Cauliflower wings & blue cheese dip— Vegan

Makes 3 servings.

Buffalo wings

1 medium cauliflower

3/4 cup whole grain flour

1/2 tbsp himalayan salt

Pinch of asafoetida

1 tsp smoked paprika

1/2 tsp black pepper

3/4 cup vegan milk (or cream and a bit of water)

Sauce

2 tbsp melted vegan butter

1 tbsp dry fruit paste (dates, raisins, apricots)

1/2 tbsp hot sauce (or more if you have a mild sauce or you like it very hot)

  1. Preheat an oven and a pan with baking sheet to 230°.
  2. Cut cauliflower to florets.
  3. In a bowl mix flower, salt and spices. Add water and mix well.
  4. Add cauliflower and mix well so that all the florets are coated.
  5. Put that on a pan and bake for 15 min. Meanwhile make a sauce.
  6. Put all the ingredients for a sauce in a bowl and mix well.
  7. Take out the florets and in a bowl mix the florets and a sauce. Mix very gently.
  8. Put back in an oven for about 10 — 15 min.

Serve with fries and a dip.

Dip

1 cup cashew nuts

1 tsp olive oil + pinch of asafoetida

3/4 cup water (or less for less liquidy)

1 tbsp tahini

1 tsp soy sauce

2 tbsp nutritional yeast

2 tbsp fresh basil

1 tsp himalayan salt

Juice of 1 lemon (a bit less than 1/4 cup)

*70 g firm tofu

  1. Soak cashew nuts. If you have a weak blender, soak them for at least 8h.
  2. In an olive oil fry asafoetida.
  3. In a blender put all the ingredients but not the tofu.
  4. Mix until smooth. Put it in a bowl, crumble a tofu in it and mix.

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Thank you and all the best. Love, LS

I’m a math teacher, I love cooking, spirituality, sports and psychology. I’d be pleased to share some of my inspiration.