Thank you to Ashley Palmer, “Munchy” and 86Lemons.com for contributing ideas and recipes. Local chef Laurie Rice says these ‘bites’ and dip are “So good you’ll slap yourself!”
SPICY BUFFALO BITES:
1 cup water or unsweetened almond/soy milk (I used 1/2 cup of each)
1 cup flour (any kind, even gluten-free!)
2 tsp garlic powder
1 head of cauliflower, chopped into bite-size pieces
1 cup buffalo or hot sauce (Frank’s Buffalo Wing sauce) or BBQ sauce or milder. Must serve right away if using a thicker sauce.
1 Tbsp vegan butter (Earth Balance), melted
Preheat oven to 450°. Combine the water and/or soy milk, flour and garlic powder in a bowl and mix well. Grease a shallow baking dish/pan. Dip each piece of cauliflower into the flour mixture, let the excess drip off and place it on the greased baking dish. Bake for 25 minutes until slightly browned on top. While this is baking, make the blue cheese dressing (see recipe below). In a glass measuring cup, microwave/melt butter and stir in buffalo sauce. Remove pan from oven and break/cut batter off of cauliflower bites to separate. Pour the hot sauce mixture over the baked cauliflower, gently stir to coat and continue baking for another 5 to 8 minutes.
Serve with Vegan Blue Cheese Dressing (recipe below) and celery sticks.
VEGAN BLUE CHEESE DRESSING:
1 cup of vegan mayonnaise (we use original Vegenaise)
1 Tbsp tahini (sesame seed paste)
1 tsp fresh lemon juice
1½ tsp apple cider vinegar
½ tsp nutritional yeast
dash of garlic powder
¼ block of firm or extra firm tofu, gently pressed to release excess water and crumbled fine
In a 2 cup size bowl, combine first 6 ingredients and mix well. Adjust seasonings if you like. Add crumbled tofu (optional: Freezing and thawing crumbled tofu will give a little more ‘bite’ to the crumbles). This dip tastes better after a couple of hours or next day.