Crunchy Cauliflower Teriyaki Wings
Makes 4 servings
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1 medium cauliflower, cut into bite-sized florets
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1 cup all-purpose flour
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1 teaspoon garlic powder
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1 teaspoon onion powder
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½ teaspoon smoked paprika
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½ teaspoon salt
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½ teaspoon black pepper
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1 cup unsweetened almond milk (or any plant-based milk)
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2 tablespoons olive oil (for drizzling)
For the Teriyaki Sauce: -
½ cup soy sauce or tamari (for gluten-free version)
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2 tablespoons honey or maple syrup
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1 tablespoon rice vinegar
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1 tablespoon sesame oil
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1 tablespoon cornstarch mixed with 2 tablespoons water (for thickening)
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1 teaspoon freshly grated ginger
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1 teaspoon garlic, minced
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1 tablespoon toasted sesame seeds (optional for garnish)
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2–3 green onions, sliced (optional for garnish)
Instructions
Prepare the Cauliflower Wings:
Preheat the Oven: Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper or lightly grease it with cooking spray.
Coat the Cauliflower Florets: In a large bowl, mix the flour, garlic powder, onion powder, smoked paprika, salt, and black pepper.
Gradually whisk in the almond milk until you have a smooth batter.
Dip and Coat: Dip each cauliflower floret into the batter, ensuring it’s fully coated, and place it on the prepared baking sheet. Repeat for all florets.
Drizzle with Oil: Drizzle olive oil over the cauliflower to help it crisp up in the oven.
Bake: Bake the cauliflower florets for 25-30 minutes, flipping halfway through, until they are golden brown and crispy.
Make the Teriyaki Sauce:
Combine the Sauce Ingredients: In a small saucepan, combine the soy sauce, honey or maple syrup, rice vinegar, sesame oil, ginger, and garlic. Stir well and bring to a simmer over medium heat.
Thicken the Sauce: Mix the cornstarch and water in a small bowl to create a slurry. Slowly add this mixture to the saucepan, stirring constantly. Allow the sauce to simmer for another 2-3 minutes, or until it thickens to your desired consistency.
Taste and Adjust: Taste the sauce and adjust sweetness or saltiness as needed, adding more honey or soy sauce to suit your preference.
Assemble the Wings:
Toss in the Teriyaki Sauce: Once the cauliflower wings are crispy and golden, remove them from the oven and place them in a large bowl. Pour the teriyaki sauce over the wings and toss them gently to coat.
Serve: Transfer the coated wings to a serving dish and garnish with sesame seeds and green onions, if desired.
Recipe from Her Cooks
Creamy Zucchini Soup
Makes 6 servings
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2 tbsp butter
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1 yellow onion peeled & diced
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3 garlic cloves peeled & minced
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1/4 tsp dried rosemary
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1/4 tsp dried thyme
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pinch dried oregano
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1/4 tsp celery salt
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salt & pepper to taste
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dash cayenne pepper optional
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5 cups fresh chopped zucchini
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3-4 cups chicken broth
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1 tbsp soy sauce
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1 lb russet potatoes washed, peeled, and diced
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1/2 cup heavy cream at room temperature
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1 1/4 cup shredded cheddar cheese at room temperature
Instructions
Set a Dutch oven, or other heavy bottomed soup pot, over medium heat. Add the butter to melt, then stir in the onion and cook until softened- roughly 5 minutes. Stir in the garlic and cook for 60 seconds.
2 tbsp butter,1 yellow onion,3 garlic cloves
Add all of the seasonings and the chopped zucchini to the pot. Stir and cook for 5 minutes.
1/4 tsp dried rosemary,1/4 tsp dried thyme,pinch dried oregano,1/4 tsp celery salt,salt & pepper,dash cayenne pepper,5 cups fresh chopped zucchini
Add the potatoes, broth, and soy sauce to the pot. Stir everything together to evenly combine and bring the soup to a boil, then immediately reduce the heat to medium.
3-4 cups chicken broth,1 tbsp soy sauce,1 lb russet potatoes
Simmer, partially covered, for 15-20 minutes, just until the potatoes and zucchini are both fork tender.
Remove the pot from heat and use an immersion blender to puree until the soup’s smooth. Add the cream and cheese, stirring until melted and evenly combined.
1/2 cup heavy cream,1 1/4 cup shredded cheddar cheese
Ladle into bowls, serve warm, and enjoy!
Recipe from The Quicker Kitchen
Tomato Vegetable Casserole
Makes 6 servings
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4 large tomatoes, sliced
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2 medium zucchinis, sliced into rounds
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2 bell peppers (assorted colors), chopped
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1 medium eggplant, sliced into rounds
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2 large carrots, thinly sliced
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1 large onion, thinly sliced
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4 cloves garlic, minced
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¼ cup olive oil
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½ cup vegetable broth
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1 tsp dried oregano
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1 tsp dried basil
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1 tsp dried thyme
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Salt, to taste
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Black pepper, to taste
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½ tsp red pepper flakes (optional)
Toppings: -
½ cup breadcrumbs
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¼ cup Parmesan cheese, grated
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2 tbsp fresh parsley, chopped
Instructions
Preheat the oven to 375°F (190°C).
Grease a baking dish with olive oil and arrange a layer of tomato slices at the bottom.
Add subsequent layers of zucchini, eggplant, carrots, bell peppers, onions, and garlic, sprinkling each layer with salt, pepper, oregano, basil, and thyme.
Pour vegetable broth evenly over the layered vegetables.
In a bowl, mix breadcrumbs with grated Parmesan and chopped parsley. Spread this mixture evenly over the casserole.
Cover the dish with aluminum foil and bake for 30 minutes.
Remove the foil and bake for another 20-25 minutes, until the top is golden and crispy.
Let rest for 10 minutes before serving.
Recipe from Greenku