In my last post I mentioned I took the ferry to Port Townsend to attend a meeting of the Port Townsend Vegan Meetup Group, because they were hosting a talk by Dr. Michael Klaper. I’ve never heard Dr. Klaper speak before, and was, in fact, unfamiliar with his work other […]
I’ve been having so much fun with my ice cream maker ever since we were reunited after seven long years apart. I still can’t believe it’s been seven years. Making ice cream is not only easy, the end result of having a big container of it in the freezer is […]
Dates are not only sweet and delicious but also a powerhouse of nutrition. They have been a staple in Middle Eastern diets for centuries and are now recognized worldwide for their health benefits. If you’re looking for an easy and natural way to improve your health, adding just three dates […]
Incorporating healthy juices into your diet can be an excellent way to boost your overall health, and the “Miracle Red Juice” does just that. This juice is a nutritional powerhouse packed with ingredients that support vital organs and bodily functions. Let’s take a closer look at its ingredients and the […]
Who knew that having two smoothies per day could bring so many health benefits?! And in ONLY 21 DAYS!! 🙌So, how does it work? Check the link and take the ➡️ “21 smoothie diet challenge” On Monday night my husband and I attended a Shojin Japanese Cuisine cooking class at […]
Who knew that having two smoothies per day could bring so many health benefits?! And in ONLY 21 DAYS!! 🙌So, how does it work? Check the link and take the ➡️ “21 smoothie diet challenge” Fall weather always makes me crave creamy soups. Maybe it’s because they’re so comforting and […]
Who knew that having two smoothies per day could bring so many health benefits?! And in ONLY 21 DAYS!! 🙌So, how does it work? Check the link and take the ➡️ “21 smoothie diet challenge” In today’s fast-paced world, maintaining a healthy diet can be challenging. If you’re looking for […]
Back in the olden days, early to mid 70s, when I was vegetarian and not vegan, I used to make my own yogurt. I had a square ceramic hotplate-type yogurt maker with four square eight-ounce glass jars. I’d throw a towel over the filled jars, and the base would keep […]
Every once in a while I need pancakes. But does anyone really need another pancake recipe? No, I don’t think so, but here’s one anyway. I made these without looking at a recipe – no following directions to tax my bleary morning mind – and they are pretty basic. My […]
I love a good breakfast, but I always seem to get stuck in a breakfast rut of repetition. There’s never enough time during the week to to do much besides slurp a bowl of dry cereal, and none of my imagined breakfasts for the weekend ever seem to happen. The […]
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Recipe (yields 2-3 servings)
🌱Ingredients
- 1 small head cauliflower, wash & cut into florets & pat dry with paper towels
- 1 small green bell pepper, cubed
- 1/2 small red onion, cubed
- 2 cloves garlic - sliced
- 1/4 cup [40g] dry roasted cashews
- 4 dried Thai chilis/red chilis, softened in hot water & drained
- oil for frying & cooking
🌱Batter
- 3/4 cup [96g] all-purpose flour
- 1/2 - 3/4 cup ice-cold water
- 1/4 teaspoon salt
- a few shakes of white pepper
🌱Sauce Mix together 2 tablespoons soy sauce/tamari, 1/2 tablespoon thick dark soy sauce (for color), 1/2 tablespoon sugar & 3 tablespoons Chinese cooking wine/sherry/broth in a bowl & set aside.
✅Place batter ingredients in a large mixing bowl & stir to combine. The batter should be thick like a pancake batter.
✅Dredge florets in batter, shake off excess & fry until golden brown (temperature 375F/190°C & I used a small saucepan). Then drain on paper towels.
✅Alternatively, grease a baking sheet pan with oil, place coated florets on the pan. Brush florets with oil & bake at 485F/
250°C until light golden brown for about 20-25 mins, be sure to flip halfway. For the last few minutes, broil to get a crispier ure (oven time varies)
✅To make the sauce, in a heated non-stick pan with 2 teaspoons oil, sauté onion until translucent. Then add garlic, bell pepper, chili & continue to sauté until fragrant. Slowly pour in the sauce & cook to reduce it slightly. Please adjust the sauce based on the cauliflower's size.
✅Finally, add the cauliflower florets, cashews & quickly toss them with the sauce until all incorporated. Serve with rice for a delicious meal.
*Please be sure to dry florets well before coating or the liquid will slowly thin down
#veganfollowback #veganscotland #scottishvegans #veganig #veganinstaclub #glasgowvegan #scottishvegan #scottishfood #scottishfoodie #glasgowfoodie #scottishfood #glasgowvegan #veganglasgow #naturalprotein #vegetarianbreakfast #breakfasttoast #veganfryup](https://conveganence.com/wp-content/uploads/2021/01/131936854_109446914286957_7383745306959709095_n.jpg)
