Here we go again with the Bananas

I’ve said it before and I’ll say it again, I looooooooooooooooove bananas and anything banana flavored or related. I made this about a week ago and just haven’t posted it. I had been waiting for enough bananas to ripe to make this after I got the idea from an episode of Diners, Drive-Ins, and Dives. This is one of my favorite shows to watch because so many people are doing really creative things with food and it always gives me the inspiration to figure out how to take these ideas and make them dairy-free and meatless. Long story short here, banana bread is always awesome to make but what makes it better? Turn it into french toast. Banana bread french toast is awesome and if you’re like my wife and I, you make it on a Sunday night to eat as a snack rather than wait for breakfast. So here you go, Banana Bread French Toast:

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Ingredients
  • ¼ c plain, unsweetened vegan milk
  • ½ tsp apple cider vinegar
  • ½ c vegan butter
  • 1 cup light brown sugar
  • 3 very ripe medium bananas, mashed
  • 1 tsp vanilla
  • 2 c flour
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ¼ tsp nutmeg
  • ¼ tsp salt
Instructions
  1. Preheat oven to 350F.
  2. Line a 9″ loaf pan with parchment paper.
  3. In a small bowl, stir together vegan milk and vinegar. Set aside for a few minutes.
  4. In a large bowl, cream together vegan butter and sugar.
  5. Add bananas, vanilla, and milk mixture and beat.
  6. In a medium bowl, sift together flours, powder and soda, nutmeg, and salt.
  7. Add dry mixture to wet and beat just until all of the flour is moistened.
  8. Pour into prepared pan and bake for 45 minutes, or until a toothpick inserted near the center of the loaf comes out mostly clean.
  9. Cool 5-10 minutes in loaf pan, then lift loaf out onto a wire rack and cool fully.

Once bread is cool, slice and prepare for French Toast

Ingredients:

  • 1 1/4 cups unsweetened almond milk
  • 1/2 Tbs flaxseed
  • 1/4 tsp cinnamon

Mix all ingredients in a bowl. Coat each side of your bread slices and place on a heated griddle. Toast until golden brown on each side.

Topping:

Diagonally slice 2 bananas. Heat a frying pan with 2 Tbs vegan butter. Saute bananas for a few minutes. Add 1 Tbs brown sugar and toss. Saute together until bananas are caramelized. (only takes a few minutes) Place on top of your French Toast. Sprinkle with a little powdered sugar.

 

Enjoy!

-Chef Drew

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You asked for it, you got it

I posted a picture of our dinner last night without the intention of blogging it. It wasn’t anything really over the top but turned out to be a great meal that I am pretty proud of so I threw the picture and description up. The results showed me there really are people I am friends with on Facebook that follow my posts and are interested in our recipes from time to time. Every post always gets a few likes but it’s hard to tell how many people click the link and read what I have to say and try to recreate our meals based off my recipes. When people actually comment requesting me to post the recipes it really gives me a great feeling to know people like what I make and want to try new things with less meat and dairy products. Even if it’s just the picture that sucks you in I’m glad to see you’re ready to experiment. So here it is, Spaghetti squash with broccoli, cauliflower Alfredo. The Alfredo was based on a recipe from Plant Pure Nation, but like any chef I modified a few things. These were pretty minor changes but I feel like they had a big impact on the overall finished dish.

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When it comes to spaghetti squash there are a few ways to make it. I prefer baking mine as opposed to boiling it. To bake, simply preheat your oven to 350. Cut the squash in half lengthwise and scoop out the seeds. Drizzle a little olive oil on each half and season however you like. I usually use salt, pepper, smoked paprika, and garlic powder. Place on a baking sheet cut side down so the steam stays underneath and cooks it through. Bake for 45 minutes to an hour until tender. Remove from the oven and allow to cool until you can pick it up to scrape the insides out with a fork.

Cauliflower Alfredo:

1 head cauliflower, broken into florets

1/2 tsp garlic powder

1 tsp onion powder

2 cups nondairy milk

1/4 cup nutritional yeast flakes

1 Tbs Dijon mustard

1/2 tsp sea salt

1/2 tsp black pepper

  1. Bring a large pot of water to a boil. Add cauliflower and boil for 15 minutes. Drain.
  2. Add all ingredients to a high powered blender or food processor and blend until creamy.

For my recipe I didn’t have regular Dijon mustard. I used a Whole Grain Dijon from trader Joes. It has a great flavor and the seeds aren’t fully ground. I think it added a great taste and texture to the Alfredo as opposed to basic Dijon.

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Also, I like my Alfredo a little thicker so I only used 1 1/2 cups of Almond milk and it came out perfect. I would suggest starting with the same amount and if you like yours a little thinner, add the remaining 1/2 cup until it’s the consistency you like.

Scrape your squash with a fork once it is cool into a large skillet over medium heat. Saute with a little vegan butter for 5-10 minutes to reheat and give a little crunch. Toss in the Alfredo. Steam your broccoli florets for 5-10 minutes, I like mine with a good crunch still so I don’t steam it for very long. Once cooked to your preference, toss into the squash and Alfredo. Top with a little extra cracked pepper and serve.

Bon Appetite!

-Chef Drew

Take me back to the docks

When we became vegan we made the decision to count seafood as meat. Seafood has probably been the hardest for me to give up because there are so many great dishes and types of seafood. I love all of them and miss a great piece of fish or a big plate of clams and oysters. Last night I made New England Chowder and some zucchini cakes that literally took me back to the docks. It still amazes me the flavors you can create without ever using any kind of meat or dairy. This was a very hearty chowder and the cakes really reminded me of a crab cake. They were both packed full of great veggies and of course filling and extremely tasty. These recipes were both taken from Plant Pure Nation and everyone should be trying these, you will not regret it at all. If you’re looking to add more plant based meals into your diet this one would make a great addition to your weekly meal plan.

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New England Chowder

2 quarts low sodium vegetable stock

1 onion diced

3 leeks, washed well and cut small

3 celery stalks, diced

1 carrot, diced

1/8 tsp red pepper flakes

3 large Yukon gold potatoes, diced medium

1/4 cup water

1/4 cup flour

2 cups cashew cream (recipe to follow)

10 oz button mushrooms, chopped

1 Tbs lemon juice

2 sushi nori sheets torn into small pieces (kitchen sheers work great)

1/2 cup nutritional yeast

1/2 tsp sea salt

1/2 tsp black pepper

  1. In a large soup pot over medium high heat add 1/2 cup of stock and saute the onion, leeks, celery, and carrot until tender. Add the red pepper flakes and cook briefly.
  2. Add the remaining stock and the potatoes, bringing them to a boil. Turn down the heat to medium and cook the potatoes until tender.
  3. In a separate bowl, combine the water and flour and whisk until smooth. Add to the soup mixture.
  4. Add the cashew cream, mushrooms, lemon juice, nori pieces, nutritional yeast, salt, and pepper. Simmer until the flavors are well blended and the consistency is creamy, stirring frequently.

Cashew Cream

1 cup raw cashews, soaked in water to cover for 2-3 hours then drained

2 cups water

  1. Place the cashews and 2 cups fresh water in high powered blender and blend on high until smooth and creamy.

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Zucchini Cakes

2 celery stalks, finely diced

1 onion, diced small

2 carrots shredded

1 red bell pepper, seeded and diced

1/4 cup chopped fresh parsley

1/4 cup flax meal

1/2 cup warm water

2 small zucchini, shredded

1 14 oz block extra firm tofu, drained and crumbled

2 cups panko bread crumbs

1 cup tofu cashew mayonnaise (recipe to follow)

2 nori seaweed sheets, finely chopped

1 Tbs old bay seasoning

2 tsp dry mustard

1 tsp sea salt

  1. Preheat oven to 375 degrees. Line a baking sheet with parchment paper and set aside
  2. In a skillet over medium high heat, saute the celery, onion, carrot, bell pepper, and parsley until soft but firm
  3. Mix the flax seed and water in a small bowl. Let stand for 5 minutes
  4. In a large bowl, combine the sauteed vegetables, zucchini, tofu, 1 cup bread crumbs, mayo, seaweed, old bay, mustard, salt, and flax/water mixture. Mix thoroughly.
  5. Shape into 1/2 inch thick cakes. Carefully dredge the cakes in the remaining cup of bread crumbs to coat. These patties are delicate and must be handled gently to avoid having them crumble.
  6. Place the cakes on the baking sheet and bake for 30 minutes or until golden. Serve warm.

Tofu Cashew Mayonnaise

1/4 cup raw cashews, soaked in water to cover for 2-3 hours, then drained

7 oz extra firm tofu

1/2 tsp sea salt

1/2 tsp tahini

4 tsp lemon juice

1 1/2 tsp white vinegar

1 Tbs dijon mustard

2 Tbs apple cider vinegar

2 1/2 tsp agave nectar

2 Tbs water

  1. Place all ingredients in a high powered blender. Blend until smooth and shiny.

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Enjoy this great meal

-Chef Drew

I was told there would be punch and pie

Guess what, it’s pie season. The fall time brings out the best in pies. Obviously you can make pies all year long but it seems like some of the best are just associated with the colder weather and of course Thanksgiving. One of my personal favorites is pecan pie. Flavorful and amazing, you can’t go wrong with it. Now I have modified your typical pecan pie just a little to put my spin on it. Not only is it vegan, but I added some extra ingredients that I think it needed. The best part was when I made it, it didn’t come out quite right so to make sure I had it perfect to post, I made another. Now I have two pies at my house and no one is complaining haha. So here it is, my chocolate chip, pumpkin, pecan pie with homemade vegan whipped cream.

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Ingredients:

Crust

2 1/4 cups all purpose flour

1/2 cup vegan butter (I use Earth Balance) cut into 7 or 8 pieces

2 Tbs cane sugar

1/2 ice water

Filling

1/3 cup nondairy milk (unflavored)

3 Tbs cornstarch

3/4 cup cane sugar

1/4 cup homemade brown sugar (1 cup cane sugar to 1 Tbs molasses)

1/3 cup honey

1/3 cup agave nectar

1/4 pure maple syrup

1/2 can pumpkin

1 tsp vanilla extract

1/4 tsp salt

1/2 tsp ground nutmeg

1/2 tsp ground cinnamon

1 cup chopped pecans

1 cup dairy free chocolate chips

Crust

Mix dry ingredients in a large bowl. Add butter and cut it into the dry mix until crumbly. Slowly drizzle in water a little at a time until the mixture sticks together when you squeeze it. Form into a ball and refrigerate for 1 hour.

When crust is done chilling, roll out with a rolling pin on a surface dusted with flour. Carefully place crust into an oiled pie plate and cut off the edges.

Filling

Preheat the oven to 350 degrees Fahrenheit.

In a large bowl, whisk together the nondairy milk and cornstarch. It should get foamy after a few minutes. Then add in the sugars, honey, agave, and syrup. Whisk until the sugar crystals break down and the mixture is smooth. Mix in the canned pumpkin. Add in vanilla, salt, cinnamon, and nutmeg and mix again. Fold in the pecans and chocolate chips.

Pour the mixture into the pie crust. Bake 45-60 minutes or until the filling is bubbling. (Mine ended up baking for a full hour and I also pre-baked my crust for 5 minutes because I like the way crust gets when pre-baked)

Remove from oven and let cool for at least half an hour. Refrigerate for 8 hours before serving. (mine ended up sitting overnight because I baked it late in the day)

Whipped Cream

2 14 oz cans full fat coconut milk or cream

1/3 cup plus 2 Tbs powdered sugar

Place the coconut milk cans along with the mixing bowl and whisk attachment from your electric mixer in the refrigerator for 8 hours or overnight.

Working quickly is key here to keep your ingredients from getting warm. Attach your whisk and bowl to your mixer immediately before making your whipped cream.

Puncture the cans and drain the liquid.Once the liquid is drained open the cans and scoop the fat content into your chilled mixing bowl. Whip the coconut fat in high speed for 15-20 seconds. Add the sugar and whip for 20 more seconds starting on low and working up to high speed. Use whipped cream immediately or store in refrigerator for 3-4 hours before use.

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Bon Appetite!

-Chef Drew

I got two words for you…..Beer Brats!

A few weeks ago we went to our favorite vegan restaurant and their spacial of the day was a bratwurst so of course I had to get it. This got me thinking, as I usually do when I eat there, and I decided I needed to recreate this wonderful meal. After some research and picking the right ingredients I cooked me some awesome beer brats. When we ate meat, one of my favorite meals was a good sausage with pepper and onions or a brat and some kraut. This brought back some amazing memories and I will def be making these again and again and again. The only downfall is for anyone who is gluten free, you will not be able to eat these as they call for vital wheat gluten to act as a binding agent. If you are unfamiliar with this ingredient, it is basically straight powdered gluten. If you are interested in making vegan sausage of any kind, Bob’s Red Mill makes a version of vital wheat gluten and I found it in the baking aisle at Harris Teeter along with the other Bob’s flour products.

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Ingredients:

1 can white kidney beans, drained and rinsed

1 cup wet hop beer, flat (I used a Hefeweizen from Olde Hickory because I love my local NC beer and I knew Hefeweizen would give my brats a great flavor)

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2 Tbs olive oil

1/4 tsp liquid smoke

1/4 cup ground dried shitake mushrooms (found these in the grocery store with the dried beans)

1 tsp salt

1 tsp white pepper

1/4 tsp nutmeg

1 tsp smoked paprika

1 tsp marjoram

1 tsp sage

1 tsp onion powder

1 tsp garlic powder

1/2 tsp mustard powder

1/4 tsp caraway seeds

1 1/4 cup vital wheat gluten

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1/4 cup nutritional yeast

Directions

  1. Finely mash your beans with a fork, then add in your beer, liquid smoke, and the spices, mix well.
  2. in a separate bowl mix together the vital wheat gluten, mushrooms, and nutritional yeast.
  3. Mix the wet ingredients with the dry ingredients. Knead for a minute to bring it all together.
  4. Divide into 6 pieces, shape into sausage form, then warp tightly like a tootsie roll in aluminum foil, twisting the ends. (when researching I found people had issues with theirs sticking to the foil when steaming so I put in a layer of parchment paper as well)

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              5. Steam for 40 minutes. After steaming unwrap and grill for a few minutes                     on each side in some earth balance butter.

Serve and enjoy. I used some great homemade mustard and topped with some sauteed onions, red peppers, and mushrooms caramelized in homemade brown sugar and they were absolutely delicious. Served with a side of oil based homemade slaw.

Bon appetite

-Chef Drew

No jokes needed, this meal was killer!

As we gear up for Autumn, there is one food type that I always look forward to cooking and eating…..squash. There is so many different kinds of squash and tons of great ways to cook with them. They are one of my favorites to use during the cold months. We have been talking about doing something with acorn squash for awhile now. When I went grocery shopping last week Trader Joe’s had some great looking ones so I finally picked them up and Melissa found a great recipe for me to use. I am pretty much a fan of stuffing any type of food so when she presented me with this idea I was def on board. This is a great tasting, filling, and of course vegan recipe taken from the food network.

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Quinoa-Cranberry Stuffed Acorn Squash

2 medium acorn squash

3 Tbs apple cider vinegar

3 Tbs olive oil

2 Tbs pure maple syrup

Salt and pepper

1 small onion, chopped

1 cup quinoa

1 tsp curry powder

1/2 tsp ground cinnamon

1/4 cup dried cranberries

1 cup loosely packed fresh parsley, chopped

1/4 cup roasted, salted and shelled pistachios, coarsely chopped

Directions:

Preheat the oven to 400

Cut each squash in half lengthwise and scoop out and discard the seeds. Arrange the halves on a large baking tray flesh side up. (I put parchment paper down first so it does not stick)

Whisk together the vinegar, 2 Tbs oil, and the maple syrup in a cup. Brush the flesh side of the squash halves with some of the mixture and sprinkle with salt and pepper. Put the squash flesh side down then brush the skin side with the maple mixture and sprinkle with salt and pepper. Roast until the squash is fork tender, about 50-60 minutes. Poke the insides of the squash with a fork and brush generously with more of the maple mixture.

Meanwhile, heat the remaining 1 Tbs of oil in a saucepan over medium high heat. Add the onion and cook until soft and golden brown. Add the quinoa, curry powder, cinnamon, and 1 tsp salt and stir until the spices are toasted, about 1 minute. Add 2 cups water and bring to a simmer. Lower the heat, cover and simmer, stirring occasionally until the quinoa is tender and most of the liquid is absorbed, 20-24 minutes. Remove from the heat and let sit covered for 5 minutes. Uncover and stir in the cranberries, remaining maple mixture, half the parsley and half the pistachios.

Stuff the squash halves with the quinoa and sprinkle with the remaining parsley and pistachios. Serve warm or at room temperature.

Enjoy

-Chef Drew

I couldn’t find a great egg pun so this one doesn’t have a title

Since becoming vegan I have been on a search to find great breakfasts. Growing up my family always had Sunday brunch and it’s a tradition I carried over into my marriage. When we have the time off together I love getting up and making brunch for Melissa but let’s face it, when you’re used to bacon and eggs, becoming vegan gets a little tricky. This weekend I decided it had been too long and I was gonna make an omelet and have some brunch. I found this great recipe from one of our top go to sites, forks over knives. This is a quick and easy recipe for chickpea omelets and came out delicious and more filling than most meat and dairy breakfasts I’ve ever had. It calls for chickpea flour, which you can buy (Bob’s Red Mill makes a version) or you can do what I did and grind your own. A bag of chickpeas is really cheap and it takes just a few minutes in a high speed blender to make your own flour. A word to the wise though, chickpeas are very hard and blending them is really really loud. My dogs did not like this process. Because it uses flour as the base, these omelets are not very “eggy” but come out more like a pancake texture. Call it whatever you want, it was tasty!

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1 Cup Chickpea flour

1/2 tsp onion powder

1/2 tsp garlic powder

1/4 tsp white pepper

1/4 tsp black pepper

1/4 cup nutritional yeast

1/2 tsp baking soda

your favorite omelet veggies (I used mushrooms and green pepper)

Instructions:

1. Combine the chickpea flour, onion powder, garlic powder, white pepper, black pepper, nutritional yeast, and baking soda in a small bowl. Add 1 cup water and stir until the batter is smooth.

2. Heat a frying pan over medium heat. Pour the batter into the pan, as if making pancakes. Sprinkle your veggies into the batter for each omelet as it cooks. Flip the omelet. When the underside is browned, flip the omelet again, and cook the other side for a minute.

3. Serve your amazing Chickpea Omelet topped with avocado and salsa (or whatever else you like)

For more great recipes check out Forks Over Knives, and my other blog posts.

Bon Appetite!

-Chef Drew

I Blessed The Rains Down In Africa

These last few days have been gray, rainy, and chilly. I guess fall is officially here. It’s been multiple days now and when that happens I get in the mood for soups and stews. There’s nothing like a good hearty stew to warm you up on a cold crappy day. I picked this one from Plant Pure Nation because it sounded really really really good and luckily we had most of the ingredients. I am so happy I made it. It was really easy to prepare, cooked in the crock pot so there was nothing the cooking aspect either, and tasted absolutely amazing. It’s full of great veggies and really has a ton of flavor from the coconut, curry, and peanut butter. I served this bad boy with a big chunk of french bread and a glass of Chardonnay and boy oh boy did it hit the spot. Here is the recipe from the cook book with my slight adaptations.

Creamy African Stew

2 onions, sliced into half rings

1 carrot, diced

3 celery stalks, diced

2 tsp minced garlic

2 sweet potatoes, cut into cubes

1 cup low sodium vegetable stock

one 28 oz can diced tomatoes

1 Tbs curry powder

1 tsp salt

1/4 tsp black pepper

1/3 cup all-natural peanut butter (I didn’t go to a specialty store and used 90% peanuts instead of 100% and it didn’t make a difference to me)

1 cup coconut milk (they called for lite, I used regular)

one 15 oz can chickpeas, rinsed and drained

2 cups chopped frozen spinach

This is the original directions

  1. Add all the ingredients to a pot and cook over high heat until bubbly, 10-15 minutes
  2. Turn down heat and simmer for 30 minutes, or until sweet potatoes are tender.

Under hints from Kim she suggested making it in a slow cooker which is what I did because it’s easier and I love when a stew cooks for multiple hours for all the flavors to really come together.

I put all ingredients into my crock pot and cooked on high for 3 hours, then turned it to low for another hour or so until the wife got home from work. By far one of my new favorite stews.

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Again this recipe was taken from Plant Pure Nation by Kim Campbell

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Forget the “Blue Box Blues”

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We all grew up on that amazing fake taste of Kraft mac and cheese but as you become an adult you realize how much better homemade is. There is a lot you can do and tons of variations to make amazing cheese sauces to top your favorite pasta. This is the first recipe we made from my new favorite cook book “The Plant Pure Nation Cookbook” by Kim Campbell. This recipe uses Butternut Squash and OMG I think this is my new favorite way to make mac and cheese. The recipe only uses half a squash so we made it twice last week and decided to do it two ways. The first we stayed true to the full recipe and made baked mac and cheese. The second time it was after a work day and I wanted to save some time so rather than baking it I just tossed the pasta in the cheese sauce and used shells which I like because they hold in extra sauce. Both were awesome and I encourage everyone to try this. You can pick your favorite way or do what we did and make it both. You can never have too much mac and cheese in a given week.

Macaroni and No Cheese

1 cup cooked and mashed butternut squash

1/4 cup raw cashews

1 1/2 cups nondairy milk

2 Tbsp cornstarch

1/4 cup nutritional yeast

2 Tbsp Dijon mustard

3/4 tsp garlic powder

1/2 Tbsp lemon juice

1/2 tsp sea salt

1/4 tsp black pepper

12 ounces macaroni noodles

1 cup peas

1/2 panko bread crumbs

Hints: using frozen butternut squash is a time saver however if you’re like us and prefer fresh then allow yourself time to bake (40 minutes)

If you do not have a high powered blender, presoak your cashews for a few hours or boil for 15-20 minutes to soften

  1. Preheat oven to 350
  2. Place cooked squash, cashews, milk, cornstarch, nutritional yeast, mustard, garlic powder, lemon juice, salt, and pepper in a high powered blender or food processor. Blend until smooth and creamy.
  3. Transfer to a saucepan over medium heat and whisk until thickened, if you prefer thinner add water.
  4. Cook the pasta according to package directions
  5. Combine the pasta, sauce, and peas in a casserole dish and sprinkle with bread crumbs.
  6. Bake uncovered for 20-30 minutes, or until golden brown and bubbly.

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If you are skipping the baking step, simply add your cooked pasta to the sauce in the saucepan and toss to coat.

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Enjoy!

-Chef Drew

Recipe brought to you by this amazing plant based book and documentary

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When The Moon Hits Your Eye…PIZZA. I made pizza.

So I was looking for a vegan blue cheese recipe yesterday and stumbled across a recipe for buffalo cauliflower wings and vegan blue cheese.  I’ve seen plenty of recipes for buffalo cauliflower wings, but we haven’t tried any yet.  I thought, why not put it on a pizza with the blue “cheese”!

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The original recipe for the “wings” can be found here.  Also, the dough was packaged pizza dough from Trader Joe’s. We looooove their pizza dough! I used the whole wheat variety for this pizza.

On to the pizza…

INGREDIENTS

For the Wings:

1 Head Cauliflower (I used a pre-cut package from Target’s Archer Farms line)

1 Cup Unsweetened Almond Milk

3 Teaspoons Garlic Powder

1 Cup Frank’s Red Hot (Original)

2 Tablespoons Earth Balance

For the Blue Cheese:

1 Cup Just Mayo

1/4 Block of Extra Firm Tofu (drained)

1 Teaspoon Tahini

Splash of Lemon Juice

Splash of Rice Vinegar

Dash of Garlic Powder

DIRECTIONS

Preheat your oven to 450 degrees.

While the oven is heating, cut your head of cauliflower into bite-sized pieces.  Even though mine was pre-cut, I still broke mine up into smaller pieces than I would to make “wings”. In a medium bowl, whisk together the almond milk, flour, and garlic powder.  This batter should end up fairly thick, like pancake batter.  If yours is too runny, add a little more flour. Put the cauliflower pieces in the bowl and coat with the batter, I used my hands for this.

Line a glass baking dish with parchment paper or spray with cooking spray and transfer the battered cauliflower pieces. Be careful you don’t get to much extra batter in the dish. (It is not fun to pick out the hot pieces later!) Bake for 18 minutes.

While the cauliflower is baking, make your hot sauce and blue cheese.

For the hot sauce, melt the Earth Balance in a small sauce pan on medium-low heat.  After the butter has melted, add the hot sauce and stir.  I kept my sauce on low as I made the blue cheese, stirring periodically with a whisk.

In a medium bowl, mix the Just Mayo with tahini, lemon juice, rice vinegar, and garlic powder. Taste for “tang” and adjust to your liking.  Once you have the flavor down, crumble the drained tofu and mix again.  The tofu gives it that blue cheese texture!

After the cauliflower finishes its first round baking, remove it from the oven so you can add the hot sauce! Transfer the battered cauliflower pieces to a bowl and pour on the hot sauce. Mix it well so all the pieces are coated. I used parchment paper when I baked my cauliflower so I was able to toss the used paper and put the cauliflower back in the same dish. Bake for an additional 5 minutes.

While the cauliflower is finishing, prepare your pizza dough (or skip this step and use a pre-baked crust.) We roll ours out on a floured surface and put on a parchment-lined cookie sheet. When the cauliflower is done with it’s second round of baking, adjust your oven temperature according to the directions on your pizza dough/crust.  If it’s raw, I suggest pre-baking it most of the way before topping the pizza.

Once your crust is ready and the cauliflower has finished baking, assemble your pizza! I put a thin layer of the hot sauce from the bottom of the baking dish on the crust first. (Since there was no raw chicken in this recipe there is no worries about germs.) Then top it with a layer of the cauliflower and blue cheese on top.  Since you’re using a ready-to-use crust or pre-baked dough, you only need to pop it in the oven for a few minutes to heat it thoroughly. Enjoy!

Melissa