Cauliflower wings

Cauliflower wings

This  recipe is a slight variation on the Bosh recipe.  I’ve used gram flour instead of plain flour as I prefer the taste.  And if you use gluten free breadcrumbs as well it makes this recipe suitable for a gluten free diet

cauliflower wings

I’ve had a few people ask why a ‘meat’ associated word like ‘wings’ is used for a non meat recipe.  I think it gives people an idea about the texture, taste etc of a dish i.e. small pieces of spicy morsels.  Familiar words help those who are not fully vegan or are new to it understand what the dish might be like. Words like sausages, steaks etc will also encourage children to eat it. They may not if we said ‘cauliflower bites’ I’m sure new words will start to appear.

cauliflower wings

So maybe this recipe should be called ‘cauliflower crispy bites’, not so catchy though.  What do you think?

cauliflower wings

Serves 2 

Preparation: 20 minutes

Cooking: 40 minutes

Cauliflower wings

  • 1 small head cauliflower
  • 65g or ½ cup Gram/chickpea flour
  • 150ml or ½ cup unsweetened plant milk
  • ¼ tsp salt , ¼ tsp ground black pepper, ½ tsp garlic powder and smoked paprika
  • 100-150g or 1 cup bread crumbs – toast slightly before using or panic breadcrumbs (no toasting required)

Hot sauce

  • 80g or 1/2 cup hot sauce (such as Dunn’s river hot sauce, Franks buffalo sauce or sriracha and Gochujang )
  • 40g vegan butter,
  • 1 teaspoon garlic powder/paste

Dipping sauce

  • 100g vegan plain yoghurt,
  • 1 tsp lemon juice,
  • Handful chopped chives, parsley, coriander or mint

Preheat oven to 180C, lightly oil a baking sheet

Using a knife, remove florets from the stalk.  Chop the florets and stalks into smaller bite sized pieces.

cauliflower wings

In a separate bowl, whisk the flour, plant milk, salt, ground black pepper, paprika and garlic powder/paste in a bowl to make a thick batter.

 

Pour the breadcrumbs in to a separate bowl and place it next to the batter bowl. Dip the cauliflower one at a time into the batter, shake off excess, then dip in to the breadcrumbs to coat completely and place onto the oiled baking sheet. Repeat until all of the wings are coated.

cauliflower wings

Bake for 20 minutes.

In the meantime, make the hot sauce: In a small pan over high heat, mix the vegan speed, garlic and hot sauce. Bring to a boil and boil for 2 to 3 minutes. Remove from heat. It should thicken slightly

cauliflower wings

Remove the wings from oven. Dip the wings in the spicy sauce . Return to the tray and bake for another 10-15 minutes for the sauce to soak into the wings.

cauliflower wings

 

Remove from oven and serve with the cool yoghurt sauce if desired.

I love serving this with a large mixed salad.  Alternatively serve on top of a spicy bean stew, or with some spicy Mexican rice (A packet of microwaveable Mexican rice is ideal), or as part of a vegan tapas meal

Soon my vegan cooking guests will be making their own cauliflower bites.  Let me know how you got on and if you made any changes

 

Professional baker-to-be

Professional baker-to-be

Last week I read a post on Facebook from Vicky Leigh asking for volunteers to taste and critique her vegan cake.  Well, it would have been rude not too.  So the following day two generous portions of cake were delivered.

vegan cake

Vicky had already warned me that it was the first time she’d made this banana biscoff cake, based on the ‘Bosh’ boys recipe (with some tweaks) and said the presentation wasn’t right; having run out of icing, it wasn’t looking as good as it could.

Well, I disagree, don’t you?  I think it looks professional and appetising

If you’d like to check out the original Bosh recipe follow a link to their tv channel https://www.bosh.tv/recipes/biscoff-coffee-cake

What did it taste like I hear you ask!

First of all it looked like any other sponge cake.  Now that’s a good thing in my book because some vegan cakes are very solid but Vicky’s cake was light and airy.

vegan cake

 

I bet if you waved that under anybody’s nose they would not assume it was vegan.  The taste was very caramel (thanks to the biscoff biscuits) and the banana didn’t overpower but made it nice and moist.  The butter cream, made with vegan spread was really creamy and not too sweet.

How many of you didn’t know those individually wrapped caramel biscuits you often get at coffee shops with your Americano were ‘accidentally vegan’!

vegan cake

All it all it was a winner and I’d happily pay for a slice with my oaty cappuccino, if it were served in a local coffee shop.

Which might be a possibility because if Vicky’s cakes prove tasty and popular it may become her new line of business.

Being creative is a constant learning exercise and after watching a few more ‘how to’ videos Vicky seems to have mastered the art of presentation.  This is another of her creations this time a simple (anything but!) chocolate cake

vegan cake

Isabel (another taster) had this to say “I tried the chocolate one and it was absolutely delicious, one of the best vegan chocolate cakes I’ve tried. Heaven.”

So here’s to many more vegan cake tasting experiences.   It’s a tough job but somebody’s got to do it!

Vicky, the soon to be professional baker has done it again.  This time it’s a simple Victoria sponge, that’s been pimped up with some gorgeous pink frosting

vegan cake 3

 

The inside was as good as the outside

But how did it taste….. wow amazing.  If I served this with a pop of tea no one would think it was vegan.  The cake was moist and light with the right amount of sweet jam and ‘butter’ cream.  The frosting was very light and almost mousse like in its consistency.

vegan cake 4

I asked Vicky about the sugar she had used to make her frosting, and she admitted her usual make of sugar wasn’t available and the alternative just didn’t come top to scratch as it left a felt slightly graining feel.

It just proves every day is a ‘school day’ and there is always something new to lean and an experiment to me conducted.  But if the results are as good as this….Wow!

vegan cake

 

Another slice of Vicky’s vegan cakes made its way to me this week.  It was a variation on the biscoff cake.  It was very moreish, moist and very tasty.  Im not a massive cake eater so I found it a bit too sweet and the icing was a bit grainy.  Vicky explained that crushed biscoff biscuits were used in the icing hence the texture.

vegan cake

But a breakthrough came when we discussed how Vicky could have the caramel intensity without the grainy texture.  This is all part of perfecting the best cake ever, and sadly it may mean more taste testing for me.  Oh well somebodies got to do it!

vegan cake