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Buffalo Cauliflower Grinders

8/10/2016

5 Comments

 

Buffalo Cauliflower Grinders

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There's a new Whole Foods that was recently built near my house, and I love it. I try not to go too often, but with on-tap kombucha and a killer hot bar, how's a girl supposed to say no?! The store also serves up an incredible, vegan Buffalo Cauliflower Sandwich that I based this recipe off of. Okay, I totally stole the idea. I'm Sorry Whole Foods! Mostly because I can't afford to buy $9 sandwiches every damn day, but also because it's a super easy, super yummy sandwich combo. So maybe it's more like #srynotsry. The hardest thing to find - and maybe the most important part of any good sandwich - is good chewy  bread, which I eventually found in the form of ciabatta rolls. You could also use demi-baguettes, or just slap the ingredients between two slices of thick, chewy bread. It's all gonna taste delicious, because buffalo cauliflower is maybe the best sandwich filling ever. It may the best thing ever, if we're being honest. It's spicy, it's tangy, it's so gooooood. So without further ado, I suggest you get to scrollin' and get to preppin' because these scrumptious sandwiches aren't going to make themselves! 
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INGREDIENTS
1 teaspoon coconut oil
4 heaping cups cauliflower (about 1 large head cauliflower), chopped into bite-sized florets
1 cup hot sauce (we used Frank's Red Hot)
2 cups broccoli slaw (store bought OR just shredded broccoli, carrots + red cabbage)
1 tablespoon olive oil
1 tablespoon lemon juice
pinch of salt
​4 demi baguettes or ciabatta rolls 
1/2 cup vegan chive cream cheese (we used Kite Hill)
green leaf lettuce, enough for 4 sandwiches

DIRECTIONS
Heat the coconut oil in a frying pan over medium heat. Chop the cauliflower florets and toss them in a pan with hot sauce. Cook them together over medium heat, tossing to coat, for about 12-15 minutes or until softened.  

While the cauliflower cooks, pour the broccoli slaw mixture into a mixing bowl with the olive oil, lemon juice and pinch of salt. Toss to coat everything evenly and set aside.

Slice the ciabatta rolls or baguettes and smear about 2 tablespoons of cream cheese onto one side. Wash and dry the lettuce and set it aside.

When the cauliflower is done and cools slightly, scoop it onto the rolls and top with the slaw, leaf lettuce, and other half of the bun. Serve immediately or wrap in paper and take 'em along on a picnic lunch. Either way, enjoy! 
​
NOTES
Serves 4.

Leftover cauliflower stays good in the fridge for up to a week. ​
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Field Roast Fiesta Burger!

4/16/2015

8 Comments

 

Field Roast Fiesta Burger!

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We've been fans of Field Roast for a few years now and have always loved incorporating their flavorful grain-based sausages in jambalaya, soups, and on their own in a bun and slathered in mustard and onions. At Expo West this year, we FINALLY tried the long-awaited and AMAZING Chao cheeses in all three flavors - tomato cayenne, creamy original, and coconut herb. They're super realistic in flavor + texture to what I remember munching on a kid and they are the perfect filling for an ooey-gooey grilled cheese. Alex is big on finding the PERFECT veggie burger- and as far as texture and flavor goes, Field Roast's Hand-Formed is his first choice. Is it the most realistic looking burger to a meat patty we've seen yet- especially pre-cooked. You could convince any meat eater that whats in the plastic is a turkey burger for sure...if you trash the label, of course. The burger base is a blend of whole barley, carrots, garlic, onions, and celery- and of course, a secret blend of spices! They're high in protein and non-GMO, and are hand-made in small batches, by hand, in Seattle. 
When we were sent a few extra samples after the Expo, we decided to create (what we're calling) a Fiesta Burger smothered in Firecracker Sauce, Roasted Poblano Peppers, and Cilantro Lime Cabbage Slaw...and its fucking delicious. So, let's just pretend we're celebrating Cinco de Mayo three weeks early, grab a margarita, and get cooking. Olé!
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INGREDIENTS
2 Field Roast Hand-Formed Burgers 
2 slices of Field Roast Chao Tomato Cayenne Cheese
2 focaccia buns, sliced
1 large or 1 medium poblano peppers
2 cups shredded purple cabbage
1/4 cup chopped cilantro
1/4 cup freshly squeezed lime juice
1/2 teaspoon salt
1/2 cup vegan mayo
1-2 tablespoons hot sauce
1/2 teaspoon smoked paprika
1 avocado, pitted and sliced

DIRECTIONS
Roasted Peppers:
Preheat oven to 425 degrees. Roast washed, halved, and seeded peppers on a lined baking sheet for 15-25 minutes, until skin gets bubbly and brown. Remove from oven, let cool, and peel off bubbly skin so you're left with just the meaty part of the pepper. Set aside. 

Cilantro Lime Cabbage Slaw:
In a large mixing bowl toss together cabbage, cilantro, lime juice, and salt. Set aside. 

Firecracker Sauce:
In a small bowl combine mayo, hot sauce, and paprika. Stir well to combine. 

Fiesta Burger:
Heat a teaspoon of oil over medium heat in a large cast-iron pan. Fry Field Roast patties until crisp and browning on one side. Flip burgers, toss on a slice of tomato cayenne cheese, and let burgers cook until equally crisp and browning on the bottom side. 
While the burgers cook, slather bottom patties with about 2 tablespoons each of the Firecracker Sauce. Top with the cooked burger and melty cheese, then layer on the roasted poblano peppers, Cilantro Lime Cabbage Slaw, and sliced avocado. Spread a bit more Firecracker Sauce on the top bun, add it to the pile, and enjoy! Serves 2. Leftover slaw + firecracker sauce can be refrigerated for up to a week.
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Zesty Jicama Salad with Avocado, Cilantro & Lime

2/17/2015

2 Comments

 

Zesty Jicama Salad with Avocado, Cilantro & Lime

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Sometimes, it's Valentines Day and you eat your weight in chocolate + pizza. And sometimes, you wake up the net day feeling like a groggy slob monster with a tummy ache and a face full of oil. The cure? A healthy, raw salad to wake up your insides and get you back on the right track. Being in love is magical and sweet...until it starts messing' with your gut! This easy-to-make salad will do just the trick! Jicama is packed with inulin- a fiber that promotes good bacteria in the intestines and helps create a healthy colon and strong immune system. Plus, just a one cup serving provides half of the daily recommended amount of vitamin C and is low-glycemic & a great option for diabetics or those on an anti-candida diet. Let's get your tummy back on track so you can get back to snugglin' with your main squeeze, shall we?
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INGREDIENTS:
1 lb. Jicama (about 3 cups), peeled & cut into matchsticks
1 small red onion, diced
2 avocados, halved & cubed
1/4 cup cilantro, chopped
2 limes, juiced
salt & pepper to taste

DIRECTIONS:
Peel the jicama, chop into matchsticks, and place into a large mixing bowl. Add diced onions, avocado, cilantro, lime juice, salt and pepper. Use tongs to toss ingredients together, being careful not to mash the avocado too much. Serve on its own or with tortilla chips. Saves in the fridge in an air-tight container about 3 days before the avocado will brown. Makes about 4 cups. Enjoy!
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BBQ Pulled Jackfruit Sandwich with 'Slaw & Caramelized Onions

12/11/2014

2 Comments

 

BBQ Pulled Jackfruit Sandwich with

'Slaw & Caramelized Onions

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Ever since we tried Jackfruit Tacos at Seabirds Vegan Food Truck over 2 years ago, we've wanted to make it at home. Finding it in stores, deciding on a worthy recipe, and successfully making it though? Well, here we are! Sometimes the most delicious things just take a little time. We made these Tuesday and ever since I've wanted MORE! Spicy, garlicky, meaty, full of flavor- and amazing. The dilly 'slaw adds a crunchy tang and the caramelized onions round it all out...because caramelized onions effing rock. Alex and I ate the whole batch between two meals, and we can't wait to make it again. It is seriously INCREDIBLE how 'pulled pork'-y in texture the cooked jackfruit is. A little softer, but it totally absorbs anything its marinated in, making it an excellent substitution for cooking up tiny, adorable piglets. It may be hard to find; we found ours at Whole Foods and have seen it sold at Asian markets in the area as well. If you're having too much trouble, try looking online. Whatever you have to do, get your hands on a can because this sandwich is about to change things up on ya and you're gonna love it. Let's eat!
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INGREDIENTS:
BBQ Jackfruit
1 tablespoon coconut oil
1- 20 ounce can (10 ounces, drained) Jackfruit in brine or water (NOT syrup)
1 cup vegan BBQ sauce (we used Trader Joe's Sriracha Garlic BBQ Sauce & IT ROCKED)
1/4 teaspoon smoked paprika (optional)

Slaw
3 cups thinly shredded green cabbage
1 clove garlic, minced
1/4 cup vegan mayo
1 tablespoon apple cider vinegar
1/2 teaspoon maple syrup
1/2 teaspoon dried dill weed
1/8 teaspoon each of salt & pepper

Caramelized Onions
1 small yellow onion, thinly sliced
1 teaspoon coconut oil
water, as needed

DIRECTIONS:
BBQ Jackfruit
Drain and rinse the jackfruit. Pick out any seeds, discarding them. Using a fork or your fingers, shred the jackfruit. In a large skillet, heat coconut oil over medium heat. Pour in the shredded jackfruit, BBQ sauce, and smoked paprika, stirring to combine. Cook for 10-12 minutes, stirring regularly, or until the sauce thickens and reduces.
While the jackfruit cooks, move onto the slaw.

Slaw
Using a knife or food processor, shred the cabbage into a large mixing bowl. Add the garlic, mayo, cider vinegar, maple syrup, dill, salt & pepper and toss to evenly coat the cabbage. Set aside.

Caramelized Onions
In a medium-sized skillet, melt the coconut oil over medium heat. Toss in the sliced onions, stirring regularly so they don't burn. If they begin to brown, add a tablespoon of water. Continue this until the onions are lightly browned, softened, and caramelized.

To assemble, pile jackfruit onto a bun or bread slices, then top generously with 'slaw and onions. Serve immediately. Leftover can be refrigerated and eaten for up to a week, makes 3-4 servings, depending of your serving sizes. Enjoy!
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