Buffalo Cauliflower Pizza With Dill Ranch

This is a few steps kinda meal. However! It can be done relatively fast. So I’m giving you the lazy girls pizza from scratch recipe, or recipes, since there are a few things to add to this delicious dish!

A recipe for your own pizza dough, dill ranch dressing and the buffalo cauliflower.

You can use store bought pizza dough in a pinch and as far as the mozzarella cheese goes, that’s a recipe for another time since it’s not perfect yet. So store bought cheese is just fine too!

I’ll need to taste test my mozzarella a few more times before I give it to ya. Man, recipe testing is so hard 😂😂

Cashew Ranch

1 C soaked cashews (or if you’re lazy like me, boil em real quick)
Parsley
Salt, to taste
Dill
Onion powder
Fresh garlic
1 1/2 C water

There’s no measuring with this one really. I threw it in a blender and hit a button. I’d say there’s probably a tablespoon of each and about 3 cloves of garlic. Add as much or as little water for your desired ranch dressing consistency.

Buffalo Cauliflower

2 C flour (I used all purpose)
1 t salt
1 t cumin
1 t paprika
1 t garlic powder
1 1/2 to 2 C water
1 Head Cauliflower florets
2 T butter or oil (I only had coconut oil)
1/2 C hot sauce of your choice

Pre hear your oven to 375.

Mix all your dry ingredients in a bowl then add water. You’re looking for a pancake batter, so you might or might not need both cups water. Or maybe more!

Dip each floret in the batter and coat completely.

Place on a baking sheet and bake for about 15 to 20 minutes.

Take the cauliflower out and pour over your hot sauce mix. Place back in the oven for another 8 minutes or so. You want all the wet to be dry.

You won’t need it all for the pizza, so eat the rest as an appetizer while you wait!

Pizza Dough

1 C warm water
1 t vegan sugar
2 1/2 t yeast (not nooch 😉)
2 T olive oil
1 t salt (or more if you prefer)
2 1/2 to 3 C flour

** I used all purpose flour and sunflower oil. You can use half whole wheat or all whole wheat and as far as the oil goes, I usually use olive but was out.

Start with mixing water, sugar and yeast in a large bowl. Let sit for about 15 minutes while a foam forms to cover the top.

Add oil and salt and mix.

Pour in flour a half cup at a time. If you’ve made seitan from scratch, it’s kind of like that. I use a Woden spoon and just keep mixing until a soft ball of dough is formed.

If it’s too wet, add a little flour. If it’s too dry, add a little oil.

Don’t over mix. When all the flour is combined, and nothing is left on the side of the bowl, take the dough out for a moment while you coat the same bowl with olive oil.

Save yourself some dishes!

Put the dough back in the bowl and cover it. I use a wet cloth but you can use plastic wrap or even a large plate worst case. Set the dough aside for at least 30 minutes.

When you’re ready to use your dough, punch 🤛 it in the middle to get all the air out. Now you get to knead it! I love kneading dough.

This is quick though! I just knead it a few times in the bowl, tear it in 2 pieces and save one for later.

Grab whatever you’re going to cook the pizza on and spread a thin layer of flour. Here’s where it takes a little time. You have to stretch the dough out to fit whatever you’re baking it on.

Good luck. There’s no trick to this, just stretch and roll it out.

What I forgot to do, and recommend, is dabbing a little olive oil on the crust and adding a bit of salt. Looks pretty and tastes good!!

Assembly time! Cheese, cauliflower, caramelized onion and ranch dressing. I also added jalapeños!

Bake for 20 to 25 minutes. The crust should be a light golden brown.

Ok, by now you’re starving so go! Eat! Hope you like it!

Spicy Pomegranate Tequila Sunrise

I watched the Pioneer Woman this morning, like I do every Saturday, and she made a Tequila Sunrise and it looked so delicious! So, I had to make it on this crazy hot spring day. Only problem, grenadine is bad for you and maraschino cherries… don’t get me started.

So Google was kind enough to tell me that a great replacement for grenadine is pomegranate juice.

Oh, and I know the Pioneer Woman lives on a cattle ranch, but number one ☝️ I am from Texas and grew up on beef (even though I don’t agree with any form of eating animals anymore). Number 2 I CAN MAKE IT VEGAN. Number 3, I’ve had two of these so far. 😘😘😘

Spicy Pomegranate Tequila Sunrise
(No formal measuring on this one)

Ice
Tequila (I used agave Tequila)
Pomegranate juice
Orange juice
Jalapeño juice
Jalapeño slices

In a mason har, or any cup, fill to the top with ice. Fill mason jar with 3/4 orange juice.

Here’s where it gets fun!

Add as much Tequila as you’d like. Add a generous splash of Pomegranate juice. 3 to 4 tablespoons of jalapeño juice from the jar (or more) and throw in a few jalapeño slice.

Bam! Enjoy 🥃🌅🌞

Chocolate Dipped PB Cookies

I have to stop baking! It’s so good though! Ugh, I’m going to have to start selling my cookies so I don’t eat them all.

Must. Think. Bathing suits!

Peanut butter and chocolate never fail and since I wanted to try something different, I cooked up these little beauties and they really do taste as good as they look.

Hope you enjoy!

Chocolate Dipped PB Cookies

1/2 C crunchy peanut butter
1/2 C sun butter
1 1/2 C bread flour, or all purpose
1/2 stick Earth Balance, chilled
1 t baking powder
1/2 t baking soda
Good dash of salt
1 C packed brown sugar
1 t vanilla
1/4 C applesauce

1 T coconut oil
1/3 C dark chocolate chips

In a large bowl, cream butter, sugar and nut butters together.

*You can use 1 cup of just peanut butter or any butter of choice.

Add applesauce and vanilla and mix again for another minute.

In a separate bowl, mix baking powder, soda and salt together.

Slowly add dry mixture into peanut butter while mixer is in low.

Cover this and chill for 30 minutes.

Remove from fridge and add in the flour a 1/2 cup at a time. At this point you’ll maybe want to either use a wooden spoon or your hand.

Mix it just enlighten until you can’t see the dry flour.

Cover again and place back in the fridge for another 30 minutes to an hour.

Preheat oven to 375.

Make one inch balls and just slightly press onto greased cookie sheet or parchment. Take a fork and criss cross the dough so it’s fairly flat.

Bake 12 to 15 minutes of until just golden brown on the sides.

Let the cookies cool completely! I say this because if you don’t, while you’re dipping them, the cookie will break in half.

I know this from experience because I’m impatient.

In a microwave, if you have one, melt chocolate and coconut oil.

If you’re like me, and don’t have a microwave, boil a pot of water and put a heat safe bowl on top with the chocolate and oil in it.
Takes longer but gets the job done.

Dip half of the cookie in the melted chocolate and place on parchment paper. Add crushed peanuts and then chill until the chocolate has hardened.

That’s all. Takes a little bit, but it’s worth it.

They’re crispy and fluffy and peanuty and delicious.

Cashew Seitan

Chinese food. The greatest type of take out food ever! Boy, do I miss Chinese food. Egg rolls, beef and broccoli, general tso’s… but, none of this is easy to get unless we travel to the city or get it frozen at the grocery store.

So, I’m making it at home! At home take out for two.

Cashew Seitan

Seitan, homemade or store bought
1/2 medium onion, diced small
3 to 4 celery stalks, diced small
1 C unsalted cashews
1 Can pineapple chunks, drained
Green onion
1 package noodles of choice, I used ramen OR rice
1/3 C veggie stock, or water
1 T olive oil for the pan

For the sauce

1/2 t sesame oil
1/2 T brown sugar
1/4 C soy sauce
1 T rice vinegar
3 cloves garlic, minced

1/4 C water
2 T cornstarch

Mix together and set aside.

In a large skillet, add a little olive oil to coat the pan over medium heat. Add celery and onions. Cook until translucent.

Add the Seitan in bite size pieces. Cook until browned. Add in tha cashews and pineapple and cook for a couple more minutes. Add the veggie stock and let simmer while everything comes off the bottom of the pan.

Now add the soy sauce mixture. Stir until everything is nicely coated. The sauce will be slightly watery.

To thicken the sauce, add a mix of 1/4 cup water with 2 tablespoons of cornstarch. This will make the sauce that we all know and love so much in traditional Chinese food.

Add in green onion and stir everything together and let sit for a couple minutes on low heat.

Garnish with green onion and sesame seeds if ya got em.

Serve over noodles or rice or just eat it by itself!

Sunday Night Cookies

I’m sitting in our kitchen watching Dave Chappelle’s new Netflix special and I really want something sweet. No, I haven’t been smoking. What to make? What to make? What to make that takes less that 30 minutes so I can eat it while I watch Dave on our projector?

COOKIES 🍪

But, I don’t have butter. I don’t really buy fake butter.

No butter? No problem! Everyone’s got coconut oil in their pantry now a days. All ya need is half a cup. That’s it! So your late Sunday night sugar craving conundrum, solved!

PS, did I mention it’s all in ONE BOWL!! Just one. No dirtying up a buncha bowls.

Chocolate Chip Cookies

1/2 C coconut oil
1/4 C granulated sugar
1/3 C brown sugar
1 1/2 C all purpose flour
1 t baking soda
1/2 t salt
1 t vanilla
1/2 C chocolate chips, or more
3 to 6 T water

Pre heat oven to 350′

Cream coconut oil and sugars together. Add dry ingredients and blend together. Now add in vanilla and water. Start with 3 tablespoons of water first. You want a soft dough, not sticky and not dry. I ended up with 6 tablespoons.

Last, add in chocolate chips and mix together with your hand.

Roll into little balls and flatten just a bit. Bake for 12 to 15 minutes. You’re looking for a nice golden brown color on top.

Let cool for a few minutes then enjoy!

😘😘

Vegan ToGo

On my journey to a waste free lifestyle, I’ve started packing our lunch for weekend adventures.

Phil and I took a trip to Connecticut this weekend and instead of spending money on two meals, we brought lunch and bought dinner.

I packed a delicious togo lunch box with roll ups, cheezy kale chips and dessert! Dessert came in a plastic container but I recycled it ♻️

Tortilla rolls up are kind of a thing now but I have always said, everything is better in a tortilla!

A great idea is to use leftovers and roll them up! And that’s exactly what I did.

Avocado & Veggie Sausage Roll Ups

Whole wheat tortilla
Avocado
Small onion, diced
Sausage, small bite size pieces
Sun dried tomato
Salt and pepper, to taste
Red pepper flakes

All you do is mash the avocado, add all the ingredients and mix well.

Spread over a flat tortilla then roll it together. Cut into small pieces, like sushi.

There. Done. Nothing else to do!

Oh, and I can’t forget dessert! Shout out to Hail Merry’s for making the best chocolate tarts! Raw, gluten free, vegan deliciousness!

Sophia Mae Toto Guacamole

 

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My little Sophie girl is gonna be 12 in a month. Last night I lost all of my iPad photos. There were pictures from my wedding, photos of my cat who passed away on June 1st last year, and other random photos.

I feel the need to share my Sophie with the world cause she’s just so darn cute!!

Baileys Almande

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Oh Em Gee!! This stuff was worth the wait!

I found out about Baileys new vegan friendly goodness about a year ago and have since been trying to track it down.

Finally! The day has come. And boy, is it delicious! I followed the recipe they have on the back.
Coconut water and Baileys. That’s it. It’s sweet and creamy and exactly what I expected it to taste like.

Find it! Try it! You’ll love it!

xo

Chocolate Blizzard Muffins

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I was gonna name these puppies Double Chocolate Chip Banana Nut Muffins. Say that 3 times fast! But really, I had no other name for them. You need to know exactly what’s in them because they are AMAZING!

But, Today is a blizzard day. Not jut a regular snow day. The only thing I care about is the fact that we have no work and I have electricity to bake right now.

So, we now have Chocolate Blizzard Muffins. Kale yeah! 😂

No, there’s no kale in them, but that’s not a bad idea?

Ok, recipe time because I know you loooove reading what I have to say. I know you only care about chocolate. And Muffins. And Double chocolate chip muffins.

Chocolate Blizzard Muffins
*Oven 375′ bakes 12 muffins in 18 to 20 minutes

1 1/2 C all purpose flour
2 t baking powder
Dash of salt, like, a good little dash
2 ripe bananas
1 C water
1/3 C veggie oil
1/4 C maple syrup
2 t vanilla
Handful of mini chocolate chips
Handful crushed walnuts

Pre heat oven to 375′. In ONE bowl, just ☝️, add all your dry ingredients and mix them together.

Next, add the bananas and mash into the flour. I left mine a little chunky, but you can mash them to your liking.

Now add the rest of the ingredients and mix it all up.

Spoon into baking cups or a greased muffin pan and bake for about 18 to 20 minutes or until a tooth pick comes out clean.