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BEER BATTERED CAULIFLOWER BUFFALO WINGS

These Beer Battered Cauliflower Buffalo Wings are the perfect balance of spice and crunch. A vegan game day recipe that everyone will love!
It’s pretty freaking ridiculous what you can do with veggies and a little creativity.
Today we’re using one of my favorite veggies…cauliflower.
You guys have seen me use cauliflower a lot.


Ingredients

  • FOR THE BATTER
  • 1 tbsp flax meal
  • 3 tbsp water
  • 3/4 cup flour
  • 1 cup beer
  • 1/4 cup buffalo sauce
  • 1/2 tsp garlic powder
  • FOR THE WINGS
  • vegetable oil for frying
  • 1 head cauliflower cut in florets
  • 1/3 cup buffalo sauce
  • 1 tbsp vegan butter
  • vegan ranch

Instructions

  1. Combine the flax meal and water in a small bowl. Stir to combine and set aside for 5 minutes.
  2. Combine flax meal mixture, flour, beer, buffalo sauce and garlic powder in a bowl. Stir to combine and set aside.
  3. Pour 2 inches of oil into a large pan. Insert deep fry thermometer and heat oil to 360 degrees.


for full instruction please see : www.thissavoryvegan.com

BAKED ZUCCHINI FRIES

I still remember the first time I ate Zucchini Fries! I was attending graduate school in Boston back in the 1990’s, and my friends and I often ate at a restaurant called Division 16 which was located right around the corner from our school in Boston’s Back Bay neighborhood.
It was a popular student hangout known for their burgers and buffalo wings – but I absolutely loved their zucchini fries! Those zucchini fries were light and crispy on the outside and soft and tender on the inside – and I couldn’t get enough of them!
So back then – long before online food blogs were popular – I clipped a baked zucchini fries recipe out of the local newspaper with the idea of recreating those delicious fries at home! I recently found that recipe clipping again – and with a garden brimming with fresh zucchini – I convinced my husband Jack to take a walk down memory lane with me by making zucchini fries to share here on A Family Feast!

NGREDIENTS

  • 1½ pounds fresh zucchini
  • ½ cup all-purpose flour
  • 1 teaspoon kosher salt
  • ¼ teaspoon freshly ground black pepper
  • 2 whole eggs
  • 1 tablespoon milk
  • 1 sleeve Ritz crackers (3½ ounces in weight)
  • ½ cup panko bread crumbs
  • ½ cup grated Romano cheese
  • 4 tablespoons extra virgin olive oil, divided
  • Non-stick cooking spray

INSTRUCTIONS

  1. Preheat oven to 450 degrees F.
  2. Trim the ends and cut the zucchini in half. With a spoon, remove any large seeds. (Smaller seeds can stay if the zucchini are small.)
  3. Cut zucchini into thick French-fry sized pieces leaving skins on.
  4. Lay out three medium to large bowls.
  5. In the first place flour, salt and pepper.
  6. In the second place the eggs and milk.

for full instruction please see : www.afamilyfeast.com

COD WITH TOMATO THYME SAUCE

Is it me or is Cod fish literally the best fish to make in a snap? So Abdel has been asking me to make steamed cod fish with butter for a few days now. I mean how can I say no? He has been recipe testing vegan cookies with me for 3 days straight. Debating with me if there can ever be too much nutmeg. I can’t help but laughing because if he indulges my cravings, so I certainly can make him some fish.
This cod with tomato thyme sauce recipe is especially special because my mom would always make it for my father. My dad is a big fish lover. Like he is unnaturally obsessed with fish. If it was up to my dad we would have fish everyday. Don’t judge him because after you have this you might just become a believer too.

Ingredients

  • 1/2 cup unsalted butter
  • 1 1/2 tablespoons thyme
  • 2 large garlic clove peeled and minced
  • 2 teaspoons minced shallots
  • 2 large plum tomatoes chopped
  • 2 tablespoons freshly squeezed lemon juice
  • Salt to taste
  • 1/2 teaspoon red pepper flakes optional
  • Freshly ground pepper to taste
  • 2 tablespoons canola oil
  • 4 7-ounce skinless cod fillets

Instructions

  1. Prep the fish: Use a paper towel to pat the fish dry on both sides. Sprinkle the top of the fish generously with salt and pepper.
  2. Warm the olive oil in a skillet over medium-high heat. Put the fish, seasoned-side down, in the pan. Cook the fish for 2 minutes without moving it. When ready to flip, it should also release fairly easily from the pan using a fish spatula. Flip and cook for an additional 2 minutes. Remove fish and set aside.

for full instruction please see : www.cookingmaniac.com

SOUR CREAM LEMON POPPY MUFFINS

However, any recipes I’ve ever made came up very short, either on flavor or texture. Many lacked a depth of lemon flavor, but worse yet, most were dry even on the first day and inedible on the second.
I was searching for yet another recipe to try when I came across one I found on Google. I thought this one had possibilities because it included sour cream as an ingredient. Any cakes I’d made with sour cream had incredible texture, so this was worth a try.

INGREDIENTS

  • ⅔ cup sugar
  • zest and juice of 1 lemon
  • 2 cups flour
  • 2 tsp baking powder
  • ¼ tsp soda
  • ¼ tsp salt
  • ¾ cup sour cream
  • 2 eggs
  • 1 tsp lemon extract
  • ½ cup vegetable oil
  • 3 tbs poppy seeds
  • GLAZE:
  • 1 cup confectioner’s star
  • 2-3 tbs lemon juice
  • OPTIONAL:
  • Sanding sugar (if you don’t want the glaze)

INSTRUCTIONS

  1. Peheat oven to 375 degrees F. Spray or line a Texas-sized (jumbo) muffin tin.
  2. Place sugar and lemon zest in a large bowl. Rub the zest in the sugar until you can smell a strong lemony scent.
  3. Add the flour, baking powder, baking soda and salt to the bowl with the sugar mixture. Blend well.
  4. In a separate bowl, beat together the sour cream eggs, lemon extract and oil.
  5. Pour the liquid mixture over the dry mixture and mix until just moistened. Do not overtax! Stir in the poppy sees.

for full instruction please see : bakeatmidnite.com
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