AUSTINITE CAULIFLOWER TACOS
INGREDIENTS
• 1 head of cauliflower, cut into small floret
• 1 sweet potato, cut into 1-inch cubes
• 1 yellow onion diced
• 2 tablespoons of organic virgin coconut oil, melted
• Sea salt and ground pepper
• 1 can (15 ounces) chickpeas, drained and rinsed
• ½ – ¼ cup Homemade BBQ Sauce
• 12 corn tortillas, warmed
• 1 cup Simple Cashew Coleslaw
• ½ cup fresh cilantro, chopped
DIRECTIONS
• Preheat the oven to 425 degrees. Line a baking sheet with
• parchment paper
• Spread the cauliflower, sweet potatoes and onion on the prepared baking sheet
• Drizzle with the oil and toss to coat
• Season well with salt and pepper
• Roast for 10 – 15 minutes
• Remove the pan from the oven and add chickpeas
• Drizzle ½ cup of BBQ sauce over everything and toss to coat
• Bake for 5-8 minutes or until veggies are tender
• To serve, spoon the BBQ filling into the tortillas and top each with a spoonful of Coleslaw
• A sprinkling of cilantro
• Any additional BBQ sauce you would live
• Serve immediately for up to 4 people
SIMPLE CASHEW COLESLAW
INGREDIENTS
• ½ head napa cabbage, cored and shredded
• ¼ cup shredded carrots
• ½ cup vegan Cashew-Garlic
• 1 tbs Apple Cider Vinegar
• 2 tsp coconut sugar
• ¼ teaspoon sea salt
DIRECTIONS
• In a mixing bowl, combine the cabbage and carrots
• Add the aioli, vinegar, coconut sugar and salt
• Toss until well combined then refrigerate until ready to serve
HOMEMADE BBQ SAUCE
INGREDIENTS
• 1 can (15 ounces) organic tomato sauce
• ¼ cup pure strap molasses
• 2 tbsp. apple cider vinegar or more to taste
• 2 tbsp. brown mustard
• 2 tsp tamari
• 1 tbsp. chili powder
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 ½ tsp sea salt
• ½ tsp ground cinnamon
• ½ tsp ground nutmeg
• ¼ tsp ground black pepper
DIRECTIONS
In a medium saucepan over medium-high heat, whisk together:
• tomato sauce
• maple syrup
• molasses
• vinegar
• mustard
• Tamari
• chili powder
• garlic powder
• Onion powder
• Salt
• Cinnamon
• Nutmeg
• Pepper
• Bring to a simmer and cook over low heat for 30 to 45 minutes or until mixture has darkened and thickened
• Taste and add more maple syrup and vinegar, if desired
• Transfer to a jar with a tight-fitting lid
• It will keep for 1 to 2 weeks if refrigerated or several months if frozen
VEGAN CASHEW-GARLIC
INGREDIENTS
• 1 cup raw cashews
• 5 tbsp. fresh lemon juice, divided
• 3 garlic cloves
• 1tp Dijon mustard
• ¼ tsp sea salt, or more to taste
DIRECTIONS
• Place the cashews in a medium bowl and pour 2 tbsp. of lemon juice over the top
• Add enough water to cover by a few inches
• Let soak for 2 hours, then drain and rinse well
• In a blender, combine the cashews, garlic, mustard, salt and the remaining 3 tbsp. lemon juice
• Pulse a few times, then blend on low
• If needed, add a few tablespoons of water
• The mixture should be thick and creamy, sort of like mayonnaise
• Taste and add more salt or lemon juice as desired
• Transfer to an airtight container and refrigerate
• This keeps well up to 1 week in the fridge or several months in the freezer
SWOODLES W/ ALMOND BUTTER SAUCE
INGREDIENTS
• ¼ cup chopped yellow onion
• 1-inch piece fresh ginger; peeled and sliced
• 1 garlic clove
• ¾ cup of almond butter
• 1 tablespoon tamari
• 1 tablespoon fresh lemon juice
• 1 tablespoon honey
• 1 teaspoon paprika
• ¼ teaspoon ground red pepper (optional)
• Sea salt and ground pepper
• ¼ cup water
SWOODLES
• 2 sweet potatoes, spiralized
• ¼ cup organic virgin coconut oil, melted
• Sea salt and ground black pepper
DIRECTIONS
• Preheat the oven to 425 degrees
• Line a rimmed baking sheet with parchment paper
SAUCE INSTRUCTIONS
• To make the sauce: In a food processor fitted with the chopped
• blade, combine:
o Onion
o Ginger
o Garlic
o Pulse a few times until finely chopped
• Add the almond butter, tamari, lemon juice, honey, paprika, ground red pepper (if using), and salt and pepper to taste. Process until combined. Stop to scrape down the sides
• With the running motor, pour the water through the feed hole
• Keep processing until thick and creamy – then set aside
TO MAKE THE SWOODLES
In a medium bowl, toss the sweet potatoes with the oil, making them
• sure the pieces are well coated
• Place on the prepared baking sheets
• The swoodles will overlap, but they will lose volume as they bake
• Season lightly with salt and black pepper
• Bake for 15-20 minutes, or until tender and golden
• Check for doneness around the 10-minute mark and check again
• periodically to remove any swoodles that have cooked more quickly
• than the others
• Divide the swoodles between 4 plates
• Top each serving with:
o A little of the sauce
o 1 tbs scallions
o 1 tbs parsley
o A pinch of crushed red pepper, if using
• Serve immediately with a salad on the side
SAVORY QUINOA PIZZA
INGREDIENTS
FOR CRUST
• 1 ½ cups dry quinoa, soaked overnight in 6 cups of water
• ¼ - ½ cup of water
• 2 tsp Italian seasoning or Italian herb blend
• 1tsp sea salt
• ½ tsp garlic powder or 1 garlic clove, finely minced
• ¼ cup avocado oil
FOR TOPPINGS
• ¾ cup sun-dried tomato pesto
• ½ cup very thinly sliced fennel bulb
• ¼ cup thinly sliced red onion
• 1 cup baby arugula
• 1 tsp extra-virgin olive oil
• Sea salt and ground black pepper
DIRECTIONS
• Preheat oven to 450
TO MAKE CRUST
• Drain the quinoa in a fine-mesh sieve and gently rinse
• Transfer to a high powered blender and add:
• ¼ cup water
• The Italian herbs
• Salt
• Garlic powered or minced garlic
• Puree until very smooth, adding a little more water, only if needed to make the batter smooth
• The consistency should be similar to a thick pancake batter
• Place a 12-inch cast iron skillet or a rimmed pizza pan (or even two cake pans) in the oven and heat for 5 minutes
• Add avocado oil, return the pan to the over, and then heat for 5 minutes
• Carefully remove the hot skillet or pan from the oven
• Tilt so the oil covers the bottom evenly
• Carefully pour the batter into the center of the pan
• Don’t pour too quickly or the oil as it could splatter
• Spread the batter evenly over the pan (if using a pizza pan, it may not reach all the way to the edges
• Bake for 15 minutes, or until the top becomes somewhat dry and the edges golden
• Carefully slide a large spatula under the crust to loosen it, then slowly slip it over back into the pan, being careful not to splash any hot oil
• Return to the oven and bake for 10 minutes
TO TOP THE PIZZA
• Carefully transfer the crust to a tack
• Blot off the Oil
• Remove excess oil from the skillet or pan, leaving just enough to coat
• the bottom
• Place the crust back in the pan and spread the pesto over the crust,
• then top evenly with the fennel and onion
• Bake for 10 to 15 minutes to warm the toppings through
• Meanwhile, toss arugula with the olive oil and season with salt and
• pepper to taste
• Remove the pizza from the oven and garnish with the arugula
• Cut into wedges and serve immediately
INGREDIENTS
• ¼ cup dried basil
• 2 tbs dried oregano
• 2 tbs Marjoram
• 2 tbs Dried rosemary
• 2 tbs dried thyme
• 2 tbs dried parsley
• 2 tbs Garlic powder
• ½ tsp ground black pepper (optional)
• Pinch of red pepper flakes (optional)
DIRECTIONS
• In an 8-ounce mason jar with lid, combine:
o Basil
o Oregano
o Marjoram
o Rosemary
o Thyme
o Parsley garlic powder
o Black pepper
o Red pepper flakes
• Attach the lid and shake well
• Store in a cool dry place
SUN-DRIED TOMATO PESTO
INGREDIENTS
• ½ cup raw almond
• 1 jar (8.5 ounces) oil-packed sun-dried tomatoes (1cup), undrained
• ½ cup fresh basil
• 1 small shallot
• 1 garlic clove
• ¼ tsp sea salt
• Extra-virgin olive oil, if needed
DIRECTIONS
• Place the almonds in a food processor or blender and pulse until finely chopped
• Add the tomatoes, basil, shallot, garlic and salt and pulse until everything is finely chopped but not completely pureed
• If the machine is having trouble processing, add a little olive oil
• Taste and add more salt, if needed
• Transfer to a jar with a tight-fitting lid
• Store in the refrigerator for up to 1 week or several months if frozen
*Recipes courtesy of Jen Hansard
