I warned ya! Here is my first in likely many posts where I give a play-by-play of the vegan cookery that happened up in here. Tonight’s dinner was to celebrate 2 things – a belated-Father’s Day (since we were all sick that weekend at Casa Lucking) and my wonderful in-law’s 49th anniversary. FOUR. NINE. (Do you hear the applause coming from my heart?)
Cauliflish Tacos (aka – CRISPY COCONUT LIME BAKED CAULIFLOWER TACOS via Veggie Inspired)
- 1 medium cauliflower (sliced into long pieces – see note)
- 1/2 cup full fat coconut milk
- Juice and Zest of 1 lime
- 1/2 tsp salt
- 1/2 cup panko breadcrumbs (gluten free if necessary)
- 1/2 cup cornmeal
- 1/2 cup unsweetened shredded coconut
- 1 1/2 tsp smoked paprika
- 1 tsp cumin
- 1/2 tsp garlic powder
- 1/4 tsp turmeric
- 1/2 tsp salt
- 1/4 tsp pepper
For the Baked Cauliflower:
- Preheat oven to 400 degrees F.
Whisk together the coconut milk, zest and juice of 1 lime and 1/2 tsp salt in a wide shallow bowl, set aside.
Whisk together the panko, cornmeal, shredded coconut, smoked paprika, cumin, garlic powder, turmeric, 1/2 tsp salt and the pepper in another wide shallow bowl, set aside.
Line a baking sheet with parchment paper and line up your breading station in this order: cauliflower, wet batter, dry breading, baking sheet.
Take a slice of the cauliflower and place it in the coconut milk batter, flipping it over to make sure all sides are covered. Next, place that piece of cauliflower in the dry breading mix, pressing it down and flipping it over to make sure it’s coated evenly on both sides. The breading should stick easily and not fall off. Transfer your breaded piece of cauliflower to the lined baking sheet. Repeat with all remaining slices of cauliflower. My medium sized cauliflower filled up one baking sheet perfectly!
Bake the breaded cauliflower for 25-30 minutes, flipping each piece over after 15 minutes, until both sides are golden brown and crispy.
I only did the baked cauliflower – but DO checkout the entire cauliflower fish taco spread that Veggie Inspired has directions for!
By-the-Seat-of-My-Pants Backyard Vegan Apple Pie + Vegan Coconut Caramel Sauce
I can’t remember ever making an apple pie before. So – perhaps this is my very first ever apple pie!(?) It’s a vegan apple pie using apples from our backyard tree! The Phoenix temps were baking the apples on the branch – so something must have been done – and pie was that something. I looked at too-many apple pie recipes and vegan apple pie recipes – but ended up winging it.
Vegan Apple Pie Filling
- 7-8 green apples (Plucked off of your backyard tree. Or, from the store I guess :P)
- 3/4 Cups coconut sugar
- 2 Tbls vegan butter
- 1.5 tsp cinammon
- 1 tsp nutmeg
- 1/2 tsp salt
- 1 Tbls lemon juice
- Peel the apples and cut them into the size of chunks you’d like to bite into when you’re eating an apple pie.
- I mixed everything above in a pot and cooked it until the apples were soft and everything looked gooey and delicious.
- I’d bought a vegan pie crust at Whole Foods. It is from the Wholly Wholesome brand. Did I fret that I didn’t make the pie crust myself? Naw.
- I filled it up! I was about to try and use the 2nd pie crust to do that lattice thingy that people do but then I was like – “Hey, wait a sec. My mom left those adorable sandwich-shape-press thingies last time she was in town. I’ll use those!” – And I did indeed and it was good.
- Then I put it in the oven for 30 minutes at 350 degrees.
- I took it out of the oven and moved the rack to the top. Slathered the top-bits with some vegan butter and then put it back in for 3-5 minutes to get golden brown.
Vegan Caramel Sauce using Coconut Cream
The decision to make this was about as easy as it was to actually make it. 3 ingredient vegan caramel sauce. I’m in! Besides, I actually had left-over coconut cream from the cauliflish taco makings – so it was destined.
This recipe originated from the good peeps at LeelaLicious. Go check them out!
- 1 cup coconut sugar
- 1 cup coconut cream
- 1 tsp sea salt
- 1-2 teaspoons vanilla extract (if ya got it! I didn’t.)
- Place coconut sugar, coconut cream, and salt in a small sauce pan. Heat slowly while stirring to dissolve the coconut sugar.
- Once mixture is boiling, reduce to a simmer. Simmer for 10-15 minutes.
I was too much in a rush and simmered for, oh, 5-7 minutes, which made it a bit soupy. I wish I’d been more patient. However, it did make for easy drizzling on the apple pie!
Thanks for reading and happy eating :))