My last blog post was 6 vegan potato cleanse recipes. This is kind of the part 2 of that except not limited to potatoes for the starch.
Vegan Cauliflower Buffalo Wings
Vegan Cauliflower Orange Chick’n
I’ve made these before on the blog but I thought it would be good to directly link them with a low fat recipe theme. You can totally use any sauce (BBQ, “Honey” Mustard, etc) One cauliflower goes a long way so I recommend only using half of a large one.
In the video I used foil and didn’t spray it so they stuck. Feel free to use parchment paper, spray oil foil or just deal with them sticking. Not a big deal.
1/2 large cauliflower (392 grams), 1 cup flour (150 grams) + 1 cup water, sauces (orange sauce with sriracha mixed in, vegan buffalo sauce)
- Chop cauliflower into bit sized pieces
- Make batter by mixing equal parts water to flour. You want a thick pancake batter texture. If too thin add more flour, if too thick add more water.
- Mix cauliflower with batter. Place coated cauliflower on baking tray.
- Bake at 450 for about 20 minutes. Flip halfway through. Test a large piece to make sure the cauliflower is cooked & tender and the batter is completely dry. Bake longer if batter isn’t dry.
- Mix with sauce. Enjoy!
Vegan Grain Taco + Tortilla Chips
If you haven’t made vegan taco meat or even vegan chili meat with grains you are completely missing out. There’s even a fat free vegan cheese sauce in the potato cleanse post that would go perfectly with this! I did try to make crispy taco shells but they kept falling apart while the tortillas were baking. So instead I cut the corn tortillas up and baked them into chips.
2 servings dry quinoa (1/2 cup, 84 grams), water, couple large spoons of crushed tomatoes (canned), sprinkle of spices (chili, cumin, garlic, onion, oregano powder), salt, corn tortillas, (garnish: salsa, cilantro, lime, corn, etc)
- Cook quinoa. Once cooked add some crushed tomatoes. Mix in spices and salt to taste. If you want this on the drier side use less tomatoes.
- Spreading the quinoa on a baking sheet and baking is completely optional. And maybe completely unnecessary. (use minimalist baker link below for more info)
- Chop corn tortillas into chips and bake at 400 til crispy. Mine took a little more than 10-15 minutes. They go from limp to crispy to burnt quickly so keep an eye on them.
- Plate your quinoa taco meat with chips and top with salsa & cilantro! ENJOY
Inspired by Minimalist Baker
Vegan Glass Noodle Lo Mein
What better pasta to use for a high carb recipe than potato starch noodles from the Korean store! I have a more traditional version of Vegan Lo Mein if you want something more like takeout. This recipe I’m using my thrift store george foreman grill.
1/2 tiny cabbage (228 grams), 2 tiny carrots (40 grams), fresh ginger, 100 grams potato starch “glass noodles”, soy sauce, garlic, onion powder & corn starch, drizzle agave
- Chop cabbages and carrots. Grate ginger. Mix cabbages, carrots, ginger with a soy sauce, garlic powder, onion powder and a dusting of corn starch.
- Grill the flavored veggies on high for 10 minutes.
- If you’re dry sauteing instead of foreman “grilling” then leave out the corn starch while cooking everything. You can add cornstarch with water to make a thick sauce. I recommend reading my lo mein recipe here if making a sauce.
- Cook noodles according to package. I boiled mine for 10 minutes, drained, rinsed with cold water then cut up with kitchen scissors.
- Mix noodles with veggies. Drizzle agave over the top and sprinkle with a little more soy sauce. Taste and add more sauce or sweetener if needed. ENJOY
Vegan Low Fat Brownie Bites with Fat Free Frosting
Funny thing, at the last minute it occurred that I should swirl the frosting colors. Ah, I should have considered that before I started. Maybe I could have come up with something more epic. Who knows. The frosting idea come from Feasting on Fruit (linked below). The brownie bites were awesome! The frosting was not at all like frosting but well worth adding to the bites. You can skip the frosting but it makes these pretty.
– NO BAKE BROWNIE BITES –
Fat Free Frosting: Japanese sweet potato (318 grams), 5 TB maple syrup, vanilla bean (beet powder, blue algae for color)
- Peel, chop then boil sweet potatoes
- Drain sweet potatoes then mash til smooth
- Mix in vanilla and maple syrup (and coloring powder). *I used about 5 TB syrup for about 1/2 cup of sweet potato
- Let cool completely then put in a piping bag as shown in the video below
Low Fat Brownie: 1/2 cup pitted dates (6 dates, 100 grams), 1.5 cup oatmeal (150 grams), 1/3 cup cocoa powder (32 grams), 4 TB agave (or more dates)
- Put everything in a food processor except agave. Processes til everything is broken down. My mixture was too dry at this point to hold shape.
- Turn processor on and slowly pour in liquid sweetener til mixture clumps up. Pinch the mixture with your fingers. If it holds shape then you’re done!
- I put TB sized portions into mini cupcakes papers and topped with fat free frosting and sprinkles. ENJOY
Frosting recipe inspired by Feasting on Fruit
Brownie recipe inspired by Wholesome Soy Bean