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Cilantro Lime Glazed Chickpeas with Mango Salsa

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Listen up…this recipe will leave you feeling refreshed and satisfied after a long summers day. Perfect for the heat and will satisfy your tastebuds with all the right flavors.

Bright, zesty cilantro lime glazed chickpeas topped with a sweet mango salsa. Serve over brown rice or spice it up by serving them as tacos.

This recipe is extremely easy and quick while not sacrificing any flavor.

Chickpeas are tossed in a quick cilantro lime sauce.

Then topped with a mango salsa consisting of mango, red onion, cilantro, lime, and salt.

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Thai-style Sweet & Sour Cauliflower Bites

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I’ve always been a huge fan of cauliflower, because there are countless ways of preparing it and making it delicious. One of them being battering it, baking till crispy, and smothering it in a delicious sweet and sour sauce. Sound amazing? It tastes amazing too.

Soft and crispy cauliflower bites coated in a Thai-style sweet & sour sauce. Sprinkled with sliced green onion, toasted sesame seeds, and crushed peanuts. The perfect party dish, side dish, or meal if paired with rice.

This recipe is extremely easy.

Simply cut the cauliflower into florets. Drench it in a simple batter. Throw it on a baking sheet and bake until crispy. Toss in a sweet and sour sauce and sprinkle with a bit of green onion, sesame seeds, and peanuts.

That’s it.

So delicious.

This recipe is…

  • Simple
  • Easy
  • 100% plant-based
  • Gluten-free
  • Healthy
  • Oh so delicious!
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Thai-style Sweet & Sour Cauliflower Bites

Soft and crispy cauliflower bites coated in a Thai-style sweet & sour sauce. Sprinkled with sliced green onion, toasted sesame seeds, and crushed peanuts.

Course Main Course, Side Dish
Prep Time 15 minutes
Cook Time 25 minutes
Author Taavi Moore

Ingredients

  • 1 cup chickpea flour
  • 2 cloves garlic, minced
  • 1/2 tsp salt
  • 1 cup non-dairy milk
  • 1 head cauliflower, cut into florets

Thai-style Sweet & Sour Sauce

  • 1/4 cup sweet chili sauce
  • 2 tbsp white wine vinegar
  • 1/2 cup gluten-free soy sauce (tamari)
  • Juice from 1 lime
  • 1 tbsp sesame oil
  • 2 tsp lemongrass, minced
  • 2 tbsp maple syrup
  • 2 tsp ground ginger

Toppings

  • Green onion, sliced
  • Toasted sesame seeds
  • 1/4 cup chopped peanuts

Instructions

  1. Preheat oven to 400 degrees. Line a baking sheet with parchment paper.

  2. Whisk together chickpea flour, garlic, salt, and almond milk until creamy. Taking a slotted spoon, dunk each cauliflower floret into the batter to fully coat (making sure to shake off any excess batter). Place on baking sheet. Repeat with all florets. Bake for 25 min. until golden brown and crispy.

  3. While cauliflower is baking, prepare the sauce. Combine all ingredients in a small saucepan. Bring to a low simmer and cook for 5-6 min. until thickened and reduced.

  4. Add cauliflower to a large bowl and pour over sauce. Toss to coat. Transfer to a serving dish and top with sliced green onions, toasted sesame seeds, and crushed peanuts.

Baked Mushroom Risotto with Rosemary & Dried Cranberries

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Thanksgiving is right around the corner and that only means new hearty and delicious recipes. Mushrooms, cranberries, and rosemary always call my name around this time of year. The flavors mend so well together and it always results in a crowd loving dish at the dinner table. 

This mushroom risotto is incredibly creamy and lucious. Embedded with soft chewy chunks of dried cranberries and sun dried tomatoes. Flavored with fresh rosemary and homemade cream of mushroom soup. This will be the perfect side dish during your thanksgiving meal. 

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Believe it or not this is my first time making risotto. I was a bit intimated, but I swear that baking your risotto will not only save you a lot of patience, but will not cause you to sacrifice flavor. 

Feel free to substitute various dried fruits, add nuts, or other fresh herbs like parsley. It is your thanksgiving meal, get creative! 

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Chocolate Chip Carrot Cake Muffins

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One of my favorite types of cake is carrot cake, but I try to not make cake too much because 1. It takes a while to make and 2. I never end up eating it all. So what better way to enjoy it then in cupcake form and have it 10x healthier than your traditional carrot cake!

A deliciously moist whole grain muffin embedded with gooey chocolate chips, and shredded carrot. Sweetened with coconut sugar and bound with banana instead of oil. How healthier and enjoyable can that get?! …

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Fluffy Strawberries n’ Cream Pancakes

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When I was little I was obsessed with strawberry shortcake…and I still am. It is not a typical breakfast food, but when you makeshift it into a stack of pancakes, well I am all over it. 

These uber fluffy buttermilk pancakes are topped with a rich & creamy vanilla bean cream & sweet roasted strawberries. It definitely is a treat, but so worth it!…

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Easy Vegan French Toast

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Now, this isn’t your traditional vegan french toast made with mashed banana…we are not going that healthy route. This recipe is as close as the real deal as you can get. 

Super fluffy inside texture with a golden brown crispy crust. Sweetened with a touch of maple syrup and topped with all the goods. Of course, you can’t forget the dusting of powdered sugar. …

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