The Power of Cauliflower | Struggle Meals
Step aside rice! Cauliflower is having it's moment & brining healthy nutrition to all your faves. Who said you can't eat healthy on a budget?
Cauliflower Steaks With Baked Potato
Ingredients
• 1 small head cauliflower, green leaves removed
• 2 tablespoons extra-virgin olive oil
• 1 teaspoon cumin
• 1/2 teaspoon coriander
• 1/2 teaspoon turmeric
• 1/2 teaspoon kosher salt
• 1/4 teaspoon ground black pepper
• 2 small russet potatoes
• 4 packets (2 tablespoons) butter
• 1 small shallot, finely minced
• 2 cloves garlic, minced
• 1 tablespoon capers
• 1 cup chicken stock
• Zest and juice of 1 lemon
• 1/4 cup parsley, chopped
• Butter, to serve
Steps
1. Preheat the oven to 425 degrees. Generously spray a baking sheet with cooking spray.
2. Cut cauliflower into 1 1/2-inch slices. Place on baking sheet. In a small bowl, combine cumin, coriander, turmeric, salt and pepper.
3. Drizzle cauliflower with oil. Rub with spice mixture. Roast for 15 minutes then flip slices and continue cooking for another 15 minutes until golden brown and slightly charred.
4. While roasting the cauliflower, add potatoes to another baking sheet and bake for 50 to 60 minutes, until easily pierced with a fork.
5. In a skillet over medium heat, add butter. When melted add the shallot and garlic and saute for 3 minutes. Add the capers, salt, pepper and stock. Bring to simmer and allow liquid to reduce slightly. Turn off heat. Stir in lemon juice, zest, and parsley.
6. Cut slits on top of hot baked potatoes. Add butter to each potato. Pour sauce over steaks and potatoes. Serve immediately.
Cauliflower Crust Pizza With Pesto (personal pan size)
Ingredients
Crust:
• 1 large head cauliflower, cut into florets
• 1 large egg, beaten
• 1/4 cup grated Parmesan
Pesto:
• 1/4 cup basil leaves, finely chopped
• 1/4 cup parsley leaves, finely chopped
• 4 cloves garlic, grated
• 1/4 cup Parmesan, grated
• 1 packet chili flakes
• 1/4 cup extra-virgin olive oil
Toppings:
• 1 large Roma tomato, thinly sliced
• 1/4 cup mozzarella
Steps
1. Preheat the oven to 400 degrees.
2. Bring a large stock pot with water to a boil. Add florets and cook until tender and falling apart, about 30 minutes. Drain and let cool. Working in batches, place cauliflower on a large clean dish towel. Squeeze out the excess moisture of the cauliflower. Don’t skip this step, it helps keep the crust firm.
3. Line a baking sheet with parchment. Spray with cooking spray.
4. In a large bowl, add the cauliflower, egg and Parmesan; mix well. Press the dough into a 1/2-inch-thick circle on the prepared baking sheet. Bake until the crust is golden brown and the edges are crispy, 20 to 25 minutes.
5. In a small bowl, add basil, parsley, garlic, Parmesan, chili flakes and olive oil. Whisk to form a paste.
6. Remove pizza crust from oven. Spread with herb pesto. Top with tomatoes and cheese. Return to oven for another 10 minutes. Remove from oven. Let sit for 5 minutes. Cut into slices and enjoy.
Cauliflower Fried Rice
Ingredients
• 1 large head cauliflower
• 4 slices bacon, cut into 1/2 strips
• 1 medium yellow onion, grated
• 3 carrots, peeled and diced
• 1 cup frozen peas
• 1 inch ginger, peeled and grated
• 1 tablespoon toasted sesame oil
• 4 cloves garlic, grated
• 1 teaspoon curry powder
• 1 packet ketchup
• 1 packet (1 teaspoon) sugar
• 2 packets (1 tablespoon) soy sauce
• 1 packet (1 teaspoon) Sriracha
• 2 tablespoons vegetable oil
• 2 eggs, beaten
• 2 scallions, finely chopped
Steps
1. Remove stem of cauliflower and cut head in half. On large holes of a box grater, grate cauliflower to form rice-sized pieces. Set aside.
2. In a large cast-iron pan on medium heat, saute bacon until crispy. Remove from pan.
3. In the same pan, add onion and carrots and cook for 4 to 6 minutes or until onions are soft. Add peas and cauliflower and saute for 4 to 5 minutes. Cauliflower should still be a bit crunchy.
4. In a small bowl, whisk together ginger, sesame oil, garlic, curry powder, ketchup, sugar, soy sauce and Sriracha. Add to the pan and stir to combine.
5. Make a well in center of pan and add oil. Add eggs and cook until scrambled. Add green onions and bacon. Toss and serve.
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CHICKEN PICCATA for an easy 20-min dinner recipe!
Chicken piccata is an Italian-American favorite and one of the easiest weeknight dinner recipes to make at home. Thinly sliced juicy chicken breasts (scallopine) are dredged in flour, seared with a golden crust, then simmered in a lemon butter sauce with a touch of capers and parsley. It's a beautiful and tasty dinner that comes together quickly!
In other words, chicken piccata is the perfect fusion of Italian cooking in America. Traditionally, piccata is an Italian dish consisting of thinly breaded veal (or other proteins) with a lemon butter wine sauce. But today we're using chicken, and I'd say we've perfected this dish that's dotted with garlic, capers, and fresh parsley. The more herbs and garlic, the better, right?
???? Printable Chicken Piccata Recipe:
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► TIMESTAMPS:
00:00 Intro
00:34 Slice the chicken in half
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02:26 Open a bottle of wine
02:54 Sear the chicken until golden
03:53 Make the chicken piccata sauce
05:04 Serve it on a plate with sauce and garnish
06:17 Taste test
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EASY JACKFRUIT NACHOS + OIL- FREE POTATO SALAD RECIPE // Nikki Vegan
RECIPES START 1:15. Vegan potato salad recipe, jackfruit nachos, and chocolate chip cookie recipes below! Enjoy :)
TRY THRIVE MARKET:
VEGAN POTATO SALAD RECIPE
5 medium potatoes
1-3 small cloves of garlic*, minced *note below :)
2 tbsp shallots, chopped
3 tbsp tahini
4 tbsp boiling water
1 large lemon
1/2 tsp sea salt
1 tsp dried dill
1 tbsp capers
1 handful of chopped cilantro
1 handful of chopped chives
black pepper to garnish
Peel potatoes and cut into large cubes. Cover with water and boil for about 10 minutes or until fork tender.
In the mean time, make the sauce by adding tahini, hot water, minced garlic, and shopped shallots to a bowl. Let it for 5 minutes before mixing to let the garlic have time to mellow and then add the juice from 1 lemon, salt, and dill. Whisk to combine and set aside.
When the potatoes are soft, drain water and transfer to a large bowl. Add capers and herbs and top with the tahini dressing. Mix well and garnish with black pepper.
TIP: If making this ahead of time, reserve 1-2 tbsp of sauce to pour over the top before serving or drizzle with a little tahini :)
Note: The recipe calls for 1-3 cloves of garlic because it's personal preference :) 3 small cloves gives this potato salad a very strong garlic flavor in this recipe, so take it down to 1 if you want it to be more mild or consider using a sprinkle of garlic powder instead!
SUMMERY JACKFRUIT NACHOS
1 packet or can of jackfruit
1.5 tbsp taco seasoning
1/4 cup water
Add ingredients to a frying pan and sautéed for 10 minutes, using a spatula to shred the jack fruit. Add 1-2 tbsp of water if the pan dries up.
Jalapeno Lime Tortilla chips
1/2 cup shredded vegan cheese
Toppings:
1/4 cup corn
3 tbsp chopped red onion
chopped cherry tomatoes
chopped avocado
banana peppers or pepperoncinis
vegan yogurt or vegan sour cream
cilantro
red pepper flakes
Arrange tortilla chips on a baking sheet, top with jackfruit, and vegan cheese. Bake for 5-10 minutes to melt the cheese.
Then remove the nachos from the oven, top with sweet corn, onions, tomatoes, avocado, vegan yogurt or sour cream, banana peppers, cilantro, and red pepper flakes.
I'm telling you this combo of toppings is MAGIC! Hope you love it :)
RED WHITE and BLUE COOKIES
You will need:
Vegan chocolate chip cookies ( I used Lucy’s gluten free - sooo good!)
Vegan chocolate hazelnut spread (I use Nutiva, LOVE)
Freeze dried raspberries, blueberries, and shredded coconut
MY THRIVE MARKET GROCERY LIST (for this video and stuff I buy there in general)
Capers
Tahini
Dried Dill
Sea Salt
Late July Jalapeño Lime tortilla chips
Upton’s Original Jackfruit
Thrive Taco Seasoning
Thrive Tahini
Thrive capers
Nutiva Chocolate Hazelnut Spread
Freeze dried berries
Dried coconut
Lucy's GF Chocolate Chip Cookies
imple Mills Toasted Pecan Cookies too
I also buy all of my spices from Thrive, they’re mostly organic and great prices. I showed how I make my own spice blends in this video:
I also love getting staples like coconut oil (I use it as moisturizer after the shower) and I also stock up on things like canned beans, canned tomatoes, and pasta sauce.
I usually buy nut butters like almond butter and cashew butter on Thrive because it's cheaper and they have a lot of organic options.
I also buy my organic tea tree oil (skin care) and jojoba oil and black castor oil (for my hair) on Thrive too :)
WATCH MORE:
4 Things No One Tells You About Going Vegan:
What I Eat in a Day and my vegan beauty routine:
Vegan Nacho Cheese:
Vegan Snacks Taste Test:
Big shout out to Thrive Market for partnering with me on this video! Like I said, let me see what goodies you get in the comments below! I love knowing what you guys are into and it also helps give me new ideas on what to buy :)
Music:
Epidemic Sound
and Summertime Love by Lakey Inspired
Hey guys, welcome to my channel! If you're busy, on a budget, and want to eat healthy without compromising the flavor and enjoyment of the food you're eating, then you've come to the right place :) I'm passionate about showing the world how easy, delicious, and DOABLE living a healthy, vegan lifestyle can be, so on my channel you'll find tons of practical plant-based recipes, What I Eat in a Day videos, Healthy Grocery Hauls, My Morning Routine, Day in the Life vlogs and so much more! I really hope you find my videos helpful and ENJOY!
Love,
Nicole
Subscribe to my channel here ↠
How To Make Red Curry | Gluten-Free | Dairy-Free | Sugar-Free | Bridget's Healthy Kitchen
This red curry is the ultimate tummy warmer. Abundant in flavour and aroma, this red curry recipe is whole-heartedly the best thing to eat when you're looking for something that is both filling and delicious!
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5 MINUTE PASTA SAUCES
CREAMY VEGAN CHICKEN SAUCE | TOMATO & ARTICHOKE | VEGAN PESTO
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Vegan Tofu Fish Recipe in the Air Fryer (or Oven) | Easy Recipe using Tofu | Tofu Mastery Lesson #13
???? A flaky, easy and delicious vegan fish recipe made with tofu cutlets in the air fryer (or oven), to serve with our lemon caper and dill sauce, perfect for seafood lovers who want to skip the fish.
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⭐ INGREDIENTS AND DIRECTIONS ⭐
To press or not to press:
- When using a type of tofu from the no-pressing group (like a super firm or extra firm), no pressing is required.
- When using a tofu from the pressing group (a spongier kind of tofu like firm tofu), pressing beforehand can give you a better texture.
Yield: 2 servings
Gluten Free (if using gluten free miso paste - most miso paste is GF, but check just in case)
Prep time: 15-20 minutes
Cook time: 15 minutes in the air fryer, or 30 minutes in the oven
Quick Glance List of Ingredients:
For the marinade:
2 tablespoons non-dairy yogurt
2 teaspoons dijon mustard
1/2 a lemon, juiced
2 teaspoons light miso paste
2 teaspoons old bay seasoning
1 teaspoon agave syrup
For the tofu:
1 block of extra firm or super firm tofu (approx. 400 gr / 14oz) (if using a tofu from the pressing group like a firm tofu, pressing beforehand is recommended)
1 scallion or green onion, sliced
A few sprigs of dill
For serving:
Our dill and caper lemon sauce and lemon wedges(It also pairs well with some horseradish sauce if preferred, just check the ingredients to make sure it's vegan)
Directions:
1. Whisk together all the marinade ingredients in a bowl, reserve some of this marinade to drizzle over the fishy tofu once cooked.
2. Cut the block of tofu in half to produce two thick rectangular bars.
3. Carefully cut slits into your tofu without going all the way through, as seen in the video. Place the two tofu pieces on a plate and pour the marinade over them. Carefully get some of the marinade into the slits and all around the tofu using your hands.
4. Insert some of the dill and scallions into each slit of the tofu pieces.
5. Place the two tofu pieces in the basket of an air fryer or on a parchment lined baking sheet if using the oven.
Instructions for air fryer:
6. Air fry at 400ºF (205ºC) for 15 minutes.
Instructions for oven:6. Roast in a 435ºF (225ºC) pre-heated oven, for 30 minutes
7. Once the tofu is cooked, serve with your favorite sides or over the salad of your choice, drizzle with the reserved marinade, and serve topped with our dill and caper lemon sauce if desired, adding it on top, and sprinkling with additional herbs. Serve with some lemon wedges and enjoy!
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