Herby Lime Edamame Spread

Recipe from Catherine Perez of Plant Based RD 
Husband-Tested in Alice’s Kitchen
Makes 4 generous sandwiches

This makes a mighty fine sandwich.  The spread and pickled salad can be made in advance on meal prep day.  We ate it as an open-face sandwiches, but it would be a lot less messy if they were in a wrap or topped with another slice of toasted sourdough.  This one’s a keeper! 

Ingredients
12 oz bag frozen edamame
2 Tablespoon avocado oil
1 shallot, peeled and roughly chopped
4 garlic cloves, peeled and crushed
1 serrano pepper or jalapeno pepper (I used jalapeno.)
2 teaspoons yellow miso paste
½ teaspoon coriander
½ teaspoon five spice powder
Juice and zest of 1 lime
Pinch of granulated sugar (optional)
1/3 cup cilantro leaves (I substituted chives and mint. I think basil or Thai basil would be lovely too.)
Kosher salt
Crushed pistachios for serving (optional, maybe ½ Tablespoon per sandwich)

Onion Radish Salad (I substituted Sumac Onion Salad for this because I already had some in the fridge.)
2 teaspoons yellow miso paste
2 teaspoons maple syrup
1 Tablespoon rice vinegar
1 teaspoon sesame oil plus more for serving if desired
Juice of 1 lime
½ medium red onion, thinly sliced
7 radishes, thinly sliced
2 Tablespoon cilantro, minced (optional)

To prep the edamame from frozen, place in a heat-safe bowl and cover with boiling water. Cover and allow to sit for 5 minutes, then drain and set aside.
Heat oil in a small saucepan over medium-low heat. Add the shallot, garlic, serrano, and a pinch of salt. Cook, stirring occasionally, until softened and lightly golden, about 2-3 minutes. Remove pan from heat and allow to cool for 5 minutes. Transfer the sautéed veggies and oil to a food processor or blender cup. Add the edamame, miso paste, coriander, five spice, lime juice and zest, 1/4 tsp salt, and a pinch of sugar (if using). Process the mixture on high, scraping down the sides as needed until smooth. If the mixture is too thick and not blending well, add a small splash of oil (or water) and process again until creamy. Add the cilantro and pulse just until combined and finely minced. Taste and adjust salt or lime juice as needed. For the salad, whisk together the miso paste, maple syrup, vinegar, oil, and lime in a medium mixing bowl until smooth. Add the onions, radishes, cilantro and a pinch of salt. Toss well, then gently massage the dressing into the vegetables until slightly softened. Cover and refrigerate until ready to use. To assemble, toast your bread then spread a generous serving of the edamame spread on each slice. Top with the onion radish salad (or Sumac Onion Salad), sprouts or lettuces, a small drizzle of sesame oil (optional) and crushed pistachios.

Nutritional Information: (1 of 4 open-face sandwiches w/spread, sourdough bread, Sumac Onion Salad and sprouts) 342 calories; 15.9 g protein; 13.1 g fat; 41.7 g carbohydrates; 7.6 g fiber; 97.0 mg calcium

Peanuty Coconut Noodles (vegan)

Recipe from bosh.tv
Husband-Tested in Alice’s Kitchen
Makes 2 generous servings

There's something about this peanuty coconut sauce, creamy and rich with a little heat from the sriracha and a pop of lime, that just hits the spot and makes the hubster very happy. This comes together in about 30 minutes and the whole thing feels way more impressive than the effort involved. The sauce keeps well for 3 days in the fridge. The sauce can be frozen. Next time I make this, I’ll prep several batches of the sauce, use one batch and freeze the other batches for quick busy-night meals. 

50 g peanut butter (about 3 Tablespoons)
4 Tablespoons soy sauce
3 Tablespoons coconut milk
1-2 Tablespoons Sriracha
1 Tablespoon maple syrup
1 lime, juiced
2 portions of rice noodles**
2 cloves garlic, minced
2 cm piece of fresh gingered, julienned
3 spring onions, sliced or 1 small shallot, minced
1 red bell pepper, cored and thinly sliced
3 heads of bok choy
3 Tablespoons coconut oil
1 Tablespoon toasted sesame seeds

In a small bowl, combine the peanut butter, soy sauce, coconut milk, sriracha, maple syrup, and juice from the lime. Stir until you have a velvety sauce.
Cook the noodles as per instructions on the packet. Rinse and set aside.
While the noodles are cooking, prepare the vegetables.
Peel and finely chop the garlic. Peel the ginger and slice in matchsticks. Trim the spring onions and finely slice. Slice the red pepper and cut the bok choy in half lengthwise and then cut into large slices.
In a large pan over medium to low heat, add the oil. Once hot, gently fry the garlic and ginger for a couple of minutes, taking care not to burn it. Increase the heat, add the spring onions and red pepper and bok choy and cook for another minute. Tip in the cooked noodles into the pan then stir through the sauce. Allow the sauce to bubble.
Divide the noodles, vegetables and sauce into two bowls, top each bowl with a sprinkle of sesame seeds.

Notes:
**Swap the noodles: Rice noodles work brilliantly here for a gluten-free version, and soba noodles give it a slightly nuttier flavor that works really well with the peanut sauce. 
Bulk it up: Add in some crispy baked tofu or a handful of edamame to make it a bit more substantial. Just toss the tofu in a bit of soy and bake at 200C for 20 minutes while you get everything else ready.
 

Creamy Harissa Butter Beans

As you can see, the hubster loved it
and licked his plate clean.

Recipe from Sweet Greens Vegan

Makes 2 generous servings 

(I highly recommend doubling the recipe because it's just terrific.)

Husband-Tested in Alice's Kitchen

Beans and greens may sound a bit boring, but THIS beans and greens dish is out of this world delicious.  This is quick and easy enough to make on a weeknight.  I was sorry I didn't double the recipe because we ate it in one take and now I don't have leftovers for lunch.  Live and learn.  Well, you and yours will absolutely love this dinner.  

Ingredients:
1 (16 oz.) butter beans*, rinsed and drained 
1 Tablespoon olive oil
1 shallot, diced (I used ¼ of a red onion.)
1 teaspoon minced garlic
2 Tablespoon sun-dried tomatoes in oil, chopped
1-2 Tablespoon harissa**
1 cup full fat coconut milk
1/3 cup vegetable broth (or more)
2 teaspoon garlic powder
¼ to ½ teaspoon red pepper flakes
¼ cup nutritional yeast
Handful of shredded kale or spinach
Kosher or sea salt, to taste (I used ½ teaspoon.)
Freshly ground black pepper, to taste (I used ¼ teaspoon.)

Instructions:
Be sure to have all the ingredients prepared and at the ready.  This dish comes together quickly.  Heat olive oil in a large skillet over medium heat. Add diced shallots and cook for just 1-2 minutes. Next, add minced garlic and chopped sundried tomatoes. Sauté for about 2-3 minutes.
Add the drained butter beans and harissa paste, followed by the coconut milk and veggie broth.
Stir in the salt, black pepper, garlic powder, red pepper flakes, and nutritional yeast. 
Bring to a simmer for 2-3 minutes so that it begins to thicken.
Add the shredded kale and let simmer for an additional 2-3 minutes, stirring occasionally.
Once the kale is wilted and the stew has thickened to your liking, remove it from the heat and enjoy with toasted sourdough bread.

Notes: 
*If you can’t find butter beans you can use chickpeas, cannellini beans or navy beans instead. (I buy butter beans, Bush brand, by the case on Amazon.)
**Harissa is a condiment paste made of peppers, garlic, spices, etc. It can be pretty hot and spicy, however, I buy a brand called Mina Harissa Mild, and my husband, who is a panty-waist when it comes to spice, can handle it just fine as you can see in the picture. 

Creamy Blender Balsamic Vinaigrette (vegan)

Recipe from Nisha Vora of Rainbow Plant Life
Husband-Tested in Alice’s Kitchen
Makes about 3/4 cup

This is now my go-to balsamic vinaigrette.  It’s easy to make and ticks all the flavor boxes.  Be sure to use a high quality balsamic vinegar.  

1 small shallot (You can substitute 1/4 purple/red onion.)
2 garlic cloves
¼ cup good quality aged balsamic vinegar 
1 Tablespoon Dijon mustard
1 teaspoon maple syrup or organic cane sugar 
¼ cup + 2 Tablespoons extra virgin olive oil 
½ teaspoon sea salt, plus more to taste
Freshly cracked black pepper 

Place all the ingredients in a high speed blender OR do the following: Use a grater or Microplane to grate the shallot into a wide-mouth jar. Grate the garlic into the jar as well. If you don’t have a Microplane, finely mince both by hand. To the jar, add the balsamic vinegar, mustard, maple syrup, olive oil, salt, and black pepper to taste. Seal the jar with a lid and shake vigorously to emulsify. Season to taste with more salt or maple syrup as needed. Store the vinaigrette in a sealed jar in the fridge for 1 to 2 weeks. 

Strawberry Salad with Candied Hazelnuts (Vegan)

Here we have Strawberry Salad with Candied Hazelnuts
served along side bbq tofu.

Recipe from Minimalist Baker
Husband-Tested in Alice’s Kitchen 
Servings: 4 (2-cup servings)

It’s strawberry season where we live, therefore, we must eat ‘em any way we can.  Minimalist Baker has consistently posted great recipes and so I was pretty confident this one would be great too.  I confess to making a double batch of the hazelnuts to toss in other salads for the week, but they are absolutely the perfect nut to pair with the strawberries.  I buy vegan feta cheese from Trader Joes.  The strawberries were locally grown and so they were extra tasty.  All in all, this salad is summer in a bowl.  Yum!

Hazelnuts
1 heaping cup raw hazelnuts, roughly chopped
2 tsp olive oil or melted coconut oil
1 Tbsp coconut sugar
2 tsp maple syrup (or agave nectar)
1 pinch sea salt
1 pinch ground cinnamon

Dressing
2 Tbsp balsamic vinegar
2 Tbsp extra virgin olive oil
1/2 tsp maple syrup
1-2 Tbsp minced shallot
1 pinch each sea salt and black pepper

Salad
1 (5-oz.) package baby spinach OR mixed baby greens
1 ½ cups thinly sliced strawberries
1/4 cup vegan feta cheese crumbles 

Preheat oven to 350 degrees F (176 C) and add raw hazelnuts to a parchment-lined baking sheet.  Once oven is preheated, toast hazelnuts for 7 minutes. Then remove from oven and add remaining ingredients directly to the hazelnuts (oil, coconut sugar, maple syrup, sea salt, and cinnamon). Use a spatula to thoroughly toss/combine.
Place back in oven and roast for another 4-6 minutes or until fragrant and golden brown. Set aside to cool.
In the meantime, prepare dressing by adding all ingredients to a jar (or mixing bowl) and shaking vigorously (or whisking) to combine. Taste and adjust flavor as needed, adding more balsamic for acidity, maple syrup for sweetness, salt or pepper for flavor balance, or olive oil for creaminess. Set aside.

To serve, add spinach or baby lettuces/greens, half of the strawberries, and half of the roasted hazelnuts to a large mixing/serving bowl. Drizzle with half of the dressing and toss to combine.
Plate and garnish with the vegan feta and remaining strawberries and hazelnuts, and serve with remaining dressing (if you like a more heavily dressed salad).
Best when fresh, though leftovers store separately in the refrigerator up to 3 days. Store hazelnuts well sealed at room temperature.

Nutritional Info: (1 of 4 servings) Calories: 368; Carbohydrates: 19.1 g; Protein: 7 g; Fat: 31.9 g; Saturated Fat: 2.9 g; Polyunsaturated Fat: 4 g; Monounsaturated Fat: 23.5 g; Trans Fat: 0 g; Cholesterol: 0 mg; Sodium: 68 mg Potassium: 557 mg; Fiber: 5.6 g; Sugar: 11.2 g; Vitamin A: 3337 IU; Vitamin C: 43 mg; Calcium: 94 mg; Iron: 3 mg

White Miso Brothy Beans (Vegan)

Recipe from Tried and True Kylie Perrotti 

Husband-Tested in Alice's Kitchen

Makes 4 servings

It's such a simple dish with just a few ingredients and, yet, this soupy-stewy bean supper checked all the boxes for us, especially the husband.  I served it with some veggie broth sauteed bok choy drizzled with 1-Minute Sauce, grapes and farmers market bread toasted.  

2 teaspoons neutral cooking oil

2 shallots, peeled and quartered

4 Roma tomatoes, quartered

2 Tablespoons white miso paste

4 cups vegetable broth

2 (15 oz.) cans cannellini beans, drained and rinsed

1/2 cup fresh parsley, minced

Sea salt, to taste

Freshly ground pepper, to taste

1 Tablespoon fresh lemon juice

Heat the oil in a wide pot over medium heat.  Add the shallots and cook for 1 minute, just until they begin to sweat.

Place the tomatoes in an even layer in the pot.  Ensure they are on the cut sides and not on the skins.  Turn the heat to high and cook for 3-4 minutes or until the tomatoes and shallots begin to char.

Reduce heat to medium and add the miso paste into an open spot in the pot.  Mash it into the pot with a spoon.  Cook for 45 seconds until it begins to brown.  Pour in the vegetable broth and whisk the miso until it is completely combined.  Taste and season with salt and pepper.  

Add the beans and bring to a boil.  Boil for a few minutes until the broth reduces and thickens slightly.  Reduce the heat to low and simmer for 10 minutes.  Add the parsley and lemon juice and stir to combine.  

Nutritional Information:  251 calories; 42 g carbohydrates; 19 g protein; 4 g fat; 854 mg sodium; 12 g fiber; 4 g sugars; 19 mg vitamin C

Marinated Lentil Salad with Fresh Herb

Recipe from Rainbow Plant Life

Husband-Tested in Alice’s Kitchen

Makes 4-5 generous servings

Adding the spiced oil and fresh herbs will make ordinary lentils taste pretty amazing.  I reheated some of the leftovers the next day and thought they actually tasted even better after they had some time to let the flavors intensify.  This dish is a keeper. Serve this as a side dish, or scoop it over a bed of salad greens and pair with roasted potatoes or toasted bread, or add it to a platter along with hummus, pita bread and olives.

1 cup French green lentils or black beluga lentils (I used black beluga lentils.)

1 large shallot or small yellow onion, peeled and halved (I used a shallot.)

1 bay leaf

Freshly ground black pepper, to taste

2 ½ Tablespoons extra virgin olive oil

3 thinly sliced garlic cloves

¾ teaspoon cumin seeds

¾ teaspoon coriander seeds

1½ - 2 Tablespoons champagne vinegar (or red wine vinegar, sherry vinegar or lemon juice) (I used 1½ Tablespoons champagne vinegar.)

Sea salt or kosher salt, to taste

2-3 handfuls (2/3-3/4 cup) of fresh soft herbs, finely chopped (flat leaf parsley, dill, basil, mint, cilantro or tarragon) (I used parsley and mint.)

Fill a medium saucepan with water and generously salt, as you would salt cooking water for pasta.  Once the water is boiling, add the lentils, shallot, bay leaf and ½ teaspoon black pepper. Reduce heat to simmer and maintain a simmer for 20-25 minutes, or until the lentils are al dente (tender but with a bite.)

While the lentils are cooking, make the spiced oil.  Heat the extra virgin olive oil in a small skillet over medium heat.  Add the sliced garlic, coriander seeds and cumin seeds.  Swirl the skillet or stir frequently,  until the mixture is fragrant and the garlic is golden, about 60-75 seconds.  Remove from the heat.

While the lentils are cooking, finely chop the fresh herbs.  When the lentils are al dente, drain them over a colander and discard the bay leaf and shallot.  Transfer the lentils to a serving bowl.  Pour the spiced oil mixture over the lentils,  Pout the vinegar on (start with 1½ Tablespoons, add more as needed) and season to taste with salt and pepper.  Add the fresh herbs and toss well to combine.  Serve hot or at room temperature.

Instant Pot Rosemary and Garlic White Beans (Vegan)

Instant Pot Rosemary & Garlic White Beans served along with
Farro Salad with Beets & Carrots; Sauteed Broccolini with Garlic & Pine Nuts;
Cherry Tomatoes & Cucumbers drizzled with brown rice vinegar 

Recipe from The Vegan Instant Pot Cookbook by Nisha Vora

Husband-Tested in Alice’s Kitchen

Makes about 7 cups

I’ve been told that it’s rude to lick your plate, but golly gee!  These beans are THAT good! This recipe makes a big batch and ½ cup is considered a serving size, so you’ll have plenty to go around. 

1 lb. dried cannellini beans (2¼ to 2½ cups) (I used dried lima beans because I couldn’t find dried cannellini beans.)

2 Tablespoons olive oil

¾ cup diced shallots

2 Tablespoons fresh rosemary leaves, roughly chopped

10 cloves garlic, peeled and roughly chopped

3½ to 5½ cups low-sodium vegetable broth (Use the larger quantity if using un-soaked beans.)

2 bay leaves

1 Tablespoon dried oregano

2 ½ teaspoons kosher salt

½ teaspoon freshly cracked black pepper

½ cup fresh Italian flat-leaf parsley, finely chopped (optional)

If you have time to soak the beans, place them in a large bowl and cover with 8 cups cold water along with 1 Tablespoon kosher salt.  Swish around until the salt is dissolved.  Soak for 8 hours or overnight.  Drain and rinse the beans with fresh water.

Select the Sauté setting on the Instant Pot and after a few minutes, add the olive oil, followed by the shallots.  Cook until the shallots are staring to brown, about 2 minutes.  Add the rosemary and garlic and stir occasionally until the garlic is soft and lightly golden, about 1 – 1 ½ minutes.  Select the Cancel setting.

Add the drained beans, 3 ½ cups broth (5 ½ cups for un-soaked beans), bay leaves, oregano, salt and pepper, stirring well to combine.

Secure the lid and set the Pressure Release to Sealing.  Select the Bean/Chili setting at High Pressure and set the cook time to 9 minutes** for soaked beans (or 55 minutes for un-soaked beans.)

Once the timer has completed and beeps, allow a Natural Pressure Release.  Open the pot, stir the beans, and discard the bay leaves.  Taste for seasonings and adjust accordingly.  Transfer to a serving dish and garnish with chopped parsley, if desired.  Once cooled, store leftovers in a glass container or airtight storage container for 1 week.

**When making this again using lima beans instead of cannellini beans, I will set the timer for 7-8 minutes because mine came out just a bit on the too soft side.

Instant Pot White Bean Stew (Vegan)

Recipe from Rainbow Plant Life

Husband-Tested in Alice’s Kitchen

Make 4 generous servings

This stew is just delish and perfect to serve on a rainy day.  Good enough for company, in our opinion.

Stew:

12 oz. (340 g) dried white beans, such as cannellini or great northern beans, soaked overnight*

3 medium shallots, peeled and diced

4 cloves garlic, peeled and chopped

3 stalks celery, sliced

1 large or 2 small to medium Yukon gold potatoes, scrubbed, peeled and grated (I didn’t bother peeling the potatoes.)

3 cups vegetable broth

1 ½ teaspoons ground cumin

1 teaspoon sweet or hot paprika

Bouquet Garni: 2 bay leaves + a few sprigs of flat-leaf parsley + a few sprigs of thyme, tied tightly together with kitchen twine

1 ½ - 2 teaspoons kosher salt

Freshly ground black pepper, to taste

1 (14.5 oz.) can crushed tomatoes

3 Tablespoons tomato paste

Gremolata Topping:

1 large handful of Italian flat-leaf parsley (leaves and stems)

1 large clove garlic, peeled and left whole

1 small lemon

Coarse or flaky sea salt

For Serving: (optional)

Lemon wedges

Extra-virgin olive oil

Crusty whole grain bread, toasted**

Pour the soaked and drained beans into the inner lining of the Instant Pot.  Add the vegetable broth, shallots, garlic, celery, grated potatoes, cumin, paprika, the bouquet garni, salt and pepper.  Stir to combine.  Pour the crushed tomatoes and scoop the tomato paste on top of the other ingredients, but do not stir, allowing the tomatoes to sit on top.  (This prevents the tomatoes from the blocking the Instant Pot’s heat sensor and burning!)  Secure the lid and set the pressure release to Sealing. Select Pressure Cook setting at High pressure and set the cook time to 12 minutes.  When the time is up, press Cancel and allow a Natural Release.  While the stew is cooking, prepare the Gremolata Topping.  Roughly chop the parsley.  Using a Microplane, grate the garlic directly over the parsley and zest the lemon on top of this mixture, taking care not to zest the white pith of the lemon underneath the skin.  Mix the garlic and lemon zest into the parsley and chop until everything is finely minced.  Sprinkle with a bit of the coarse salt.  Set aside.  When the pressure has released and the pin has dropped, open the lid.  Taste for seasonings, adding more salt, if needed.  Fish out the bouquet garni and discard. Transfer the stew to bowls and top each bowl with some of the gremolata.  If desired, squeeze a little fresh lemon juice and drizzle with a bit of extra virgin olive oil over the stew.  Serve the whole grain toast.  Store the leftovers in the fridge for up to 4-5 days.

*To soak the beans, rinse them first.  Add them to a large bowl along with 1 ½ Tablespoons salt and enough water to cover the beans above 2 inches.  Stir until the salt has dissolved. Cover the bowl and leave it on the counter overnight.  The beans will swell during this time.  Drain and rinse the beans before using.

**To make Garlic Toast, lay slices of whole-grain bread on a cookie sheet.  Drizzle with a bit of olive oil.  Place the cookie sheet under the broiler.  Broil the bread until it’s toasty brown. Take the cookie sheet out of the oven and rub the raw garlic over the surface of the toast. Sprinkle with kosher salt (or sea salt) and freshly ground black pepper.  Flip the toast over to the other side and repeat the process.

Ginger-Carrot Dressing

Recipe from Smitten Kitchen

Husband-Tested in Alice’s Kitchen

Makes about 1¼ cups dressing

This dressing recipe is a keeper.  This was a big hit with the hubster.  I loved it too.  This recipe yields enough for 2-3 salads.  I first drizzled it over a simple salad with just Bibb lettuce, avocado, and red onion. But then the next day, I made a more elaborate salad (pictured) topped with roasted salmon.  Soooo good!

1 large carrot, peeled and roughly chopped

1 small shallot, peeled and roughly chopped

2 Tablespoons roughly chopped fresh ginger

2 Tablespoons white miso

2 Tablespoons brown rice vinegar or unseasoned rice vinegar

2 Tablespoons toasted sesame seed oil

¼ cup neutral oil (I used canola.)

2 Tablespoons water

Add the carrots, shallots and ginger to a high powered blender.  Process until finely chopped.  Scrape down the sides of the blender, then add the miso, vinegar, and sesame oil.  While the machine is running, slowly drizzle in the oil and the water.  Process until very smooth.  Store in a glass jar with a tight fitting lid in the fridge.

Serving Suggestions:

Drizzle this dressing over a salad made with some or all of the following:  Bibb lettuce, Romaine lettuce, or other greens, thinly sliced red onion, avocado chunks, carrot strips, chives, red peppers, diced cucumber, blanched snow peas or sweet peas or broccoli florets, toasted pumpkin or sesame seeds.  If you are not vegan or vegetarian, you can also top the salad off with some roasted salmon or shrimp.

Cashew-Crusted Cauliflower “Steak” (Vegan)

Recipe from Minimalist Baker

Husband-Tested in Alice’s Kitchen

Serves 4

When my husband tasted this meal, he exclaimed, “Well, that surprised me!  This is a really good dinner.”  It’s nice to know that after over 40 years of marriage I still have some tricks up my sleeve.  I totally agree with him.  This was surprisingly fantastic!  I will say that it doesn’t taste like steak in the least, so don’t expect it.  What you will find is that the cashew crust (and the little Date-Lemon Relish) turns the humble cauliflower into a filling and satisfying meal!  This isn’t something to make during a busy work night because it requires several steps.  But you could actually do some of the steps in advance.  This meal is good enough for company, so enjoy it on the weekend with steamed peas or asparagus.

Cauliflower:

1 large head cauliflower OR 2 small heads

Water

Sea Salt, to taste

Almond Buttermilk: (Can be made in advance.)

1 cup unsweetened plain almond milk (or cashew milk)

1 Tablespoon fresh lemon juice

Coating: (Can be made in advance.)

1½ cups raw cashews

1 teaspoon sea salt

¼ teaspoon cayenne pepper

¾ teaspoon garlic powder

1 ½ teaspoons curry powder

1 ½ teaspoons smoked paprika

3 Tablespoons cornstarch OR arrowroot

1-2 Tablespoons avocado oil OR olive oil

For Serving:

Date-Lemon Relish (recipe follows) (Can be made in advance.) OR Hummus or Baba Ghanouj or other favorite dip

Preheat the oven to 425F.  Line a large baking sheet with parchment paper.  If you have an oven-safe cooling rack, place it over the parchment paper to help the cauliflower crisp up more.  (This is optional, but it made clean up easier and really seemed to keep the cauliflower crispy.)

Prepare the vegan buttermilk by whisking the nut milk and lemon juice in a shallow dish (A pie plate is perfect for this.) Set aside.

Prepare the cashew coating by adding the cashews, salt, cayenne pepper, garlic powder, curry powder, paprika, and cornstarch to a food processor.  Pulse until a semi-fine meal is achieved.  A little texture is okay, but you want it to be pretty fine so it can coat the cauliflower.  Transfer the coating to a shallow dish. (A pie plate is perfect for this.) Set aside.

Cut the cauliflower into “steaks.”  Trim the leaves and stem, being careful not to remove it because it will be what holds the steaks together.  Don’t worry if some of the florets fall away.  Just keep those to steam and bake along with the steaks. They are just as tasty.

Add 1 inch water and a steamer basket to a large pot.  Bring to a low boil.  Once it’s simmering, add the cauliflower steaks and pieces, cover, and steam for 4 minutes to partially cook.  Carefully remove the cauliflower steaks and pieces and set aside on a clean towel.

Dip the slightly steamed cauliflower steaks and pieces in the vegan buttermilk, ensuring both sides are equally coated.  Set onto a plate and sprinkle with salt, to taste.

Next, dredge the cauliflower in the cashew coating until thoroughly coated, using a spoon or your clean hands to add more coating to any bare spots.  Transfer the steaks and pieces to the prepared pan.  Drizzle or spray with a little oil to help them crisp up.

Bake for 25-35 minutes or until the steaks are easily pierced with a knife and the exterior appears golden brown and crispy.  Remove from the oven.  Serve with either hummus, baba ghanouj or the Date-Lemon Relish.

Date-Lemon Relish:  Mix 3 pitted, chopped medjool dates, 2 Tablespoons freshly squeezed lemon juice, and 1 Tablespoon finely minced red onion or shallot in a small dish and stir.

Nutritional Info:  (1 of 4 servings) 386 calories; 26 grams fat (4.4 g saturated); 697 mg sodium; 31.8 grams carbohydrates; 6.5 grams fiber; 7 grams sugars; 13.4 grams protein