An easy way to kick your cauliflower up notch that’s perfect for meatless Monday! Tastes just like general tao.
Check out the recipe below.
Roasted Honey Garlic Cauliflower
1/2 head of cauliflower, cut into bite-sized florets
For the sauce:
6 tbsp honey
3-4 garlic cloves, minced
1 tsp onion powder
6 tbsp water + 2 tsp arrowroot flour or cornstarch
1 1/2 tbsp tamari
1/2 – 1 tbsp sriracha
1. Preheat oven to 400F. Line a large baking sheet with parchment paper. Place cauliflower florets on baking sheet. Drizzle with olive oil and season with salt and pepper.
2. Roast for about 15-20 minutes or until cauliflower is cooked and tender but still a little crisp. Allow cauliflower to cool for a few minutes (about 10 minutes).
3. While the cauliflower is cooking, make the sauce. Add all sauce ingredients except the arrowroot flour (or cornstarch) into a small pot. Bring to a low boil, stirring often. In a small bowl, dissolve arrowroot (cornstarch) in water, then add to the honey garlic mixture. Cook until sauce thickens (about 2 minutes). Set sauce aside and allow to cool for a few minutes.
4. When cauliflower has cooled down, add them to a large bowl. Pour in sauce and toss cauliflower in sauce to coat. Serve while still warm. Garnish with fresh scallions if desired.
Hey lovelies! I’ve been trying more and more to focus my meals around plant-based ingredients and I’m feeling great.
I love tofu as my plant-based protein because it’s so versatile and takes on any flavour you cook it in! Here’s an easy honey ginger tofu recipe that can be made with some stir fried veggies, rice or quinoa or my new fave roasted cabbage!
Honey Ginger Tofu
WHAT YOU NEED
2 tablespoons light olive oil
14 ounces extra firm tofu
GARLIC GINGER SAUCE
3 cloves garlic
2 tablespoons fresh ginger
2 tablespoons honey (more to taste)
1/2 cup tamari * 1/4 cup water
1/4 cup rice wine vinegar
1/4 cup light olive oil
1. Sauce: Puree all the sauce ingredients together in a food processor until smooth. Set aside.
2. Tofu: Cut the tofu into slices and press with a paper towel to remove excess moisture. Wait a few minutes and press again to remove all the water. Cut the tofu slices into small cubes. Heat the oil in a large nonstick skillet over medium heat. Add the tofu and about 1/4 cup of the stir fry sauce. Pan-fry the tofu until golden brown. Remove from the pan and place on paper towel lined plates.
3. Warm up the remaining sauce in a small sauce pan and use for veggies and rice/quinoa! You can also coat the tofu in the extra sauce.
I’m always down for a good lettuce wrap and this is one of my favourite go-to meals! Not only are the flavours in this delicious, the entire recipe takes about 15 minutes to make! Great for meal prepping too! Check out the recipe below
Thai Turkey Lettuce Wraps
WHAT YOU NEED
2 tsp sesame oil
1 lb ground turkey
1 clove garlic, minced
1/8 tsp ground ginger
3 tbsp tamari
1 tbsp honey
2 tbsp rice vinegar
1 cup English cucumber, thinly sliced or chopped
1 cup cabbage, julienned (I use pre-cut coleslaw mix with cabbage and carrots)
12 butter lettuce leaves
WHAT TO DO
1. Combine 1 teaspoon sesame oil, tamari, honey and vinegar in a bowl. Stir with a whisk and set aside.
2. Heat remaining 1 teaspoon of sesame oil in a large nonstick skillet over medium heat. Add ground turkey, garlic and ground ginger. Cook for about 7 minutes, until lightly browned. Stir to crumble the meat. Add 1/4 cup of the tamari mixture and cook until liquid is absorbed and honey starts to caramelize – about 5 minutes.
3. Place about 3 tablespoons of turkey mixture in each lettuce leaf, top with cucumber and cabbage. Drizzle with remaining tamari dressing, add some hot sauce for an extra kick and enjoy! Can be easily prepped before hand and reheated!
Probably one of the easiest soups I’ve ever made! It’s cold season and when I’m feeling like crap, I want super easy but healthy dinner to help me feel better. This soup is so hearty and super yummy! I even used pre-cut organic frozen veggies to make the process that much easier!
Check out my easy Cauliflower Vegetable Soup recipe below!
WHAT YOU NEED
2 tbsp olive oil
1 medium onion, chopped
4 clove of garlic, minced
4 cups of vegetable broth
1 (28 oz) can diced tomatoes
2 cups frozen small mixed veggies (you can also use fresh veggies of your choice)
1 1/2 cups frozen cauliflower (or fresh)
1 can chickpeas, rinsed and drained
2 1/2 tsp Italian seasoning
Salt and pepper, to taste
Chopped parsley, to taste
1. Heat olive oil in a large pot over medium heat. Add the chopped onion and garlic, sauce for 4 minutes until softened,
2. Add in the broth, tomatoes, frozen vegetables, chickpeas, Italian seasoning, salt and pepper.
3. Bring mixture to a boil over medium-high heat. Once boiled, cover and reduced heat. Let cook until veggies have reached desired softness, about 10 minutes.
4. Stir in parsley and serve warm! Great soup to freeze!
5. Optional: serve with grated parmesan (so good).
My obsession for sweet potato is real and not going away. The perfect sweet potato is well.. perfect.
The method I use for roasting sweet potatoes is fail-proof and makes the best fluffy sweet potatoes with a slightly crunchy outer crust.
What you need?
Salt and pepper
Spices of your choosing – I like garlic powder, onion powder and paprika OR cinnamon
What to do?
- Preheat oven to 425 F. Line baking sheet with parchment paper.
- Wash your sweet potatoes really well – scrub the skin with a brush if you have one. Pat dry. Cut longways in half and place on a baking sheet.
- Drizzle olive oil and sprinkle salt and pepper over the top. I like to rub the olive and spices into the potatoes. Place sweet potatoes cut side down on the baking sheet.
- Bake for 20 mins and flip halfway so cut side is facing up. Bake for another 15-20 and check with a fork to see when they are tender. At the end I like to mince up a garlic clove, sprinkle it over top and bake for another 5-10 mins.
- Make a bunch of potatoes and store them in an airtight container all week!