I should be sharing more recipes since we come up with interesting things to make fairly often. We end up inventing things pretty often because we have ingredients and nothing ‘traditional’ sounds all that good. I’ll also have a few things that need to be used, look up a recipe, and substitute things as needed (if I don’t have them or if they’re things we don’t like). Usually this works out pretty well. *cheeze with a z is sometimes used for vegan cheeses.
Vegan, Cheezy, Habanero, Cauliflower Hush Puppies
Preheat oven to 400F and prepare a baking sheet with parchment paper.
- One medium cauliflower (about cantaloupe size)
- Bisquick or other baking mix
- One to 3 Habaneros, depending on preference
- Sea Salt
- Liquid Smoke
- Vegan cheese (we used Daiya cheddar shreds but any will do).
Chop into pieces and boil Cauliflower until soft, about 20 minutes, should easily fall apart and mash.
While cauliflower is boiling, mix this in a bowl:
- 1.5 cups of Bisquick
- Finely chop habanero
- 1 teaspoon Sea Salt
- 1 teaspoon Paprika
Remove cauliflower from stove and drain well, put back into pan (or a different bowl) and mash with a fork, potato masher, or food processor
- Mix the mashed cauliflower with the dry mix.
- Add 2 teaspoons Liquid Smoke.
- Add 2/3 cup cheese shreds.
If it is still quite wet, add more Bisquick, a quarter cup at a time. It will be sticky but you should be able to make balls with a large spoon. You can flour your hands and do it that way as well (or try.. this part was messy).
Scoop and shape each ball to about 2.5-3 inches around. Keep them about 2 inches apart from each other on the parchment.
Bake for 7 minutes and flip, giving them another 7 minutes. Check the center of a couple puppies for wetness with a wooden toothpick. If they’re still wet inside, give them another 5 and check again!*
They should be moist but not sticky inside.
Roasted Savoy Cabbage Salad
I bought a savoy cabbage having never even seen one before. I like grabbing new vegetables and figuring out what to do with them later (except anise.. never, never, never again). We needed something to go with out cauliflower hush-puppies and my cabbage was at risk of being forgotten about.
I got this recipe here. I followed it pretty closely, despite not
- 1 head savoy cabbage
- 1-2 tablespoons olive oil
- Kosher salt
- For the vinaigrette:
- 5 tablespoons olive oil
- 3 tablespoons sherry vinegar
- 1 teaspoon dijon mustard
- Kosher salt
- Fresh ground black pepper / I used lemon pepper and turmeric because TURMERIC IS THE BEST!
- Preheat the oven to 450 degrees Fahrenheit.
- Using a large, sharp knife, quarter the cabbage. Depending on the size of your cabbage, these quarters may be good size already. If they seem too large for one plate, halve each of the quarters so you have eight cabbage wedges. Trim away any very pithy or brown ends of the core, but leave the core intact. The core will hold the wedges together while roasting.
- Arrange the cabbage wedges on a baking sheet. Drizzle the cabbages with the olive oil, and then sprinkle liberally with kosher salt.
- Transfer the baking sheet to the oven. Roast the cabbage for 30 minutes, flipping the wedges at 15 minutes so they brown evenly. At the conclusion of roasting, the cabbages may have some blackened, crispy outer leaves. If you don’t want this, feel free to take them out a few minutes early, but note that the inside of the cabbage may be less tender than if you had left it in longer.
- While the cabbage is roasting, make your vinaigrette: whisk together olive oil, sherry vinegar, and dijon. Taste the vinaigrette and season with salt and pepper to taste.
- When the cabbage is finished quickly, work quickly: Plate the cabbage wedges, drizzle with vinaigrette, and grate pecorino romano over the top. Serve immediately, while the cabbage is still hot.