Category: Salads And Sides

Buffalo Cauliflower Wings with Creamy Cucumber Dill Dip

Vegan, Kosher For Passover Adaptable
April 13
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Buffalo Cauliflower Wings are a classic when it comes to parties (or any evenings at home too) or game days. The perfect way to veganize buffalo chicken wings, these cauliflower florets transform into the crunchy, spicy and addictive flavours people love so much in the chicken version. If you’re new to The Vegan Jetsetter, I should tell you that I’m a huge believer that every non-vegan dish can be made into a vegan version that tastes the same, if not better. I’m all about limiting the cruelty to animals, the impact on the environment and increasing the health benefits to your body WITHOUT sacrificing taste, so turning such a popular chicken dish into a vegan version was something I was really excited about. A little research and trial and error and here we are. 
 
You’ll be amazed at how easy these cauliflower wings are to make. They don’t fall apart, which if I’m being honest, is always a concern when creating a batter without eggs, and they store well in the fridge for a couple days. If you’re making them in advance of your party and trust yourself not to devour them before your guests arrive (I had a REALLY hard time not doing this), I recommend  just popping them into the oven for 10 minutes on 400°F right before serving, just to crisp them up again. And voila, you’re good to go! Try seeing if they last the night – I bet they won’t. For the ‘wings’, I used this recipe by Peta. To make it Kosher for Passover, substitute the flour with matzo meal. 

Vegan Mashed Potato Bites and Mushroom Gravy

February 3
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How many people do you know that love mashed potatoes and gravy? Come to think of it, I can’t think of a single person in my life that doesn’t. I also can’t think of a single situation where mashed potatoes and gravy wouldn’t be a great addition. Every family dinner, gathering, lunch, or party is only made better by the addition of mashed potatoes and gravy. Catch my drift? I love me some mashed potatoes! Actually, I just love ALL potatoes. 

A funny story for you – my friend and I were in Asia and bargaining for some souvenirs to bring home. We could tell that the sales ladies understood when we said yes or no to each other and we didn’t want to lead them on to how we felt about the products. The key to good bargaining is making the sales people believe you could easily walk away from whatever it is you’re bargaining for if the price is too high. So instead of speaking in English, my friend and I made up code words for the products we liked and the products we disliked. The ones we liked? “Pomme de terre”. The ones we disliked? “Poubelle”. Just to clarify for those that don’t speak French, pomme de terre means potato and poubelle means garbage. THAT’S how much I love potatoes. I used them as my code word.

Vegan Double Baked Swiss Chard and Cranberry Potatoes

December 16
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If there was only one thing I could eat for the rest of my life, I think I’d be happy with potatoes. Potatoes and I, we just get along… fried, baked, boiled, bbq’d, or mashed. Really any form of potatoes and I’d be happy. Always a crowd pleaser, potato dishes are pretty much guaranteed to be a hit wherever you go, for whichever occasion. Although a guaranteed smash, something has always confused me with potato dishes, and that’s that most people view them as side dishes, rather than the main she-bang. I mean, why can’t the potatoes be the star of the show? To me, they are the main event, so I wanted to create a potato recipe so full of substance, others would have a hard time viewing these potatoes as the opening act. 

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