Fasting for Navratri has never been easier! We had guests this past weekend, my cousins from Orlando [heart emoji] and they love football. So you can imagine the desire for wings & football food. I was determined to make a bunch of snacks that would satisfy the wings cravings but be meatless, eggless, and somewhat healthy. Challenge accepted.
Time: 30 mins
Ingredients:
1 head cauliflower cut into florets
1/2 cup Franks red hot sauce
3 tablespoons butter (we used a butter substitute)
1/2 cup all purpose flour (can use rice flour for a glutenfree version)
1/2 cup water
salt & pepper to taste
Recipe:
In a large basin, mix the flour & water together, seasoning with salt and pepper. You want it to be a batter, so add more flour or water as needed.
Dip the raw cauliflower into the batter & place it on a cookie sheet lined with parchment paper.
Bake the battered cauliflower on 450 for 10 mins.
While the cauliflower is baking, mix the hot sauce & butter together.
Remove the pan from the oven, then liberally brush the buffalo sauce on each one using a pastry brush.
Place the cauliflower back into the oven for another 20 minutes.
Enjoy at room temperature, they're not as good when super hot. These are great with ranch dip!
Tofu is so versatile that it can stop you in your tracks when trying to think of what to do with it. The possibilities are endless! I usually leave it raw & cube it up for a dish. Or grind it down in the food processor to make veggie patties. But I tried baking those cubes this time & I was pleasantly surprised! Here's my Asian spiced baked Tofu, you can go ahead and choose whatever seasonings you like.
Time: 1 hour
Ingredients:
1 pack extra firm Tofu
1/2 cup soy sauce
1 tablespoon honey
1.5 teaspoons crushed red pepper
1 teaspoon granulated garlic
Recipe:
Drain the Tofu well before transferring it to a small hand towel.
Cut it into cubes and place another hand towel over the cubes, press down to drain further. Use a can of vegetables or tomato sauce or something heavy to weigh it down. Leave the can on top of the towel for 10 mins to 30 mins (30 is better if you have the time!). This will help the moisture leave the Tofu.
Preheat oven to 400 F.
While the Tofu is drying, get a medium mixing bowl & add the other ingredients to it. Stir to combine, allowing the honey to distribute.
When the Tofu is dry, add a few cubes to the mixture & toss with your hands to coat every side of each cube. Using your hands helps the Tofu to remain in a cube & not break apart like it would with a fork or spoon.
Place the coated Tofu on a cookie sheet lined with parchment paper so it doesn't stick to the pan.
Repeat for all the remaining cubes, then bake for 25-30 mins.
Finally tried the beer-can chicken! It's a miracle recipe that really makes you want to eat chicken all day. Buh bye dry, boring chicken. This drunken chicken recipe will impress yourself & your guests with juicy, tender chicken using just a few simple ingredients.
Time: 1.5 hours
Ingredients:
1 whole chicken
1 tablespoon garlic powder, onion powder, paprika, & chili powder
salt & pepper to taste
1 whole lemon
1 sprig fresh rosemary
1 can of beer (with only half the beer in it)
2 tablespoons vegetable oil
1 tablespoon olive oil
Recipe:
Remove all giblets from the center of the chicken. Pat it dry with a paper towel so all the water is removed.
Put the chicken in a large 13x9 Pyrex.
Pour the vegetable oil around the chicken, flipping it over so it coats in the oil.
Rub the rosemary around the chicken so that most of it sticks to the skin. Put any remaining rosemary leaves inside the cavity.
Make a spice rub with the spices, rub it all over the chicken. Add the salt & pepper at the same time.
Cut the lemon into slices, put some inside the skin if you can easily peel it away from the meat.
Open the butt of the chicken & place it on top of the beer can. Ensure there's only about 1/2 the beer left in the can!
Add any remaining lemons inside the chicken from the top, then pour the olive oil over it.
Bake on 400 for ~1 hour & 15 minutes or until golden brown.
