Love Note – Buffalo Cauliflower Wraps

*New Harping On food obsession alert*

I’ve introduced this blog to the delights of Tofu Thursdays: now I have another culinary favourite to add to my repertoire. Monday night has become Buffalo Cauliflower Wraps Night (the catchiest name you will ever find).

First and foremost, thanks go initially to my lovely friend Dee who runs a blog called ‘Estrella’ (www.estrellablog.com) and who introduced me to this amazing meal. Dee is a Psychology graduate, currently training to be a life coach. Her writing revolves around personal development, conflict resolution and many other brilliant things. Head to her blog to find out more.

I have long been a proponent of the fajita and the falafel wrap (if you’re in Manchester, get down to ‘Falafil’ opposite Manchester Metropolitan University on Oxford Road, the best falafel wrap for the lowest price you will ever find). These wrap-revolving meals are tasty, quick and easy to make, and ensure that dinner time is as interactive and fun as possible. Buffalo Cauliflower Wraps are an excellent variation and addition to the wrap oeuvre, especially if you are vegan or are thinking of cutting down on the amount of meat you eat. I’ve added chickpeas to add a bit more protein and have developed a vegan ranch dressing using cashew nuts.

Ingredients

Group 1 -Bulk

Cauliflower

Tin of chickpeas

A healthy dose of Buffalo hot sauce (or Peri Peri sauce if you’re desperate)

2tbsp of olive oil (or other oil variation)

1 tsp. of chilli powder

1 tsp. of garlic powder

1 tsp. of paprika

1 tbsp. of golden syrup

2 avocados

Lettuce: I opt for either sweet gem lettuce or romaine lettuce

Wraps

 

Group 2 – Salsa

4/5 salad tomatoes

1/4 tsp. of chilli flakes

1 tsp. of basil

 

Group 3 – Vegan ranch dressing

Bag of cashew nuts from Aldi

Water

1 tbsp. white wine vinegar

1 tsp. garlic powder

1tsp. onion powder

1 tbsp. dry parsley

1tbsp. dry chives

½ tbsp. dry coriander

Optional: 2 tbsp. sesame oil and dash of soy milk

 

Method

 

  1. Preheat oven to 220 degrees Celsius
  2. Place cashew nuts into a Pyrex bowl
  3. Boil kettle, pour over cashew nuts and fill the bowl
  4. Place a plate over the top of the bowl and allow to soak. Apparently the longer you soak the cashews the better, but I always forget and this turns out just fine
  5. In a large bowl, combine hot sauce (enough to cover the cauliflower, add more if necessary), olive oil, chilli powder, garlic powder and paprika
  6. Wash and chop up the cauliflower into sizeable florets. Add to the bowl
  7. Open the chickpeas and stir in with the cauliflower and other ingredients
  8. Pour the mixture into a baking tray
  9. Drizzle the golden syrup over the cauliflower and chickpeas
  10. Put into the oven for twenty minutes (until slightly crisp around the edges)
  11. Cube the avocados and place into a bowl
  12. Roughly chop up the lettuce and put onto a plate
  13. Dice the tomatoes and place into a bowl. Add the chilli flakes and basil to make a cool salsa
  14. Drain the cashew nuts
  15. Put them into a NutriBullet, blender or food processor
  16. Add white wine vinegar, garlic powder, onion powder, parsley, chives, coriander, sesame oil and soy milk. Add water until you get to the maximum line of the cup
  17. Whizz up until creamy. It may appear a bit sludgey but it doesn’t matter
  18. Transfer into a jug and pop into the freezer to help speed up the cooling
  19. Remove the cauliflowers and chickpeas from the oven and transfer them back into the original mixing bowl
  20. Put the wraps onto a plate and warm them up in the microwave for 30 seconds
  21. Move all of your plates and bowls to the dining table area
  22. Remove the vegan ranch dressing from the freezer
  23. Get wrapping

Buffalo Cauliflowers again

Love Note – Tofu Thursdays

It may be a sign that I’m in the thick of my mid-late twenties, but there are few things I like more at the moment than routine and good food. November is being typically dark, cold and rainy; therefore, having a good weekly meal plan, easy yet creative recipes to hand and a hearty, hearty appetite is definitely a good way to be living life right now. The Harping On household’s ‘Tofu Thursdays’ are a case in point: no matter what we have for dinner over the rest of the week, on Thursdays we eat our favourite, delicious tofu meal and it is joyous every single bloody time. Where we might be scrabbling around for ideas on Tuesday or Wednesday, Thursday is a guaranteed good time. Work colleagues and friends have been subject to my tofu ramblings for actual years now, so I think I should commit this culinary tradition to my blog.

I discovered this recipe a couple of years ago whilst bored at work and Googling ‘fun vegan recipes’. It came up on some Buzzfeed list or other and after making it once, it became a beloved regular fixture. It is effectively tofu in a homemade peanut butter satay sauce (please see recipe below) but it always feels like so much more than that. It epitomises the simple joy I have discovered in making meals with fresh ingredients instead of relying purely on pre-made sauces. I am a bit of an undisciplined cook, so I rarely weigh all the ingredients: I choose instead to just chuck in as much or as little as I feel that day. This means that even though this meal is scheduled in every Thursday, it is slightly different every single time. And yet still so, so delicious. Don’t get me wrong, there have been a few disastrous attempts at this dish (including the satay getting burnt, too much Sriracha hot sauce blowing our collective heads off and the use of chia seeds in the satay that absorbed all the moisture and created a dry soddish mess). The kitchen, however, is an excellent place for experimenting and there is plenty of variety to be found within the structural confines of a favourite recipe.

Since becoming a vegetarian in September 2016, I’ve learnt so much about flavours, textures, nutrition and my own ability to cook tasty food. This meal has become my most confident and trusty and I am more than happy to share it with you all. I can’t guarantee that I’ll stop blithering on about it at work/home/the pub but, for me, it’s worth going on about. Happy Tofu Thursdays!

I have made my own tweaks to wherever the original recipe is now and it goes as follows:

Tofu 2.jpg

Ingredients

Group 1

1 tbsp coconut oil

0.5 tbsp oil (olive/red palmfruit/flaxseed etc.)

2 garlic cloves

A biggish hunk of ginger

 

Group 2

Firm/extra firm plain tofu

4 tbsp soy sauce

4 tbsp white wine vinegar

3 tbsp peanut butter

2 tbsp golden syrup

Healthy dousing of Sriracha chilli sauce

1 tbsp nutritional yeast

Pinch of salt and pepper

4 tbsp water

1 cup of cashew nuts

 

Group 3

Rice/bulgar wheat/cous cous

Petit pois

Sweet corn

Spring onions

 

Method

  1. Chop up the garlic and ginger
  2. Drop them into a pan with coconut oil and other oil – don’t turn heat on yet
  3. Chop the tofu into cubes and put them to the side
  4. Mix all the sauce ingredients from Group 2 except the cashew nuts in a food processor or blender (I use a Nutribullet)
  5. Start to heat the garlic, ginger and oils until they simmer
  6. Turn the heat up higher and add the tofu
  7. Cook the tofu, stirring continuously, until it starts to turn golden brown
  8. Pour the satay sauce over the tofu and add the cashew nuts. Keep stirring to ensure that the sauce gets quite thick and sticky, but doesn’t burn at the bottom of the pan (it’s quite a weighty mixture, so burning it is easy to do and utterly soul destroying)
  9. Whilst mixing the sauce, boil up some rice/bulgar wheat/cous cous
  10. Also start boiling some petit pois peas and sweetcorn
  11. When the satay is thick, turn off the heat
  12. Mix together the carbs, peas and sweetcorn
  13. Pour the satay on top
  14. Chop the spring onions into little bits and sprinkle on top
  15. Eat!