This morning, for breakfast we had pudding.
I do not feel badly about feeding my little vegans pudding because it was Avocado pudding!
Normally, my avocado pudding is avocado, maple syrup, and cacao powder.
This morning, I didn't want to use up all of my maple syrup, so I did an avocado/date pudding.
Last night, we had homemade mac-n-cheeze (not my BEST recipe, but still good) and bbq cauliflower.
The mac-n-cheeze was sweet potato, carrot, onion, and nooch based. (spices and stuff added too)
The Cauliflower was a HUGE hit! I winged the recipe because I KNEW all of the ones I found would be way too darn spicy for us.
Cauliflower, flour of choice ( I used gf blend and corn flour), garlic salt, dried onion, hot sauce, water, BBQ sauce
2-Cut into bite sized pieces
For my cauliflower batter, I used 1/2 Cup of maize corn flour, and 1/2 cup of namaste perfect flour blend.
I used one cup of water and a little bit of wing sauce, 1/2 teaspoon of garlic salt and 1/2 teaspoon of dried onion.
I made a huge mess trying to get the batter even and I swear I was running out at the end. I did the best I could and then I put it on a lined baking sheet. The lined baking sheet was not the best idea. I used parchment paper but for some reason it still tried to catch on fire. That's my luck.
450 degrees then take them out and let them cool off so you could handle them
5-Make BBQ mixture using 1/2 cup BBQ sauce and 2 TBSP hot sauce
Bake for another 10 minutes or so and ENJOY!! (With homemade sour cream)
1 cup soaked (4+ hours) cashews
1/2 cup water
1/4 cup lemon juice
1 tbsp nutritional yeast
dash of salt
Rinse cashews with clean water, add everything to high powered blender
Blend and scrape down as needed-takes less than a minute in Vitamix