A vegan food and lifestyle blog, cookbook, and cooking show! Featuring easy, delicious, and healthy vegan recipes.
I’m warning you right now. You’re going to want to triple this recipe. I could hardly take photos of it because the smell and the look of it was so enticing when it came out of the oven. Luckily it’s an easy-to-make recipe. Aside from the cutting board, you’ll only dirty two dishes to make this one-pan maple teriyaki tofu: a small mixing bowl and a baking sheet (or 2-3 if you triple the recipe like I suggest). This is definitely going to become part of my weekly recipe rotation!
This Instant Pot Whole Cauliflower recipe is sponsored by Instant Pot itself! If you know Sweet Potato Soul, you know how much I love this brand. Instant Pot sent me their new Duo Evo Plus multi-cooker, and I’ve been so impressed with how much time and effort it saves me everyday. And the Instant Pot family has grown to include the Instant Ace Plus Blender and the Instant Vortex Plus Air Fryer Oven. Keep reading for this delicious cauliflower piccata recipe and details on how you can win the Instant Pot Duo Evo Plus!
It’s great to be alive during the time of the Instant Pot. Seriously, it has been one of my closest friends during this first year of motherhood, and I can only imagine this friendship––or some might call it dependency––strengthening as my working mom duties grow. Luckily a week doesn’t go by where I don’t discover a new and exciting dish to make in my Instant Pot. This week I’m all about this whole cauliflower piccata with super flavorful lemon caper gravy. It is easy enough to make for a weeknight dinner, yet delicious and impressive enough to serve for Thanksgiving or Christmas. My type of recipe! A whole cauliflower will pressure cook in the Instant Pot in just 3 minutes. Let it natural steam release for 5 minutes, and that’s all. Perfectly tender cauliflower!
After a long hot summer I’m always so excited for the cooler days of fall because I finally feel inspired to cook and bake again. I’ve put together a list of 16 of my favorite fall vegan recipes that are perfect for every occasion from weeknight dinners to your Thanksgiving celebration. Many of these recipes include a video so you can see the making in progress. Click the image or the name of the recipe below the image to go to the recipe. Desserts near the end 😉 Enjoy!!
Lately I haven’t been experimenting much in the kitchen. I’ve been so busy with Baby J and work, that all of my recipe creation has been for practical everyday recipes and meal prep. That is great, but I really was missing the adventure of trying and perfecting new dishes. When my brother-in-law sent me this recipe for a whole roasted cabbage “turkey”, I was intrigued and ready for a culinary adventure. He had questions about how to veganize the original recipe (which called for dairy butter), and I had questions about whether it would even work. Let’s be real here, a cabbage and a turkey are two very different things. And the original recipe only called for salt and pepper to spice the outermost leaves, did that mean the center would be unseasoned?
So I gave the original recipe a go, then made it my own!
If you haven’t been making your own homemade vegetable broth, now is the time to start! It’s easy, nutritious, practically free (if you’re using food scraps), and better for the environment. Even though we compost, I’m always looking for new exciting ways to utilize my food scraps. Making vegetable broth with food scraps is a classic and always timely way to get the most out of your veggies. In this post and video, I’ll show you how you can easily make a very simple vegetable broth, and a more bold mushroom seaweed broth. Both can be used in any recipe that calls for broth. I even like sipping on the mineral rich mushroom broth like a savory tea.
