CRISPY BBQ TOFU WRAPS

INGREDIENTS:

(will make 3-4 wraps)

• 1/2 block of extra firm pressed tofu
• 1/2 cup non-dairy milk
• 1 tbsp apple cider vinegar
• 1 tbsp dijon mustard
• 1/2 cup + 2 tbsp flour
• 2 cups cornflakes
• 1 tsp poultry seasoning
• A few tbsp of oil for frying
• Tortilla wraps
• BBQ Sauce
• Wrap fillings: lettuce, onions, carrots

DIRECTIONS:

1. In a frying pan on medium heat add a few tbsp of oil (I used coconut oil)
2. In bowl #1 whisk together your 1/2 cup non-dairy milk, 1 tbsp apple cider vinegar, 1 tbsp dijon mustard, 1 tsp poultry seasoning and 2 tbsp flour
3. In bowl #2 add your 1/2 cup flour
4. In bowl #3 add your corn flakes and with your hand crush up the cereal to a finer crumb
5. Slice up your tofu into “fingers” and dip first in the wet mixture (bowl #1), then dry (bowl #2), then wet again (bowl #1), then corn flakes (bowl #3)
6. Place your breaded tofu into the oil and fry until crispy and golden.
7. Toss your fried tofu pieces in your BBQ sauce and assemble your wraps

http://www.specofgold.com/crispy-bbq-tofu-wraps/

EASIEST VEGAN TERIYAKI TOFU

Ingredients

• 1 block extra firm tofu extra firm
• 1/2 tablespoon vegetable oil
• 1 teaspoon brown rice syrup
• 1 teaspoon soy sauce
• 1/8 teaspoon salt

Instructions

1. Slice the block of tofu length-wise into approximately 1/4" thick pieces.
2. Heat the vegetable oil on medium to high heat in a frying pan. While the oil is heating up, sprinkle some salt on the tofu and rub it (gently) on each surface before placing it into the frying pan. The salt helps the tofu to brown.
3. Pan fry the tofu at medium to high heat until it browns on both sides. Meanwhile, combine soy sauce and rice syrup to make the teriyaki sauce.
4. When the tofu is done, turn down to low heat (or even turn off the heat if your pan is very hot) and pour in the sauce.
5. Flip and move your tofu around to make sure that the sauce coats all the tofu.
6. Let the liquid reduce and as it reduces, the liquid will turn into a sticky sauce that adheres to the tofu. That's when you know it's done!

https://www.thelazybroccoli.com/easiest-vegan-teriyaki-tofu/

ICE CREAM SUNDAE BROWNIE CUPS

INGREDIENTS

• 1 cup (180g) pitted medjool dates
• 1/2 cup (120g) nondairy milk
• 1/2 cup (130g) almond butter ((or any nut/seed butter))
• 1/2 cup (45g) cacao powder ((or cocoa powder))
• 1/2 tsp baking soda
• 1 tsp vanilla extract
• 1/4 tsp salt
• So Delicious Dairy Free ice cream in your favorite flavor!

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INSTRUCTIONS

1. Preheat the oven to 350F.
2. Combine the pitted medjool dates, nondairy milk, and almond butter in a blender. Blend until no date chunks remain.
3. Add the cacao powder, baking soda, vanilla, and salt. Blend until combined.
4. Grease your muffin pan with coconut oil or use muffin liners. Divide the batter into 6 muffins, filling about 3/4 of the way.
5. Use the back of a spoon (or your fingers!) to make a depression in the center of each.
6. Bake for 20-25 minutes at 350F.
7. Cool for at least 10 minutes before removing from the pan. If they won’t come out easily, gently slide a dull knife around the outside and they should pop out.
8. Top with whatever ice cream and toppings you love. Enjoy!
9. Keep leftover brownies in the fridge in an airtight container for up to a week.

https://www.feastingonfruit.com/ice-cream-sundae-brownie-cups/

Salted Caramel Chocolate Cupcakes

Ingredients

For the cupcakes

• 130 g (1 cup / 4.6oz) plain (AP) flour
• 1/2 cup (40g / 1.4oz) cocoa
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup (113g / 1 stick) unsalted butter, melted
• 1/2 cup (100g / 3.5oz) caster sugar
• 1/2 cup (100g / 3.5oz) dark brown sugar, packed
• 2 large eggs, room temp
• 2 teaspoons vanilla extract
• 3/4 cup (180ml) buttermilk

For the salted caramel

• 250 g (8.8oz) store-bought chewy caramels
• ½ cup thickened (heavy) cream

For the salted caramel buttercream

• 200 g (7oz) unsalted butter, softened
• 50 g (1.8oz) dark brown sugar
• 1/2 cup (125ml) salted caramel
• 2 1/2 cups icing (powdered / confectioners) sugar
• 1 teaspoon vanilla extract
• 1/2 teaspoon finely ground salt

Instructions

1. Preheat your oven to 180C / 350F (160C fan) and line your muffin tins with paper cases
2. In a bowl, sift together the flour, cocoa, baking soda, baking powder and salt. Mix well to combine.
3. In a separate bowl or the bowl of a stand mixer, beat together the melted butter and both sugars until smooth. Add the eggs one at a time, scraping down the sides of the bowl each time and beating well after each. Add the vanilla and beat to combine.
4. Add 1/3 of the flour mixture to the butter and sugar mixture. Stir through gently until just combined. Now add half of the buttermilk, Mix gently again. Continue like this until all the flour and buttermilk is combined… just. It is important not to overmix or be too heavy handed otherwise your cupcakes will turn out dense and tough.
5. Fill the cupcake cases only to about half full. Bake in the oven for around 18-20 minutes, turning the pan around in the oven half way through to make sure they bake evenly. When a skewer inserted comes out with just a crumb or two, they are done.
6. Cool in the tin for 5 minutes before turning out onto a cooling rack

https://www.sugarsaltmagic.com/salted-caramel-chocolate-cupcakes/

SALTED CARAMEL BROWNIE BITES

Ingredients

• 1 - 9x13 box brownie mix
• 35 Rolos
• 12 ounces chocolate melting wafers
• sea salt
• Sweet and salty collide in these easy Salted Caramel Brownie Bites. The hidden candy center is a fun treat to find.

Instructions

1. Make the brownie mix according to the directions on the back of the box. Bake at 350 degrees for about 28 minutes or however long the box calls for. Do not over bake. A toothpick should come out slightly gooey. Cool completely.
2. Cut the brownies into 35 small squares. Place a Rolo on each square. Wrap the brownie around the Rolo and form into a ball. Place on a wax paper covered baking sheet. Refrigerate the bites for about an hour or more.
3. Place the chocolate in a microwave-safe bowl and melt according to the package directions. Dip the brownie bites in the melted chocolate using a fork, place on wax paper, and sprinkle with sea salt. Makes 35 brownie bites. Store in a sealed container.

https://insidebrucrewlife.com/be-our-guest-for-dinner-and-dessert/

PEANUT BUTTER CHOCOLATE PINWHEELS

Ingredients

For the chocolate layer

2 cup (230g) oat flour – plain rolled oats blended into a flour in the food processor. Use gluten-free oats if necessary.
1 cup (116g) cocoa
1/2 cup (8 tbsp) maple syrup or liquid sweetener of choice
5 tbsp melted coconut oil
3/4 tsp salt

For the peanut butter layer

2/3 cup smooth peanut butter
2 tbsp maple syrup or liquid sweetener of choice
1/4 tsp vanilla extract (optional)
Pinch of salt (optional)

Method

To make the chocolate layer – In a large bowl, mix together the oat flour, cocoa and salt, then mix in the maple syrup, vanilla and melted coconut oil. You should end up with a dough consistency. Roll out between 2 pieces of parchment paper to about 1cm thickness. 
To make the peanut butter layer – Mix the peanut butter, peanut butter, vanilla and salt in a bowl, then spread onto the chocolate layer.
Roll up carefully and tightly. Wrap in plastic wrap and chill for 2 hours before slicing.
Enjoy!
Store in the fridge in an air-tight container.

https://nadiashealthykitchen.com/peanut-butter-chocolate-pinwheels/

PANCAKES WITH CREAMY GARLIC CHICKEN AND MUSHROOMS

Ingredients

Pancakes:

• 100 g plain flour
• 2 eggs
• 300 ml milk
• oil for frying

Filling:

• 1 tsp vegetable oil
• 25 g butter
• 1 onion sliced
• 1 -2 cloves of garlic crushed
• 200 g mushrooms sliced
• 225 g cooked chicken cut into bitesize chunks
• 2 tbsp dry white wine or chicken stock
• 150 g light cream cheese
• salt and freshly ground black pepper to taste

Method

1. Make the pancakes and keep warm (How to Make Pancakes step by step).
2. To make the filling, heat the oil and butter together in a frying pan and gently cook the onion until softened. Stir in the garlic.
3. Add the mushrooms and cook for 5-10 minutes until softened. Add the chicken.
4. Stir in the wine or stock and allow to bubble for a few moments, then stir in the cream cheese.
5. Heat gently, stirring until piping hot. Season to taste with salt and pepper. Stir in the parsley.
6. Divide the chicken mixture between the pancakes and fold up into triangles or parcels. Serve immediately sprinkled with a little extra parsley.

https://www.recipesmadeeasy.co.uk/pancakes-creamy-garlic-chicken-mushrooms/