It is a surprisingly dreary looking day outside… but since it’s Florida in the summer, and it’s almost 90° outside, I’ll just pretend I’m walking through a water park. Yesterday we probably could have used a little rain to cool off as my family and I walked around Orlando.
My cousin is visiting all the way from Berlin, Germany and has never experienced downtown Orlando. She’d been to the theme parks plenty but yesterday she and my mom came over to not only to celebrate both their birthdays, but to experience a little of downtown, check out our home and enjoy some of my homemade vegan food (recipe below).
We started the afternoon with a lunch of cauliflower nuggets for an appetizer, followed by black bean and sweet potato tacos. I may have added a few nuggets to my tacos…
After our delicious meal we were off on a journey through the city. We made it about a half mile before the heat caught up to us and we stopped into a favorite bar that looks out over Lake Eola. After cooling down and sipping our wines, we wandered through the farmers market and a few shops before heading back for coffee and cakes (it’s the German thing to do).
We chatted for a long while and finally said bis dann or “see you later”. I so enjoyed their company and was even more thrilled that my cousin could finally try some of the foods I’m constantly blogging and tweeting about!
Lots of people have asked for my cauliflower “wing” or nugget recipe, and while I do have a lot of variations on it, here’s a pretty basic one for you all to enjoy.
- 1 head raw cauliflower; chopped
- 1/3c garbanzo/fava flour
- 2T nutritional yeast
- 1/2t salt
- 1/4t pepper
- 1/2t garlic powder
- 1/2t onion powder
- 1/2c water
Preheat the oven to 400°F. In a mixing bowl, sift together all of your dry ingredients. Slowly pour in the water and mix together until have have a batter about the consistency of pancake batter. Pour your chopped cauliflower into the bowl and be sure to coat all of the cauliflower with the batter. Spread the battered cauliflower across a parchment paper-lined baking pan and place in the over for 45 minutes. When the timer goes off, your nuggets are done and ready for the dunking.
We dipped our veggie nuggets in a homemade vegan ranch and spiced them up with a little of Frank’s Red Hot Sauce but dip away in whatever you enjoy! Have a great week!