Cara whips up adorable things like these pretty mini Valentine Doughnuts, cracked Egg Easter Cupcakes! and these Nachos(pictured below). Dont let these Nachos fool you. These are Dessert Nachos. At Fork & Beans, you never have to go without all the goodies you love. Cara provides gluten, dairy and egg free candy, cookies, holiday treats, savories and what not. Also, read her story and look up her Glutenfree and vegan baking and Guide to going Glutenfree.
You can find Cara on Facebook and Pinterest.
Thank you for the lovely guest post Cara. I definitely need these crispy caulis in my life. I heart Cauliflower.
Over to Cara. :)
You don't need me to tell you about Richa's natural talent to not only create some of the most beautiful vegan recipes on the internet but also how she is one of the kindest souls walking on this planet. But I'm going to anyway. I'm a huge Richa fan and I find myself constantly inspired by her. So because of that I wanted to create for her one my most tasty dinner recipes to date.
I might create recipes that are gluten, egg, and dairy-free but I by no means claim to always be healthy with the way I choose to make said recipes. Sometimes, for one who is limited in what they can eat, it's kind of nice to be able to eat those foods similar to what you once remembered it tasting like. Good ol' fried Chinese food is no exception. Sometimes a girl has gotta splurge...
Nothing is better for the body, mind, and soul than a fried vegetable. At least that is the truth according to me. And let me tell you, this is one fried dinner that will not disappoint (it's ridiculously good!) Here's to feeling better, friend!
Crispy Orange Cauliflower Recipe
Gluten, egg, and dairy-free
Adapted by E-how
- 1 small head of cauliflower, cut into small florets (I used a pre-package of cauliflower bought from Trader Joe's)
For Flour Mixture:
- 1 Tb flaxseed meal + 2 Tb water, allow to sit until thickens
- 1/3 c. water
- 1/3 c. corn starch
- 1/4 c. Cara's gluten-free flour blend
- 1 tsp oil
- Blend all ingredients together until a nice batter is formed (shouldn't be too thick: think waffle batter consistency).
- While you are doing this, heat up a skillet with 1/2 c. oil on medium/high heat. Make sure it has been properly heated.
- Dip each small floret into the batter and make sure each piece is entirely covered.
- Fry in oil until completely browned.
- Allow to drain on a paper towel-lined plate.
For Orange Sauce:
- 2 Tb oil
- 3-4 garlic cloves, peeled and zested
- 6 green onions, thinly sliced
- zest of 1 orange + juice of orange
- 2 Tb soy sauce (gluten-free)
- 2 Tb rice wine vinegar
- In a clean skillet, heat oil and garlic for 1 minute.
- Add green onions, zest and juice. Cook another 1 minute.
- Add soy sauce and vinegar and bring to a boil. Toss in crispy cauliflower into the skillet and coat thoroughly. Keep on the pan briefly.
- Place ontop of rice.
- 1/4 c. orange juice
- 1 tsp corn starch
- 1 tsp brown sugar
- In that same skillet, throw in the remainder ingredients and bring to a boil for just 1 minute, stirring constantly.
- Drizzle over orange cauliflower and rice.
- Garnish with green scallions, orange zest, and sesame seeds.