Umami Bomb Cauliflower Bites w/ Chili Cheese Turnip or Yam Fries is the Recipe(s) of the Week!

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These cauliflower bites are little umami flavor bombs! Fresh cauliflower florets are tossed in a wonderful mixture of miso, sesame oil, garlic, and other spices, then roasted until crisp around the edges. These make an awesome snack or meal when served with other veggies or your favorite grains.

UMAMI BOMB CAULIFLOWER BITES [VEGAN, GLUTEN-FREE]

THIS RECIPE IS :

INGREDIENTS

  • 1 medium cauliflower
  • 2 tablespoons miso paste
  • 3 tablespoons warm water
  • 1 teaspoon sesame oil
  • 2 teaspoons garlic powder
  • 1 tablespoon tomato pureé
  • 1 tablespoon chili flakes
  • 1 tablespoon soy sauce or tamari
  • 2 tablespoons nutritional yeast
  • 1 tablespoon rice flour

PREPARATION

  1. Start by preheating the oven to 350°F. Take a large bowl and make the batter by adding all the ingredients except for the cauliflower and mix well until combined. Now cut the cauliflower into bite-sized pieces and add them to the bowl. Toss them around until they’re coated with the batter.
  2. Place the cauliflower bites on a parchment paper lined baking sheet and bake them in the oven for about 45 minutes or until the edges are slightly burnt/crisp. Once done remove them from the oven and enjoy as a snack or with rice, in a salad or however else your heart desires.
If you enjoy recipes like this, we highly recommend downloading the Food Monster App, it's available for bothAndroid and iPhone and has free and paid versions. The app is loaded with thousands of allergy-friendly & vegan recipes/cooking tips, has hundreds of search filters and features like bookmarking, meal plans and more! The app shows you how having diet/health/food preferences can be full of delicious abundance rather than restrictions! 

These Chili Cheese Turnip Fries are one of my favorite ‘healthy junk food’ snacks to enjoy with friends – or devour all by myself!

CHILI CHEESE TURNIP OR YAM FRIES [VEGAN]

THIS RECIPE IS :

SERVES

2

INGREDIENTS

Chili Cheese Sauce
  • 1 cup of zucchini, peeled and roughly chopped
  • ¾ cup of red bell pepper, roughly chopped
  • ¾ cup of sunflower seeds
  • 2 ½ tablespoons of nutritional yeast
  • 2 tablespoons of lemon juice
  • 1 heaping tablespoon of tahini
  • 1 teaspoon of date paste (or other sweetener of your choice)
  • ½ teaspoon of Himalayan crystal salt or sea salt
  • ¼ teaspoon of turmeric
  • 1/8 teaspoon of chili powder
Turnip Fries
  • 2 cups of turnip, peeled and cut into fries
  • 1 tablespoon of nutritional yeast
  • 2 teaspoons of lime juice
  • 1 teaspoon of paprika powder
  • 1/8 teaspoon of Himalayan crystal salt or sea salt
  • 1/8 teaspoon of chili powder

PREPARATION

Chili Cheese Sauce
  1. Combine zucchini, red bell pepper, sunflower seeds, nutritional yeast, lemon juice, tahini, date paste, salt, turmeric and chili powder in the blender. Blend until smooth.
Turnip Fries
  1. Cut your turnip into thin fries.
  2. Place the turnip fries into a mixing bowl and add nutritional yeast, lime juice, paprika powder, salt and chili powder. Mix well.
  3. Place on top of dehydrator trays lined with a Teflex sheet. Dehydrate at 115°F for 3 hours or longer.
  4. Top with chili cheese sauce, paprika powder and finely chopped spring onion. Add fresh chili pepper if you like it really hot!

NOTES

This Chili Cheese Sauce will stay fresh for at least 3 days in an airtight container in the refrigerator.
• Don’t like turnip? Replace it with other root vegetables such as carrot, parsnip, celeriac or yam.
Baked Yam Fries With Sriracha Hummus 

If you enjoy recipes like this, we highly recommend downloading the Food Monster App, it's available for bothAndroid and iPhone and has free and paid versions. The app is loaded with thousands of allergy-friendly & vegan recipes/cooking tips, has hundreds of search filters and features like bookmarking, meal plans and more! The app shows you how having diet/health/food preferences can be full of delicious abundance rather than restrictions! 

The only way you could make fries more delicious is if had a nice side of spicy hummus to dip them in – and now you do. These yam fries are crispy on the outside, soft on the inside, and served with a creamy hummus with just the right amount of spice.

BAKED YAM FRIES WITH SRIRACHA HUMMUS [VEGAN, GLUTEN-FREE]

THIS RECIPE IS :

SERVES

4

COOK TIME

55

INGREDIENTS

FOR THE FRIES:

  • 3-4 large yams or sweet potatoes, washed
  • 2 tablespoons olive oil
  • Salt and pepper to taste

FOR THE HUMMUS:

  • 1 1/2 cups cooked chickpeas, rinsed
  • 1 tablespoon tahini
  • 2 cloves garlic, peeled
  • 1 tablespoon lemon juice
  • 2 tablespoons Sriracha
  • 1 teaspoon paprika
  • 1 teaspoon cumin
  • 1/2 teaspoon sea salt

PREPARATION

  1. Preheat the oven to 425°F and line a baking tray with foil.
  2. Chop the potatoes into matchsticks and toss them with olive oil and seasoning in a large bowl and spread them out in an even layer on the tray.
  3. Bake them for 15 minutes.
  4. Remove them from oven, toss them a little bit, and then return them to oven and bake for 15-25 more minutes until crispy.
  5. Remove them from the oven and season them with more salt and pepper.
  6. Combine all the ingredients for hummus in a small food processor or blender and pulse them until they’re smooth.

AUTHOR & RECIPE DETAILS


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Delicious, sometimes healthy, usually crazy, and always unpredictable recipes. Tori Cooper is the writer and baker behind the food blog Gringalicious where she shares her delicious, sometimes healthy, usually crazy, and always unpredictable recipes. She lives with her family in the Patagonia region of the Andes mountains in southern Chile and spends her leisure time dreaming up new ways to make simple ingredients taste awesome.
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Healthy snacks and sweets made easy. Julie Van den Kerchove is a certified raw food chef and writer graduated from the Living Light Culinary Institute. After successfully healing herself from several chronic health conditions with the help of raw food, she founded Julie’s Lifestyle where she now offers raw vegan catering, culinary workshops, and raw vegan eBooks.
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Colorful desserts and dinners inspired by cuisines all over the world. I'm a twenty something yogi from the Netherlands who loves sharing colorful and cruelty free recipes. Eat plants not friends!