I received Influenster’s VoxBox for Frank’s Red Hot Seasoning and Fiesta Bean Dip complimentary for review purposes. I know right away that I wanted to make recipes that would serve a crowd. I am so excited to finally be posting my buffalo cauliflower wings, with a twist using the Frank’s Red Hot Seasoning. The Fiesta Bean Dip goes perfectly alongside this and can be easily made into tacos! Of course, drizzle over top with my ranch dressing and you can surely please a crowd!
Let me know how you like these recipes.
Now set forth and be Savvy!
- 1 package medium-firm tofu, drained (454 g)
- 1 can red kidney beans (about 2 cups)
- ½ tsp salt
- Juice of 1 lime
- 1 tbsp nutritional yeast
- 1 package Frank’s Red Hot Fiesta Bean Dip
- Drain the extra firm tofu and crumble into a food processor
- Add the kidney beans , salt, lime juice nutritional yeast and Fran’s Red Hot Fiesta Dip seasoning to the food processor with the tofu
- Blend in the food processor until smooth.
- Transfer the mixture to a baking dish and bake at 350 degrees for 20 minutes.
- Let cool before serving tortilla chips and veggies
~makes 4 portions
- 1 head of cauliflower, cut into bit sized pieces
- ½ cup flour
- ¼ cup potato starch
- 1 tsp parsley
- 1 tsp granulated garlic
- 1 tsp Frank’s Red Hot Seasoning
- ¾ cup of water
- 1 tbsp oil
- In a large bowl, mix flour, potato starch and spices together
- Add in the water and oil and mix until well combined
- Throw in your cauliflower pieces into the batter and mix until well coated
- Lay out a piece of parchment paper on a baking sheet and lay out the coated cauliflower
- We will be baking the wings this twice.
- For the first bake, bake at 400 degrees for 20 minutes, flipping halfway through
- For the second bake, remove the cauliflower from the tray and dump back into the remaining batter
- Stir to coat and bake again at 400 degrees for 15 minutes
~makes about 1 cup of dressing
- 1/3 cup raw hemp heart seeds (you can also use pumpkin seeds as a substitute)
- 2/3 cup boiled water (still hot!)
- 1 teaspoon garlic powder
- ½ teaspoon dried ground mustard
- ¼ teaspoon salt
- 1 teaspoons onion powder
- 2 tablespoon apple cider vinegar
- 2 tbsp water
- 2 tbsp non-dairy milk
- 2 tbsp grape seed/avocado oil
- 2 tsp dried parsley
- 2 teaspoon dried dill
- 1 teaspoon dried chives
- 1 tsp nutritional yeast
- ¼ tsp celery seed
- ¼ tsp black pepper
- ¼ cup mayo
- To make the dressing, mix all of the ingredients in a blender on high for 30 seconds
- Serve alongside the cauliflower wings
- Can be stored for up to a week
I was so excited to have received the Bertolli Influenster VoxBox because 1. I love free stuff and 2. I love it even more when it’s food. I knew exactly what I wanted to do with the sauce as soon as I got it in my hands.
I had made the Avant Garde Vegan meatball recipe and had it all frozen, waiting to be used for a special occasion. This was that special occasion.
Like with all premade foods, I always like to add my own flare by adding extra ingredients to it. For this sauce, I had started with some sautéed cherry tomatoes, king oyster mushroom and of course spinach (for all of the extra leafy green goodness).
The sauce: I was so amazed by the flavour of this jarred sauce. I had chosen the Olive Oil and Garlic sauce and wow did it have a lot of flavour. I am usually skeptical when it comes to pre-made garlic sauces because I usually find the garlic flavour underwhelming. The garlic here was subtle, but you definitely knew it was there. The olive oil also added lots of depth and umami to the sauce.
The meatballs: It was easier to make than I had expected, though you do need a good couple of hours free before you embark on this task. It is well worth it though because it can easily serve 8 people so you will have plenty in the freezer for future use. The meat balls are very meaty in texture, almost like pork meat balls, and the flavour is just like any Italian meat ball you would typically imagine.
Overall I would highly recommend both the sauce and the Avant Garde recipe. They go perfectly well together and feels like an authentic Italian meal (at least to me anyway). I’m so happy I have left overs during the week because it is true comfort food without being too heavy!
Comment below on if you tried the Avant Garde recipe as well as the sauce and let me know your thoughts!
Now set forth and be Savvy!
This recipe serves about 4 portions
- 1 tbsp oil
- 1 pint cherry tomatoes, sliced
- 1 package king oyster mushrooms, sliced (about 6 large mushrooms)
- 1 handful of baby spinach
- 1 jar of Bertolli Olive Oil and Garlic pasta sauce
- About ¼ of the Avant Garde Vegan Meatball recipes
- Heat the oil in a pot over medium to high heat.
- Add the cherry tomatoes and let them fry for about a minute.
- Add the sliced king oyster mushrooms, stir it with the mushrooms so that they touch the pan (instead of just sitting on top of the mushrooms), and let fry for about a minute.
- Reduce the heat to medium and add the tomato sauce, spinach and meatballs.
- Cover and let simmer for about 8 minutes on medium low.
- Serve over your favourite pasta!
*I received the Bertolli VoxBox from Influenster complimentary for review. All thoughts and comments expressed my own.
Even though spring is right around the corner, I love a big bowl of soup any time of year. This spicy cabbage soup is super easy, favourful and filling! Feel free to change up the ingredients based on what you have on hand. Adding kimchi and rice cakes would also be delicious!
It is important to include the gochujang paste and the cabbage as this make the base of the soup.
This soup can be kept in the fridge for up to a week, and frozen for 3 months.
Check out my video below which features this recipe!
Now set forth and be savvy!
Makes 6 – 8 portions
- 1 tbsp avocado oil (or any light tasting oil you have)
- 1 onion, chopped
- 1 clove of garlic, minced
- 1 pkg shiitake mushrooms (117G), sliced
- 1/2 large green cabbage, sliced into bit sized pieces
- 2 carrots, diced
- 1 large zucchini, diced
- 1 broccoli head, diced with the stem as well
- ¼ cup gochujang
- 1 pkg smoked tofu (117G), diced
- 5 cups water
- 1 tbsp tamari (or soy sauce)
- Set a large pot on the stove on medium-high heat.
- When the pot is hot, sautee the onion and garlic in the avocado oil for a minute until fragrant.
- Add the mushrooms and continue to sautee for another minute.
- Add the cabbage, carrots, zucchini and stem of the broccoli and continue to sautee again for 2 minutes. If you notice the veggies getting stuck to the bottom of the pot, add a splash of water.
- Add the broccoli florets to the pot along with the gochujang. Coat all of the veggies in the paste.
- Add the smoked tofu, water and tamari.
- Cover the pot and bring up to a boil. Once the pot is boiling, turn the heat down to medium low and let simmer for 20 minutes.
I love a good fried rice because it’s so versatile, full of nutrients and super easy to make. My Thai Basil Fried Rice with Pineapple uses ingredients that I usually have on hand or in the freezer. In this version, I used regular Italian basil because that’s all I had on hand, but you can use any type of basil and it will be just as delicious.
Feel free to switch out some of the veggies so you can use up what you have in the fridge. Comment below on your favourite variation.
Now set for and be savvy!
Makes 4 full meal portions
- 2 tbsp tamari (you can use soy sauce or liquid aminos, your choice)
- 1 tbsp vegan oyster sauce (also known as mushroom sauce)
- 1 tbsp rice wine vinegar (substitute white wine vinegar or apple cider vinegar)
- Juice of 1 lime
Fried Rice Ingredients
- 2 cups cooked jasmine rice, preferably left over and cooled (1 cup from dried)
- ½ cup cashews, roughly chopped
- ½ extra brick of firm tofu, drained and crumbled by hand (I used half of a 350g package)
- ½ tsp turmeric
- ¼ black salt/kala namak (optional)
- 1 tbsp oil
- 1 small red onion, diced
- 1 clove of garlic, minced
- 3-5 Thai green chilies (optional)
- 4 pieces of king oyster mushroom, sliced (or use brown mushrooms if you can’t find king oyster mushrooms)
- 1 large carrot, diced
- 2 celery stalks, diced
- 1 handful of baby spinach or chopped kale, about 1 cup packed (whatever you have on hand works)
- 1 cup diced pineapple, drained
- ½ cup packed basil (I used regular basil from my plant), roughly chopped
- 1 spring onion, sliced
- Mix all of the sauce ingredients in a bowl and set aside.
- Cook your rice ahead of time, even the night before and leave it in the fridge until you’re ready to make this dish.
*Savvy Tip* fried rice is always best with cold, left over rice. So the next time you have left over rice, save it in the freezer in a container until you’re ready to make some fried rice!
- In a bowl, add the tofu and turmeric and kala namak (optional). Mix until the tofu is coated in the mixture (you will know when it’s all bright and yellow). Set aside.
- Heat a wok or a deep frying pan over medium heat. Add the roughly chopped cashews to the dry pan let roast for 2 minutes, tossing constantly so that the nuts are evenly roasted. Keep an eye on it so you don’t burn it! Once the cashews are all toasted to your liking (color and scent, you can even try a piece to see if you like it), remove it from the pan and set aside in a bowl to cool.
- Place the wok/pan back on the burner and add the oil over medium to high heat (no need to clean the pan). Cook onions, garlic and chilies until fragrant and slightly transparent, about 2 minutes. Add sliced king oyster mushrooms and arrange them so they’re evenly spread out to maximize surface area for caramelization. Leave the mushrooms to cook undisturbed over medium heat for about 1 minute; after a minute, flip them so they get color on the other side. Cook for about 30 minutes. Add the carrots and celery to the pan and sauté for about 5 minutes until the carrots and celery are fragrant, have nice brown marks and are tender when you press down with a spoon. If you notice during the 5 minutes that the pan is getting dry, just add a splash of water to prevent sticking.
- Add the tofu mixture and stir till the tofu mixture and the spinach/kale and mix through, cook for about 2 minutes.
- Turn the heat down to medium low. Add the rice, sautéing it with the veggie mixture until coated and mixed. Cook for 5 minutes until the rice is heated through.
- At this point, turn off the head, add the pineapple, basil, green onion and sauce mixture and mix through. Enjoy!
Check out below on how I prep these bento boxes for plane rides!