Oh My! These turned out seriously fantastic. I recommend pairing the tacos with the Avocado Crema because it goes so well with the baked cauliflower.
These really don’t take too long and you can go from prep to oven-ready in 30 minutes’ time. There should be leftovers for the next day or if you don’t want too many corn tortillas, simply toss the cauliflower, crema, refried beans, and vegan cheese with some arugula and fresh tomatoes.
My husband and I own a business, and we had a client based in the U.K. for several years. One of my fondest memories of our time spent there was afternoon tea. I have tried for years to perfect a vegan version and think I finally have a recipe worth sharing.
There is a vast difference between salted vs. unsalted butter and I would highly recommend using Miyoko’s Unsalted Butter. I have used Earth Balance and they are good but there is something special about Miyoko’s variety when making these cookies.
I ordered a special shortbread cookie cutter, available here. However, you can use any cookie cutter or simply roll the dough into a rectangle and cut it into slices after baking. If you do use the cookie cutter, the dough can tend to stick into the crevices. I would advise lightly tapping the cutter on the counter to release the cookie from the cutter.
I also recommend using parchment sheets that are available through Amazon.
There is also a fantastic deal on stand mixers through Walmart, called Beautiful by Drew Barrymore. The motor is almost as powerful as the Kitchen Aid but the Beautiful version is so lighter and much easier to lift in and out of the cupboard. Plus, now priced at $99 it is $200+ less expensive than the Kitchen Aid brand.
My mom always made her famous chutney on Thanksgiving. It is the perfect accompaniment to the savory, salty traditional holiday dishes. I’m talking about you mashed potatoes, green bean casserole, and a huge serving of stuffing.
It is also great for leftovers and offers the perfect amount of sweetness to balance the palate. It is also delicious on pound cake and ice cream for a double dose of sugary delight.
This recipe comes together in a flash. Simply dump everything into a pan, heat, and wait for the cranberries to pop! Ensure all the cranberries have popped before removing the pan from the heat. Let cool for about 45 minutes to an hour and then transfer to a glass bowl and refrigerate for up to 1 week.
ENJOY!
Hi, I'm Roxanne.
Thanks for stopping by and welcome to my site.
My family heritage is Italian and French so needless to say, I love preparing meals for family, friends and anyone with an appetite and the openness to try something new.
Please make yourself at home and enjoy! I look forward to your comments and suggestions, feel free to send me a note through the Contact Page.
XOXO
