Couscous

https://www.google.com/amp/s/allrecipes.com/recipe/232210/couscous-with-olives-and-sun-dried-tomato/amp/

Brandin and I made our first vegan meal, and it was yummy! We substituted almonds for pine nuts because they are cheaper. Let me know what you think!

Banana Breakfast Wrap

• Whole Wheat Tortilla
• Sliced Banana
• Peanut Butter
• Cinnamon
• Rolled Oats
• Honey

How to Roast Vegetables Like a Champ

1. Place foil on a rimmed cookie sheet. You want a rim because you don’t want the veggies’ juices running over the edge of the pan, and you want foil because it makes for easier cleanup. 

2. Roast like vegetables together and keep them the same size. Vegetables cook at different speeds. By roasting like vegetables together — roots with roots, etc. — you’ll be able to ensure that they all cook evenly. And cut them in similar sizes, for the same reason we just said.

3. Oil your veggies. Don’t drown them in oil, but make sure each piece is very lightly coated — you’ll know if that’s what you’re doing if there are pools of oil in the pan. One to two tablespoons of oil (like olive, coconut or canola) per sheet pan of vegetables will usually do the trick. Keep in mind that some vegetables may require more oil, such as porous ones like eggplant or mushrooms. And add some salt, too.

4. Give them space. Never crowd the pan. Roasted vegetables are so good, we understand that you might want to fit as many of them as you possibly can into the oven. Resist the urge. Giving them space means making them tastier because they’ll be able to roast instead of steam. (It’s quality over quantity, friends.)

5. Don’t take them out too early. Roasting vegetables takes times, sometimes upwards of 45 minutes. Don’t rush them. They might be soft enough to eat, but you want to get a golden-brown, caramelized color for the best flavor.

6. Turn up the heat. We’re talking 400-450 degrees Fahrenheit. That’s how you get those perfectly cooked veggies that are soft on the inside and golden on the outside.

7. Add flavor. You really don’t need anything other than oil and salt for delicious roasted veggies, but throwing a few sprigs of fresh herbs or cloves of garlic to the pan as they roast only boosts flavor.

Buffalo Fried Cauliflower

INGREDIENTS

• 2 quarts vegetable or peanut oil
• 1/2 cup cornstarch
• 1/2 cup all-purpose flour
• 1/2 teaspoon baking powder
• Kosher salt
• 1/2 cup cold water
• 1/2 cup vodka
• 1 head cauliflower, cut into 1-inch florets
• 1/3 cup hot sauce, such as Frank's
• 1 medium clove garlic, minced
• 1/4 cup picked celery leaves (optional)

DIRECTIONS

1. 1.
   Preheat oil to 350°F in a large wok, Dutch oven, or deep fryer.
2. 2.
   Combine cornstarch, flour, baking powder, and 2 teaspoons kosher salt in a large bowl and whisk until homogenous. Add water and vodka and whisk until a smooth batter is formed, adding up to 2 tablespoons additional water if batter is too thick. It should have the consistency of thin paint and fall off of the whisk in thin ribbons that instantly disappear as they hit the surface of the batter in the bowl.
3. 3.
   Add cauliflower to batter. Working one at a time, lift one piece and allow excess batter to drip off. Carefully lower into hot oil. Repeat with remaining cauliflower until wok or fryer is full. Do not crowd pan. (You'll be able to fit about half of the cauliflower in each batch). Fry, using a metal spider or slotted spatula to rotate and agitate pieces as they cook until evenly golden brown and crisp all over, about 6 minutes. Transfer to a paper towel-lined plate and season immediately with salt. Keep warm while you fry the remaining cauliflower.
4. 4.
   Combine hot sauce, garlic, and 1 tablespoon oil from fryer in a large bowl and whisk to combine. Toss fried cauliflower with sauce and serve immediately, sprinkled with celery leaves (if using).