Mardi Gras

Ingredients

Sandwich

1/2 head of organic cauliflower broken into florets

1 roll of bread

1 cup Bob’s Red Mill Organic Gluten Free Baking Flour

1 cup of Organic milk of choice (almond, soy, coconut, hemp)

1 tsp Organic Sea Salt

1 tsp Organic Pepper

2-3 tablespoon Organic Cajun Seasoning Blend or Organic Buffalo Sauce (depends on how spicy you like it).

Toppings: Lettuce & Cashew Cream

Organic Shredded Lettuce

1 cup Organic Cashews

1 cup Water

1 tsp Organic Sea Salt

1 tsp Bragg’s Organic Apple Cider Vinegar

1 tsp Organic Lemon Juice

1 tsp Nutritional Yeast

Directions

1. Preheat the oven to 350°F (177°C).

2. Mix flour and milk of choice until smooth. Pour over cauliflower florets make sure they are fully coated. Spray a large sheet pan with oil (**or line with parchment paper). Put into oven for 20 mins until crispy.

3. Combine the dry mix ingredients in a small mixing bowl

4. Cook until the cauliflower is tender and is easily pierced with a fork. While the cauliflower roasts, mix the toppings ingredients together.

5. Soak cashews while cauliflower bakes. put into blender. Add apple cider vinegar, lemon, salt, pepper, and nutritional yeast. Blend until smooth.

6. If the bread is fresh there is no need to toast it, but if it’s getting dry, go ahead and toast it.

7. Take cauliflower out of oven and in a large mixing bowl either sprinkle with cajun spices, or drizzle with buffalo sauce until fully coated.

8. Put shredded lettuce into bread, then topped with spicy cauliflower. 9. Drizzle with cashew cream

10. Boom! Enjoy!

Ingredients

1/2 tsp garlic powder
1/2 tsp cayenne pepper
1 tsp smoked paprika
1 tsp sweet paprika
1 tsp tomato paste
1 tsp liquid smoke
1 tsp tamari
1 can organic chickpeas
1 small organic butternut squash
1 organic red onion
1 organic sweet potato
1 organic yukon gold potato
2 cloves of garlic, pressed
1 Tbsp Organic Maple Syrup
1 tsp Salt
1 tsp black pepper

Directions

1. Preheat oven to 350F.

2. Add all spices in a bowl

3. Drain chickpeas

4. Chop yukon potato, sweet potato, onion, and butternut squash onto a sheet tray. Drizzle with olive oil and roast for 45 mins at 350F.

5. In a food processor combine chickpeas, roasted veggies, tamari, maple, olive oil, liquid smoke, and all spices. Mix together until roughly mixed.

6. Tear off a large piece of tinfoil (I find 12in by 6in works well, but it’s not an exact science. You want the piece to be a couple inches longer than the sausage and wide enough to roll the dough up a couple times over.) Place one piece of the mix on the edge of the foil and use your fingers to stretch it out a bit, leaving about an inch of extra foil on both sides. Roll the sausage up relatively tightly, leaving about a millimeter of extra space. Twist up the ends, leaving a little air on both sides.

7. Bake for 35-45 minutes on a baking sheet. If you want the sausage to be more moist and soft, remove from oven on the early side. I like mine a little chewy, like a dried sausage, so keep them in for closer to the full 45.

8. Serve immediately or store in the refrigerator or freezer in their wrappers.


* Sausages are organic, vegan, gluten free, soy free, and nut free ! Goes great with a tofu scramble and roasted home fries.