Beer-Battered Tofu Sticks with Ranch Dressing

Original Source: Vegan Food Addict

Makes: ?

Ingredients (Tofu Sticks):

• 400g extra firm tofu
• 94g (¾ cup) all-purpose flour
• 180ml (¾ cup) beer
• 60g (1½ cups) panko
• 1½ teaspoons salt
• ¾ teaspoon paprika
• ¼ rounded teaspoon black pepper
• Rapeseed oil for the pan

Ingredients (Ranch Dressing):

• 240ml (1 cup) mayonnaise
• 80ml (⅓ cup) sour cream
• 60ml (¼ cup) unsweetened almond milk
• 1 tablespoon lemon juice
• 1 tablespoon dried chives
• 1 tablespoon dried parsley
• 1 teaspoon dried dill
• 1 teaspoon garlic powder
• 1 teaspoon garlic salt
• 1 teaspoon onion powder
• ½ teaspoon dry mustard

Methods:

1. Drain tofu and wrap in a towel. Press excess water out of tofu by placing a couple of plates on top of it and allowing to sit for 15 minutes.
2. Meanwhile, prepare the ranch dressing by combining all ingredients in a bowl. Mix until thoroughly combined. Set aside.
3. Cut tofu into ¾” wide sticks. Pat dry. In a small mixing bowl, mix together flour and beer until smooth. In a separate bowl, mix together panko, salt, paprika and pepper.
4. Heat 2 tablespoons Rapeseed oil in a large frying pan over medium-high heat. Dip each tofu stick into the wet mixture, then the dry mixture, turning to coat all sides. Carefully place into preheated pan and fry until golden brown on all sides. Add additional oil if needed. Using a slotted spatula, remove the tofu sticks and place on a couple of paper towels to remove excess oil. Repeat until all tofu sticks have been prepared. Serve with ranch dressing.

Cauliflower Pizza Bites

Original Source: DAMY Health

Makes: 24 Bites

Ingredients:

• One head of Cauliflower - Riced in a food processor
• 1 tsp Oregano
• 2 tsp Cilantro
• ¼ tsp Garlic Powder
• 2 tbsp Coconut Oil
• 1 tbsp Tabasco
• 1 Flax Egg (1 Tbsp Ground Flax and 3 Tbsp Warm Water)
• 125g (½ cup) Firm Tofu
• 120g (½ cup) Chickpeas - Cooked and Drained

Methods:

1. Pre-heat your oven to 230°C (450°F) and oil the mini-muffin tin.
2. Make your flax egg – Place ground flax and 3 tbsp of water in a small bowl – set aside to let thicken.
3. In a hot frying pan stir-fry the cauliflower until the cauliflower is slightly translucent (about 6-8 minutes). Place in a bowl and let cool.
4. Place all other ingredients into your food processor and blend until smooth.
5. In a bowl combine both the “cauliflower rice” and blended ingredients. Mix completely.
6. Evenly spoon mixture into your muffin tin molds. Press pizza dough down evenly and firmly (The pressing down firmly is very important to make sure these stick together).
7. Place in your oven and bake for 30-35 minutes.
8. Remove the pizza bites from the oven and let set until cool (This is also very important – let these pizza bites set in their pan for 5 – 10 minutes before removing – If you take them out while they are too hot they will break).

Oreo Stuffed Chocolate Chip Cookies

Original Source: Becky Bakes

Makes: 24 Large Cookies

Ingredients:

• 225g (2 Sticks) softened butter
• 150g (¾ cup) packed light brown sugar
• 200g (1 cup) granulated sugar
• 2 large eggs
• 1 tablespoon pure vanilla
• 440g (3½ cups) flour
• 1 teaspoon salt
• 1 teaspoon baking soda
• 280g (10 oz) bag chocolate chips
• 1 pkg. Oreo cookies

Methods:

1. Preheat oven to 180°C (350°F). Cream butter and sugars together with a mixer until well combined; then beat in eggs and vanilla.
2. In a separate bowl mix the flour, salt and baking soda; then slowly add to wet ingredients along with chocolate chips until just combined.
3. Using a cookie scoop take one scoop of cookie dough and place on top of an Oreo Cookie. Take another scoop of dough and place on bottom of Oreo cookie; then seal edges together by pressing and cupping in hand until Oreo cookie is enclosed with dough.
4. Place onto a parchment and bake cookies 9-13 minutes or until golden brown. Let cool for 5 minutes before transferring to cooling rack.