Blog Archives

Ingredients

• p cinnamon
• 1 Tbsp butter
• 1 Tbsp oats
• 1 cup almond milk
• 1 cup corn meal or flour of choice
• 1/2 - 1 cup buffalo sauce (I used Wing Time)
• 1 head cauliflower, cut up into bite sized pieces
• 2 tsp. garlic powder
• 1/4 tsp. salt
• 1/8 cup + 2 Tbsp. almond or other dairy-free milk (for ranch dip)
• 1 Tbsp. nutritional yeast (for ranch dip)
• 1 - 2 tsp. apple cider vinegar, to taste (for ranch dip)
• 2 Tbsp. fresh lemon juice (for ranch dip)
• 1 garlic clove, peeled (for ranch dip)
• 1/4 tsp. kosher salt (for ranch dip)
• 1 pound baby bok choy
• 1 1/2 tablespoons soy sauce
• 1 tablespoon Chinese rice wine or dry sherry
• 1/2 teaspoon sugar
• 1 tablespoon peanut or vegetable oil
• 1 garlic clove, minced
• 1 1-inch piece fresh ginger, peeled and minced
• 2 teaspoons sesame oil
• ¼ cup pine nuts (or slivered almonds or sunflower seeds)
• 2 pounds yellow squash
• Salt
• ½ to 1 cup quality feta cheese, crumbled