Tag Archives: G Free

Faux Buffalo Wings

19 Mar

Vegan Buffalo Wings Title Picture.jpg

I have a serious infatuation with Buffalo Wing… The hotter the better, and keep them and the beer coming… Sooooo along come Lents again… I’m not having any meat or dairy… So really Pizza and Buffalo Wings are on my mind all day everyday. As you’re reading this, I’m somewhere daydreaming about what pizza I’m eating on Easter 🙂 I’m not into the Soy/Faux Cheese thing so I’m not going to worry about pizza, but I did find via interest and blog reading that cauliflower is a good buffalo wing alternative. Many of them used greek yogurt or almond milk… Again I’m not into the replacement dairy thing, I’d rather just not have it. So I made them yesterday, and then again today… I’m obsessed, and my meat loving husband is actually requesting them now 🙂 Win, Win… So my loyal followers… Here you go!

INGREDIENTS

  • 1 Head of Cauliflower
  • 1/4 Cup Extra Virgin Olive Oil
  • 1 TBSP Kosher Salt
  • 1 TBSP Coarsely Ground Black Pepper
  • 5 Cloves of Coarsely Chopped Garlic
  • 1/2 Cup Flour ( You can use a Gluten Free Flour)
  • 3/4 Cup Frank’s Red Hot Sauce

DIRECTIONS

Pre heat your oven to 450 degrees. Cut your Cauliflower into florets and put into a mixing bowl. Add the Extra Virgin Olive Oil, Kosher Salt, Coarsely Ground Black Pepper and Coarsely Chopped Garlic (DO NOT USE Minced Garlic in a Jar, it’s gross). Mix until all pieces are covered, then add in the flour and mix well.

Step One Buffalo Wings.jpg

Then lay them onto a baking pan. I suggest everyone gets a Silpat Mat for all their cooking and baking needs, it makes clean up easy and you don’t need to use any chemical based products to prevent sticking. Bake for 20-25 Minutes. I like to flip them half way through cooking.

Step 2 Buffalo Wings.jpg

Remove from the oven and add your Frank’s Red Hot Sauce, or other Hot Sauce (if you don’t like the best :)). Put back into the oven for 5 Minutes. Then, serve.

Step 3 Buffalo Wings.jpg

I’m personally not a wing dunker, so giving up dairy, I didn’t need a replacement Blue Cheese or Ranch Dressing. But I know that there are many Vegan options for dressings, I just can’t recommend one since I don’t like the dairy or dairy free options. If you are a meat eater and would like to try my original post for Buffalo Wings here is the recipe to try…

Baked Buffalo Wings Recipe

If there are any other Vegan recipes you’d like me to try, send me an email mrstrainingblog@gmail.com

Until then… Keep Training my friends,

GMW

Happy St. Potato Cakes

16 Mar

Potato Pancakes

Hi Everyone! I’m sorry I’m so behind on posting right now… I’m replying to your emails as fast as I can… My lent this year is all animal by products… So vegan eating. I’m not big on the replacement options for meat or dairy products. Let me know if you have some suggestions, I’d love to try them! Click on the link below for my post last year with yummy Colcannon Potato Cakes 🙂

Colcannon Potato Cakes.

Happy St. Patrick’s Day

XO- G

Mushroom & Pesto Spaghetti Squash

4 Nov

Happy Monday Readers! I could eat Pasta everyday, but then, well… I’d look like I eat pasta everyday. Spaghetti Squash is what they serve in Carb Rehab. You can cook it and eat with EVOO & Parmesan or with Meatballs & Marinara. It’s truly amazing and takes on the flavor of whatever it is topped with. You can also cook a few ahead of time and refrigerate them to make dinner time quick and easy. I hope you love my Fall Favorite as much as I do!

MUSHROOM & PESTO SPAGHETTI SQUASH

INGREDIENTS

  • 1 Spaghetti Squash
  • 1 TBSP Extra Virgin Olive Oil
  • Kosher Salt & Pepper
  • 4 Cloves Minced Garlic
  • 1/2 Cup Alfredo OR Mashed Avocado
  • 1 Cup Basil Pesto
  • 8 Oz Sliced Crimini Mushrooms
  • 1/4 Cup Low Fat Mozzarella (Optional)
  • Fresh Cut Basil

DIRECTIONS

Pre-heat your oven to 375 degrees.  Using a baking sheet either lay down aluminum foil or your Silpat, mine is from Martha Stewart for $24.99. (You can really find these anywhere that baking/kitchen gadgets are sold, they are awesome and every kitchen should have one.)

Cut your Spaghetti Squash horizontally in half. Using a large spoon scoop out all the seeds and stringy flesh. Drizzle with Extra Virgin Olive Oil OR spray with your Misto. Sprinkle Salt & Pepper all over, then turn them over so the inside is faced down. Cook for 35-40 Minutes.

Step 1.jpg

Turn them  “Spaghetti Side” up and let them cool for 5 Minutes. While it’s cooling turn your oven to BROIL.

Step 2.jpg

Using a fork, flake up all the Spaghetti.

Step 3.jpg

In a Medium sized skillet, over Medium High heat add 1 TBSP of EVOO, Minced Garlic and your Sliced Mushrooms. I prefer to slice by hand so that I can make sure they’re thin and cook quickly. Sauté for 4-5 Minutes.

Step 4.jpg

Then add your Pesto Sauce. You can add Alfredo Sauce or Avocado to make creamy. Cook for 3 Minutes.

Step 5.jpg

Divide the Mushroom/Pesto Mix on the 2 Squash halves.

Step 6.jpg

You can  top with Mozzarella or not, either way is delicious. Place in the Broiler for 4-5 Minutes.

Step 6.jpg

Top with your Fresh Basil. You can either cut in half…

Step 7.jpg

…or scoop out to plate either way is great.

FINALE.jpg

This spaghetti squash can be topped with anything that you would put on regular spaghetti. Red sauce, meatballs, sausage, other vegetables… Anything you want, without the carb guilt 🙂

Happy Meatless Monday!

-Mrs. Training

Meatless & Tasty Lettuce Wraps

28 Feb

Meatless Fridays continue with lettuce wraps! If you haven’t seen the last 2 weeks recipes click on these links for the Mushroom Risotto Feast and Thai Yellow Vegetable Curry. YUM & YUM! Ever since my first trip to P.F. Chang’s (a million years ago) I’ve been lettuce wrap obsessed. They are famous for their Chicken Lettuce Wraps and customized dipping sauces (Also, right now, still have deals for Chinese New Year). Since giving up breads, pastas, flour, etc for Lent (NEVER again) I’ve had to get really creative with my dinners. I’m trying to balance the Wedding Diet with my love for food and flavor. Lettuce wraps have no breads and these ones will have no meat. These can be made as an appetizer or entrée. Mushrooms naturally have the most “meat-like texture” for a vegetable, so they are a great alternative. The mushroom mixture saves great so make extra and use as an easy grab-and-go lunch for a couple of days.

INGREDIENTS

  • Rice Noodles (I made the entire 6 Oz. Bag, you don’t need half of that if just making wraps)
  • 2 TBSP Sesame Seed Oil
  • 1/2 Cup Diced Yellow Onion
  • 4 Cloves Minced Garlic
  • 2 TBSP Rice Vinegar
  • 8 Oz Portobello Mushrooms
  • 16 Oz White Mushrooms
  • 1 tsp Cracked Pepper
  • 1 tsp Kosher Salt
  • 1/3 Cup Finely Chopped Ginger
  • 8 Oz Can Bamboo Shoots Chopped Coarsely
  • 5 Oz Water Chestnuts Chopped Coarsely
  • 1 Cup Chopped Green Onions (Plus more for Garnishing if you like)
  • Lettuce of your choice
  • Toasted Sesame Seeds (Garnish if you like)

The rice noodles are cheap and easy to cook with. This 6 ounce bag cost $0.99… DEAL! Even better that they’re so easy to make. They will take on a flavor you addd. For the G-Frees out there’s, use these noodles as a pasta substitute as well! 🙂

Any Rice Noodles will do (I went for the cheapest I could find). In a bowl filled with water add your Noodles and let sit for 20 Minutes.

Rice Noodles Steps 1-2

Drain Noodles. In a Medium Pot, add Noodles to boiling water. Boil Noodles for 15 Minutes. Drain and set aside.

Rice Noodles Steps 3-4

In a Medium sized pot, over Medium heat add Sesame Oil, Onion and Garlic.

Onion and Garlic

Stir until Onion is translucent, about 7 Minutes.

Sautéed Onion

Add Portobello and White Mushrooms. Mix well and add Rice Vinegar, Cracked Pepper and Kosher Salt. Stir over Medium Heat for 10-15 Minutes.

Raw Mushrooms

While that cooks… In a small bowl, Mix Ginger, Bamboo Shoots and Water Chestnuts.

Ginger Bamboo Water Chestnuts

Stir Mixture into the Pot after the Mushrooms have Sautéed.


If you’d like a little extra spice add a few of these Dried Chilies (most grocery stores will carry them).

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Reduce Heat to low and cook for 10 Minutes, stirring occasionally. Turn off heat and stir in Green Onions.

Finished Mushrooms
Take your lettuce, clean and cut off the stem. Separate leaves and put on a plate to serve

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Take one Leaf at a time and put in Rice Noodles.

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Add Mushroom Mix, top with Sesame Seeds and Green Onion to your preference.

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Then add whatever Sauces you prefer. These are some of my favorite… House of Tsang Peanut Sauce, Sambal Oelek Chili Paste, Kikkoman Soy Sauce (Low Sodium), Sriracha (Rooster Sauce) or ANY OTHER SAUCE! Spicy Mustard is great too!

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Then, ENJOY!!!

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Thank you for stopping by Mrs. Training! Have a great weekend & let me know of any Meatless recipes you’d like me to try or Post!

TGIF!!!

-GMP

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