Recipes, Uncategorized

Easy Buffalo Cauliflower Bites

Easy Buffalo Cauliflower Bites | Vegan Living by Danielle


  • 3/4 unsweetened, unflavored soy, hemp, rice, or flax milk
  • 3/4 cup flour
  • 1/2 tsp garlic
  • 1/2 tsp black pepper
  • 1 medium head of cauliflower
  • at least 1/4 cup of buffalo sauce (Sweet Baby Ray’s Buffalo)
  • celery sticks (optional)
  • vegan ranch dressing (optional)


  1. Preheat oven to 350F.
  2. Lightly grease a cookie sheet.
  3. Whisk vegan milk, flour, garlic, and pepper in a mixing bowl. Avoid clumping at the bottom of the bowl by adding the vegan milk first. If you need more batter to coat the cauliflower, add equal parts vegan milk and flour to keep batter consistent. 
  4. Dip the cauliflower in the batter, coating completely.
  5. Shake the cauliflower lightly to remove excess batter before placing on cookie sheet.
  6. Bake 15 minutes until batter is a light gold color.
  7. Remove cookie sheet from oven and use spatula to move cauliflower to a mixing bowl.
  8. Pour buffalo sauce over the cauliflower in the mixing bowl and shake or lightly stir until evenly covered.
  9. Move cauliflower to a serving platter.
  10. Optional: drizzle remaining buffalo sauce from bowl over cauliflower bites. 
  11. Suggested serving with celery sticks and vegan ranch dipping sauce.


Recipes, Uncategorized

Tuscan Spinach Pasta

Tuscan Spinach Pasta | Vegan Living by Danielle

  • 1/2 box of pasta
  • 3-4 Tofurky Italian sausages
  • 3-4 handfuls of spinach
  • 1 can of garbanzo beans
  • handful of black or kalamata olives
  • 2 Tbsp olive oil
  • 1 tsp black pepper
  • 1/2 Tbsp basil
  • 1/2 Tbsp oregano
  • 1 cup of pasta sauce
  1. In a medium or large pot, bring water to a boil and add pasta once boiling. Turn heat down to medium-high heat.
  2. Place sausages on a frying pan to lightly cook them. Rotate sausages while they cook.
  3. After about 10 minutes, remove the pasta from heat and drain the water. Also, remove the sausage at this time.
  4. Put the pot with the pasta back on the stove on medium-low heat.
  5. Add the spinach, garbanzos, olive oil, spices, and pasta sauce to the pasta and mix well.
  6. Remove the sausages from the pan and slice them into round, bite-sized pieces.
  7. Add sausage and olives to the pasta and mix well.
  8. Cook until spinach is a little wilted, then serve!


(expected to make about 4-5 servings)

Please remember that recipes are mainly suggestions or guidelines! Don’t turn away from a recipe just because you don’t like one thing about it. They aren’t written in stone!
Here are some suggested modifications to the recipe:
  • If you’re looking for less carbs, ditch the pasta and add at least 2 more handfuls of spinach to the recipe.
  • Need to go gluten-free? Use GF pasta (I prefer Barilla GF ziti), quinoa or rice and don’t use the Tofurky vegan sausage.
  • Replacing the pasta with quinoa cooked with Italian seasoning and adding the garbanzo beans like I did add protein to the recipe.
  • Replace the garbanzo beans with kidney beans.
  • Worried about calories? Serve with less pasta, less beans or sausage, and add at least 2 handfuls of spinach. (This recipe as it’s written is approximated at 760 calories per serving.)