Breaded Cauliflower Tacos

Adapted from:
For Crispy Cauliflower
  • 1 small head of cauliflower cut into bite-size florets
  • 1 cup gluten-free rolled oats
  • 2 tablespoons chopped fresh cilantro
  • 2 teaspoons chili powder
  • 1 teaspoon smoked paprika
  • ½ teaspoon cumin
  • ¼ teaspoon garlic powder
  • ¼ teaspoon ground turmeric
  • ⅛ teaspoon cayenne pepper
  • 1 teaspoon Himalayan sald
  • 1¼ cup almond milk
  • ¾ cup brown rice flour
  • 1 tablespoon fresh lime juice
For the Cabbage Slaw
  • 2 cups thinly sliced purple cabbage
  • ¼ cup fresh lime juice
  • 1 tablespoon apple cider vinegar
  • ½ tablespoon honey
  • ¼ teaspoon Himalayan salt
For the Avocado Cream (I did not use this avocado cream sauce hence allergy)
  • 1 avocado
  • ¼ cup cilantro leaves
  • 2 tablespoons fresh lime juice
  • ¼ teaspoon fine grain sea salt
For Serving
  • 12 gluten free tortillas, homemade or purchased
  • lime wedges
  • cilantro leaves
  1. Preheat oven to 400 degrees Fahrenheit.
  2. Add the rolled oats to vitamix. Blend to coarse meal forms.
  3.  Add in the cilantro, oats, chili powder, paprika, cumin, garlic powder, turmeric, cayenne pepper, and sea salt into a bowl. Gently mix to incorporate spices.
  4. Add the almond milk, brown rice flour, and lime juice to a large bowl and whisk until smooth.
  5. Place about a handful of cauliflower florets into the almond milk batter, toss to coat, shake off excess batter, and transfer to the oat and spice mixture. Toss the pieces until coated and transfer to a large baking. Repeat with the remainder of the cauliflower.
  6. Bake the cauliflower for 25-30 minutes or until crispy and golden.
To Make the Cabbage Slaw
  1. While the cauliflower is baking, make the cabbage slaw by adding the purple cabbage, lime juice, apple cider vinegar, honey, and salt to a small bowl. Toss to coat.
To Make the Avocado Cream
  1. Add the flesh of the avocado, lime juice, cilantro leaves, and salt to vitamix. Process for 3-4 minutes or until smooth and resembling a texture similar to mayo. Use to drizzle on tacos.
To Assemble the Tacos
  1.  Fill with the cauliflower, top with a small handful of cabbage slaw, and drizzle with avocado cream. Garnish with cilantro leaves.

Tamale Pie


  • 1 tablespoon coconut oil
  • 1 medium onion, finely chopped
  • 1 green bell pepper, finely chopped
  • 2 jalapeño peppers, seeded and minced
  • 1½ pounds diced eggplant
  • 1½ cups peas, fresh or frozen
  • 1 can (14.5-ounces) diced tomatoes, drained
  • 3 tablespoons tomato paste
  • 2 tablespoons chili powder
  • 4 teaspoons ground cumin
  • ½ cup sliced black olives (optional)*
  • Nutritional yeast (cheese re placer) (optional)*



  • 1. Preheat oven to 375 degrees F.
  • 2. Making the Filling: In a large skillet over medium-high heat, warm the oil until hot. Add the onion, green pepper and jalapeños, and cook, stirring occasionally, until softened, about 10 minutes. Transfer to a bowl and set aside.
  • 3. Reduce the heat to medium and add the eggplant to the pan. Cook, stirring occasionally until tender, 5 to 10 minutes. Once the eggplant is tender, add the onion mixture back to the pan. Stir in the peas, diced tomatoes, tomato paste, chili powder, cumin . Stir well to ensure that the spices and the tomato paste are evenly distributed. Bring to a simmer, then reduce the heat to low and simmer for 20 minutes. Remove from the heat and let stand while making topping.
  • 5. Assemble & Bake the Pie: Stir the olives and nutritional yeast (optional)* into the eggplant mixture and pour it into a 9×13-inch baking dish, smoothing the top. Pour the Mesa Dough over the filling, using a spatula to spread it into an even layer. Bake for 30 to 40 minutes, or until the top is golden brown and a knife inserted into the center comes out clean. Allow the pie to rest for 15 minutes before serving.

Adapted from Brown Eyed Baker

Coconut Rice Vegetable Bowl

Adapted from: A house in the Hills


for the rice:

1 1/2 cups Brown (preferably brown)

1 cup coconut milk

1 1/2 cups water

1/4 cup currants

1/8 cup shredded coconut

for the roasted vegetables:

1 medium egg plant

1/2 head of cauliflower

3 carrots




for the spinach:

5 cups spinach

4 cloves of garlic, crushed

1/2- 1 tablespoon coconut oil




For the rice:

– rinse rice and add to rice cooker

– add coconut milk, water, currants

– let the rice cooker do it’s magic.  when cooked, fluff with a fork.


For the roasted vegetables:

– Preheat over to 325 degrees

– Peel the eggplant, chop all vegetables into 1″ pieces and toss in Siracha (adjust amount to your own taste preferences, and you can add a little more after roasting as well.

– Roast for 20-30 minutes, until vegetables are soft!

– Add salt (or not, depending on the brand of Harissa that you used- some have salt added, some do not), and additional Harissa if you’d like

– Give the vegetables a good squeeze of lime juice before serving


For the sauteed spinach:

– Thoroughly rinse and dry the spinach

– Add coconut oil to a non stick pan with crushed garlic, sauté for one minute over medium low heat

– Add spinach, mix with garlic oil and sautee until spinach is wilted.

– Season with fresh cracked pepper, a squeeze of lemon juice


Additional Tips:

The avocado is amazing with a fresh squeeze of lime juice