Vegan Buffalo Cauliflower

Ingredients:
1 head of cauliflower, cut into florets
1 cup of all-purpose flour
1 cup of water
1 teaspoon of garlic powder
1 teaspoon of onion powder
Salt and pepper to taste
1 cup of hot sauce (such as Frank’s RedHot)
2 tablespoons of vegan butter, melted
Optional: Vegan ranch or blue cheese dressing for dipping
Optional: Celery sticks for serving
Instructions:
Preheat your oven to 450°F (230°C) and line a baking sheet with parchment paper.
In a large bowl, whisk together the flour, water, garlic powder, onion powder, salt, and pepper until you have a smooth batter.
Toss the cauliflower florets in the batter until they are evenly coated.
Place the coated cauliflower florets in a single layer on the prepared baking sheet.
Bake in the preheated oven for 20-25 minutes, or until the cauliflower is tender and lightly browned.
While the cauliflower is baking, mix together the hot sauce and melted vegan butter in a small bowl.
Once the cauliflower is done, remove it from the oven and drizzle the hot sauce mixture over the top, tossing to coat evenly.
Return the cauliflower to the oven and bake for an additional 5-10 minutes, until the sauce is bubbly and the cauliflower is crispy.
Serve hot with vegan ranch or blue cheese dressing for dipping, and celery sticks on the side if desired.
Thai Asian Oyster and Trumpet Mushrooms:
Ingredients:
1 lb (450g) oyster mushrooms
1 lb (450g) trumpet mushrooms
2 tablespoons vegetable oil
3 cloves garlic, minced
1 thumb-sized piece of ginger, minced
2-3 Thai red chilies, thinly sliced (adjust to taste)
2 tablespoons soy sauce
1 tablespoon hoisin sauce
1 tablespoon rice vinegar
1 tablespoon brown sugar
1/4 cup chopped fresh cilantro (coriander) for garnish
Lime wedges for serving
Instructions:
Clean the mushrooms by wiping them with a damp cloth or paper towel. Trim any tough stems and tear larger mushrooms into bite-sized pieces.
Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the minced garlic, ginger, and sliced Thai red chilies. Stir-fry for about 1 minute until fragrant.
Add the mushrooms to the skillet and cook, stirring frequently, for about 5-7 minutes until they start to soften.
In a small bowl, whisk together the soy sauce, hoisin sauce, rice vinegar, and brown sugar until well combined.
Pour the sauce over the mushrooms in the skillet and continue to cook, stirring occasionally, for another 5-7 minutes until the mushrooms are tender and coated in the sauce.
Remove the skillet from the heat and transfer the mushrooms to a serving dish.
Garnish with chopped cilantro and serve hot with lime wedges on the side.