Here are Chef Sean MacDonald's recipes from today's show:
Servings: 2 1/2 Cups | Difficulty: Easy
1 cup Cashews
1/2 cup Avocado Oil
3/4 cup Almond Milk (or Soy Milk) - UNSWEETENED!
3 tbsp Cider Vinegar
1 tbsp White Vinegar
1 1/4 tsp Salt
1 tsp Black Pepper
3/4 tsp granulated Garlic
1/2 tsp granulated Onion
1/8 tsp Cayenne Powder
2 tsp dried Parsley
1 tbsp Dill (fresh & minced)
Soak cashews in hot water for 1 hour (or overnight).
Drain cashews and add to VitaMix along with all other ingredients from STEP 2. Blend on high speed for 1 minute.
Put blended mixture into a container. Add the parsley and dill and stir / shake mixture well.
Notes: Created by Sean in January of 2016
Use homemade Almond Milk
1 cup Brown Sugar
1/2 cup Tamari
1/2 cup Maple Syrup
2x Liquid Smoke (Hickory)
5 lbs Coconut Flakes (wide slice)
Heat all ingredients from step 1 on the stovetop, on medium-hi. Simmer for 10 minutes. Whisk occasionally to dissolve the sugars.
Put the coconut flakes into a large bowl. When the simmering is complete from step 1, pour the liquid over the coconut flakes and then stir with a spoon until all of the flakes are well coated.
At this point they are shelf-stable and ready to eat. For extra flavor and crispness, they can be roasted in the oven for 1-2 minutes. Be careful as they burn easily, so keep an eye on them and stir while roasting frequently.
Buffalo Cauliflower "Wings"
1 bag Bob's GF Flour Mix (Red Bag)
4 tbsp granulated Garlic
4 tbsp granulated Onion
4 tbsp Sea Salt
4 tbsp Paprika
2 tsp Smoked Paprika
1/2 tsp Cayenne Powder
3 - 4 cups Soy Milk (depending on consistency of batter)
Cut cauliflower into wing size pieces. Set aside.
In a bowl, whisk the flour and spices together.
Add the soy milk. Whisk thoroughly.
Fold the cauliflower into the batter mixture.
Remove 1 piece at a time, shaking off the batter and laying each piece separately on a parchment lined baking sheet.
Bake with the convection oven on, at 450 degrees, for 9 minutes.
Remove from the oven and allow to cool for 15 minutes.
Put the pieces in a large bowl and gently toss with Frank's Buffalo Wing Sauce.
Put back on the parchment paper.
Bake with the oven on, at 450 degrees, for 5 minutes.
Serve with ranch on the side, and celery and carrot sticks.
The Cutting Board Bakery & Cafe
2235 S. Power Rd., Ste. 116, Mesa, AZ 85209