These small bites are really simple to prepare and will be a huge hit for your social gathering. First, you whisk together all the ingredients for the sauce that you spread on the cauliflower bites. You then bake them in the oven and serve them with the creamy avocado spread.

These bites are the perfect gluten-free and vegan replacement for the traditional chicken wings. Below you will find the simple recipe for making these cauliflower bites and the creamy avocado dip. Be sure to check out the recipes on Aloha’s website for more inspiration for your social gathering!

5.0 from 1 reviews

Buffalo and Tahini Cauliflower Bites {Gluten-Free, Vegan}

 

Print

Prep time

10 mins

Cook time

30 mins

Total time

40 mins

 

These spicy cauliflower bites are the perfect snack for a games night or social gathering. They are the perfect gluten-free and vegan replacement for the traditional chicken wings.

Author: Homemade Hearts

Serves: 6-8 portions

Ingredients

• ½ cup Franks Red Hot Buffalo Wing Sauce
• 2 tablespoons tahini
• 2 tablespoons apple cider vinegar
• 2 tablespoons white rice flour
• 1 teaspoon tamari sauce
• 1 teaspoon garlic powder
• 1 head cauliflower, cut into bite size pieces

Instructions

1. Preheat oven at 425 degrees F.
2. In a small bowl, whisk together Buffalo Wing sauce, tahini, apple cider vinegar, rice flour, tamari and garlic powder until smooth.
3. Place cauliflower bites into a large mixing bowl and pour sauce over cauliflower. Mix and toss until all the pieces are evenly coated in sauce.
4. Place cauliflower bites onto a parchment lined baking sheet.
5. Bake in preheated oven for 30 minutes or until the cauliflower is well cooked. Flip the bites halfway through the baking to help them cook evenly on both sides.
6. Serve warm as a snack or side dish with the avocado tahini dip.

3.2.2925

5.0 from 1 reviews

Creamy Avocado Dip

 

Print

Prep time

10 mins

Total time

10 mins

 

This simple avocado dip is so creamy and can be served with the buffalo and tahini cauliflower bites. You can also use this dip on any other vegetables or use it as a spread in sandwiches and wraps.

Author: Homemade Hearts

Serves: 1 cup

Ingredients

• 2 ripe avocados
• 2 tablespoons tahini
• 2 tablespoons lime juice
• 1 teaspoon Franks Red Hot Buffalo Wing Sauce (optional)
• ½ teaspoon garlic powder
• ½ teaspoon sea salt

Instructions

1. Place all ingredients in high speed blender or food processor. Blend until smooth.
2. Serve with buffalo and tahini cauliflower bites, with vegetables or as a spread on sandwiches.

3.2.2925

Preparing these twice baked sweet potatoes is a bit of work, but totally worth it if you ask me! First, you bake the sweet potatoes in the oven. Then, the rest is simple: you scoop most of the flesh out, mix it with other veggies and spices, and fill it up again.

I love to top these with sesame seeds, but if you eat dairy, you could top it with fresh parmesan cheese before you bake them again. Don’t get discouraged by all the steps and give it a try You can definitely change up the vegetables and use what you have on hand. To mix it up, you could even incorporate olives or sundried tomatoes!

Veggie Loaded Twice Baked Sweet Potatoes

 

Print

Prep time

30 mins

Cook time

1 hour 10 mins

Total time

1 hour 40 mins

 

These twice baked sweet potatoes are loaded with vegetables. They are the perfect side dish or can also be eaten on their own for lunch.

Author: Homemade Hearts

Serves: 5 servings

Ingredients

• 5 medium size sweet potatoes
• 1 tablespoon grapeseed oil

For the stuffing:

• ½ cup walnuts, roasted
• 2 cups broccoli florets
• 1 bell pepper
• 8 white mushrooms
• 3 tablespoons nutritional yeast
• 1 teaspoon garlic powder
• 1 teaspoon turmeric
• 1 teaspoon ground cumin
• ½ teaspoon sea salt
• ½ teaspoon black pepper
• 1 teaspoon sesame seeds (for topping, optional)

Instructions

1. Preheat oven at 400 degrees F.
2. Wash sweet potatoes and pat them dry. With a fork, poke a few holes in each of the potatoes and rub grapeseed oil on the potatoes.
3. Place potatoes on a parchment lined baking sheet and bake in preheated oven for 50-55 minutes, or until tender when a knife is placed in the center of the potato.
4. While the potatoes are cooking, place walnuts, broccoli, pepper and mushrooms into a food process and chop everything.
5. Transfer into a large mixing bowl and add the nutritional yeast, garlic powder, turmeric, cumin, salt and pepper. Mix well.
6. Once the potatoes are baked, cool them until you can handle them without burning your hands and carefully cut a small slice off the top of each potato to expose the flesh.
7. Scoop the flesh out of each potato, leaving about ½ inch thick of flesh into each potato shell. Place sweet potato flesh into the mixing bowl and combine with all the other vegetables.
8. Scoop the stuffing back into each potato shell. Top with sesame seeds.
9. Bake in preheated oven for about 15 minutes.
10. Serve warm.

3.2.2925

When I decided to develop a new recipe for stuffed dates, I wanted to create something that can replace the typical dates stuffed with blue cheese and proscuitto. I wanted to create a treat that fills you with energy, while being dairy-free and meat free and I think I just found the perfect combination of ingredients to achieve ultimate flavour. To fill these plump Medjool dates, I combined almond butter with hemp seeds, chia seeds and coconut flour. To this paste is added freshly squeezed orange and lime juice and zest. The resulting citrus flavour just bursts in your mouth.

And here is what all those ingredients mixed together looks like! You get these lovely little dates that are perfect for an appetizer, snack or even a dessert.

Power Booster Citrus Stuffed Dates {Gluten-Free, Vegan}

 

Print

Prep time

20 mins

Total time

20 mins

 

These dates are packed with protein and superfoods. The citrusy taste from the fresh orange and lime juice gives it a burst of flavour.

Author: Homemade Hearts

Serves: 15 stuffed dates

Ingredients

• 15 Medjool dates
• zest from 1 orange
• zest from 1 lime
• ¼ cup almond butter
• ¼ cup hemp seeds
• 2 tablespoons lime juice, freshly pressed
• 2 tablespoons orange juice, freshly pressed
• 2 tablespoons coconut flour
• 1 tablespoon chia seeds

Instructions

1. Slice an opening, lengthwise, in the top of the Medjool dates and remove the pit. Set pitted dates aside.
2. Clean one orange and one lime. Using a zester or grater, cut the zest from the fruits. Place zest in a small dish and set aside.
3. In a medium mixing bowl, combine almond butter, hemp seeds, lime juice, orange juice, coconut flour and chia seeds. Mix well until you obtain a thick paste.
4. Incorporate ½ of the orange and lime zest into the almond butter mixture.
5. Form ¾ inch balls with the almond butter mixture and place inside dates. Press the sides of the dates for form the almond paste in the same shape as the date. Repeat this step until you have stuffed all the dates.
6. Sprinkle the leftover zest over the dates and serve.

Notes

You can keep these stuffed dates in the refrigerator for 3-4 days.

3.2.2807

Here is another fun recipe that I love to prepare when I have extra beets on hand: a flavourful roasted beet spread. It is a very versatile spread that you can use on sandwiches, wraps and salads. It is also so delicious to eat it as a dip with crackers or vegetables.

Roasted Beet Spread

 

Print

Prep time

10 mins

Total time

10 mins

 

This roasted beet spread will add flavour to all your sandwiches and wrap. It is also delicious as a spread on cracker, or as a dip with vegetables.

Author: Homemade Hearts

Serves: 2½ cup

Ingredients

• 2 cups roasted beets (2-3 medium beets)
• ¼ cup tahini
• 3 tablespoons lemon juice
• 2 tablespoons fresh parsley
• 2 cloves garlic
• 3 tablespoons olive oil
• ½ teaspoon sea salt

Instructions

1. Blend all ingredients together into a blender.
2. Store in an airtight container in the refrigerator for one week,
3. Spread on sandwiches, wraps, crackers or serve as a dip with vegetables.

3.2.2807

You first dig through a tasty layer of crispy grilled cheese that tops a toasted slice of bread. Then you get to the soup: a thick tomato soup with all the toppings that you would find in a gourmet pizza: mushrooms, onions, broccoli and proscuitto. The result is a flavourful dish that tastes just like pizza. This is such a comforting meal!

When I saw a pizza soup recipe in Michael Smith’s new cookbook, I knew I had to make it. We loved it so much that I had to make it a few times, and of course, I adapted it. In this recipe, I included the pizza toppings that I love, but feel free to adapt it and include your own toppings! Here is my version of the pizza soup.

5.0 from 1 reviews

Pizza Soup

 

Print

Prep time

15 mins

Cook time

24 mins

Total time

39 mins

 

This pizza soup is incredibly tasty and healthy! A warm bowl of vegetable soup is topped with a slice of toasted gluten-free bread and crispy cheese. This is the perfect comfort meal and will certainly please all the pizza lovers out there!

Author: Homemade Hearts, adapted from Michael Smith

Serves: 6 portions

Ingredients

Soup

• 2 tablespoons vegetable oil (I used avocado oil)
• 1 onion, finely chopped
• 4 cloves garlic, crushed
• 1 can (28 oz) diced tomatoes
• 1 tablespoon dried oregano
• 2 cups (454 g) white mushrooms, sliced
• 1 head of broccoli, cut in small florets
• 6 slices proscuitto, diced
• 4 cups vegetable broth
• ½ teaspoon sea salt
• 1 teaspoon freshly ground black pepper

For oven proof soup bowls

• 6 slices gluten-free bread
• ½ cup shredded mozzarella
• ½ cup shredded old cheddar

Instructions

1. Place a large soup pot on medium heat and cook onions and garlic in vegetable oil for about 3 minutes, until soft.
2. Add crushed tomatoes, oregano, mushrooms, broccoli and proscuitto.
3. Incorporate vegetable broth and season with salt and pepper.
4. Bring to a boil and then simmer on low heat for 15-20 minutes to let the flavours combine and allow the vegetables to soften.
5. While soup is simmering, toast bread slices in the toaster.
6. Trim slices to fit oven proof soup bowls.
7. Laddle soup into 6 oven proof soup bowls.
8. Top bowls with bread and add shredded cheese.
9. Broil in the oven for 3-4 minutes, until cheese is melted and golden.
10. Enjoy!

3.2.2807

To say goodbye to summer and welcome fall, I made this roasted beet and pea shoot salad that contains fall vegetables with a touch of summer citrus and avocado.

I went to market and found those beautiful local pea shoots from The Organic Farm. I love pea shoots, they are sweet, crunchy and packed with nutrients. They are just so vibrant, they make the salad so much more interesting! Did you know that you can also easily grow these beauties at home year-round? My friend Paula wrote an awesome post about how to grow pea shoots on her blog.

Along with these gorgeous pea shoots, I used one of my favourite vegetable, which is also in season right now: beets. This is the time of the year where I can get freshly dug beets any time I want really as they are sold at all the small farm stands on the side of the road and also at the Farmers Market. I love to roast a tray of beets in the evening, and then I put them in a container in the fridge to use them in recipes throughout the week. Some of my favourite uses for roasted beets are in salads, quiches, stir frys, dips, preserves and also in brownies! Here you can find another recipe for a really simple sidedish of marinated beets.

This colourful salad is made of nutrient-dense pea shoots, sweet roasted beets, bitter pink grapefruit and creamy avocados.  It is topped with an amazing lime and mustard dressing that just brings all the flavours back together. The variety of textures and tastes in this salad make each bite so delightful, marrying summer and fall together beautifully. Hope you enjoy this delicious salad! I am curious to know what is your favourite season – don’t be shy and leave a comment below! Thanks for reading!

Roasted Beet, Pea Shoots and Citrus Salad

 

Print

This colourful salad is made of nutrient-dense pea shoots, sweet roasted beets, bitter pink grapefruit and creamy avocados. It is topped with an amazing lime and mustard dressing that just brings all the flavours back together.

Author: Homemade Hearts

Serves: 4

Ingredients

• 1 large (or 2 medium) beet
• 2 cups loosely packed pea shoots (can be substituted with baby spinach)
• 1 grapefruit
• 1 avocado, diced
• 2 tablespoons pumpkin seeds

Lime Dressing

• 2 tablespoons extra-virgin olive oil
• 1 tablespoon whole grain dijon-style prepared mustard
• 1 tablespoon lime juice
• 1 teaspoon honey
• ½ teaspoon sea salt
• ½ teaspoon freshly ground black pepper
• Chives for garnish (optional)

Instructions

1. Wash beets and wrap them in tinfoil.
2. Place beets on a baking sheet and bake at 400 degrees F for about 1 hour, or until a fork easily slides to the middle of the beet. I recommend to roast more than one beet and use the other beets for pickling or other fun beet recipes!
3. Once the beets are roasted, let them cool until you can hold them in your hands and remove the peel with your fingers. The peel should be very easy to remove, if it is difficult, cook it a bit longer.
4. Cut roasted beet into quarters and slice each quarter beet.
5. Peel and cut grapefruit into segments, set aside.

Lime Dressing

1. Prepare salad dressing by mixing olive oil, mustard, lime juice, honey, sea salt and black pepper with a small whisk.

Presentation

1. Place a bed of pea shoots on a serving plate.
2. Top pea shoots with sliced beets, grapefruit segments, avocado and pumpkin seeds.
3. Drizzle wtih lime dressing.
4. Put the salad on the table and serve.

3.2.2708

This roasted eggplant spread has a really smooth, creamy texture. The eggplant is combined with roasted shallots, garlic, lemon, tahini and miso to create an earthy, savoury, tangy yet slightly sweet flavour. This recipe is inspired from a traditional baba ganoush, but of course, I put my personal twist in the recipe. I love to roast my shallots and garlic, and incorporate a little miso for added flavour and nutrition. This dip is great to spread on bread, crackers, sandwiches or eat as a vegetable dip.

Roasted Eggplant Spread

 

Print

Prep time

10 mins

Cook time

20 mins

Total time

30 mins

 

This roasted eggplant spread has a really smooth, creamy texture with an earthy, savoury and tangy flavour. It is great to spread on bread, crackers, sandwiches or eat as a vegetable dip.

Author: Homemade Hearts, adapted from Minimalist Baker

Serves: 1 cup

Ingredients

• 2 small eggplants (or 1 large)
• 2 shallots (or 1 small onion), peeled
• 2 cloves garlic, peeled
• 2 tablespoons grapeseed oil
• ¼ teaspoon sea salt
• 2 tablespoons lemon juice
• 1 tablespoon tahini
• 1 teaspoon white miso

Instructions

1. Preheat the oven at 350 degrees F.
2. Cut the eggplants in half.
3. Toss the eggplant halves with the full shallots and cloves of garlic with the oil and sea salt.
4. Roast in pre-heated oven on parchment-lined baking sheet for 15-20 minutes.
5. Place all the roasted vegetables into food processor and pulse until smooth.
6. Add lemon juice, tahini and white miso and mix well.
7. Serve hot or cold.
8. Store this dip in an airtight container in the refrigerator for up to one week.

3.2.2708

Do not get scared by the number of hours needed to get the final product. Yes, you will need up to 44 hours from start to finish, but there are truly only a few minutes of actual work. To prepare this cheese, you first need to soak your nuts overnight (see, only 1 minute of prep for 8 hours of soaking, it does not require too much effort so far!). Then you blend them with probiotic to help with the fermentation. I made this cheese with a gluten-free and vegan probiotic called Innovite Probiotics that I found in the health section of my local grocery store. Once the nuts are mixed with probiotics, you let it ferment for a day (2 minutes of prep for 24 hours of waiting!) and you only need to spice it up and get it to firm up in the frige (another minute of prep and a final 12 hours in the fridge) before you can enjoy it on crackers, in salads, on pizza or in sandwiches.

Macadamia Goat Cheese

 

Print

Prep time

44 hours

Total time

44 hours

 

This raw and vegan nut cheese will easily be mistaken for its goat cheese cousin. The tangy taste and the smooth texture are so similar to real goat cheese, yet it is not so rich and heavy.

Author: Homemade Hearts, Adapted from Russell James

Serves: 2 logs

Ingredients

Macadamia Goat Cheese

• 2 cups raw macadamia nuts
• ½ cup water
• 2 capsules Probiotic, emptied (I used gluten-free and vegan Lactobacillus capsules from the health food store)

Seasonning

• 1 tablespoon nutritional yeast
• 1 tablespoon lemon juice
• ¼ teaspoon garlic powder
• ¼ teaspoon sea salt

Topping

• 2 tablespoon coarse peppercorn, crushed (I crush it using a mortar and pestle)

Instructions

1. Soak macadamia nuts in water for 6 to 8 hours or overnight.
2. Rinse the nuts.
3. In a high speed blender, blend soaked nuts, water and probiotic powder until you get a smooth consistency. Add a bit of extra water if needed.
4. Transfer the mixture into a nut milk bag and using your hands, squeeze out the excess water.
5. Place a strainer over a mixing bowl and put the cheese (that is still in a nut milk bag) over the strainer with a weight on it (I use a can or filled water bottle).
6. Cover the bowl with a clean towel and let sit for 12-24 hours in a warm place to ferment.
7. Once fermented, transfer the cheese into a clean bowl and mx in the seasonning (nutritional yeast, lemon juice, garlic powder and sea salt).
8. Transfer the cheese onto a piece of parchment paper and roll it into a log shape.
9. Sprinkle the crushed peppercorn around the log and roll to embed the pepper into the cheese.
10. Refrigerate for 12 hours or more, until the cheese becomes firm.
11. Serve on crackers or use it to garnish vegan pizza or other cheezy meals.

3.2.2708

This végé pâté, also known as vegetable spread, has the texture of a meat pate but is entirely made of vegetables, seeds and grains. The nutritional yeast, liquid aminos and fresh herb give it a delicious savoury taste. It is filled with vitamins and nutrients. I love to eat it in sandwiches, serve it to accompany a cheese tray or I sometimes eat it as is!

Végé Pâté (or Vegetable Spread)

 

Print

Prep time

15 mins

Cook time

1 hour

Total time

1 hour 15 mins

 

This gluten-free vegetable spread is perfect to garnish sandwiches, accompany a cheese tray or to simply be eaten as is.

Author: Homemade Hearts

Ingredients

• 1 potato
• 4 carrots
• 1 onion
• 1 clove garlic
• ½ cup sunflower seeds, ground
• ¼ cup oat flour
• ¼ cup rice flour
• ¼ cup tapioca starch
• ¼ teaspoon xantham gum
• ½ cup nutritional yeast
• 2 tablespoons lemon juice
• 2 tablespoons olive oil
• ¼ cup liquid aminos (or tamari sauce)
• 1 tablespoon fresh parsley (or 1 teaspoon dry parsley)
• 1 tablespoon basil (or 1 teaspoon dry basil)
• ½ teaspoon black pepper, freshly ground

Instructions

1. Preheat oven at 350 degrees F.
2. Peel potato, carrot, onion and garlic.
3. Chop vegetables in a food processor using the S blade.
4. Transfer vegetables to a mixing bowl and mix in the rest of the ingredients.
5. Pour the mixture in baking dish and bake in preheated oven for approximately one hour, or until golden on top.

3.2.2807

Raw beets, cooked beets, pickled beets and roasted beets. I simply love all kinds of beets, but truly, roasted beets are my favourite. After roasting in the oven for two hours, the once crispy beets become so tender, juicy and sweet. When topped with this fresh and zesty lime and mustard marinade, they become the perfect side dish for any occasion. I love to make them in the summer during a BBQ, picnic or cookout. . Once your beets are roasted, it is super quick and simple to prepare. Make them ahead of time to have one less thing to worry about during your dinner party!

Roasted Beets with Lime Marinade

 

Print

Prep time

15 mins

Cook time

2 hours

Total time

2 hours 15 mins

 

These roasted and marinated beets are the perfect side dish for a summer BBQ or picnic. The juicy beets are topped with a fresh and zesty lime and mustard marinade.

Author: Homemade Hearts

Serves: 6

Ingredients

• 6 medium beets
• 2 limes
• 4 tablespoons olive oil
• 2 tablespoons old fashioned dijon mustard
• ½ teaspoon sea salt
• fresh parsley (optional)

Instructions

1. Preheat the oven at 425 degrees F.
2. Wash beets.
3. Wrap whole beets in tinfoil and place them in a baking dish.
4. Bake beets in preheated oven for about 2 hours, or until a fork slides easily in the beets.
5. Let the beets cool down and peel them - once the beets are roasted and cooled down, the peel will just slide off. You can wear rubber gloves if you don't want to get pink hands.
6. Slide beets and place in a glass container. Set aside.
7. Wash the limes.
8. Using a microplane, zest the limes and set the zest aside in a small dish.
9. To prepare the marinade, juice the 2 limes.
10. Mix lime juice with olive oil, dijon mustard and sea salt.
11. Pour the marinade over the roasted beets and set aside in the refrigerator for 2 hours or overnight to let the flavours mix.
12. When ready to serve, garnish with lime zest and fresh parsley.

3.2.2708