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}

 

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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.

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5.0 from 1 reviews

Creamy Avocado Dip

 

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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.

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Here is a super quick and delicious smoothie that tastes just like banana split, but is super healthy. You can now wake up to a delicious banana split every day!!!

Banana Split Smoothie

 

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Prep time

5 mins

Total time

5 mins

 

This smoothie is just like a banana split in a glass! Bananas, cherries, vanilla and chocolate are all blended together in this super healthy and energy boosting drink.

Author: Homemade Hearts

Serves: 2-3 servings

Ingredients

• 2 bananas
• 1 cups frozen cherries (or strawberries)
• 3 dates
• 2 cups almond milk
• 1 tablespoon cocoa powder
• 1 teaspoon vanilla extract

Instructions

1. Place all ingredients in high speed blender and blend until smooth.
2. Serve cold.

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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

 

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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.

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I used some awesome tri colour popping corn kernels that I found at Costco, but this is not essential for the recipe. You can use any type of kernels that you have on hand! Preparing this snack is so simple: you take some popcorn on which you drizzle black truffle olive oil and sprinkle black truffle sea salt. I found the olive oil and sea salt at our local olive oil tasting room called O’Leva, but check in your local area, there is definitely a lovely place where you will be able to find black truffle products… and once you try it, you cannot go without it!

The best trick I found to evenly distribute the seasoning in your popcorn is to place everything in a bag and shake it! It is so much fun to prepare! Here is the super simple recipe.

Black Truffle Popcorn

 

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Prep time

5 mins

Total time

5 mins

 

This amazing healthy snack is flavoured with black truffle olive oil and sea salt. So simple yet so delicious!

Author: Homemade Hearts

Serves: 2 portions

Ingredients

• 8 cups popped popcorn (1/3 cup popping corn kernels)
• 1 tablespoon black truffle olive oil
• ½ teaspoon black truffle sea salt (or regular sea salt)

Instructions

1. Place popped popcorn in a large ziploc bag.
2. Drizzle popcorn with olive oil and sprinkle sea salt.
3. Close the bag, leaving air inside the bag.
4. Shake the bag to distribute the oil and sea salt on all the popcorn pieces.
5. When well seasonned, pour into two bowls and enjoy!
6. You can store prepared popcorn in airtight container for 3-4 days.

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This chili is such a hearty meal with the quinoa, black beans and chickpeas that bring loads of protein and all the veggies that are also included. You can adapt this recipe depending on what vegetables you have in your fridge, but I love the combination of sweet potato, carrots and bell pepper.

Do you often make slow cooker meals in the winter? What are your favourite meals?

Slow Cooker Quinoa and Sweet Potato Chili

 

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Prep time

20 mins

Cook time

6 hours

Total time

6 hours 20 mins

 

This chili is so flavourful and hearty and only requires a few minutes of hands-on preparation. It is a great meal to make ahead during the cold winter. Quinoa, black beans and chickpeas fill this chili with protein while all the vegetables will bring you lots of nutrients.

Author: Homemade Hearts

Serves: 10-12 portions

Ingredients

• 1 onion, minced
• 1 bell pepper (any colour), seeded and diced
• 1 sweet potato, diced
• 5 carrots, peeled and diced
• 1 cup quinoa, uncooked
• 1½ cup water
• 2 cans (28 ounces) organic diced tomatoes
• 1 can (14 ounces) black beans, rinsed
• 1 can (19 ounces) chickpeas, rinsed
• 2 tablespoons chili powder
• 2 teaspoons ground cumin
• 2 teaspoons garlic powder
• 2 teaspoons sea salt
• 1 teaspoon black pepper
• 1 teaspoon cocoa powder
• 1 teaspoon freshly ground black pepper

Instructions

1. Place all the ingredients in the slow cooker and mix.
2. Cook on High for 6 hours.
3. Serve warm and top with avocados or cheese.
4. Store leftover in airtight container in the refrigerator for 5-7 days. This chili can also be frozen.

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Here is a superfood filled vegan eggnog that is perfect to give you energy during the holiday season. What I love about this drink is that it only takes a few minutes to prepare in the blender and you can drink it hot or cold. It tastes so yummy and you can drink lots of it without any guilt!

HempNog {Vegan Eggnog}

 

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Prep time

5 mins

Total time

5 mins

 

This hemp milk is sweetened with dates and spiced with cinnamon and nutmeg. It is the perfect guilt-free holiday drink that you can enjoy hot or cold.

Author: Homemade Hearts

Serves: 2 cups

Ingredients

• ½ cup hemp seed hearts
• 2 cups water
• 4 Medjool dates, pitted
• 1 teaspoon ground cinnamon
• 1 pinch ground nutmeg
• 1 teaspoon vanilla extract

Instructions

1. Place all ingredients in a high speed blender and blend until smooth.
2. Store in airtight container in refrigerator for up to 5 days.
3. You can warm up the hempnog on the stove before serving it or you can also enjoy it cold.
4. For a holiday twist, you can add a splash of bourbon whiskey!

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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}

 

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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.

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This granola is very simple, packed with oats, seeds and nuts. You have the option of adding dried fruits for extra sweetness, but most times, I like to leave the dried fruits out of the recipe and I add fresh fruit in my bowl of cereal in the morning.

Basic Granola Recipe {Gluten-Free, Vegan}

 

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Prep time

10 mins

Cook time

30 mins

Total time

40 mins

 

This is a staple granola recipe to create a delicious and healthy breakfast. What is so great about this recipe is that you can tailor it based on your preferences and what you have in your pantry. No matter what ingredients you pick, the result is a crunchy granola that is filled with proteins to give you lots of energy for the day ahead.

Author: Homemade Hearts

Serves: 10 portions

Ingredients

• 3 cups rolled oats
• 1 cup unsweetened shredded coconut
• 1 cup raw seeds (sunflower and/or pumpkin seeds)
• 1 cup nuts (pecans, almonds, walnuts or hazelnuts)
• ¼ cup coconut oil, melted
• ⅓ cup maple syrup
• ½ teaspoon ground cinnamon
• ½ teaspoon ground ginger
• ¼ teaspoon sea salt
• 1 cup dried fruits (raisins, cranberries, apricots, dates), optional

Instructions

1. Preheat oven at 300 degrees F.
2. In a large mixing bowl, combine oats with coconut, seeds and nuts.
3. Stir in melted coconut oil and mix well.
4. In a measuring cup, measure maple syrup and mix in cinnamon, ginger and sea salt.
5. Pour maple syrup over granola and mix thoroughly.
6. Spread granola on a parchment paper lined baking sheet.
7. Bake in preheated oven for 30 minutes or until golden and crispy, stirring every 10 minutes to avoid burning.
8. Let the granola cool.
9. Once cool, mix in dried fruit if using and store in an airtight container for 7-10 days.

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The lentil and mushroom balls are filled with nutritious vegetables, seeds and grains that create super meaty balls which are perfect to top a pasta dish. They are also delicious when served with some steamed vegetables and a drizzle of balsamic reduction.

On these photos, I show you my favourite way to serve those lentil balls: over a bed of delicious zucchini pasta topped with the amazing and easy homemade marina sauce (see recipe below). Marinara sauce is a real staple that any cook should know how to prepare – it has more than once saved my life when I am in a hurry and need a quick pizza or pasta sauce!

Mushroom Lentil Balls {Gluten-Free, Vegan}

 

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Prep time

25 mins

Cook time

1 hour

Total time

1 hour 25 mins

 

The lentil and mushroom balls are filled with nutritious vegetables, seeds and grains that create super meaty balls which are perfect to top a pasta dish. They are also delicious when served with some steamed vegetables and a drizzle of balsamic reduction.

Author: Homemade Hearts; Adapted from Oh She Glows

Serves: 16 balls

Ingredients

• ½ cup green lentils, uncooked
• 1½ cup vegetable broth
• 1 onion, diced
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• 1 package (8oz) white mushrooms, sliced
• 1 tablespoon balsamic vinegar
• 1 cup sunflower seeds
• 2 tablespoons ground flaxseeds
• ½ cup oat flour*
• ½ cup rolled oats
• 1 cup spinach, minced
• 1 tablespoon (about 2 sprigs) fresh rosemary, finely chopped
• 1 teaspoon sea salt
• ½ teaspoon black pepper, freshly ground
• ½ teaspoon ground cumin

Instructions

1. Place lentils and vegetable broth in a medium pot and bring to a boil.
2. Reduce to medium heat and cook lentil for approximately 30 minutes, or until all the liquid is absorbed.
3. In a pan, sautee onions and garlic in olive oil for about 5 minutes, or until onions have softened.
4. Add sliced mushrooms and balsamic vinegar and cook for about 2 more minutes.
5. Preheat oven at 350 degrees F and line a baking sheet with parchment paper.
6. Gring sunflower seeds in a food processor.
7. Add lentils and sauteed vegetables in the food processor and pulse a few times to mix the ingredients. You do not want to pulse until smooth, it is nice to keep some texture in the mixture.
8. Transfer ingredients to a large mixing bowl and incorporate ground flaxseeds, oat flour, rolled oats, spinach, rosemary, sea salt, black pepper and cumin.
9. Mix all the ingredients together until well blended.
10. Using an ice cream scoop, form balls and place them on the parchment paper lined baking sheet.
11. Bake the lentil balls in preheated oven for 15 minutes.
12. Flip balls to the other side and bake for another 15 minutes, until they are firm and golden.
13. Serve with the quick homemade marinara sauce.

Notes

*If you don't have oat flour, you can grind ½ cup rolled oats in a food processor or high speed blender. This will magically turn into the same amount of oat flour.

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Quick Homemade Marinara Sauce {Gluten-Free, Vegan}

 

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Prep time

5 mins

Cook time

10 mins

Total time

15 mins

 

This amazingly delicious and quick homemade marinara sauce will take about 10 minutes to prepare and can be used over pasta, pizza or as a dip. I always go back to this basic recipe when I am in a hurry, it is a life saver!

Author: Homemade Hearts

Serves: 3 cups

Ingredients

• 2 tablespoons olive oil
• 3 cloves garlic, minced
• 1 can (28 oz) diced tomatoes*
• ½ teaspoon sea salt
• 1 teaspoon maple syrup
• ½ teaspoon black pepper, freshly ground

Instructions

1. In a medium saucepan over medium heat, warm up olive oil.
2. Sautee garlic in olive oil for about 2 minutes, until golden.
3. Add diced tomatoes, sea salt, maple syrup and black pepper.
4. Simmer sauce for 8 minutes.
5. Using a hand held stick blender, crush some of the diced tomatoes, keeping some larger chunks for texture.
6. Serve with your favourite gluten-free pasta, pizza or anything else!

Notes

*I love to use diced tomatoes in the marinara sauce for the awesome texture, but if you prefer a smoother marinara sauce, you can use a can of crushed tomatoes.

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Yes, you guessed right (especially if you read the title of this article!) It is a pulled spaghetti squash slider! It is so juicy and tasty – the perfect alternative to pulled meat sliders! The BBQ sauce is also out of this world with amazing flavours. We used local partridgeberries, but you can easily replace them with cranberries, they are fairly similar. The result is a super delicious sweet and tangy BBQ sauce with a little kick of cayenne pepper. Try it and let me know how you find it! It is definitely one of my favourite burgers!!!

Pulled Spaghetti Squash Sliders with Partridgeberry BBQ Sauce {Vegan}

 

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Prep time

30 mins

Cook time

85 mins

Total time

1 hour 55 mins

 

These pulled spaghetti squash sliders are the perfect vegan sliders that you can serve at a BBQ. This tender spaghetty squash strands are coated in a sweet and tangy partridgeberry BBQ sauce that is so delicious, it will leave you wanting more.

Author: Homemade Hearts and Fine Food Factory

Serves: 6 sliders

Ingredients

Partridgeberry BBQ Sauce

• 1 medium onion, finely chopped
• 1 can (28 oz) crushed tomatoes
• 1 cup apple cider vinegar
• 1 cup partridgeberries (fresh or frozen; or cranberries)
• ½ cup water
• ½ cup maple syrup
• ½ cup brown sugar
• 5 cloves garlic, minced
• 2 tablespoons dry mustard
• 2 teaspoons sea salt
• 2 teaspoons black pepper
• ¼ teaspoon cayenne pepper (optional)

Pulled BBQ Spaghetti Squash

• 1 large spaghetti squash
• 2 tablespoons vegetable oil (I used grapeseed oil)
• 2 cups partridgeberry BBQ Sauce (see ingredients above)

Instructions

Partridgeberry BBQ Sauce

1. Combine all the BBQ sauce ingredients in a saucepan and stir to combine.
2. Bring to a boil over medium heat, uncovered.
3. Reduce to low heat and simmer for approximately 20-25 minutes, until the sauce is thick and reduced by about one quarter.
4. You can now use the sauce to make the pulled spaghetti squash. If you want to make the sauce ahead of time, you can place it in a glass jar and keep in refrigerator for up to 1 week.

Pulled Spaghetti Squash

1. Preheat oven at 400 degrees F.
2. Cup spaghetti squash in half lengthwise.
3. Scoop out seeds and discard them.
4. Place squash halves, cut side up, on a baking sheet lined with foil or parchment paper.
5. Roast spaghetti squash in preheated oven for 50-60 minutes, or until the squash pulls easily from the skin when a fork inserted in the squash.
6. When cooked, shred the squash by scraping a fork around the edges of the squash to shred the flesh into strands.
7. Move squash strands into a mixing bowl and incorporate BBQ sauce.
8. You can now be creative and assemble your pulled moose slider in just a few steps.
9. Choose your favourite gluten-free bun, place approximately ½ cup pulled spaghetti squash and top with your choice of toppings. Here are a few topping ideas: dill pickles, baby spinach, caramelized onions, sauerkraut, crispy onions, potato chips, coleslaw, pickled beets. Use what you have on hand and be creative! You can also add some of the leftover BBQ sauce to make your slider extra juicy.

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