I haven’t posted anything savoury yet. We don’t only eat sweet things around here, believe it or not. But this post will be short and it will be sweet. Wait no it won’t be sweet. Well it will, but it’ll be savoury. ANYWAY. You’ll dig it so hard.

For my birthday I got the “Thug Kitchen” cookbook. If you haven’t heard of it, Google the trailer for it STAT. It’s so hilariously true & the recipes are killer. I heard of it a while ago, and kept telling Brett and my mom that my niece would love it. *I interrupt my story to inform you that my 9 month-old is playing her kazoo on the floor in her red corduroy overalls. She’s cute and I love her.* And we’re back! I heard of it a while ago, and kept telling Brett and my mom that my niece would love it. But really who am I kidding, it was me that would love it, not my 15 year-old niece who works at McDonald’s and is totally cool with eating fries and milkshakes for supper. So, I got it for my birthday, with a note in it that said “This is not your niece’s cookbook!”. It’s really awesome. I love it. I made a variation of the carrot cake cookies at Easter and they proved to be awesome “take on a plane” snacks when went on a little family holiday a couple weeks ago. We had to switch planes, and when we stopped at the airport, we ate all the cookies. Flying makes you tired and hungry. No plane food for us. No way. No way. No way. Always pack something. We brought other things too, more healthy things, but the cookies… I’m tellin’ you.

Anyway, this post isn’t about cookies. It’s about this tasty treat we had for supper last night, Buffalo Cauliflower from the “Thug Kitchen” cookbook but we added tempeh. We love tempeh. Sometimes getting enough protein for two vegetarians raising a baby can be a bit tricky. But if tempeh is in the house, we are on point. And baby liked it too. Well hers wasn’t doused in sriracha, that would have been a bad parenting move, and just mean as hell. That stuff is SPICY. But we like it, in fact, Brett was just gifted a sriracha t-shirt. How fitting.

I don’t have many photos of this. A) my baby is teething, she is more important than my camera. B) we were really into it, we couldn’t stop for photos. C) there were no leftovers.



Roasted Sriracha Cauliflower Bites with Peanut Dipping Sauce
-A few tweaks from “Thug Kitchen”

1 cauliflower
1 pack regular old tempeh
1/2 cup brown rice flour
1/2 water

Sriracha sauce:
1 teaspoon sesame oil
1/4 cup sriracha sauce
2 T rice vinegar
1 teaspoon tamari or soy sauce

Peanut butter sauce:
1/4 warm water
1/4 creamy peanut butter
3 tablespoons rice vinegar
2 teaspoons grated fresh ginger
1 teaspoon tamari or soy sauce
1 teaspoon maple syrup

1 cucumber cut into sticks

1. Okay, preheat the oven to 450. And grease a baking sheet.
2. Whisk together the flour and water.
3. Toss in the cauliflower and tempeh pieces, coat them really nice.
4. Put them in the oven for 15 minutes. Meanwhile, make the sriracha mix. Mix sesame oil, srirache, rice vinegar and tamari in a bowl.
5. Make your peanut sauce. Put everything in a mason jar, screw on the lid and shake it super fast.
6. Pull the bits out of the oven, coat them with the sriracha sauce. Then put them back in the oven for about 20 minutes.
7. Eat immediately.

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