Cooking With Cermit

1 head of cauliflower 1 cup of soy milk 3/4 cup of all-purpose flour (gluten-free) 1 teaspoon onion powder 1 teaspoon garlic 1/2 teaspoon salt 1/4 teaspoon Paprika 1/4 teaspoon black pepper Preheat oven to 400 Fahrenheit. Mix flour, milk, and seasonings in a bowl. Break the cauliflower into small bite-sized pieces and throw them into the mix. Make sure to mix everything well covering all the cauliflower pieces. Either spoon out or poor the cauliflower on to a parchment laced pan. Bake for 20 minutes turning halfway through. Pull out and dip in ranch, bbq sauce, buffalo sauce, or whatever you’d like.

Pasta: 2 boxed pasta salt Sauce: 3/4 Cups raw cashews, soaked for 20 minutes in hot water 1 1/2 cups almond milk 2 tablespoon lemon juice 1/4 Cups vegetable oil 3 tablespoon tomato paste 1 tablespoon miso paste 1/4 Cups nutritional yeast 2 teaspoon arrowroot flour 1 teaspoon onion powder 1 teaspoon garlic powder 1 teaspoon of sea salt 1/4 teaspoon white pepper Crumble: 1/4 cup bread crumbs 1 teaspoon dried oregano 1 teaspoon dried basil 1 tablespoon vegan parmesan Preheat oven to 325 Fahrenheit. Cook pasta according to pasta (10 minutes). Pour pasta into a 13x9 glass pan. Put all sauce ingredients into a high powered blender, blend till smooth. Add and mix into pasta. Cover and make for 20 minutes. Mix crumble mix together in a bowl. After the 20 minutes pull out and add crumble, broil for 10 minutes. Take out and enjoy it.

1 head of cauliflower 1 1/4 cup all-purpose flour (gluten-free) 1/2 cup soy milk 3/4 cup water 3 Cups gluten-free breadcrumbs Garlic seasoning Onion seasoning Salt Bbq sauce Preheat oven to 400 Fahrenheit. Mix flour, milk, water, 1/2 teaspoon garlic, onion, and salt. In another bowl mix breadcrumbs 1/2 teaspoon garlic and onion, and 1/4 teaspoon salt. Break up the cauliflower into bite-sized pieces. Dunk pieces into the batter first, then breadcrumbs. Place in a parchment-lined pan. Do this with the whole head. Bake for 20 minutes and turn halfway. Once done apply bbq sauce with a cooking brush. Dunk and enjoy.

1 cup gluten-free rolled oats, more below 1 cup gluten-free oat flour ½ teaspoon baking powder ½ teaspoon baking soda ¼ teaspoon salt ¼ cup + 2 tablespoons melted coconut oil ¼ cup of coconut sugar ¼ cup pure maple syrup 2 flax eggs 1 teaspoon pure vanilla extract ¾ cup vegan chocolate chips ½ cup gluten-free rolled oats Preheat oven 350 Fahrenheit. Mix all ingredients together. Make medium-sized balls and bake for about 10 minutes. With these ones personally they didn’t crumble but if cooled correctly they taste great.

1 cup raw cashews, soaked for at least 4 hours, drained ½ cup of water 1 tablespoon lemon juice 1 teaspoon apple cider vinegar ¼ teaspoon of sea salt ¼ teaspoon Dijon mustard Mix all ingredients in a high powered blender. I’d recommend making multiple batches so it can get as smooth as possible. Refrigerate for best taste.

2 tbsp ground flaxseed+ 3 tbsp water (for at least 15 minutes) 2–14.5oz cans black beans, drained and rinsed 1 cup Gluten-free breadcrumbs 2 tsp onion powder 1 tsp garlic powder 2 tsp cumin 2 tsp chili powder 1 tsp smoked paprika 1/2 tsp kosher salt 1/2 tsp ground black pepper 1 tbsp sriracha (didn’t need personally) Preheat oven 350 Fahrenheit. Mash black beans but leaving some whole. Mix the rest of the ingredients and mix till can form patties. Place on a parchment-lined baking pan. Bake for 11 minutes per side. Once done decorate the way you like and enjoy.