I can’t believe that 2016 is already coming to an end!

This year has been full of ups and downs, so I’m really looking forward to getting off to a positive start in 2017. It’s all about that momentum.

I’m typically not one for New Year’s resolutions, but continuing to live a plant-based lifestyle is something that I will be heavily focused on in the year ahead. Among a few other things on my list, I also plan to do everything that I can to inspire those around me to take the plunge as well.

If you’re planning to have people over to celebrate the new year this weekend, I highly recommend adding some vegan-friendly options to your menu. Instead of prepping the usual bland veggie tray, why not try a delicious take on cauliflower and broccoli? Most people aim to eat better after the new year, so you can definitely help with this transition.

Everyone loves food that has been breaded and deep fried, so you will win their hearts with these baked treats. Cauliflower is the perfect veggie for this recipe. I happened to have some extra broccoli in the fridge, so I used it up as well. Feel free to add any of your favorite veggies to the lineup too. The more, the merrier!

January is a big month for vegans. It’s the time of year when we try to inspire and motivate others to eat more plants, and less animals. With everyone yearning for change, take the first step, and tempt the taste buds of your friends and family.

If you’re going to someone else’s house for New Year’s festivities, prep these veggies at home, and then bring them along to bake fresh – they’re best served hot!

Ingredients

2 Heads of Cauliflower

1/2 Head of Broccoli (optional)

2 Cups of Brown Rice Flour

1 Package of Panko Bread Crumbs

2 Cups of Almond Milk (Vanilla or Original)

1 Tablespoon of Chilli Spice

1 Tablespoon of Celery Seeds

1 Tablespoon of Onion Powder

1 Tablespoon of Oregano

1 Tablespoon of Basil

4 Tablespoon of Garlic and Herb Blend

1/2 Cup of Nutritional Yeast

1 Can of Italian Pizza Sauce

Prep Time: 15 minutes

Cook Time: 1 hour

Serves: 4 – as an appetizer

Directions

1. Preheat oven to 425 degrees F.

2. Prepare 2 baking trays with tin foil or parchment paper.

3. Chop the cauliflower and broccoli into chunks – each piece should be large enough for 2 full bites

4. Grab 3 mixing bowls to prep the dredge:

Mixing Bowl #1 – combine flour, onion powder, chilli spice, and celery seeds. Mix well.

Mixing Bowl #2 – pour in almond milk.

Mixing Bowl #3 – combine bread crumbs, nutritional yeast, and garlic and herb blend. Mix well.

5. Arrange everything in an assembly line to prep quickly. Begin by wetting each piece under water.

6. Next, place pieces one by one into the flour, coating lightly, then into the milk, and finally into the bread crumb mixture.

7. Make sure to coat well in the breadcrumbs, and scrunch with your hand to get a nice thick coating. Then, place all finished pieces onto the trays.


8. Place the trays in the oven, and cook for 1 hour. Poke a fork into the pieces to test their tenderness, and if needed, cook for longer.

9. When the bites are nearly ready, grab a small sauce pan and empty the pizza sauce into it. Add both the oregano and the basil, and heat through on medium heat for a few minutes so that it’s warm to serve.

Plate the veggies, and spoon the sauce into a mug. Serve, and enjoy!

Happy Plant-Based New Year!