Palmer Wayne - THE SOUTHERN VEGAN DIET: The Ultimate Guide To Southern Vegan Diet
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- Prep Time: 10 Minutes
- k Tm: 20 Minutes
- ddtnl Tm: 1 Hour
- Total Tm: 1 Hour 30 Minutes
- 4 und (1.8 kg) wx tt*, (nw tt, red tt)
- 1- tn salt, divided
- 3 lr stalks, thnl ld
- 2 rrt tk, dd
- 2 green nn, sliced thn (whites and grn)
- 2 u (15 z, 425 g) vgn mayonnaise
- u dijon mutrd
- 2 tbln apple dr vinegar
- 1 bunh frh dll, finely hd
- Pinch f black pepper
- Bl, l, and cut tt: Brng a lrg pot f wtr nd 1 teaspoon f salt to a rolling boil. Bl tt untl soft and a knf can easily k through, but nt vrkd nd water lggd (about 20 mnut). Remove frm ht, drn wtr, nd llw potatoes to l (30 mnut). On cool, ut tt into bite-size urtr.
- Cmbn tt ld ngrdnt: In a lrg bowl, dd ut tt, sliced lr, dd rrt, sliced green nn, vgn mnn, djn mutrd, l cider vngr, hd dill, the rmnng salt nd a pinch of blk r. Toss t t thrughl mix until ll ngrdnt r covered n mnn nd r evenly dtrbutd n ld (hwvr, dnt vrmx f th tt are ft nd muh).
- To rv: Ptt ld can b rvd immediately, but fr best rult refrigerate fr a minimum of 30-60 mnut t chill ld and let th ngrdnt rl their flvr.
- Prep Tm: 25 Min
- Ck Tm: 1 H 15 Mn
- Ttl Time: 1 H 40 Mn
- Srv 4-6
- 2/3 cup vgn mnn
- 2 tb Srrh u
- 1 tbsp freshly uzd lm ju
- Fr th ulflwr:
- 8 t 9 u ulflwr florets (tw-bt size)
- 2 tb vgtbl oil, lu 4 t 6 u fr deep-frying
- 1 tsp sea salt
- t grund r
- 1 u unwtnd nondairy milk
- 1 tbsp l dr vngr
- cup buffalo-style hot u
- 2 tsp rntrh
- 2 u all-purpose flur
- 1 tb lt
- 1 tbsp hl wdr
- 2 tsp garlic wdr
- 2 tsp nn wdr
- 1 tsp grund pepper
- 1 tsp ground g
- 1 t grund coriander
- 1 tsp smoked rk
- 1 t celery salt
- t grund nutmg
- t ground nnmn
- tsp ground umn
- tsp grund allspice
- Pr hd: t mk the S Sriracha l, tr ll th ngrdnt together n a bwl untl well mbnd.
- Prht th vn to 425F.
- T rr th cauliflower, toss th ulflwr n a bkng ht wth the 2 tbln vgtbl l, lt, nd ground r. Bk fr 30 to 35 mnut until tender. Lt l f necessary before handling th florets fr bttrng.
- Heat th l for deep-frying n a lrg hv-bttmd t r d frr t a tmrtur of 325F t 350F on a d-frng thermometer. The munt f l m vr dndng n th z of ur frng vl.
- To mk the bttr, mbn the nndr mlk with th apple cider vngr and ht sauce in a large bowl. Mx th cornstarch wth a small munt of the milk mxtur t mk a lurr and dd t the bowl. Th hl vd lumps.
- In nthr large bwl, mbn the flour with the salt and ll the .
- Do nt bttr th ulflwr nd lt it t bfr t goes in th l. Only coat th pieces n the l h rhd 325F. Batter a flrt, then t n th flour mxtur, then ubmrg in the bttr gn nd t n th flour mixture n gn. Fr a few t a tm fr 4 t 5 minutes until gldn brwn and r.
- Remove wth a lttd frng n onto a bkng sheet r large lt vrd wth paper twl t brb x l.
- Srv with th aioli r a dip of ur h.
- T rht leftover frd ulflwr, l the n a bkng ht and bk n a 425F vn fr 10 t 12 minutes.
- Prep Tm: 20 mnut
- Ck Tm: 1 hour
- Ttl Tm: 1 hour 20 minutes
- Servings: 12
- 2 1/5 z can of rd kidney bn, undrnd
- 2 cups brwn un kd
- 2 1/4 cups uk oats unkd
- 1 1/2 u rnml
- 1/2 u vegetable broth
- 1 medium bll r
- 1 medium yellow r wht nn
- 5 grn onions
- 3 large rrt
- 1 tbsp minced grl
- 1 t frh rmr lv chopped
- 1 tsp frh thm lv hd
- 1 1/2 tsp grund umn
- 3 sage leaves hd
- 2 1/2 tsp nng salt
- 1 tsp grund blk r
- 2 tb lv oil
- 3/4 cup BBQ u
- Toss the rrt, bell r, nd nn n a fd processor r blender.
- Pulse untl everything well minced, then l everything in a lrg mixing bwl.
- Next dd the beans( wth th liquid n th n), kd quinoa, nd t n th food rr, nd ul untl vrthng well mbnd.
- Add th quinoa, t, nd bn mxtur nt th mxng bwl wth the vgg.
- Now add in th grl, chopped herbs, and nng.
- Drizzle n th lv l.
- Mix th ingredients, nd pour n th vgtbl brth.
- Srnkl n th rnml.
- Mx again untl everything is wll mbnd.
- lghtl oil a 9 x 5 loaf n thn dd n th "meatloaf" mxtur.
- Bake n 375 F fr 45 mnut.
- Rmv th mtlf frm the n, thn l on a k ht.
- Slthr n th BBQ u.
- Put the meatloaf bk n th vn, nd bake untl th sauce is nice nd tk ( but 15 mnut).
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