vegan bbq cauliflower wings

“One to change a few. A few to change many. Many to change the world. Starts with one.” -Anonymous



It's 2018, okay. More and more people are trying to better their lifestyles and incorporating more plant-based foods and true soul food into their lives is one way they've been doing so. Vegan food doesn't have to be bland or rabbit food - you can legit create an alternative for every gluttonous carnivore meal you grew up loving. Believe it or not, there are people who actually grew up not loving the taste of meats, seafood, or dairy - all on their own free will. I was never a huge fan of beef or pork but would only eat those things growing up when my family had BBQs or holiday dinners.

Since being an adult and having to do adult things like cook for myself and my little ones, I see things a bit differently. One of my favorite indulgences before "going vegan" was chicken - lots of chicken. Hot wings, pasta with chicken, etc - but definitely buffalo chicken wings.


Thanks to the internet and the holy grail of recipe inspiration, Pinterest, I took to the kitchen to create my own version of wings for folks like me who chose the road less traveled. Yes, these "wings" are delicious and YES, they have been carnivore-approved by my sister, who LOVES her meats. Check it out.



 The recipe is pretty simple and I'll even be sharing my recipe for the vegan ranch dip you see in the photos. Tastes JUST like ranch - no lies here. If you love sticky wings that melt in your mouth, you'll enjoy it for sure. No use of processed, vegan meat alternatives - only cauliflower. This recipe is gluten and dairy free. Grab this super easy recipe and see for yourself.


STICKY, VEGAN BBQ CAUIFLOWER WINGS


vegan bbq cauliflower wings
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes


Ingredients

  • 1 Head of Cauliflower
  • Panko Bread Crumbs - Gluten Free
  • Almond Milk
  • All-Purpose Flour - Gluten-Free
  • Garlic Powder
  • Chilli Powder
  • Himalayan Salt
  • Ground Pepper
  • BBQ Sauce
  • Sesame Seeds

How To Make Homemade Vegan Ranch Dip:

Easy stuff. Take a small bowl and add 4-5 scoops of vegan mayonnaise. Add garlic powder, chilli powder, ground black pepper, and less than half cup of almond milk - mix together. Add tablespoon of apple cider vinegar and mix again. Take a couple of fingers full of parsley and to chop up then add to mixture - stir into dip .

NOTE: You can use any plant milk you desire or even water. I just love almond milk. You can also use regular vinegar but the apple cider is way better. 


Instructions:

Begin by prepping your batter for your cauliflower wings by cutting head in half, then cutting into florets. You can make them look however you please. You will need one bowl for your batter and one bowl for your bread crumbs. You can choose to pre-heat your over to 350 degrees but I didn't turn my oven on until I finished battering. To make your batter: Take two cups of all-purpose flour, add garlic powder, onion powder, himalayan salt, ground pepper, and almond milk to mix together. If batter is too think, add more milk. You want it to be a pancake batter-like consistency. Set aside. 

Dip cauliflower florets into batter, coating them evenly then dip into panko bread crumbs, coating evenly. I used the Ian's Bread Crumbs here. You can do this process in one sweep or a few florets at a time. Add coated florets to baking pan and let bake for 25 minutes. Tossing in between, half way through.  Remove after 25 minutes and coke the "wings" in your desired BBQ sauce. I used the Heinz Hawaiian Sweet + Smoky sauce here since I ran out of Organicville Tangy.  Place back in oven for another 10-15 minutes. 

Remove from oven and sprinkle with sesame seeds and chopped parsley - for aesthetic, ya know. Enjoy the warm, sticky and flavorful goodness your body will thank you for later!


vegan bbq cauliflower wings



What's a dope recipe you've tried lately?
consuming my placenta

It's been close to 5 whole months since I gave birth to my beautiful baby girl, Nala. Now that she's growing, things are starting to get a bit better as far as breastfeeding and routine goes. During this pregnancy, I was able to revisit the idea of placenta encapsulation - something I knew I wanted to learn more about and make happen if I was ever blessed with new motherhood again, and I was.

To some, consuming your own placenta is questionable and not fully understood. To me, it's sacred in a sense. For starters, my interest sparked when I unknowingly signed away my rights to my son's placenta before he was born. Like, does any woman ever question what they REALLY do with your placenta in those hospitals? I did. After such a bad birthing experience along with crappy nurses, I knew the second time around that I didn't want people like that caring for me or something as precious as my baby or the placenta. So... in good ol' non-mainstream fashion, I chose to keep my placenta.




WHY EAT IT?

Well, unlike some crunchy mamas who actually worked the nerve to grind or fry up and eat their placentas like a lasagna meal, I knew off the bat that I wanted to encapsulate. If you know anything about mammals, they're notorious for consuming their placentas after birth - only humans aren't, which I found interesting. Plus, the thought of having strangers "discard" a part of me and my baby without actually talking with us about it, made me nervous.


The process of encapsulating was actually pretty simple. Of course, I did tons of research, made note of both views of placenta consumption - good and bad, and ultimately came to the conclusion that more women should probably look into this if they're pregnant and/or plan to be.


If you're the type to need a scientific study or proof of effects, you won't find much. Most people that have consumed their placenta tend to embrace natural processes over always needing a periodic table of formulas, ya know. To each her own.


WHY DO IT ON MY OWN?


Yes, they have people who actually run businesses that handle placenta services like encapsulation but again, total stranger to me. I wanted this experience to be one I learned from so when doing my research I noticed that paying a "professional" to encapsulate for you would cost anywhere from $250-$500. Of course, adding tincture and such could add to the price.


I was able to do it on my own for less than $130. Not bad, right? I didn't know of many black moms who consumed their placenta until I discovered that one of my favorite YouTubers, Ambrosia,  decided to share her experience doing so with her first born. It inspired me to definitely give it a go.


The whole experience from beginning to end felt like my own personal ritual. I cared for the placenta so gently, treating it as if it were an actual life-form, when in a sense it still was to me. From drying out the placenta to encapsulating, it took me 2 days (only because I work from home and was still figuring out a better schedule at the time) but I'm sure it could have all been done within a day.



consuming my placenta


DOES IT HELP?


I can only speak for myself so yes. After birth, I had a case of the baby blues. I would get easily frustrated, go from happy to sad, and even felt defeated most days. I began taking the placenta pills daily - two a day - and the 73 capsules I made lasted less than 3 months. I didn't really notice a change in myself until maybe 3 days after. I'd feel optimistic about the day ahead and slowly started to feel like myself again. It's helped me and I've noticed the change.



I'll share a video of the process and end result of my placenta encapsulation on my YouTube channel soon! Go subscribe to stay in the loop!

If you've been curious or have thought about keeping your placenta - to bury or consume, share your thoughts in the comments below.




To some people eating a salad is just this boring way of trying to be healthy.  For others, it could be the thought of eating rabbit food with no flavor.  For people like me who love the power of greens, there's nothing you can't do without a little imagination, curiosity, and creativity.

I like to enjoy a delicious salad bowl quite often and this is no exception - and it includes some of my favorite ingredients.  Pea shoots, garbanzo beans, red cabbage, sprouts, and delicious avocado, of course.


DOPE BENEFITS: 

Pea shoots are these edible leaves of the traditional Garden pea plant. They're super versatile and bring a lot to the table when raw or cooked. The tender leaves can be used as a substitute for traditional salad greens or as a compliment to other recipes or side dishes.
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Garbanzo beans or chickpeas are legumes known for having great protein, iron, and fiber content. They can be eating raw, roasted, or cooked. If you're trying out plant-based alternatives, they're great for making vegan "tuna" and used in a meatless Burger recipe.

To prep, I soak them in water overnight to allow them to expand. If I'm not near a farmers market, I purchase mines raw from here.
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Sprouts are germinated seeds of legumes or grains. Lots of people love them because of their high nutritional value. They ensure blood purification and strengthen the immune system to protect against several diseases. They're also great for helping you to digest food detox, increase nutrient absorption, and if you love wheat gluten, it helps to break down gluten for easier digestion because we all know that human body can't properly digest gluten on its own.
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Red cabbage, also known as purple cabbage, is a veggie that contains 10 times more vitamin than green cabbage. It's beautiful hue makes it great for eye, bone, and immune health. It also strengthens your gut and supports fighting off cancer.
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Avocado one of my all-time favorite superfoods. Is best known for its benefits of heart health. Plus, my toddler and I totally LOVE eating it alone with a bit of pepper and himalayan salt. SO GOOD!


TRY THIS DELISH SALAD AT HOME


  • Garbanzo Beans (Chickpeas) - use canned if you prefer
  • 2 Handfuls of Pea Shoots
  • 1 Handful of Sprouts
  • 1 half of Red Cabbage 
  • 1 Avocado
Optional Toppings:
  • Diced Jalepeno (for a little spice)
  • Hemp Seeds 
Season with pepper and a bit of Himalayan salt to taste and enjoy!
go to makeup for flawless face

"Be a classy woman with a little bit of hood and a lot of universe in you.
- Unknown

It's been a long time but I've been slowly making my way back to loving makeup. I use to own TONS of makeup just because... then I became a mom and my new look became au naturale over everything, no matter what. I would only wear makeup on occasions where I'd be at an event or wanting to dress up just to doll up - so "getting glam" wasn't a consistent thing for me.

BUT... BUT... when Rihanna announced a line of makeup with over 40 shades for all women, I figured I'd re-evaluate my beauty life. I hadn't been so excited to dive back into playing in new looks since my mom gave me my first dark lip color yearrrrsss ago. (It was a deep burgundy lipstick by Fashion Fair Cosmetics). 

I've dabbled in a few moments of sharing a light slay in the past few months - all thanks to the makeup products that I run to whenever I want to dress my face up just a little bit. I like to keep it simple, usually always neutral, and slightly bold. 

MY WEAPONS OF BEAUTIFICATION

I don't have to add to all the rave reviews about these two products do I? I will anyway. I LOVE them both! Before, I was using a BB Cream by Black Radiance as my foundation. It did the job but the Fenty foundation is doing the job and then some. The Pro Filt'r Instant Retouch Primer has a lovely smooth/silky texture to it and is super light. 

The Fenty Pro Filt'r Foundation is literally a second skin for me. I use shade 400, but I could getaway with wearing 410 as well. Light, covers just enough to keep it naturally flawless, and stays put on me all day. I have "normal" skin.

I use this mostly under my eyes and as a primer for my eyeshadow. Never had any issue with creasing and it keeps my eyeshadow put - so I like it. I may give the Fenty concealer a try in the future though just to see if I like it better or not.
This has been my favorite palette for over 3 years now. I no longer hoard eyeshadow palettes filled with colorsI'd likely never use so when I narrowed down my makeup, I kept it simple. I love Egyptian colors so the mix of matte and metallic in this palette is just perfect. I can do a killer smokey eye with it too! 
This is my new favorite! I love a good deep lip color. It's perfect for Fall/Winter but I'll definitely be wearing this all year-round. It lasts all day and doesn't eave my lips feeling dry or cracked. I also wear a bold red lippie when I'm feeling fierce. I love and recommend Cherry Blossom by Coloured Raine Cosmetics. 
I don't always use a finishing powder but when I do, it's always this one. I've been enjoying it for a few years now and still going strong. It feels nice and gives a nice-looking "set" to my makeup. 


What are some of your favorite products to use and why? Make sure to take a random day and do nothing but look fabulous doing it - that's my little tidbit of advance to you for some added self-care, fyi. 

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