Merriman Webster defines epic (adjective) as: extending beyond the usual or ordinary especially in size or scope. Therefore, when a book has the word epic in the title, an expectation is immediately created that the book will exceed what is anticipated. Epic Vegan, the forthcoming second book by our friend and vegan superstar Dustin Harder, AKA The Vegan Roadie, not only meets our expectations, it transcends them. This book is filled with easy to follow recipes for all the comfort foods we want, the ones we didn’t know we wanted, and so much more. Although the book does not come out until July, I was lucky enough to see an advance copy (being a vegan blogger has its perks). After months of seeing teasingly tempting photos on Dustin’s Instagram page, to finally see the recipes and finished book in full was a true joy.
The recipes in Epic Vegan are designed to show us how to start with a simple dish and then transform it into something truly, well, epic. For example, we can start with something fair basic and delicious like Garlicky Cheddar Biscuits and revamp it into a Deep Dish Brunch Pizza with Garlicky Cheddar Biscuit Crust. If that isn’t good enough, how about going from vegan fried chicken, and turning it into a Fried Chicken ‘n Waffle Benedict Sandwich.
Epic Vegan is more than cookbook. It is the true embodiment of Dustin’s personality: fun, accessible, and playful. The recipes get us excited to be in the kitchen, and the anecdotes make us feel like Dustin is standing alongside us. Here is a sample recipe so you can see how easy and delicious the recipes are. Within the recipe we see references to other recipes in the book that show us how to make it epic.
EVERYTHING BUFFALO CAULIFLOWER BITES
Cauliflower buffalo bites have swept the nation! Vegan restaurants and nonvegan restaurants alike serve them, and they are popular among patrons far and wide. I wanted to add a touch of EPIC to these with the “everything coating,” but you should feel free to epic them up yourself—maybe by tossing them in the Sweet Thai Chili Sauce on page 46 or by serving them naked with the Coconut-Cheddar Fondue on page 43 on the side.
Get creative!
For Buffalo Sauce:
◤ 1 cup (235 ml) hot sauce
◤ ¼ cup (55 g) vegan butter
◤ ¼ cup (60 g) packed organic dark brown sugar
For Everything Coating:
◤ 1 tablespoon (6 g) dried minced garlic
◤ 1 tablespoon (6 g) dried minced onion
◤ 2 teaspoons (6 g) black sesame seeds
◤ 2 teaspoons (12 g) Maldon or coarse sea salt
For Cauliflower Bites:
◤ 1 cup (125 g) all-purpose flour
◤ 1 cup (140 g) stone-ground yellow cornmeal or polenta
◤ ¼ cup (32 g) cornstarch
◤ 1 teaspoon sea salt
◤ ½ teaspoon black pepper
◤ 1½ cups (355 ml) seltzer water
◤ Canola oil or cooking spray
◤ 1 medium head cauliflower, trimmed and cut into bite-size florets
◤ 2 scallions, roughly chopped
◤ Blue Cheese Dressing (page 42), or store-bought vegan blue cheese dressing, for dipping
To make the buffalo sauce:
In a small saucepan, combine the hot sauce, butter, and brown sugar. Bring to a simmer over medium heat and cook for 2 to 4 minutes, or until the butter has melted and the sugar has dissolved. Remove from the heat and set aside.
To make the everything coating: In a small bowl, combine the garlic, onion, sesame seeds, and salt. Set aside.
To make the cauliflower bites: In a medium bowl, whisk together the flour, cornmeal, cornstarch, salt, and pepper. Slowly add the seltzer water, whisking until well combined and a thick batter has formed.
In a wok or large saucepan, pour 3 inches (7.5 cm) of canola oil. Heat the oil to 350°F (175°C) when tested with a candy thermometer or a drop of batter fries quickly and bubbles up to the top. Line a plate with paper towels.
Working in batches, transfer half of the cauliflower florets into the batter; mix around until all the florets are fully coated. Using tongs, pick up a piece of cauliflower, allowing excess batter to drip off, and carefully transfer into the frying oil; repeat with the remaining battered pieces.
Fry in small batches for 4 to 6 minutes, or until golden brown. Use a slotted spoon to transfer the cauliflower to the paper towel–lined plate. Repeat until all of the cauliflower is fried.
In a large bowl, toss ¼ of the fried cauliflower bites with ¼ of the buffalo sauce and 2 teaspoons (10 ml) of the “everything” mixture (you get a more even coating if you do it in batches). Transfer the bites to a serving tray and repeat for the remaining bites. Sprinkle the plated cauliflower with any remaining everything coating and the scallions, if using.
Serve with Blue Cheese Dressing on the side, for dipping.
Baked option: If you prefer to stay away from frying, coat the cauliflower with the batter as directed, making sure to remove as much excess batter as possible. Transfer to a parchment lined baking sheet lightly coated with cooking spray, and bake at 450°F (230°C, or gas mark 8) for 30 minutes, flipping once, or until lightly browned. Remove from the oven and continue with the recipe as directed.
Yield: 6 to 8 servings
Tip: Want a meatier texture? Make these with the Simply Seitan on page 22 by cutting the seitan into bite-size pieces and using in place of the cauliflower. If you ran out of batter before you coated all the cauliflower, store the leftover cauliflower in the fridge for use in Savory Cheddar Fondue Waffle Bowl on page 139.
(recipe and photo reproduced with persmission from the publisher.)
Although Epic Vegan comes out in July, you can pre-order it now and have it as soon as it comes out. In the meantime, while you are waiting, you can keep making Everything Cauliflower Bites.
