Buffalo & Honey Garlic Cauliflower Bites

Ingredients:

1 Cauliflower (Medium size)

1 1/2 cups flour

1 cup coconut milk

1 cup honey garlic sauce

1 cup buffalo sauce

1 tsp Paprika

1 tsp garlic powder

1 tsp onion powder

1 tsp black pepper

1 tsp salt

Instructions:

1. Wash and cut cauliflower into bite size pieces.
2. Pre-heat oven to 350 degrees F. line baking sheet with parchment paper and spray with olive oil.
3. Place coconut milk in a bowl and set aside.
4. In a separate container combine flour, paprika, garlic powder, onion powder, black pepper and salt.
5. One at a time, place cauliflower bites into coconut milk, coat in flour mixture then place on baking sheet.
6. Bake for 25 minutes, then coat half of the bites in honey garlic sauce and the other half in buffalo sauce. 
7. Bake for an additional 5 minutes.
8. Serve warm

Vegan Soup/Ital Soup

Ingredients:
6 Cups coconut milk
2 Cups water
1 Cup red kidney beans
1 Cup okra
1/2 lbs yellow yam
1 Caribbean sweet potato
2 Potatoes
1 Cup pumpkin or butter squash
2 Green onion
1 Spring thyme
1 scotch bonnet pepper
1 Maggie pumpkin soup mix
1 Dried coconut


Coconut Milk:

1. Break coconut,  pour out coconut water, then separate the meat of the coconut from the hard outer shell.
2. Cut coconut into small pieces to help with the blending process 
3. Add coconut into the blender and pour 1-11/2 cups of water into the blender and blend until smooth.
4. Strain the blended portion through a strainer. continue to add water to the coconut trash and strain until you get the disired amount.
5. The less water you add the richer the coconut milk will be.                                                          

Instructions:

1. Add water and red kidney beans to pot and cook for 30 minutes.
2. Add coconut milk, pumpkin and scotch bonnet pepper to pot and bring to a boil.
3. Add Caribbean sweet potato, potatoes and yellow yam to pot and cook for 20-25 minutes.
4. Add soup mix, okra, green onion and thyme to the pot and cook for 10-15 minutes.
5. serve warm. 

Salmon stuffed with Spinach and cream cheese

Ingredients:

2 Salmon fillets, Sliced in half (not all the way through)

¼ cup cream cheese

¼  cup parmesan cheese

1 cup spinach

1 teaspoon blackened seasoning

1 teaspoon olive oil

1/2 teaspoon salt (optional)

Instructions:

1. Slice salmon in half to create an opening to add the stuffing.
2. wash salmon and season with blackened seasoning and salt, then set aside.
3. Add spinach, cream cheese and parmesan cheese in a bowl and mix together well.
4. Heat olive into an ovenproof skillet.
5. Add spinach mixture in the opening you created for the salmon then sear for 5 minutes on each side. 
6. Transfer skillet to the oven and bake at 350 degrees C for 15-20 minutes.