Pan Seared Scallops: "This recipe is a keeper and all the flavors pair well together. I normally do not use breading, but this breading did not overpower the fresh flavor of the scallops and the result was light and crispy." -CindyWMitchell
Tofu and cauliflower are the perfect blank canvas to carry the Indian flavors of mustard seeds, ginger, curry powder and cayenne pepper. Chickpeas bring their protein and hearty mouth feel to this one pot wonder
Blackening Rub: 1 tablespoon chili powder 1 teaspoon paprika 1/2 teaspoon cumin 1 teaspoon garlic powder 1 teaspoon kosher salt 1 teaspoon brown sugar 1 tablespoon vegetable or other flavorless oil Mix all ingredients in a small bowl and stir to combine a paste.