Recipe's of the Week are Spicy BBQ Cauliflower Wings With Cashew Dipping Sauce, Mexican Street Corn and Roasted Artichoke Pasta with Lemon Butter Sauce​ at the Sustainable Action Network (SAN), Tune in daily 1230PM EST for Plant Based News at SAN TV!

Spicy BBQ Cauliflower Wings With Cashew Dipping Sauce

Ingredients

For the Spicy BBQ Cauliflower Wings:

• 1 cauliflower head, cut into florets
• 1 cup almond milk
• 1 cup whole wheat pastry flour
• 1 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1 teaspoon paprika
• 2 tablespoons nutritional yeast flakes
• A pinch of black pepper
• 3/4 cup BBQ sauce
• 1/4 cup Sriracha

For the Cashew Dipping Sauce:

• 3/4 cup raw cashews, soaked for a few hours
• 1/2 a lemon juiced
• 1 teaspoon apple cider vinegar
• A pinch of sea salt
• 3-4 tablespoons water

Preparation

To Make the Spicy BBQ Cauliflower Wings:

1. Preheat oven to 450°F.
2. Line a baking sheet with parchment paper.
3. In a mixing bowl, whisk together the almond milk, whole wheat pastry flour, and spices.
4. Cut up the cauliflower heads into florets, and place the pieces in the mixture and coat them thoroughly.
5. Spread the cauliflower on the parchment lined baking sheet and cook it for 20 minutes.
6. While the cauliflower pieces are cooking, mix together the BBQ sauce and Sriracha.
7. Once the cauliflower florets are golden brown, coat them with the BBQ sauce mixture and cook for an additional 5 minutes.

To Make the Cashew Dipping Sauce:

1. Place all ingredients in a blender and blend them until they are smooth.
2. Store them in the refrigerator until you are ready to eat.

Haley Gallerani

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The Vegan Abroad is the go-to destination for all things vegan: vegan travel, vegan beauty, vegan fashion, vegan health, and vegan recipes.

Mexican Street Corn

Serves

4

Cooking Time

20

Ingredients

For the Corn:

• 4 ears of corn

For the Toppings:

• 1 lime, juiced
• 1/3 cup vegan mayo
• 1/3 cup vegan cotija cheese
• 2-3 teaspoons Tajin seasoning or ancho chile powder
• Chopped cilantro optional
• hot sauce optional

Preparation

1. First, preheat a cast-iron griddle to medium-high and remove the husks from your corn cobs.
2. In the meantime, prepare your toppings. Mix ½ the lime juice with vegan mayo (or Mexican crema). Cut the other half of the lime into wedges for serving. Crumble or grate the cotija cheese and chop the cilantro. Set aside.
3. When the griddle is hot, cook the corn directly on it for about 10-12 minutes, making sure to rotate each cob throughout to get char marks on all sides.
4. Once the corn is cooked, brush with vegan mayo, a sprinkle of cotija, tajin or ancho chile powder, and a lime wedge.
5. Some people (like us) also enjoy these served with chopped cilantro and Valentina hot sauce. Enjoy!

Mitch and Justine Chapman - 

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At Broke Bank Vegan, you'll find Mexican food made cheap, easy, and delicious. As residents of Mexico, we re-create authentic meals with a vegan twist. Our nursing backgrounds showed us the limitations of promoting health through diet within a hospital setting. Recognizing many diseases are food-related, we are motivated to develop nutritious plant-based recipes you'll want to make over-and-over again!  

Artichoke Pasta Recipe Ingredients

Here’s what you’ll need to make this artichoke pasta recipe:

• Pasta, of course! Any long pasta shape will do. I especially like spaghetti and linguine here.
• Baby artichokes – If you’ve never cooked fresh artichokes, don’t let them intimidate you! Once you get the hang of it, they’re easy to work with. Find my method for trimming and preparing them here.
• Lemon butter sauce – You only need butter, lemon juice, garlic, salt, and pepper to make this rich and flavorful sauce. Make it plant-based by substituting vegan butter.
• Parsley and mint – For fresh flavor.
• Pine nuts – For crunch.
• And salt and pepper – To make all the flavors pop!

To make this recipe, you’ll start by roasting the artichokes according to this method.

While they’re in the oven, make the lemon butter sauce and boil the pasta, reserving some of the starchy pasta water.

When the artichokes are ready, toss them with the pasta, the sauce, and the parsley, adding pasta water, as needed, if the pasta is dry.

Season to taste, portion the pasta into bowls, and garnish it with pine nuts, fresh mint, and, if you like, some pecorino cheese. That’s it!

Hello, we're Jeanine and Jack.

We love to eat, travel, cook, and eat some more! We create & photograph vegetarian recipes from our home in Chicago, while our shiba pups eat the kale stems that fall on the kitchen floor.