By: Bethany Walker

Buffalo Cauliflower Wings

• Pre-heat the oven to 350 F
• Line an 11 inch x 17 inch baking sheet with parchment paper
• Mix the following ingredients in a medium size bowl.

3/4 cup of ap flour
1 cup of water or milk
3 tablespoons Franks Red Hot sauce
salt and pepper (just a pinch of each)

The batter should have a thick pancake batter consistency.

• Cut 1 head of cauliflower into wing size pieces. Dip each piece into batter and tap excess batter back into bowl. Place onto parchment paper. Some oozing is bound to occur but if your batter is not adhering to the cauliflower it needs to be thicker. * Tip: Make sure the cauliflower is not wet. The batter will not adhere.

• Bake in oven for 15-20 minutes. Until golden.
• Melt 1/2 stick of butter or vegan butter and add 1/4 cup of hot sauce. Take cauliflower out of the oven and brush each piece with butter mixture. Place back in oven on the top rack and set the oven to broil. Let them broil another 5-10 minutes. * Tip: Once oven is on broil keep a close eye on them to prevent burning.

Quick Dipping Sauce

1 carton of greek yogurt
¼ cup blue cheese crumbles
½ teaspoon salt
1 tablespoon red wine vinegar

Smokey Portabella “BLTS”

• Make marinade

¼ cup maple syrup
1 teaspoon Liquid Smoke
¼ cup of oil

• Whisk together in a medium size mixing bowl.
  Add portabella caps (one per person)
  Marinate for 15-20

 

• Meanwhile prepare other sandwich ingredients
  Slice one red tomato
  Cut romaine or preferred lettuce
  Pit and slice avocado
  Toast 2 pieces of preferred sliced bread
  Mayonnaise

 

• Heat cast iron skillet on medium high heat.
  Add 2 tablespoons of oil
  Turn heat down to medium
  Add portabellas to pan. Cook until brown on both sides and most of the moisture has cooked out.
  Slice and assemble sandwich.

Polenta w/ Black pepper Bacon, Crispy Asparagus & Poached Egg

• Preheat oven to 350 F
• Place black pepper bacon on sheet tray and place in oven for 12-15 minutes (depending on thickness) Remove when browned and crispy
• Cut asparagus and toss with oil, salt and pepper. Place on a sheet tray and get it in the oven on the top wrack. Bake 7-10 minutes until crispy.

Polenta
2 cups of vegetable stock
2 cups of milk
1 teaspoon of salt
1 cup of fine ground polenta ( You can substitute any yellow cornmeal for this. Just remember the coarser the grind the longer it’s going to take on the stove)

• Bring first three ingredients to a boil. Turn heat down a few clicks and add polenta. whisk continuously for 8-9 minutes. * your goal is to keep it from sticking to the bottom
  *Optional: whisk in a tablespoon of butter at the end

Top the polenta with a poached or over easy egg, bacon pieces and crispy asparagus.