Monthly Archives: March 2019

Crispy Buffalo Califlower Wings

So, a lot of recipes for vegan wings soak something in a spicy goop and throw it in the oven or a vat of hot oil. Honestly, with wings, now that I’m vegan, I’d rather have something crispy and spicy with a zippy, layered texture, not some crap that’s supposed to remind me of those slimy, fatty, animal parts served up by tight-shirted amateur sex-workers. These cauliflower wings satisfy your taste buds without all the exploitation! The first time I made this recipe was late at night after a few drinks, so you know it’s gotta be good!

Spicy Califlower Wings

Preheat oven to 425º

1 head of cauliflower, broken into florets

1 1/4 cups plain non-dairy yogurt

1/2 cup Buffalo Wing sauce (I use Red Hot)

2 shakes of tabasco (more to taste)

1 Tbs Kosher salt

1 cup whole wheat bread crumbs (no dairy)

Preheat your oven to 425º. Toss the cauliflower florets with half the Kosher salt and spread in a single layer on a parchment-lined baking sheet. Roast for 15 minutes.

In the meantime, in a large bowl, mix the yogurt, wing sauce, tabasco, and Kosher salt together.

Remove the cauliflower florets from the oven after 15 minutes and dump the warm florets into the bowl with the yogurt mixture. Toss well. Like really well. Make sure that all the nooks and crannies are well coated.

Next, a two-handed move, while tossing, sprinkle the cup of bread crumbs and coat well.

Return immediately to the parchment-lined baking sheet and return to the 425º oven for 20-25 minutes.

If desired, toss with a little more buffalo sauce and/or serve with vegan blue cheese dressing or vegan ranch, and crispy celery sticks!



Vodka is Vegan

Normally I’m with Ron Swanson and feel that “clear alcohols are for rich women on diets” and for disinfecting wounds, but I’ll make an exception for a well-made Bloody Mary. “Well-Made” is the key here though, most of those sickly tomato juice concoctions you get at brunch with grandma aren’t worth the ice that’s chilling the glass.

Speaking of glasses, I use highballs with 1 1/2 oz vodka with a Tajin rim – I’m not a fan of the tall glass because you can’t stir it up as you drink it. Worse yet, if you sip it through a straw, you’re getting a mouthful of pepper and horseradish. All-in-all this recipe is not that spicy, kick it up if it suits you with the cayenne or Tabasco. Garnish with whatever, celery, skinny carrots, cucumber, or bell pepper sticks…toothpicks of cherry tomatoes, pickled okra, and olives work too. If you have people over, make a couple of these jars ahead of time and put the jars out on the table with a bottle of good vodka and a selection of garnishes. Shake it up and mix it up! Whatever you do, don’t forget the cornichons

Mason Jar Bloody Mary Mix

In one mason jar with lid add,

2 tsps horseradish

2 tsps apple cider vinegar

2 shakes of vegan Worchester sauce

10 twists white pepper and 10 twists black pepper (1/2 tsp each)

Shake (or 2) of cayenne pepper

1 shake of garlic powder

1 tsp smoked or Kosher salt

1/2 tsp celery seed (not Celery Salt)

4 dashes of Tabasco

Juice of half a lime

Fill the jar with good quality Tomato Juice or V8 and shake

Pour over 1 1/2 oz of good quality vodka and ice in a highball glass rimmed with Tajin, stir and garnish.