Cranberry Barbecue Cauliflower Wings⁠⠀

Ingredients⁠: 1 head cauliflower, cut into large florets⁠, 3/4 cups Let’s Do Organic Chickpea Flour⁠, 1/2 tsp smoked paprika⁠, 1/2 tsp salt⁠

1 1/2 cups plant milk⁠, 1 tbsp oil⁠,

Cranberry BBQ Sauce:⁠⠀

1/2 cup cranberry sauce⁠, 1/2 cup ketchup⁠, 2 tbsp brown sugar⁠, 1 tbsp apple cider vinegar⁠

2 tbsp The Wizard’s Gluten-Free Vegan Worcestershire Sauce⁠, 1 tsp hot sauce⁠, 1 tsp ground mustard⁠, 1 tsp smoked paprika⁠, 1 tsp onion powder⁠, 1/2 tsp garlic⁠, 1/2 tsp salt⁠, 2 tbsp vegan butter⁠

Instructions⁠:

425 ºF. oven, Line 2 baking trays with parchment paper and set aside.⁠

Mix together the flour, paprika, salt, milk, and oil to make a batter. Coat the cauliflower and place on the baking trays.⁠

Bake for 20⁠-⁠25 minutes.⁠

In a⁠ saucepan whisk together all⁠ of the ingredients. Heat for about 5 minutes for the flavors to meld and the vegan butter to melt.⁠ Set aside.⁠ Once the cauliflower wings are done baking, immediately toss them in the cranberry barbecue⁠ sauce.

Worcestershire & Hot Stuff Black Bean Dip

4 cups cooked or canned black beans, 1 tsp vegetable oil, 1/2 cup onion, finely chopped

2 cloves garlic, minced, 1/4 cup cilantro leaves, finely chopped, 1-1/2 tsp The Wizards Hot Stuff, or more to taste, 1 Tbsp sugar, 1-1/2 Tbsp The Wizards Organic Worcestershire Sauce, 1 Tbsp kosher salt, Fresh lime juice, to taste, Large bag of tortilla chips

In a blender or food processor, or with a wooden potato masher, blend the beans until creamy but with some texture remaining, and place mashed beans in a large mixing bowl.

In a small frying pan, heat the oil, and saute the onion for 2 minutes; then add the garlic, and cook for 30 seconds. Add to the black beans, along with cilantro, hot sauce, sugar, Worcestershire and salt. Mix well, and taste for seasoning. Adjust as needed with salt and lime juice. Serve with tortilla chips.

Serves 8-10 as an appetizer.

Hot or Cold Artichoke Dip/Spread

1can Native Forest Quartered Artichoke Hearts, drained and diced (14oz)

1 box Mori Nu Tofu, Firm (12.3oz)

1/4 cup Soy mayo

1/2 tsp. Garlic powder

2 Tbsp. Soyco Vegan Parmesan cheese

1 tsp. The Wizard’s Organic Vegan Worcestershire Sauce

1 Tbsp. Premier Japan Gluten-Free Hoisin

Preheat oven to 350°F., In a food processor, puree tofu, mayo, garlic powder, parmesan cheese, and Organic Vegan Worcestershire Sauce, Add artichokes and pulse briefly (or add artichokes by hand), Adjust seasonings adding Gluten-Free Hoisin as necessary.

Transfer mixture to a lightly greased, 8” x 8” pan (or 3 cup casserole dish). Bake for 15-18 minutes until edges are warm. Serve warm or at room temperature with assorted varieties of Brown Rice Snaps. (Courtesy of Mimi Clark, Vegan cooking instructor, Fairfax Station, VA)