It’s What’s Cooking Wednesday, and we’re whipping up some Baja-inspired “shrimp” tacos, using Vegetarian Incorporated vegan “shrimp”! We found a non-vegan recipe, and just replaced the shrimp, sour cream, mayo and cotija cheese with vegan versions—there’s not much that can’t be deliciously veganized! Ingredients: “Shrimp” Taco Sauce Ingredients: * 1/3 cup Forager vegan sour cream * 1/3 cup vegan mayonnaise * 1 1/2 Tbsp lime juice, squeezed from 1 medium lime * 3/4 tsp garlic powder * 3/4 tsp Sriracha sauce, or to taste “Shrimp” Taco Toppings: * 8 white corn tortillas, (small, 6” diameter) * 1/2 small purple cabbage, 2 cups shredded * 1 large avocado, pitted, peeled, and diced * 1/2 red onion, diced * 4 oz Follow Your Heart vegan feta * 1/4 bunch cilantro, coarsely chopped * 1 lime , cut into 8 wedges For the “Shrimp”: * 1 lb All Vegetarian Incorporated vegan “shrimp” * 1 garlic clove, pressed or minced * 1/2 tsp sea salt * 1/4 tsp black pepper * 1/4 tsp ground cumin * 1/4 tsp cayenne pepper * 1 Tbsp olive oil Instructions: * Make the “Shrimp” Taco Sauce - In a small bowl, whisk together the sauce ingredients and set aside for the flavors to meld. Transfer to a squeeze bottle if desired. * Prep the Toppings - Thinly slice cabbage, dice the avocado, finely dice the red onion, and coarsely chop the cilantro. Arrange toppings in small bowls for easy serving. * Season the “Shrimp” - Thaw and pat dry the “shrimp” with paper towels and place in a medium bowl. Add seasonings and garlic and stir to combine. * Cook the “Shrimp” - Place a large non-stick pan over medium-high heat. Add 1 Tbsp olive oil and add “shrimp” in a single layer. Sauté 1-2 minutes per side or just until cooked through. Set aside to cool. * Heat the Tortillas - You can toast the tortillas over a gas flame, on a griddle or in a skillet. * To Serve - Build tacos by arranging toppings and “shrimp” over each toasted tortilla. Serve drizzled with the taco sauce. What are you cooking up tonight? (fb)

We have been eager to try the soy-based May-Wah nuggets we recently bought at the Asian Market, so May-Wah Nuggets and Broccoli are What's Cooking Wednesday! May-Wah Nuggets and Broccoli Ingredients: 8 oz May-Wah nuggets thawed and sliced 8 oz broccoli florets 4 cloves garlic, sliced 2 shallots, minced 1 tbsp mirin 1 tbsp tamari 1 tsp brown sugar 1 tbsp rice vinegar 1/2 tbsp corn starch 1/2 cup water 2 tbsp oil Directions: 1. Mix garlic, shallots, mirin, tamari, sugar, rice vinegar, corn starch and water together, set aside 2. Blanch broccoli 3. Heat oil in a wok on medium-high, add nuggets and cook until lightly browned. Add broccoli and cook for another minute. 4. Add corn starch mixture and cook for 1-2 minutes until thickened We served this dish with brown rice and blanched komatsuna (a Japanese green related to cabbage.) What are you cooking this Wednesday? (fb)