LaTocha’s Planted Lifestyle

Xscape singer LaTocha Scott-Bivens shares a vegan fried shrimp and pasta recipe in the kitchen with Wendy. She also confirms that there will be a Verzuz battle with R&B groups Xscape and SWV.

(App) Vegan Fried Shrimp over the slaw

INGREDIENTS

1 pound of vegan shrimp

1/2 teaspoon baking powder

1 teaspoon Made Right Garlic Powder

1/2 teaspoon Old Bay seasoning

1 cup flour

1 cup cornmeal

2 cups egg substitute

1/2 teaspoon squeezed lemon juice

Oil for frying

INSTRUCTIONS

FOR THE DRY MIX:

Combine flour, cornmeal, baking powder, Made Right Garlic Powder, and Old Bay Seasoning in a large bowl

FOR THE BATTER:

Place 2 cups of egg substitute in a medium-sized bowl.

Dip each shrimp in the batter, and into the flour/cornmeal dry mix.

Repeat this process for crispiness.

Heat oil in a large pan or pot to 350 ̊F.

Fry the vegan Shrimp for 4-5 minutes or until preferred golden brown.

Carefully transfer vegan shrimp to a paper towel-lined plate, then drizzle with lemon juice.

Pair with your favorite side dish for an easy, delicious dinner.

“I love to serve this alongside a quick cabbage slaw.”

*SLAW RECIPE*

To create the slaw, slice the cabbage into thin ribbons until you have about 2 cups; place in a

bowl.

Add 3 tablespoons of rice wine vinegar, 1/4 cup olive or vegetable oil, 3 tablespoons of agave

syrup. Sprinkle with salt and pepper and add some sesame seeds to the top of the slaw.

(Main) Rocky’s Rockin Penne Pasta w/Asparagus, Capers & Sun-Dried Tomatoes

INGREDIENTS

16 oz. box of whole-grain penne pasta

2 tablespoons coconut or olive oil

3 tablespoons minced garlic

1/2 cup chopped onions (optional)

1 teaspoon Made Right Garlic Powder

2 cups of asparagus

1/2 cup ready to eat sun-dried tomatoes

(cut into small strips)

1 tablespoon capers

1 tablespoon nutritional yeast

1 cup vegetable broth

1 tablespoon all-purpose flour

INSTRUCTIONS

Prepare pasta according to box instructions (do not rinse), set aside.

In a large saucepan, on medium-high heat, add coconut oil and minced garlic, asparagus, and

sun-dried tomatoes and stir while cooking for 3-4 minutes.

Add chopped onions, and capers; continue to cook until vegetables are fork-tender.

Next, add in the flour and nutritional yeast and the teaspoon of Made Right Garlic Powder and

mix to cover all of the vegetables.

Slowly stir in the vegetable broth and bring contents to a simmer.

The flour and yeast mixture you coated the vegetables with will help the sauce thicken up.

Add cooked penne pasta, stir well, and season to taste. This dish comes together so beautifully,

“I know you are going to love serving it to your family.”