Buffalo Soy Curls Recipe and a review of Daiya’s Blue Cheese dressing

Whew, this summer has been so busy! So much happening in my life right now.

Girls Rock camp starts on Monday and I am super excited to help feed people there.

Today I was in the grocery and came across Daiya’s new salad dressings. I was intrigued by the blue cheese one. I never really liked blue cheese, and I hated chunky versions of the dressing. I only liked it if it was smooth. But I decided to purchase it on a whim, and then suddenly had the great idea to make something buffalo style to accompany it.

I came up with a recipe for buffalo soy curls.

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The recipe is as follows:

Ingredients:

  • 1 bag Butler Soy Curls
  • Water to cover soy curls
  • 1/4 cup chickpea (garbanzo bean) flour
  • 2 tbsp nutritional yeast
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/4 tsp black pepper
  • 1 bottle Frank’s Red Hot sauce

Directions:

  1. Soak soy curls in a bowl covered with water for 10 minutes.
  2. Turn oven to broil.
  3. Drain soy curls.
  4. Place flour, nutritional yeast, garlic and onion powders, and pepper in a ziplock bag.
  5. Toss soy curls into ziplock bag.
  6. Spray a wide-rim baking sheet sprayed with cooking oil.
  7. Dump out soy curls out of bag and spray the tops of the soy curls with oil.
  8. Place in the broiler for about  5 minutes (watch them carefully, every oven broils slightly different, you may require more or less time).
  9. Toss, flip, or stir soy curls around a bit. Place back in the broiler for 2 minutes.
  10. When the soy curls are starting to get crisp and slightly brown, take out of the broiler and pour the hot sauce on top.
  11. Broil for another minute, then take out of the oven.
  12. Serve with celery and vegan blue cheese.

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REVIEW OF THE DAIYA BLUE CHEESE DRESSING:

Despite my reservations, I was quite impressed. It’s been ages since I’ve had the real thing, but once I tasted it I had to re-check the ingredients to make sure Daiya hadn’t pulled a fast one on me. It’s very convincing and there’s no chunkiness. Woohoo! It’s perfect for taming buffalo stuff.

Hope your summer is going well too!

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mish mosh of things and the week in review of foodie photos (albeit a day late!)

Yesterday there was no post because I was so tired! I had to get up really early and go to an event at the school I plan to go to for Culinary Arts and hopefully nutrition! I got to try out working in a culinary classroom for three hours. I made the quinoa salad that was on the menu, which was nice. I was really scared/nervous and struggled a bit due to that, but I am so excited to learn more, and I learned so much in that short amount of time! It was so enjoyable and went by really fast, there was no time to spare!

I am looking forward to starting in the Fall!

I have decided to try to only use my banana ratings system for vegan products and companies that I try now. The reason for this is because I want to be supportive of people like me or my vegan chef role models even if I don’t love a recipe as much as I would like to. I will still make suggestions and tips and maybe some constructive criticism when necessary, but will try to be more positive from now on. I think that’s fair because I would like the same types of things said about me and my recipes.

I made some really good food this week!

Here are some pictures/descriptions/links to them!

Buffalo Cauliflower (Made without hot sauce!) with dill cashew dip

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This recipe was amazing! I ate so much of it! I love that it does not use bottled hot sauce and instead uses herbs and spices to make your own. This way, I could control the sodium content and it was not ridiculous in that regard. It was extremely tasty, too. I put a little more cayenne in it and it was the perfect hotness. The dip blew me away though! It tastes exactly like blue cheese somehow!! I liked it so much that I am going to make it again this week!

Tempeh Sloppy Joe’s

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My picture definitely lives up to the “sloppy” title. Oops. I found this recipe here.. It was quite tasty and I loved that it had so many servings of vegetables in it! The cooked cherry tomatoes were a great idea. I added black olives (although I did not like how they tasted in it really), chopped scallions, and tofutti sour cream into half a pita. I did mix the tempeh with the sauce.

I think that was it, I had lots of salads and was eating leftovers from last week too!

This upcoming week you should get some really great ideas/inspiration from the recipes I will be cooking from! Or at least, have to wipe up your watering mouth. Hopefully I’ll be able to post at least on Friday, but it depends on my schedule and school stuff!