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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Kittens, final classes, vegfest, oh my!

Hi! I’ve been slacking a bit with my posts, but with good reason!

First, I adopted a kitten!

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He’s the best. He was already named when we got him. His name is Sam (his litter mates were all named after Lord of the Rings characters), but we like to call him Sammy. He’s so playful and cuddly but also a little skittish.

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(oh, and as you can see I am rocking a new colorful hair style!!) I’ve been spending a lot of time with him, bonding and such. He was really scared at first and was skeptical of sleeping in my bed, but now he likes to cuddle with me in it, especially in the mornings. He’s keeping me on a better sleep-wake routine which is awesome. He is 13 weeks old, and we got him when he was 12 weeks. He really loves people too, lots of people have met him so far, and he isn’t afraid or timid of any of us.

Next up on my big news, I finished all the work for my degree! As part of one of my classes, I made a new website too and got business cards! You can check it out at veg-edu-ables.com! I’m hoping to start mentoring people who want to be vegan near me, and doing other things like cooking classes, food demos, providing food for different organizations, helping with people’s writing (which can be for anything, vegan or otherwise, but most of my writing has something to do with veganism, so that’s why it’s there too!), and more! I finished all my work for my Bachelor of Science degree on October 18, 2015! I will have that paper in my hand some time after December 31st! (My college has 8 week terms, where you take 2 classes each term for a total of 4 classes per semester). I’m so happy to be done early and have some time to really start working on some of my awesome projects!

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This calls for some celebration!

Part of that celebration was going to the Boston Vegfest! I went there today with my mom…my mom was really excited because she’s lactose intolerant and could have cheese and chocolates and all kinds of stuff! She’s never actually been somewhere that she can have so much stuff at! I got a lot of cool stuff, some for my birthday coming up this Thursday the 29th…

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I couldn’t decide what stickers to get at Herbivore so I got a ton…also some pins from Compassion Co.

I also got this gluten free magic bar from FoMu:

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I also got a vegan bacon chocolate bar from Rescue Chocolate, a t-shirt with a cow on it that says “Create Kindness” from Herbivore, some (vegan of course) sour cream and chive cashews, some Pulsin protein bars (it’s really hard to find good gluten free AND vegan protein bars), and tons of free samples. My mom was especially excited that So Delicious was giving away free full size mocha ice cream pops, her fave! (I was surprisingly not very hungry and so I didn’t eat that much stuff until I had a vegan hot dog that came in a gluten free wrap and had a delicious kale salad, coconut bacon, and chipotle mayo on it!! yum!) It was a really great day and my mom actually loved it, which I was a little worried she wouldn’t like it as much as she did! 🙂

I came home and made some pizza with Schar’s gluten free crust which makes pizza so much easier for me. It was a buffalo chicken ranch pizza.

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I made it by spreading the buffalo sauce on the crust, putting a mix of Follow Your Heart (hand-shredded) mozzarella and cheddar on top, cooking up Beyond Meat vegan chicken strips and then cutting them into pieces and putting them on top…then I baked the pizza. When it was done I drizzled this amazing vegan ranch dressing I found at my local grocery store!

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It’s so good, it has a coconut milk base. I love it! And they have other varieties that are both gluten free and vegan that I want to try too! 🙂

So yeah, it’s a really easy pizza to make. I also made a similar one not too long ago with bbq sauce…

Anyways, that’s the update, hope you’re having as much fun as I am lately!!

Vegan MoFo Day 15, Post #11: Obama hypothetically coming to a vegan dinner cooked by me

I saw this prompt (OMG, Barack Obama is coming over because he knows you make awesome vegan food! What are you going to make?) and was really upset that I couldn’t think of anything I make that I truly feel is worthy of serving a president.

I have made things that are really impressively tasty by my standards, like for example, this moussaka. I just have trouble thinking of things to pair it with that I would also make. It’s an extremely agonizing decision.

However, I started to think, and I remembered that when Obama came to Rhode Island, he apparently got advised by people to go to a really gross restaurant in RI that’s pretty famous here, called Gregg’s. When I could eat there, the few times we went there I was really disappointed by my meals. The only thing I really liked from there were their cakes. Here is an example picture of one of their cakes, the death by chocolate cake, so you can get an idea of what I’m talking about.

Since I didn’t have enough time to try and create vegan recipes inspired by Gregg’s menu, I looked at the menu, which is huge, and tried to find a few recipes or ideas for veganizing some of the items. This can give you an idea of what Obama may have actually eaten when he went there, but vegan…of course.

I’m going to start with the desserts, since I’m pretty sure some people only go to the restaurant for that thing. After doing some research on their website, it is 6 layers worth of cake, and covered in mini chocolate chips (good luck with placing the mini chocolate chips all over a cake that size! probably better to randomly decorate it with some bigger sized vegan chocolate chips). So, here’s a recipe that looks good for this (and probably won’t put you into a dessert-induced coma after eating a slice). Vegan Death By Chocolate Cake. I haven’t actually made this one yet, and won’t be because it’s not gluten free, but let me know if you try it and it’s good.

Now, I’m going to try and find at least one recipe from almost all the rest of the categories of the menu (except for drinks, breakfasts, Monday and Tuesday special, daily features, seasonal selections, healthy choices, kids, and platters to go–yes, this menu is huge, I’m taking on a lot work for this and the day to post this is almost over, woops!)

Soups and Chowders:

French onion soup is on the menu. I actually almost forgot I made an amazing french onion soup last year for MoFo. Here it is! 

I feel the need to also include a chowder. This is the one I’d choose to make, though I haven’t tried it personally.

Appetizers:

Rhode Island actually has an official state appetizer. Sadly, it is fried calamari. Yes, it’s on Gregg’s menu. Usually this is done here in an Italian kind of style, tossed with a buttery, lemony, garlic sauce with banana peppers or sliced peperoncino. To make this, I’d actually recommend you buy Sophie’s Kitchen breaded vegan calamari, cook it according to directions, and then melt some earth balance and combine that with at least 2 cloves of minced garlic, pour on top and mix together, then fold in the peppers and dip in marinara sauce. It’ll be a pretty accurate RI vegan rendition of this dish, I believe. I’m not sure if the Sophie’s Kitchen vegan calamari is gluten free, so I probably won’t be trying this and perfecting it myself. Let me know if you try it and how it goes. I did have the vegan calamari awhile ago, but didn’t do much with it. I feel that product needs something fancier done to it, so this should be perfect!

There is also Spinach and Cheese dip on the appetizer menu. I highly recommend this vegweb recipe if that’s what you want. I recommend shredding the Follow Your Heart cheese with a grater instead of the way it’s pictured in the recipe, though.

Sensational Salads

Groan…there’s also a  “Calamari Mediterranean” salad here. Basically, based on their description, it is the same recipe as the appetizer I listed above but on a salad with roasted red peppers and sliced black olives. Add some vegan parmesan cheese to make it fancier.

The salads they list are so easy to make vegan that looking up recipes isn’t actually required. I’m running out of time to post this before midnight, so I’ll do one more:

To veganize the Tuscan salad, grill a portobello mushroom, add some roasted red peppers and greek olives, make some vegan feta out of tofu, and place over greens.

Sandwiches with Style

Tuna Melt- I highly recommend this jackfruit version.

Thanksgiving Sandwich. This recipe from Beyond Meat seems pretty authentic. To make it more like we do in RI, I’d also spread some Just Mayo on the bread.

Traditional Club Sandwiches

There’s actually a veggie burger club on the menu (without the bacon, it even says!) Make it better with your favorite brand of vegan bacon or make your own. Their menu says it’s a black bean and corn burger, which many vegan brands have similar versions of, and I bet you can find a recipe to make as well (in the interest of time I’ll leave that up to you).

Since I bet Obama wouldn’t be too impressed with that as a choice, may I suggest veganizing their Buffalo Chicken Club. Fry up some buffalo cauliflower or tofu (my fave recipe can be found here), put on bread with your favorite vegan bacon brand, maybe add some vegan ranch or bleu cheese dressing (this cauliflower recipe has a sauce that to me is pretty close to bleu cheese dressing!)

Gregg’s Favorite Sandwiches

Apparently all their favorite sandwiches are all on Focaccia bread. There are two on the menu that are easily veganized. The Portobello and Eggplant ones. First, find or make some vegan focaccia bread. I have found some good vegan focaccia at wholesale clubs, such as BJ’s in the bakery section believe it or not. Then, slice it into sandwich bread size pieces and either grill a portobello and top it with roasted red peppers, fresh sliced tomatoes, and greens or make a vegan eggplant parmesan and put it in between the bread. I recommend you melt some Follow Your Heart Provolone sliced cheese on top of the eggplant in the latter.

Burgers and “Steaks” Sandwiches

To veganize the Steak Sandwich, I recommend you make this from a fellow MoFo-er.

Dinner Favorites

Maybe Obama would be cool and choose the French Meat Pie, which is amazingly veganized here (it’s even gluten free, so I can still eat it! And one of my favorites of all time).

Pasta

Keeping with the vegan calamari idea (since they have a Crispy Calamari Pasta), do pretty much what you did with the appetizer and salad recipe, but instead of salad, toss everything (including the roasted red peppers in the salad) with thin spaghetti and some olive oil.

Everyday

Chicken Pot Pie is on this menu. I was surprised to see Trisha Yearwood has veganized this and it looks really good.

Voila! There you have a sampling of the menu of the restaurant Obama visited when he was in my small state of Rhode Island and some tips on how to make it all vegan! 

Although, as an after thought, if we are talking classic RI stuff and he specifically came to me for vegan food, I’d make him my RI Vegan Pizza Strips, serve some lemonade or coffee almond milk, a nice salad (we’ve made this one more times than we can count), and my raspberry lime rickey cupcakes I can’t stop linking to and talking about and making.

Sorry for the lack of pictures, friends! I’m done just in the knick of time…and didn’t want to steal anyone else’s photos…knowing me, if Obama actually came to visit me I’d attempt to make a ton of these items to impress him and stress over it so much, haha.

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!