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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Foodie (Photo) Friday #6-Philly Cheese Jackfruit Steak, Jalapeno Poppers, and Garden Vegetable Bechamel Lasagna

Well, well, well. It’s another edition of Foodie (Photo) Friday! I’m having some technological difficulties so the photos will be larger than normal, because when I try to resize them within wordpress I am getting a blank screen.

I have some good ones to share with you this week! I also just started the process of making some cupcakes for my birthday weekend, but those aren’t photo-ready yet.

First off, is this amazing Philly Jackfruit Cheesesteak sandwich from the “V” word blog. Recipe here. Image

This recipe really had a “wow” factor. I’m now officially in love with jackfruit after seeing how versatile it is! I may have possibly had a cheesesteak once or twice as a non-vegan, but it never was much of my thing anyhow. But now that I am a vegan this was a fun thing to make, and it was delicious in it’s own unique way. The spices were spot on I thought, I would not even know what spices to use to recreate this dish were I the one creating the recipe. The onions are also perfect. I think I cooked it all for a bit less time than suggested because I do not like too strong of a blackened flavor, and perhaps my stove gets too hot, but the steps worked out great to get a really crisp yet chewy texture out of the onions and jackfruit. I will definitely be making this again when I have more cans of jackfruit. I only made two servings because I wanted to only use one of my two cans. Oh well…

ImageI definitely give this recipe:

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The Jalapeno Poppers were from the cookbook The 30 Minute Vegan.

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They were supposed to be a healthier version of the classic snackfood/appetizer. I am not sure how unhealthy typical poppers are nutritionally, but after calculating the calories and other information for these, I wasn’t all that impressed really with the numbers. But I wanted them so I ate them anyways. These are baked, not fried. They certainly fulfill any craving you may have for this sort of food. I had never worked with 10 jalapenos at a time though, and scooping out the seeds and veins with a serrated knife was not exactly easy. I kept breathing in some of the fumes and gagging/coughing/sneezing. So if you make these, remember to use caution with the peppers haha. The coolest part of these is the way you attach the bread crumbs to the outside of the pepper so it can stick when baked. You coat them in a mixture of tahini, soy sauce, and water. It works amazingly. However, for the cheese filling, I highly recommend you use at least 2 tbsp of vegan cream cheese to help the cheese and spice mixture meld together more easily inside the peppers. Otherwise the daiya falls out really easily. I didn’t add the red onion to the cheese mixture because it sounded weird, but oh well.

I rate this recipe:

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It was really good but had some flaws.

Finally, the Garden Vegetable Bechamel Lasagna. Oh.My.Gosh.

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This was delicious. I first made the tofu herb ricotta. I tasted it and could barely stop myself from eating it all before I even made the lasagna. I was really skeptical of the idea of including butternut squash in this. I usually hate butternut squash, but had never tried it roasted, so I did that. I tried a piece of just the squash when it was finished roasting, and I actually liked it! So that’s a plus for this recipe: discovering how I like butternut squash cooked!

There are also caramelized onions, garlicky spinach, daiya cheese, the bechamel sauce, and nutritional yeast, along with the lasagna noodles of course. This took me a long time to make. So many dishes were used. I would recommend this dish for when you really want to impress someone, and not as an everyday dish, because it’s so elaborately time consuming. It is totally worth every bite, however. I had trouble fitting all three layers that you were supposed to do into the dish, so I just made two layers which worked out fine. I wouldn’t have had enough stuff to make a third layer, and even then, it was towering over the dish.

This is so deserving of a 5 good banana rating.

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That’s all for today! Stay tuned next friday to see what I cooked up!