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