The NFL season is heating up in the race for playoff slots. Thanksgiving is just a few days away. Whether you eat it on a football Sunday or with your family while anxiously awaiting the holiday's main feast, the season is ripe for snack foods that warm the eater against the dropping temperatures outside. Chicken wings don't comply with our vegan diet, but this Buffalo Tempeh Dip has all the same fiery qualities that I love so dearly.
Yum!
Ingredients:
1 lb. tempeh
4 oz. Daiya Brand Sheddar Style Shreds
4 oz. Daiya Cream Cheese Style Spread
6 oz. Tofutti Better Than Sour Cream
3/4 C. Frank's Red Hot Sauce
Preheat oven to 350.
Place tempeh into a pot and cover with water to cover. Over medium heat, bring the water to a simmer. Reduce heat and maintain a low simmer for 10-15 minutes.
Remove the tempeh from the pot and allow to cool enough to handle. Once cooled, dice the tempeh into small 1/4" cubes and place them into a large mixing bowl.
Crumble the Cream Cheese Style Spread into the bowl, then add all remaining ingredients. Stir the mixture until everything is thoroughly combined.
Transfer the mix into a 8" x 8" casserole dish and level with a spoon. Cover the casserole dish with foil.
Bake for 40-45 minutes, removing the foil after 30 minutes. After removing the dip from the oven, allow it to cool for 10 minutes or more.
Jess and I enjoyed this Buffalo Tempeh Dip while we watched football with Reis this past weekend. We ate it with celery sticks and water crackers, but you could use any of your favorite dippers: tortilla chips, pita chips, any variety of cracker, or most any veggie you could think of. Cauliflower strikes me as a particularly promising option! Enjoy!
It’s been quite a while since I’ve posted any recipes. This one is pretty cool, though, so it will hopefully make up for the lull in posted content.
Deviled eggs have been a staple of dish-to-pass occasions since the days of ancient Rome (according to Wikipedia) and command a passion from fans unmatched by most other dishes. What other foods can brag that there are serving platters in thousands of kitchens designed specifically for them?
Unfortunately, though, egg stuffed with more egg isn’t very vegan friendly. This recipe instead opts to use potato in the place of the eggs, but keeps all the deviled flavors that are found in the traditional egg dish.
Ingredients:
6 egg-sized potatoes, peeled and halved
1/4 c. vegenaise
1 Tbsp sweet relish
1 Tbsp grated onion
1/4 tsp turmeric
1 tsp Dijon mustard
1/4 tsp fresh ground white pepper
Paprika or chili powder, for garnish
Put potatoes into a pot of salted water. Bring pot to a boil and cook until potatoes are fork-tender. Carefully strain potatoes from the water.
Once cooled, gently scoop a yolk-sized piece of potato from the center of each potato half. A melon baller worked perfectly when I made my test batch.
In a mixing bowl, mash all potato “yolks” until as smooth as possible. Add all additional ingredients to the mashed potatoes and mix thoroughly.
Place the potato shells round side down on a platter and lightly salt the upright side of each. Fill each potato shell with a scoop of the mashed potato mixture.
Dust with the paprika. Serve cool.
UPDATE: After posting this recipe to reddit, user smallwhiteflower had a great suggestion. Check out their comment here.
