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Wednesday, February 8, 2012

Vegan Super Bowl

I know... it's just a little late... but maybe you can bookmark this and come back to it next year when you're just dying for some vegan Super Bowl recipes ;)
I've said it before, and I'll say it again, I am a pretty bad food blogger.  I have all these great ideas, and take pictures of every meal I make, but when it comes time to sit down and type it all out, I don't do it.  I'll work on it... New Years resolution part deux.  Why not?  Especially since the coffee addiction has been beaten!
I hope everyone had fun watching the GIANTS WIN!!! (sorry to our friends & family from New England!)  Of course I hope that everyone enjoyed the yummy Super Bowl snacks.  Most house parties probably had the usual suspects - some pizza, wings, nachos, maybe hotdogs & hamburgers.  Our spread however, was a little different.  Sure there was a six foot hero - but we also munched on a vegan 7 layer dip, buffalo tofu with dairy free blue cheese, guacamole (of course), and finished it all off with vegan cookies & cream truffles.

Buffalo Tofu 

Ingredients for Baked Tofu

  • Firm or Extra Firm Organic Tofu
  • Panko Bread Crumbs 
  • EVOO 
  • 1 TBL Nutritional Yeast 
  • 1/2 tsp Cayenne 
  • 1/2 tsp Granulated Garlic 
  • A Shake of Salt & Pepper 
Ingredients for Buffalo Sauce 
  • 1/4 Cup Franks Red Hot 
  • 1/8 Cup Earth Balance 
  • Press/drain tofu well - at least 30 minutes
  • Preheat oven to 375 
  • Cut the tofu into bit sized pieces 
  • Combine panko, nutritional yeast, cayenne, garlic, salt & pepper in a medium sized bowl
  • Dip the tofu in EVOO then right into the panko mixture, make sure to coat all sides
  • Place tofu on a cookie sheet (make sure you spray it so it doesn't stick!) and bake for 30 minutes - flip it at the half way point
  • While your tofu is cooking, melt your earth balance in a sauce pan
  • Once the EB is melted, add the Franks Red Hot (or any buffalo sauce of your choice) and stir until well combined - keep on the stove on a low setting 
  • When your tofu is nice and crispy, toss it in the buffalo sauce mixture and serve immediately - with vegan blue cheese of course!
Nice & crispy tofu - Ready for a buffalo sauce bath!!
Dairy Free Blue Cheese
This is by *no* means healthy - but you can't have buffalo anything without blue cheese dressing!!
  • 1/2 cup Veganaise 
  • 1/8 block tofu - be sure to press out all moisture
  • 1/8 tsp tahini 
  • Tiny dash of: garlic powder, lemon juice & apple cider vinegar
  • Mix all ingredients - except tofu
  • Add the "dashes" a little bit at a time - taste and tweak to your preference, the vinegar & lemon juice give it that tangy taste 
  • When it tastes how you like it - crumble up the tofu and mix into the dressing - it will now look like blue cheese!
  • 3 ripe avocados (should be soft to the touch)
  • 1/4 red onion - chopped finely
  • Juice of 1/2 lemon or lime 
  • 1/2 can tomatoes with green chilies (you can of course chop a few tomatoes and chilies - I was lazy)
  • Salt & Pepper 
  • 1 tsp cayenne
  • 1 tsp Vegan Worchesteshire Sauce 
  • Peel and mash up those avocados - I like to use a potato masher 
  • Add the rest of ingredients and stir until well combined, I like my guac chunky - but stir more if you like it a little smoother 
  • Cover with saran wrap so that the wrap is literally touching the guac - if air gets in the avocado will oxidize quicker and turn brown 
  • Refrigerate for at least an hour 
Cookies & Cream Truffles
  • Large package of Newman's O's
  • 1 8 oz package of Tofutti (Better Than) Cream Cheese
  • 2 cups dairy free chocolate chips 
  • In a food processor, grind up the cookies until they look like a delicious cookies n cream powder yummm (or put cookies in a large freezer bag and smash with a rolling pin - get some aggression out!)
  •  Move cookies to a stand mixer and add package of Tofutti and beat with the paddle attachment until it is mixed throughout - you can do this by hand with a spoon, but it will take a long time and you will have sore arms
  • Refrigerate cookie mixture for at least 30 minutes 
  • Melt chocolate chips either in a double boiler or microwave for 30 second increments (4-5 times) stirring after each time until the chocolate is melty & shiny 
  • Roll chilled cookie mixture into 1 inch balls and then roll around in the chocolate until covered
  • **BONUS STEP** get sprinkles in the color of your choice and cover them before the chocolate dries
  • Transfer to parchment paper & refrigerate chocolate covered balls for at least an hour
  • Try not to eat the entire batch - they may be vegan but they are by no means low cal!

And I just realized why I never post - it took me all freaking night to write this!!  My computer has been so slow it is painful - Mac friends, what's up with that!?

Anyway, I'll try to post again soon!
Peas & Love,

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