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.
Ingredients for Baked Tofu
- Firm or Extra Firm Organic Tofu
- Panko Bread Crumbs
- 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,