If It's Sunday, It Must Be Football Food....

Buffalo wingz
Originally uploaded by jomarb

One food I have consistently made since my pregan days and as a vegan are Buffalo Wingz. I have tried seitan, tofu and tempeh and must say that tempeh stands up to both breading and heat the best. The cooking method for my wingz is basically Don't Eat off the Sidewalk's infamous version. I make adjustments to both the spice mix in the flour for the breading and the Buffalo Sauce because I am addicted to heat. I add both a Chiken flavor mix and a salt free Creole Seasoning such as Zatarains to the flour in the breading mix. My Buffalo Sauce Recipe is as follows:
1/3 cup Melted Earth Balance
1/2 cup Frank's Red Hot
1 tbs Agave Nectar
2-3 tsps Zatarains Creole Seasoning (or to taste)
Mix it all together and slather all over your Wingz.
The other non-negotiable part of wingz for me is that you cannot use ranch dressing for dipping. A vegan blue cheeze dip needed to happen. Although I am perfectly at ease calling the following recipe my own, I owe a debt to Bryanna Clark Grogan for identifying Preserved Bean Curd as the needed Bite to make this really taste like Blue Cheese. Preserved Bean Curd is readily available in any asian market and is basically preserved tofu cubes in oil. There can be pepper or spices added to the mix so be sure to get a plain variety. When you open the jar you will swear you are smelling stinky feet but don't let that deter you. Straight blue cheese smells pretty awful too! So rinse it and carry on as described below:
Blue Cheeze Dressing
1 12.3 box Firm Silken Tofu
1/4 cup Original Flavor Almond Milk, Unsweetened
1/4 cup Rice Wine Vinegar
1/8 cup Preserved Tofu, rinsed
1 clove Garlic, minced
Pinch of White Pepper
1/2 tsp of Salt
Mix all ingredients in a food processor or blender and blend until smooth. Dip wingz, pour on salads or use as base for additional dips.
Enjoy your Sunday ...and Go Giants!