Monthly Archives: January 2014

My version

As promised, here’s my version of the aformentioned buffalo dip. It was quite a winner here…the cashews and mayo really make it creamy and cheesy, while the chickpeas give it some substance…. and high in protien and filling to boot! Served with carrots and celery sticks.DSC00478

Buffalo Tempeh Wing Dip

Had this tonight, my own photos to come, but I highly suggest it!

MORE.

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This dip is Buffalo food at its finest.

To create this vegan version, I consulted the Frank’s Hot Sauce recipe, the one I used to make during my college days, and started brainstorming substitutions.  I knew that I wanted to use tempeh for the “meat” since I’ve used it many times before to make Buffalo wings and I knew that cashews were going to be essential for creating the creaminess of the dip.

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When I first made the Buffalo Cream Sauce, it was too liquidy and the texture was off.  That’s where chickpeas, as they so often do, came to the rescue.  Once I blended them in with the rest of the ingredients and added a little extra Frank’s, the sauce was so smooth and spicy that I found myself taste-testing it a bit more than was necessary.  I’m even thinking of using the cream sauce to make a…

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Rigatoni Poppers

So glad to have moved over here to wordpress! Welcome readers, old and new…but enough fooling around, it’s been 3 years, let’s get right into it:

What happens when you mix round hollow pasta, vegan artichoke ‘ricotta’ and, well…fry it? The Sexy Vegan’s rigatoni poppers. Also, an amazing carb coma after eating an entire platter.

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Rigatoni Poppers

Adapted from Brian Patton’s Happy Hour at Home

INGREDIENTS:

40 peices of rigatoni pasta, dry.

1 cup unbleached, all purpose flour

1 cup panko crumbs

1/2 cup ‘starch’ I used tapioca starch but you can use arrowroot or cornstarch

1 cup non dairy milk. I used unsweetened almond almond milk

Salt and pepper to taste

I recipe for Brian’s Cashew Ricotta (recipe below)

Marinara Sauce either store bought or homemade

At least 2 cups canola or vegetable oil for frying.

INSTRUCTIONS:

  1. Set a large pot on the stove filled with water, and a pinch of salt, and bring to a brisk boil.
  2. Boil the pasta in the water for 7 minutes, then drain, letting the pasta sit in the colander for a few minutes to dry.
  3. Set up your breading station: Take 2 plates or pie plates, and in 1, distribute flour evenly. In the other, place breadcrumbs, sprinkle with salt and pepper. Then, fill a bowl with soymilk and cornstarch and whisk together.
  4. Set up 1 baking sheet with a roll of waxed paper or parchment paper next to it. You will be placing poppers on sheets of paper as you go before you fry.
  5. Pour oil into a deep fryer or high sided frying pan, making sure there is about 2 inches of oil to fry poppers in.
  6. Place marinara in a pot, ready for warming as poppers are finished.
  7. Set oven to 300, set a baking sheet or roasting pan with slits in it, on the middle rack.
  8. Fill your pasta. Stand each pasta peice in the flour like little soldiers, about 10-15 at a time, fill a pastry bag with cashew ricotta. If you don’t have a pastry bag, go ahead and use a ziploc bag: fill with ricotta, and snip off the corner of the bag. Working carefully, insert tip of bag into each rigatoni and fill with ricotta, they will fill quicker than you think. If you miss, that’s ok, just keep going until you have filled all the pasta peices.
  9. Bread your pasta. For each filled popper, roll in flour, making sure to get each end,then dip in cornstarch mixture, coating completly. Roll in breadcrumbs, sprinkling some on top and shaking off access, sort of like glitter art when you were a kid. Place finished poppers in single layers on paper covered baking sheet.
  10. Heat your oil. If you have a deep fry thermometer, you’ll want it to be at about 300/350 degrees farenheit. If you don’t, as long as when you throw a sprinkle of flour at the oil and it foams, you’re all set. Fry poppers in batches 8-12 at a time, removing carefully after they are golden brown with tongs or a slotted spoon. Each set should take 3-4 minutes. Drain on paper towels or linen napkins, patting dry, sprinkle with salt and then move each batch to oven to keep warm.
  11.  Once all poppers are fried, keep warm in oven while you heat up the marinara sauce. Serve immediatly on a plate with marinara sauce in a bowl or gravy boat.

Cashew Ricotta:

Boil 2 cups of raw, unsalted cashews in water for 10 minutes. Drain and rinse well. Throw the nuts, a 14 oz can of artichoke hearts that have been drained and rinsed, a good pinch of salt, 2 cloves of garlic, the juice of half a lemon,1 cup of water,  and 2 tablespoons nutritional yeast into a food processor or blender, blend until smooth but with some texture, like creamy ricotta, add more salt and pepper to taste. Chill until ready for use. Great in stuffed shells, lasagna, as a sandwich spread, etc.

Here’s  the man doing it himself, be sure to check out all his videos, they are excellent.

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