As a vegan, everyone thinks you cannot eat super delicious foods. It is a common stereotype that I shoot down constantly. When invited to a party, everyone thinks you’ll bring hummus, or just vegetables, or maybe a fruit salad. Little does the typical omnivore know, vegans are capable of SO much more. They are even capable of the cream of the crop party dip. The one that is finished first. The one that is anticipated most. The great Buffalo Chicken Dip. Below you will find my adaptation of the dip… a recipe so good, even your non-vegan friends will enjoy.
Vegan Buffalo Chicken Dip
Serves party of 8
1 package Beyond Meat Chicken-Free Strips – Lightly Seasoned
1 package (8 ounces) Vegan Cream Cheese (any variety works)
½ cup Hot Sauce (I use Texas Pete because of its lower, but still high, sodium content)
½ cup Ranch Dressing (see recipe below)
½ cup Daiya Shreds (either cheddar or pepper jack)
Vegan Ranch Dressing
Yields 1/2 cup
1/4 cup Vegan Mayo (I prefer Hampton Creek Just Mayo)
1/4 cup Unsweetened Almond Milk (I use Whole Foods 365 brand – carrageenan-free)
1 teaspoon Onion Powder
1 teaspoon Garlic Powder
½ teaspoon black pepper
Preheat oven to 350 degrees.
Combine all ingredients until smooth in medium baking dish.
Bake for 20 minutes or until everything is melty and hot.
Serve with your favorite vegetables, crackers or my personal favorite, a sliced multi-grain french baguette. Hell! You can serve this dip with anything, it could make cardboard taste good.
With the cold weather creeping in on the east coast, the search for comfort food begins. We all know the best comfort is something simple and happens at home. In out attempt to not leave the apartment (and catch up on Walking Dead), we created a super easy, vegan version of those tasty potatoes from that popular Mexican fast food place, Taco Bell.
Skin and cut potatoes into quarter sized pieces, all as close to the same size as possible.
Spray 12 inch pan with cooking spray.
Add potatoes to pan with olive oil, salt, pepper and paprika and cook on medium heat, moving potatoes (shaking the pan, turning) every 10 minutes.
When potatoes have browned, add garlic and cook on low for 5 minutes.
Sprinkle cheese over potatoes. Side note: I called for a whole bag of cheese. I did not use a whole bag of cheese. This is a use your discretion step as some people like their stuff cheesier. I used enough to generously cover the entire pan of potatoes.
Add a small amount of water around perimeter of the man and quickly cover. The steam from the water hitting the pan allows the cheese to melt ever so perfectly.
In 1 minute, uncover the heavenly cheesed potatoes, remove from heat and serve with a dollop of sour cream and salsa (and chopped scallions).