pescatarian | Philly Vegans

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

Ingredients
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

Ingredients
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

Directions

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.
Enjoy… while it lasts!

Welcome.. to Philly Vegans! A blog dedicated to delicious vegan food that even your carnivore friends love.
Before all the stomach grumbling posts begin, a quick introduction is necessary.

I’m Erin, an on, off, on, off again, on for life vegan girl living in the Northern Libertyish area of Philadelphia with my boyfriend and co-contributor to Philly Vegans, Vinny and my dog child french bulldog, Oliver. Before my vegan lifestyle began, I was a pescatarian for 5 years. I indulged in tons of cheese, little fishy friends and eggs galore. In this state, I was confident that I was living in a dietarily healthy way, then a mandatory yearly physical was instated by my employer and my healthy lifestyle bubble was burst. I, Erin Jaskiewicz, the self proclaimed healthy pescatarian, had a cholesterol of over 220 (anything over 200 is a red flag). Long story short, I went vegan, lowered my cholesterol numbers, then had a few months of, “I can just be vegetarian, handle my cholesterol, and feel great.” NO, did not happen. Push came to shove and now, viola, me and my dedicated cyclist boyfriend took the plunge into a fully vegan life, for life.

Me, Oliver & Vinny

So enough about us, lets talk blog. All the future vegan food blog fun will take place mainly in Philadelphia with the occasional excursion to international and domestic locals (and even some from New Jersey). Posts will include lovely (and sadly unlovely) restaurant endeavors, tasty recipes and some occasional vegan fitness talk, along with much more fun vegan related stuff! So now, with a mention in my favorite blog Be Well Philly ‘s 10 Best Fitness Instagrammers You Should Be Following and some motivation from my friend Stephen at Pyknic, here it is… The Philly Vegan blog…