You guys, the internet has been flooding with Buffalo recipes for the past week or so and it is making me crave everything spicy. Of course, I kind of did it to myself by sharing my Buffalo Chickpea Nacho recipe and Olives for Dinner’s Sriracha Habanero Buffalo Seitan. Mmm.. To be honest, I’ve had this idea for a long time. My mom got a recipe from one of her friends years ago that was called “Buffalo Chicken Dip”. Basically, this thing was heavy, spicy, creamy and outright addictive.
It has been a long, long time since I’ve had this dip, but I knew that I’d eventually have to veganize it. I even put it in my recipe idea note on my phone! What had immediately come to mind as far as subbing stuff out was to use jackfruit in place of shredded chicken, and for convenience-sake I used some vegan, non-dairy products. The spinach was my attempt to make this dip slightly less overindulgent. Ha!
Of course, if you don’t want to use pre-made products you can make your own vegan cream cheese, vegan ranch and vegan cheddar, just know that the measurements may be different. The reason this dip is so perfect for game day is that it takes about 5 minutes of prep and then 30 minutes of baking. Easy-peasy!
So, if you are into spicy, creamy, Buffalo foods, you should definitely try out this Buffalo Jackfruit Spinach Dip!
Halloween is just around the corner, which means that themed parties are in full swing and fun food ideas are everywhere! This cute appetizer/dessert came to me after staring at some adorable crab apples for about a half hour trying to figure out just what the heck to do with them. Should I cut them up and use them in pies? Maybe I should poach them in wine… or what if I cut them into eyeballs? Nope, little apple-lanterns it is!
Of course I had to stuff them with peanut butter and raisins, although a vegan caramel filling would be great, as well. Now, you don’t have to carve the little faces into each one if you’re making a lot for a party, but it really does make them that much more awesome. You could also cut the face all of the way through to have a slightly oozy, creepy apple-lantern.
It may be pretty obvious to some of you, but I can’t continue on with this post without mentioning that this incredible nacho dish is directly influenced by my favorite dish from Vegan MoFo, the Buffalo Chickpea Mac ‘n’ Cheese. Now, I have some devoted followers that make this mac for their families and friends all of the time, which is super rad! Then there’s also the Buffalo Tempeh Grilled Cheese sandwich, and that sandwich has quite a few fans as well.
One of them being Brianne, of the Kitschy Kitchen instagram, who makes it all of the damn time. BUT, one time, she ran out of bread so she made nachos with it. Brilliant!! That is what sparked the merging of recipes in my mind and why we are all here today. Well, and the fact that this makes an awesome Super Bowl snack doesn’t hurt either.
Time-wise, this recipe is great because you can make the ranch-style sauce and the cheese sauce while you roast the chickpeas. Because really, who has time to wait around when we’re talking about nachos here? Not me! Oh, and before I forget, I have another nacho recipe that’s up on Vegan Cuts blog for Chipotle Chili Nachos!
I had the pleasure of finally meeting Cara of the stellar blog Fork & Beans a few weeks ago and she is awesome! We grabbed a bite to eat with Spabettie and I’m pretty sure that we all could have sat there for hours chatting about food, blog stuff and our lives. That bit might not interest you at all, but what I’m trying to say is that Cara is a food magician whom I totally admire, so check out her blog and get to salivating! Before you go, take a look at this magnificent Cheese Ball!
Special occasions call for special snacks and this here is one special occasion. I’m a big fan of Jackie’s so I wanted to make sure that I what I share with you over here is definitely note-worthy in honor of her and all of you. And to me, there is nothing more impressive than a vegan cheese ball made completely from cashews.
I guess you could say that I am still in the holiday spirit because this ball is filled with cranberries and walnuts but it actually pairs perfectly with the creaminess of the cashews, giving it sweetness and texture that your guests will certainly appreciate. This is the perfect appetizer to serve for Superbowl Bowl Sunday or even the nice dinner party you have planned. Serve it with my Homemade Rosemary Gluten-Free Vegan Crackers and you got yourself a fancy little dish. Look at you Suzy Homemaker–being all homemade and fancy and stuff…
This is a vegan food blog, run by Jackie Sobon, that covers everything from indulgent desserts, to healthy dinners, and even raw recipes! I also write up restaurant reviews and am sort of a beer snob. You'll find that there is something for everyone, here!
If you would like to contact me about photography jobs, testing out a recipe, review your restaurant or just have a question you'd like me to answer email me at: [email protected]!