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!
I know that this will not come as a shock to anyone else, but fall is here! Seriously though, Southern California is (finally) getting some cool, cloudy weather and it’s a magical thing. Now, to just get some rain and I’ll be happy! I’ve even been inspired to take some photos of plant’s reactions to the changes, as seen below.
The weather has brought on more cravings for comforting, filling food and I am certainly not mad about it. I’ve had soups, casseroles, pies and tacos (?!) on the mind – that last one must be a California thing – and I can’t wait to make them all! Oh, and before I forget, I may or may not have completed a cookbook proposal to turn in to a couple of publishers that had contacted me. Keep your fingers crossed for some good news!
Back to tacos. I’ve had breakfast tacos on my recipe to-do list for quite some time, but it wasn’t until I saw my friend post some awesome hash brown Gardien tacos the other day that I decided it was about damn time that I got in on such a delightful meal. These tacos are filled with a squash/potato hash and a tasty tofu/spinach scramble. You should absolutely top these bad boys with fresh cilantro, salsa and maybe some vegan cheese shreds. I suppose avocado wouldn’t hurt either. 😉
There’s another recipe that I want to make before Thanksgiving that I’ve had on my mind for over a year, that I think you will either absolutely love, or be like, “Jackie, you are crazy”. We’ll see what happens!
We are in the hottest month of Summer and here it has been humid as hell. The other day it was raining and I felt like I was back in Michigan, when my family would travel out there each August. I would stand outside during the thunderstorms, under the pouring rain, and it would still be almost 90F outside. With such greenery out there, it was a lot more enjoyable, where as here it’s just a light rain and tons of concrete.
Luckily the moisture has taken a break and today we had some nice breezes with the heat, so it wasn’t like walking into a sauna every time you went outside. This is the time of year when eating anything warm just sounds terrible – aside from grilled goodies, of course. Because of this, I have a nice, chilled salad recipe for you today! It’s perfect served as a side, maybe along with that Herbed Tofu Tomato Salad recipe from last week? Which, by the way, was a total hit! I’ve had at least five or six people make it and be very pleased with the outcome.
Anyway, this salad is made with sweet yellow and white corn, mostly for a little extra color, a creamy basil pesto aioli, fresh spinach and some red onion. Super easy to put together and is PACKED with flavor, especially after you chill the dish before serving it. If you want to make it a little healthier, add more spinach to the end product and omit some of the vegan mayo from the aioli, replacing it with plain yogurt.
Oh! I almost forgot, I have some incredibly exciting news! I’ll be a speaker at Vida Vegan Con 2015 in Austin! Eep! I’m super excited and feel very lucky to have been chosen out of the many people who applied to speak, and can’t wait until they announce the rest of the speakers closer to the end of the month. Who all is planning on going? If you’re on the fence, let me say that it was an awesome experience and you should take a look at my 1, 2, 3 part review of the 2013 conference.
Breaking News! I was lucky enough to help curate the Vegan Cuts Snack Box for May! Let me tell you, this thing is going to be awesome. Seriously. I even worked with Cobi at Veggietorials on a video to show off some of the new products that will be sent to those subscribing. Not to mention, the first 500 new subscribers gets a bag of CocoBacon® in their box! How can you resist that kind of temptation? In short, you can’t.
Watch the video below to see all of the goodies!
In case you were wondering what to do with all of your new snacks, I’ve put together a pizza party to go along with the video, for you. And because the pizza dough instructions make for 3 small pizzas, you can go buck-wild with toppings and what not. 😉
Honestly, now that I’m really thinking about it, I should have broken up some of those Beanfields chips and topped a pizza with those! Next time, for sure.
Seriously though, today is your LAST day to sign up for the Vegan Cuts Snack Box, so do it before your time runs out! On another note, I hope that everyone had an amazing weekend and Mother’s Day (holla to all of you incredible mothers out there) and that it continues on for the rest of the week. <3