Tag Archives: superbowl

Buffalo Cauliflower!

It was a holiday weekend and something decadent and reminiscent of junk food was an order. Most people are BBQ and Buffalo wings. We had Buffalo cauliflower. You’ll need the following:
1 head of cauliflower, chopped into bite sized pieces
1 cup of flour (we used garbanzo bean flour)
4 tbsp onion powder
1 pinch paprika
1 pinch garlic salt
1 cup of almond milk (you can use soy if you’ve got a nut allergy)
1 1/2 cups of your favorite vegan Buffalo sauce
corn oil spray
For the batter, combine the flour, milk, garlic salt, paprika and onion powder and mix well. Coat all the cauliflower with batter and place it into a lightly oiled glass baking dish. Cover it with a baking sheet so the cauliflower won’t touch the cover.


Bake at 450F/230C for 20 minutes. Remove the lid, toss the cauliflower, spraying lightly with corn oil and bake for 5 more minutes. Now toss to coat it with Buffalo sauce and bake for 10 more minutes. Watch it closely in case it starts to blacken around the edges.


This is a much lower calorie alternative to Buffalo wings and it’s great with vegan sour cream (or the creamy cilantro lime sauce we make) and celery. If you get to try it, let me know what you think!

This is Christie, signing off!

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Epic Vegan Queso

We decided to take queso to the next level. Fortunately the preparation wasn’t epic; it is incredibly simple to make your own awesome queso at home.

You can start with Nacho Mom’s Vegan Queso or any other pre-made vegan queso or make your own.

Take your vegan queso and combine it with the following:
1 15 ounce tin of black beans, drained and rinsed
1 onion, diced and microwaved until soft
1 15 ounce tin of diced tomatoes, drained
1/2 package of Tofurkey soy Chorizo

Then we microwave it until it’s hot, stirring every thirty seconds. This is perfect for a gathering with friends, even omnivores!

This is Christie, signing off!

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Cheesy Bean Dip, Or, How I Learned to Make Nachos in a Bowl

Today is Superbowl Sunday here in the USA. While I am not a football fan, I am a fan of cheesy bean dip.

Growing up, Superbowl Sunday was a bit of a holiday for my family. It would consist of non-stop, all-day snacking, and the highlight of which was my Mom’s cheesy bean dip. It would consist of Velveeta, cream cheese, beans and salsa. Today, I am going to show you how to make this without risking the structural integrity of your cardiovascular system.

The Players :
Tortilla Chips (Duh)
Daiya (1 pack, or half of two packages)
Salsa (Pace’s Thick and Chunky is my jam)
Black Beans (One can, drained)
Hot Sauce (Tapatio, take me away)
Peppers, diced
Anything Else You Would Put Into Nachos

First, put a layer of Daiya at the bottom of a microwavable container that is large enough to accommodate all of your ingredients. Drop your black beans on top of that layer and cover it with more Daiya. Pour some salsa on top of that layer (I used 12oz for this experiment), and smother it all in Daiya.

Pop all of this into your microwave and cook for 2 minutes. Stir. Repeat until all the Daiya has melted (Should take 6-8 minutes cooking). The end result is a creamy dip for your tortilla chips that has a lot of flavor without loads of cholesterol and saturated fat. For added spice, drop in some Tapatio (or your favorite hot sauce) to taste.

Since this takes all of 10-15 minutes to make, it’s great for parties in a pinch. Or, for our inner lazy bachelors/bachelorettes it can be drizzled on top of a plate of chips and you have simple nachos. For easier clean up, say ‘Screw it’ to the plate of chips and just dip your chips into the bowl.

Experiment and find what works best for you. This can be refrigerated and reheated, so if you don’t finish it all, it’s not a complete waste.

Enjoy your flavor explosion, gang!

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