Sunday, January 23, 2011

Buffalo Tempeh Wingz

Buffalo chicken and french fries used to be a favorite of mine, especially during football season when my parents owned their restaurant.  Whenever I was dragged up there my first stop was straight to the kitchen to let the cook know I was there and that I was hungry.  But once I became a vegetarian, it became just me and the french fries, and I seriously missed those wings.  It wasn't even the chicken I missed, but I have always loved buffalo sauce and thought I had entered a world where I would miss its flavor forever.  Being a novice at this back then and not knowing how to make much else but PB&J or boiling a pot of water for pasta, I never imagined that I would find something to fill that void.  It's a favorite of Dave's also, but wherever we went it was always buffalo chicken pizza, buffalo chicken dip, buffalo chicken calzones...the two just go hand-in-hand and I was seriously sad that I was missing out!  But not any more!  These really are an great alternative for those who like the comfort of foods they used to enjoy but no longer can because of their lifestyle change.  You no longer need to feel like the odd man out stuck picking at the veggie platter during game time and can seriously impress your friends that yes, you're a vegetarian/vegan and yes, food is STILL awesome!  Double bonus, this recipe comes in time for the super bowl!  (That the Pats sadly will not be partaking in, but that's a whole other story...)  The outside crisps up nicely from the panko and you even have the satisfaction of them being finger licking good.  I didn't love the texture of the last buffalo tempeh I made, but this time with this recipe it was totally different and I'm glad I didn't give up on it!  If you're not sure about liking the texture of tempeh, I still recommend giving this a try, they are seriously good. 

PS: I didn't have everything on hand to make a vegan blue cheese dressing, but I put a recipe to one I found online that sounded like it would make a good side for these "wingz." (The cookbook it comes from has a lot of great "uncheese" recipes) And if you're not convinced because tempeh just isn't your thing..don't fret!  I'll definitely be introducing buffalo tofu and buffalo seitan to my kitchen and will share with you soon!

Tempeh Wingz
  • Bring 4 cups of water to boil over high heat. Meanwhile, remove tempeh from package. Slice into 8 strips. (If you are a first time tempheh eater and have texture issues, I recommend slicing into 10-12 strips) Once water is boiling, lower heat to medium high, add tempeh, and boil for 15 minutes. Drain and rinse with cool water.
  • Set out 3 bowls. In one, pour in soy milk. In the second, combine flour and seasonings. In third bowl, add panko crumbs. Preheat oven to 400 degrees.
  • Place each strip in milk. Coat in flour mixture, then briefly re-dip into milk. Toss with panko crumbs, coating well. Set on slightly oiled baking sheet. Repeat with remaining tempeh strips. Once all are coated and on baking sheet, lightly spray all “wings” with cooking spray. Place into oven and bake for 10 minutes. Flip “wings” over and bake for an additional 10 minutes.
  • While they are baking, place wing sauce ingredients in a medium sized bowl. Cover with Saran wrap and heat in microwave on medium high setting for a minute and a half. Remove from heat and whisk ingredients together.
  • When wings are finished baking, toss with sauce. Serve immediately.

    Source: 28 Cooks

    Creamy Blue Cheez Dressing

    ½ cup sesame tahini
    ½ cup extra virgin olive oil
    1 ¼ teaspoons salt
    1 teaspoon crushed garlic or garlic powder
    1 teaspoon light miso
    ¼ teaspoon pepper (use white to prevent black flecks)
    ¼ cup lemon juice
    ¼ cup white vinegar
    1 tablespoon dried parsley flakes or 3 tablespoons fresh minced parsley

    In a medium bowl or food processor, beat together first 6 ingredients until creamy and smooth. Vigorously beat in lemon juice and vinegar until well combined. Stir in parsley or add a very small rinsed and drained bunch to the food processor and pulse a few times to mince and distribute. Keeps 10-14 days in an airtight container in the refrigerator. Stir well before serving.

    Source: The Blooming Platter, The Ultimate Uncheese Cookbook

No comments:

Post a Comment