(For all ingredients,please use organic versions if available)
Serves 4–6
Buffalo Hot “Vings”
Two 8 ounce packages vegan chicken
6 tablespoons vegan butter
½ cup your favorite cayenne pepper sauce

Vegan Ranch Dip
1 cup vegan mayonnaise
½ teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon dried dill
½ teaspoon dried parsley
½ teaspoon vinegar
Black pepper and sea salt to taste
Served with 6 stalks organic celery, washed and cut into small sticks

Stadium Style Nachos with Spicy Vegan Cheese
2 cups water
1 cup raw cashews
½ cup nutritional yeast
½ cup soy yogurt
1 tablespoon arrowroot powder (or cornstarch)
1 tablespoon mushroom flavored soy sauce
1 teaspoon turmeric
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon paprika
1 teaspoon seasoning salt
¼ teaspoon cayenne pepper powder
1/8 teaspoon liquid smoke flavoring
Served with: organic blue and yellow corn chips with jalapeño pepper slices



Direction (to make Buffalo Hot “Vings”):
1. Preheat pan to medium high, then melt half vegan butter into the pan
2. Add all vegan chicken, stir well
3. Let sit 4 minutes to make it crispy, then turn off heat
4. Add the rest of vegan butter to melt, then put the vings into a serving dish
5. Add the pepper sauce, stir well

Direction (to make Vegan Ranch Dip):
To the vegan mayonnaise, add dried dill, dried parsley, dried garlic, dried onion, salt, pepper, vinegar, stir well

Direction (to make Nachos):
1. Pour water into blender
2. Add cashews, yeast, mushroom soy sauce, cayenne pepper, paprika, turmeric, garlic powder, onion powder, seasoning salt, arrowroot powder, liquid smoke flavoring
3. Blend for 2 minutes, then pour the mixture into a pan
4. Heat about medium to medium high, and stir the mixture constantly
5. When it thick enough, turn off heat