VEGETERIJANSTVO: PLEMENITI NAČIN ŽIVLJENJA
 
Football Day Favorites! Buffalo Hot "Vings," Vegan Ranch Dip, and Stadium Style Vegan Nachos (In English)      
(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

File NO: 1128
 
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