Author: osuadamr

Buffalo Tempeh
appetizer · grilling · tailgate · tempeh

Buffalo Tempeh

osuadamrLeave a comment

Tempeh is one of my favorite foods. It’s texture is second to none. The nutty flavor is unparalleled. It’s a dream to work with in the kitchen and on the grill. That’s why it is the perfect accessory to buffalo hot sauce.

I like to cut and steam my tempeh to prepare it for the marinade. It opens the pores of the fermented soybean cake and allows the flavor to seep in. Once I’ve steamed it and dumped on the marinade, it is ready for the hot grill where it only needs a couple of minutes per side.

Buffalo sauce is easy to make. All you need is your favorite hot sauce (I dig Frank’s Original) and vegan butter (Miyoko’s is the best vegan butter on the market). I add a dash or two of garlic powder and pepper to the pot while heating. Enjoy!

Ingredients

  • 2-8 oz. packages tempeh (Lightlife is the brand carried at most stores. I’ve seen a few local brands like Tempeh Tantrum in Minneapolis. I’d kill for some creative, locally made tempeh)
  • 12 oz. hot sauce of choice (you can buy pre-made buffalo and ignore the rest of the ingredients, but it won’t be as good. Also, check to made sure it’s vegan)
  • 1/4 cup vegan butter
  • 1 tsp garlic powder
  • Dash or two black pepper
Steamed tempeh marinating in buffalo sauce

Directions

  1. Cut the tempeh into 1 inch fingers. Place into a steamer basket on the stove for 10 minutes. Set aside.
  2. Meanwhile, dump the hot sauce in a small sauce pan. Heat on medium low and add the butter and spices. Stir until butter is melted.
  3. Pour the sauce over the steamed tempeh. Let sit for at least 4 hours or overnight.
  4. Prepare a well-oiled grill. Shake off excess sauce (don’t discard!) and place tempeh over direct flame. Keep an eye on it! It should only need a couple of minutes per side to get nice grill marks.
  5. After grilling, place the tempeh back in the sauce, cover and shake. Serve with vegan ranch and celery for the full buffalo wing experience.
Buffalo tempeh pizza? Why not?!
buffalo · grilling · pasta · seitan · tailgate · vegan · veggie burgers · vital wheat gluten

2019 Tailgate Season Preview

osuadamrLeave a comment

We’re baaaacccccccck!!! That’s right, your favorite tailgate blog is back online with a little something special to get you excited for the 2019 football season. This year will be the biggest season EVER in the Muni Lot. You don’t want to miss a single tailgate. 8293B9BF-1498-470E-BE30-24D9F53CC7DB

To get you hype, check out this tailgate season preview video. It features a little sample of the tailgate wares we’re gonna be cooking up this season!

  • Buffalo tempeh wings with cashew ranch
  • Grilled veggie pasta salad with creamy balsamic
  • Pizza burger with homemade seitan bean patties, pizza sauce, pesto and Miyokos Mozz on a pretzel bun (pictured right).

Big thanks to Scott Esterly of Esterly Photography for the video. This is his first crack at food videography so except some big things from him! Also thanks to the GreenRoom for a fabulous venue. I can’t say enough about Scott or the GreenRoom team. I highly recommend them for your photography, video or event space needs.

See you on September 8th!

 

appetizer · carrot · liquid smoke · super bowl · super bowl party · vegan

Carrot “Lox” and Cream Cheese Crackers

osuadamr1 Comment

With the 2017 Super Bowl upon us, here is a great finger food recipe that will wow the party. I grew up with lox and cream cheese brunches. While I never could get into eating smoked salmon, this carrot version is arguable better tasting and certainly more healthy. Enjoy!

img_0585

Ingredients

Directions

  1. Preheat oven to 400°.
  2. Use a vegetable peeler to peel carrots into thin, flat strips, as wide as possible.
  3. In a bowl, whisk tamari, liquid smoke and seasoning. Toss carrots in marinade.
  4. Wrap in a sealed foil pouch and bake for 30 minutes.
  5. Remove from oven and let cool. Refrigerate until time to assemble the crackers.
  6. Spread cream cheese on a cracker, top with a few pieces of carrot and garnish with parsley

img_0580

corn dogs · field roast · grilling · vegan

Hand-Dipped and Grilled Vegan Corn Dogs

osuadamrLeave a comment

img_0815They said it couldn’t be done. No, not the Browns winning their 2nd to last game of the year, avoiding an abysmal 0-16 season. They said making hand-dipped corn dogs at the tailgate with only a grill was next to impossible. I’m here to say it is not. Quite the opposite, this recipe is simple and can be replicated anywhere.

gettyimages-630501816
Image: Fox8.com

What you’ll need is a couple packs of Field Roast Frankfurters (no other brand will do), some bamboo sticks, non-stick foil and the prepared cornmeal batter from below. Put the dogs on a stick and grill. Then dip in the batter and wrap carefully, tight around the ends but loose in the middle to allow for expansion. Be generous when dipping and coat the entirety of the dog. Watch in amazement as you unwrap the foil to a perfectly encrusted corn dog. No deep frying required! Enjoy!

Ingredients

  • 12 Field Roast Frankfurter hot dogs
  • 12 bamboo sticks (similar to these)
  • Non-stick foil
  • 3 cup cornmeal
  • 1 1/2 cup whole wheat pastry flour
  • 1 tbsp baking powder
  • 1 tsp salt
  • 1 tsp paprika
  • a dash of garlic powder
  • a dash of onion powder
  • 1 tsp black pepper
  • 1 tbsp ener-g-egg replacer
  • 3 cup nondairy milk
  • 1/4 cup raw sugar

Directions

  1. The day before, mix cornmeal, flour, baking powder, salt, spices, pepper, ener-g-eggimg_0810 replacer, non-dairy milk and sugar together in a medium bowl. Slowly add additional non-dairy milk until the mixture is wet and can be worked with. However, be careful it’s not too soupy or dry and doughy.
  2. At the tailgate, skewer each dog with the wooden stick. Grill until brown with nice grill marks.
  3. Dip each tofu dog into the cornmeal mixture, making sure its evenly coated.
  4. Place the coated dog on a piece of non-stick foil. Place it off to one side and not in the center. Fold the closest side of the foil over the dog. From there, roll the dog until it’s completely wrapped in foil (not too tight). Twist the ends in opposite directions to seal.
  5. Grill again, for about 5-7 turning once. The goal is to have the batter steam up around the dog.
  6. Unwrap carefully and enjoy with ketchup, mustard or your favorite condiments!

img_0811
Grilled dogs

img_0812
Ready to batter

img_0813
Carefully wrap in foil

img_0816
Final product

img_0814

appetizer · beyond meat · buffalo · cheese · dip

BuffaNoChicken Dip

osuadamrLeave a comment

Week 3 Browns vs. Raiders

BuffaNoChicken Dip

Early season tailgates are the best. The shores of Lake Erie delivered another perfect fall day. Hold the Pigskin hosted another big crowd including the one who penned the name of the blog, Nick Harper. Nick loves him buffalo flavored anything, so I figured it was time to recreate an American classic: buffalo chicken dip.

There is nothing healthy about this dip, which is probably why it tastes so good. Vegan cream cheese, sour cream and cheese. Two packages of shredded Beyond Meat chicken strips. An entire bottle of Frank’s Red Hot. My mouth just starts salivating recapping those ingredients.

The Beyond Chicken makes this dish special. The self-
proclaimed “future of protein,” now has a roster of sports stars endorsing their product. Made with non-gmo soy and pea protein, the chicken also has some great flavor and shreds perfectly. Do not use another brand when making this dish!

One final tip before I get into the recipe. Invest in a cast iron pot so you can make this dish on the grill. The unvieling off the grill will draw ooh’s and ah’s from the crowd.  Enjoy!

Nick was pestering me all week for this recipe. Sorry for the delay!

Ingredients

  • 1 1/2 lbs shredded Beyond Chicken
  • 1 12-oz bottle Frank’s Hot Wing Sauce (DO NOT substitute Tabasco whatever you do. Be careful, Frank’s “Buffalo” sauce has dairy in it.)
  • 8 ounces vegan cream cheese, softened
  • 8 ounces (half a bottle) vegan Ranch dressing or sour cream
  • 1/2 cup chopped celery
  • 1/4 cup diced green onion
  • 4 ounces vegan shredded cheddar cheese
  • Grilled pita and/or celery sticks for dipping

Directions

  1. In a cast iron dish, spread out the chicken and pour the wing sauce over. Mix well and spread out, covering the entire bottom of the dish.
  2. In a medium sized saucepot, combine the cream cheese and ranch dressing.  Whisk while heating until smooth. You don’t want any cream cheese clumps!
  3. Pour the cream cheese mixture over the chicken and spread out. Sprinkle the celery and green onion on top. Grill with tight lid for fifteen minutes.
  4. After fifteen minutes, sprinkle the cheddar cheese on top and continue baking for another ten to fifteen minutes, or until the cheese has melted and is bubbling. Remove from heat and let sit for ten minutes. Stir well and serve with grilled pita and celery sticks.
Shredded Beyond Chicken
In with the Frank’s!
Melted cream cheese and sour cream
Creamy goodness
Toss on some greenery
After 15 minutes, add the cheese. Look at the bubbles!
Heavenly dip
breakfast · daiya cheese · nutritional yeast · tofu

Vegan Grilled Breakfast Sandwiches

osuadamr1 Comment


Week 1: Browns vs. Titans

And we’re back! A long offseason punctuated by a perfect fall day, a new tailgate van and a full menu

Hard at work on the new grill table

of vegan fare. A tailgate breakfast can be a welcome treat and a life saver. Often when making a big meal it can be hours before you eat and no one wants to snack on chips and salsa for breakfast. So that’s why I love to incorporate a grilled breakfast item at the tailgate.

Last year Broccoli Rob made vegan break burritos ahead of time, wrapped them in foil and then tossed them on the hot grill first thing in the morning.  They were excellent! That got me thinking about other breakfast items we could make and naturally I landed on the Egg McMuffin.

This recipe combines the best of all worlds: marinated tofu, vegan sausage breakfast patties (there are countless brands to choose from), vegan cheese, whole wheat English muffins and a special blend of sauces. After you eat this sandwich you will ask yourself, “why can’t I eat this every day?” Enjoy!

Ingredients

  • For the marinade:
    • 1/3 cup tablespoon vinegar (any kind but Balsamic)
    • 2 tablespoon Dijon mustard (or less, if using ground mustard powder)
    • 1/3 cup tablespoons nutritional yeast
    • 1 tablespoon turmeric
    • 1 teaspoon garlic powder
    • Sriracha Maple sauce

      1 teaspoon black salt (Kala Namak is a must!)

    • 1 teaspoon onion powder
    • dash of white pepper
    • 6 sandwich-sized slab of extra-firm tofu, cut into circles
    • Rest of sandwich:

      Directions

      1. The tofu should marinate AT LEAST overnight, then the rest of the recipe takes under 10 minutes to execute. 
      2. Marinade: Mix the marinade ingredients in a small plastic container with a lid. It will be thick! If it looks dry, cut with a bit of cold water. Once you have a paste, toss in the tofu, close the container, and shake to cover tofu completely. Refrigerate at least 8 hours, and even up to 48!
      3. Tofu butcher is in the house!

        Prepare the grill for direct heat.

      4. When grill is hot, give the tofu a final shake in the container, then place in grate along with the sausage patties. Keep most with any excess marinade. Grill the first side about 3-4 minutes. Flip tofu over, and grill another few minutes. When you flip the sausage over, place a piece of vegan cheese on top. Tofu is done when it’s a goldenrod color on both sides and has nice grill marks. When the cheese is melted, pull the sausage patties off the grill. 
      5. Meanwhile, prepare the bread to toast. Spread with a little vegan butter if you wish. Toast the bread right after the tofu and sausage is off. 
      6. Now once the bread is toasted, spread some of the sriracha maple sauce and vegan mayo on the bread. You can assemble the sandwich and then place it on the grill, or just eat right then and there! 

      Time to grill!

       

      Grilled to perfection! 

      Eat me!

      appetizer · cheese · field roast · nutritional yeast · potatoes · sausage · super bowl · super bowl party · vegan

      Jo Jo Potato Poutine, The Akron Vegan Way

      osuadamrLeave a comment

      Part of me wishes I had tried poutine before taking the vegan plunge 4 years ago. Then again, the amalgamation of deep fried potatoes, brown gravy and cheese curds probably wouldn’t have sat well with me. I didn’t even know what poutine was until my little brother made several trips north of the border and came back raving about it. Since I had been thinking about veganizing the Canadian specialty for a while, a vegan Super Bowl party in Akron seemed like a perfect time.

      What makes this poutine different from all other poutine? Well aside from the fact it’s vegan, made with Field Roast Chao cheese and Vegan Sausage Gravy (see recipe below), it is also a special type of French fry known only to Akronites and Summit County Ohio dwellers as Jo Jo potatoes. Ok, the potato wedge isn’t exactly unique to Akron, Ohio, but I can almost guarantee you that Jo Jo Potatoes have never made their way into vegan poutine before this. And now it’s time to share with the world. 
      The recipe is not hard to put together. To mimic the deep fried, egg covered Jo Jo’s found in pizza and chicken shops in my hometown, I parboiled potato wedges and coated them in cornstarch, spices and a little olive oil before roasting them. The result is a crispy outside and a moist steamy inside. The poutine is assembled in separate bowls topped with the savory sausage gravy and a sprinkle of fresh sage. You can serve as an app, side or main dish. Enjoy!

      Ingredients


      • 4 large russet potatoes (2.5 pounds)
      • 2 tablespoons cornstarch
      • 2 tablespoon olive oil
      • Salt and pepper, to taste
      • Gravy Ingredients:
      • 1 small onion, chopped, about 1/2 cup
      • 2 Tbsp whole wheat flour
      • 2 Field Roast Smoked Apple Sage sausages, crumbled
      • 1 Tbsp soy sauce or tamari
      • 1/2 cup nutritional yeast
      • 1 cup plain soymilk or almond milk
      • 1 cup water
      • 1 tsp sriracha
      • black pepper to taste
      • 1/2 cup cubed Field Roast tomato cayenne chao cheese (or other vegan cheese of choice)
      • 2 tbsp fresh sage, chopped fine 

      Directions

      Jo Jo’s: Adjust an oven rack to the lowest position and preheat the oven to 425 degrees F. Scrub the potatoes and cut them, lengthwise, into 10 to 12 even wedges.

      Place the sliced potatoes into a large bowl and cover them with boiling water. Let them soak for 10 minutes (aka parboil).

      Line a baking sheet with parchment paper or silpat. Drain the potatoes and pat them dry thoroughly with a clean tea towel or paper towels. Evenly toss the potatoes with the cornstarch, than add the oil, salt and pepper.

      Arrange the fries in a single layer on the baking sheet. Bake for 25 minutes. Remove the baking sheet from the oven and flip them. Continue to bake until the fries are golden and crisp, about another 20 minutes longer. In the last 5 minutes, remove the pans and add the cheese on top. Allow to melt before removing. Time serving so these are hot!

      Sausage Gravy: Heat a skillet over a medium flame. Add the onions and cook for three minutes, until starting to soften. Add the crumbled sausage and cook for five minutes, until starting to brown. Add the flour and stir well. After two minutes, add the remaining ingredients, whisking well to combine. It will thicken and be ready rather quickly. 

      To serve: Place fries in a bowl or on a plate and sprinkle with cheese. While still warm, pour gravy over fries and cheese. Top with fresh sage and enjoy!

      Parboiled taters in cornstarch
      Coated taters ready for the oven
      Crumbled sausage
      MMMMM graaaaavyyy
      Jo Jo’s
      The final product



      cashews · cheese · greens · jalapeno · mac and cheese · pasta · vitamix · weeknight

      Weeknight Vegan Mac and Cheese

      osuadamrLeave a comment

      The football offseason is officially upon us but that doesn’t mean we should stop making epic foods! I understand many people, including myself, are crunched for time after work. Easy and delicious recipes are tough to come by, especially those with a wow factor.

      This recipe comes together in about 30 minutes and will blow you away with how good it is.  Here is where it definitely pays to have a Vitamix or else you’ll need to soak the nuts and work at it in a regular blender. Pair this with some bbq seitan cutlets (that I like to keep in the freezer) and a steamed veggie side. While similar to past mac and cheese dishes found on this website (Tailgate Mac and Cheese and Chili Mac and Cheese), this version is much simpler without losing any of that creamy delicious flavor. 
      If you don’t have sunflower or sesame seeds feel free to use all cashews. If you a nut allergy, use all seeds. Gluten intolerance? Use your favorite gluten free pasta as this sauce is naturally gluten (and soy) free. You can make everyone happy this week for dinner, enjoy!

      Prep 10 mins ∙ Cook 20 mins ∙ Makes 8 servings

      Ingredients

      • 1 sweet potato, peeled and roughly chopped
      • 2 medium carrots, peeled and roughly chopped
      • 1 small onion, chopped
      • 2 cloves garlic
      • Water or veggie broth to cover
      • ⅓ cup raw cashews
      • ⅓ cup raw sunflower seeds
      • ⅓ cup raw sesame seeds or tahini
      • 1 tsp turmeric
      • 1 tsp white pepper
      • Salt to taste
      • 16 oz whole wheat pasta of choice
      • 1 jalapeño chopped and quickly sautéed (optional)
      • A handful of greens, chopped (optional)

      Directions

      1. Toss the sweet potato, carrots, onion and garlic in a small pot and barely cover with the water or broth. Bring to a boil and simmer 10 minuted or until soft.
      2. Meanwhile, boil a large pot of water and cook the pasta according to the directions. I like to add a large handful of greens during the last 5 minutes of cooking to make it more healthy!
      3. In a vitamix (if not using a high speed blender, please soak your seeds/nuts accordingly) add the cashews, sunflower seeds, sesame seeds, spices and the contents of the veggie pot, including water or broth. Blend until creamy.
      4. Mix together the cheesey sauce and drained pasta. Toss the jalapeño if you want so kick or serve with your favorite hot sauce.