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!
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
Cut the tempeh into 1 inch fingers. Place into a steamer basket on the stove for 10 minutes. Set aside.
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.
Pour the sauce over the steamed tempeh. Let sit for at least 4 hours or overnight.
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.
After grilling, place the tempeh back in the sauce, cover and shake. Serve with vegan ranch and celery for the full buffalo wing experience.
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!
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!
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
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.
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!
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.
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
Toss on some greenery
After 15 minutes, add the cheese. Look at the bubbles!
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!
4 large russet potatoes (2.5 pounds)
2 tablespoons cornstarch
2 tablespoon olive oil
Salt and pepper, to taste
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
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!
The offseason continues and the Grill Master is just heating up. The posts are flying over at the Cooks in the Field page on the Field Roast blog. My latest is a divine grilled vegan pierogie stuffed with sausage, mushrooms, onions and daiya cheese and topped with chived cashew sour cream.
Pierogies are a staple of the large Polish community in Cleveland. Pierogies are traditionally stuffed with potatoes and cheese, boiled and then fried. I figured, why not grill the filling, stuff, boil and then throw them on the grill instead? This recipe calls for grilled Italian Field Roast, onions and mushrooms. Vegan cheese is optional, but adds great texture and creaminess. Top it off with some chived cashew sour cream and prepare to be amazed. Enjoy!
1 package Italian Field Roast sausages
2 large onions, quartered
8 oz. mushrooms, halved
Shredded vegan cheese (optional)
3 cups all purpose flour
1 cup water, plus 3 tablespoons
½ tsp. salt
1 tbsp. ground flax seed
2 tbsp. Dijon mustard
2 tbsp. apple cider vinegar
2 tbsp. olive oil
Chived Cashew Sour Cream:
1 ½ cups cashews, soaked and drained
½ cup water
¼ cup lemon juice
½ tsp salt
1 bunch fresh chives, chopped
Grill the Field Roast sausages on an oiled grill grate. Rotate until all sides are charred
At the same time, grilled the onions and mushrooms in a grill pan until charred. The onions will take a little longer than the mushrooms
Once cooled, chop into small pieces and set aside.
Meanwhile, prepare the dough. In a large bowl combine flour, 1 cup of water and salt. Warm the remained 3 tablespoons of water and mix with the flax. Add to the bowl and knead.
Roll out the dough until very thin (should be about ¼ inch thick). Using 4-inch cookie cutter (or a martini glass) cut out circles of dough.
Meanwhile, prepare a lot pot of boiling water
Place 2 tablespoons of the filling in the center of a dough circle. Top with a sprinkle of vegan cheese (optional).
Fold in half and pinch closed. Use little water on your fingertips if they don’t stick. Repeat. (Style points: take a fork and press into the edges for a nice design!)
Drop a few of the folded and sealed pierogies into the boiling water. Don’t crowd the pot. Boil for 5 minutes or until they begin to float. Remove from the boiling water with slotted spoon. Repeat.
Brush the mustard/vinegar glaze on and place on the grill. Cook each side for about 2-3 minutes. Keep moist!
Meanwhile, place all the ingredients for the sour cream except the chives in a blender. Blend until smooth. Fold in chives.
Serve the grilled pierogies with a dollop of the chive cashew sour cream and your favorite hot sauce.
My latest recipe for my Field Roast Cooks in the Field blog is up! Check it out on the Field Roast website here. In the meantime, the recipe is also listed below. I made these at a sub zero tailgate. It was nearly impossible to use my hands and I had to run over to warm them up over the grill every couple minutes to prevent frostbite. Hopefully you have better grilling conditions.
These “stackers” are like grilled sandwiches with marinated vegetables standing in for the bread. Using the Field Roast deli slices as the meat, the stackers are an attractive appetizer at any tailgate. With three different kinds to choose from, there is something for everyone. Enjoy!
Lentil Sage Deli Slices
1 medium eggplant, sliced ¼ inch
Marinade for eggplant
½ cup white wine
¼ cup rice vinegar
Juice of 2 lemons
5 cloves garlic, minced
¼ fresh sage, chopped
Salt and pepper to taste
Smoked Tomato Deli Slices
Field Roast ready to grill
3 red peppers, quartered
Marinade for peppers
½ cup red wine
½ cup apple cider vinegar
1 tbsp. vegan worcestershire
1 tbsp. blackstrap molasses
1 tsp. liquid smoke
1 tbsp. smoked paprika
1 tbsp. dried thyme
2 cloves garlic, minced
Salt and pepper to taste
Wild Mushroom Deli Slices
6 portobello mushrooms, stems removed
Marinade for mushrooms
½ cup red wine
½ cup balsamic vinegar
1 tbsp. tamari
1 tbsp. agave nectar
1 tbsp. crushed red pepper
2 cloves garlic, minced
Salt and pepper to taste
Note: you’ll also need a handful of toothpicks, soaked for at least 15 minutes prior to grilling
In 3 separate mixing bowls, coming the ingredients for the 3 marinades and stir. Place the veggies in an airtight container or bag with the marinade for at least 2 hours, preferably overnight.
Prepare the grill for direct grilling
Assemble the stackers by placing several slices of the Lentil Sage between two of the marinated eggplant and secure with a few soaked toothpicks. Repeat with the Smoked Tomato slices and red pepper and the Wild Mushroom Slices and portobellos
Grill for 4-5 minutes per side or until charred. Cook time will vary based on the heat of the coals.
Remove from the grill and slice into bite size piece. Stick with a tooth pick and serve
The Browns have been on the road the past two weeks and continue to ride the quarterback roller coaster. While that means I haven’t been down at the muni lot tailgating, I have an amazing appetizer recipe to share with you that works on the grill or at home in the oven. Jalapeño Poppers!
For centuries, vegan’s have tried to replicate cheese. While we have come close, nothing quite gets us there. However, cashews are my favorite creamy substitute, and they do a pretty darn good job providing that velvety texture and flavor. As Tal Ronnen likes to say, cashews are “vessels of creaminess.”
Cashews and nuts are only one third of the vegan creamy equation. The other parts of the trifecta are beans (think hummus or tofu) and avocado (which naturally stands on its own). Nutritional yeast is an important ingredient in the vegan cheese quest. So is turmeric, for those who care about the yellowish appearance. These poppers, while they don’t have avocados, have all the makings of a creamy vegan delight.
This recipe comes together quickly, especially if you have a couple hands on deck. One person can cut open the peppers while the other prepares the filling. Then you can both stuff the peppers and top with bread crumbs. I left a few seeds in to give it a little heat, but it wasn’t overwhelming. Enjoy!
24 large jalapeños, cut in half, membranes and some seeds removed
14 oz. firm tofu, lightly pressed
1/2 cup cashews
1/4 cup nutritional yeast
1/4 cup lime juice
2 tsp. cumin
1 tsp. smoked paprika
1 tsp. thyme
1 tsp. garlic powder
1 tsp. ground chipotle
1 tsp. turmeric
1/2 cup bread crumbs
Cut and remove membranes and some seeds from peppers
Paces remaining ingredients except breadcrumbs into a high speed blender. If not using a vita-mix, soak the cashews for at least an hour and drain.
Scoop the cheese mix into the jalapeño boats. Be generous!
Just before ready to cook, sprinkle on bread crumbs.
Grill: place in grill pan and cover with foil. Cook for about 15 minutes.
Oven: place on baking sheet in oven at 400 degrees. Cook for 20 minutes.
Things have changed for the better in Cleveland. The Indians are in the playoffs and the Browns are tied in first place after a convincing win against their division rival. I’m pretty convinced the karma of the vegan tailgate had something to do with it. We had 5 people eating exclusively vegan at our tailgate this past Sunday, our biggest yet! I got things started off with the phenomenal grilled leek dip that, because of time spent preparing ahead, required little work except grilling and slicing the leeks.
If you’re a reader on this blog, you know I love dips to warm up the belly prior to eating a big meal. This one really was a crowd pleaser and vegans and non-vegans alike really enjoyed it. It comes from Tamasin Noyes, a vegan chef and writer I met earlier this year at the Cleveland Veg Fest. Her cookbook, “Grills Gone Vegan” is one of my favorites. Only next time, I’ll have to triple the recipe!
The grilled leeks are key for this recipe. They kinda come out nowhere and some people had never heard of them before. But they perform well. Kinda like a quarterback starting for the Browns right now! Enjoy!
Put the cashews, water, lemon juice, vinegar and nutritional yeast in a high speed blender and blend until smooth (if not using a Vitamix, be sure to soak the cashews for an hour)
Put in a large tupperware and stir in the Vegenaise, pepper, garlic and spices. (Note: this can be done a day in advance, then all you have to do is bring this to the tailgate and add the grilled leeks)
Grill the leeks, about 5 minutes on each side.
Slice thin and stir into the dip
Serve with crackers
Slicing the grilled leeks
The rest of the tailgate was a lot of fun. Remember, anyone who wants to join can just comment on a post or hit me up on Twitter. Lets beat the record number of vegans for the Lions game on the 13th!
The Super Bowl is just around the corner and its time to start thinking about what to bring to the party. For one, you don’t want to stand out like a sore thumb. I brought cayenne kale chips to a party last year and was on the receiving end of furrowed brows. Needless to say the chips were good, people couldn’t quite make the leap to kale chips with all the meat and cheese on the table.
On the other hand, you do want to make something that will stand out for its unique taste and memorable ingredients. The Super Bowl embodies American flare and exuberance. Everything is over the top, and everyone participates in some way. Go beyond setting out a crudite tray with hummus and chips and salsa.
Finally, the Super Bowl, like a tailgate, is about sharing. Be mindful of how much you make, even though you may be the only one eating it, because people want to try new things. Im sure if you follow these recipes, everyone will remember your dish over Beyonce’s halftime show. Maybe you’ll start someone down the path to healthy, plant based eating. Enjoy! (check Twitter @holdthepigskin the night of the game for my pictures)
Tomato Queso Dip Buffalo Tempeh Wings Chocolate Kale Chips
1 (14.5-ounce) can diced tomatoes with green chilies, undrained
1/2 cup nutritional yeast
1 teaspoon yellow mustard
1 teaspoon onion powder
1 teaspoon garlic powder
1/2 teaspoon ground cumin
1/2 tablespoon chili powder
1/2 teaspoon salt, or to taste
1/4 to 1/2 cup water
1 tablespoon fresh lemon juice
Freshly ground pepper, to taste
Grind the cashews in your spice grinder until powdered, about 30 seconds.
Image from godairyfree.com
Place the tomatoes with juice in your blender or food processor and puree until smooth. Add the ground cashews, nutritional yeast, mustard, onion powder, garlic powder, cumin, chili powder, and salt, and blend until smooth.
Lightly oil the insert of the slow cooker or spray it with cooking spray, and transfer the queso mixture to the cooker.
Stir in the water until well incorporated (use less for a thicker dip, you can add more later if it thickens too much).
Cover and cook on Low, stirring occasionally, for 2 hours, or until the mixture is thick and hot. If the mixture isn’t thick after 2 hours, turn the setting to High, remove the lid, and cook for 20 to 30 minutes longer.
When ready to serve, spoon about 1/3 cup of the queso into a small bowl, stir in the lemon juice, then stir the mixture back into the slow cooker.
Taste, add pepper to taste, and adjust the seasonings, if needed.
In a small saucepan, boil about three cups of water. Cut the tempeh into four equal blocks, then cut those blocks into triangles, and carefully slice the triangles in half lengthwise. Put the tempeh in the boiling water and cover, for about fifteen mintes or until tempeh is softened. Pour the pan into a colander and rise with cold water. Allow the tempeh to cool enough that you can handle it.
While the tempeh is cooling, make the sauce. In a large pot, melt margarine and briefly sautree the habeneros. Add the siriacha and set aside.
Preheat your oven to 400 degrees.
Make your assembly line for the wings. Put your soymilk in the first bowl, your flour and spices in the second, and your panko in the third. At the end of the line, have a greased baking sheet waiting.
Take a triangle, and dip it in the milk, then coat in flour. Then another quick dip in the milk before thoroughly coating it in the bread crumbs and placing it on the baking sheet. Repeat with the rest of the tempeh.
Spray the tops of the wings with cooking spray, and bake in the oven for ten minutes. Remove, flip over, and bake for ten more. Just before you take the wings out of the oven, heat the sauce over a medium heat until just warm – there’s no need to boil it, we’re just trying to make sure the sauce isn’t cold.
When you take the wings out, immediately transfer them to the pot and coat in the sauce. Serve immediately.
Optional Cooling Sauce (for the faint at heart): 1/3 veganiase, 1/3 cup fresh chopped parsley and 1 tsp garlic powder mixed together.
1/2 cup cashews, preferably soaked in water for 1 to 2 hours (no need if you have a vitamix)
1/4 cup plus 2 tablespoons agave nectar
1/3 cup cacao or dark chocolate powder
2 tablespoons coconut oil
1 teaspoon ground vanilla powder (liquid is ok)
1/2 teaspoon ground cinnamon
Pinch cayenne pepper
1 large bunch of curly kale, washed, stemmed and torn into palm-size pieces (make sure they are dry)
1/4 cup extra-fine shredded coconut flakes
1 teaspoon hemp seeds
Preheat the oven to 300 degrees F. Line two cookie sheets with parchment paper.
Add the coconut palm sugar, cashews, agave nectar, cacao powder, coconut oil, vanilla powder, cinnamon and cayenne pepper to a high-speed blender. Blend until the mixture is smooth. In a large mixing bowl, pour the chocolate sauce mixture over the kale leaves. Using your hands, massage the chocolate mixture into the kale leaves until each one is evenly coated. Fold in the coconut flakes and hemp seeds.
Transfer the coated kale to the cookie sheets and bake about 20 minutes. Remove the cookie sheet, flip the kale leaves and bake for another 5 to 10 minutes. Watch them very closely, as they may burn quickly if left in the oven a few moments too long. Remove the kale chips from the oven when crispy. Allow to cool a bit, then serve.
It’s officially the tailgate offseason. But have no fear! There are plenty of tailgate adventures that don’t require a parking lot and all of these recipes can be used at your favorite tailgate.
Smoked Eggplant Dip
My mom loves eggplant. Any excuse she has for me to make it is good enough for her. There is something about eggplant that just begs to be grilled or smoked. Its dark texture, fleshy inside, stubborn skin are best utilized when slow cooked over a long period of time. This recipe can be made entirely in a parking lot and is easy to do if you pre-chop all the herbs and spices. Smoking big eggplants takes some patience, especially when cooking the entire aubergine. I really enjoy studding the entire eggplant with garlic prior to cooking. This way, the garlic imparts great flavor inside and cooks at the same time. Enjoy! Ingredients
2 eggplant (about 2 pounds in all)
1 head garlic
6 oz. plain vegan yogurt (soy, coconut, almond etc.)
1/4 cup cilantro, fresh, chopped
3 scallion, finely chopped
3 teaspoons ginger, grated or finely chopped
2 teaspoons ground coriander
Juice of 1/4 lemon
Salt and pepper to taste
Wash the eggplants and cut small slits all over. Press garlic cloves into the slits (See picture below)
Prepare the smoker. Place the rack as close to the water as possible. Smoke the eggplants for at least 2 hours.
Meanwhile, chop the herbs. Place in bags or tupperware if bringing to the tailgate.
Once the eggplants are soft remove them from the smoker and let cool for 15 minutes. If its cold outside this takes less time!
Peel the eggplant and mash (I actually used an imersion blender) along with the garlic. Peeling is easier with a paring or pocket knife.
Add the herbs, spices, yogurt, and lemon juice to the mashed eggplant/garlic. Add salt and pepper to taste.