Search This Blog

Tuesday, September 19, 2017

Buffalo Chik'n Dip

I'm not a huge fan of spicy hot food but back before I was vegan, I had this dip that a friend made and I loved it. I couldn't believe how much I was enjoying it when I found out what was in it. And it was probably the first time ever that I had hot sauce of any kind. No lie. 

Anyway, I watched this video the other day by Pasta-based and I wanted that dip again. Isn't that weird to want something you haven't had in like five years. 

The original recipe calls for jackfruit and cashews. My daughter is allergic to jackfruit so I used #Quorn chik'n tenders and to try and lower the calories and get more fiber in, I used cannellini beans for the ranch dressing instead of cashews. It turned out exceptionally good. 

I will link the original recipe video down below. 

Let's get to it. Here is what you will need. 
1 can of cannellini beans rinsed and drained
1/2 cup plain plant milk
2 tbsp lemon juice
2 tbsp nutritional yeast
1 tbsp garlic powder
1 tbsp onion powder
2 tsp dried dill
2 tsp dried parsley
1/2 tsp salt
1/4 tsp pepper
2 1/2 cups Quorn chik'n tenders or one 10 oz pkg (comes in 1 inch pieces but I cut them even smaller)
2 celery stalks finely diced
1/2 cup Franks Red Hot Sauce
optional vegan mozzarella 

Preheat your oven to 375 degrees. 
Into a food processor, put the beans, milk, lemon juice, nutritional yeast, spices and herbs. Process until everything is nicely combined.

Combine the chik'n, celery, hot sauce and the ranch dressing. Pour into a shallow baking dish and smooth it out. Sprinkle some mozzarella or even a cheddar style cheese on top. Bake for about 20 minutes. 

Remove from oven and let it cool for about 10 - 15 minutes. Serve with tortilla or corn chips and enjoy!!!

Original Recipe by Pasta-based:

No comments:

Post a Comment