Back in February, I went a little pizza crazy. I made cheeseburger pizza, mac & cheese pizza and nacho pizza. My partner posted an iPhone photo of the nacho pizza on tumblr, and a few weeks later the post went viral. My partner ended up with a bunch of messages asking for the recipe, which was surprising because I didn’t think I had done anything that warranted one. I just took nacho ingredients and put them on a pizza. But, for you tumblr folks who were curious, here’s the recipe. I didn’t use vegan sour cream in the original, but added it here. The cheese sauce makes a great queso dip, too!
If you’re a vegan who’s dined in NYC recently, you’ve most likely been to Champs in Brooklyn. Champs is a diner-style vegan eatery that serves breakfast all day, has healthy options and is generally quite delicious. The past few months they’ve had buffalo tempeh wings on their menu, and normally I steer clear of tempeh. I almost never cook it because of the bitterness and generally I don’t find that it’s prepared well in restaurants. However, the buffalo tempeh at Champs (Dear Champs, Please put the buffalo tempeh wings on your permanent menu. Love, Elisa), is out of this world. I don’t know how they do it, and when my partner asked me if I could replicate the recipe at home I responded with “Maybe….”
I tried, but I couldn’t quite mimic the tempeh I enjoy so much at Champs. I thought these turned out pretty good, regardless. The ranch dressing was the best I’ve ever made and is definitely worth the time it takes to make rejuvelac (a stinky, cheese-y liquid made from fermenting rye seeds).
Here’s the recipe for both the wings and the ranch dip:
This recipe is based on Fieri’s “Jimmy’s Favorite Garlic Bread” recipe, which I turned my nose up at upon reading for the first time. Who puts mayo in garlic bread? That’s sacrilegious.
I hated mayonnaise before going vegan. It never appealed to me and I almost never ate it. Veganaise, however, is a different story. I use it for everything. Dressings, sauces, anything that needs a bit of creamyness. I’ve even been caught eating it right out of the jar. It’s delicious. But whatever your vegan mayo of choice is, you’ll want to use it here. I know it seems kinda gross, but I assure you this is probably the best garlic bread I’ve ever had in my life. The garlic “butter” creates a delicious, fluffy layer on top of the bread. I ate mine along side a caesar salad (again, using Veganaise) and it was divine.
Here’s the recipe: