I’d hate to toot my own horn, but toot toot ya’ll! This pasta is delicious! It’s spicy and smokey and creamy and I made it 3 times before I decided it needed to go on the blog. I made the sauce in both a high-powered blender (like a Vitamix or BlendTech), and a regular ol’ food processor and both versions turned out great. The tomatoes add a sweet note and kale is just delicious is anything, but feel free to substitute whatever veggies you love. I added tempeh bacon this time around, but don’t put it in the recipe because it turned out a little too smokey for my taste.
The recipe’s below the cut!
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: