Hello! I’m back after a short break, and to make up for the lack of posts I have a delicious taco recipe. Who doesn’t love tacos?
These tacos are very no-frills, dressed with a homemade enchilada sauce and familiar toppings — onions, red radish, avocado and cilantro. I highly recommend using corn tortillas, but if you must use flour, these will still be delicious. I blistered my tortillas a bit in a dry cast iron skillet for a few minutes, so that they were toasty but still pliable. If you don’t have this sort of patience, you can microwave yours or use them at room temp.
To make the tempeh clump together more (kind of like how fatty beef crumbles do), I mixed in 1/4 cup of mashed lentils (you could use refried beans, too) and it was the perfect texture. The enchilada recipe makes a lot more than you’ll need, but it freezes well and you’ll have it on hand for when the mood strikes. Like if it’s 2am and you’re out of salsa but your tortilla chips need something.
Get the recipe:
If you cover it in buffalo sauce, I will eat it. This is a really fun and much easier alternative to buffalo tempeh wings. It’s also less messy to eat. I tossed mine with hot sauce and served more on the side because I like things spicy, but if you’re serving this for a crowd you can drizzle the hot sauce with more on the side for those with varying heat preferences. Ranch dressing or something creamy would also be a yummy addition.
Also, I mean, they’re called buffalo balls people. You should make this recipe just so you have an excuse to repeatedly say “buffalo balls.”
I’ve been making a lot of pasta lately, I can’t help it. I always crave mountains of starchy food in the winter. If I could hibernate inside a mountain of noodles for four months, I would.
I was told this dish tastes like “holiday meat,” whatever that means. It’s basically like a bolognese with really odd spicing. I guess ginger, clove and cinnamon reminds some people of ham, which makes sense. According to Fieri, this is suppose to be his take on Cincinnati chili, which explains the seasoning. I thought Fieri’s spice measurements were a bit too much (my mouth was on fire from the ginger), so I dialed it down in my version.
If you don’t want to use a fake meat, tempeh steamed for 15 minutes and then crumbled would be a fantastic substitution!
Fun fact: I don’t watch football. Like, at all. I wouldn’t have remembered the game this weekend if it weren’t for all the snack food recipes popping up on Pinterest. While I don’t love football, I obviously love snack foods. And have I got some snack foods perfect for this Sunday! Below are some of my favorite snack-y GGV recipes if you’re watching the game, Puppy Bowl, or if just want to gorge one something delicious with friends. You can be that vegan who brings the plate of awesome to an omnivore’s party and has a smug look on their face as everyone devours your food, not realizing it’s vegan. Isn’t that the best? Enjoy!
Rojo onion rings with ranch dipping sauce
When I first saw this recipe in Guy Fieri Food, it sounded really gross. Apparently it’s the recipe that won Fieri The Next Food Network Star, so I felt obligated to make it. Alfredo (yes, even vegan) is hard to screw up because it’s basically just a salty, creamy, rich sauce, so it couldn’t be that bad, right?
It was actually completely delicious. I used Beyond Meat instead of trying to figure out a more accurate turkey replacement because I really don’t think there’s a difference between turkey and chicken anyway, and also who cares because the sauce is the star here, anyway.
Hello! December was kind of the worst for me cooking-wise. I had this vision of a month of candy recipe posts, but they all failed miserably. Towards the end of the month I decided to cleanse my creative palate with a classic Fieri recipe: chicken avocado egg rolls.
Years ago Isa Chandra Moskowitz blogged on The PPK about making egg rolls for Joaquin Phoenix and didn’t include a dough recipe because she said it was a nightmare (sadly the post seems to me gone, but it was a good one). I decided to double up on spring roll wrappers instead of trying to mimic egg rolls, and they provide a satisfying crunchy, chewy texture.
This recipe comes from the Thanksgiving episode of Guy’s Big Bite that aired on Food Network a week or so ago. It’s probably the most Thanksgiving-y recipe from the episode, and is almost accidentally vegan with the exception of butter, which is an easy swap. I originally thought 1/4 cup of whiskey wouldn’t be enough and you wouldn’t be able to taste it, but it’s definitely noticeable without being overwhelming. If you don’t have or want to use agave, 1/2 cup maple syrup mixed with 1/4 cup of water would be a good substitution. Happy Holidays to those celebrating this week!
You know what I didn’t know? That brussel sprouts are actually brusselS sprouts. I’ve been typing and saying this veggie’s name incorrectly for years! The things you learn while blogging.
This is one of Guy’s few Thanksgiving-y recipes. On November 20th it looks like Food Network is airing a Thanksgiving episode of Guy’s Big Bite, but based on what he’s making it doesn’t seem like Guy is big on the holiday (in fact it looks like he has a big barbeque for Thanksgiving every year). Neither am I. Thanksgiving food is kinda gross. If I could, I would make tacos, but the rest of my family loves the traditional stuff. My (also vegan) sister is mostly in charge of making our Thanksgiving food, and I typically go along with whatever.
This creamy brussels sprout gratin is pretty great, though. It would be an excellent alternative to green bean casserole, and would make even the biggest brussels sprout naysayer satisfied.
I LOVE pickles. Anything pickled is instantly better. This past weekend was Pickle Day in NYC’s Lower East Side, featuring several pickle and food vendors from the metro area. I’ve had most of the fancy pickles made in NYC, so I decided to try something new and picked up a container of Horman’s Best Pickles from Long Island. Their kosher dill pickles didn’t blow my socks off, but their spicy sours were very good. I used the kosher dills to recreate Guy Fieri’s fried pickle chips, which were damn tasty.
Before I talk pupusas, let me first make an announcement: Guy Gone Vegan will be participating in VeganMoFo 2013 this September! My theme? MAC & CHEESE! That’s right, at least 20 different original mac & cheese recipes will be posted here during the month of September. If you have any vegan M&C requests, leave ’em in the comments. I’ll still be doing 1 Guy Fieri recipe a week, too! I might never want to eat mac & cheese again, but I’m pretty sure that’s impossible.
Pupusas! Pupusas are such a pain in the ass to make. The dough is easy, the filling is easy, but forming them is hard. Most of mine split open, even after being careful not to blow out or crack edges. Guy’s crudito recipe is good, but not really fermented like traditional crudito.
This is an all-day project, so if you feel like a challenge (and some delicious stuffed corn cakes, because even if you screw them up, the “mistakes” are still really good), these pupusas are certainly a tasty one.