From: Shannon (cache-rl08.proxy.aol.com)
Subject: Buffalo Wings, Vegan Ranch Dressing and Vegan Blue Cheeze Dressing from Deb!
Date: January 10, 2003 at 6:08 pm PST
In Reply to: Vegan Ranch dressing posted by enalix on January 10, 2003 at 5:03 pm:
Oh, here's the recipe:
I baked them at about 400 degrees in a well sprayed pan, flip and brown both sides. They are so good! I used the quick method of making the Blue Cheeze Dressing, it was wonderful!
From: Deborah (Recipes.vegsource.com)
Subject: Recipe: Hot wings
Date: December 8, 2001 at 12:47 pm PST
In Reply to: Hot wings posted by Juli on December 8, 2001 at 12:13 pm:
You can try baking these, if you don't want to use any oil.
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Buffalo Wings
2 lbs "chicken" flavored Tofu, cut into wing-size pieces
1 cup unbleached flour
1 tsp salt
1/4 tsp pepper
1/4 tsp paprika
Ener-G for 2 eggs (dry)
1 cup liquid creamer or soymilk
Vegetable oil for frying
1/4 cup hot sauce
1 Tbs margarine
Ranch Dressing or Bleu Cheeze Dressing (recipes follow)
Celery and carrot sticks
In a bowl, combine flour, salt, pepper, and paprika.
In another small bowl, mix Ener-G and creamer or soymilk.
Preheat 4 cups vegetable oil in a deep pot to 350 F.
One at a time, dip each piece of "chicken" into the "egg" mixture,
then into the flour mixture,
then repeat the process so each piece is coated twice.
When all pieces have been breaded, arrange them on a plate,
and chill for 15 minutes.
Drop each piece into the hot oil and fry until each piece is browned.
Drain on a plate lined with paper towels.
Combine the hot sauce and margarine in a saucepan over low heat.
Stir until margarine is melted and ingredients are blended.
Allow sauce to cool.
Place "chicken" pieces into a heavy zipperlock bag.
Pour the sauce over the pieces in the container, close bag,
and shake gently until all pieces are coated with sauce.
Put Wings on a serving plate.
Serve with Dressing, celery and carrot sticks.
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Bleu Cheeze
(Plan ahead -- This takes time!)
1 lb fresh firm waterpack Tofu, drained and patted dry
1 cup brown or red Miso
1 cup warm water
Cut Tofu into 1" cubes.
Steam gently for 10 minutes. Drain.
Put into a storage container with lid.
Dissolve Miso in warm water. Blend thoroughly.
Pour the Miso over the Tofu.
Put in fridge for 3 weeks, shaking gently several times daily.
After 3 weeks, carefully rinse off Miso.
There's your "bleu cheese"!
(If you want it blue, dab on a little blue food coloring here and there.)
NOTE: If you are in a hurry, go to an Asian market, and get a jar of fermented Tofu.
It is very similar to the aged Tofu, above.
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Bleu Cheeze Dressing
1/4 lb bleu cheeze
2/3 cup soy sour cream or soy mayo
Soymilk
1 Tbs chopped chives
Salt and pepper to taste
Few drops of lemon juice
Soymilk
Combine cheeze and soy sour cream or mayo in blender or food processor.
Process until creamy, thinning with soymilk, if needed, to obtain desired consistency.
Stir in chives, salt, pepper, and lemon juice.
Refrigerate.
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Vegan Ranch Dressing
1 clove garlic, peeled
Pinch of salt
1/3 cup vegan sour cream or vegan mayo
3/4 cup soymilk
2 Tbs fresh lime juice
1 Tbs minced fresh parsley
1 Tbs minced fresh chives
Salt and pepper
Put garlic and salt into a processor, and process to a paste.
Put into a bowl.
Add the soymilk, lime juice, parsley, and chives, and whisk until well blended.
Whisk in the vegan sour cream or vegan mayo.
Add salt and pepper to taste.
Use immediately, or put in a jar and refrigerate.
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Tofu "Chicken" (Basic)
1 lb firm waterpacked Tofu -- drained, frozen, thawed, and gently pressed
1 quart water
2 Tbs vegetarian "chicken" bouillon powder
1/2 tsp sugar or equivalent
1/4 tsp celery seed
1/4 tsp poultry seasoning
1 Tblsp corn oil
1/4 tsp garlic granules or powder
Cut Tofu into nugget-sized pieces.
Put all other ingredients into a saucepan.
Bring to boil.
Add Tofu.
When broth comes to a boil again, turn down to medium simmer.
Simmer for 30 minutes, stirring occasionally.
Put Tofu and broth into a covered container, and let cool in fridge.
Store Tofu Chicken in fridge, covered with the broth.
Use in recipes calling for cooked chicken.
NOTE:
For best results, use frozen-and-thawed Tofu (as described in ingredients list).
