Wednesday, January 18, 2012

Gearing up for Game Time!

Do I even care who wins the Super Bowl?  Nope.  I don't usually even know who will be playing until the day of.  But, I do enjoy the opportunity to make a bunch of snacks and get together with friends and family to laugh, eat, and drink.

So this year's big game will be taking place on Sunday, February 5 in Indianapolis.  That gives me a little over 2 weeks to plan my menu.  That's more planning than I do for Thanksgiving.  Ha.

Toffalo Wings will definitely be on the menu, as they are each and every year.  What else should I make?

Toffalo Hot Wings

Serve with Cool Ranch Dipping Sauce (below) and a few stalks of celery for an even more realistic experience. 

A deep fat fryer comes in handy here, but if you don't have one, a pot with oil heated to 350°F (180°C) will do just fine.

Toffalo Wings:

16 "finger" sized chunks of extra firm tofu, drained and pressed (or seitan, or tempeh, or gardein strips)

For the batter:
1 cup all purpose flour 
1/2 teaspoon fresh cracked pepper (more if you like lots of pepper)
1/4 teaspoon paprika
1/4 teaspoon dried oregano
1/4 teaspoon dried basil 
1 cup (235 ml) full fat coconut milk
Vegetable Oil for frying

For the Buffalo Sauce:
1 stick (1/2 cup, g) nondairy butter, melted
2 to 4 tablespoons (30 to 60 ml) or even more hot sauce, like Tobasco, depending on how spicy you like it
1 teaspoon garlic powder
Salt and pepper to taste

For the Cool Ranch Dipping Sauce:
1 cup (225 g) vegan mayo, store bought or homemade 
1/2 cup (120 g) nondairy sour cream, store bought or homemade 
1/2 teaspoon dried parsley
1/2 teaspoon dried dill
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon ground cumin
1/8 teaspoon salt
1/8 teaspoon black pepper

To make the wings, Cut your tofu (or seitan, or tempeh, or gardein strips) into 16 "chicken finger" sized pieces.
Set up a breading station. In one shallow dish, mix together flour, pepper, paprika, oregano and basil.
In a seperate dish, place the coconut milk.
Double dredge one "wing" by first dipping it into the coconut milk, then into the flour mixture, then back into the coconut milk, then back into the batter.
Place in the hot oil and fry until golden, about 1 minute.
Transfer to a paper towel lined plate to absorb excess oil.
Repeat with remaining wings.
To make the Buffalo Sauce, melt butter and stir in hot sauce, garlic powder and salt and pepper.
Place fried wings in a bowl and pour Buffalo sauce all over wings.
Gently toss to coat.
To make the Cool Ranch Dressing, mix all ingredients together until well incorporated. 
Store dressing in an airtight container for up to two weeks in the refrigerator.

Yield: 16 wings and about 1 1/2 cups (350 ml) Cool Ranch Dressing

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2012 Copyright/Permissions/Disclaimers

All recipes written by me, Joni Marie Newman, unless otherwise noted. Please feel free to refer to or link back to any of my recipes, but please ask for permission, and remember to give credit when reprinting recipes in their entirety. I do provide links to affiliate programs (such as Amazon) in which I receive a small commission for items purchased. I do not provide paid reviews. All reviews done on products or books are of my own unsolicited opinion. On occasion I may receive a book or product to review. I will note when this is the case, but rest assured, it will not affect the authenticity of my review. Thanks!--Joni