BuffaNoChicken Dip

Week 3 Browns vs. Raiders

BuffaNoChicken Dip

Early season tailgates are the best. The shores of Lake Erie delivered another perfect fall day. Hold the Pigskin hosted another big crowd including the one who penned the name of the blog, Nick Harper. Nick loves him buffalo flavored anything, so I figured it was time to recreate an American classic: buffalo chicken dip.

There is nothing healthy about this dip, which is probably why it tastes so good. Vegan cream cheese, sour cream and cheese. Two packages of shredded Beyond Meat chicken strips. An entire bottle of Frank's Red Hot. My mouth just starts salivating recapping those ingredients.

The Beyond Chicken makes this dish special. The self-
proclaimed "future of protein," now has a roster of sports stars endorsing their product. Made with non-gmo soy and pea protein, the chicken also has some great flavor and shreds perfectly. Do not use another brand when making this dish!

One final tip before I get into the recipe. Invest in a cast iron pot so you can make this dish on the grill. The unvieling off the grill will draw ooh's and ah's from the crowd.  Enjoy!

Nick was pestering me all week for this recipe. Sorry for the delay!

Ingredients

• 1 1/2 lbs shredded Beyond Chicken
• 1 12-oz bottle Frank’s Hot Wing Sauce (DO NOT substitute Tabasco whatever you do. Be careful, Frank's "Buffalo" sauce has dairy in it.)
• 8 ounces vegan cream cheese, softened
• 8 ounces (half a bottle) vegan Ranch dressing or sour cream
• 1/2 cup chopped celery
• 1/4 cup diced green onion
• 4 ounces vegan shredded cheddar cheese
• Grilled pita and/or celery sticks for dipping

Directions

1. In a cast iron dish, spread out the chicken and pour the wing sauce over. Mix well and spread out, covering the entire bottom of the dish.
2. In a medium sized saucepot, combine the cream cheese and ranch dressing.  Whisk while heating until smooth. You don’t want any cream cheese clumps!
3. Pour the cream cheese mixture over the chicken and spread out. Sprinkle the celery and green onion on top. Grill with tight lid for fifteen minutes.
4. After fifteen minutes, sprinkle the cheddar cheese on top and continue baking for another ten to fifteen minutes, or until the cheese has melted and is bubbling. Remove from heat and let sit for ten minutes. Stir well and serve with grilled pita and celery sticks.

Shredded Beyond Chicken

In with the Frank's!

Melted cream cheese and sour cream

Creamy goodness

Toss on some greenery

After 15 minutes, add the cheese. Look at the bubbles!

Heavenly dip

Jo Jo Potato Poutine, The Akron Vegan Way

Part of me wishes I had tried poutine before taking the vegan plunge 4 years ago. Then again, the amalgamation of deep fried potatoes, brown gravy and cheese curds probably wouldn't have sat well with me. I didn't even know what poutine was until my little brother made several trips north of the border and came back raving about it. Since I had been thinking about veganizing the Canadian specialty for a while, a vegan Super Bowl party in Akron seemed like a perfect time.

What makes this poutine different from all other poutine? Well aside from the fact it's vegan, made with Field Roast Chao cheese and Vegan Sausage Gravy (see recipe below), it is also a special type of French fry known only to Akronites and Summit County Ohio dwellers as Jo Jo potatoes. Ok, the potato wedge isn't exactly unique to Akron, Ohio, but I can almost guarantee you that Jo Jo Potatoes have never made their way into vegan poutine before this. And now it's time to share with the world. 

The recipe is not hard to put together. To mimic the deep fried, egg covered Jo Jo's found in pizza and chicken shops in my hometown, I parboiled potato wedges and coated them in cornstarch, spices and a little olive oil before roasting them. The result is a crispy outside and a moist steamy inside. The poutine is assembled in separate bowls topped with the savory sausage gravy and a sprinkle of fresh sage. You can serve as an app, side or main dish. Enjoy!

Ingredients

• 4 large russet potatoes (2.5 pounds)
• 2 tablespoons cornstarch
• 2 tablespoon olive oil
• Salt and pepper, to taste
• Gravy Ingredients:
• 1 small onion, chopped, about 1/2 cup
• 2 Tbsp whole wheat flour
• 2 Field Roast Smoked Apple Sage sausages, crumbled
• 1 Tbsp soy sauce or tamari
• 1/2 cup nutritional yeast
• 1 cup plain soymilk or almond milk
• 1 cup water
• 1 tsp sriracha
• black pepper to taste
• 1/2 cup cubed Field Roast tomato cayenne chao cheese (or other vegan cheese of choice)
• 2 tbsp fresh sage, chopped fine 

Directions

Jo Jo's: Adjust an oven rack to the lowest position and preheat the oven to 425 degrees F. Scrub the potatoes and cut them, lengthwise, into 10 to 12 even wedges.

Place the sliced potatoes into a large bowl and cover them with boiling water. Let them soak for 10 minutes (aka parboil).

Line a baking sheet with parchment paper or silpat. Drain the potatoes and pat them dry thoroughly with a clean tea towel or paper towels. Evenly toss the potatoes with the cornstarch, than add the oil, salt and pepper.

Arrange the fries in a single layer on the baking sheet. Bake for 25 minutes. Remove the baking sheet from the oven and flip them. Continue to bake until the fries are golden and crisp, about another 20 minutes longer. In the last 5 minutes, remove the pans and add the cheese on top. Allow to melt before removing. Time serving so these are hot!

Sausage Gravy: Heat a skillet over a medium flame. Add the onions and cook for three minutes, until starting to soften. Add the crumbled sausage and cook for five minutes, until starting to brown. Add the flour and stir well. After two minutes, add the remaining ingredients, whisking well to combine. It will thicken and be ready rather quickly. 

To serve: Place fries in a bowl or on a plate and sprinkle with cheese. While still warm, pour gravy over fries and cheese. Top with fresh sage and enjoy!

Parboiled taters in cornstarch

Coated taters ready for the oven

Crumbled sausage

MMMMM graaaaavyyy

Jo Jo's

The final product

Grilled Pierogies with Chived Sour Cream

The offseason continues and the Grill Master is just heating up.  The posts are flying over at the Cooks in the Field page on the Field Roast blog.  My latest is a divine grilled vegan pierogie stuffed with sausage, mushrooms, onions and daiya cheese and topped with chived cashew sour cream.

Pierogies are a staple of the large Polish community in Cleveland.  Pierogies are traditionally stuffed with potatoes and cheese, boiled and then fried.  I figured, why not grill the filling, stuff, boil and then throw them on the grill instead?  This recipe calls for grilled Italian Field Roast, onions and mushrooms.  Vegan cheese is optional, but adds great texture and creaminess.  Top it off with some chived cashew sour cream and prepare to be amazed.  Enjoy!

Marinated Grilled Veggie Stackers with Field Roast

Mushroom Stackers

My latest recipe for my Field Roast Cooks in the Field blog is up!  Check it out on the Field Roast website here.  In the meantime, the recipe is also listed below.  I made these at a sub zero tailgate.  It was nearly impossible to use my hands and I had to run over to warm them up over the grill every couple minutes to prevent frostbite.  Hopefully you have better grilling conditions.   

These “stackers” are like grilled sandwiches with marinated vegetables standing in for the bread.  Using the Field Roast deli slices as the meat, the stackers are an attractive appetizer at any tailgate.  With three different kinds to choose from, there is something for everyone.  Enjoy! 

Ingredients

• Lentil Sage Deli Slices
• 1 medium eggplant, sliced ¼ inch
• Marinade for eggplant
• ½ cup white wine
• ¼ cup rice vinegar
• Juice of 2 lemons
• 5 cloves garlic, minced
• ¼ fresh sage, chopped
• Salt and pepper to taste
• Smoked Tomato Deli Slices 

  

  Field Roast ready to grill

  
  
• 3 red peppers, quartered
• Marinade for peppers
• ½ cup red wine
• ½ cup apple cider vinegar
• 1 tbsp. vegan worcestershire
• 1 tbsp. blackstrap molasses
• 1 tsp. liquid smoke
• 1 tbsp. smoked paprika
• 1 tbsp. dried thyme
• 2 cloves garlic, minced
• Salt and pepper to taste
• Wild Mushroom Deli Slices
• 6 portobello mushrooms, stems removed
• Marinade for mushrooms
• ½ cup red wine
• ½ cup balsamic vinegar
• 1 tbsp. tamari
• 1 tbsp. agave nectar
• 1 tbsp. crushed red pepper
• 2 cloves garlic, minced
• Salt and pepper to taste
• Note: you’ll also need a handful of toothpicks, soaked for at least 15 minutes prior to grilling

Directions

• In 3 separate mixing bowls, coming the ingredients for the 3 marinades and stir.  Place the veggies in an airtight container or bag with the marinade for at least 2 hours, preferably overnight.
• Prepare the grill for direct grilling
• Assemble the stackers by placing several slices of the Lentil Sage between two of the marinated eggplant and secure with a few soaked toothpicks.  Repeat with the Smoked Tomato slices and red pepper and the Wild Mushroom Slices and portobellos
• Grill for 4-5 minutes per side or until charred.  Cook time will vary based on the heat of the coals.
• Remove from the grill and slice into bite size piece.  Stick with a tooth pick and serve

Bagged veggies waiting for lube

Lentil Sage Marinade

Smoked Tomato Marinade

Wild Mushroom Marinade

Soakin 

Velvety Vegan Jalapeño Popppers

Weeks 7 & 8 Road Games in Green Bay and KC

Yup, thats a grilled vegan jalapeño popper

The Browns have been on the road the past two weeks and continue to ride the quarterback roller coaster.  While that means I haven't been down at the muni lot tailgating, I have an amazing appetizer recipe to share with you that works on the grill or at home in the oven.  Jalapeño Poppers!

For centuries, vegan's have tried to replicate cheese.  While we have come close, nothing quite gets us there.  However, cashews are my favorite creamy substitute, and they do a pretty darn good job providing that velvety texture and flavor.  As Tal Ronnen likes to say, cashews are "vessels of creaminess."  

Cashews and nuts are only one third of the vegan creamy equation.  The other parts of the trifecta are beans (think hummus or tofu) and avocado (which naturally stands on its own).  Nutritional yeast is an important  ingredient in the vegan cheese quest.  So is turmeric, for those who care about the yellowish appearance.  These poppers, while they don't have avocados, have all the makings of a creamy vegan delight. 

This recipe comes together quickly, especially if you have a couple hands on deck.  One person can cut open the peppers while the other prepares the filling.  Then you can both stuff the peppers and top with bread crumbs.  I left a few seeds in to give it a little heat, but it wasn't overwhelming.  Enjoy!

Caught Taking a Leek: A Grilled Leek Dip

Week 4 Browns v. Bengals

Things have changed for the better in Cleveland. The Indians are in the playoffs and the Browns are tied in first place after a convincing win against their division rival.  I'm pretty convinced the karma of the vegan tailgate had something to do with it.  We had 5 people eating exclusively vegan at our tailgate this past Sunday, our biggest yet!  I got things started off with the phenomenal grilled leek dip that, because of time spent preparing ahead, required little work except grilling and slicing the leeks.

If you're a reader on this blog, you know I love dips to warm up the belly prior to eating a big meal.  This one really was a crowd pleaser and vegans and non-vegans alike really enjoyed it.  It comes from Tamasin Noyes, a vegan chef and writer I met earlier this year at the Cleveland Veg Fest.  Her cookbook, "Grills Gone Vegan" is one of my favorites.  Only next time, I'll have to triple the recipe!

The grilled leeks are key for this recipe.  They kinda come out nowhere and some people had never heard of them before.  But they perform well.  Kinda like a quarterback starting for the Browns right now!  Enjoy!

Vegan Super Bowl Party 2013

The Super Bowl is just around the corner and its time to start thinking about what to bring to the party.  For one, you don't want to stand out like a sore thumb.  I brought cayenne kale chips to a party last year and was on the receiving end of furrowed brows.  Needless to say the chips were good, people couldn't quite make the leap to kale chips with all the meat and cheese on the table.

On the other hand, you do want to make something that will stand out for its unique taste and memorable ingredients.  The Super Bowl embodies American flare and exuberance.  Everything is over the top, and everyone participates in some way.  Go beyond setting out a crudite tray with hummus and chips and salsa.

Finally, the Super Bowl, like a tailgate, is about sharing.  Be mindful of how much you make, even though you may be the only one eating it, because people want to try new things.  Im sure if you follow these recipes, everyone will remember your dish over Beyonce's halftime show.  Maybe you'll start someone down the path to healthy, plant based eating.  Enjoy! (check Twitter @holdthepigskin the night of the game for my pictures)

Smoked Eggplant Dip

It's officially the tailgate offseason.  But have no fear! There are plenty of tailgate adventures that don't require a parking lot and all of these recipes can be used at your favorite tailgate.

Smoked Eggplant Dip

My mom loves eggplant.  Any excuse she has for me to make it is good enough for her.  There is something about eggplant that just begs to be grilled or smoked.  Its dark texture, fleshy inside, stubborn skin are best utilized when slow cooked over a long period of time. 

This recipe can be made entirely in a parking lot and is easy to do if you pre-chop all the herbs and spices.  Smoking big eggplants takes some patience, especially when cooking the entire aubergine.  I really enjoy studding the entire eggplant with garlic prior to cooking.  This way, the garlic imparts great flavor inside and cooks at the same time.  Enjoy!

Onside Dip-Off: Grilled Vegan Spinach Artichoke Dip

Week 13 Browns v. Raiders

Going in for the kill

A winning streak? Unheard of!  That's right, the Browns have won 2 in a row for the first time since September of last year.  What a better way to celebrate than posting a recipe from one of my favorite vegan chefs, Cupcake Wars champion and stunning beauty Chloe Coscarelli.

There are plenty of tailgate dips that are "vegetarian" but are often loaded with cheese, sour cream, mayo, cream cheese, yogurt and just about every dairy product under the sun.  If it looks creamy at a tailgate, then it probably isn't vegan.  But who's to say a great creamy dip can't be plant based?  Chef Chloe is not one to mess around veganizing things, so her spinach artichoke dip was a must for the tailgate.

In the standard spinach artichoke dip, the cheesey creaminess presides over the flavor of the vegetables.  The creamy texture here comes from the soft tofu and nutritional yeast, but the garlic, artichokes and spinach stand out. I added a little Daiya cheese on top and bam! It was a winner with everyone at the tailgate.  If I didn't say anything, no one would've known it was plant-based and nearly fat free.  Enjoy!

Field Roast Sausage Stuffed Boomers

BYE WEEK

Thank goodness the Brownies had a bye week, we all needed a week to recharge.

Stuffed boomers

Anyone who knows me knows of my love for the Field Roast.  Established 15 years ago in Seattle, they trace their roots back to 7th century China and a recipe used by Buddhist Monks.  It hands down beats all other vegan sausages and they also have a number of other fantastic products.

This recipe is adapted from The Barbecue Bible, an award winning book by Steven Raichlen.  Even though the book's over 500 recipes mostly contain meat, there are several vegetable and vegetarian sections and adaptable recipes   The grilling technique chapters alone are worth a read.

This recipe is rather simple, but it will wow people.  Appetizers are an underrated part of the tailgate experience especially if you can use the grill to make something special.  This will turn heads and get your tailgate off to a great start. Enjoy!

7-Layer Taco Dip

Week 1: Browns v. Eagles

In honor of the delayed suspension of Scott Fujita, our tailgate crew set out to have a "Fujita" Bar.  Naturally, Hispanic cuisine lends itself to the vegan palate.  In addition to crock pot red beans and rice and grilled veggies, I wanted something to share with everyone.

This recipe comes from "Quick and Easy: Vegan Comfort Food" by Alicia Simpson.  I added a 7th layer of nacho cheeze sauce to her six-layer dip .  Its easy to assemble and feeds a crowd.  Grab a large pyrex or one of those disposable foil tins and start layering!