Buffalo Tempeh "Wings"

The goodness of wings without the chicken.

This post is brought to you by my obsession with the tempeh "wings" at Hot Mama's Wings. Ever since discovering them, they are a constant craving. They are delicious, and it makes me so happy to get the buffalo taste and the blue cheese and the celery (they even serve it in a basket, like REAL WINGS) without the actual chicken.

The problems with their wings are that they require going to a restaurant, and also this is a restaurant where I will be tempted to eat fried pickles or tots or garlic fries. Plus the wings themselves are fried under the sauce, I assume.

Problems solved. I followed the same super-easy method as my beloved BBQ Tempeh, lightly browning each side of the tempeh in a pan before covering it in sauce. And in this case, since I don't have to make the sauce (because Frank's Wing Sauce is perfect already), it's my new easiest recipe ever. The hardest part is rinsing and trimming a few pieces of celery.

The Recipe:

1 package of good tempeh (I recommend Surata's multi-grain tempeh)

1 tb olive oil

Frank's Wing Sauce, to taste

Celery and blue cheese dressing for serving

Slice tempeh into small strips
Heat olive oil in a pan over medium-high heat. Brown each side of the tempeh strips.
Remove from heat and toss in wing sauce
Serve with blue cheese dressing and celery

The Verdict:

Overall grade: A

Overall reason: Delicious, easy, healthy comfort food

Time to prepare: 8 minutes

Husband quote: "The buffalo sauce was good. Put it on the chickens."

Comments

Kitchen renovation!

BEFORE: AFTER: Still to come: a beautiful new induction range and some wood shelving on the left side, above the backsplash. And maybe the shelving unit on the wall facing the cabinets should be green, but we're going to live with a while before making that decision.

Pickled radishes

I made those! When the CSA box hands you radishes, you eat one. Then you try to give the rest to the neighbors. Then, left with no other option, you pickle them. Then you discover that the pickled radishes are really good. I followed this super-simple method from My Korean Kitchen . I picked it because it had good reviews on Pinterest, but mostly because it was easy, and I wasn't willing to dedicate a lot of time and effort to these things that none of us really liked. But it turns out that they are delicious. As is clear from the original recipe, these are good with Korean food. They are also good on Vietnamese rice bowls. And they are PERFECT on salad with hard boiled egg and honey-mustard dressing. And the toddler ate half of them in one sitting, just as a snack. We might actually need to buy more radishes. The Recipe: 1 bunch radishes 1 c water 1 c sugar 1 c white vinegar Pinch of salt Thinly slice the radish bulbs and place them in gla...

Spicy Tomato Jam

Little pot of bubbling goodness seeks lentil patties, sweet potato fries, or pretty much anything else. I recently made this recipe from Crumb Blog for lentil patties with tomato jam. The lentil patties were pretty good, but the tomato jam was really something to write home about. It's one of those foods that makes you feel warm, even when it's cold. It has just the right balance of sweetness, acidity, and spice. The mustard seeds are a must (haha, must ard seeds). Their crunch, and the little burst of toasty peppery flavor that follows, are amazing in contrast to the rest of the flavors. The next time you're tempted to put ketchup on something, consider this instead. I have a little bit of this gold left over in the freezer. I'm thinking I may thin it out with vegetable broth and use it as a sauce for a stir-fry. Stay tuned for the results. The only change I made to this recipe was upping the amount of mustard seeds. I think 1 tsp is the perfect a...

Adventures of a healthy-ish pseudo-foodie

Search This Blog