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Vegan Recipe – Buffalo Hummus

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I love buffalo sauce.  A lot.  The problem is, a lot of it contains milk/butter.  Sriracha is a pretty awesome substitute, but sometimes you want that uniquely buffalo flavor.

I also love hummus.  It’s great with veggies, pita, spread on wraps, whatever.  The problem with store bought is that the flavors are very limited.  You’re lucky if you find a selection of original, garlic, red pepper, and artichoke in one place.  It’s also pretty pricy for something that’s easy to make at home.

So, I decided to try my hand at making Buffalo hummus using this recipe provided by No Meat Athlete (shared on Oh She Glows).

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I like things really spicy, so when I finished, I felt like it was just vaguely buffalo flavored, so I increased the amount of hot sauce.  In fact, I doubled it.  Unfortunately, this made it too spicy for most of the people who tried it.  I loved it, but could only really eat it with pita bread to absorb some of the heat.  I think somewhere around 1 1/2 tablespoons of hot sauce would work.  It was delicious and so easy to make with a good food processor.  If you don’t have one, I’m sure you could use a good blender, but get yourself a food processor – it’s so useful!

Vegan at Falafel Palace, Northridge

Falafel Palace is a little Greek and Middle Eastern restaurant near Cal State Northridge.  I have driven past the place thousands of times over the years and sadly, never stopped in.  However, Eric and I were attending a comedy show on campus (Jo Koy, Natasha Leggero, and Josh Wolf) and arrived early and hungry, so we decided on Falafel Palace.  For those unfamiliar with falafels, they are very filling grilled or fried balls made of chickpeas, parsley, and spices.  I walked in knowing that Falafels and hummus are safe bets, but was thrilled to see a vegan section of the menu.  In fact, the restaurant was so vegan-friendly that they had labels on sauce containers identifying them as non-dairy.

Listed as vegan are the following items:

  • Falafel pita with lettuce, tomato, and tahini (sesame seed sauce)       $6.75
  • Chickpea wrap with falafel, tahini, avocado, lettuce, and tomato       $8.99
  • Garden burger with veggie patty, vegan mayo, lettuco, tomato, and grilled onions       $8.95
  • Vegetarian Gyro with falafel, hummus, tabouli, lettuce, tomato, grilled onions, and tzatziki       $7.25
  • Falafel Plate with salad, rice, 2 sides, and pita       $9.95
  • Homemade Baklava       $2.25
  • You can also get falafel balls and dolma as sides.

I ordered the chickpea wrap because I had never tried falafel with avocado before plus a small side of hummus and 2 pitas.

I loved the wrap.  It was fresh and warm and the avocado added a great creamy element to the falafel, which often can be heavy and dry.

The hummus was a little on the bland side and slightly thin, but the pita were so soft and warm.  We didn’t need the side, though because we were both full from our respective meals.

Falafel Palace, Northridge | A Vegan in Progress

We will definitely be back.  It’s even close enough to my office that I may be able to squeak in a visit for lunch.

Vegan Recipe – Sriracha Tofu Wraps

I recently found myself wanting to cook with tofu again, since I had done so little of it in the past.  I also wanted to try making something with Sriracha sauce.  I came up with Sriracha Tofu Wraps.

Sriracha Tofu Wrap | A Vegan in Progress

It was relatively easy to make.  First, I started with preparing the tofu much like I did in my Tofu Vindaloo with Cauliflower Rice post.  For the sake of ease, I will post it again here.

Directions

1.  Ahead of time, maybe in the morning (or at least an hour ahead) press the tofu.  You can use any technique you like, but I placed a towel on a plate, then paper towels on top of that, sandwiched the tofu between more paper towels, then another plate, and stacked cans of beans on top.

2.  Cut the tofu into the strips.

3.  Marinated the tofu using Liquid Smoke and a little bit of Tamari sauce (like a soy sauce, without the salty flavor).  I let it marinate for about 30 minutes, but I’m sure it would only improve if it sat longer.

4.  Next, I tried a great tip that I found at delish.com, I tossed the marinated tofu strips with about 1/2 a cup of cornstarch before pan frying it.  It helps create a crispy outer coating.  Pan fry the tofu until all the sides turn a golden brown.

Sriracha Tofu | A Vegan in Progress

Spread any kind of hummus on a tortilla, add the Sriracha, and roll up.  This is the lazy version, but I bet the recipe would be even better with some greens.

Sriracha Tofu Wrap | A Vegan in Progress