This is my last post while I’m still at National Music Camp, and it is hella delicious. Vegan tempeh buffalo wings? Yes please. I’m not typically a huge fan of tempeh, something about the texture and my trypophobia doesn’t really mesh well, but I totally love baked tempeh with this homemade buffalo sauce. When you bake tempeh in a sauce, it gets nice and soft and the texture becomes more homogenous and less individually soybean-y (if that makes any sense).
Speaking of vegan food, I’ve been attempting to transition to vegan, but it’s been fairly difficult here at NMC. They provide lots of options for people who are lactose-intolerant or vegetarian, but they don’t provide a large variety of protein sources. I had been eating oatmeal and soy butter for about a week before I got really sick of the oatmeal (like I said, I really am trying to like oatmeal LINK HERE). And then when it came to just being full, I had a hard time eating enough vegetables and salad to fill me up. And then it just came to the point of having to chew for about 30 minutes straight.
My jaw is sore, guys. I’m tired of chewing.
The first thing I’m going to eat when I get home is steamed rice and green monster soup. Probably not in that combination, but probably both in the same day. Boy, have I been craving steamed rice. I feel like this craving makes me too asian, but seriously, I love me some rice. Also the more I eat at camp, the more I realize that I am TERRIBLE at using forks and knives. Chopsticks are seriously my forte. I should bring chopsticks to camp.
My campers have been totally amazing this week. Last week they were really fun, but utterly exhausting. This week, my girls are older, more mature, and totally into sleeping.
The first night, they went to bed by 10:45 PM. AMAZING. Their lights out time is 10:30, and they’re actually quiet within 15 minutes. It’s a dream come true. Thank you karma for rewarding me and my co-counsellors with angels after last week.
Last night we started talking about eating healthy and exercise, and I told them about my little journey of weight struggles during my time at university, and it was really deep and I almost felt like they were considering eating healthier and exercising daily. And then this morning one of them called me camp mommy. It melted my heart.
I love this camp and I love the kids here. They’re always so inspirational and talented, and each year, I learn a little bit more about myself because they make me reflect on my own life choices.
Anyway, thanks everyone for bearing with my sporadic styled posts and my lack of presence on the Facebook page. I’ll be back in full swing by next Monday, AND next weekend, there’s a super awesome Vegetarian Food Festival organized by the Toronto Vegetarian Association on the harbour front in Toronto. I’m so excited!! SO much vegetarian food, free yoga classes, free samples, and I’m volunteering with the cooking demos and helping sell cookbooks.
You guys should come out and visit and check out all the awesome food. And visit me! I’ll be there Friday around the bookstore, and Saturday assisting with the cooking demos.
I hope you have a wonderful weekend and you give these vegan tempeh buffalo wings a try. They are delicious, and the probiotics from the fermented soybeans are good for your belly!
Yields 2 servings of wings
15 minPrep Time
15 minCook Time
30 minTotal Time
- - 1 block tempeh, cut into strips (about 1 cm thick)
- - 1/3 cup rice vinegar
- - 1 tbsp chili powder
- - 1/4 tsp smoked paprika
- - 1/2 tsp paprika
- - 1 tbsp garlic powder
- - 1/2 tsp onion powder
- - 1/2 tsp cayenne (optional if you are a fan of spicy)
- - 1/4 tsp salt
- - 1/2 tsp agave nectar (or maple syrup)
- - 1 tbsp cornstarch
- - 2 tsp coconut oil
- - 2 tbsp melted Earth Balance
- - about 2 cups panko crumbs (I used a bit less actually) - for GF, use crushed up Rice Chex or even just GF Rice Krispies.
- First make the buffalo sauce using a saucepan and mixing together rice vinegar, chili powder, smoked paprika, paprika, garlic powder, onion powder, salt, agave, cornstarch, coconut oil, and cayenne if that's what you're into. Stir over medium-low heat until mixed.
- Remove from heat, and mix in melted butter.
- Preheat oven to 350 and prepare the panko crumbs for coating by putting them in a shallow bowl.
- Coat the tempeh strips with the sauce and then gently press them into the panko crumbs to coat.
- Place on a lined baking sheet and bake for about 10 minutes, or until the edges of panko start to brown.
- Remove from oven and serve immediately with your favourite ranch sauce. The sauce I have depicted above is veganaise with paprika, chive, and a little bit of almond milk.