Radishes, cucumbers, carrots, and a buried scallion with cool buffalo dip 💚
Eat more veggies, crave more veggies 💚😋
I brought back an old friend, the stunning red radish. I kept these soaked in water so it was very mild and darn good. I made a cool buffalo dip yesterday that needed some babying because I was out of soy milk and we had a rando carton of oat milk, and let me tell ya, soy milk is the best for dressings and dips. No other simple plant milk that I've used coagulates and thickens like basic, old-school, unsweetened soy milk.
Anyway, the dip was crazy thin, so I powdered 3 tbsp dried potato flakes whisking one tbsp at a time into the viscous dip, and letting it sit for an hour or so to see how much it thickened. I was happy at 3 tbsp, but I bet 4 tbsp flakes (¼ cup) converted into powder would make a decently thick dip without overcompromising the flavors. This was buffalo flavored so I didn't have a lot of delicate balance to worry about.
In the end I'm very happy with this, but would love to make the dip with my usual soy to make sure the recipe doesn't need tweaking. If you're itchin' for a cool buffalo dip because 'tis the season... I added the current recipe. Louisiana hot sauce has a similar aged cayenne taste as Frank's Red Hot, but less sodium. It's not like dipping veggies in straight Buffalo sauce, it's got a spicy cool thing going on. Also, the annatto is just for color and barely did anything and could certainly be omitted. Also, I know I spelled annatto wrong on the purple card.
#plantbased #veggiegram #veggies #buffaloseason