In celebration of today being my 3rd anniversary with this dot com, I am throwing a banger of a post at you!

This was prepared with my friend Jess (who you may remember from our Burger Love post last year). We prepared this on one of my favourite holidays “SuperBowl Sunday”. Truth is, I could care less about football, but I love me some junk food snacks and any occasion that brings that in to my life, I’m down with.

So, there will be four recipes, all based off of other recipes with some alterations!


Kimchi Queso


  • 1 c. cashews (soaked for a couple of hours (note the longer you soak, the better consistency you’re gonna get.)
  • 1 1/4 c. unsweetened almond milk
  • 1/2 c. nutritional yeast
  • 2 tbsp. sriracha
  • 2 tbsp. kimchi juice (make sure you get the vegan kind, we used this )
  • 1 tsp. smoked paprika
  • 1 tbsp. tapioca starch
  • 1/2 c. chopped kimchi
  • dash of sea salt and fresh cracked pepper
  • dash of liquid smoke *optional
  • Garnish with cilantro/green onion/paprika/chilli pepper flakes *optional


  1. Add all ingredients to a blender and blend until smooth (If you do not own a vitamix, this will take a long time and I suggest taking that time to achieve the smooth consistency you really want).
  2. Add to a cast iron skillet and stir over heat for a few minutes until warm. Keep stirring to ensure smooth consistency.
  3. Garnish and serve.

Hot Buffalo Cauliflower Wings


  • 1/2 yellow onion, chopped
  • 3 cloves of garlic, minced
  • 2 tbsp. olive oil
  • 1 c. water
  • 1 c. flour
  • 1 tbsp. tomato paste
  • 1 tbsp. smoked paprika
  • 1 tsp. fresh oregano
  • 1/3 c. hot sauce
  • 1 tbsp. Sriracha
  • 1 tsp. maple syrup
  • 4-5 c. cauliflower florets


  • 1/2 c. hot sauce
  • 1 tbsp. sriracha
  • 1 tbsp. brown sugar
  • 1 tbsp hot water


  1. Preheat oven to 450F
  2. Heat oil, garlic and onion in a skillet and sauté until onion is translucent.
  3. Remove from heat, and allow to slightly cool, add to blender and blend lightly.
  4. Add all other ingredients, except for cauliflower, and blend until smooth.
  5. Pour over cauliflower and mix until all is covered.
  6. Bake in oven on baking sheet, not touching for 25 min., flip half way through.
  7. Mix sauce
  8. Remove from oven and let sit for a couple of minutes then cover in sauce.

Dill Ranch Dressing


  • 1 1/2 c. veganaise
  • 1/4 c. unsweetened almond milk
  • 2 tbps. apple cider vinegar
  • 3 cloves of garlic, minced
  • 2 tbsp. dried dill
  • 1 tsp. minced onion
  • 1/2 tsp. smoked paprika
  • Salt, pepper, dill and smoked paprika to garnish *optional


  1. Mix all ingredients and store covered in the fridge for a couple of hours. (You can balance the thickness by adjusting the veganaise to almond milk ratio to your liking, veganaise to thicken, almond milk to thin.)

Green Chili Mac n’ Cheese


  • 2 c. macaroni shells (uncooked)
  • 1 yellow onion, diced
  • 4 cloves garlic, minced
  • 1 tbsp. olive oil
  • 1 c. cashews, soaked for several hours (same same, the longer you soak the smoother they get)
  • 2. c vegetable broth
  • 1/4 c. nutritional yeast
  • 1 tbsp. cornstarch
  • 1 tsp. cumin
  • 1 tsp. coriander
  • 3/4 tsp. chili powder
  • 3/4 tsp. smoked paprika
  • 1 can (4 oz.) diced green chili (save some for garnish)
  • crushed lime-zested tortilla chips to top.
  • dash of liquid smoke *optional
  • cilantro, hot peppers to garnish *optional


  1. Boil macaroni according to package directions.
  2. Saute onion, garlic in olive oil over medium heat until translucent.
  3. Add onion and garlic to blender with the remaining ingredients, except for tortilla chips, noodles and garnishes. Blend until smooth, this will take several minutes, but worth the wait.
  4. Transfer sauce to sauce pan and heat over low-medium and stir continuously. Add the drained pasta noodles.
  5. Cover with tortilla chips, garnishes and green chili and serve.



Thanks for sticking this post through and following me until here (If you did).


Bon appetit!





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