8

Vegan Buffalo Chicken Round Up

Buffalo Bites & Blue Cheese Dressing

Buffalo Cauliflower Wing Pizza with Tofu Blue Cheese Spread (GF)

Vegan Buffalo Chicken Salad (GF)

Spanish Rice, Buffalo Tempeh, Kale & Bell Pepper Wraps (GF option/NF)

Buffalo Chickpea Nachos

Buffalo Mac & Cheese

Buffalo Chickpea Dip

Buffalo Cauliflower Chicken Sandwich

Dill Cucumber Salad

Ingredients

1 pound mixed cucumbers like English cucumbers, cocktail cucumbers and garden cucumbers, sliced into ¼ inch rounds

½ red onion, peeled and thinly sliced

2 teaspoons kosher salt

2 teaspoons granulated sugar

2 teaspoons red wine vinegar

2 teaspoons white balsamic vinegar

2 teaspoons cider vinegar

½ cup water

¼ cup fresh dill leaves, chopped

Instructions

Combine the sliced cucumbers in a colander set inside a medium size bowl and sprinkle with the salt and sugar. Place in the refrigerator for about an hour. Drain the cucumbers. Add the onion, vinegars, water and dill. Serve or refrigerate. The cucumbers will become more pickled as they sit.

(Source: Foodie Crush)

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