“May I please have the Wild Buffalo Wings – extra, extra spicy!” a smaller, younger version of my always used to ask. Any occasion I was afforded to eat out, my #1 option was buffalo wings – little chicken pieces smothered in righteously hot (and horrifyingly acidic) sauce that most likely burned the taste-buds from my mouth but always had me begging for more.
I don’t know if it’s human nature to be somewhat masochistic in this respect – loving every second of a fiery, burning dish that leaves you grabbing for water and panting in painful delight…or if it triggers some weird endorphin release reaction in the body… either way, all I know is that even now as a raw & vegan eater – I am like the majority of people that love themselves some spice.
And because I’m not alone in this regard (people gobble up my spicy kale chips) I set out to make the mother-of-all flaming buffalo spicy sauce for my latest creation: Buffalo Kale Chips.
Raw, Vegan Buffalo Sauce (+ Kale Chips)
Preparation Time: 20 Minutes + clean-up
(6 Bunches of Kale + Buffalo Sauce = Kale Chips!)
2 Cups Cashews
3 1/2 tbsp Nutritional Yeast
3 tbsp Apple Cider Vinegar
1 1/2 tbsp + pinch sea salt
6 tbsp Red Pepper Flakes (I know!)
4 1/2 tbsp Cayenne (I told you it was spicy!)
2 tbsp chipotle powder
1/2 Cup + 3 tbsp Lemon Juice
1) (If making Kale Chips) Wash and de-stem Kale. Tear into large pieces and place in a bowl.
2) In a blender, combine all ingredients with approximately enough water to cover and blend on high.
3) Store up to 2 weeks (I’m totally guessing) or pour over Kale (see above) and dehydrate in a dehydrator for 12-18 hours, depending on your preferred crispy-ness.
Did you know that peppers and the like are great for stimulating metabolism?
Be sure to let me know what you thought about this spicy Buffalo Sauce! It’s flamin‘ – but will sure make a believer out of someone who thinks they can’t live without chemically refined version of spicy goodness. 😉
Enliven your Life!