Hi Savvys!

I received Influenster’s VoxBox for Frank’s Red Hot Seasoning and Fiesta Bean Dip complimentary for review purposes.  I know right away that I wanted to make recipes that would serve a crowd.  I am so excited to finally be posting my buffalo cauliflower wings, with a twist using the Frank’s Red Hot Seasoning.  The Fiesta Bean Dip goes perfectly alongside this and can be easily made into tacos!  Of course, drizzle over top with my ranch dressing and you can surely please a crowd!

Let me know how you like these recipes.

Now set forth and be Savvy!

Ingredients

• 1 package medium-firm tofu, drained (454 g)
• 1 can red kidney beans (about 2 cups)
• ½ tsp salt
• Juice of 1 lime
• 1 tbsp nutritional yeast
• 1 package Frank’s Red Hot Fiesta Bean Dip

Directions

1. Drain the extra firm tofu and crumble into a food processor
2. Add the kidney beans , salt, lime juice nutritional yeast and Fran’s Red Hot Fiesta Dip seasoning to the food processor with the tofu
3. Blend in the food processor until smooth.
4. Transfer the mixture to a baking dish and bake at 350 degrees for 20 minutes.
5. Let cool before serving tortilla chips and veggies

Ingredients

~makes 4 portions

• 1 head of cauliflower, cut into bit sized pieces
• ½ cup flour
• ¼ cup potato starch
• 1 tsp parsley
• 1 tsp granulated garlic
• 1 tsp Frank’s Red Hot Seasoning
• ¾ cup of water
• 1 tbsp oil

Directions

1. In a large bowl, mix flour, potato starch and spices together
2. Add in the water and oil and mix until well combined
3. Throw in your cauliflower pieces into the batter and mix until well coated
4. Lay out a piece of parchment paper on a baking sheet and lay out the coated cauliflower
5. We will be baking the wings this twice.
6. For the first bake, bake at 400 degrees for 20 minutes, flipping halfway through
7. For the second bake, remove the cauliflower from the tray and dump back into the remaining batter
8. Stir to coat and bake again at 400 degrees for 15 minutes

~makes about 1 cup of dressing

Ingredients

• 1/3 cup raw hemp heart seeds (you can also use pumpkin seeds as a substitute)
• 2/3 cup boiled water (still hot!)
• 1 teaspoon garlic powder
• ½ teaspoon dried ground mustard
• ¼ teaspoon salt
• 1 teaspoons onion powder
• 2 tablespoon apple cider vinegar
• 2 tbsp water
• 2 tbsp non-dairy milk
• 2 tbsp grape seed/avocado oil
• 2 tsp dried parsley
• 2 teaspoon dried dill
• 1 teaspoon dried chives
• 1 tsp nutritional yeast
• ¼ tsp celery seed
• ¼ tsp black pepper
• ¼ cup mayo

Directions

1. To make the dressing, mix all of the ingredients in a blender on high for 30 seconds
2. Serve alongside the cauliflower wings
3. Can be stored for up to a week