Buffalo wings gain their popularity by football party. According to football fanatics, a game isn’t a game without a big bowl of insanely hot chicken wings. Well, fortunately, Phillip isn’t like that. Instead I have to make him a 7 layer Mexican dip. Still, in honor of the super bowl, I made a hardy and delicious buffalo style soup, composed of a rich, spicy and creamy broth, with chunks of meaty tempeh (since Phillip doesn’t like beans), celery, and onions! Who needs wings when you can come home to something warm with a kick, a side salad and a chunk of cornbread? I can’t think of anything better especially when you can curl up with a hot bowl next to your hubby on the couch?
Buffalo Chowder 1 package of tempeh, cumbled 1 cup mushrooms, crumbled 1 red bell pepper, diced 1 cup chopped celery ½ medium onion, diced 1 clove garlic, minced ½ cup cream of rice 2 cups vegetable stock 1 dried habanero chili, crushed 1 tbsp annatto
The directions couldn’t be any simpler. Add everything to the crockpot and let it cook on low for 8 hours.
So, essentially, turn it on in the morning, go to work, and come home to an easy, hot meal. Top it off with a little bit more nondairy cheese and maybe a few tortilla chips to scoop up the creamy warm broth.