When you become a mom – you can’t help but want to share everything with your little peanut. You might find yourself talking to a sleeping 3 month old in penguin pajamas about why it’s important to go to college or why perms are almost always a bad idea. I mean I have all this knowledge from learning stuff the hard way – it would be wrong not to share right?
But I’ve come to understand there are a handful of things that I’ve come to believe she will never truly get. Her world and mine overlap but they just aren’t the same. Like she’ll never:
- Experience the little thrill you get when you spot someone on the train reading your favorite book and you can tell they’re at the best part by how far they are in the pages. Sometimes if you’re really lucky you can see by the look on their face that they’re loving it. Kindles and Ipads just aren’t the same.
- Remember when you could say “good bye” to your loved ones at the gate and watch their plane take off? I said my farewells to a mistake (I mean ex-boyfriend) like that once and it was everything Hollywood promised it would be*.
- Understand the how much of my social life depended on my roommate’s ability to take a message and “The Machine.” When I say that to my darling daughter – she’ll probably think I’m referring to the robot maid decedent of the roomba that we’ll all have in a cabinet under the sink.
I also hope that when I tell her the original not-yet-vegan version of this recipe included little birds – she looks at me like I looked at my mom when she told me that when she was little people thought smoking helped them be better athletes.
I can’t promise this recipe will help you swim faster or help you get a better time at the Tour de France** but I can promise they won’t do either of those things. They will warm your home while they bake and make a nice kinda campy dinner. The hardest part of this recipe is the pie crust so you can always use the vegan premade pie crusts at Whole Foods if you want a short-cut!
Bourbon Buffalo Chick-Pea Pockets with Vegan Ranch Dipping Sauce
3 vegan pie crusts , you can either use this recipe or 2 rolled out premade crusts
1 can garbanzo beans, drained and rinsed
1 sweet onion, diced small
Celery sticks, to cleanse palate and enjoy any leftover Ranch Dressing
Bourbon Buffalo Sauce
2 TABLESPOONS MOLASSES
1 TEASPOON GARLIC POWDER
1/4 CUP MARGARINE
1 TEASPOON VEGAN WORCESTER SAUCE
1/2 CUP vinegar based HOT SAUCE (we recommend using Frank’s)
1 14oz CAN TOMATO SAUCE
1 TEASPOON BOURBON
2 DASHES LIQUID SMOKE
1/4 TEASPOON CHILI POWDER
1 TABLESPOON BRAGG’S Liquid Amino Acid
Vegan Ranch Dressing
1/2 CUP VEGAn mayo
1/2 CUP VEGAN SOUR CREAM
1/4 CUP FIRM TOFU, drained
1 TEASPOON FRESH PARSLEY, DICED
1 1/2 TEASPOON DRIED MINCED ONIONS
1 TEASPOON TAHINI
2 TEASPOONS NUTRITIONAL YEAST
1 1/2 TEASPOON BRAGG’S Liquid Amino Acids
2 CLOVES GARLIC, minced
1/2 TEASPOON ONION POWDER
PINCH OF CELERY SEED
11/2 TEASPOON fresh DILL
1/4 TEASPOON FRESH GROUND BLACK PEPPERCORN
PINCH OF FRESH GROUND MUSTARD SEED
Start by preparing your pie crust if you’re making from scratch. Start your Ranch dressing once your pie crust goes in the fridge. If you’re using a premade crust, make sure it is defrosted but stays chilled in the fridge. If your pie dough gets too warm the vegetable shortening or margarine will melt and your crust won’t be flakey.
Start your Ranch dressing by zesting and juicing your lemon and tossing both in a food processor. Then add the remaining ingredients for the Ranch Dressing and blend until smooth and creamy. Store in an air tight container in the fridge until ready to serve.
Set oven to 375 or whatever your pie crust instructions say to bake them at.
On your stove top, heat all your Buffalo sauce in a sauce pan over a medium heat while mixing with a whisk. Once it begins to bubble and your margarine has melted, reduce heat to a simmer. Mix in your beans and onions with a large spoon. Let simmer over a low heat while you prepare your crust.
Roll our your crust and using either a biscuit cutter or pint glass, cut out 12 rounds. You should be able to get 4 out of each pie crust. You can combine any leftover pie crust, roll it out again and try to get another round out but be careful of over handling your pie crust. Like I said if it gets too warm, you won’t have a flaky crust. Place your cut out rounds on a foil lined cookie sheet. Place a little over 1 tablespoon of filling in the center of each round and then VERY GENTLY fold the pie in half like a closing clam shell. With wet fingers seal your pie crust and then lay your pie crust with the prettiest side up on the cookie sheet. I recommend using a fork to poke little holes so the steam can escape – as you can see from the photo I didn’t do that in the first batch and you can say ‘nature found a way’ and little splits happened on several pockets.
Bake for 15-20 minutes or until your pockets are crispy and a light golden brown. Let cool for about 10 minutes before serving. Then serve warm with some celery sticks and that vegan Ranch dressing you’ve been longing for in the fridge.
*Don’t worry I was like 20 and over it in about a month… and there were no Nazis at Seatac that day that I know of.
** Seriously – they smoked to “prepare their lungs” – No joke!