Have some fun with us TODAY on #LunchBreakLIVE with the crazy cool couple Reyna and Sam, creators of VeganShirts.com along with the creator of VegansOfLA and the Community Engagement & Events Coordinator for Vegan Outreach in Los Angeles. Watch as Reyna and Sam mix up some original style delicious dip. Check out VeganShirts.com and @realreyna on Instagram to see all their amazing “wear awareness” pieces. Catch Gwenna on the “Get Involved” Panel at the upcoming VegFest Los Angeles.
Sam transitioned to veganism about 9 years ago when he was doing research. After hesitantly watching the film Earthlings, he started a vegan diet the next day! Reyna transitioned to veganism when she met Sam five years ago and he was a bodybuilder. She wanted to look healthy and be healthy so she decided to go vegan. Now they participate in activism events because their passion has gone further than their own health and they want to save animals from cruelty. They have attended several vigils with The Save Movement chapters in the Los Angeles area. These two literally wear their activism on their chests, in the form of vegan-themed shirts! They call it “wearing awareness,” which means that they help others become aware of what happens to animals as a result of human practices. When someone sees their shirts or other shirts with a message, they comment or ask questions. Then they are able to “plant seeds” in that particular person’s mind in hopes that one day they will change their lifestyle choices for the betterment of all beings.
It’s all about the Red Hot sauce according to Reyna and Sam. There are plenty of other yummy plant-based ingredients in this dip. They mix them all up in a bowl and cook it for 30 minutes. The vegan chick’n from Gardein looks and tastes like chicken but with none of the cruelty! Kenziah Rubens and Gwenna Hunter prove it as they taste test the dip that vegans aren’t missing out on anything! Try making your own vegan chick’n buffalo dip at home with the recipe below!
Photos courtesy of Paige Parsons Roache.
Vegan Buffalo Chik’n Dip
(Perfect for any cruelty-free game day snack!)
by Reyna Soto & Sam Stoppi
1/2) Photos of us, and logo are attached
Step 1) Thaw out Gardein chik’n, or any vegan protein being used, break into tiny pieces to make a shredded texture
Step 2) Add all ingredients to a mixing bowl and whisk or fork together until a creamy mixture, including Frank’s hot sauce, Tofutti cream cheese, Tofutti sour cream, vegan chik’n, vegan mozzarella shreds of your choice, garlic powder, onion powder, salt and pepper to taste, and nutritional yeast.
Step 3) Bake in the oven at 375-425 degrees for 30-40 minutes and then enjoy with some celery, carrots, chips or bread of your choice!