These vegetarian buffalo chicken wraps are really easy to make and don’t require much time or skill at all… but the result is incredible! They’re filling and have tons of flavor, the kind of meal you could eat for lunch AND dinner in the same day…. At least that’s what I did!
This is my favorite pancake recipe I’ve perfected over the years to get just right. These are amazing on their own, but they’re also an excellent base if you want to add berries or chocolate chips, etc.
I don’t know about you, but tomato soup is one of my all-time favorite comfort foods, and adding cheddar to it just takes it to the next level of delicious and satisfying! This beats anything you could get in a can, time and time again.
These pumpkin scones are full of flavor and the double-glaze makes them the perfect sweet treat for fall! You'll be amazed at how easy they are to make and your house will smell like a spicy fall paradise while they bake!
your one-stop shop for vegetarian comfort food recipes and other fun stuff! xo
Welcome to XO&So: a blog for the hungry-hearted! I'm Chelsea. Get comfy - stay a while. We talk about a little bit of everything here, but mostly vegetarian comfort food. Hope you find something you love!
Spice up your life!!!! 🔥 I made these buffalo “chicken” wraps for lunch AND dinner yesterday and I’m pretty sure I’ll be doing that same thing today!
Vegetarian Buffalo “Chicken” Wraps with Gardein Crispy Tenders
Makes 1 serving
1 9-inch tortilla
2 Gardein Crispy Tenders
1 tbsp.+ Buffalo sauce
2 tbsp. Ranch
1/3 cup shredded cheddar
Lettuce
Tomato
Directions:
Cook Gardein Crispy Tenders to package directions.
Cut tenders in half lengthwise, then toss in a bowl with at least 1 tbsp. Buffalo hot sauce until coated
Spread 2 tbsp. ranch dressing on a 9 in. tortilla
In the centre of the tortilla, add lettuce, tomato, 1/3 cup of cheese, and tenders.
Roll tortilla and eat as is, or pop it into a panini press to heat throughout.
Taking a quick work break to daydream about my cheddar and onion mashed potato patties 🤤🤤🤤
I think these double-glazed pumpkin scones are one of the recipes I’m most proud of creating. They have a layer of plain icing topped with a drizzle of pumpkin pie icing, and the scones themselves are packed with flavor. They suit this time of year perfectly, but I foresee myself making them every month of the year!!!! 🎃 (link in bio)
These little cutie Parmesan roasted potatoes can be on your plate in just half an hour! They make a great side dish, but I see no reason why a big ol’ bowl of potatoes can’t be your main course too!
Ingredients:
2 lbs. Yukon potatoes, cut into quarters
3 tbsp. Olive oil
1/2 tbsp. Rosemary
1/2 tbsp. Thyme
1 tsp. Salt
1 tsp. Garlic powder
1 tsp. Onion powder
1/3 cup grated Parmesan (Plus more if you want! Or exclude the cheese if you want a vegan dish)
Directions:
Preheat oven to 375 F.
Toss potatoes in olive oil.
Mix seasonings and cheese and then toss them with the potatoes until all the potatoes are coated.
Spread the potatoes in a single layer on a pan that’s covered in tin foil.
Bake 20-30 minutes, stirring halfway through, until a fork goes easily through the potatoes.
Enjoy! 🧀 🥔 ❤️
I haven’t made these raspberry white chocolate scones in a while but daaaang, I think it might be time again! (Recipe www.xoandso.com)
I’ve been a fan of overnight French toast bakes for a long time, but had never done a savoury version...until today! I made this overnight savoury French toast bake with gruyere and chives for Thanksgiving brunch this morning, and let me tell ya, it’s a keeper (and so easy!) Should I post the recipe?
My baked goat cheese dip is the most popular recipe on #xondso! And it brings me so much joy to think of people digging into this goat cheese goodness. If you’re heading to thanksgiving dinner tonight or tomorrow and you need an easy and delicious appetizer to bring... this is it! 🤤🤤🤤
