In this video, I used the vegan chicken recipe that you can find in my upcoming microbook from 99publishing.com. Pre order Sexy's Best, Vol. 5: The Vegan Fried Chicken of Your Dreams right now!

4 servings (enough to cover about 6 cups of things-scheduled-to-be-buffaloed)

1/2 cup aquafaba (liquid from a can of chickpeas)
1/2 teaspoon arrowroot flour/starch/powder (or cornstarch)
1/2 cup hot sauce (Franks Red Hot, obviously)
1 tablespoon vegan butter

In a small bowl, add aquafaba and arrowroot. Whisk until arrowroot is dissolved.

In a small pan over medium-low heat, melt butter, then add aquafaba and hot sauce.

Cook, stirring continuously, until thickened, 1 to 2 minutes. Maximum thickness is achieved when sauce reaches a light simmer.

Remove from heat, and, in a medium mixing bowl, toss with buffaloed food items of choice.

OK, not really the best idea for the title of the first post of 2018 here in America, but it's what came to mind. Yep, I kind of nuked the old site. Every recipe. Every post. Everything. Gone. I figure if there is a recipe that people really loved, they'll contact me and say, "Hey, where's that _____ recipe?" This has already started to happen, so I'm not too worried about junking all the old stuff. The beloved recipes will rise to the top, and I'll just re-post updated versions when people ask. As techniques improve, as my style evolves, and as vegan food is innovated, a lot of recipes simply become outdated. I'll be using this space to upgrade old recipes, and develop new ones for this exciting era of vegan cooking.

To be totally honest, I dislike "blogging" greatly. That doesn't mean I don't like blogs or bloggers - quite the contrary actually. They are some of the chief innovators of the vegan food movement, and are of great inspiration to me. It's just not for me though, and I only want to do the things that I really like doing. I like developing and writing recipes, and I like making videos. So that's what you'll be getting here. Simple and straightforward. A video, and a recipe. In fact, I plan on this introduction post being be the most non-recipe text I'll be writing. Although, now that I've said that, a hundred things popped into my head that I might like to write about, so I suppose I'll just spout off when the spirit moves me. But don't hold me to that.

I imagine deleting everything that I've posted for the last bunch of years, is totally against any "best practice", SEO guidelines that are common knowledge to most people in the blogging world, but I kind of don't care. If my content is good enough, people will find it, and stay tuned. And if only I end up liking it, well, then, I'm doing something I like, so I'm still happy.

The things that will be staying the same in Sexy Vegan land are my social media presence (instagram, twitter, etc.), weekly Facebook Live show (Sexy Vegan Live), as well as my 99publishing.com endeavor, and all the exclusive bonus content for my Patreon members. What will be new is that I'm reviving my YouTube channel. New videos are coming your way, and I'll be posting all of the recipe content and videos right here.

So, that's all very exciting and terrifying. Kind of appropriate for the current times in which we live. Alright, let's cook!

**While I put the finishing touches on (a.k.a. begin) my first new recipe/video post, you can check out my Patreon page where I've been posting recipes and videos for the last few months, while I transitioned thesexyvegan.com to this. If you become a patron, you'll have access to tons of bonus video content, but if you don't, there's still plenty of public content to consume.**