Raw Vegan | Buffalo Ranch Wings n Caesar Salad

I want to share with you my awesome version of Buffalo Ranch “Chicken Wings” that are not only low fat, raw and vegan but also juicy due to my secret technique!  To go along with the wings, enjoy my simple low fat raw Caesar Salad recipe to also use as a dipping sauce!

I’ve experimented with many variations on this recipe and this is my all-time favorite.  My entire family loves it!  In fact, I’ve never served it to ANYONE that didn’t love it!   Here’s the recipe!

Buffalo Ranch Wings and Caesar Salad
Serves (1 banana commander or 2-3 normal humans)

1 Cauliflower (1 lb 460 g)


Chop up your cauliflower into pieces that are about the size of one or two bites.  Arrange the pieces on a cookie sheet and place in the freezer.  Freeze overnight.

Buffalo Ranch sauce

2 zucchini (.5 lb / 230 g)
2 roma tomato (.5 lb / 230 g)
Juice from 1/2 lemon (.25 lb / 150 g – 1/8 cup)
1/13 cup buffalo spice mix ( 1 tsp cumin, 1 tsp chili powder, 1 tsp paprika, 1 tsp ground mustard, cayenne to taste)
1/8 cup pumpkin seeds (.037 lb / 17 g)
1/3 cup sun dried tomato (.044 / 20 g)
2  medjule dates (.11 lb / 50 g)
tbsp dill (3.1 g)
1/2 tbsp parsley (1.9 g)
green onions 2 (.06 lb / 27 g)


Peel the zucchini then rough chop the zucchini and tomatoes.  Place the zucchini, tomatoes, pumpkin seeds, sun dried tomato, dates and lemon juice in your blender.  Blend it up….(My vitamix makes easy work of this recipe!)  Chop up the green onions then add to the blended mixture along with the parsley and dill.

Place your frozen cauliflower in a bowl, pour the blended sauce over the cauliflower and stir to coat.

Arrange the cauliflower in a single layer on your dehydrator sheet.  Set the dehydrator to 130 for the first 30 minutes just to dry out the surface a bit and then decrease the temperature to about 119.  Check the cauliflower after about 5 hours.  Flip and rotate the cauliflower to make sure all of the pieces are evenly dehydrated.  Let that finish up while you make your salad and dressing/dip.

Caesar Dressing
Makes 3 cups

Juice of 1.5 lemon (.75 lb / 450 g –  3/8 cup)
1 clove garlic (.01 lb / 6 g)
2 Zucchini (.5 lb / 230 g)
1 yellow tomato (.25 g / 115 g)
1/10 th – 1/16 th cup dulse
2 medjule dates (.11 lb / 50 g)
1/4 cup hemp hearts (.09 lb / 40 g)
1/2 – 1 tsp mustard seeds

Peel the zucchini then rough chop the zucchini and tomato.  Place the tomato, zucchini, garlic, dates, hemp hearts and half of the lemon juice into the blender.  Blend smooth.  Add the mustard seeds and a little more lemon juice.  Blend smooth.  Finally, blend in the dulse.  Add any additional lemon juice to taste.  Chop 2 heads of romaine lettuce and use the caesar dressing to top your salad and for dipping your “wings”!


I really hope you love these raw vegan chicken wings and would love to hear if you try this recipe and what you think!!

Wishing you Much



  1. Jeanie Mannon

    Hi Kris
    Your great. I am just starting to eat raw. And really like your recipes.
    I want to make the ceasar dressing. But don’t know what dulce is
    Is there a substitute for it?
    Thank you

    • Maria

      Hi Jeanie, Dulse flakes is a sea vegetable and usually it’s used as a salt replacement. You can purchase this at
      Amazon or on the web.

      Thank you.


      • Chris

        Thanks Maria, indeed Jeanie you can also find it at many health food stores. The caveat there is you want to make sure its grown in controlled environments so as not to be exposed to heavy metals / polution.

    • Bonni

      Hi Jeanie,

      Dulse is a type of sea vegetable. You can find it online or at your local co-op (Health Foods Store).

    • Chris

      Aww blessed you feel so!! No real strong need to add the dulse btw, you could leave it out or could instead use fresh made celery salt (dehydrated and blended celery) 🙂
      Hope you have already tried it n love it 🙂

  2. Michelle

    Your cauliflower wings are amazing! I like how your recipes have weight measurements – thank-you – this is really helpful, cos you know, sometimes there are cauliflowers, then there are CAULIFLOWERS. I have tried a few of your recipes, and each one a winner, so have just bought one of your recipe books… looking forward to more Raw Advantage magic 🙂

    • Chris

      Awwww so awesome to hear n such a pleasure to share! Gotta have weights when making lots ahah never understood recipes that don’t!! Thanks for the support n so happy you enjoy them! Merry Xmas!

  3. Jean Frumen

    Thank you for the recipe, will try it as soon as my tomatos get dehydrated. I just wanted to ask, 230g is one zucchini, right? Your recipe says 2 zucchini (.5 lb / 230 g).
    Im asking because I made you awesome pizza, it was great btw, but the crust ingredients did not really work out quantitatively for me. You noted that we need 3 big Zucchini (1.5 lb / 680 g), 2/3 of that for the crust. Well I added about 1000g for the crust, but I really felt I should have added more because it was really saucY compared to your crust on the video. 😀
    Anyway, its all good, thank you for the effort, wish you all the best bro!

    • Chris Kendall

      Blessings Jean, my pleasure, hope you love it!
      As to the zucchini, it all depends on the size of zucchini, I’ve had many that take 4 per lb and many that are 1 lb each, I took the average based on what I was getting at the store when I made that book. Weighing after peeling for the sauce helps too. With that and the pizza and any recipes, it’s always dependant on the water content of the ingredients and other factors, really it’s the blessing and curse as every single time you make a raw dish it’s going to be different. I’ve made the crusts exactly as the recipe says and sometimes it’s more watery and sometimes less, depends largely on the type of tomatoes used. See the recipes as guidelines and adjust to your ingredients and flavours, this way it’s more alive and playful too 🙂 hope that helps.

  4. Chris Kendall

    Awww bless you for sharing the love, so appreciate the link back n kind words! Much love to you from Canada 🙂



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