Hey, so I wanted to make a fried chickun and waffles recipe using my air fryer. I based the recipe off of this and this, but made several big tweaks to them. For the chickun, I used Gardein chick’n scallopini, and I didn’t have the Follow Your Heart vegan egg so I used Ener-g and added more ingredients to make it taste better, among some other changes, such as using beer and changing the spices to suit my tastes better. For the waffles, I used less (not gluten free) flour, almond milk yogurt, avocado oil, and changed the method a bit.
It was SO AMAZINGLY GOOD! OMG.
I’m hoping to be back on my blog a lot more now that I’m in a good place with my humane education master’s degree program, so keep a look out for new posts! I know I often say I’ll be posting more frequently and then never end up doing so, but this time I think I mean it!
Here’s the recipe:
For the chickun:
- 1 package of Gardein Chick’n Scallopini, slightly defrosted, just enough to be able to cut in half, not enough to be mushy.
- 1 1/2 cup flour
- 1/3 cup cornstarch
- 1/4 tsp pepper
- 1 tbsp garlic powder
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 2 tsp salt
- 1 tbsp paprika
- 1 tsp cayenne pepper
- 1 cup plain unsweetened almond milk
- 1 tbsp Ener-g Egg Replacer + 4 tbsp water
- 1/4 tsp Kala Namak (Indian Black Salt)
- 1 tbsp nutritional yeast
- 1/4 tsp turmeric
- 1 tbsp hot sauce
- 2 tbsp vegan beer
For the waffles:
- 1 1/4 cup unsweetened vanilla almond milk with 1 tsp apple cider vinegar added
- 1/2 cup rolled oats
- 1 1/2 cup flour
- 1 1/2 tsp baking powder
- 1 tbsp sugar
- 1/4 tsp salt
- 1 tbsp flax meal
- 1/4 cup avocado oil
- 1 small container Kite Hill almond vanilla yogurt
- 1 tsp vanilla extract
- Maple syrup and vegan butter, as desired
- Start by making the chickun first. In one bowl, mix together the dry ingredients.
- Mix together the egg replacer, water, black salt, nutritional yeast, and turmeric.
- In another bowl, add the egg replacer mixture into the rest of the ingredients for the wet mix.
- Slice each piece of scallopini in half vertically.
- Coat the scallopini pieces in the dry mix first, until each piece is coated. Place on a plate or tray.
- Add 3 tbsp of the liquid mix into the dry mix. Coat the floury scallopini pieces in the liquid, then place them into the wetted dry mix until covered. Put them back on the tray or plate and place in the fridge while you start preparing the waffles.
- Preheat your waffle iron.
- Add the apple cider vinegar to the almond milk, stir, and let sit for 5 minutes.
- Meanwhile, in a large bowl, stir together all the dry ingredients.
- When the almond milk and vinegar is done, pour the mixture into the dry mix, along with the oil, yogurt, and vanilla. Stir well. The mixture will look clumpy, that’s totally okay.
- Place the coated chick’n scallopini into the air fryer basket in a single layer. Heat at 400 degrees 4, for a total of 10 minutes. Check on them and shake the basket after five minutes of cooking. You may need to cook in batches if your air fryer is small like mine is.
- While the chickun is cooking, place a good amount (depending on your waffle iron) of batter after spraying the iron with coconut oil. Cook according to the instructions for your waffle iron.
- Keep waffles in a pouch of aluminum foil until ready to serve.
- Serve with the chickun atop the waffles with maple syrup and vegan butter if you like.
Bon Appetit, don’t eat your feet!
Okay, so I’ve been meaning to make mashed potatoes out of cashew cream, and finally did. The results are amazing. I need to share it with you, alongside an air fryer soy curl recipe. Put these two with some green veggies and maybe some cornbread if you want, and you have a whole meal!
Mashed potato recipe:
- 4-5 large potatoes of choice, peeled and chopped
- 1 cup raw cashews, either soaked in water overnight or boiled with water covering them for 15 minutes
- 1 cup water
- 1 tsp salt
- 2 tbsp vegan margarine
- 2 tbsp nutritional yeast
- 1 tbsp dried or fresh chives
- Salt and pepper, to taste
- Boil the cashews if necessary. Allow to cool.
- Boil the potatoes in a pot of water (just enough to cover them). I start a timer once the water boils for 15 minutes, and they’re almost always ready for me after that. If you’re not sure, test to make sure a fork can smoothly go into them before you stop boiling them.
- Blend the cashews, water, and salt in a blender while the potatoes are cooking. Set aside. You want the cream to be smooth, not chunky, so make sure you blend for long enough to achieve this. I do think it works better when you boil the cashews as opposed to soaking them.
- When the potatoes are cooked, drain the water.
- Place back in the pan. Mash together with the vegan margarine and cashew cream.
- Fold in the nutritional yeast, chives, and salt and pepper as desired.
Enjoy the delicious creaminess. They taste even better when you reheat them the next day.
For the air fried soy curls, here is what I did:
- 2 cups soy curls soaked in water with vegan chickun broth or veggie broth
- 2 tbsp soy sauce or gluten free tamari, added to the soaking broth
- 1 tbsp liquid smoke, also added to the soaking broth
- 2 tsp oil
- 1/2 cup gluten free Bisquick mix
- Seasoning as desired, I sprinkled some cajun seasoning on top before placing them in the air fryer
- Soak the soy curls for 15 minutes.
- Drain (but don’t rinse!)
- Coat the soy curls in the oil, then sprinkle on the Bisquick mix.
- Stir around a bit until the soy curls are completely coated.
- Place in the air fryer for 12 minutes at 350 degrees F.
- Enjoy along side the mashed potatoes with your favorite dipping sauces.
Hope everyone is having a wonderful February so far!
As I mentioned in my last post, I bought an air fryer on sale. What is an air fryer, you ask? Well, it’s basically a healthier version of a deep fryer. It fries food with hot air instead of oil.
Personally, I am still figuring out what works and doesn’t work with it and trying to perfect temperatures and cooking times. I have found that using a lot of liquid batter without any kind of dry coating over it does not work so well. It says you can make donuts in it, but I have no clue how that’d work. I have not tried cooking french fries yet, but I really want to, just haven’t yet.
So far I have fried some soy curls using this recipe here. Those came out excellent, I think I cooked them at 350 for about 10 minutes. I also tried defrosting some Gardein chicken scallopini, coating it in watered down Neat egg substitute coated with vegan/gluten free rice crispy-esque cereal. That was okay, but not that exciting even though I had high hopes.
Then, when I botched a bunch of battered cauliflower, I came up with a splendid idea. But I didn’t have any more cauliflower, so I tried it with tofu. It’s supposed to be like coconut coated fried shrimp, but is made with tofu (and someday I need to try it with cauliflower, too!)
Here is the recipe for it:
Coconut Crusted Air Fried Tofu
- 1 cup chickpea flour
- 1/2 cup cornstarch
- 1/2 tsp baking powder
- 2 tsp salt
- 3/4 cup water
- 1/2 cup vodka or unflavored soda water/seltzer
- 2 tbsp peanut or vegetable oil
- one bag sweetened shredded coconut flakes
- sweet chili sauce for dipping
- 1 block tofu, preferably frozen, thawed, then pressed for 20 minutes
- Combine flour, cornstarch, baking powder, and salt in a medium-sized mixing bowl.
- Whisk in the water, vodka/soda water until a liquid, medium thickness batter forms. Water it down if necessary to be the desired thickness, but it should stay fairly thick.
- Cut tofu into smallish rectangles.
- Place some of the sweetened coconut into a dish.
- Dip the tofu in the batter, then into the coconut.
- Delicately place in the air fryer tray.
- Air fry for 10 minutes, 350 degrees F or slightly lower if you don’t want it as browned as I did. May take some experimentation as I believe air fryers can vary quite a bit.
- Use sweet chili sauce to dip in, and serve with a generous helping of veggies!
I’m sure I’ll discover some new tips and tricks about air fryers soon!
So check back here for those.
Until then, or until another recipe creation strikes!
Take care! xo