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!
I basically honed my baking skills as a kid by making chocolate chip cookies from an alphabet cookbook for kids. It was the only recipe I used, and they always came out perfect. I thought my mom had thrown out the cookbook, but I recently found it and I had to veganize them and make them gluten free. The result was so perfect I was astonished!
Here it is:
- 1/2 cup white vegan sugar
- 1/2 cup organic brown sugar
- 2/3 cup melted Earth Balance or refined coconut oil
- 1 tbsp flaxmeal
- 3 tbsp warm water
- 1/2 tsp baking soda
- 1 1/2 cup Bob’s Red Mill All Purpose Flour
- 6 oz vegan chocolate chips
- Preheat oven to 375 degrees F.
- Whisk flaxmeal with water in a small cup. Let sit and whisk several times until gelled.
- Mix together the sugars, melted Earth Balance or coconut oil, and flax egg.
- Stir in flour and baking soda.
- Add in chocolate chips.
- Form dough into small balls and place onto an ungreased cookie sheet. The recipe should make about 24 cookies.
- Bake for 10-12 minutes.
- Let cool and place on a cooling rack shortly after they come out of the oven.
- Enjoy ! I know I will!
I’ve been wanting to make a vegan chocolate cream egg since…well…every year I’ve been vegan. This year I finally decided to take action.
I bought an egg shaped mold from a craft store and everything. However, I found a recipe on one of my favorite blogs, Hell Yeah It’s Vegan which does not require a mold (and I think comes out better if you don’t). Please check the blog out beyond this recipe. It’s amazing!
Originally I just made some simple adjustments to the recipe. Instead of using yellow and red food coloring, I made the yellow out of water and powdered turmeric. I also changed the method a bit, instead of using two disks I used one and just free-styled the yellow part of the egg by placing it in the center and wrapping the white part around it and shaping it into an egg shape. It was actually really easy in terms of making candies and other stuff.
The chocolate I used was Equal Exchange Fair Trade chocolate chips which I am really passionate about buying from now on. Not only are they conflict/child labor/slave labor free and on the Food Empowerment Project chocolate list, but they’re also the best tasting chocolate and worked like a dream.
But I was annoyed that I was making these with Earth Balance, which has palm oil in it, and corn syrup, which is often gmo and not organic (genetically modified). So I had to totally revamp the recipe. It works just as well if not better. The updated recipe is below!
Of course, these are also gluten free and also nut free (if you don’t consider coconut a nut!)
Chocolate Creme Eggs–vegan, gluten free, palm oil free, fair trade, organic
- 1/2 cup plus 2 tbsp brown rice syrup
- 1/4 cup plus 2 tbsp refined coconut oil (solid) –plus 2 tsp for the chocolate
- 2 tsp vanilla extract
- 1 tbsp water
- 3 cups organic/gluten free powdered sugar
- Ground turmeric and water, as needed
- 8 oz (or more, just use the full bag) fair trade, vegan chocolate chips
- In a stand mixer, cream the brown rice syrup, coconut oil, vanilla extract, and water together.
- Slowly incorporate the powdered sugar into this mixture, blending until well combined. If it is hard to mix add a small amount of water, no more than an 2 additional teaspoons.
- Place a small amount of the mixture into a small bowl (a third or less of it), and sprinkle the turmeric powder and a small amount of water (you do want this to get a little runny), use a small whisk or spoon to stir it together until it all incorporates and is a bright yellow color. It will be hard to combine at first.
- Cover both bowls and place them in the refrigerator for an hour or more. If you are short on time you can place them in the freezer for no more than 30 minutes.
- Cover two cookie sheets with parchment or wax paper.
- With a small spoon, place little blobs of the yellow mixture onto the tray. You want to aim for about 15 nickel size pieces.
- Then shape the white mixture into 30 flat egg shaped discs and place on the other tray.
- Place the white ones in the fridge and the yellow in the freezer for 20-30 minutes.
- Take one white disc, place the yellow blob and put it in the middle, then place another white disc to form a sandwich. Smush together and then shape by rolling in between your hands into an egg shape. Continue on with the rest of them. It’s okay if some of the yellow is oozing out, it gets better looking results that way.
- Place again in the freezer for a half hour (or more).
- Melt the chocolate with 2 tsp coconut oil in the microwave or a double boiler.
- Dip the frozen eggs fully into the chocolate one by one, placing on a cookie sheet with a fresh sheet of parchment paper or wax paper to set. I have found that the best method is to use a spoon to roll the egg in the chocolate and then carefully take out of the chocolate, letting the excess drip off back into the chocolate, and then placing onto the tray. They will not be perfect, you may have some drips that deform the egg shape. Once you let them set you can break those off a little bit.
- Place in the refrigerator or freezer to set fully. I like to keep a big batch of them wrapped in foil in the freezer, and when there is a day that I want one, I place it in the fridge for a few hours, let it sit out for a little longer at room temperature, and then dig in! They are so good.
Gluten free Shiitake “Bacon” Vegan Quiche
Well, I am finally back with a new recipe. My previous few recipes received a lot of attention, and I felt a little frozen to try and top them! This may not top the rainbow cookies, but I am excited that I made it. This recipe is adapted from my jalapeño popper quiche I made awhile ago here.
This recipe is quite nutritious. 1/6 serving has about 15g of protein, 325g potassium. It also contains 19% zinc (which I have a hard time getting in my diet), 14% iron, 122% b-12, 20% calcium (depending on the vegan milk you use), and is also a good source of folate, B-6, Riboflavin and Thiamin because of the nutritional yeast.
The Shiitake bacon:
I am now quite smitten! In fact, I think it is the closest us vegans have come to replicating the texture of actual bacon. I have adapted my recipe from Chloe Coscarelli…her recipe requires a pound of shiitake (which would cost me at least $10, probably more) and I can only seem to find 3.5 oz containers of sliced shiitake near me. It is so good though. And it is not even fried! I like it by itself, in her Carbonara recipe (http://chefchloe.com/entrees/pasta-carbonara-with-shiitake-bacon.html), and now in this quiche, which is the perfect place for it!
- 3.5-4 oz sliced shiitake mushrooms
- 1 tablespoon olive oil
- ¼ tsp sea salt
- 1/8 tsp ground black pepper
- Preheat oven to 375 degrees F.
- Place mushrooms in a ziplock bag. Add in the oil and salt and pepper.
- Seal bag and shake until mushrooms are coated.
- Place on a cookie sheet and bake for 10 minutes.
- Flip over.
- Bake for another 10 minutes.
- Voila! They should be simultaneously crispy and chewy (the smaller, thinner pieces will be more crispy, and the thicker bigger pieces chewier)
- Use for whatever reason or in the quiche recipe below.
Bob’s Red Mill Gluten Free Pie Crust
I am back to eating gluten free after majorly slipping up during the holidays. I have been using this packaged pie crust dry blend for awhile, and I have adapted the rest of the ingredients and directions more to my liking. I do love this product and it makes gluten free pies much easier but the method for using it could use some improvement. In the past when I followed their directions, I often found myself working with a very crumbly crust that was almost impossible to roll out and use without it cracking or worse. I have been thinking of ways to make it better and more like an actual pastry pie crust, and this seems to have worked.
- A bag of Bob’s Red Mill Gluten Free Pie Crust Dry Mix
- 12 tbsp Earth Balance Sticks (1.5 sticks total)
- 8 tbsp coconut oil
- 6 tbsp water
- Pour the dry mix into a food processor.
- Cut up the Earth Balance into small pieces and place into the food processor. Do not process yet!
- Place the coconut oil into the processor by each tablespoon at a time.
- Process until a smooth somewhat cohesive mixture is formed.
- Take out and place in a large bowl.
- Sprinkle the water over it.
- Use your hands to combine everything together and make it moldable.
- Separate in half. If making the quiche, keep one half out and wrap the other in a disk shape in plastic wrap and keep in the freezer, defrosting before ready to use for another quiche or pie of some type later. If making a double crust pie instead, place the disk in the fridge for 30 minutes before using.
BEHOLD! THE QUICHE!!
- ½ recipe Bob’s Red Mill Gluten Free Pie Crust as prepared above
- 1 lb firm tofu
- 1 tbsp Ener-g Egg Replacer (do not add water to it!)
- ½ cup nutritional yeast
- ¼ cup plain almond milk or another favorite vegan milk substitute
- 1 tsp onion powder
- 1 tsp ground turmeric
- ¼ tsp Indian Black Salt (optional, it makes it have an eggier flavor. When searching for this, please note it is actually a pink color and not black) If you can’t find it, place ¼ tsp of your favorite salt instead
- ¼ tsp sea salt
- ½ Daiya cheddar shreds
- 1 3.5 oz batch of shiitake bacon as provided above
- Spread half the prepared pie crust into a deep dish pie pan with your fingers. Try your best to make it even across the pan and up the sides.
- Let sit in the refrigerator for 30 minutes.
- Preheat oven to 375 degrees F.
- Place pie crust with several fork stabs to the bottom in the oven for 10 minutes.
- Prepare the filling by placing the tofu, egg replacer, nutritional yeast, and plain vegan milk in a food processor. Blend together until smooth.
- Add the onion powder, turmeric, and black salt, and process until combined, scraping down the sides with a rubber spatula a few times to really incorporate everything.
- Scoop out into a large bowl and fold in the Daiya cheese and shiitake bacon until they are evenly dispersed throughout.
- Spread into the prepared pan with the pie crust in it.
- Bake for 30 minutes.
- Take out of the oven and allow to cool for a bit (10-15 minutes…although it is easier to cut when you wait longer) before digging in! Enjoy!