Vegan Air Fried Chickun and Waffles

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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:

Ingredients:

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.

Dry mix

  • 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

Wet Mix

  • 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

Toppings:

  • Maple syrup and vegan butter, as desired

Directions:

  1. Start by making the chickun first. In one bowl, mix together the dry ingredients.
  2. Mix together the egg replacer, water, black salt, nutritional yeast, and turmeric.
  3. In another bowl, add the egg replacer mixture into the rest of the ingredients for the wet mix.
  4. Slice each piece of scallopini in half vertically.
  5. Coat the scallopini pieces in the dry mix first, until each piece is coated. Place on a plate or tray.
  6. 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.
  7. Preheat your waffle iron.
  8. Add the apple cider vinegar to the almond milk, stir, and let sit for 5 minutes.
  9. Meanwhile, in a large bowl, stir together all the dry ingredients.
  10. 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.
  11. 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.
  12. 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.
  13. Keep waffles in a pouch of aluminum foil until ready to serve.
  14. Serve with the chickun atop the waffles with maple syrup and vegan butter if you like.

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Bon Appetit, don’t eat your feet!

 

 

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Holiday Recap and a Soy Curl Potpie Recipe

I’ve been so busy lately. Between graduate school, taking an improv comedy class, the holidays, my grandmother dying, etc., I’ve barely had time for cooking. I was able to create two Youtube videos in the beginning of the semester, which you can see here: https://www.youtube.com/channel/UCIGj10TPGenVBNH6vySDPpw! I hope to make more videos on Youtube in the coming year.

I’ve also been regularly updating my blog’s new(ish) Instagram account, which you can follow @bananacurlvegangirl

If you’re not on Instagram or following along here, I’m going to do a quick photo recap of some of the food I made for the holidays.

For some homemade gifts, I made my famous sour cream and onion kale chips, green tea, goji, and coconut superfood energy bars (adapted from this recipe), vegan and gluten-free marshmallow wreaths, and chocolate peppermint patties from a recipe that’s basically this (not pictured).

 

We had 4 relatives staying with us from Christmas Eve day until yesterday. My aunt and uncle and cousins have a tradition at their house of making appetizers on Christmas eve. So, I made lentil faux chopped liver dip, a spinach and artichoke dip, and we made mini potato latkes because it was also the first night of Hanukkah and my dad celebrates the holiday and loves having latkes. Instead of using eggs, we used the Neat egg for the first time and it worked out really well! There was also a salad made that I was able to eat.

 

For dessert, I had these gluten-free, vegan sugar cookies I made from a recipe on Minimalist Baker. Check the recipe out here.

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For Christmas morning breakfast, everyone else was having bagels. My mom was nice enough to go to a local gluten-free bakery and pick up some vegan and gluten free bagels. I topped them with Kite Hill chive cream cheese, my papaya lox, and capers.

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For my dinner later that day, I made gluten-free, vegan stuffed shells with Kite Hill almond ricotta and pesto. I forgot to take a picture of them. We also had my favorite vegan caesar salad ever, which I also forgot to photograph, but believe there are previous posts on this blog about it.

It was a sweet Christmas! I hope you had a very merry one yourselves! As a thank you for reading, here is a picture of my three cats, that my brother photoshopped for a card.

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However, the best Christmas present is that I have a new recipe! For a soy curl chickun potpie that is soooo good!

WordPress has a new feature here, so I’m going to try to see what happens when I upload a word document of the recipe.

soy-curl-chickun-potpie (link to a downloadable recipe? or something)

Soy Curl Chickun Potpie

Vegan and Gluten-free

Ingredients:

  • 2 cups soy curls
  • ½ cup frozen peas
  • ½ cup frozen corn
  • 1 medium potato, chopped
  • 6-8 baby carrots chopped into rounds
  • 1 tbsp olive oil
  • 1 stalk celery, chopped
  • one small onion, chopped
  • 1 clove garlic, minced
  • 2 tbsp nutritional yeast flakes
  • 1 tsp dried rubbed sage
  • ½ cup vegan no-chicken broth, divided
  • 1 tbsp vegan butter or coconut oil
  • 3 tbsp garbanzo flour
  • 1 cup unsweetened plain coconut milk
  • 1 no-chicken bouillon cube
  • Salt and pepper, to taste
  • 2 gluten-free, vegan pie crusts, homemade or store bought

Directions:

  1. Preheat oven to 350 degrees F.
  2. Soak soy curls, corn, and peas in a bowl with enough warm water to cover. Let sit for at least 10 minutes and drain. Set aside.
  3. Steam potatoes and carrots in a steamer basket for 10 minutes.
  4. Place olive oil, celery, onions, and garlic in a skillet on medium heat and sauté until soft. Add in the soy curls, corn, peas, nutritional yeast, sage, and ¼ cup broth. Mix in the potatoes and carrots. Stir and heat until the soy curls are warm.
  5. To make a gravy for the pie, place the vegan butter and garbanzo flour in a saucepan over medium heat. Whisk until crumbly and beginning to brown. Slowly add in the coconut milk, continuing to whisk. You may need to lower the heat. Add the remaining ¼ cup broth and the bouillon cube. Keep whisking until the bouillon melts and the gravy is thick. You can add salt and pepper to taste once you turn off the heat.
  6. Add the gravy into the soy curl and vegetables.
  7. Spoon into a bottom of a pie crust. Place the top of the pie crust as you like it. Make slits in the top to allow steam to escape. You may have some leftover filling that you can eat separately or make into other dishes.
  8. Bake for 30 minutes or until the crust is golden in color.
  9. Allow to cool slightly before serving.
  10. Bon Appetit!

Enjoy the new year festivities if I don’t post before then (but I do have several posts lined up!) Happy Holidays from Banana Curl, Vegan Girl!

 

Buffalo Soy Curls Recipe and a review of Daiya’s Blue Cheese dressing

Whew, this summer has been so busy! So much happening in my life right now.

Girls Rock camp starts on Monday and I am super excited to help feed people there.

Today I was in the grocery and came across Daiya’s new salad dressings. I was intrigued by the blue cheese one. I never really liked blue cheese, and I hated chunky versions of the dressing. I only liked it if it was smooth. But I decided to purchase it on a whim, and then suddenly had the great idea to make something buffalo style to accompany it.

I came up with a recipe for buffalo soy curls.

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The recipe is as follows:

Ingredients:

  • 1 bag Butler Soy Curls
  • Water to cover soy curls
  • 1/4 cup chickpea (garbanzo bean) flour
  • 2 tbsp nutritional yeast
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/4 tsp black pepper
  • 1 bottle Frank’s Red Hot sauce

Directions:

  1. Soak soy curls in a bowl covered with water for 10 minutes.
  2. Turn oven to broil.
  3. Drain soy curls.
  4. Place flour, nutritional yeast, garlic and onion powders, and pepper in a ziplock bag.
  5. Toss soy curls into ziplock bag.
  6. Spray a wide-rim baking sheet sprayed with cooking oil.
  7. Dump out soy curls out of bag and spray the tops of the soy curls with oil.
  8. Place in the broiler for about  5 minutes (watch them carefully, every oven broils slightly different, you may require more or less time).
  9. Toss, flip, or stir soy curls around a bit. Place back in the broiler for 2 minutes.
  10. When the soy curls are starting to get crisp and slightly brown, take out of the broiler and pour the hot sauce on top.
  11. Broil for another minute, then take out of the oven.
  12. Serve with celery and vegan blue cheese.

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REVIEW OF THE DAIYA BLUE CHEESE DRESSING:

Despite my reservations, I was quite impressed. It’s been ages since I’ve had the real thing, but once I tasted it I had to re-check the ingredients to make sure Daiya hadn’t pulled a fast one on me. It’s very convincing and there’s no chunkiness. Woohoo! It’s perfect for taming buffalo stuff.

Hope your summer is going well too!

Gluten Free and Vegan Boneless Spare-no-ribs

I recently bought four bags of Butler soy curls from Veganessentials.com because they are my favorite gluten free vegan meat substitute. I use this recipe I love for Sweet and Sour Soy Curls, and while I was making it, I realized that soy curls are the perfect shape, size, and texture for trying to replicate Chinese boneless spare ribs. It’s mostly a coincidence that I happen to have perfected the recipe and am posting it on Chinese New Year, although once I realized the coincidence it pushed me to post this faster than I normally would.

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Today starts the year of the Red Monkey according to Chinese astrology. I was born under the year of the rat. When I looked up my Chinese horoscope for the new year for fun, it said I might have a good year, with some luck in career stuff, education, and romance. I hope so!

Gluten Free and Vegan Boneless Spare-no-ribs

Ingredients:

  • 3 cups Butler Soy Curls
  • Enough water to cover dry soy curls in a bowl
  • ¼ cup mirin wine

Marinade:

  • 1 tbsp gluten free hoisin sauce
  • 1 tbsp soy sauce
  • 1 tbsp toasted sesame oil
  • 2 tbsp rice vinegar
  • 2 tbsp ketchup
  • 2 tbsp cherry jam or preserves
  • 1 tbsp brown sugar
  • ½ tsp five spice powder
  • 3 cloves minced garlic
  • 2 tbsp corn starch
  • 1 tsp potato starch
  • 1 tsp egg replacer powder without water added
  • 1/3 cup coconut oil

Sauce:

  • 2 tbsp cherry jam or preserves
  • 1 tbsp agave nectar
  • 1 tbsp molasses
  • ¼ cup rice vinegar
  • ¼ cup gluten free soy sauce, tamari, or liquid aminos
  • 1 tsp minced ginger
  • 2 cloves minced garlic
  • 1 1/2 tbsp cornstarch mixed with 2 tbsp water

Directions:

  1. Reconstitute the soy curls in the liquid for at least 15 minutes.
  2. Drain and squeeze as much liquid out as possible. You can use a clean dish towel to help with this process. Place in a ziplock type bag or bowl.
  3. Prepare the marinade in a food processor or whisk vigorously until smooth.
  4. Pour into the ziplock bag or bowl with the soy curls.
  5. Shake or stir the soy curls so that they are fully coated with the marinade. Allow to marinate overnight or for at least 2 hours.
  6. Before frying the ribs, make the sauce. Stir all ingredients in a small saucepan together and heat over medium heat until warm.
  7. Add in the cornstarch and water and continuously whisk until it thickens and bubbles.
  8. Set aside.
  9. Toss 2 tbsp cornstarch, potato starch, and powdered egg replacer into the bag/bowl and again coat the marinated soy curls.
  10. Heat the coconut oil in a skillet on medium high heat. Allow it to get hot. Place the soy curls into the pan (they should sizzle if the oil is hot enough), and stir until coated and brown. The coconut oil should have fully absorbed. Don’t stir too long or they might start to stick together too much.
  11. Turn the heat to low and stir in the sauce.
  12. Serve and enjoy!

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What the sauce looks like when done.

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Dig in!

I hope you enjoy this recipe! 😀

Vegan MoFo 2014: Meaty Meatless Monday: Walnut Burger Meat Crumbles

This recipe is fairly basic and can be seasoned according to your needs. I will use it later on this Wednesday in a lasagna recipe, and on Friday in an amazing pizza recipe.

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Ingredients:

  • 1 cup walnuts
  • 1 portobello cap, roughly chopped
  • 1 medium onion
  • 2 cloves garlic
  • 1/2 cup diced tomatoes in juice, canned, no salt added
  • 1 tsp dried oregano
  • 1 tbsp chili powder
  • 1 tsp smoked paprika
  • 1/2 tsp black pepper
  • 1/4 tsp salt

Directions:

  1. Preheat oven to 350 degrees F.
  2. Place walnuts, onions, portobello, and garlic in a food processor.
  3. Pulse until ground and soft but not totally smooth—keeping it still gritty.
  4. Place into a large bowl, add the rest of the ingredients, and combine well.
  5. Place on a baking sheet covered in parchment paper in a single layer.
  6. Bake for a total of 30 minutes. After 15 minutes, take a spatula to flip as best as you can. It’ll be crumbly, just try to get the parts that were touching the pan to face up as much as possible. Continue to bake for the remaining 15 minutes.
  7. When done, use in place of recipes that call for hamburger meat, or mix with a marinara sauce and serve over pasta,

Enjoy!! I really like this recipe, it’s so versatile and delicious!

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Vegan MoFo day 8: Meaty Meatless Monday-Rosemary Agave Ham Seitan Loaf

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For those who might be reading my blog and be new to the idea of veganism and vegan food, I’d like to offer a definition of what seitan is:

Seitan: a vegan mock meat (or meat substitute) made from wheat gluten. It has a firm and somewhat rubbery texture. It is typically made by making a dough (main ingredient: vital wheat gluten) with a variety of dry and wet ingredients and be made to substitute many different meats. Seitan needs to be cooked in a broth for a fairly long time in order to form properly, but the method in which you can do that varies. I have made seitan in a crockpot and been able to go about my own business most of the day, but I’ve also made it in the oven on low temperatures and had to stick around and be more careful. You can also boil it on the stove, and then saute or bake it, but that requires the most care and time. It is probably one of the most advanced types of foods you will consider making as a vegan concerning the cooking skills required to make it.

This recipe was adapted from here. It came about from the need for a vegan ham I could make myself. Next Sunday I plan on using it in a recipe for brunch. This would work really well if you make another sweet glaze for it and use it as a roast or something. I didn’t try that (yet!) but it can essentially be used in multiple ways and serve many purposes. As always with seitan, if you can’t use it all within a week, wrap the pieces up in plastic wrap (and maybe a plastic bag too) and freeze until needed.

Recipe

Ingredients:

Dry ingredients:

  • 1 cup vital wheat gluten
  • 1/4 cup soy flour
  • 2 tbsp nutritional yeast
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 1/4 tsp black pepper
  • 1 tsp dried rosemary, crushed between fingers

Wet Ingredients:

1/2 cup hot water

  • 3 tbsp vegan bac’un bits
  • 1/2 block extra firm tofu crumbled into pieces
  • 1/4 cup cold water
  • 2 tbsp soy sauce
  • 1 tsp liquid smoke
  • 1 1/2 tbsp tomato paste
  • 1 tbsp agave

For the cooking broth:

1 cup vegetable broth

  • 1 cup water
  • 1 tsp marmite (a yeast extract that can be found in your grocery’s British international section if it has one)
  • 1 1/2 tbsp agave nectar
  • 1/2 tablespoon vegan poultry seasoning blend
  • 1 tbsp toasted sesame oil
  • 1 tbsp ketchup
  • 2 tsp liquid smoke

Directions:

  1. Place all the dry ingredients in a large bowl or your electric stand mixer with the dough hook attachment.
  2. In a blender, place the hot water, bac’un bits and whir the blender on a high setting until the bits have combined with the hot water as much as possible. Add the tofu, cold water, soy sauce, liquid smoke, tomato paste, and agave and blend.
  3. Add the wet ingredients into the bowl with the dry ingredients and run the mixer with the dough hook for about ten minutes. Alternately, you can knead it by hand for about 15 minutes, I’ve done it before, it takes a lot of elbow grease, but is possible. It is more difficult to knead than bread, makes your hands smell a bit funny, and can make quite a sticky mess on the surface you are kneading it on.
  4. Let the dough sit covered for an hour.
  5. In the meantime, prepare the cooking broth. Place the broth, water, marmite, and agave together in a saucepan.
  6. Heat over medium heat until the agave and marmite melt into the other liquids.
  7. Take off the heat and stir in the seasoning blend, sesame oil, ketchup, and liquid smoke. Set aside.
  8. After the hour of letting the dough sit is over, preheat the oven to 325 degrees F.
  9. Knead the dough for another ten minutes. The dough should be smooth.
  10. Take the whole ball of dough and place into an oiled loaf pan. Press down with your hands. Pour the broth over the seitan. 
  11. Cover the pan with foil and place in the oven.
  12. Immediately after placing in the oven, turn the temperature down to 200 degrees F.
  13. Bake for three hours.
  14. With a good spatula, loosen the loaf and flip the seitan so that side that was the bottom is now the top and facing up. Re-cover with the foil.
  15. Turn the heat back up to 325 degrees again and bake for another 30 minutes.
  16. After the 30 minutes, flip again, re-cover, and bake for 15 minutes.
  17. After the 15 minutes, flip for the last time and re-cover and bake for a final ten more minutes or until the broth has been fully absorbed into the seitan.
  18. Take out of the oven, let it cool slightly. Slice as desired and use in other recipes, such as my french toast, rosemary “ham” and cashew cheese sandwich coming next Sunday! I love freezing seitan wrapped in plastic wrap and in ziplock bags to save for later when my recipes call for it, as mentioned in the beginning of my post.

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Vegan MoFo Day 7: Sunday Brunch: Vegan Griddlecake Sandwich

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Well well well, it’s the first Sunday of Vegan MoFo 2014 and I AM SO EXCITED! to give you my first Sunday Brunch recipe, because brunch foods are my favorite foods of all time.

This one was inspired by a fast food company that shall not be named. I loved their similar, non vegan sandwiches in my pre-vegan days. It was a weakness of mine, really. I tried to get it as close as possible, but it did fall short a bit. I think that if you really want to make it extra delicious, you might try frying the griddlecakes in a bit more oil than I did. I didn’t want to because I don’t like eating a lot of oil.

This recipe includes my recipe for sausage patties from the first Meaty Meatless Monday of MoFo 2014, which can be found here. 

Here is the recipe for it all:

Ingredients:

  • 1 cup unbleached white flour
  • 2 tbsp baking powder
  • 1 tbsp evaporated cane juice (white organic vegan sugar)
  • 1 cup vanilla almond milk
  • 2 tsp maple syrup
  • 2 tbsp vegetable oil
  • 2 tbsp brown sugar
  • Pecan Black Eyed Pea Sausage recipe 
  • Daiya Cheddar Cheese Slices

Directions:

  1. Cook sausages according to recipe.
  2. Keep sausages in an aluminum foil pouch on a single layer so that they stay warm while you make the pancakes. You can maybe start the pancake batter while you cook the sausages if you’re a good multitasking cook.
  3. Heat a griddle over medium heat sprayed with cooking oil.
  4. Place flour, baking powder, and evaporated cane juice in a large mixing bowl and mix together with a spoon.
  5. Add almond milk, maple syrup, and vegetable oil and mix until smooth with the spoon.
  6. Place brown sugar into batter, and briefly mix but not fully combine.
  7. Turn the griddle to medium or low heat, depending on your stovetop’s intensity.
  8. Pour batter onto griddle (about 1/4 cup worth) and flip when bubbly or when the edges are starting to look firm.
  9. Fry on the other side until thoroughly cooked.
  10. To assemble the griddle sandwiches, place a slice of the Daiya cheese on to one pancake while still hot.
  11. Place the sausage on top, and then another pancake.
  12. If you want to eat leftovers or save for later and reheat, microwave the cold pancake, daiya cheese, and sausage sandwich in a microwave for about 30 seconds, or broil in a toaste oven until the cheese melts and the sandwich is thoroughly heated.

YUM!

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VEGANMOFO.COM

also, see randomofo.com for a fun way to see other blogs participating in this blogging event (if not already familiar with it)!

 

Vegan MoFo 2014: Day 6! Jackfruit Chick’un Noodle Crockpot Soup!

Saturdays are Soup, Salad, and Sandwich days! Here’s the first entry for a soup recipe!

This soup is the perfect sick day soup. The jackfruit shreds in the soup just like I vaguely remember the real deal to be like. You can add vegan oyster crackers and some nutritional yeast flakes into the soup like I did if you wish. It’s made in the crockpot to make it less time consuming and easier. It takes 6-7 hours to finish, so make sure you time it appropriately.

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Ingredients:

  • 1 can young green jackfruit in brine, drained and rinsed, chopped slightly
  • 3 stalks celery, chopped
  • 10 baby carrots cut into thirds
  • 1 large onion cut into rings
  • 3 tbsp olive oil
  • 1 tsp garlic powder
  • 1/4 tsp turmeric
  • Salt and pepper to taste (I used 1/2 tsp salt and 1/4 tsp ground black pepper)
  • 1/2 tsp dried rosemary crushed between fingers
  • 1/4 tsp celery seed
  • 2 tsp dried parsley
  • 4 cups veggie broth
  • 2 cups water
  • 5-6 sprigs worth of leaves from fresh thyme
  • 1/2 lb noodles of choice (I used spiral noodles)
  • Vegan oyster crackers or saltines (as a side or to stir into the soup)
  • Nutritional yeast (optional)

Directions:

  1. Place jackfruit, celery, carrots, and onions in bottom of crockpot.
  2. Pour olive oil on top and stir.
  3. Add all the spices and herbs except for the thyme and mix with a spoon to coat the veggies.
  4. Add broth and water.
  5. Add thyme leaves and give it a good stir.
  6. Turn the crockpot to low and simmer for 6-7 hours. Go about your business until then.
  7. When your soup is pretty much all ready, add the noodles and turn the crockpot to high heat, let it cook for about 10-15 minutes until the noodles are tender.
  8. Turn the crockpot off, taste and adjust seasonings if desired.
  9. Serve the soup in big soup bowls with saltines or oyster crackers, with some nutritional yeast sprinkled on top if desired.
  10. You can easily freeze this in a big container for when you get sick or want it in the dead of winter but don’t feel like cooking…just defrost and reboil or even place back into the crockpot until it’s boiling on high…

Enjoy! Hope everyone’s Vegan MoFo 2014 is going well! Thank you for commenting and being so kind. I try to look at other people’s blogs who are participating but I just started going to school full time and so I don’t have the most time to do that/remember. But I hope to be able to keep discovering more blogs that I like when I do have time! 

Vegan MoFo 2014 Day 1: Monday=Meaty Meatless Mondays-Pecan Black Eyed Pea Sausage Patties

Hello! I’d like give a shout-out to those who have followed my blog since seeing it on Vegan MoFo 2014’s blogroll. 

As I introduced my theme yesterday as being “The Month of Many Mini Themes” (I like alliteration, can’t you see?), here is the first entry for Meaty Meatless Monday (you can read that post here). 

Today I am sharing a recipe for these sausage patties I created. I will be using them in a Sunday Brunch recipe next Sunday, but I think they would be good as a side for your breakfast or whatever else you want.

Pecan Black Eyed Pea Sausages Patties

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Ingredients:

  • 1 can or (equivalent to can=1.75 cups) cooked black eyed peas, drained and rinsed
  • 1/2 cup ground pecans
  • 1 tbsp ground flaxseeds or flax meal
  • 1 tbsp arrowroot powder/flour
  • 2 tbsp maple syrup
  • 1/4 tsp smoked paprika
  • 1 tsp liquid smoke
  • salt and pepper to taste
  • 2 tbsp water
  • oil for frying (about 2 tbsp)
  1. Place all ingredients except water into a food processor.
  2. Pulse until combined and somewhat smooth.
  3. Scrape the sides down with a rubber spatula and pulse for a few seconds, repeat at least three more times.
  4. Add water and pulse about 30 seconds.
  5. You can keep in the fridge for a bit if desired, or get straight to making them into sausages.
  6. Heat the oil on medium heat in a large frying pan.
  7. When the oil is heated, place patties formed into circles and flattened and place into the pan.
  8. Cook until browned slightly and firmed up a bit on both sides. The longer you cook them the mushier they will get, so be sure to take them out of the pan as soon as both sides are getting golden throughout the surface.
  9. Use as a side or in my Griddle Pancake Sandwiches (recipe coming Sunday!)

Tune in for tomorrow, Tuesday which is a yummy baking recipe as part of Tuesday’s theme, Too Good Baked Goods!

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