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!

 

 

Vegan and Gluten Free Pizza Waffles!

This latest invention was so good! It kind of reminded me how I remember Domino’s Pizza’s Cheesy bread used to taste, in terms of its texture. I might need to try duplicating that flavor profile as well…

But here are the pizza waffles.

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And here is the recipe for them!

Ingredients:

  • 1 bag Bob’s Red Mill pizza crust mix
  • 1 package yeast (included in the pizza crust mix bag)
  • 2 eggs worth of set egg replacer (I used Ener-g)
  • 1 tbsp salt-free Italian herb blend
  • 1 1/2 cup warm water plus 2 tbsp
  • 3 tbsp olive oil
  • 28 oz can crushed tomatoes, preferably without citric acid in the ingredient list
  • 3 tbsp vegan white sugar
  • 1 tbsp hulled hemp seeds
  • 2 tbsp nutritional yeast
  • 1/2 tsp salt
  • 1/4 tsp ground black pepper
  • Vegan cheese (I used a mix of Daiya mozzarella and Follow your heart cheddar)
  • Other toppings (such as onions, vegan pepperoni, sliced olives, mushrooms, artichoke hearts, etc)

Directions:

  1. Pour the gluten free pizza dough flour mix into a large bowl. Mix in the Italian herb blend.
  2. In another large bowl, mix together the yeast and warm water in a large bowl and set aside for five minutes until the yeast dissolves.
  3. Prepare the egg replacer, also let sit while the yeast is dissolving.
  4. Place the oil and egg replacer into the yeast and water and whisk.
  5. Pour the flour mixture into the yeast mixture and stir until well combined and a dough forms.
  6. Cover and let sit for twenty minutes to rise.
  7. Warm up your waffle oven and turn your oven to 350 degrees F.
  8. When the dough is ready, spray the waffle iron with oil and place some dough into the iron…pat down and don’t use too much dough, as I had trouble sometimes flipping over my iron. If that happens, it’s okay, you can still make them, just keep it upright and let it cook inside at a medium temperature for about 4-5 minutes before taking out.
  9. Place your waffles on a greased oven tray.
  10. Make the sauce by mixing together the crushed tomatoes, sugar, hemp seeds, nutritional yeast, and salt and pepper.
  11. Place some sauce on top of each waffle.
  12. Cove with cheese and desired toppings.
  13. Bake for 15 minutes.
  14. Enjoy the deliciousness!

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.

christmas-cats

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!

 

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 Day 5! Friday! Pie day (and pizza day next Friday!) Broccoli, Cheese, and tempeh bacon pot pie!

So I realize Friday’s theme might be a little confusing, but it’s pizza and pie day, but the pie recipes rotate along with pizza recipes. The pies are pot pies that you’d eat for a meal, not desserts.

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Here is the first one:

Broccoli, Tempeh Bacon, and Cheese (nutritional yeast based) Pot Pie:

I had originally made this for a pot pie day at Girls Rock RI’s volunteer lunch during the camp this Summer, and it was a big hit! I made it again to make sure I had it down pat (and because I hadn’t even tried it during the camp), and it’s really good! 

The broccoli and cheese is obviously a delicious combination, but the smoky tempeh bacon gives it extra protein and complements the flavors so well!

Ingredients:

For the pie crust:

  • 1 cup whole wheat pastry flour
  • 1 cup unbleached white flour
  • 1 tsp salt
  • 6 tbsp cold Earth Balance
  • 6 tbsp non-hydrogenated organic vegetable shortening
  • 1/4 cup cold water

 For the cheese sauce:

  • 1 tbsp vegan margarine (I use Earth Balance)
  • 1 cups unsweetened almond milk
  • 1/8 cup whole wheat pastry flour (or substitute gluten free flour)
  • 3/4 cups nutritional yeast
  • 1 slice Daiya cheddar cheese (what I used) or 1/4 cup Daiya cheddar shreds
  • 1/2 tsp sea salt
  • 1/2 tsp onion powder
  • 1/4 tsp paprika
  • 1/4 tsp turmeric
  • 1/2 tbsp prepared yellow mustard

For the pie filling:

  • About 2 cups steamed broccoli
  • 8 strips prepared tempeh bacon cooked in 1 tbsp coconut oil

Directions:

Pie Crust:

  1. Place flours and salt in a food processor. Give it a quick whir to combine together.
  2. Add 2 tbsp of shortening, quickly pulse, and continue to add the shortening 2 tbsp at a time until you’ve put in 6 tbsp.
  3. Follow the same method with the Earth Balance as above.
  4. With the processor running, open the little opening thing on top and slowly pour in the water.
  5. Separate the dough into fairly equal halves.
  6. Smoosh into two round disk shapes, and wrap each in plastic wrap.
  7. Refrigerate for at least 15 minutes to 2 hours.

To make the pot pie:

  1. Preheat your oven to 400 degrees F.
  2. Roll out one of the dough disks into a thin circle on top of plastic wrap and with flour dusted onto the rolling pin.
  3. Carefully lift the dough while still on the plastic wrap onto a pie pan. Fold over the edges.
  4. Bake in the oven for five minutes. Take out and allow to cool while you prepare the rest.
  5. Steam broccoli in a steamer basket until bright green. Set aside in a bowl.
  6. Cook about 8 strips of tempeh bacon (I used Tofurky brand) with coconut oil in a frying pan until browned on both sides.
  7. Place on the bottom of the pie crust so that it covers the bottom of the crust.
  8. Make the cheese sauce: on medium heat, melt the earth balance in the almond milk. Turn to low heat. Add the flour and stir. Add the nutritional yeast and stir. Add the slice of daiya and allow to melt, while, you guessed it, stirring. Turn off the heat and stir in the rest of the ingredients.
  9. Mix this sauce in with the broccoli and scoop into the bottom pie crust.
  10. Roll out the other half of the dough as you did before, only this time placing the dough on top of the pie and closing the edges together.
  11. Cut slits or a design out of the middle.
  12. Bake for 30-35 minutes.
  13. Allow to cool 5 minutes, slice, and enjoy.

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Yay!