Vegan Air Fried Chickun and Waffles

IMG_3662

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.

IMG_3661

Bon Appetit, don’t eat your feet!

 

 

New Favorite Things

I want to post more often here, but am finding it hard right now to find time to create my own recipes due to a busy summer full of classes, volunteering, and other events.

So, I figure I might as well post some other vegan food related stuff, as I’ve always done, and not beat myself up for not creating new recipes as frequently.

I actually have a recipe I created awhile ago that I’ve been saving in hopes that I could use it for my youtube channel I want to start eventually. It was a cupcake recipe, that was not gluten free at the time, and now since I cannot eat it, it doesn’t make sense to hold onto for the video. So, keep an eye out for that.

For now, I want to make a post about some of my new favorite vegan food things.

Rice Paper Bacun:

Ohemgee, this is a life changer, and completely gluten free (although some brands of rice paper are not, so read the ingredients carefully!) If you follow vegan food trends at all, I’m sure you’ve heard of this somewhere. If not, here is the scoop: You cut rice paper (the stuff you use to make summer rolls) into strips, soak it quickly in warm water, dip it in a marinade (this is the marinade I use–warning, there are a lot of spelling errors but don’t let those annoy you too much, it’s delicious despite a bit of confusion), and then fry it in a pan with some coconut oil until crispy. You can apparently bake them too, but I don’t think the results would be as good.

Here are two pictures of it, one for breakfast and one used in a salad.

IMG_8405

IMG_8194

Red Pepper Jelly:

Somewhere on the vast corners of the (vegan) internet, I got the idea to try red pepper jelly on gluten free toast with Kite Hill plain almond cream cheese.

It is too good for my own good.

IMG_8206.JPG

It’s the perfect ratio of spicy to sweet.

Fakemeats.com:

I discovered some amazing new products at fakemeats.com. You can get discounts when you order a certain amount of certain products, like Louisville Jerky. Including their limited edition pepperoni flavor!

IMG_8352

I have tried all but that sausage looking thing so far. All delicious. I proceeded to make a gluten free pepperoni cashew cheeze vegan pizza with the jerky. So good! (This picture is also missing the 6 bags of soy curls I purchased with free shipping at a really good price).

IMG_8357

Best for last:

Finally, and this is definitely a case of saving the best for last…*drumroll please* THERE NOW EXISTS A VEGAN PEANUT M&M ALTERNATIVE!!

IMG_8200

Yes, this is a picture of an empty package. Yes, my mom (who hasn’t had peanut M&Ms for over 20 years because she is lactose intolerant…longer than I can say…) and I ate these all in the car ride home from the grocery. They are that amazing. They taste best when you eat them one after the other…;)

Anyways, there’s the vegan food stuff I’ve been most excited about lately. Let me know if there’s something else I should investigate like these that would be up my alley!

Take care and have a fun week!

 

 

 

Gluten Free Green Smoothie Waffles!

Hello, I’m sorry I’ve been fairly inactive lately. I’ve been focusing on graduate school and another blog of mine, streamoflaura.net, as well as dreaming up a concept for a youtube channel! I’ll try my best to keep you posted on all of that.

Here’s a new recipe I recently created though! There are plenty of green smoothie pancakes (although I haven’t found a good gluten free one yet), but as far as I could tell, no green waffle recipes! So, I made it!

IMG_7201

Ingredients:

  • 2 cups non dairy milk of choice
  • 1 banana
  • 1 serving of vegan vanilla protein powder (I used Aloha)
  • 2 cups baby spinach
  • 1/2 cup sweet white rice flour
  • 1 cup buckwheat flour
  • 1 tbsp tapioca starch
  • 1 tsp xanthan gum
  • 1 tsp ground cinnamon
  • 1 tsp vanilla extract

Directions:

  1. Preheat waffle iron accordingly.
  2. Place ingredients in a blender and blend until smooth. You may need to scrape the sides with a rubber spatula several times to ensure everything mixes properly.
  3. Spray iron, and scoop or pour out about 1/4 of the batter. Cook in your waffle making appliance according to directions, waffle irons vary.
  4. Makes about four waffles.
  5. Serve and enjoy.

Happy Vegan Month of Food (MoFo)! Post #1 My favorite Breakfasts!

Hi everyone! I’m very excited to be participating in Vegan MoFo 2015!

Though I’m in the last few weeks leading up to finishing my undergraduate degree and things are pretty intense over here, I’m going to try to post as much as I can. In case you are not aware, the prompts provided by MoFo this year are as follows:

THE LIST:

1 Rise and Shine! It’s MoFo time! Tell us about your breakfast.
2 Recreate a meal from your childhood.
3 Quick, easy and delicious.
4 Tell us about a weird food combo that you love.
5 Best sandwich ever.
6 Re-create a restaurant meal.
7 Make / eat some thing inspired by a book or film.
8 Reach out! Make a new vegan friend & tell us about it.
9 Most retro recipe.
10 Something blue.
11 Focus on a nutrient
12 Tell us about your favourite cookbook!
13 It’s kitchen tour time!
14 Share something vegan (and delicious, duh!) with a non-vegan.
15 OMG, Barack Obama is coming over because he knows you make awesome vegan food! What are you going to make?
16 What’s your favorite late summer food?
17 Make (or eat!) a traditional local dish.
18 Honor a human or non human animal who inspires your veganism.
19 Lunch on the go.
20 Veganize an old family recipe.
21 Autumn equinox eats.
22 Make a dish using all seasonal produce.
23 Fusion Challenge!
24 What [insert well known personwould eat if they were vegan.
25 Share your favorite cuisine.
26 It’s cold and rainy and there’s a snow drift outside your door! What are you going to make using the ingredients you have?
27 Favorite herb or spice?
28 Tacos VS Burritos. Where do you stand on this important issue?
29 What would you bring on a vegan road trip?
30 What three endless food supplies would you take if you were going to be stranded on an island? (Imagine your nutritional needs have been met, these are a bonus!)

This year I am planning a mix of educational posts about different ingredients, creating new recipes, sharing others’ recipes and products, making cute drawings and writing about food, etc.

If you want to know more about the Vegan Month of Food, click here. Also, check out my Instagram @Laurahasheart for some additional posts.

Anyhow! I want to highlight three breakfasts I’ve really been digging lately.

IMG_5055

The first is this this oatmeal with mango mousse and raspberries. This is surprising because I’ve always been grossed out by oatmeal. But, in this recipe, you cook off most of the liquid and it becomes chewy and not as mushy and gross-to-me texture-wise. The mousse is seriously amazing! The full recipe can be found in the Thrive Energy Cookbook by Brendan Brazier. Here is the link to the book on amazon. Note: I actually live in a state (RI) where making money off of referring people to Amazon is not allowed. I am just linking to Amazon because it’s the easiest source to link people to when showcasing books. (What book isn’t on Amazon, anyways?) I get no benefits from doing so.

IMG_4921

Next up, is a perfect Fall breakfast sandwich recipe, which you can find the recipe to here! It’s called the Jack-O-Pumpkin breakfast sandwich. I take a gluten free/vegan English muffin and toast it. While that is happening, I mix up the pumpkin butter and fry the vegan/gluten free sausage (Sol brand is my favorite right now), and make the easy pumpkin butter. When the muffins are toasted, I turn the toaster oven to broil and stick a slice of Daiya Cheddar on one slice of the muffin and put it in for a few minutes until it melts. When the sausage is cooked, I fry up a few mushroom slices. Then I assemble everything together with some fresh baby spinach. It requires a bit of dancing around the kitchen and being mindful of where things are in the cooking process at all times or else it could end in a slight disaster! For those less experienced, I recommend making the pumpkin butter in advance before you start it all!

IMG_4975Finally, I need to rave about FitQuick waffle mix, which can be bought at veganproteins.com! When I had to go gluten free, I was really sad at first because I didn’t know if I’d ever have a vegan waffle as good as I had before. When I decided I needed more protein in my breakfasts to fuel Crossfit, and I actually had some money to spend (being a broke college student sucks sometimes!) I had to try this. I decided to go with the vanilla flavor, but there are lots of other options, even a savory pizza one! They cook in my waffle iron so perfectly and are quite tasty! I love them pretty plain with a tablespoon of Olivio Coconut Spread (an amazing accidentally vegan product I found recently!) and a tablespoon of maple syrup. I pair it with a side of Sol vegan/gluten free sausage.

That’s it for today! Enjoy, and let me know some of your gluten free/vegan breakfast recipes! Also let me know if you try any of this food and let me know how you like it!

Making my french toast recipe gluten free!

So when I first went gluten free a few weeks ago I had bought Ian’s brand French Toast Sticks. They were almost inedible. Gross.

So, today I decided to try to re-make my own recipe I had made a long time ago to also be gluten free. It worked better than I thought it would, and was quite tasty, but I can’t say it’s as good as the non-gluten free version. It’ll have to do, though since I feel much better being gluten free.

IMG_4511

To do this, I substituted the flour for gluten free all purpose flour. I used this brand shown here:

IMG_4507

I also recommend adding 1 tbsp maca powder for a more buttery, maple taste that will improve the flavor. If not, maybe try adding at least one more teaspoon of maple syrup.

The bread I used was Ener-g’s brown rice loaf. It had been frozen and defrosted, which I think may have contributed to it’s ability to fry better in the batter because it was a bit stiffer.

Here is a picture of what the batter looks like:

IMG_4505

So, yeah, now I can eat one of my favorite foods as a vegan AND gluten free person! Yay!

🙂

Coconut Mango Muffin Madness!

IMG_3879So, I told you I have some healthier recipes coming your way!

I had a bunch of champagne mangos (I’ve been very into them lately…can’t get enough) and I wanted to put one into a baked good. I also wanted to bake in some Dang coconut chips as a topping on something and see if they’re just as good in baked items. So, that inspired me to make mango coconut muffins.

These are made with whole wheat pastry flour and no refined sugars. They’re quite healthy, but also tasty. I served them to my classmates early in the morning and they all loved them. Some knew they were vegan, others didn’t, and everyone said they were really good!

I found that they were the perfect texture. Not too chunky with the dried coconut, and not too moist but moist enough. I’ve never described a muffin this way, but the texture was smooth and almost creamy. Or dreamy…

Anyways, here’s the recipe!

Ingredients:

  • 2 tbsp flaxmeal whisked with 4 tbsp water
  • 1/2 cup agave nectar
  • 1/2 cup coconut palm sugar
  • 1/4 cup melted coconut oil
  • 1/2 cup coconut milk
  • 2 tbsp orange juice
  • 1 tsp vanilla extract
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 cup (or a whole champagne mango, without the refuse) chopped mango
  • 1/2 cup shredded dried coconut
  • 1/3 cup crushed coconut chips, like Dang brand

Directions:

  1. Preheat oven to 350 degrees F.
  2. In a small bowl, mix flour, baking powder, and baking soda together.
  3. In a separate larger mixing bowl, whisk together the flaxmeal and water. Let sit for a bit.
  4. Add the agave and coconut sugar to the flaxmeal. Whisk again.
  5. Whisk in the coconut oil.
  6. Add coconut milk, orange juice, and vanilla.
  7. Add the dry ingredients from the small bowl into the wet ingredients. Stir and fold in until just combined. Don’t overmix.
  8. Divide batter evenly between 12 muffin tin liners.
  9. Sprinkle the crushed coconut chips on top.
  10. Bake for 20-25 minutes.

IMG_3888

Enjoy!

Vegan Sausage Pancake Twinkies

IMG_3857So…I’ve been running training for my half marathon that’s slowly approaching in July. When I run, I burn a lot of calories and need to eat more than if I’m not exercising. I especially need carbohydrates.

I had been wanting to make cornbread and vegan hot dog twinkies, but they were out of the Field Roast brand I like when I went to the store. So, I decided to buy Field Roast mini breakfast sausages and use them instead. Besides, I thought they’d be the perfect size, and they were!

IMG_3851

I made them with Bisquick mix…which is actually vegan! Or at least, some versions are!

This recipe on a canoe pan, aka twinkie pan…I’m not sure what you could do instead if you don’t have this kind of pan, but they were pretty cheap on amazon when I got mine, and worth it for all the twinkie like foods you can make with it!

Here is the recipe:

Ingredients:

  • 2 cups vegan Bisquick
  • 1 1/2 cups almond milk or nondairy milk of choice
  • 1 tbsp brown sugar
  • 2 eggs worth of egg replacer (I used Ener-g powder mixed with the amount of water recommended on the box)
  • 8 Field Roast mini apple maple sausages

Directions:

  1. Preheat oven to 350 degrees F.
  2. Mix the Bisquick with the nondairy milk, brown sugar, and egg replacer.
  3. Pour or spoon batter into the cavities of the pan, about 3/4 of the way up. Save a little batter to cover the sausages with if needed later.
  4. Place the sausages in the middle of the canoe cavity. Push down until covered by the batter. You may need to spoon some extra batter on top to achieve this.
  5. Bake in the oven for about 25-30 minutes until puffy, firm, and golden.
  6. Enjoy with maple syrup and Earth Balance melted together.

IMG_3853

IMG_3855

Coming soon will be some healthier recipes, haha. Despite the appearance of this recipe, I’ve been on a big healthy food kick lately…can’t wait to share more of those types of recipes, and I have a few up my sleeve right now. 🙂

My Xmas Menu

Happy holidays everyone!

Just a quick post to share my menu I have planned out for Christmas. I hope to post a bit more later on in the week.

Christmas eve dinner:

  • Greek Diner Salad from Isa Does It
  • Spinach pot pie (own recipe)
  • Eggplant Parmesan from Chloe’s Vegan Italian Kitchen
  • Dessert: Mississippi Mud Pie (own recipe)

Christmas day breakfast:

My pretzel bread pudding casserole

Christmas day appetizer:

Hummus Pomodoro with Warm Pizza Crust from Chloe’s Vegan Italian Kitchen

Christmas day meal:

  • Gardein Holiday Roast
  • Caramelized Onion Mashed Potatoes from Vegan Table
  • Creamed Spinach from Chloe’s Vegan Italian Kitchen
  • Glazed carrots (my mom’s recipe)
  • Dessert: Peppermint stick ice cream (my own recipe) and chocolate peppermint roll cake (my own recipe as well)

I’m so excited for all this! haha. Yum.

Have a delicious holiday season! 🙂

Vegan Papaya Lox for Bagels

Last night I bought some pre-sliced papaya because I wanted to see if I liked it without buying a whole papaya. I don’t think I have ever had it before or if I have I don’t remember. When I got home from the store, I tried a slice, but I didn’t really like it. However, the color, texture, and lack of distinct flavor led me to believe I should try making a vegan lox substitute. So, I began to make a marinade for it and began experimenting. The results were pretty great!

First you marinate the slices for about an hour in a mixture of stuff (see my recipe below) in the fridge, then you bake it at a low temp of 200 degrees F for about 5 minutes, turn up the heat in the oven to 250, bake 10 minutes, flip, and bake for 10 more. Then you will have the perfect faux lox to put on top of bagels and vegan cream cheese. I’m also going to try making it in the dehydrator I think. I’ll post more about that if (when) I do it.

IMG_2866Vegan Papaya Lox

Ingredients:

  • 4-6 large, thick slices of papaya
  • 2 tbsp soy sauce
  • 2 tbsp olive oil
  • 1 tsp kelp granules
  • 2 tsp liquid smoke
  • 1 tsp rice vinegar
  • 6-10 tbsp water (depending on how many slices you are attempting to make and what container you are marinating it in)
  • Salt, to taste

Directions:

  1. In a shallow container with a lid that fits securely and is big enough to fit the papaya and marinade, pour all the ingredients in (except the salt and papaya) and stir or whisk well.
  2. Place the papaya slices into the marinade. Flip to the other side.
  3. Close the container, and place in the refrigerator for an hour or longer, flipping halfway.
  4. Preheat the oven to 200 degrees F.
  5. Place papaya on a well-oiled baking sheet and sprinkle the tops with salt.
  6. Bake in the oven for 5 minutes.
  7. Turn the heat up to 250 and continue to bake for 10 minutes.
  8. Flip over, sprinkle this side with salt as well, and heat for another 8-10 minutes.
  9. Allow to cool or eat while warm on top of a bagel with a schmear of cream cheese!

IMG_2859

Raw papaya before being used

IMG_2862

the papaya in the marinade

IMG_2864

The papaya after it’s been cooked

Happy Birthday to me! Banana costumes and a birthday-worthy waffle recipe!

For my 30th birthday, which happens to be today, I had a bunch of fun stuff planned. The biggest thing was my run last weekend, in which I lived up to my blog’s name, and ran in a banana suit in the Providence (RI) Monster Dash 5k. I made a PR by about 2 minutes and it was soooo fun running in this costume:

1965450_10100231999967529_2817603094261667293_o

10435985_10100231982422689_6184586216801925680_nIt was a big hit with kids, especially. When I ran through the large crowd of people cheering us on, so many kids along the way would exclaim “there goes the banana!” And many of them put their little hands out to catch a high five from me as I ran past them…it was so cute. I waved to several of them, and even had a trifecta of 3 little kids put their hands out all at once that made me feel like I was a celebrity working the crowd. Haha. So that was cool, and I also plan to use this banana suit for more things for this blog, to make it funnier. You’ll see what is in store for it soon!

This morning, I made birthday cake waffles. I had some left over chocolate sauce from my candy apples and some strawberry syrup left from the strawberry frosted donut recipe that I put on top. Yum.

10305612_10100233284338639_7621159669802811946_n

BIRTHDAY Cake Vegan Waffles

Ingredients:

  • 1 cup Immaculate yellow cake mix (found in my local Target in the baking section)
  • 1 cup vegan bisquick mix (read labels)
  • 1-2 scoops vanilla vegan protein powder (optional)
  • 2 tbsp melted Earth Balance
  • 1 tbsp applesauce
  • 1 ½ cup vanilla almond milk
  • 2 tsp vanilla extract
  • ¼ tsp almond extract
  • ¼ cup vegan non-pareille sprinkles (read label, I was able to find one without the confectioner’s glaze that’s in most sprinkles at my regular local grocery store, and instead has carnauba wax.

Directions:

Mix all ingredients together and follow waffle iron’s directions to cook them. Makes about 5 waffles depending on your maker.

OLYMPUS DIGITAL CAMERA

The batter

Tonight my family is making me a vegan vanilla cake, with raspberry filling and chocolate buttercream. I am making vegan crockpot buffalo ranch lasagna from this recipe for my dinner. I will share pictures later in a new post, maybe.

Also, I got three new cookbooks for my birthday present:

10444548_10100233352926189_532186424098459722_n

So far I have looked in Chloe’s book the most, and I was seriously drooling after that. I will be cooking out of these for awhile in the next few weeks I think, so get ready for me sharing some reviews and pictures! 🙂