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!
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.
To do this, I substituted the flour for gluten free all purpose flour. I used this brand shown here:
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:
So, yeah, now I can eat one of my favorite foods as a vegan AND gluten free person! Yay!
So, 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!
- 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
- Preheat oven to 350 degrees F.
- In a small bowl, mix flour, baking powder, and baking soda together.
- In a separate larger mixing bowl, whisk together the flaxmeal and water. Let sit for a bit.
- Add the agave and coconut sugar to the flaxmeal. Whisk again.
- Whisk in the coconut oil.
- Add coconut milk, orange juice, and vanilla.
- Add the dry ingredients from the small bowl into the wet ingredients. Stir and fold in until just combined. Don’t overmix.
- Divide batter evenly between 12 muffin tin liners.
- Sprinkle the crushed coconut chips on top.
- Bake for 20-25 minutes.
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.
Vegan Papaya Lox
- 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
- 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.
- Place the papaya slices into the marinade. Flip to the other side.
- Close the container, and place in the refrigerator for an hour or longer, flipping halfway.
- Preheat the oven to 200 degrees F.
- Place papaya on a well-oiled baking sheet and sprinkle the tops with salt.
- Bake in the oven for 5 minutes.
- Turn the heat up to 250 and continue to bake for 10 minutes.
- Flip over, sprinkle this side with salt as well, and heat for another 8-10 minutes.
- Allow to cool or eat while warm on top of a bagel with a schmear of cream cheese!
Raw papaya before being used
the papaya in the marinade
The papaya after it’s been cooked
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:
It 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.
BIRTHDAY Cake Vegan Waffles
- 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.
Mix all ingredients together and follow waffle iron’s directions to cook them. Makes about 5 waffles depending on your maker.
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:
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! 🙂
So I already posted this, but I’ll post it again in case you missed it because it’s relevant. I’ve been making food to share with my classmates at my college program as a part of my project I’m working on. Recently, they wrote about me in their “student snapshots” and actually took pictures of me unveiling this dish I’m about to post the recipe to now. It was a big hit. Take a look.
This is the type of brunch dish that is so good it amazes people. It’s also the type of dish where when you eat it you are gasping a bit. I literally said “Omm nom” when I first tried it, I think. It was so good that no one who wasn’t vegan even cared that it was vegan. I’m sorry for bragging, but honestly I was actually a bit shocked at first at how good this thing I invented came out.
It has a lot going on, but trust me, it’s so good.
It’s a bit of a pain if you need to make the pretzels just to make this dish, but if you want pretzels too, then it’s a great decision. Just reserve at least 2 days before you plan on having this.
My family has a tradition for certain holidays to make the most luxurious, elaborate, and fancy brunch recipes for certain holidays like Christmas morning and such, and this is definitely already on the menu for that!
- 4 homemade pretzels from my recipe here
- 2 cups almond milk
- 1 tbsp chia seeds
- 1 tbsp arrowroot powder
- 1 cup water
- 1/2 cup brown sugar
- 1/2 cup evaporated cane juice
- 2 tbsp vanilla
- 1/4 tsp ground cloves
- 1/2 tsp cinnamon
- 1 batch caramel date sauce (recipe from the pretzel recipe here)
- 1/4 cup Earth Balance, melted
- Break up pretzels into small chunks and place in a large mixing bowl.
- Pour almond milk over this mixture and coat well. Let sit in the fridge overnight.
- The next day, preheat the oven to 350 degrees F.
- In a medium sized bowl, mix the chia seeds, arrowroot, water, sugars, vanilla, and spices together.
- Place the pretzel mixture into a casserole dish, and fold in the mixture you just prepared in the medium bowl.
- Bake for 30-40 minutes.
- Take out of the oven and drizzle both the date caramel and melted margarine over the bread pudding.
- Dig in!
During Girls Rock Camp this Summer, we had an influx of day old bagels being donated to us daily.It was awesome and fed a lot of hungry campers and volunteers. However, I ended up with most of the leftover, slightly stale bagels that we had cut in half for ease of serving. What was I to do with all these? Well, considering I was already thinking about recipes for Vegan MoFo (in the very early stages, however) I thought: VEGAN BAGEL BREAKFAST CASSEROLE!
And so, this beauty was born.
- 4 large somewhat stale everything bagels, cut in half and then into chunks
- Oil cooking spray
- Vegan chive and garlic (or onion) cream cheese (I used Go Veggie vegan brand by Galaxy Foods, Daiya makes one too)-the whole container
- 3 daiya cheddar slices, broken into bits
- 1 block firm tofu
- 1 cup unsweetened hemp milk
- 1/4 tsp (or less) Indian Black Salt (the kind that smells like eggs)—this is somewhat optional to your preferences and availability of this ingredient
- 1 tsp turmeric
- 1 tsp dry mustard powder
- 1 tbsp nutritional yeast
- Heaping 1/4 tsp smoked paprika
- Salt, to taste (I used none)
- Spray a 13”x9” casserole dish with cooking oil spray
- Place bagel chunks into the dish, and spray the oil again over the bagels
- Take a butter knife and place chunks of the chive cream cheese around the bagel chunks
- Do the same with the pieces of Daiya cheddar slice bits (refer to picture)
- Drain and break up the tofu into a food processor, and add the hemp milk, blending until smooth
- Add the remaining ingredients into the processor and blend until combined
- Pour this mixture over the casserole you have assembled so far (picture)
- Cover with foil and place in the refrigerator over night.
- When ready to cook, preheat the oven to 350 degrees Fahrenheit, place in the oven for 45 minutes, uncover, and heat for another 5 minutes.
- Voila! Dig in!
Reference picture for step #4
Reference step 7
A photo of the finished product!
After making my ham seitan recipe, I decided to make a breakfast sandwich out of it. This sandwich utilized one of my earlier recipes, Simple Vegan French Toast, and another recipe I love for vegan Muenster Cheese (not my own). There won’t be a specific recipe this time, as all you do is make the french toast, cheese, and ham and then slice the ham and cheese and put it into a sandwich. There will be, however more pictures. And also, a question I need you all to help me with.
Whether you are vegan or not and reading my blog, I need your help. After I am done with Vegan Mofo 2014 I want to start posting (at least once a week) a common reason people say they can’t become vegan and tackle the solutions to it.
Some of the reasons I’ve thought of so far are:
- It’s too expensive.
- I like cheese too much.
I’d like to hear from you, the readers of my blog about what other reasons you have or have heard to avoid going vegan and would like to see me address in my own unique way. Please comment on this post to share. Thanks!!
Oh, and here are some more food pics, as promised:
The vegan muenster cheese
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:
- 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
- Cook sausages according to recipe.
- 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.
- Heat a griddle over medium heat sprayed with cooking oil.
- Place flour, baking powder, and evaporated cane juice in a large mixing bowl and mix together with a spoon.
- Add almond milk, maple syrup, and vegetable oil and mix until smooth with the spoon.
- Place brown sugar into batter, and briefly mix but not fully combine.
- Turn the griddle to medium or low heat, depending on your stovetop’s intensity.
- Pour batter onto griddle (about 1/4 cup worth) and flip when bubbly or when the edges are starting to look firm.
- Fry on the other side until thoroughly cooked.
- To assemble the griddle sandwiches, place a slice of the Daiya cheese on to one pancake while still hot.
- Place the sausage on top, and then another pancake.
- 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.
also, see randomofo.com for a fun way to see other blogs participating in this blogging event (if not already familiar with it)!