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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Air Fryer Experiments

Hi!

As I mentioned in my last post, I bought an air fryer on sale. What is an air fryer, you ask? Well, it’s basically a healthier version of a deep fryer. It fries food with hot air instead of oil.

Personally, I am still figuring out what works and doesn’t work with it and trying to perfect temperatures and cooking times. I have found that using a lot of liquid batter without any kind of dry coating over it does not work so well. It says you can make donuts in it, but I have no clue how that’d work. I have not tried cooking french fries yet, but I really want to, just haven’t yet.

So far I have fried some soy curls using this recipe here. Those came out excellent, I think I cooked them at 350 for about 10 minutes. I also tried defrosting some Gardein chicken scallopini, coating it in watered down Neat egg substitute coated with vegan/gluten free rice crispy-esque cereal. That was okay, but not that exciting even though I had high hopes.

Then, when I botched a bunch of battered cauliflower, I came up with a splendid idea. But I didn’t have any more cauliflower, so I tried it with tofu. It’s supposed to be like coconut coated fried shrimp, but is made with tofu (and someday I need to try it with cauliflower, too!)

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Here is the recipe for it:

Coconut Crusted Air Fried Tofu

Ingredients:

  • 1 cup chickpea flour
  • 1/2 cup cornstarch
  • 1/2 tsp baking powder
  • 2 tsp salt
  • 3/4 cup water
  • 1/2 cup vodka or unflavored soda water/seltzer
  • 2 tbsp peanut or vegetable oil
  • one bag sweetened shredded coconut flakes
  • sweet chili sauce for dipping
  • 1 block tofu, preferably frozen, thawed, then pressed for 20 minutes

Directions:

  1. Combine flour, cornstarch, baking powder, and salt in a medium-sized mixing bowl.
  2. Whisk in the water, vodka/soda water until a liquid, medium thickness batter forms. Water it down if necessary to be the desired thickness, but it should stay fairly thick.
  3. Cut tofu into smallish rectangles.
  4. Place some of the sweetened coconut into a dish.
  5. Dip the tofu in the batter, then into the coconut.
  6. Delicately place in the air fryer tray.
  7. Air fry for 10 minutes, 350 degrees F or slightly lower if you don’t want it as browned as I did. May take some experimentation as I believe air fryers can vary quite a bit.
  8. Use sweet chili sauce to dip in, and serve with a generous helping of veggies!

I’m sure I’ll discover some new tips and tricks about air fryers soon!

So check back here for those.

Until then, or until another recipe creation strikes!

Take care! xo

 

Gluten Free and Vegan Elvis Panini Sandwich!

I have been trying to eat more healthfully lately. In fact, ever since I went gluten free I have found it hard to make up the ridiculously delicious recipes I was used to creating in the past. But today I dreamed up an idea for an amazing unhealthy sandwich that at first I was skeptical of being able to pull off to meet my needs. As I continued to think about it, I devised the methods that could make it healthier, and is the perfect combination of delicious, ridiculous, healthfulness, and satiety level!

This sandwich is a peanut butter and nanner sandwich, with baked vegan rice paper bacun, made with light tapioca gluten free bread, grilled in a panini maker. This definitely is not a very original idea, I’ve seen many a vegan version of this sandwich on blogs and in cookbooks, but this is my version!

It came out so well, that my panini maker has been given a new life outside of sitting in my basement!

Let me walk you through the steps, in picture form. It’s easy!

Bake the rice paper bacun. I did this recipe’s marinade, minus the ground coconut, soaked the rice paper strips in cold water, then in the marinade, and put them on a cookie sheet sprayed with coconut oil. Then I baked them in a 350 degree F oven for about 15 minutes, checking and flipping every 5 minutes (some got done sooner than others, when that happened I took the ones that were done out and put it on a plate while the rest continued to cook)IMG_9197

Set aside.

Take two pieces of Ener-g gluten free light tapioca loaf bread and spray coconut oil on one side of both slices of bread. Put the coconut oil side down on a plate.

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Take out the peanut butter. This is a locally made, all natural, salt and sugar free peanut butter. It’s so good!

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Place one tablespoon of peanut butter on each slice of bread.

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Cut half a banana into slices. Place on one slice.

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Layer the rice paper bacun you made earlier on top of the bananas. Put the peanut butter slice down on top of the bacon to make the sandwich.

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Place the sandwich into a pre-heated panini grill on medium high for about 5 minutes, more or less depending on your device (check on it).

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Ready to go!

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Enjoy!

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 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!

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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.

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! 😀

Asparagus and Saffron and Garlic Aioli

When I was younger, my mom used to make a non vegan version of this that I loved. Every time she’d make it, she would say “Saffron and Garlic Aioliiiiii” all long and drawn out in a funny voice and it made me have fonder memories of it. It leaves you with horrible garlic breath, but is worth it.

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Ingredients:

  • 1 bunch fresh asparagus
  • Olive oil or spray oil
  • 1 cup Just Mayo (vegan mayo brand…I do not recommend trying this with other brands of veganaise, they will get too thin and the taste won’t be the same)
  • 2 cloves garlic, minced
  • 1 tablespoon agave
  • 1/4 cup red wine vinegar
  • 1 pinch saffron threads

Directions:

  1. Preheat oven to 425 degrees F.
  2. Trim the ends of the asparagus off. Place in a baking pan with oil spread or sprayed on the bottom. Spray the tops of the asparagus with oil as well or use a couple teaspoons of oil if you don’t spray.
  3. Bake for 15 minutes.
  4. To prepare the aioli, place the vinegar, agave, and saffron in a saucepan and bring it to a boil on medium heat.
  5. Allow the vinegar to cool in the refrigerator.
  6. Stir the garlic together with the Just Mayo.
  7. When the vinegar mixture is cool, mix together with the mayo and garlic.
  8. Dollop the aioli over the asparagus. Enjoy! It also makes a yummy dip for other veggies and such.

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Gluten Free Shiitake “bacon” vegan quiche recipe

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:

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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!

Ingredients:

  • 3.5-4 oz sliced shiitake mushrooms
  • 1 tablespoon olive oil
  • ¼ tsp sea salt
  • 1/8 tsp ground black pepper

Directions:

  1. Preheat oven to 375 degrees F.
  2. Place mushrooms in a ziplock bag. Add in the oil and salt and pepper.
  3. Seal bag and shake until mushrooms are coated.
  4. Place on a cookie sheet and bake for 10 minutes.
  5. Flip over.
  6. Bake for another 10 minutes.
  7. Voila! They should be simultaneously crispy and chewy (the smaller, thinner pieces will be more crispy, and the thicker bigger pieces chewier)
  8. Use for whatever reason or in the quiche recipe below.

 

Bob’s Red Mill Gluten Free Pie Crust

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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.

Ingredients:

  • 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

Directions:

  1. Pour the dry mix into a food processor.
  2. Cut up the Earth Balance into small pieces and place into the food processor. Do not process yet!
  3. Place the coconut oil into the processor by each tablespoon at a time.
  4. Process until a smooth somewhat cohesive mixture is formed.
  5. Take out and place in a large bowl.
  6. Sprinkle the water over it.
  7. Use your hands to combine everything together and make it moldable.
  8. 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!!

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Ingredients:

  • 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

Directions:

  1. 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.
  2. Let sit in the refrigerator for 30 minutes.
  3. Preheat oven to 375 degrees F.
  4. Place pie crust with several fork stabs to the bottom in the oven for 10 minutes.
  5. Prepare the filling by placing the tofu, egg replacer, nutritional yeast, and plain vegan milk in a food processor. Blend together until smooth.
  6. 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.
  7. Scoop out into a large bowl and fold in the Daiya cheese and shiitake bacon until they are evenly dispersed throughout.
  8. Spread into the prepared pan with the pie crust in it.
  9. Bake for 30 minutes.
  10. 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!

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Italian Rainbow Cookies Veganized

During Christmas, I had this bad habit of being at the grocery store and looking at the ingredients of the Italian Christmas cookies hoping some of them would be vegan. Not a chance. I’ve been craving these all season.

After Christmas, I looked up some recipes for this type of cookie. I wasn’t sure what they would actually be called, but it was easy enough to find. I found this recipe, which I knew I could veganize with the magic vegan ingredient, aquafaba.

I was so worried I’d really mess up making these a lot earlier on. The parts I thought would fail were not as difficult as I thought. The hardest part was cutting it after I put the chocolate on top, which ended up crumbling a bit and making it not as pretty as I would have liked. The recipe makes it sound much more complicated and some of the steps are needlessly complicated, so I’m re-writing the recipe in the way I did it with the vegan substitutions.

This recipe also required making vegan almond paste (with aquafaba as well!)

That is the first step to making these babies.

Vegan Aquafaba Almond Paste

Ingredients:

  • 1.5 cups blanched almonds
  • 1.5 cups vegan powdered sugar
  • 3 tablespoons aquafaba (chickpea water/brine from a can)
  • 1.5 teaspoons almond extract
  • 1/4 teaspoon salt

Directions:

  1. In a food processor, blend the almonds until smooth and pasty.
  2. Add the powdered sugar, aquafaba, extract, and salt.
  3. Process again until smooth and dough-like (it should form into a big ball).
  4. You may need to scrape the sides down frequently throughout the process.
  5. When finished, set aside 3/4 cup for your Italian Rainbow cookies. You can save the leftovers, it’s super yummy!

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Veganized Italian Rainbow Cookies

Ingredients:

  • 2 sticks plus 4 tablespoons Earth Balance sticks
  • 2 cups all purpose flour
  • 1/2 teaspoon salt
  • 3/4 cup almond paste (recipe above)
  • 3/4 cup vegan sugar plus 2 tablespoons
  • 4 tablespoons aquafaba (liquid from a can of chickpeas)
  • 12 tablespoons aquafaba
  • 2 tablespoons vegan sugar
  • food coloring method of choice (red and green)
  • 15 oz Apricot Jam (not the kind with clumpy pieces in it, you want it to be smooth)
  • 10 oz vegan chocolate chips

Directions:

  1. Preheat oven to 350 degrees F.
  2. Place parchment paper on three jelly roll pans or rimmed cookie sheets and spray parchment with cooking oil.
  3. In a stand mixer bowl, place the almond paste and 3/4 cup with 2 tablespoons of sugar. Mix on the medium speed setting until crumbly.
  4. Cut the Earth Balance into small pieces and place into the the mixture while beating together until all the Earth Balance is in there and the batter is smooth.
  5. Sift 2 cups of flour and 1/2 teaspoon salt into a bowl. Add into the mixer slowly and continue to mix until combined. Do not over mix.
  6. In a large metal bowl, using a handheld electric mixer, place the 12 tablespoons of aquafaba. Whip until foamy. Slowly add in the 2 tablespoons of sugar while continuing to whip on the highest setting. Stop when you have created firm peaks (if you take out the whisks from the meringue, and place them upside down, it will not drip down).
  7. Add 1/3 of the meringue into the batter and fold in with a rubber spatula. Add the rest of the meringue and mix until fully incorporated.
  8. Place the batter evenly into 3 bowls. 1 bowl keep plain, and then add green and red to the other two bowls.
  9. Transfer the batters onto their respective cookie sheets one at a time with a wet rubber spatula . My sheets were too big to be able to spread out the batter entirely, so I tried my best to make the most even shaped rectangles on each cookie sheet so they’d match up when layered together after baking.  Don’t worry too much about it, you’ll cut the edges so they’re prettier when it’s all assembled anyhow. Just worry about making relatively even thickness rectangles for now.
  10. Bake for 4 minutes, rotate the pans around in the oven so that one pan is not on the bottom rack the whole time, and bake for another 4-6 minutes until the edges are slightly browned.
  11. Allow to cool completely.
  12. Spread a thin layer of apricot jam on top of the red layer.
  13. Cut any excess parchment paper from around the white layer. Holding the bottom of the cookie with both hands, carefully line up and flip the white layer onto the red.
  14. Spread another layer of jam. Repeat step 13 with the green layer, but do not place anymore jam on top.
  15. Cover with plastic wrap. Place a clean cookie sheet on top to press down the layers. Place something heavy and even (like two cans on either side) on top of that, and place into the refrigerator for at least 4 hours.
  16. Take off the cans, cookie sheet, and plastic wrap. With a sharp knife, trim the uneven sides into a clean rectangle shape. Let sit for a moment or a few.
  17. Melt the chocolate chips in a double boiler or microwave.
  18. Spread over the top layer and sides with a spatula.
  19. Allow to set, and then cut into smalls squares.
  20. Place in a container and store in the refrigerator or at room temperature.

Enjoy! I know I certainly will!

 

 

To-fu Young Recipe

Oh man, I messed up this time on Vegan MoFo towards the end. Just wasn’t feeling it as much. I think I would have preferred a theme I had chosen and developed a bit more.

But, onward and upwards, so the saying goes?

I have a new recipe to share. Also, I’m very tired from not sleeping well and having run a 5k race today.

The other day I remembered egg fu young, and was like, “why haven’t I made this vegan yet?” so…I did.

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To-fu Young with gravy recipe

Gravy ingredients:

  • 1 cup vegetable broth
  • 2 tbsp Bragg’s liquid aminos
  • 1 tbsp mirin
  • 1 tbsp cornstarch dissolved in 3 tbsp water
  • 1 tsp sesame oil

To-fu Young Ingredients:

  • 1 large onion, chopped
  • 1/4 cup water chestnuts
  • 1/2 cup bean sprouts
  • 1/2 cup shredded celery
  • 1/2 cup chopped mushrooms
  • 1 tbsp sesame oil (optional if allergic, use another oil or no oil at all)
  • 1 package firm tofu
  • 1/2 tsp Indian black salt (the kind that smells like eggs)
  • 1 tsp turmeric
  • 1/4 tsp black pepper
  • dash white pepper
  • 1/3 cup chickpea flour
  • 1/2 tbsp egg replacer powder (I use Ener-g)
  • 3 tbsp water
  • Peanut oil (or canola if you’re allergic to nuts) for frying

Directions for gravy:

  1. Mix all ingredients except cornstarch and water in a small saucepan over medium heat.
  2. Heat until bubbling.
  3. Add cornstarch and water mix while whisking constantly.
  4. Continue to whisk until the gravy thickens.
  5. Serve on top of To-fu Young when ready

Directions for To-fu Young

  1. Cook all veggies all together with the sesame oil in a large frying pan over medium heat until soft and the mushrooms have become darker.
  2. Turn off heat.
  3. Break the tofu block in half. Crumble one half into small pieces into the pan with the vegetables are in. Stir well.
  4. Place the rest of the ingredients in a food processor and blend well until it becomes a thick liquid batter.
  5. Fold into the vegetables and tofu, stirring well.
  6. To fry them up, I used an electric fryer that we use for making potato latkes because I thought it would work better than doing it in a frying pan. You can definitely do it in a frying pan though if you have one that doesn’t stick too much with this sort of stuff (I don’t).
  7. Heat the oil (you want about a half inch of oil or more) until some of the batter begins to sizzle when flicked in.
  8. Place large spoonfuls of the batter into the oil. Cook on one side and then flip when the side is browned. If not ready yet keep frying it on the side until it becomes crispy and brown. I would have tried to be more mindful of time, but it can vary so much depending on your equipment and your ability to keep the temperature of the oil stable.
  9. When both sides are sufficiently browned and crispy, place on a paper towel on a plate to soak up some of the oil and cool.
  10. Serve with rice and the brown gravy.IMG_5449