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!
I basically honed my baking skills as a kid by making chocolate chip cookies from an alphabet cookbook for kids. It was the only recipe I used, and they always came out perfect. I thought my mom had thrown out the cookbook, but I recently found it and I had to veganize them and make them gluten free. The result was so perfect I was astonished!
Here it is:
- 1/2 cup white vegan sugar
- 1/2 cup organic brown sugar
- 2/3 cup melted Earth Balance or refined coconut oil
- 1 tbsp flaxmeal
- 3 tbsp warm water
- 1/2 tsp baking soda
- 1 1/2 cup Bob’s Red Mill All Purpose Flour
- 6 oz vegan chocolate chips
- Preheat oven to 375 degrees F.
- Whisk flaxmeal with water in a small cup. Let sit and whisk several times until gelled.
- Mix together the sugars, melted Earth Balance or coconut oil, and flax egg.
- Stir in flour and baking soda.
- Add in chocolate chips.
- Form dough into small balls and place onto an ungreased cookie sheet. The recipe should make about 24 cookies.
- Bake for 10-12 minutes.
- Let cool and place on a cooling rack shortly after they come out of the oven.
- Enjoy ! I know I will!
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.
The recipe is as follows:
- 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
- Soak soy curls in a bowl covered with water for 10 minutes.
- Turn oven to broil.
- Drain soy curls.
- Place flour, nutritional yeast, garlic and onion powders, and pepper in a ziplock bag.
- Toss soy curls into ziplock bag.
- Spray a wide-rim baking sheet sprayed with cooking oil.
- Dump out soy curls out of bag and spray the tops of the soy curls with oil.
- Place in the broiler for about 5 minutes (watch them carefully, every oven broils slightly different, you may require more or less time).
- Toss, flip, or stir soy curls around a bit. Place back in the broiler for 2 minutes.
- When the soy curls are starting to get crisp and slightly brown, take out of the broiler and pour the hot sauce on top.
- Broil for another minute, then take out of the oven.
- Serve with celery and vegan blue cheese.
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!
I’ve been wanting to make a vegan chocolate cream egg since…well…every year I’ve been vegan. This year I finally decided to take action.
I bought an egg shaped mold from a craft store and everything. However, I found a recipe on one of my favorite blogs, Hell Yeah It’s Vegan which does not require a mold (and I think comes out better if you don’t). Please check the blog out beyond this recipe. It’s amazing!
Originally I just made some simple adjustments to the recipe. Instead of using yellow and red food coloring, I made the yellow out of water and powdered turmeric. I also changed the method a bit, instead of using two disks I used one and just free-styled the yellow part of the egg by placing it in the center and wrapping the white part around it and shaping it into an egg shape. It was actually really easy in terms of making candies and other stuff.
The chocolate I used was Equal Exchange Fair Trade chocolate chips which I am really passionate about buying from now on. Not only are they conflict/child labor/slave labor free and on the Food Empowerment Project chocolate list, but they’re also the best tasting chocolate and worked like a dream.
But I was annoyed that I was making these with Earth Balance, which has palm oil in it, and corn syrup, which is often gmo and not organic (genetically modified). So I had to totally revamp the recipe. It works just as well if not better. The updated recipe is below!
Of course, these are also gluten free and also nut free (if you don’t consider coconut a nut!)
Chocolate Creme Eggs–vegan, gluten free, palm oil free, fair trade, organic
- 1/2 cup plus 2 tbsp brown rice syrup
- 1/4 cup plus 2 tbsp refined coconut oil (solid) –plus 2 tsp for the chocolate
- 2 tsp vanilla extract
- 1 tbsp water
- 3 cups organic/gluten free powdered sugar
- Ground turmeric and water, as needed
- 8 oz (or more, just use the full bag) fair trade, vegan chocolate chips
- In a stand mixer, cream the brown rice syrup, coconut oil, vanilla extract, and water together.
- Slowly incorporate the powdered sugar into this mixture, blending until well combined. If it is hard to mix add a small amount of water, no more than an 2 additional teaspoons.
- Place a small amount of the mixture into a small bowl (a third or less of it), and sprinkle the turmeric powder and a small amount of water (you do want this to get a little runny), use a small whisk or spoon to stir it together until it all incorporates and is a bright yellow color. It will be hard to combine at first.
- Cover both bowls and place them in the refrigerator for an hour or more. If you are short on time you can place them in the freezer for no more than 30 minutes.
- Cover two cookie sheets with parchment or wax paper.
- With a small spoon, place little blobs of the yellow mixture onto the tray. You want to aim for about 15 nickel size pieces.
- Then shape the white mixture into 30 flat egg shaped discs and place on the other tray.
- Place the white ones in the fridge and the yellow in the freezer for 20-30 minutes.
- Take one white disc, place the yellow blob and put it in the middle, then place another white disc to form a sandwich. Smush together and then shape by rolling in between your hands into an egg shape. Continue on with the rest of them. It’s okay if some of the yellow is oozing out, it gets better looking results that way.
- Place again in the freezer for a half hour (or more).
- Melt the chocolate with 2 tsp coconut oil in the microwave or a double boiler.
- Dip the frozen eggs fully into the chocolate one by one, placing on a cookie sheet with a fresh sheet of parchment paper or wax paper to set. I have found that the best method is to use a spoon to roll the egg in the chocolate and then carefully take out of the chocolate, letting the excess drip off back into the chocolate, and then placing onto the tray. They will not be perfect, you may have some drips that deform the egg shape. Once you let them set you can break those off a little bit.
- Place in the refrigerator or freezer to set fully. I like to keep a big batch of them wrapped in foil in the freezer, and when there is a day that I want one, I place it in the fridge for a few hours, let it sit out for a little longer at room temperature, and then dig in! They are so good.
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.
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
- 3 cups Butler Soy Curls
- Enough water to cover dry soy curls in a bowl
- ¼ cup mirin wine
- 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
- 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
- Reconstitute the soy curls in the liquid for at least 15 minutes.
- 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.
- Prepare the marinade in a food processor or whisk vigorously until smooth.
- Pour into the ziplock bag or bowl with the soy curls.
- 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.
- Before frying the ribs, make the sauce. Stir all ingredients in a small saucepan together and heat over medium heat until warm.
- Add in the cornstarch and water and continuously whisk until it thickens and bubbles.
- Set aside.
- Toss 2 tbsp cornstarch, potato starch, and powdered egg replacer into the bag/bowl and again coat the marinated soy curls.
- 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.
- Turn the heat to low and stir in the sauce.
- Serve and enjoy!
What the sauce looks like when done.
I hope you enjoy this recipe! 😀
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.
- 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
- Preheat oven to 425 degrees F.
- 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.
- Bake for 15 minutes.
- To prepare the aioli, place the vinegar, agave, and saffron in a saucepan and bring it to a boil on medium heat.
- Allow the vinegar to cool in the refrigerator.
- Stir the garlic together with the Just Mayo.
- When the vinegar mixture is cool, mix together with the mayo and garlic.
- Dollop the aioli over the asparagus. Enjoy! It also makes a yummy dip for other veggies and such.
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:
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!
- 3.5-4 oz sliced shiitake mushrooms
- 1 tablespoon olive oil
- ¼ tsp sea salt
- 1/8 tsp ground black pepper
- Preheat oven to 375 degrees F.
- Place mushrooms in a ziplock bag. Add in the oil and salt and pepper.
- Seal bag and shake until mushrooms are coated.
- Place on a cookie sheet and bake for 10 minutes.
- Flip over.
- Bake for another 10 minutes.
- Voila! They should be simultaneously crispy and chewy (the smaller, thinner pieces will be more crispy, and the thicker bigger pieces chewier)
- Use for whatever reason or in the quiche recipe below.
Bob’s Red Mill Gluten Free Pie Crust
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.
- 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
- Pour the dry mix into a food processor.
- Cut up the Earth Balance into small pieces and place into the food processor. Do not process yet!
- Place the coconut oil into the processor by each tablespoon at a time.
- Process until a smooth somewhat cohesive mixture is formed.
- Take out and place in a large bowl.
- Sprinkle the water over it.
- Use your hands to combine everything together and make it moldable.
- 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!!
- 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
- 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.
- Let sit in the refrigerator for 30 minutes.
- Preheat oven to 375 degrees F.
- Place pie crust with several fork stabs to the bottom in the oven for 10 minutes.
- Prepare the filling by placing the tofu, egg replacer, nutritional yeast, and plain vegan milk in a food processor. Blend together until smooth.
- 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.
- Scoop out into a large bowl and fold in the Daiya cheese and shiitake bacon until they are evenly dispersed throughout.
- Spread into the prepared pan with the pie crust in it.
- Bake for 30 minutes.
- 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!
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
- 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
- In a food processor, blend the almonds until smooth and pasty.
- Add the powdered sugar, aquafaba, extract, and salt.
- Process again until smooth and dough-like (it should form into a big ball).
- You may need to scrape the sides down frequently throughout the process.
- When finished, set aside 3/4 cup for your Italian Rainbow cookies. You can save the leftovers, it’s super yummy!
Veganized Italian Rainbow Cookies
- 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
- Preheat oven to 350 degrees F.
- Place parchment paper on three jelly roll pans or rimmed cookie sheets and spray parchment with cooking oil.
- 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.
- 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.
- 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.
- 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).
- 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.
- Place the batter evenly into 3 bowls. 1 bowl keep plain, and then add green and red to the other two bowls.
- 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.
- 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.
- Allow to cool completely.
- Spread a thin layer of apricot jam on top of the red layer.
- 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.
- Spread another layer of jam. Repeat step 13 with the green layer, but do not place anymore jam on top.
- 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.
- 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.
- Melt the chocolate chips in a double boiler or microwave.
- Spread over the top layer and sides with a spatula.
- Allow to set, and then cut into smalls squares.
- Place in a container and store in the refrigerator or at room temperature.
Enjoy! I know I certainly will!
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.
To-fu Young with gravy recipe
- 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:
- Mix all ingredients except cornstarch and water in a small saucepan over medium heat.
- Heat until bubbling.
- Add cornstarch and water mix while whisking constantly.
- Continue to whisk until the gravy thickens.
- Serve on top of To-fu Young when ready
Directions for To-fu Young
- 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.
- Turn off heat.
- Break the tofu block in half. Crumble one half into small pieces into the pan with the vegetables are in. Stir well.
- Place the rest of the ingredients in a food processor and blend well until it becomes a thick liquid batter.
- Fold into the vegetables and tofu, stirring well.
- 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).
- Heat the oil (you want about a half inch of oil or more) until some of the batter begins to sizzle when flicked in.
- 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.
- 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.
- Serve with rice and the brown gravy.
This recipe can be found in my zine, Childhood Favorites Veganized that you can buy on Etsy and see more recipes I veganized from my childhood and the stories behind them.
According to my mom, this was my great grandmother’s “signature” cookie.
PS: In the zine on the page this recipe is on there is a picture of me with a face covered in chocolate frosting as a child (pictures of me with my food covered face are a common theme in my childhood photo albums). Awhile ago, as part of the zine, I decided to recreate these types of pictures but with a twist–I’m not a kid anymore…
and because I wanted literal banana curls:
Doesn’t quite have the same effect as the childhood photos, haha!
On to the cookie recipe:
- 1/2 cup non-hydrogenated vegetable shortening
- 1/2 cup vegan margarine such as Earth Balance
- 1 cup vegan white sugar
- 2 cups flour
- 1 tsp vanilla
- 1/4 cup almond milk
- 1 1/2 tsp Ener-g egg replacer, 2 tbsp water whisked together
- Extra sugar set aside in a shallow bowl for finishing the cookies
- Preheat oven to 350 degrees F.
- Mix ingredients together.
- Roll into balls.
- Dip a fork in the sugar in the bowl. Press down with the fork onto the ball of dough, making an imprint. Repeat in a criss-cross pattern.
- Bake in the oven for 10-12 minutes.