To see images of my past posts & get links to the recipes – look on my Pinterest board – HERE.
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All my posts now have a VERY customizable PRINT & PDF option. Create a PDF & save the recipe to your computer or print it out. It offers a “remove images” option & you can delete any part of the post you do not need before printing. The button is below by the Twitter & Facebook links.
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Click the image above to watch the video.
Vegan Chicken & Eggplant Casserole
Feeds 4-6
INGREDIENTS
8 vegan chicken patties (like Boca or Quorn)
1 large eggplant – sliced 1/4-1/2 inch slices & sprayed with cooking spray
12-16 ounces vegan mozzarella (at least half of it grated)
Basil for garnish
DIRECTIONS
Make sauce – if you are using homemade.
Heat the oven to 350 degrees.
Grill the eggplant slices on both sides on a grill or in a grill pan.
Assembly instruction is not really important – as long as you have about 1/2 the sauce & 1/4 of the grated mozzarella left to top the casserole.
Layer 1/4 of the sauce in a casserole pan. Layer 4 chicken patties, all the eggplant & then about 1/2 the cheese. Top with another 1/4 of the sauce & the remaining 4 chicken patties. Top with the rest of the sauce & as much grated mozzarella as you like.
Bake for 30-45 minutes or until it is heated through & the cheese is melted.
To see images of my past posts & get links to the recipes – look on my Pinterest board – HERE.
All my posts now have a VERY customizable PRINT & PDF option. Create a PDF & save the recipe to your computer or print it out. It offers a “remove images” option & you can delete any part of the post you do not need before printing. The button is below by the Twitter & Facebook links.
Click the image above to watch the video.
This is as easy as a dish can be! It took me less time to make the chicken & broccoli than it did to make the rice. Easy, delicious & as spicy (or not) as you please. Ok – I list 11 ingredients but I only used snap peas because I had them. Use them, lose them, substitute them with something else. Your call.
Vegan Spicy Chinese Barbecue Chicken with Broccoli
Heat the oil & saute the jalapenos & scallion slices for a minute or two. Add the remaining sauce ingredients & the chicken. Heat for a few minutes until the chicken is warmed & the sauce thickens a bit. Lower heat & set aside.
Boil water & blanch the broccoli & peas (if using) for 5 minutes then drain. You can either add the broccoli to the chicken & sauce or simply serve it beside the chicken.
Plate with some rice & garnish with sesame seeds & scallion slices.
To see images of my past posts & get links to the recipes – look on my Pinterest board – HERE.
Click the image above to watch.
OK – this one takes a few steps but all are easy & you end up with a GIGANTIC mound of all things savory & Thanksgivingy! It is a bread course, sweet potato/squash dish, creamed spinach, scalloped potatoes & chicken courses – all rolled into one. You can sub out the ingredients to suit your tastes. This is basically an enclosed shepherd’s pie & is as versatile at shepherd’s pie is.
**PLEASE NOTE** – transferring this tart from the cooking sheet onto a serving platter might prove VERY tricky. It will be very heavy – and the warmer it is when you try to transfer it – the more delicate that procedure will be. It would SUCK to put all the work in – only to break it when you are ready to serve it. If you don’t have two very large spatulas – and maybe an assistant – perhaps consider cooking this on something you can also serve it on. Surrounding it with leafy kale (or other greens) at the base & a few cranberries & it will look festive & spare you the trauma of transferring it to a platter. SERIOUSLY consider baking & serving from the same piece. I am devastated just imagining what a failed transfer would do to my life – and I don’t want that for you.
3/4 cup silken tofu – pureed (I just smashed it all up with a fork)
1/3 cup vegan milk
for the creamed spinach
1 small onion or large shallot – diced
1 lb fresh spinach
2 (9 oz) packages vegan chicken (I highly recommend Beyond Meat brand. Best on the market!) – cubed
4 oz vegan cream cheese
1/2 cup vegan milk
4 slices vegan cheese (I used the Chao below)
S&P
Olive oil
for the scalloped potatoes
2-3 medium potatoes – peeled & cut into 1/4 inch thick rounds
2 TBS vegan butter
2 TBS flour
2 cups vegan milk
7 oz vegan cheese (I used that Daiya)
S&P
for the sweet potato-butternut squash puree
1 butternut squash – peeled & cubed
1 large sweet potato – peeled & cubed
4-6 TBS vegan butter
Pinch of nutmeg
S&P
PARCHMENT PAPER for cooking
Vegan egg wash – small but equal parts agave nectar – soy milk – olive oil
GARNISH – kale (or other leafy greens) and fresh cranberries – to arrange around the tart.
DIRECTIONS
for the soft tart dough
By food processor: Combine flour, salt & butter in a food processor using a metal blade. Process with short pulses until the mixture is crumbly. Add tofu with short pulses. Add milk, gradually, with short pulses until it begins to clump and – eventually – orbit as a ball inside the food processor. You might need a little more flour. When the dough is formed – it will be very soft. Gather it into a ball & wrap it tightly with plastic wrap & refrigerate for at least an hour but up to 3 days. When ready to roll it out bring it back to room temperature and flour a work surface to facilitate handling.
By hand: combine flour & salt in a large bowl. Make a well in the center & add the butter and the smashed silken tofu. Lightly blend the butter & tofu with fingertips. With a knife or pastry blade, cut the wet ingredients into the dry ingredients until you have a crumbly mixture. Gradually, add the milk – tossing with a fork until the dough comes together. The dough will be very soft. Add more flour if it is too wet. Gather it into a ball & wrap it tightly with plastic wrap & refrigerate for at least an hour but up to 3 days. When ready to roll it out bring it back to room temperature and flour a work surface to facilitate handling.
for the scalloped potatoes
Heat the oven to 350 degrees.
Melt the butter in a stock pot & whisk in the flour & a little S&P. Heat until it just begins to turn golden then slowly add the milk – letting it thicken before you add more. When all the milk is incorporated & it is still sorta thick – melt in the cheese. Season with salt & pepper. Toss with the sliced potatoes & place in a greased casserole dish. Cook for 45-60 minutes or until it is bubbling & the potatoes are soft. Set aside to cool completely.
for the creamed spinach & chicken
Heat a TBS of olive oil in a saute pan & cook the onions until soft. Add the spinach & let it wilt – then add the cream cheese & milk. Heat until the cheese melts & you have a thick & creamy spinach. Season with S&P & toss the chicken in & stir. Set aside to cool.
for the sweet potato-butternut puree
Boil the sweet potato & butternut chunks until soft. I then drained them & mashed them with the butter, nutmeg and S&P. Set aside to cool.
to assemble the tart
Heat the oven to 375 degrees.
Line a medium bowl with plastic wrap. A moderately deep & wide one is best. If the bowl is too deep – your tart will be too tall & be more likely to collapse. Also – be sure your bowl opening (at the top) is no wider than the cooking sheet you will be using to bake the tart.
Roll out 2/3 of the dough big enough that it not only lines your bowl but has overhang.
DO NOT OVERFILL! Only fill it to below the depth of the bowl. The stuffing ingredients should be to warmer than room temperature.
Place a thin layer of puree in the bottom & then a thick layer of scalloped potatoes & then the rest of the puree. Put the four slices of cheese on top of that then all of the spinach & chicken.
Roll out the remaining dough so that it fits the top of your bowl & then fold the edges of the bottom crust over it & use a knife or fork to pinch it sealed. Line a cooking sheet with parchment paper & invert it on top of your tart – and VERY CAREFULLY – flip it over so your tart is sealed-side down. Be sure to put the cooking sheet with the parchment ON TOP OF your bowl & flip. Do not try to just flip the bowl onto the cooking sheet. This sucker likely weighs more than a turkey & the soft dough will not withstand that much pressure. Remove the bowl & the plastic wrap.
I sprayed it with cooking oil but found that did not give me a golden glaze so – mix up a little vegan egg wash (small but equal parts agave nectar – soy milk – olive oil) and occasionally brush the tart as it bakes. Bake for about 40-45 minutes or until it looks nice & browned.
Look how HUGE that thing is! See the pastry brush? That has to be 12 inches long.
OK – here comes a tricky part. Let it cool a while before fussing with it. Once anything that seeped out of it has pretty much cooled – run a knife under it to loosen the tart from the escapes bits. I used an ENORMOUS spatula & the parchment paper to very delicately shift the tart to a serving plate. It is a heavy & unwieldy thing – so be very delicate when handling this tart – get assistance, if possible. If the transfer is too risky for you – consider just putting some leafy greens & cranberries around the base on the pan itself & serve this bad boy directly from the cooking sheet. Better to go low brow than having this guy fall apart.
This should be served warm but is delicious at room temperature, too.
To see images of my past posts & get links to the recipes – look on my Pinterest board – HERE.
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All my posts now have a VERY customizable PRINT & PDF option. Create a PDF & save the recipe to your computer or print it out. It offers a “remove images” option & you can delete any part of the post you do not need before printing. The button is below by the Twitter & Facebook links.
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Click the image above to watch the video.
There is nothing easier than putting raw ingredients into a crock pot & walking away – only to return in a few hours to a home that smells yummy & food that is delicious. But this comes together on the stove top in about 5-10 minutes.
This is the easiest fucking dish ever. I used Beyond Meat’s vegan chicken one & Morning Star Veggie Pulled Pork the next time.
Easiest Ever Vegan Garlic Sesame Chicken (with or without Honey) for the Slow Cooker
Feeds 2 well with rice
INGREDIENTS
9 oz vegan chicken or other vegan faux meat
6 cloves garlic – minced
1 small onion – diced
1/4 cup of some dark berry jam – I used blueberry but blackberry would be great
1/4 cup hoisin sauce
1 TBS agave nectar
1/2 cup low sodium soy sauce
1 tsp crushed red pepper
1 TBS sesame oil
1 – 2 TBS cornstarch (optional)
1 TBS dark (black) soy sauce (optional – for color)
For garnish:
Scallions, sesame seeds and/or Thai basil and cooked rice
Directions
Cook some rice.
STOVE TOP VERSION
Heat the sesame oil & cook the onions until soft. Add the garlic & after one minute – add the remaining ingredients (the corn starch is optional). Heat through. Add water if it gets too thick – cornstarch if it is too watery. Add the dark soy sauce if you want a darker color.
Garnish as you desire & serve over rice.
SLOW COOKER VERSION
Put everything EXCEPT THE CORNSTARCH the garnishes in your crock pot. Stir it all up. My crock pot has no settings so I assume it is just always on high. Leave it alone for an hour or two – stirring it if you can or want to but it doesn’t need it.
Once it was all bubbly & hot, I used a slotted spoon & took the chicken out and used two forks to sorta shred it – like a pulled pork. I whisked about 1-2 TBS cornstarch into the sauce to thicken it & then returned the shredded chick to the pot. I let it sit a while longer but it didn’t need it. It didn’t REALLY need the shredding or cornstarch, either, so if it looks good to you right outta the pot au naturale – go for it!
Then I garnished it & ate some over rice. I enjoyed it.
To see images of my past posts & get links to the recipes – look on my Pinterest board – HERE.
Click the image below to watch the video for this recipe. Plus – watch it to meet my newest foster dog – an adorable & brave trauma rescue from Uruguay and hear how I met Rachel Maddow, Fairuza Balk, Doyle from the Misfits & more!
This chicken & broccoli comes together faster than the rice – so – if you have warm, cooked rice ready – you can serve this in ten minutes. None of the ingredients are particularly exotic but it is GENUINELY spicy. I like a lot of heat & this took it to my limit – so – if you are more timid in the spice department – cut the spicy things way back or drop them completely. I used – as always – Beyond Meat brand vegan chicken because it is absolutely the best on the market. It comes in 9 ounce packages.
1-5 dry red chilies – halved & seeded (VERY optional as these are VERY spicy – and if you use hem – do not chew & swallow them – but pick them out when you eat)
1/2 cup vegan hoisin sauce
1-2 TBS sriracha sauce
1-3 tsp crushed garlic (I used jarred)
1 TBS ginger (I used jarred)
Broccoli for 2 – fresh or frozen
Salted peanuts
Sliced scallions as garnish
Cooked rice for 2
DIRECTIONS
Cook the rice. If you are using fresh broccoli – steam it a few minutes until it is done to your taste & set aside. If using frozen – cook it according to directions & set aside
Heat 1 TBS olive oil in a pan. Saute the jalapeno & red chili – if using them. When the jalapeno is softens (a few minutes) – add the garlic & ginger & saute 1 minute. Add the hoisin & sriracha and the chicken & heat the chicken through.
Assemble the bowls with the rice, broccoli & chicken & garnish with peanuts & scallions.
To see images of my past posts & get links to the recipes – look on my Pinterest board – HERE.
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All my posts now have a VERY customizable PRINT & PDF option. Create a PDF & save the recipe to your computer or print it out. It offers a “remove images” option & you can delete any part of the post you do not need before printing. The button is below by the Twitter & Facebook links.
To see images of my past posts & get links to the recipes – look on my Pinterest board – HERE.
~
All my posts now have a VERY customizable PRINT & PDF option. Create a PDF & save the recipe to your computer or print it out. It offers a “remove images” option & you can delete any part of the post you do not need before printing. The button is below by the Twitter & Facebook links.
~
Click the image above to watch the video. This fucker was awesome! There are a few steps to assemble the ingredients but they are all easy. You can make this with any sort of chicken substitute you might like. I am obsessed with Beyond Meat strips. They do not have an overpowering taste & can easily be manipulated & I like the texture, too. Seitan works nicely, too!
Traditionally, banh mi have pork in them but I haven’t found a decent fake pork – unless you believe that pork is “the new white meat.” If so – this fake chicken could masquerade as fake pork, too.
This takes a few hours of planning ahead so that you can marinate the chicken & pickle the carrots & jalapeno & daikon.
If you cannot find vegan fish sauce – there are lots of pretty simple recipes for vegan fish sauce HERE. Whatever you do, do not skip the marinade because it tastes great & the sriracha mayo is good enough to eat with a spoon.
Marinated Chicken Banh Mi Sandwich
Makes two sandwiches
INGREDIENTS
2 crusty rolls or some high quality baguette
8 oz faux chicken
1 avocado – cut into slices
1/2 cucumber – sliced thin
leafy lettuce
2 radishes – sliced thin
1 jalapeno – seeded & sliced thin
cilantro
Olive oil or cooking spray
For the pickled vegetables
1 carrot – cut into matchsticks
daikon – cut into matchsticks
1 jalapeno – seeded & cut into matchsticks
3 cups warm water
3 TBS sugar
2 TBS salt
4 TBS white or rice vinegar
For the marinade
1/4 cup low sodium soy sauce
6 garlic cloves (or to taste) – minced
4 shallots (or 1/2 small onion) – diced
2 TBS fish sauce (vegan version – or omit it)
1 tsp sugar
2 tsp Chinese five spice
1 TBS hoisin sauce
1 tsp sriracha (or to taste)
For the spicy mayo
1/4 cup vegan mayo
1 lime
3 TBS sriracha
DIRECTIONS
Heat the oven to 350.
For the pickled vegetables
Warm the water & add the sugar, salt & vinegar & stir until the sugar & salt dissolve. Put the matchstick veggies in a bowl or jar & cover with the warm water mix. Store in the fridge for at least and hour or two.
For the marinade
Blend all the marinade ingredients & add the chicken to it. Store in the fridge for at least an hour.
For the spicy mayo
Blend the mayo with the sriracha & the juice of the lime. Store in the fridge.
For the Banh Mi
Prepare the cucumber, avocado, radishes & jalapeno. Set aside.
Heat a frying or grill pan. Treat it with cooking spray or olive oil & cook up the marinated chicken. Set aside.
Scoop the soft part of the bread out & throw it away. Heat the bread in the warm oven for 5 minutes.
To assemble – simply spread some spicy mayo on the bread. Then layer on some chicken. Then pickled veggies (drained well!) & radish slices. Add sliced cucumber & jalapeno. Add lettuce & cilantro. Add some avocado. Smash it together. Shove it in your face – and feel free to dip it in the extra spicy mayo.
To see images of my past posts & get links to the recipes – look on my Pinterest board – HERE.
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All my posts now have a VERY customizable PRINT & PDF option. Create a PDF & save the recipe to your computer or print it out. It offers a “remove images” option & you can delete any part of the post you do not need before printing. The button is below by the Twitter & Facebook links.
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Ok – so I posted my Vegan Whole Turkey (seen above) – and the vegans on Facebook lost their collective shit. Despite knowing it was a vegan item – I got blocked & banned & verbally assaulted SAVAGELY. This video below is my response to the “You are not the right kind of vegan” attacks I got from the most self-righteous douchebags ever. I also show you how I reinvented a bunch of random leftovers into and epic Shepherd’s Pie.
Below the video here are the 14 recipes I suggest as potential uses for your holiday leftovers.
To see images of my past posts & get links to the recipes – look on my Pinterest board – HERE.
Click the image above to watch the video.
Today is Official Chucky the Killer Doll Day! So – be sure to watch the UNRATED dvd version for a post credits surprise!
1989 – above. 2017 – below.
Kyle fan art by @LuxBlackArts
Isn’t that cool? Anyway –
These take 5 minutes & are completely irresistible! I ate the entire 9 oz of chicken in one sitting. I recommend using Beyond Meat chicken because it really is the best on the market. Click the link to use their store locator. In the pictures – I cooked these in a regular non-stick pan but I did, ultimately, transfer them to a grill pan – just for the aesthetic of the grill marks. If you have a grill pan – use it – otherwise any pan will do.
5-Minute Vegan Sticky & Spicy Indian Masala Chicken Fingers
Serves 1-2 as an appetizer (though this would go great with rice, too)
Whisk all the ingredients except the chicken, agave & garnish. Set the sauce aside.
If you have a grill pan (or other pan) – treat it with cooking spray or olive oil. Put the chicken in the pan on high heat. Add the sauce & cook, turning the strips frequently, until the sauce thickens & begins to blacken in spots – likely only a few minutes. Just before they are done – drizzle with a little agave nectar for moisture.
To see images of my past posts & get links to the recipes – look on my Pinterest board – HERE.
Click the image below to watch the video for this recipe.
This chicken & broccoli comes together faster than the rice – so – if you have warm, cooked rice ready – you can serve this in ten minutes. None of the ingredients are particularly exotic but it is GENUINELY spicy. I like a lot of heat & this took it to my limit – so – if you are more timid in the spice department – cut the spicy things way back or drop them completely. I used – as always – Beyond Meat brand vegan chicken because it is absolutely the best on the market. It comes in 9 or 12 ounce packages.
1-5 dry red chilies – halved & seeded (VERY optional as these are VERY spicy – and if you use hem – do not chew & swallow them – but pick them out when you eat)
1/2 cup vegan hoisin sauce
1-2 TBS sriracha sauce
1-3 tsp crushed garlic (I used jarred)
1 TBS ginger (I used jarred)
Broccoli for 2 – fresh or frozen
Salted peanuts
Sliced scallions as garnish
Cooked rice for 2
DIRECTIONS
Cook the rice. If you are using fresh broccoli – steam it a few minutes until it is done to your taste & set aside. If using frozen – cook it according to directions & set aside
Heat 1 TBS olive oil in a pan. Saute the jalapeno & red chili – if using them. When the jalapeno is softens (a few minutes) – add the garlic & ginger & saute 1 minute. Add the hoisin & sriracha and the chicken & heat the chicken through.
Assemble the bowls with the rice, broccoli & chicken & garnish with peanuts & scallions.
To see images of my past posts & get links to the recipes – look on my Pinterest board – HERE.
The video for the stovetop version is here. The slow cooker one is far below. Click the image below to watch the stovetop recipe.
Vegan Pulled Pork Jackfruit in a Sriracha and Blackberry Jam BBQ Sauce (Stovetop)
Serves 2
INGREDIENTS
Drizzle of olive oil
1 (20 oz) can of young jackfruit – drained & shredded by hand
1-2 garlic cloves – chopped
2 tsp cider vinegar
2 tsp Dijon mustard
A few dashes of soy sauce or tamari
1/3 cup ketchup
1 TBS blackberry (or other dark berry) jam or preserves or chutney
1 TBS Sriracha
1 tsp molasses
A few dashes vegan Worcestershire sauce (optional)
1 tsp smoked paprika
1/2 tsp brown sugar
1 tsp onion powder
1 tsp garlic powder
1 tsp chili powder
DIRECTIONS
Heat a little bit of oil in a pan. Add the shredded jackfruit & the remaining ingredients & combine. Heat through & serve as you desire.
That above is jackfruit. It is a staple in Southeast Asian diets. It is a giant fruit that grows to 100 pounds. If you want to read more about it – I went into some detail in my Vegan Jackfruit Spicy Szechuan Dan Dan Noodles post. Those are the noodles – below.
I bought this jackfruit in cans for $1.39 at my favorite Thai market – Bangluck – but I hear most Asian markets carry it. Just be sure to buy UNRIPE or young jackfruit in water or brine. Ripe jackfruit in syrup – it seems – tastes like Juicy Fruit gum & would be awful in this dish.
I made this in the slow cooker using a combination of jackfruit & Beyond Meat vegan chicken strips.
Both the jackfruit (above) & chicken will require that you shred it using two forks to achieve the pulled chicken visual. It is easy once they are warmed & soft. Just fish them out of the BBQ sauce & shred them on a cutting board.
To see images of my past posts & get links to the recipes – look on my Pinterest board – HERE.
Click the image below to watch the video recipe.
Ok – these things were so delicious – I was almost unable to keep from eating them all as I photographed them. They take 5 minutes and can be eaten as is or packed into a sandwich or taco. They would go really well with my Spicy Vegan Sriracha Miso Cole Slaw, seen above.
As always, I used Beyond Meat brand chicken because it is, quite simply, the best on the market. Click that link to use their store locator & get a coupon.
These could be baked but I think that really only works for real chicken as the grease in the chicken would keep it moist. Faux chicken, like I used here, I think, is better served stove-top & it is faster & easier that way, anyway. These suckers are REALLY good – I promise!
5-Minute Vegan Burnt Brown Sugar Chicken Fingers
Feeds 1 or 2 – depending on appetite
INGREDIENTS
1 9oz bag of vegan chicken strips – thawed
2 TBS olive oil
1 TBS brown sugar
2 tsp garlic powder
2 tsp onion powder
2 tsp chili powder
2 tsp smoked paprika
1-2 TBS agave nectar
S&P
DIRECTIONS
If you have a nonstick pan – use it. Burnt sugar is a pain to clean. If you don’t have one – maybe up the olive oil a tad.
Mix all the ingredients (except the chicken) – reserving 1 TBS agave nectar – in a bowl. Put the mixture in the bag with the chicken & mush it all around until all the strips are covered.
Again – use either a nonstick pan or a pan greased with some olive oil & cook on medium high, stirring occasionally, until the sugar just begins to blacken. Toss with another TBS agave nectar to moisten things up a bit & serve!
To see images of my past posts & get links to the recipes – look on my Pinterest board – HERE.
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All my posts now have a VERY customizable PRINT & PDF option. Create a PDF & save the recipe to your computer or print it out. It offers a “remove images” option & you can delete any part of the post you do not need before printing. The button is below by the Twitter & Facebook links.
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This blog is 5 years old today! And my Youtube channel just hit 1000 subscribers! I am very happy about both milestones.
I have really become obsessed with my slow cooker. Slow cookers – as I have many. The one that I can set to cook for 5 hours & then just keep the food warm is the best because I can set it & go to work & come back 10 hours later to a house that smells delicious & a warm meal waiting for me. If you don’t have a low cooker – I really encourage you to get one. Easy doesn’t get easier than a recipe like this one. Just throw everything in & set the timer for 5 hours & that is it.
I used Beyond Meat vegan chicken because it is, hands down, the best fake chicken on the market. But you could use real chicken or just use chickpeas. Your call.
I used two kinds of saffron:
That Golchin liquid stuff is affordable (under $10) and is GENIUS. If your store doesn’t carry it – buy it on Amazon or something.
The saffron threads are delicate & lovely but very costly. They were part of a gourmet gift box I was given for my birthday – and not usually on my shopping list. Either or both of these work – but I suggest trying to use one – because saffron is such a specific & lovely flavor & adds gorgeous color – but it isn’t really critical for this dish to be a success. So – if you don’t have it, don’t like it, can’t find it – blow it off.
I used dry chickpeas because I am delighted by how cheap they are & I like that they have been processed less & have no added sodium. But – if you want to use canned ones – go ahead! This could be made stove-top easily with canned beans – just don’t add the 4 cups of water.
Vegan Butter Chicken and Chickpeas for the Slow Cooker
Feeds a LOTTA folks – maybe 8-10 with rice
INGREDIENTS
1 lb dry chickpeas (or 4 cans – but if you use canned chickpeas – eliminate the water here)
3 cups water (4 cups if you are gonna leave it for 10 hours – like I did)
9 ox vegan chicken
2 jalapenos (red or green) – seeded & diced
1 onion – diced
4 garlic cloves – chopped
2 TBS ginger – minced
8 oz tomato sauce (I used a homemade arrabbiata)
6 oz tomato paste
14 oz can lite coconut milk
1/2 tsp crushed saffron threads (optional)
3 TBS saffron liquid (optional)
1 TBS garam masala
1 TBS curry powder
1 tsp chili powder
1 TBS turmeric
2 tsp salt
2 tsp pepper
garnish – cilantro, scallions, yogurt (vegan or otherwise), cooked rice
DIRECTIONS
Put everything into a slow cooker & set on high for 5 hours.
If you are using canned chickpeas – do not add water. As you see above – this recipe has lots of gravy (the upper picture is before it cooked & the other is how it looked 10 hours later). If you want it thicker – whisk some cornstarch (2-3 TBS) into a little water & stir it in. It should thicken up. If it is too thick – add water.
To see images of my past posts & get links to the recipes – look on my Pinterest board – HERE.
This is a very easy recipe & it is very flexible. You can use the veggies that I did or sub in ones you prefer. You could use jalapeno for a spicy dish or add brown sugar for a sweeter dish. Click the image below for the recipe video & please subscribe to my channel.
Sweet & Spicy Vegan Island Chicken with Pineapple
INGREDIENTS
2 TBS coconut oil
9 oz vegan chicken
1 jalapeno – diced (optional)
1-2 cups dice fresh pineapple
1 red bell pepper – diced
1 cup carrots – chopped or grated
1-2 cups broccoli florets
3 garlic cloves – chopped
2 TBS soy sauce (or liquid aminos or tamari)
2 TBS sriracha
2 TBS ginger – minced
juice if 1/2 lime
2 TBS brown sugar (optional – I did not use it as I am not a fan of things too sweet)
Cornstarch
S&P
2 cups cooked rice OR tortillas (for tacos or wraps) OR lettuce leaves (for lettuce cups)
Garnish: cilantro or sesame seeds or sliced scallions
DIRECTIONS
Thaw the chicken, cube it & toss with some cornstarch. Set aside.
Heat the coconut oil in a large pan or wok. Add the veggies (bell pepper, broccoli, jalapeno, carrots) & saute until soft. Add the vegan chicken tossed in cornstarch. Add the soy sauce, sriracha, ginger & combine. Add brown sugar (if using – I did not). Combine & then add pineapple. Combine & then add rice (if doing a stir fry). Stir in the garlic & squeeze in the juice of 1/2 lime. Season with S&P to taste. Heat through & serve (either with rice or as tacos, wraps or lettuce cups). Garnish as you desire & devour!
To see images of my past posts & get links to the recipes – look on my Pinterest board – HERE.
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All my posts now have a VERY customizable PRINT & PDF option. Create a PDF & save the recipe to your computer or print it out. It offers a “remove images” option & you can delete any part of the post you do not need before printing. The button is below by the Twitter & Facebook links.
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I am reposting an updated version of my original post for these dished from July 30, 2013. Originally, this was posted as vegetarian recipes. I updated them to be vegan & there is a video on my channel to accompany it. Click the image below to watch & see how easy this stuff is to make.
From July 30, 2013:
In my hunt for other recipes meant to provide a cauliflower version of fried chicken, I ran into THIS post about Popeye’s Fried Chicken. Here is a picture from that site:
I have never eaten at Popeye’s or any other fried chicken joint (except KFC & Dinah’s here in Glendale) and I haven’t tasted ANY fried chicken in over 25 years – but my boyfriend Miles eats it all the time. In fact, he eats it weekly now that the famous Gus’s World Famous Fried Chicken opened a few blocks away from him in downtown Little Rock. Miles is always sending me (at my request) pictures of the food he eats & I find myself looking at fried chicken so much – I have developed an undeniable craving for it. And – that blogger that spoke of an incredible meal at Popeye’s didn’t help. And that Delta sauce? I liked the sound of it & a few clicks here & there revealed that Popeye’s discontinued it. In fact, there seems to be quite a bit of hand-wringing going on about the now-unavailable Delta Sauce and that piqued my curiosity. Fortunately, the blogger who loved the Delta sauce posted a copycat recipe for it & I could not resist. So – I made it & I include that recipe here. It is like a spicy Thousand Island dressing & it is INCREDIBLE on my – wait for it – Southern Fried Cauliflower!
Doesn’t that look just like a fried chicken plate? I was so Goddamn happy with myself yesterday – you have no idea. If you make any of my zillions of cauliflower recipes – I have to say – it should be THIS one! So easy & so delicious! And if, like me, you don’t eat meat but the reasons for that do not include any distaste for meat products – this might really satisfy any existing fried chicken craving you might be in denial about.
It also includes some smashed baked potatoes & a vegan white gravy.
This is quite a decadent meal & the perfect fix on those days when the hole in your heart is bigger than your ass & you just don’t give a fuck. You wanna eat & you wanna eat something bad. This is as Paula Deen as I am likely to get but even with this dish – the fried chicken is really cauliflower & there is no bacon (or other meat) fat in any of it (excepting egg & milk) & the potatoes were made with a minimum of butter & WATER – because I’d run out of milk. So – seriously – AT LEAST try the southern fried cauliflower & Delta dipping sauce. I am certain you will enjoy!
Spicy Southern Fried Cauliflower and Delta Dipping Sauce with Smashed Baked Potatoes and White Gravy and Buffalo Mac & Cheese (All Vegan)
(This feeds about two (very well) so increase the recipes if you are feeding more. The mac & cheese recipe feeds at least 4.)
INGREDIENTS
For the Southern Fried Cauliflower
(depending on the size of your cauliflower – you may need more or less of the other ingredients – so maybe have extra on hand)
1 head cauliflower
2 eggs worth of egg replacer (optional)
1/4 cup water
1/2 cup Frank’s Hot Sauce
2 cups flour
1 tsp cayenne pepper
1 tsp each of S&P
1 tsp chipotle chili powder (or smoked or regular paprika)
1 tsp garlic powder
Lots of vegetable oil for frying
1 gallon zip lock baggy (not necessary but it makes life easier)
Heat the oven to 400 degrees. Rub olive oil on the potatoes & sprinkle with salt. Bake them – DIRECTLY on the oven rack – for about 45 minutes. Remove from the oven & allow to cool a bit. Peel the potatoes (I left bits of skin & browned spots for some color) & mash them up with the butter & some salt & pepper and as much milk or water (I used water as I was out of milk) as you need to get to a texture you like. I used an old school hand masher & left them chunky & on the drier side. I smashed them a bit more at the end with an immersion blender. You do it however you like.
For the white gravy
Heat the butter in a sauce pan & add the bouillon cube & the shallots. Cook a minute or two until the shallots soften & the bouillon cube is dissolved. Add the flour, sage & salt and pepper & stir constantly for about 2 minutes. It should be quite dry. Add the milk 1/2 cup at a time & allow it to thicken. Continue until all the milk is incorporated and heat until the gravy is at your desired thickness. Add milk if it is too thick.
For the Southern Fried Cauliflower
In a bowl – whisk together the egg replacer, water & hot sauce. I think you can omit the egg replacer with no real effect on the recipe.
In a zip lock bag or in a deep bowl – blend the flour with the rest of the dry ingredients.
Cut the cauliflower into the largest “drummettes” possible so they resemble chicken thighs & a few wings. I sprayed my cauliflower with water so the flour mix would stick.
Put the cauliflower in the flour mix & toss to coat. Dunk into the egg mix until covered & then back into the flour. Coat again with the flour.
I do not have a thermometer to measure oil temp but I think 350 is the correct temperature for frying. I just let it get hot, put one drummette in there & once that started bubbling pretty rapidly – I added a few more pieces
Turn a few times & fry until they are a golden brown all over. Drain on a paper towel. Repeat until all the cauliflower is cooked. Now – just divvy up the goodness & fill up that whole in your heart with some old school home cooking!
To see images of my past posts & get links to the recipes – look on my Pinterest board – HERE.
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All my posts now have a VERY customizable PRINT & PDF option. Create a PDF & save the recipe to your computer or print it out. It offers a “remove images” option & you can delete any part of the post you do not need before printing. The button is below by the Twitter & Facebook links.
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My original post for shawarma (May 30, 2014) only presented the recipe as a traditional pita sandwich. But – today on my Youtube channel (www.VideoVegan.com) – I offered the idea of making tacos. They are a revelation! I recommend them very highly! Click the image below to watch the video & please subscribe to my channel.
OK! There are not a lot of foods I really miss since I gave up meat 25 years ago but gyros & shawarma are two things definitely on the “miss list.”
I used Beyond Meat vegan chicken & I recommend it very highly – though you can use another brand. At any rate – whatever you use – the longer you marinate if for the better – overnight being optimal.
I made the garlic paste (or a version of it) that they serve at Zankou chicken, here in LA. It is a bright, white paste that has a bit of a gritty texture & seems to be just mashed garlic. I was HORRIFIED to discover – it does have a lot of garlic but it has even more OIL! It is basically an aioli. Or a mayonnaise. Damn. So – it is not a guiltless pleasure but you don’t need tons before you run the risk of setting things ablaze just by breathing your garlic shit storm on them – so do not sweat the calories too much.
Mmmm! Tzatziki!
There are a lot of ingredients in the chicken marinade but only the cardamom is remotely exotic & you probably already have most of them in your cabinets – so do not be intimidated. If you do not have or cannot find ground cardamom – never fear! Substitutes: equal parts ground nutmeg and cinnamon OR equal parts ground cloves and cinnamon OR nutmeg OR cinnamon
Garlic Paste (Toum)
This makes quite a bit but it should keep in the fridge for a few weeks.
INGREDIENTS
1/2 small potato (I used a Yukon Gold) – boiled until soft & cooled
1 full cup garlic cloves (peel fresh ones & do not use the pre-peeled cloves as they have been frozen & are not as flavorful)
1 tsp salt
2 tsp lemon juice
1 1/2 cups grapeseed oil (or sunflower oil)
DIRECTIONS
In your food processor, pulse the garlic, potato, lemon juice & salt until they are pureed. You might need to scrape the sides of the bowl down a few times. Then, VERY SLOWLY drizzle the oil in as the pureed is being spun about. Do this in a very slow & steady stream. Lots of recipes suggested it should take ten minutes. I got it done in under five but if you add the oil too fast – it will not emulsify properly. Check it as you go & if it begins to separate – stop adding oil & keep processing it until it comes together again.
That’s it! You MIGHT want to experiment with an increased quantity of potato & a lesser quantity of oil. I think I will the next time.
Tzatziki
Makes about 1.5 cups
INGREDIENTS
6 oz vegan yogurt
1 TBS lemon juice
1 garlic clove – minced
1/4 – 1/3 cucumber – peeled & diced
pinch of salt
1 tsp or more fresh dill – chopped
DIRECTIONS
Mix that shit up! Add water if you think it is too thick – but not a lot.
Done!
Tahini Sauce
INGREDIENTS
1/2 cup tahini
1/4 cup water
Pinch of salt
1/2 tsp garlic powder
DIRECTIONS
Whisk it together. Use thick or water down to drizzle on your shawarma.
Vegan Chicken Shawarma (for Pita or Tacos)
Serves 2 or 3
INGREDIENTS
Flour tortillas (for tacos) or pita bread or wraps or naan
9 oz vegan chicken
4 garlic cloves – minced
1 TBS smoked paprika (or regular)
1 TBS ground cumin
1 TBS ground cardamom (or substitute from the note above)
1 TBS chili powder
1 TBS ground coriander
1 tsp pepper
Olive oil
juice & zest of 1/2 lemon
1/4 cup apple cider vinegar
1/2 cup yogurt (optional) – but adding the yogurt makes a far more mellow marinade so I recommend using it unless you love heavily spiced food
Mix the spices in a large glass container with the vinegar, lemon juice & zest, 2 TBS olive oil & yogurt (if using). This is pretty thick stuff. Feel free to thin it with water if you like. Add the chicken & marinate it for at least an hour or overnight. Try not to use a plastic container as it could get stained or left stinky from the spices.
When you are ready to eat – heat a little olive oil in a pan & heat the chicken. Allow the marinade to come away as you likely won’t want as much in the actual sandwich. When it is warm, assemble the tacos or wraps. Slather some garlic paste on the bread or tortillas & layer the ingredients on top. Add some tzatziki or tahini sauce or hummus & chow the fuck down!
All Photos © Christine Elise McCarthy 2018
