DDD #39 – 5-Minute Burnt Brown Sugar Chicken Fingers

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All Photos © Christine Elise McCarthy 2017

To see images of my past posts & get links to the recipes – look on my Pinterest board – HERE.

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Click the image below to watch the video recipe.


 

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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.

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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!

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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

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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!

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DDD #35 – Vegan Butter Chicken & Chickpeas

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All Photos © Christine Elise McCarthy 2015

To see images of my past posts & get links to the recipes – look on my Pinterest board – HERE.

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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 a video on my Youtube channelwww.VideoVegan.com for this.  Click the photo below to watch & please subscribe!

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:

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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.

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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

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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.

Serve over rice & garnish at will.

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DDD #31 – Sweet & Spicy Vegan Island Chicken with Pineapple

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All Photos © Christine Elise McCarthy 2017

To see images of my past posts & get links to the recipes – look on my Pinterest board – HERE.

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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 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!

 

DDD #30 – Spicy Vegan Chicken Fried Cauliflower with Smashed Baked Potatoes and White Gravy & Delta Dipping Sauce

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All Photos © Christine Elise McCarthy 2017

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:

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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!

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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.

That plate above includes the recipe for Vegan Buffalo Mac & Pepper Jack Cheese  – served traditionally or as cupcakes!

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It also includes some smashed baked potatoes & a vegan white gravy.

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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!

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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)

For the Delta dipping sauce

1/4 cup vegan mayonnaise

1 tsp lemon juice

1/8 cup vegetable oil

1/8 cup sambal oelek (or other chili sauce)

1/8 cup ketchup

1/4 tsp paprika

1/4 tsp pepper

1/2 tsp onion powder

1/4 tsp mustard

1/2 tsp vegan Worcestershire sauce

2-3 dashes hot pepper sauce (Tabasco or another brand)

1 garlic clove – minced

For the smashed baked potatoes

2 large potatoes

olive oil

2 TBS vegan butter

S&P

For the white gravy

2 TBS vegan butter

1 large shallot – minced

1/4 cup flour

1 1/2 cups non-dairy milk

1 vegetable bouillon cube

1/2 tsp dry sage

1 tsp pepper

1/2 tsp salt

For the Vegan Buffalo Mac & Cheese (or Mac & Cheese Cupcakes)

See HERE

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DIRECTIONS

For the Delta dipping sauce

Whisk the ingredients together & chill.

For the Smashed Baked Potatoes

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.

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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.

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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

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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!

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DDD #28 – Vegan Chicken Shawarma Tacos with Garlic Paste (Toum) & Tzatziki Sauce

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All Photos © Christine Elise McCarthy 2017

To see images of my past posts & get links to the recipes – look on my Pinterest board – HERE.

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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.

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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.

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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

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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)

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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.

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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.

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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

Garnish ideas: sliced red onion, sliced tomato, shredded lettuce, parsley, cucumber slices, radish slices

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DIRECTIONS

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.

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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!

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DDD Ep. #1 – Vegan Firecracker Chicken

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All Photos © Christine Elise McCarthy 2017

To see images of my past posts & get links to the recipes – look on my Pinterest board –HERE.

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OK, people!  This dish is INSANELY easy & outrageously good!  Better than take-out!  Wow your friends!  Make your neighbors jealous.  Oh – and buy my book!

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Reposting this recipe because I have a video from my new Youtube cooking show to accompany it. Please – subscribe to my channel on Youtube. Www.VideoVegan.com.

 

 

FULL DISCLOSURE – this is an update on my original April 26, 2014 post.  That version involves browning the chicken & baking it but THIS version can be done stove top in about 5 minutes.  Ready?

OK- that said – back to this outrageous revelation!  You can use real chicken or shrimp, if you want, but I hope you will try it with this stuff – Beyond Meat.  Go to their site to find out which retailers near you might carry it.

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Also – this could be made using any pre-made buffalo sauce bought from the supermarket.   But I had extra buffalo sauce from my Vegan Buffalo Falafel Sliders with Smashed Avocado so I used that.

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Homemade Buffalo Sauce

(This makes more than the 1/3 cup required for the Firecracker Chicken)

INGREDIENTS

2 tablespoons olive oil

2 tablespoons flour

1 cup cayenne based hot sauce

¼ cup water

1 tablespoon vinegar

DIRECTIONS

In a small saucepan, heat the oil over a medium-low heat. Add the flour and stir constantly until the flour starts to look golden and smell sorta toasted. It can bubble but do not boil it.  This should take about 4 minutes.  Add half the hot sauce and stir until it is all mixed. The flour should thicken it a bit. Add the rest of the hot sauce, water, and vinegar and stir until it is all mixed up. Set aside.

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Can I repeat how easy & insanely yummy this is!  And do not expect it to taste like buffalo sauce.  It doesn’t.  At all.  Which is bizarre.  So – if buffalo sauce ain’t your thing – still try this.  And know – the more sugar you add – the less you taste any buffalo sauce element.

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FIVE MINUTE Spicy & Easy Vegan (or Not!) Firecracker Chicken

Feeds one well

INGREDIENTS

9 oz vegan chicken – cut into cubes

1/3 cup Buffalo sauce (store bought or homemade – recipe above) – I used Frank’s

1/2 cup light brown sugar

1 TBS apple cider vinegar

1/4 tsp salt

1 TBS water

1/4 tsp crushed red pepper (or to taste)

Scallions – chopped for garnish

Cooked rice

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DIRECTIONS

Cut the chicken into cubes.

For the Firecracker sauce, heat the Buffalo sauce, brown sugar, apple cider vinegar, salt, crushed red pepper & water until the sugar dissolves.  Add cut up chicken & simmer until it is warmed through & the sauce is thick.

Serve that shit over your rice with some scallions.  Resist the urge to pour it all over your naked body & roll around in ecstasy.   That shit is hot and WILL burn you – and it really is too delicious to waste on your sordid sex life.

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DDD Ep. #20 – Vegan Chicken Satay with Peanut Coconut Sauce

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All Photos © Christine Elise McCarthy 2017

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 just 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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Reposting this recipe because I have a video to accompany it.  Please – subscribe to my channel on Youtube.  Www.VideoVegan.com.

This is another super-duper easy one.  The recipe for the Spicy Thai Red Curry & Coconut Cauliflower Rice (seen just above) is HERE.

I used a 12oz package of Beyond Meat chicken strips – because they are the best on the market.  If you cannot find them – use the brand available to you – preferably not breaded.

This recipe is really just for a marinade (not totally necessary) & for the peanut & coconut sauce.  You can whisk each together in bowls & heat the chicken in any pan on the stove.  So easy & REALLY delicious!

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Vegan Chicken Satay with Peanut & Coconut Sauce

Depends on the amount of “chicken” you use & appetites – but 1 or 2

INGREDIENTS

for the chicken satay

Beyond Meat chicken strips (or other vegan chicken) – in the quantity you require

Cooking oil or cooking spray

for the marinade (an optional step – you can skip the marinade if you want to but it does ratchet up the flavors)

2 garlic cloves – minced

2 shallots – minced

1-2 serrano or jalapeno peppers – minced (seed them for less heat)

2 TBS Bragg’s liquid amino acids (or soy sauce or tamari)

1 TBS agave nectar (or sugar)

juice of one lime

for the peanut-coconut sauce

1 cup lite coconut milk

1/4 cup peanut butter (more – if you want a thicker sauce)

1/4 cup cilantro – chopped

1-3 serrano or jalapeno peppers – diced (seed them for less heat)

2 shallots – minced

2 tsp agave nectar (or sugar)

2 TBS Bragg’s liquid amino acids (or soy sauce or tamari)

juice of one lime

GARNISH – lime wedges & cilantro

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DIRECTIONS

for the marinade

Whisk ingredients together & put the chicken in it.  Marinate in the fridge for 30 minutes – or overnight.  I did this in a Ziplock bag.

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for the peanut-coconut sauce

Whisk everything together.  Adjust the peanut butter to coconut ratio to suit your tastes.  I put mine in an old pickle jar so I could give it a good shake before using it.

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for the chicken satay

Heat some oil or cooking spray & dump the chicken & marinade into a pan.  Heat through.

Plate the chicken & drizzle with a light bit of the peanut-coconut sauce (reserve some because there is a lot of sauce).

Serve with rice & garnish with extra sauce, cilantro & lime wedges.

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