Wednesday, February 29, 2012

Cruelty Free Chicken Sandwiches

Before we went vegan, my kids and I would frequent a particular restaurant known for its chicken sandwiches. I have to admit, I was mostly fond of their sweet tea, but the kids liked the nuggets. Since they are also in our local mall, we've munched on their waffle fries (and I still could get my sweet tea fix).

Recently my daughter happened upon a recipe for their sandwiches and I thought, what the heck! I'm gonna veganize this!

Cruelty Free Chicken Sandwiches

1 c. milk (I used rice milk this time)
1 package vegan chicken breasts of choice
1-1/4 c. flour
2 T. powdered sugar
2 t. salt
1 t. pepper
1/2 t. chili powder
Oil for frying

Put the chicken in the milk, make sure it is coated and place in refrigerator for at least 30 minutes. In another large bowl combine the dry ingredients and stir. In cast iron frying pan pour in enough oil so that it's at least an inch deep and heat on medium high heat. Remove the chicken from refrigerator and coat the pieces with the flour mixture. Place in the hot oil and cook each side for at least 2-3 minutes or until golden brown. Place the chicken on some paper towels to soak up any oil.

On a whole wheat bun, spread one side with vegan mayonnaise and add a couple slices of pickle. Top with a piece of the chicken and enjoy!

We baked up some waffle fries to continue with the theme, and thanks in no small part to my cousin, dipped our fries in the mayonnaise instead of ketchup. Hey, don't knock it until you've tried it!

While I used vegan chicken for this, I think sliced tofu would work equally well. I have leftover flour mixture I might try it with.

It didn't taste quite like the sandwiches I remembered, but we all agreed they were even better!

Tuesday, February 28, 2012

Garlicky Garbanzos and Friends

When life gets full around my house, we have a tendency to fall back on family favorites like rice and beans, spaghetti, salads, quick and easy foods because we are hungry and have limited time for food preparation. It's why I always love slower days, when I can feel like I am actually cooking! Even if it does turn out to be relatively simple to prepare and involves canned goods, it is time I spend in front of the stove, in the kitchen, doing more than throwing something together.

Garlicky Garbanzos and Friends

Olive oil
2 garlic cloves, minced
2 t. dried basil
1/4 t. red pepper flakes
2 cans diced potatoes, drained
2 cans garbanzos (chickpeas), drained
2 cans diced tomatoes
2 cans spinach, drained

Saute the garlic, basil and red pepper flakes in the olive oil until they become fragrant (which is pretty quick). Stir in the canned veggies, bring to a boil, cover, then simmer about 10-15 minutes.

This was really delicious and required no added seasonings. What leftovers I had were still just as tasty reheated.

Tuesday, February 7, 2012

Late Night Snacking

It never fails. I'm up late, as usual, and I get the munchies. Typically something salty rather than sweet. I came across this recipe and I think it is now my favorite.

Cauliflower Poppers

1 large head cauliflower
1 T. lemon juice
3 cloves garlic, minced
2 t. Dijon mustard
1 T. olive oil
1 t. salt
1 t. dried dill
1/2 t. black pepper
2 T. nutritional yeast

Wash and separate the cauliflower into florets. Whisk together the remaining ingredients and toss with the cauliflower. Bake for 40 minutes at 400 degrees, stirring once about halfway through the cooking time. When they are nicely browned, they are ready to eat.

They were immediately devoured by my family. Next time I think I will double the recipe!
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