Vegan Chick-fil-A Sandwiches
Vegan; Serves 4
This is for the people out there that are trying to have a smaller carbon footprint, needing something that is kid friendly (that are transitioning to a kinder lifestyle) or are boycotting for support of gay rights! I've found this posted on several sites including The Kind Life and PETA....
4 vegan chicken cutlets (try Gardein Chick'n Scallopini)
3/4 cup plain, unsweetened soy or hemp milk
1/4 cup pickle juice
1 1/4 cups flour
1 tsp. salt
1 tsp. pepper
1 tsp. onion powder
1/2 tsp. paprika
1/4 tsp. dry mustard
2 Tbsp. powdered sugar
3 cups peanut, canola, or vegetable oil, for frying
Olive oil cooking spray
4 buns
16 dill pickle chips
1. Defrost or thaw the chicken cutlets if frozen.
2. Combine the soy milk and the pickle juice in a bowl and mix well. Set aside.
3. Combine the flour, salt, pepper, onion powder, paprika, dry mustard, and powdered sugar in a medium-sized mixing bowl. Set aside.
4. Warm the peanut oil in a small frying pan over medium heat. Dip a "chicken" cutlet into the wet mixture, coating evenly on all sides. Toss into the flour mixture and coat generously. Repeat with the remaining cutlets and set aside.
5. Place one cutlet in the frying pan using a pair of tongs. Flip occasionally to ensure even cooking. Allow to cook for about 5 to 8 minutes, or until the outside is crisp and golden brown. Allow to drain on a paper towel. Repeat with the remaining cutlets.
6. Lightly spray the buns with the cooking spray and place in a frying pan over low heat until slightly toasted.
7. Place 4 pickle chips on the bottom half of each bun, then top with the fried "chicken." Serve immediately.
RecipesUS
Thursday, August 23, 2012
Strawberry Mousse Cupcakes
Strawberry Mousse Cupcakes
Vegan; Makes 16
Speaking of birthdays, I made these a few years ago for mine. So, these were my "Stuck in the Middle with You" cupcakes to with my Quentin Tarantino themed party. These turned out really good, my non-veg friends were very impressed! I warn you, there are a lot of steps-so worth it!
For the Cupcakes:
1 Tbsp. apple cider vinegar
1 1/2 cups vanilla soy milk
2 cups plus 2 Tbsp. all-purpose flour
1 cup plus 2 Tbsp. organic sugar
2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1/2 cup canola oil
2 tsp. vanilla extract
1. Preheat the oven to 350ºF. Line a cupcake pan with cupcake liners.
2. Mix the vinegar and soy milk together and set aside.
3. Sift together the flour, sugar, baking powder, baking soda, and salt in a large bowl and set aside.
4. In another bowl, stir together the soy milk mixture, the canola oil, and the vanilla extract and add to the dry ingredients, mixing well.
5. Fill each cupcake liner about two-thirds full. Bake for 20 to 25 minutes, or until a toothpick inserted in the middle of a cupcake comes out clean.
6. Let cool in the cupcake pan for 5 minutes, then remove and place on a wire rack. Let cool completely before frosting.
For the Strawberry Filling: (This part can be cut in half, I had WAY too much left over)
2 cups fresh strawberries, sliced
1/2 cup organic apple juice
1/4 cup organic unbleached granulated sugar
4 tsp. cornstarch
1/2 cup water
1. Place the strawberries and apple juice in a saucepan. Bring to a boil and simmer for about 10 minutes, until the strawberries soften.
2. While stirring, slowly add the sugar. Dissolve the cornstarch in the water and add to the saucepan. Heat until thickened, being careful not to boil.
3. Remove from the heat. While still warm, blend briefly with a hand blender, creating the consistency of a very thick purée. If you do not have a hand blender, use a traditional blender instead.
4. Refrigerate for 30 minutes to 1 hour, until jelly-like.
For the Strawberry Mousse:
1 cup vegan margarine
1/4 cup nonfat soy milk
1 tsp. vanilla extract
4-5 Tbsp. prepared strawberry filling
5-6 cups organic powdered sugar
1 drop red food coloring (optional)
1. Beat the margarine until creamy. Add the soy milk, vanilla, and strawberry filling and mix well. Add the powdered sugar a little at a time, beating well after each addition. Stir in the food coloring, if desired. Beat for 5 to 10 minutes.
To Assemble:
1. Cut a cone-shaped piece out of the top of each cupcake. Fill with 1 to 2 teaspoons of the strawberry filling. Replace the cupcake top and frost with the strawberry mousse.
Found: PETA
Vegan; Makes 16
Speaking of birthdays, I made these a few years ago for mine. So, these were my "Stuck in the Middle with You" cupcakes to with my Quentin Tarantino themed party. These turned out really good, my non-veg friends were very impressed! I warn you, there are a lot of steps-so worth it!
For the Cupcakes:
1 Tbsp. apple cider vinegar
1 1/2 cups vanilla soy milk
2 cups plus 2 Tbsp. all-purpose flour
1 cup plus 2 Tbsp. organic sugar
2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1/2 cup canola oil
2 tsp. vanilla extract
1. Preheat the oven to 350ºF. Line a cupcake pan with cupcake liners.
2. Mix the vinegar and soy milk together and set aside.
3. Sift together the flour, sugar, baking powder, baking soda, and salt in a large bowl and set aside.
4. In another bowl, stir together the soy milk mixture, the canola oil, and the vanilla extract and add to the dry ingredients, mixing well.
5. Fill each cupcake liner about two-thirds full. Bake for 20 to 25 minutes, or until a toothpick inserted in the middle of a cupcake comes out clean.
6. Let cool in the cupcake pan for 5 minutes, then remove and place on a wire rack. Let cool completely before frosting.
For the Strawberry Filling: (This part can be cut in half, I had WAY too much left over)
2 cups fresh strawberries, sliced
1/2 cup organic apple juice
1/4 cup organic unbleached granulated sugar
4 tsp. cornstarch
1/2 cup water
1. Place the strawberries and apple juice in a saucepan. Bring to a boil and simmer for about 10 minutes, until the strawberries soften.
2. While stirring, slowly add the sugar. Dissolve the cornstarch in the water and add to the saucepan. Heat until thickened, being careful not to boil.
3. Remove from the heat. While still warm, blend briefly with a hand blender, creating the consistency of a very thick purée. If you do not have a hand blender, use a traditional blender instead.
4. Refrigerate for 30 minutes to 1 hour, until jelly-like.
For the Strawberry Mousse:
1 cup vegan margarine
1/4 cup nonfat soy milk
1 tsp. vanilla extract
4-5 Tbsp. prepared strawberry filling
5-6 cups organic powdered sugar
1 drop red food coloring (optional)
1. Beat the margarine until creamy. Add the soy milk, vanilla, and strawberry filling and mix well. Add the powdered sugar a little at a time, beating well after each addition. Stir in the food coloring, if desired. Beat for 5 to 10 minutes.
To Assemble:
1. Cut a cone-shaped piece out of the top of each cupcake. Fill with 1 to 2 teaspoons of the strawberry filling. Replace the cupcake top and frost with the strawberry mousse.
Found: PETA
I'm So Blue Mashed Potatoes
I'm So Blue Mashed Potatoes
Vegan; Serves 4
While shopping at the farmers market on Saturday, I was able to find more of my favorite blue potatoes. Since it's Grants birthday, and needing a kid friendly side to go with the portabella mushroom steaks, I made these. Several years ago, I made these for a holiday dinner-the color is a beautiful blueish purple.... Loosely use the measurements below, every taste is different.
1 pound blue potatoes, scrubbed and semi skinned-cut into large-medium chunks
(I like to leave some of the skin on, so they don't fall apart-more rustic)
1-1 1/2 cups vegetable broth
1-1 1/2 cups hemp milk
1 Tablespoon Earth Balance
1-2 teaspoons garlic powder
1-2 teaspoons rosemary
sea salt and black pepper to taste (I used 2 pinches of sea salt)
1. Bring a large pot of water to boil. Add potatoes and cook until tender, about 15-20 minutes. Drain.
2. In a large bowl, combine vegetable broth, hemp milk (a little at a time, about 1/2 a cup) with the potatoes. (I used my hand mixer, since my potato masher is in storage.) Using a hand mixer, on the lowest speed mix until liquid is gone. Add earth balance, rosemary and garlic. (Here is where you taste it to see if you need to add more, to get the flavor and texture you want.)
Serve warm and enjoy!
Vegan; Serves 4
While shopping at the farmers market on Saturday, I was able to find more of my favorite blue potatoes. Since it's Grants birthday, and needing a kid friendly side to go with the portabella mushroom steaks, I made these. Several years ago, I made these for a holiday dinner-the color is a beautiful blueish purple.... Loosely use the measurements below, every taste is different.
1 pound blue potatoes, scrubbed and semi skinned-cut into large-medium chunks
(I like to leave some of the skin on, so they don't fall apart-more rustic)
1-1 1/2 cups vegetable broth
1-1 1/2 cups hemp milk
1 Tablespoon Earth Balance
1-2 teaspoons garlic powder
1-2 teaspoons rosemary
sea salt and black pepper to taste (I used 2 pinches of sea salt)
1. Bring a large pot of water to boil. Add potatoes and cook until tender, about 15-20 minutes. Drain.
2. In a large bowl, combine vegetable broth, hemp milk (a little at a time, about 1/2 a cup) with the potatoes. (I used my hand mixer, since my potato masher is in storage.) Using a hand mixer, on the lowest speed mix until liquid is gone. Add earth balance, rosemary and garlic. (Here is where you taste it to see if you need to add more, to get the flavor and texture you want.)
Serve warm and enjoy!
Braised Zucchini Wheels with Sesame-Mint Pesto
Braised Zucchini Wheels with Sesame-Mint Pesto
Vegan; Serves 4; 30 minutes or fewer
I made these for a potluck, when I lived in San Antonio. Everyone was impressed at the presentation of these little yummy wheels. I ended up making more (almost tripling the recipe), so my time was longer then 30 minutes...
Braising—simmering ingredients in a small amount of water in a shallow pan—keeps zucchini's texture firm but tender, rather than turning the vegetable into mush. This technique also works well with a prepared pesto if you're short on time.
1/3 cup breadcrumbs (I did half plain and half Italian seasoned)
1/3 cup whole almonds
2 garlic cloves, peeled
2 Tbs. fresh mint leaves
2 tsp. lemon juice
1 tsp. grated lemon zest
1 1/2 Tbs. olive oil
1 Tbs. sesame seeds
4 medium zucchini (2 lb.), cut into 5 wheels each
1. Pulse breadcrumbs, almonds, garlic, mint, lemon juice, and lemon zest in blender or food processor until coarsely chopped. Add oil and sesame seeds, and pulse several times to make chunky pesto.
2. Score an X in each zucchini wheel to within 1/2 inch of bottom, making sure not to cut through. Gently pry each wheel open, and stuff with 1 heaping tsp. pesto. Place zucchini wheels snugly in single layer, stuffing-side up, in medium saucepan. Add 1 cup water, cover pan, and bring to simmer over medium heat. Cook 20 minutes, or until zucchini are tender. Serve hot, with cooking liquid drizzled over top.
Found: Vegetarian Times July 2009
Vegan; Serves 4; 30 minutes or fewer
I made these for a potluck, when I lived in San Antonio. Everyone was impressed at the presentation of these little yummy wheels. I ended up making more (almost tripling the recipe), so my time was longer then 30 minutes...
Braising—simmering ingredients in a small amount of water in a shallow pan—keeps zucchini's texture firm but tender, rather than turning the vegetable into mush. This technique also works well with a prepared pesto if you're short on time.
1/3 cup breadcrumbs (I did half plain and half Italian seasoned)
1/3 cup whole almonds
2 garlic cloves, peeled
2 Tbs. fresh mint leaves
2 tsp. lemon juice
1 tsp. grated lemon zest
1 1/2 Tbs. olive oil
1 Tbs. sesame seeds
4 medium zucchini (2 lb.), cut into 5 wheels each
1. Pulse breadcrumbs, almonds, garlic, mint, lemon juice, and lemon zest in blender or food processor until coarsely chopped. Add oil and sesame seeds, and pulse several times to make chunky pesto.
2. Score an X in each zucchini wheel to within 1/2 inch of bottom, making sure not to cut through. Gently pry each wheel open, and stuff with 1 heaping tsp. pesto. Place zucchini wheels snugly in single layer, stuffing-side up, in medium saucepan. Add 1 cup water, cover pan, and bring to simmer over medium heat. Cook 20 minutes, or until zucchini are tender. Serve hot, with cooking liquid drizzled over top.
Found: Vegetarian Times July 2009
Frozen Strawberry Lemon Cheesecake
Frozen Strawberry Lemon Cheesecake
Vegan; Raw; Gluten Free; Serves 8
I made this for Grants birthday. Super easy to make, your food processor will be used a lot. Grant liked it, however depending on where you live-the cake to be more like a ice cream cake may stay more frozen then thawed.... I took it out an hour before, but it was still more frozen-still very yummy! Bruce loved it, too! I garnished it with strawberries covered in vanilla coconut yogurt and then frozen.
Ingredients
Crust:
1 cup(s) almonds
1 cup(s) Medjool dates
1/4 tsp. sea salt
Filling:
3 cup(s) raw unsalted cashews, soaked overnight and drained
1 cup(s) strawberries
2/3 cup(s) coconut oil
2/3 cup(s) agave
1/4 cup lemon juice
1 tbsp. vanilla extract
Topping:
1 cup(s) strawberries
1 tbsp. agave
1/4 cup(s) orange juice
Steps
1. To make the crust, pulse almonds, dates, and sea salt in a food processor until well combined and crumbly. Press the crust into the bottom of an 8-inch spring form pan.
2. For the filling, combine cashews, strawberries, coconut oil, agave, lemon juice, and vanilla extract in a food processor or high-speed blender until smooth and well combined. Pour the mixture on top of the crust and spread evenly.
3. To make the topping, add strawberries, agave, and orange juice to blender. Blend until smooth and pour on top of the 'cheese' layer. Freeze overnight.
4. Take the cake out to thaw for about 40-50 minutes before serving. You'll want to cut it when it's still semi-frozen.
Found from a reader of The Kind Life
Sunday, August 19, 2012
Zucchini Vegan Parmesan Crisps
Zucchini Vegan Parmesan Crisps
Vegan; Serves 4
When I made these last week, I tossed them in a sun dried tomato pasta. To compliment both, I added artichoke hearts and sun dried tomatoes and as the sauce I made an olive oil, garlic and earth balance lemon sauce. Bruce loved it with the rosemary sourdough bread toasted with earth balance with some garlic powder.....
1 lb. zucchini or squash (about 2 medium-sized)
1/4 cup vegan shredded Parmesan
1/4 cup Panko breadcrumbs (heaping)
1 tablespoon olive oil
1/4 teaspoon kosher salt
freshly ground pepper, to taste
1. Preheat oven to 400 degrees. Line two baking sheets with foil and spray lightly with vegetable spray.
2. Slice zucchini or squash into 1/4 inch-thick rounds. Toss rounds with oil, coating well.
3. In a wide bowl or plate, combine breadcrumbs, vegan Parmesan, salt and pepper.
4. Place rounds in Parmesan-breadcrumb mixture, coating both sides of each round, pressing to adhere. The mixture will not completely cover each round, but provides a light coating on each side.
5. Place rounds in a single layer on baking sheets. Sprinkle any remaining breadcrumb mixture over the rounds.
Bake for about 22 to 27 minutes, until golden brown. (There is no need to flip them during baking -- they crisp up on both sides as is.)
Adapted from Ellie Krieger's recipe in The Food You Crave: Luscious Recipes for a Healthy Life
Vegan; Serves 4
When I made these last week, I tossed them in a sun dried tomato pasta. To compliment both, I added artichoke hearts and sun dried tomatoes and as the sauce I made an olive oil, garlic and earth balance lemon sauce. Bruce loved it with the rosemary sourdough bread toasted with earth balance with some garlic powder.....
1 lb. zucchini or squash (about 2 medium-sized)
1/4 cup vegan shredded Parmesan
1/4 cup Panko breadcrumbs (heaping)
1 tablespoon olive oil
1/4 teaspoon kosher salt
freshly ground pepper, to taste
1. Preheat oven to 400 degrees. Line two baking sheets with foil and spray lightly with vegetable spray.
2. Slice zucchini or squash into 1/4 inch-thick rounds. Toss rounds with oil, coating well.
3. In a wide bowl or plate, combine breadcrumbs, vegan Parmesan, salt and pepper.
4. Place rounds in Parmesan-breadcrumb mixture, coating both sides of each round, pressing to adhere. The mixture will not completely cover each round, but provides a light coating on each side.
5. Place rounds in a single layer on baking sheets. Sprinkle any remaining breadcrumb mixture over the rounds.
Bake for about 22 to 27 minutes, until golden brown. (There is no need to flip them during baking -- they crisp up on both sides as is.)
Adapted from Ellie Krieger's recipe in The Food You Crave: Luscious Recipes for a Healthy Life
Cajun Chickpea Patties
Cajun Chickpea Patties
Serves 4
I made these for Bruce and the boys when they got back from Florida. Bruce missing my cooking, loved these and what was even better-the boys liked them too! In this household, we tend to like things spicy so you may have to adjust the heat. I served these on toasted buns with the chipotle mayo and for a side made a cucumber and tomato salad. (That was not a big hit with the boys.)
INGREDIENTS
1 tbsp oil
1/4 cup diced onion
3/4 poblano pepper, diced and seeded
2 15 oz can chickpeas, rinsed and drained
1 tsp thyme
1 tsp paprika
pinch of cayenne pepper
1 tsp adobo sauce
2 tbsp chopped fresh parsley
2 tbsp flour
1 tbsp cornstarch
salt and pepper to taste
oil for frying
1. Heat oil in a frying pan over medium heat. Saute onion, and poblano pepper for 5-7 mins, until softened. Remove from heat.
2. Place chickpeas in a food processor along with the onion mixture. Pulse until chickpeas are no longer whole, but dont process them too much. Place chickpeas in a bowl and add spices, hot sauce, and parsley. Mix well. Add flour and cornstarch and mix well.
3. Heat oil in a frying pan over med/med-hi heat (around 350 degrees). Shape chickpea mixture into 4 patties and fry in batches, about 2-3 mins per side, or until crispy and browned. Flip a few times if they are browning too quickly. If you have trouble forming the patties, add some more cornstarch to hold it all together.
Adapted from Vegan Dad Blog
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