Tuesday, April 27, 2010
I am proudly participating this Sunday, May 2, from 11am-2pm at LOCALI in Los Angeles.
Come out and support two awesome charities, PAWS/LA and KITTEN RESCUE.
What could be easier? Get some awesome vegan baked goods, AND help support the animals at the same time!
Saturday, April 17, 2010
Inspired by the ultra artery clogging new sandwich from the ultra disgusting KFC, the Double Down. Made with my own blend of seven herbs and spices, I served these up to the folks over at the Jason Ellis show and even the producer, Stretch, who is a really big meat eating man's man, said it tasted like real chicken...so, there. Thanks to Gardein, the realistic chicken part was easy.
I like to make 4 little slider size sammies, but you can make 2 large ones with this recipe too, just don't cut the breasts in half.
4 Gardein chicken breasts (or chicken style seitan cutlets)
4 slices of vegan bacon, storebought or homemade, prepared
1/4 cup vegan cheese spread (Such as Wayfare Foods Hickory Smoked Cheddar Style Spread) or 4 slices of vegan cheese
Vegetable oil for frying
For the flour mixture:
1 cup (125 g) all purpose flour
1 teaspoon dried parsley
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teasoon dried mustard
1/4 teaspoon smoked paprika
1/4 teaspoon salt
1/4 teaspoon black pepper
1 cup (235 ml) soymilk
2 tablespoons (30 ml) lemon juice
For the Sauce:
1/4 cup (56 g) vegan mayonnaise, store-bought or homemade
1 tablespoon (17 g) ketchup
1 tablespoon (17 g) SriRacha
1/2 teaspoon dried chives or parsley
Defrost breasts. Cut each breast in half so you have 8 pieces.
Preheat the oil in your deep fryer, or fill a frying pan with about an inch of oil, and heat it on high heat.
Mix together flour mixture in a shallow dish. Mix together soymilk and lemon juice in a separate small bowl. It will curdle and become like buttermilk.
Dip one piece of breast in the flour mixture to lightly coat, then dip in buttermilk mixture then back into the flour mixture for a thicker coat.
Place in oil and fry for about 2 to 3 minutes or until golden and crispy. (If you are using the frying pan method, you will need to flip after about 2 minutes and repeat on the other side.)
Transfer to a plate lined with paper towels to absorb excess oil.
Repeat with remaining 7 pieces.
Whisk together sauce ingredients in a small bowl.
Spread a layer of sauce on one piece fried breast, then place 1 piece of bacon, broken in half, then a schmear of smoky pub cheese, and the top with another piece of breast spread with sauce.
Yield: 4 slider sized, or 2 full sized sandwiches
Thursday, April 1, 2010
Cruelty free Easter eggs! These are fun if you have little ones or even for yourself. They are slightly reminiscent of those Cadbury ones, but the filling is not nearly as runny.
These also make a mean peppermint patty, so you don't have to wait until Easter to enjoy them! As a matter of fact, you can sub any flavor into the center and make a variety of chocolates.
1/2 cup light corn syrup
1 tablespoon pure vanilla extract
3 cups powdered sugar
A few drops yellow food coloring, optional
Extra powdered sugar for dusting
12 ounces nondairy semisweet chocolate chips
In a bowl, mix together corn syrup and vanilla. Begin adding in sugar one cup at a time. Work in the sugar until you get a dough that is the consistency of play-dough.
Divide into thirds. Add yellow food coloring to 1/3 of the dough. Divide that 1/3 into 12 even pieces and roll into small balls. Dust with extra powdered sugar as you work to prevent them from getting too sticky. Place on a sheet of parchment or wax paper and set aside.
Divide the remaining 2/3 into 12 equal pieces and form into small patties. Once again dusting with powdered sugar as you work.
Add one "yolk" into the center of each patty and wrap the patty around it. Form into an egg shape, Dusting as you work. Place on parchment or waxed paper and place in the freezer to stiffen up before you dip them in the chocolate, about an hour or so.
While your "eggs" are freezing, you can melt your chocolate, either on a double boiler or in the microwave.
Dip each egg in chocolate and return to wax paper to cool and harden. You can place them back in the freezer to speed up the process if you'd like.
Yield: A dozen "eggs"
Peppermint Patties: Instead of dividing into thirds, add 2 tablespoons (30 ml) of peppermint extract to the corn syrup and vanilla before adding the sugar. Add a little green food color (optional). Divide into 24 equal pieces and form into patties. Follow the recipe from there.
Lemon or Orange Candies: Get creative with the flavors! Add 2 tablespoons (30 ml) of lemon or orange (or almond or anise or cinnamon...) extract instead of the peppermint. Add a touch of yellow or orange food color, or whatever color matches the flavor you use to make a variety.
All recipes written by me, Joni Marie Newman, unless otherwise noted. Please feel free to refer to or link back to any of my recipes, but please ask for permission, or remember to give credit when reprinting recipes in their entirety. I do provide links to affiliate programs (such as Amazon) in which I receive a small commission for items purchased. I do not provide paid reviews. All reviews done on products or books are of my own unsolicited opinion. On occasion I may receive a book or product to review. I will note when this is the case, but rest assured, it will not affect the authenticity of my review. Thanks!--Joni