FRIED "CHICKEN" STRIPS

FRIED “CHICKEN” STRIPS

 

This recipe was adapted from a Peta recipe.

1 teaspoon salt

1 teaspoon ground basil (optional)

1 teaspoon ground oregano (optional)

1 teaspoon ground pepper

2 cups flour

4 tablespoons nutritional yeast

3 tablespoons Annie’s ® or Full Circle® Goddess salad dressing

½ cup water

2 tablespoons baking powder

1 package Gardein® Teriyaki chicken strips.  Save the Teriyaki sauce for another recipe.

3-1/2 cups vegetable oil

Mix salt, basil, oregano, pepper, flour and yeast together in a bowl.  In a separate bowl, mix salad dressing with water until smooth. Add 1/3 cup of the flour mixture to the salad dressing mixture and blend until smooth.  Add the baking flour to the remaining flour mixture and mix well. Dip chicken strips one at a time into the salad dressing mixture to coat well, then roll in the flour mixture to the desired amount of crust forms.  Fry in hot oil until golden brown.  Makes 4 servings.

Caramel Apples

Vegan Carmel Apples

2 cups Organic Brown Sugar

¾ cup Maple Syrup

2 packages Go Veggie!® Cream Cheese

½ cup Earth Balance® vegan butter

Apples

 

Soften the cream cheese with electric mixer or blend in food processor until smooth.

Cut the vegan butter into slices.

Put all the softened cream cheese, sliced butter, maple syrup, and brown sugar in a pot and heat at medium heat and stir frequently.

Continue stirring for about 30 to 40 minutes until a small amount of the mixture dropped into cold water keeps shape or until a candy thermometer has a temperature of 245°.

Turn off heat and let the caramel cool for a few minutes (caramel will be very hot).

Put apples on skewers (or forks) and then dip the apples into the caramel, covering the apple with caramel. Set aside on wax paper and refrigerate or enjoy right away.

Put leftover caramel into a container and refrigerate to use as a caramel dip or topping later.

THANKSGIVING GREEN BEAN CASSEROLE

GREEN BEAN CASSEROLE

 

A holiday favorite made better—made vegan.

 

2 8 ounce containers vegan cream cheese GoVeggie® or Tofutti®

½ cup soy milk or other milk alternative

½ teaspoon pepper

2 packages 10 ounces each frozen green beans or fresh beans

1 12 ounce package sliced mushrooms

1 tablespoon EarthBalance® buttery squares

1 can French Fried onions (optional)

Preheat oven to 350°

In a food processor, mix cream cheese with milk until smooth.  Add pepper and mix.  Place beans in a casserole pan. Top with cream cheese mixture.  Cook mushrooms in the buttery square.  Drain and place on top of casserole.  If desired top with French Fried onions. Bake for 20 minutes until green beans are tender and casserole is golden brown.

Thanksgiving

THANKSGIVING DRESSING WITH “TURKEY” AND CRANBERRY SAUCE

This will satisfy the turkey and dressing tradition cravers and it is quick to make, allowing the cook more time to spend with the family on the holidays.  Holidays should be about family. This is for a family of 6.  For a large family gathering, double or triple the recipe.

3 cups water

3 vegan bouillon cubes such as Celifibr®

2/3 cup Earth Balance® buttery squares

2 bags 10 ounces each Arrowhead Mills® stuffing mix

2 packages Gardein® turkey cutlets. You will not need the sauce that comes with these, but you can save it for another day.

Sauce recipe below.

Preheat oven to 350°

Heat water, bouillon cubes, and buttery squares to a boil, stirring to melt cubes and buttery squares. Add stuffing mix and mix well. Place in a casserole dish.

Place turkey cutlets on a cookie sheet.  Bake in oven for about 5 minutes until slightly cooked through.

Place turkey cutlets on top of stuffing mix. Spoon sauce overall.  Cover with foil. Bake in oven for 20-25 minutes.

Cranberry Sauce:

10 ounce package frozen cranberries or fresh

8 ounce bottle Annie’s® Goddess dressing

In a food processor, mix cranberries and dressing until smooth and creamy.



I put leftovers on Rudi’s® buns for traditional after Thanksgiving sandwiches.

  

Apple and Sausages Over Barley

APPLE AND SAUSAGES OVER BARLEY

Really quick and easy fall harvest dinner.

4 Cups cooked barley

1 package LifeLite° vegan hot dogs or Tofurky° vegan sausage cut into small chunks

12 medium apples cut into wedges—use organic

2 cups shredded cabbage

2 cups shredded carrots

1 cup organic apple juice

1 cup water

½ cup brown sugar Wholesome® or another organic brand

Heat all ingredients except barley in a large pan until cabbage and carrots are tender.  Serve over barley.

Pot Pies

POT PIES

Comfort food like Mom used to make with a creamy filling and flaky crust.

This recipe will make 10 individual pot pies or 2 big 9” pies.

Crust

4-1/2 cups flour (your choice)

2 teaspoons salt

1-1/3 cups Earth Balance® Buttery Sticks

½ to 1 cup cold water

Blend flour and salt in a food processer.  Cut buttery sticks into thin slices and add slowly to the flour mixture.  Mix until mixture forms coarse crumbs.  Add water a tablespoon at a time until mixture leaves the side of the processor bowl.  Scoop mixture unto wax paper.  Gently knead to make sure it is completely mixed.  Cut in halves.  Roll first half into 10 six inch circles for individual pot pies or two 10” circles for large pies.  Place each circle in a tart pan or pie pan sprayed with Pam® cooking spray.  Roll the remaining dough into 10 five inch circles or 2 nine inch circles. Place each circle on wax paper for now.  These will be used to top the pies.

Preheat oven to 350°

Filling

2/3 cup Earth Balance® vegan Buttery Sticks

2/3 cup flour (your choice)

1/ 2 chopped onion

1 tsp salt

1 tsp pepper

2-1/2 cups water

2 vegan bouillon cubes such as Celifibr®

1-1/3 cups soy milk (or another milk alternative)

2 tablespoons Annie’s® Worcestershire sauce
 2 10 ounce packages frozen mixed vegetables.  I use organic.  If you prefer to use fresh vegetables, be sure to chop them and blanch them before adding to this recipe.

Optional: 2 packages Gardein® teriyaki chicken strips cut into cubes.  You will not need the sauce, so save that for another recipe.  If these are too frozen to cut, microwave on a plate for a minute to soften.

Melt butter. Add flour, onion, salt and Pepper.  Cook stirring constantly until mixture is bubbly.  Stir in water, bouillon, milk and sauce.  Heat to boiling. Reduce heat. Add vegetables and “chicken” cubes.  Cook until heated through.

Fill each tart or pie with filling until almost to top.  Top each pie with the pie top.  Flute around edges.  Poke a fork in the center of each pie. Place each pie on a cookie sheet. Bake in oven for 35 minutes until crust is golden brown.  Let pie cool for about 5 minutes before serving as filling will be very hot.

Chocolate Truffles

Vegan Chocolate Truffles

Makes 20 to 30 Truffles

Truffle Filling:

1 package (8oz) Go Veggie!® Cream Cheese

3 cups Florida Crystals® Cane Sugar (or 1 ½ cups Cane Sugar and 1 ½ cups Stevia)

2 teaspoons Vanilla

Half a package of Enjoy Life® Dark Chocolate Morsels

Chocolate Shell:

Half a bag of Enjoy Life® Semi-Sweet Chocolate Mega Chunks

5 teaspoons Canola Oil

 

Make the filling first, then the next day make chocolate shell to finish the truffles.

Filling:

Put cream cheese in a bowl and beat with an electric mixer on medium speed until smooth.

Add sugar and continue with the electric mixer until the sugar and cream cheese are well blended together.

Pour the chocolate morsels into a microwave safe bowl and put in the microwave for 1 to 2 minutes (or until the chocolate is melted).

Add the vanilla and melted chocolate to the cream cheese and sugar mixture and use the electric mixer to blend all the ingredients together.

Refrigerate the truffle filling for 8 to 12 hours.

Before you make the chocolate shell, take truffle filling out of refrigerator and lay out cupcake sheets for the chocolate shell dipped truffles.

Chocolate Shell:

Put chocolate chunks and canola oil in a microwave safe bowl.

Stir and put in microwave for 1-2 to minutes (or until the chocolate is melted) to make the chocolate shell sauce.

Remove the chocolate shell sauce from the microwave. Take about a teaspoon size ball (or desired size) of the truffle filling and dip into chocolate shell sauce.

Coat the truffle filling ball with the chocolate shell sauce and then place in a cupcake sheet for the shell to harden.

Repeat dipping truffle filling balls into the chocolate shell sauce until all of the truffle filling is gone. Move fast the chocolate shell will harden within half an hour.

Chill for 1 to 2 hours to completely harden the chocolate shells and then enjoy the Truffles.