Chicken-free Fried Chicken Love

I recently tried a gluten-free, vegan, chicken-free “chicken” product and was blown away by how close the texture and flavor were to real chicken. If you’re a regular reader of my blog, you know that I’m a “vegan-friendly” omnivore, especially in my own kitchen, where I rarely if ever cook animal products (I think the last animal product I cooked with was eggs, and that was at least a couple of months ago). Also, being gluten-free has prevented me from fully diving into the world of meat substitutes, since the vast majority of them use wheat gluten to mimic the texture of meat, making them not only off limits for gluten-free eaters, but a veritable gluten bomb. I think this has been a blessing in disguise, though– eating synthetic, processed meat-like products can be a treat, but I don’t think it should be the basis of one’s diet. We still, as a country should be (and I’d like to assert, are) moving towards a healthier, more balanced approach when it comes to the amount of fruits and vegetables we consume. In my opinion, fruits, veggies, and grains should dominate the plate, with meat or meat-like vegan products taking a back seat.

Beyond Meat Chicken-free strips. And they’re gluten-free!

That said, the meat I miss the least is chicken. I remember always feeling hungry after eating chicken, the same way that I can still feel hungry after eating a big bag of salty potato chips– the lack of nutritional value just made me want to eat more. But eating more wouldn’t help, because the nutrition my body was seeking was best found in a plant-based diet. So after a while I added more vegetables and less meat to my plate, and I started feeling fuller quicker.

But we all know that eating chicken is not just about getting lean protein. Chicken is culture. Chicken is nostalgia. Chicken is universal. We have managed to tie so many of our precious thoughts, memories, and cultural identities to a bird that can’t fly. And now that we (as a culture) are hooked to that mighty little bird, I for one am grateful that there are companies out there paving the way to remove the bird itself from our cultural and social connections, so that we can still have the nostalgia, without sacrificing the bird.

Enter Beyond Meat, and now I have “chicken” that didn’t come from a chicken, but is instead made from plants. A chicken of the future, no doubt.

I’m excited to see what this company thinks up next.

Fried “Chicken”
(Gluten-free, Vegan)

For the batter, use my savory lentil fry batter recipe. Dip Beyond Meat chicken-free pieces into batter, then coat with Glutino Bread Crumbs (also vegan)

Fry in hot oil (I like to mix canola and coconut oils) until golden brown. ENJOY.

Learn more about Beyond Meat

Chicken and waffles with sautéed okra. All vegan, all gluten-free.

Fried chicken strips, using my lentil fry batter, Beyond Meat chicken-free strips, and Glutino bread crumbs.

Carrot Jicama Salad w/Curried Raisin Love

I haven’t been home much lately. Been spending a lot of time in my car running around town, so most of my meals have been packed up in tupperware and eaten in the car. When things get really busy, it’s so easy to start eating unhealthy, cheap, and quick food. But that just leads to less energy, so I’ve been putting in extra effort to eat healthy.

I think there is a fine art to packing lunch: you want something that is going to satisfy, but it needs to be simple because you can’t do major prep or assembly when you’re out and about. Here’s one of my favorite lunch salads from last week. I think this came together nicely, especially for something I had to eat quickly in my car!

Carrot Jicama Salad w/Curried Raisin Vinaigrette

1/3 cup Olive oil
1-1/2 tbsp lemon juice
1/2 tbsp garam masala curry powder
Salt, to taste
1/2 cup raisins
Shaved carrots
Chopped or shaved jicama

Prepare the vinaigrette the night before:
Whisk together all ingredients except for the last three (raisins, carrots, jicama). Transfer vinaigrette to a jar or an airtight container, add raisins, and refrigerate overnight. Raisins will become soaked with the vinaigrette. Combine the carrots and jicama in a different container. Add dressing & raisins to the veggies right before you eat.

Tofu Reuben Love

It’s a Tofu Reuben, baby!!

I first had one of these at Locali, a “conscious convenience” store here in LA. Their normal vegan reuben uses deli slices that have gluten in them, so they made me one with seasoned tofu instead, and it was awesome.

And now I find myself with all the ingredients to make my own! What luck!

Tofu Reuben Sandwich
(gluten-free, vegan)

Sliced gluten-free bread
Firm tofu, drained on a paper towel
Sauerkraut, also drained on a paper towel
Vegenaise (or other mayonnaise of your choice)
Mustard
Salt, pepper, and/or your favorite seasoning salt
Olive oil

Toast the bread. Spread some vegenaise on both slices of bread. Slice the tofu thin (about a centimeter) and season with salt, pepper, turmeric, paprika, and/or seasoning salt (I used Adobo). Sear the tofu in a hot pan or skillet over medium heat, with a little oil in the pan. Flip the tofu to sear the other side. When both sides are seared, remove the tofu from the skillet and put it on one slice of bread. Top with mustard, sauerkraut, and the other slice of bread.

Mango Lassi Love (Dairy-free)

This is a tough week for the city of Boston, and for all of us who are watching and hoping that there can be some healing and a feeling of safety in that town again, and soon.

These are the times when it’s most important to take care of ourselves. When things get tough, and when things happen to our fellow man that make us wonder why there is suffering. We need to remember to take things day by day.

This mango lassi, both in its nutritious content and it’s vibrant color, has healing power.

Remember to take some time for yourself this week :)

Mango Lassi
(dairy-free, vegan; serves 1)
3/4 cup light coconut milk
3/4 cup canned, sweetened mango pulp (if using fresh mango, use 1.5 cups chopped)
1/2 tbsp chia seeds
Dash of ground turmeric

Blend coconut milk, mango, and chia seeds until smooth and even in color. Pour into desired glass container(s) and chill for 10 minutes in the freezer. Remove from freezer, add a dash of turmeric, and serve.

Breakfast Quinoa w/Carrot Raisin Compote

I recently acquired a bunch of quinoa from my boyfriend when he went out of town for a week. He had cooked a bunch of it and didn’t want it to go to waste. So I gladly accepted the challenge of eating a ton of quinoa for the next few days. (My life is so hard.) Of course, after day 2 I wanted to do something different from my usual quinoa stir-fry with tofu & veggies.

Since I usually have quinoa in savory meals, I decided to go in a different direction. I was blown away with how delicious it was as a sort of hot breakfast cereal! One morning I decided to make a compote to go with my breakfast bowl of quinoa, and it was a match made in heaven.

Carrot Raisin Compote
1 cup of raisins, soaked in water overnight (or just until they are fully soaked)
1/2 cup diced carrots
3 tbsp brown sugar
Healthy dashes of cinnamon & nutmeg
Pinch of clove

Remove raisins from soaking liquid and put into a skillet or saucepan (Save the raisin liquid!! You can use it to cook your next batch of breakfast quinoa!). Add carrots, 1/2 cup of the raisin liquid, brown sugar, cinnamon, nutmeg, and clove, and cook over medium high heat. When most (not all) of the liquid has evaporated and the mixture becomes sticky and caramelized, remove from heat.

Breakfast Quinoa
(gluten-free, vegan; serves 1 or 2)
1 cup cooked quinoa
1/4 cup coconut milk or almond milk
1/2 tbsp brown sugar (or maple syrup, or sweetener of your choice)
pinch of salt

Combine all ingredients in a small pot or saucepan and stir over medium heat for 10-12 minutes. Serve immediately.

Add compote to quinoa– stir it in or serve it on top. For extra sweetness top with more maple syrup.

Savory Veggie Pancake Love (Gluten-free & Vegan)

I have fun experimenting with savory brunch and pancakes. I love savory more than sweet in a meal, but I also love the balanced format of a brunch plate: pancakes, protein, fruit, hearty vegetable. Here’s another savory brunch I put together last year: Savory Curry Pancakes

I’m back at it again with lentil flour. For these veggie pancakes, you can use any leftover veggies you might have (I used spinach and Brussels sprouts), plus leftover batter from this recipe. Or simply follow the recipe below.

Savory Veggie Pancakes
(gluten-free, vegan)
(makes about 6 pancakes)

1/2 cup lentil flour
1 tsp baking powder
1/4 tsp baking soda
1/2 tsp paprika
1/2 tsp black pepper
1 tsp seasoning salt of your choice (I like Lawry’s, or Goya Adobo)
3/4 cup water
2 tbsp chia gel (as egg substitute)
1/2 cup chopped brussels sprouts
1/2 cup chopped spinach
4 or 5 chopped green olives (if they are large, only use 2)

Mix together ingredients in a medium bowl. Cook pancakes on skillet or pan over medium high heat with a small amount of oil. When both sides are cooked, serve with scrambled tofu, sautéed sauerkraut, fruit, or any of your favorite brunch sides.

Tip: Sautéing sauerkraut brings out it’s bold sweetness. This is for intense flavor lovers only.

Lemon Coconut Pudding w/Candied Lavender Love (Vegan & Dairy-free)

Bright citrus, flowers, sugar… These are my current cravings as we dive into spring.

I foraged lavender from some bushes in my neighborhood for this recipe. Maybe it’s my urban upbringing, but I felt like I was stealing. The lavendar bushes were fully accessible to anyone walking down this busy street. But they hang over the sidewalk from someone’s property. Is that legit foraging? I want to forage, but I don’t want to be accused of stealing!

Also, I figured out how to make an egg-free, dairy-free lemon curd by adapting a classic recipe– AHA! More stealing!!

Easter is about stealing a mythical bunny’s carefully hidden eggs, so… yeah. I think we’re right on target. Here’s a dessert recipe that will do well if you’re hosting a springtime celebration or just having a lovely brunch.

Just keep your hands off your guests’ purses.

Lemon Coconut Pudding w/Candied Lavender
(vegan, dairy-free)
50 min prep
Serves 2.

10-12 lavender blossoms
1 can light coconut milk
1/3 cup lemon juice
Zest of 3/4 of a lemon
6 tbsp brown sugar
2 tbsp powdered egg replacer (I use Ener-G)
2 tbsp silken tofu

Coat 6 lavender blossoms in sugar and place in a pan or baking sheet in the oven at 375 degrees. Check every 4-5 minutes as you prepare the pudding. Remove from oven when the sugar starts to caramelize (20-30 min). Set aside.

Next, infuse the coconut milk with fresh lavender: Heat coconut milk with 3 fresh lavender blossoms (not the ones coated in sugar!) in saucepan over medium heat. Once coconut milk starts to simmer, turn down heat and remove lavender blossoms and any buds that might have separated.

Now make the pudding: Add sugar, lemon juice, and lemon zest and stir to incorporate. Using a sifter, add egg replacer little by little while stirring. You’ll keep adding the egg replacer in this manner. As the pudding thickens and you’ve added the first half of the egg replacer, add the silken tofu and blend until smooth (works best to use an immersion blender). Now finish sifting in the egg replacer while stirring and letting the pudding continue to thicken.

Pour hot pudding into ramekins. Cover loosely, refrigerate, and let set for 1.5-2 hours. Once the pudding is set, remove from the refrigerator. Gently chop the candied lavender blossoms, mostly using the outer parts exposed to sugar. Sprinkle the chopped, candied lavender onto the pudding, and garnish with any left-over fresh or candied whole lavender blossoms.