Vegan Snack Down, the double onion ring

The other week, a video about double decker onion rings popped up on my facebook page. It wasn’t vegan, but easy enough to make it vegan, as I was watching the video, I knew exactly what I was going to use. Of course, I re-facebooked it and said- now picture this but use flax egg and your fave vegan cheese. (You can search for the original recipe on tasty’s fb page).

Shane from Vegan with kids and I started chatting about how good they looked, and what we would use etc, gave each other a “hard” time and then #vegansnackdown was born.

We decided to challenge each other,  go out on social media, get votes to see who did it better, so please vote for me- #teambloggins  (I’ll even give you the recipe 🙂 To vote click Here and it will take you to our site. The voting post will be only a few posts down. Easy to find!

I have to admit- Tasty makes it look so damn easy- but they are a pain in the ass- but they are soooooooo good if you have the patience. You need to use white onion. Don’t waste your time with yellow as they will not hold up properly. I was able to get one onion ring, so I made single’s with the rest of the yellow onion slices. The next day I went out and bought white onion, chopped it up- and made my double deckers. White onion’s are more firm, you will break some but the hold up well when it comes to coating them.

Double Decker Onion rings

1/2 bag of  Enjoy Life Foods Plentils*

2 tablespoons of Manitoba Harvest Hemp seeds

1 to 2 WHITE onions

Chao cheese slices, sliced to fit your cut onion rings

Your choice of egg sub
Cut your onions to the thickness you want your rings.

Take your plentils put them in a ziplock bag, grab your rolling pin and squish them to resemble Panko crumbles, add the hemp seed, shake and pour into shallow dish.

Take two pieces of onion, stuff your cheese between the layers, keep going until you get the amount that you want assembled. Put on a parchment lined cookie sheet. Freeze for at least an hour.
Turn on the fryer. In one dish get you egg sub ready, in another shallow dish add your flour. Now the fun begins. Take a double decker dust it in flour, then dip in egg sub, dip in Plentil hemp mixture, dip in egg sub, dip in Plentil hemp mix.

I fry a few at a time. Watch them, they fry pretty quickly. 3-5 mins.

That’s it – make your favourite dip, you will be having a mouthgasm.

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Mozza Sticks

A bag of Daiya

1/2 bag of Enjoy Life Plentils*

2 tablespoons Manitoba Harvest Hemp

Melt the cheese, I add teaspoon of garlic powder and a scant 1/4 teaspoon of thyme before I melted the cheese. I put a bowl inside a slightly smaller pot. Keep stirring until cheese is completely  melted, pour melted cheese into a parchment lined bread pan, place in fridge for a few hours or over night to firm up.

Cut into sticks- use the directions and method for the onion rings for the batter and coating. Keep an eye on them they should be ready within 5 mins.  Enjoy with your fav dip and or sauce. (Recipe inspired by the Vegan Zombie)

Daiya actually makes it easier now than when I first making Vegan Zombie’s recipe – if you buy the blocks- just cut it up to desired thickness. Easy!
My fav dip  is to take 3 heaping tablespoons of Vegenaise, a teaspoon of garlic powder, 1/2 teaspoon of onion powder, 1/4 teaspoon of each dill and basil. Stir until blended, let set in fridge for at least a half hour. It is better the next day though.  (Inspired by Happy herbivore)

* for the double decker onion rings and mozzarella sticks I use Plentils margherita pizza flavour. The single onion rings are covered in Plentil sea salt hemp love.

Let me know what you think- I know you want to make them…… The singles might become a Friday night movie night snack with Daiya pizza. Oh the surperem one is so good!!

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Adding To My Simple Raw Garlic Salad Dressing

Because this salad dressing that I made from http://www.therawtarian.com/simple-raw-garlic-salad-dressing is so simple, yet delish, and keeps in the fridge for up to 4-5 days, I decided that I would ‘layer’ it.  Each day I will be adding a ‘new’ ingredient until it is gone.  That way I can have a simple salad with a ‘new’ dressing on it so it’s as though I’m having a different salad every day.

Salad Dressing Day One…see here:

https://2flirtygirlsandajuicer.com/2016/01/12/simple-raw-garlic-salad-dressing/

Salad Dressing Day Two:

Today I finely chopped/minced approx. 1/3 of a small, white onion.  I put the amount of salad dressing I thought I would use today in a small mason jar and added some chopped/minced onion.  I put the rest of the onions in the jar with the dressing I made the first day and put it back in the fridge.

 

Garlicky drsng onions

 

Soup’s On!

Yummy in the pot:

Yummy in the pot

Veggie broth (from last soup I made), garlic, onions, cabbage, Yu choy, stewed tomatoes, red kidney beans, black beans and rice noodles because I wanted something different from the usual potatoes – it was an excellent choice.  Spices – Curry, smoked paprika, s & p, crushed chilies, and oregano.

Yummy in a bowl and even yummier in my tummy:

Yummy in a bowl

Soup Made For The Week!

A bowl of delicious….a little goes a long way:

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Garlic, onions, potatoes, carrots, cabbage, red kidney beans, stewed tomatoes, spinach, Yu Choy, hot paprika, sage, thyme, oregano, s & p, curry and cayenne pepper.

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This will last all week.  I think I will freeze some.

Soup is Ready!

I made this homemade soup which was perfect for the chilly day.  It hit the spot!

Soup

Onions, garlic, carrots, potatoes, parsnip, cabbage, salt & pepper, curry, thyme, sage, oregano, liquid smoke and veggie broth.  So easy, and yet, so delish!  I was going to puree it, but couldn’t wait so ate a bowl as soon as it was ready to go.  🙂

Pureed Soup

Later on that evening, I pureed some then reheated and put in a mug and snuggled on the couch to enjoy.  The pic does not do it justice.