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Tag Archives: salad not salad

Popcorn Chicken and Potato Wedges

Ahhh good ol’ vegan snack down! I don’t know about you but I love taking recipes and making them vegan.

Let’s talk about the potato wedges. I really don’t have a recipe for them but this is what I did.

Peeled and sliced 2 potatoes into wedges. Placed in cold water, until the popcorn chick*n was cooked.

Place potato wedges and water into the salad spinner (yes you did read right), drain the water. Get off as much water as possible. Place into dry bowl, add some oil, salt, pepper, garlic powder, a pinch of parsley, a pinch of basil, some red pepper flakes….. look around, see what else you want to add… you spy the smoked paprika, so sprinkle some of that on and mix together.

Now, you could place into a pre-heated oven at 450 for 35-40 mins flipping once. Or you could, like me, use the air fryer and cook on 180 for 26 mins shaking once.

For the popcorn chick*n:

1/2 block of tofu, pressed

2 teaspoons of garlic powder

1 teaspoon of onion powder

1 tablespoon of hemp seed

2 tablespoons of chick*n seasoning, I use Butler Food brand

1/2 bag of Plentils by Enjoy Life- the sea salt flavour

1/3 cup of Chipotle Chinook mild sauce or sauce of your choice.

  1. Take the tofu and cut into pieces – I ended up with 24 pieces.
  2. Place plentils into a ziplock bag and crush the chips into small pieces then add everything but tofu and sauce to bag. Shake it, shake it good. Put on some good music and dance around while your crushing and shaking them, and sip on some wine as well.
  3. Place 1/2 of the tofu into the bowl with the sauce in it, make sure to cover all the pieces. Place sauced tofu into the crush plentils.
  4. Repeat with the rest of the tofu.
  5. Shake the tofu pieces in the ziplock bag to cover every inch of the cubes.
  6. Place the tofu onto some parchment paper in the airfryer.
  7. Cook for 20 mins on 180, shaking once.

Enjoy with you favourite ranch dip. May I suggest some daiya ranch?

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Let me know what you think. If you like this recipe, please share it. Oh and remember this one for game night. Perfect snack for all.

The recipe that inspired me can be found here.

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Chili Garlic Soy Curls

This recipe was inspired by Glue & Glitter’s Sweet-and-spicy Agave Sriracha Tofu Bites.

A couple handfuls of soy curls

2 teaspoons of sesame oil

1 teaspoon of EACH- garlic powder, onion powder

1 tablespoons of tamari

1 1/2 tablespoons of chili garlic sauce

1. Hydrate your soy curls in hot water for 10 mins.

2. Squeeze out as much water as possible.

3. Mix everything together EXCEPT the curls.

4. Toss in the soy curls, and make sure you coat all the pieces.

5. Put in airtight container overnight.

6. Haha who am I fooling, I can’t wait that long.

7. Turn your oven on the low heat, and cook the soy curls for a few hours, stirring them every once in a while.

8. Enjoy with some ranch dip. Check out my recipe for garlic ranch dip.

Garlic Ranch Dip

4-5 tablespoons of vegenaise, 1 teaspoon garlic powder, 1/2 teaspoon onion powder,  scant 1 teaspoon of each parsley and dill. Mix together and chill for at least 1/2 hr, it’s ideal to chill it for as long as you can hold out the next day is really good. (if it’s too strong for you, add more mayo. I’m a huge garlic and onion fan, and can’t believe not everyone is on board with that).

 

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Let me know what you think 🙂

Agave Sriracha Tofu

I came across Becky’s Agave Sriracha Tofu Bites with Ranch Dipping Sauce on facebook a few weeks ago and knew I needed to make them. The timing couldn’t have been more perfect as I needed to use up some tofu before it went bad and for the first time ever, I didn’t feel like making my scramble. Look at this. I made home fries to go with it. I used Follow Your Heart Ranch for dipping. My thoughts on the dip later. Right now I want to focus on this *must make* recipe. Becky’s method uses the oven, but I’m all into seeing what I can make in the Sheldon (my air fryer). I cooked mine for 20 mins on 180, shaking once. Next time, I will check after 15 mins- but these turned out really good. AND the sauce? BOOM!!

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I would’ve thrown out the marinade if it wasn’t for Becky mentioning- save it, it’ll be fine in the fridge. I hydrated some soy curls, as that’s another one of my obsessions. I left the curls soaking up that sweet, spicy delicious sauce in the fridge over nite. The next day I added some red chili flakes, and for the first time in weeks I used my oven. I used a low setting and cooked it for a few hours. Flipping the curls every once in awhile. They were good!

soy-curls

Because my phone went crazy on me and was disabled I lost some (a lot of) pictures so I don’t have a photo of this cooked. Looking at this saucy mixture is making me hungry!! I need to make some more STAT!!!

Be sure to check out Becky’s recipe over on Glue & Glitter. I promise you it will not disappoint you at all. In fact, being inspired by this recipe- I played around with this recipe with garlic chili sauce. That was pretty epic as well! I’ll be posting the recipe for that shortly.

Thanks for reading 🙂

Epic Garlic Pizza Balls

I love pizza, a nice crisp crust with sauce, veggies and fruit. Pair that with garlic dip total bliss. While playing around on Facebook, I came across a video featuring mozza garlic bombs – I can’t remember the exact name right now, I’ll post the link to give credit back to the original source in just a bit.

How fun is finger food? More fun when it’s a ball and you can just pop in your mouth. Don’t blame me if you can’t get enough of these. The original recipe isn’t vegan, but that wasn’t going to stop me. If you’ve been following me you know about Vegan Snack Down. Join us on facebook and join the challenges. This week happens to be the Epic grilled cheese. The snack that gets overlooked sometimes but is the ultimate fast comfort food.

Anyways, back to the balls. You can speed the prep up buy using store bought dough- but why? Making your own is easy to do, my 8 year can make it. Spread garlic butter on the dough, add a few pinches of red chili flakes, sprinkle some hemp seeds, place cheese on it- make the balls. Perfect for snacking, movie/game night. Pair it with cheesy stix, salad and some wine. Best thing since sliced bread.

The slideshow step by step.

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Now that I’m done teasing you, here’s the recipe: (adapted from Kitchen Aid)

For the dough:

2 1/4 tsp yeast

1 cup warm water

2 tsp olive oil

2 1/2 cups flour

1. Dissolve yeast in warm water (make sure it’s warm and not hot or you will kill it) in the bowl of your stand mixer.

2. Add the remaining ingredients. Using the hook attachment knead until the dough comes together. If too sticky add more flour. If it’s too dry, add a little more water.

3. Take dough out of the bowl, and  knead it a bit more roll it into a smooth ball. You can knead on a lightly floured surface but why?

4. Lightly oil a bowl, roll the dough around to cover the ball. Cover with a clean towel and let rest for a few hours or until double in size. (To be honest I don’t watch the time, I run errands or clean while I “wait”).

5. Store left over (if you have any) dough in an air tight container. Bring to room temp before using it.

For the Garlic butter:

3/4 cups of softened butter I use Becel vegan (it’s soft and don’t have to bring it to room temp before I want to use it as a spread)

5-6 cloves of garlic

1. Place vegan butter into bowl.

2. Using a garlic press, press the wonderful vampire repelling garlic peices through the press. Stir until well mixed.

Note* try and make this ahead of time. It tastes better the longer it sits.

While you’re waiting for the dough to rise, the butter and garlic to mingle n mix you can cut your cheese into smallish pieces. I used Daiya Smoked Gouda style.  Also prepare any dips you want to have. I used ranch dip from Vegan Bowl Attack. Check out Jackie’s site for some awesome recipes.

The method:

Preheat oven to 375 degrees

1. Take 1/2 of the pizza dough roll it out, stretch it out, you want a thin but not see thru thin crust.

2. Spread the garlic butter in the dough. Don’t hold back,  you want to have a generous amount.

3.  Sprinkle red chili flakes (only you know how much heat you can handle) sprinkle 3 tablespoons of Manitoba Harvest hemp hearts  and 2 tablespoons of nooch (or nutritional yeast if you don’t use the term nooch).

4. Cut the dough lengthways then sideways to create 20 squares.

5. Place your Gouda pieces in the middle.

6. Roll them into balls.

7. Place balls into your prepared pan. Brush the tops with more garlic butter.

8. Bake for 15-20 mins.

9. Even though the smell of garlic is making you hungry- do not snack. These balls are worth the wait. Instead this is where you will want to make your salad or whatever you want to have with them.

10. When they are done let them cool off a bit. Brush with more garlic butter if you want and sprink with Parmesan cheese. I used Vegan Magic’s Parmageddon.

You can easily double this recipe, just don’t double the garlic butter as there’s enough to make 40 balls and likely some garlic bread sticks.

Thank you Tasting Table for the inspiration. FYI they call them Mozzarella stuffed garlic bombs. BOOM!!

Make this recipe and let me know what you think. Cheers!

Pizza Bites Vegan Snack Down

Last week’s vegan snack down challenge inspired by Tasy was pizza bites. Their recipe can be found here. To vote for me visit Vegan Snack Down.

Ok- heres the deal-  tortilla’s, pizza sauce, sausage, pineapple, broccoli, onion, cheese cooked in a muffin tin for 10 mins. Easy! Great for game night, snacks. To make prep faster, chop the toppings the night before and let your family make their own when your ready to cook them. This is the new salad bar!

Ingredients for the toppings

Apple sage fieldroast sausage

Some Follow Your Heart fiesta cheese shreds.

Choose your toppings or use what I did (see above).

Ingredients for the pizza sauce

a can of pizza sauce (the smaller size)

1 tablespoon of Oregano

3 tablespoons of  Vegan Magic Parmageddon cheese

For the crust 2 tortillas.

Preheat oven to 425- unless you are just prepping the toppings for tomorrow.

Prepare the toppings- cook your sausage in some oil, UNLESS you have Vegan Magic (seriously- it’s magical, it makes your taste buds rejoice- it has a light non over- powering taste and smell of bacon- love liquid smoke, more of that will be explained in another post). While your sausage is cooking- chop your toppings into small pieces. They are going into a muffin pan after all.

For your sauce, combine all ingredients.

Now take a cookie cutter to the tortillas- press hard, rotate- wiggle to get that sucker out (only do this if you are going to cook the pizza bites the same day, otherwise- save this step for tomorrow)

When  ready to bake these off, preheat oven to 425, lightly oil a muffin pan, put the cut out tortilla into its place, take some pizza sauce, add your toppings, then add your cheese. Place in oven, cook for about 10 mins.

Let rest for a few mins, carefully remove from muffin pan- place on cooling rack. Trust me- these babies are still going to be hot after a few mins, you can wait a few more. Maybe a 5 min waiting period, that sauce is flippin hot and when you burn your mouth- you just ruin your taste buds. You don’t want that. The flavours from the sausage, vegan magic and the fiesta blends united with the other toppings? Perfection!!

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What are your favourite toppings on a pizza?

 

 

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