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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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?

 

 

Loaded Mashed Potato Cups

Ahhh, another week another Tasty challenge. This week we decided to put our personal spin on loaded mashed potato cups. The original recipe can be found here.

For the roasted garlic mashed potatoes:

5 potatoes

3 tablespoons of Manitoba Harvest Hemp

1 clove of garlic

2 tablespoons Becel vegan butter

1/4- 1/3 cup nut milk, I used Silk Almond milk

2 green onions

Preheat oven to 400, put your prepared garlic in for about 30 mins (I assume you know how to prepare garlic for roasting). Turn the oven down to 350. If you decide to turn off the oven make sure you pre-heat it before assembling the cups.

Peel and quarter potatoes, place on trivet add a cup of water in instant pot. Cook for 9 mins. Use natural release.

Once potatoes and garlic are cool enough to handle, take out your potato ricer and press them. Then add the rest of the ingredients.

If you don’t have a pressure cooker- that’s fine, stove works too.

 

For the bacon bits (I loosely followed Happy Herbivore’s recipe from The Happy Herbivore)

2 tablespoons soy sauce

1 tablespoon water

2 teaspoons liquid smoke

1/2 teaspoon garlic powder

1/4 paprika

1/2 cup TVP

Add everything but the  TVP in a small pan, bring to boil. Once boiling, turn down the heat stir in TVP, cook for a few more mins on low heat- drizzle some maple syrup on it (forgot to add it to the liquids oops)

The orginal method calls for you to crisp them up- but I didn’t think it would work well with the recipe.

I took half the potato mixture, dropped mixture into a parchment lined muffin pan,  made an indent and sprinkled follow your heart fiesta blend in the middle. Some I covered with more potato, some I didn’t. Cook for 35 mins, sprinkle with more green onion.

The other half of the mashed potato mixture- I added the bacon bits. I didn’t measure- just add until you think you have enough (with the left over bits, crisp them on low heat, in frying pan,  stirring often until crispy, store in air tight container use as you would with any bacon bits). Re-use the parchment paper and repeat the steps as stated in the first half of mixture.

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If you want to join the challenge or to find out more about vegan snack down then check out our facebook group. Visit our blog to vote on what is making your mouth water. If you make this use the hashtag #vegansnackdown.

 

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!!