Showing posts with label bread crumbs. Show all posts

Day 77: Vegan Chick Fillet


I'm not really a fan of Chick-fil-a, for obvious reasons. But I always thought their advertising was kind of cute. I could kind of relate. Now I eat, and spell like a cow. For all my critics out there lets just let that one go.

Chicken was the first thing to go when I started going vegetarian. After killing a chicken there is no going back! But with all the blood and guts aside, chicken is a very tasty meat....minus the whole meat part. This recipe makes a great breaded chicken patty that any herbivore would be happy to eat.

Vegan Chik -fil-A

1 c cooked garbanzo beans
1/2 c cooked rice
1/2 c bread crumbs
2 vegan chicken or vegetable bullion cubes
1 clove garlic
2 tb soy sauce
1 pinch sage
1 pinch paprika
2 heaping tb vital wheat gluten
1/4 c oats

In your lovable food processor process the garbanzo beans, rice, and oats. You may need to add just enough water to make it creamy. Now in bowl mix the rest of the ingredients, adding the vital wheat gluten last. Knead into a dough. Roll out and cut into squres. cook in oil till golden on both sides.
bread crumbs bullion garbanzo beans
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Day 71: Vegan Fillet o' Fish

Yes, even as a child I was a food geek. I remember when my family would eat out at mick-e-dees. While the rest of the family ordered the usual quarter pounder with cheese, I went for the fillet o' fish. When they called for the big mac, I went with a salad. What can I say, I have sophisticated tastes.

I've always liked fish. Even when I first went vegetarian I didn't go all the way because I couldn't let go of my fish sticks. Now that I've found this substitute I'm happy to wave good-bye to my finned friends. This is way easy and tastes pretty authentic too. Try it with some white sauce, crumbled potato chips, and green onion for a gourmet version or pack it as a lunch.

Vegan Fish Fillets

1/4 c oats
1 c bread crumbs (panko is best)
salt to taste
2 thingys of celery
1/2 red onion
2 russet potatoes raw
mustard
lemon juice
soy sauce
1 tb vital wheat gluten
1 pinch sage
1 pinch dill weed
1 tb veganaise
1/4 c cooked rice

In your magical food processor, quickly pulse your potatoes, celery and red onion. Now place in a sieve with a bowl under it and let sit for about an hour to let all the juice drain off. Or, to speed up the process you can wring it out in some cheese cloth. You must drain off the liquid or it will be too moist to stay together. Now put your oats, cooked rice, and all your dry ingredients (except the wheat gluten and bread crumbs) into the food processor and pulse. In a large bowl mix everything together, kneading it into a dough. Once it's a dough, roll it out between wax paper, cut into squares. cover with bread crumbs and fry in a pan with oil. These freeze really well! Serve on a bun with fresh tartar sauce.
bread crumbs brown rice celery
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Day 61: French Toast

I'm sure, like most of you, when it comes to french toast there is quite the dilemma. You love the flavorful deliciousness that is french toast but have trouble guncking down the eggy stinky flemmyness of it. I'm with ya all the way. But this recipe is the solution to keeping all that flavor and eliminating all the yucky not goodness that comes with an egg based recipe.

Vegan French Toast

2 bananas pulverized
1 c "milk"
1 tsp cinnamon
several pieces of bread
2 tsp oil

In a blender pulvarize the bananas till they are the consistancy of egg. Now add the milk and cinnamon. Pulse to mix. Pour into a flat bottom bowl. Lightly coat both sides of the bread. Do not soak! Heat the oil in a pan and fry on both sides.
bananas bread crumbs cinamin
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Bonus: Vegan Stuffing

Who doesn't love stuffing? Even though the name can be a bit insulting considering the one time a year that people go for stuffing is the same day people gorge themselves on all sorts of indulgences followed by a new years resolution, which is consistently the result of trying to counter that one day of feasting. How about we take a tip from the south and call it "dressing?" Sounds much more in line with the healthy eater.

This dressing is just how I like it. Not too moist but not too dry. Feel free to twist and tweak this recipe however you like and be sure to make a bunch, you'll want to use this a lot!

Vegan "Dressing"
1 loaf firm bread cubed
3 tb EVOO
2 cloves garlic chopped
1 chopped onion
2 c chopped celery
3 c vegetable broth
1/4 c fresh parsley
salt

Toast the bread cubes in the oven. While those are toasting, saute the garlic, onion, and celery in Olive oil. In a large pot mix the toasted bread cubes, saute mixture and parsley. Add the broth till the bread sticks together but isn't mushy. Bake in a 9 x 13 for about 30 minutes turning occasionally. Add salt and pepper to taste.
bread crumbs celery evoo
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Day 39: Cheesy Broccoli Casserole

This recipe is for my mother-in-law Pam. She loves broccoli and cauliflower and all those yummy things. Whenever we have a party she always brings the relish tray with all sorts of yummy rawness, and lots of extra broccoli and cauliflower. She has great taste. She also is great at meals on the fly, which this is. So, I dedicate this to her. Love you Pam!





Cheesy Broccoli Casserole
leftover cheesy broccoli soup
cauliflower (optional)
cooked rice
bread crumbs

Blend everything in a bowl and place in a 9 x 13 pan. Cover with bread crumbs and Bake in the oven on 350 till bubbly - about 45 minutes.
bread crumbs broccoli cheese casserole brown rice
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