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Recipe: Southern fried chik'n
- Two 10-ounce packages frozen Gardein Chick’n Scallopini, defrosted
- 1 1/2 cups organic, unbleached, all-purpose flour
- 1 tablespoon blackening spice or Chef Paul Prudhomme’s Blackened Redfish Magic
- 1 tablespoon garlic powder
- 1 tablespoon Old Bay Seasoning
- 1 tablespoon onion powder
- 2 tablespoons kosher salt
- 1 package spring roll wrappers (rice paper)
- 2 cups cashew cream
- 3 tablespoons Tabasco sauce
- High-heat oil such as safflower or grapeseed oil, as needed (maximum 2 cups)
It is important to prepare all the ingredients and have them ready to go before you start the cooking. In a medium bowl, mix together the flour, blackening spice, garlic powder, Old Bay Seasoning, onion powder, and salt until well incorporated. In a separate bowl, mix the cashew cream and the Tabasco sauce and set aside. Roll each Gardein Chick’n fillet into a ball and then shape it into a 1-inch-thick, oval patty. Place the 8 patties on a plate and set aside.
Put the “skin” on the Chick’n: Select a dish or pan that is large enough for the rice paper to lie flat inside. Inspect each rice paper carefully and discard any sheets that have holes or cuts. Add about 1 cup of very warm water to the dish or pan and soak 1 sheet of rice paper for about 20 seconds, or until the paper has softened but has not become completely soft.
Place the rice paper on a cutting board and rub it gently with your wet hands to flatten it and work in more water. Place the Gardein patty on the rice paper, slightly below the center, working from the edge closest to you. Pick up the edge closest to you and fold the rice paper up and over the patty. Fold the right and left sides toward the center. Working from the edge closest to you, gently roll up the patty burrito style.
Repeat the process with the remaining patties. Lightly dust a baking sheet with a bit of the seasoned flour. Roll a patty in the flour, then in the cashew cream, and then dredge it again in the seasoned flour. Place it on the floured baking sheet. Repeat the process with the remaining patties.
A cast-iron skillet performs best for frying Chick’n, but if you don’t have one, use a heavy-bottomed pan with sides that are at least 3 inches high. Pour enough oil into the pan to come halfway up the side of the Chick’n patty. Heat the oil over medium heat until it looks thin like water and shimmers. Using metal tongs, panfry 4 patties at one time, for about 2½ minutes per side. Do not turn the patties more than once. Transfer the fried patties to a baking sheet fitted with a wire rack or lined with paper towels. Repeat the frying process with the remaining patties.
Serve hot and crisp.
Recipe: Mac n' cheese
- 1 1/2 cups dry shell or elbow pasta, cooked until al dente according to the package directions
- 5 ounces vegan cheddar cheese, grated (preferably Follow Your Heart brand)
- 1 cup cashew cream
- 1 cup broth made from Better Than Bouillon No Chicken Base or Better Than Bouillon Vegetable Base
- Kosher salt and freshly ground black pepper
Place all the ingredients except for the salt and pepper in a saucepan and stir with a wooden spoon until the cheese has melted and the ingredients are well incorporated. Season to taste with salt and pepper.
Recipe: Chocolate chip magic bars
- 2 cups graham cracker crumbs
- 12 tablespoons (11/2 sticks) (3/4 cup) vegan butter, melted
- 2 cups sweetened condensed nondairy milk
- One 12-ounce bag Ghirardelli semisweet chocolate chips
- 1 1/2 cups flaked sweetened coconut
- 1 1/2 cups chopped pecans
Preheat the oven to 350 degrees F. In a medium bowl, mix the graham cracker crumbs and the vegan butter. Press the mixture into a 13 x 9-inch baking pan to form the crust. Pour the nondairy condensed milk evenly over the crust.
In a medium bowl, mix together the chocolate chips, flaked coconut, and chopped pecans. Distribute the mixture evenly over the crust and press down gently. Bake for 25 minutes. Allow the pan to cool completely before chilling it — overnight if you have the time — otherwise chill it for 2 hours.
For best results, cut the dessert into 1 x 3-inch bars or 2 x 2-inch squares once they are ice cold. Serve them at room temperature.
Makes about 25 bars
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