4th of Jul-fry! Fry Me Up Some Dinnah!

I don't know what it is about holidays, but they always make me want to stuff my face with indulgent things I wouldn't often make. Today was no exception. While I was working I was very well behaved. I made a very healthy juice with farm fresh carrots, cucumbers and beets from the garden and some other alkalizing veggies. Then I signed off and all sensibility left me.

I had some really beautiful baby portobello mushrooms. Not the tiny ones that are all different shapes and sizes, but the bigger ones that were gorgeous and pretty uniform in size. I thought about stuffing them or maybe even just sautéing them with a little thyme, salt and pepper. Then something happened. My inner fried food demon popped out and it was on! I whipped up a quick batter, heated up some oil in my trusty skillet and made a quick sauce for dipping'

The mushrooms were meaty and gorgeous sticking out of the perfectly golden and crispy coating. I tried one dipping sauce that just wasn't doing those 'shrooms justice. I regrouped and came up with what I thing is the perfect compliment to my golden beauties. The hint of lemon and the sweet tarragon in the sauce paired beautifully with the earthy mushies and the slightly smoky crust. These were pretty darn quick to make too. I made so many and couldn't stop eating them. It ended up being my entire dinner. Hee hee.

Golden Beauty Fried Mushrooms with Cheater Béarnaise

I recommend making the sauce ahead of time to let the flavors develop.

12 large baby bella mushrooms, stems removed and reserved

3/4 cup all purpose flour
1/3 cup corn starch (Rapunzel's is GMO free)
1/3 cup panko bread crumbs
2 teaspoons onion powder
2 teaspoons garlic powder
1 teaspoon smoked paprika
1/2 teaspoon salt
1 1/4 cup soy milk

Oil for frying (I used grape seed)

1 recipe Cheater Béarnaise (recipe below)

Add oil to iron skillet or other heavy bottomed skillet to a depth of at least 1 inch. Heat oil to 375.

Line a large plate with a paper bag topped with paper towels to drain mushrooms.

While oil is heating make batter. Add flour, corn starch, bread crumbs, onion powder, garlic powder, paprika and salt. Combine well. Whisk in soy milk until a fairly thick batter is formed. If batter seems too thick to coat the mushrooms, add a touch more soy milk.

Using a fork or a toothpick, dip the mushroom in batter and coat completely. Gently tap off excess. Carefully place mushroom into hot oil, using an additional fork to slide it gently off of the fork or pick into the oil. Repeat with each mushroom, cooking in batches. Make sure not to crowd the pan. Fry until golden on one side (about 3-5 minutes). Carefully turn over and fry for about 3 more minutes. Remove from oil and place on prepared plate to drain. These babies are very hot, so please let them cool for a bit lest you burn your poor tongue. Serve with Cheater Béarnaise.

Cheater Bearnaise

Makes 1/2 cup

1/2 cup Veganaisse or other vegan mayo
1/4 teaspoon turmeric
1/4 teaspoon dried tarragon or 1/2 teaspoon fresh, minced
1 1/2 teaspoons fresh lemon juice
Dash Tabasco

In a small bowl, stir all ingredients until well combined. Cover and refrigerate for at least and hour. Will last several days in the fridge.

Love Those Hot Wingz

Going veg wasn't really super hard for me, except for the haunting smell of wings. In the first few months after I stopped eating meat, I would get this crazy intense craving for wings. It was the one dish that almost made me revert back to the meaty side. It only took me a short time to realize, that I could indeed have my wingz and eat them too.

This version can be made with either tempeh or seitan. Honestly, I prefer seitan, but if I don't have any made up, it is super easy to pick up a package of tempeh at the store when I just can't wait to have me some spicy goodness. It may look like a lot of ingredients, but most of the ingredients are spices.  These are really pretty simple to throw together. The bulk of the time is inactive marinating the "wings". These are gluten free if you use tempeh.

Wingz of Fire

Makes 8 Wingz

1 - 8 oz package tempeh, torn into 8 rectangular pieces
(can also substitute 8 oz seitan)
1 recipe marinade (see below)
1/4 cup tapioca or corn starch
1/4 teaspoon salt
1/4 teaspoon smoked paprika
3 tablespoon Earth Balance vegan butter (from the sticks), melted
2 tablespoons Louisiana Hot Sauce (or your favorite)
1 teaspoon red pepper flakes (optional for those who like 'em suicide hot)
1/2 teaspoon cayenne pepper (optional)
Vegetable oil for frying

Marinade

2 Tablespoons apple cider vinegar
3 Tablespoons Louisiana Hot Sauce (or your favorite hot sauce)
3 Tablespoon extra virgin olive oil
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon smoked paprika
1/4 teaspoon fresh ground black pepper

Place tempeh pieces in steamer and steam for 10 minutes. While they are steaming, mix together marinade ingredients in an 8 x 8 or smaller non-reactive pan, large enough to fit tempeh or seitan in a single layer. This doesn't make a lot of marinade, just enough to get soaked up by the protein. Add tempeh while it is still hot or seitan and turn to coat both sides. Marinate for a minimum of 2 hours*.

In a shallow bowl, combine the tapioca starch, salt and smoked paprika.

In a small saute pan, melt vegan butter and stir in hot sauce. Keep warm.

Heat enough oil to come 1/2 inch up the side of a 10-inch iron skillet (or other skillet but make sure it is not a non-stick type) to 350 degrees. Dredge marinated tempeh or seitan in tapioca starch mixture. Carefully slide into hot oil. Cook for about 3 minutes per side until golden. Drain on paper towel.


In a bowl big enough to toss all of the wings, combine the melted vegan butter, hot sauce and peppers (if using). Toss fried wingz in sauce and serve immediately with vegan blue cheese or ranch dressing (recipe below), carrots and celery.

*If you are pressed for time, you can shorten the marinating time, but they are much more flavorful if they get some time to soak up all of that flavor.


Ranch Dressing

Makes about 1 cup

1/2 cup  plus 2 tablespoons vegan mayonaise (I like Veganaise brand)
1/2 cup unsweetened soy milk
1 teaspoon apple cider vinegar
1/2 teaspoon dried parsley
1/2 teaspoon black pepper
1/2 teaspoon salt
1/2 teaspoon granulated garlic or garlic powder
1/2 teaspoon granulated onion or onion powder
1/8 teaspoon dried thyme

In a small bowl, mix all ingredients with a fork or wire whisk until completely combined. Store in an airtight container in the refrigerator for up to two weeks. 

FNF - Chicken Seitan and Bean Sopapillas

Take that GUY! This is my vegan take on a dish I saw on this episode of Diners, Drive-ins, and Dives. The recipe is loosely based on a dish served at Salsa Brava in Flagstaff. I've had a chance to go there, but will have to visit next time I'm in Flag. Don't be scared by all of the recipes and steps. You can make the enchilada sauce, the cilantro cream, the seitan, and the beans a day or two before, so assembly is quick the day you put it together. I hope you decide to try this one. It is a real show stopper!

Frying up.


The finished giant sized masterpiece.


How does one go about making such a monstrous dish? The recipe(s) are below.

Chicken Seitan and Bean Stuffed Sopapillas

Makes 4 giant servings.

1 recipe sopapilla dough
1 recipe marinated chicken seitan
1 recipe refried beans
1 cup vegan cheddar (preferably Daiya)
1 recipe pasilla/ancho enchilada sauce
1 recipe chipotle cream
Oil heated to 375 for deep frying

Pre-heat oven to 500.

It is very important to have all of your ingredients set out and ready for assembly before you roll out the dough. Otherwise you run the risk of letting the dough get too wet and warm to puff up properly.

Prepare the refried beans and let them cool to room temperature. If already made and refrigerated, bring to room temperature.

Sear the marinated seitan steaks until they are brown and slightly crispy. Cool enough to be able to dice small.

Bring enchilada sauce to room temperature.

Divide sopapilla dough into 4 equal sized balls. Roll one out to about 6 inch round. Working quickly so the dough does not get wet, layer with cheese, chicken, then beans. Fold over to make 1/2 circle. Drop into hot oil immediately. Make sure to keep sopapilla submerged with heat proof tongs. Fry for about 2-3 minutes per side until golden brown. Transfer to cookie sheet. Repeat 3 more times with remaining dough balls.

Once all of the sopapillas are crispy and brown ladle enchilada sauce over the top and sprinkle with cheese. Bake until cheese is melty and bubbly. Drizzle with Cilantro Cream. Serve with extra enchilada sauce on the side. This one should be served immediately or you will lose the crunchy texture of the sopapilla.

For the sopapilla dough:

2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
3/4 cup warm water

Mix all of the ingredients together to form a tacky but not wet dough. Let sit for 2 hours.

Marinated Chicken Seitan

1/2 pound of your favorite chicken seitan cutlets, steaks, or roast cut into steaks about 1/4 inch thick
1/4 cup lemon lime soda
1/4 cup water
2 tablespoons lime juice
1 tablespoon red wine vinegar
2 tablespoons soy sauce
2 tablespoons tequila
2 teaspoons black pepper
2 teaspoons chili powder
1 teaspoon granulated garlic or garlic powder
1/2 teaspoon chipotle powder

In a shallow dish (I used and 8 x 8 cake pan) mix all of the marinade ingredients. Add seitan making sure there is one layer and the marinade covers most of it. If it doesn't, you'll need to turn it over 1/2 way through the marinading. Marinade for at least two hours.

Holy Frijoles Refried Beans
Makes 2 cups

1 large clove garlic, minced
1 small onion, diced small
2 teaspoons annato infused oil
1 tablespoon chopped green chiles (hatch preferably)
1/2 teaspoon epazone or mexican oregano
1/2 teaspoon chili powder
1/8 teaspoon cumin
1/2 teaspoon salt (or to taste)
1 - 15 oz can pinto beans with liquid

Heat oil in small sauce pan. Saute garlic until it is golden brown being careful not to burn it. Add onions and chiles and saute for about 5 minutes until onions are softened. Add dried spices and saute for 2 more minutes until fragrant. Add beans. Saute for 20 minutes until beans have thickened and only a small amount of liquid remains. Cool to room temperature. Can be stored in the refrigerator for 2-3 days.

Pasilla/Ancho Enchilada Sauce
Makes approximately 3 cups

4 large dried pasilla/ancho chilis
2 cups boiling water
1 tablespoon vegetable oil
1 large onion, diced medium (about 3/4 cup)
4 large garlic cloves, minced
1/2 teaspoon cumin
1/2 teaspoon salt
1/2 teaspoon black pepper
2 teaspoon chili powder
28 oz can fire roasted crushed tomatoes

Rehydrate chilis in boiling water for 15-20 minutes until soft. Once rehydrated remove stem and seeds. Roughly chop.

In medium saucepan heat oil. Add garlic and saute for about 30 seconds. Add onions and saute until slightly soft. About 5 minutes. Add dried spices and saute for about 2 more minutes. Add pasillas and saute for 2 more minutes, adding a small amount of tomatoes if it gets too dry. Add entire can of tomatoes and simmer for 20 minutes. Using an immersion blender, regular blender or food processor blend until sauce is fairly smooth making sure there are no chunks of pasilla remaining. Saute for 10 more minutes. Can be stored for 2-3 days.

Cilantro Cream

1/2 cup non-dairy vegan sour cream
2 teaspoons unsweetened soy cream (Preferably Wildwood Brand, it has the least amount of sugar)
1/8 teaspoon granulated garlic
1/8 teaspoon granulated onion
1/2 teaspoon salt
1/4 cup chopped cilantro (measured after chopping)

In a small bowl mix all ingredients. Let sit for at least 1/2 hour to let flavors meld. Can store up to 1 day in the refrigerator.

Vegan MOFO Day 14 - Chicken Fried Tofu

I've been out of town and trying to get caught up with stuff at home. I will get back to conversions very soon.

This delicious dish was originally inpired by Johnp. Fried chicken is a favorite of many of my friends and family members. This was one of my closet...or for that matter, not so closet food addictions before giving up the birdies. I loved the crispy coating, the seasoning in the breading, the finger licking goodness. The thought of it is making me drool as I'm typing.

When we were little, my parents owned a pet shop. The shop was open late on Fridays, so no dinner was made. The ritual was to order pizza from a small family owned pizza joint. I hated pizza as a kid. This same little place had incredible fried chicken. I am still trying to duplicate the spices of that stuff. When we had it at home my mom used to use a giant skillet and hand bread the chicken. I remember not so patiently waiting for the crispy goodness to hit my plate. No fried chicken dinner was worth it's weight without some creamy mashed potatoes with peppery gravy. Man this is the stuff that food dreams are made of!

Here is my tribute to crispy, greasy, deliciousness!