Crispy "Chicken" Salad

The first time I ate a chicken salad was when I stayed in the USA for 3 month. At home we were not used to eat a chicken salad. So when I was back to switzerland I had to try it by myself. I had to improve a little bit and the more I've done it the better it got.

Now I really love it and eat it various times.

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Crispy "Chicken" Salad

Ingredients
1 bag nuggets, baked and diced
Romaine lettuce, torn
Fresh spinach, torn
1 tomato, diced
1 avocado, diced
1 cucumber, sliced, then quartered
Vegan pepper jack cheese and/or cheddar, shredded
Green onions, sliced
Tortilla chips, broken up

Vegan Ranch dressing:
1 C Vegenaise
1-1/2 tsp lemon juice
6 Tbs almond milk
1/2 tsp dried chives
1/2 tsp dried parsley
1/2 tsp dried dill
1/4 tsp onion powder
1/4 tsp garlic powder
1/8 tsp salt
1/8 tsp black pepper

Directions
I tend to put everything in separate bowls and let everyone create their own salads. To make the dressing, just whisk everything together in a small bowl and transfer to a pourable container.

Refrigerate the leftovers. Enjoy!

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Wild rice with clazed carrots and Tofu

 



 

Ingredients
3 tsp. olive oil, divided
2/3 cup wild rice or wild rice blend
6 oz. extra-firm silken tofu, cut into 2-inch strips
1 cup peeled baby carrots, sliced lengthwise
9 cherry tomatoes, halved (2/3 cup)
2 Tbs. balsamic vinegar
1 1/2 Tbs. lemon juice
2 Tbs. chopped parsley, plus more for garnish
3 cloves garlic, minced (1 Tbs.)
1/2 tsp fennel seeds

Directions

1. Cook rice according to package directions.
2. Heat 1 tsp. oil in nonstick skillet over medium-high heat. Add tofu, and cook 5 minutes, or until browned, turning once. Transfer to plate.
3. Add remaining 2 tsp. oil to skillet, and reduce heat to medium. Add carrots to skillet, and cook 10 minutes, or until softened and beginning to brown, stirring occasionally.
4. Add tomatoes, balsamic vinegar, lemon juice, parsley, garlic, and fennel seeds, and simmer 2 minutes, or until liquid is thickened and reduced, stirring occasionally.
5. Stir in reserved tofu; cook 1 minute, or until heated through. Season with salt and pepper, if desired, and serve over rice garnished with additional parsley.

Serves 2.

 





Crispy Chickenless Nuggets

Servings: 12

These faux nuggets are so crispy you'll never believe they're not deep-fried. Serve them with your favorite dipping sauce

Ingredients

• ½ cup plant-based milk
• ½ tsp lemon juice
• 15 ounces chickpeas, drained and rinsed
• ½ cup textured vegetable protein (TVP)                  
• 1½ tbsp Dijon mustard                  
• 1½ tbsp agave nectar                  
• 1 tsp low sodium soy sauce                  
• 1 a dash of garlic powder                  
• 1 a dash of thyme                  
• ½ cup vital wheat gluten                  
• 2 cups unsweetened corn flakes
• ½ tsp poultry seasoning (not powdered)                  

Instructions

Preheat oven to 350 F. Lightly grease or line a cookie sheet with parchment paper and set aside. Whisk non-dairy milk and lemon juice together until foamy with bubbles.

 In a medium bowl, mash chickpeas with a fork or potato masher until coarse. You don't want any whole beans left, but don't overly mash them so that they are pureed and resembling refried beans.

 Alternatively, you can pulse the beans in a food processor 10-15 times and transfer processed chickpeas to the bowl.

Add in TVP, crumbs if using, vital wheat gluten, mustard, spices and agave.

Add in 1/4 cup water and mix with a spoon. Gluten should form almost instantly.

Turn out onto a clean surface and knead for about a minute, getting out any excess bubbles and making sure the gluten strands form.

 Mold the mixture into ball and set aside.

Pour cornflakes into a separate bowl and mash until very crumbly, like thick and slightly bigger bread crumbs and set aside. Re-whisk non-dairy milk and then pour mixture into a shallow bowl. Break off bouncy ball-sized portions of the gluten and flatten in the palm of your hand to it resembles a nugget shape.

Dip into the non-dairy milk mixture so that it's coated on both side then press into flakes on each side, making sure it's completely coated.

Place nugget on a cookie sheet and repeat with all nuggets.

Bake nuggets for 10 minutes, flip and bake another 10-15 minutes, until nuggets are firm and crispy.

 

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Caribbean Peas & Rice

Servings: 2

All the flavors of the Caribbean captured in this easy, well balanced meal.

Ingredients

• 1 bunch scallions, white parts sliced thin
• 2 whole celery stalks, minced
• 4 whole garlic cloves, minced
• 2 tbsp fresh ginger root, minced                  
• 4 whole fresh thyme leaves                  
• 1½ tsp Tabasco green pepper sauce                 
• 2 tbsp ketchup                  
• ¼ tsp turmeric (optional)
• 1 bunch kale, chopped
• 15 ounces black-eyed peas, drained and rinsed                  
• 1 cup brown rice, uncooked
• 2½ cups vegetable broth                  
• 2 tsp Jamaican dried jerk seasoning                  

Instructions

Combine rice with 2 cups of vegetable broth in a large pot and set aside.

Line a skillet with a thin layer of broth and add scallions, celery, garlic, ginger, thyme, jalapeno sauce and 1 tsp jerk seasoning.

Cook over high heat, adding additional broth as necessary, until the celery is soft, about 3 minutes. Add remaining jerk seasoning, stirring to coat.

Transfer to rice, add 2 squirts of ketchup and turmeric (for color), stirring to combine. Cover and bring to a boil. Once boiling reduce heat to low and simmer 40-50 minutes, until rice is cooked, but keep and eye on it, as you may need to add more broth or water (some brown rice is very thirsty).

 

Meanwhile, lightly steam greens. Press out any excess water and chop into bite-sized pieces.

Once rice is fully cooked, fluff with a spatula then stir in black-eyed peas and greens.

 

Serve with jalapeno sauce on the table.

 

 



Chicken Marsala

 Chik'n Marsala

 

The thing I LOVE about this recipe is that it’s quick, easy & Italian It’s one of those dishes that you can whip right up when you’re really not feeling the jive to make a feast after a long day of work (that’s what I did). It is also one of those dishes that makes you look like a master chef to your dinner guests It’s so YUMMY!

 

Prep time: 5 minutes

Cook time; 15 minutes

Serves 4

Ingredients

0,5 C flour 2,46 ml. Salt Pepper (to taste) 4 vegan chicken cutlets salt (to taste) 30 ml olive oil

30 ml vegan margarine 30-240 ml (or 28-230 g). Package of button mushrooms sliced 0,5 C Marsala 0,5 C Sherry 470 ml (or 450 g). Angel hair pasta (cooked)

Directions

1. In a shallow pan, mix together the flour, ½ tsp. salt, and pepper. Sprinkle a dash of salt on chicken and coat chicken with flour mixture.
2. In a large skillet over medium heat., melt margarine in oil. Place chicken in the pan, and let it brown lightly.
3. Turn over chicken and add mushrooms. Pour in wine and sherry. Cover and simmer chicken 8 – 10 minutes or until mushrooms are cooked down.
4. Serve on a bed of angel hair pasta

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Asian home delivery meal

Yesterday I had two appointements and the time in between the two's was long, and so decided spontanly make a stoppover at a friends appartement. Luckely she was home and so we spend some time, till I had to go for next appointement.

As I always invited her for dinner, she said I had to come once to her house. The reason I never ate at her house since now - is, she not vegan, neither vegetarian -  and she some "problems" of me being vegan. We often had some discussion, but as I have some food allergies there are things I can't eat - which is also a little part of my reason being vegan.

And so, she founds it difficult cooking something for me, but yesterday she showed me a flyer for dish home deliverys restaurant, and there are restaurant listed I liked. So, we decided to make this in the new year.


When I was at home, searched the website from delivery center, and then I decided to order some food for my todays dinner. First I thought about ordering a pizza, but then I changed and ordered an asian dish



- Onion Rings
- Sweet and sour tofu with vegetable and Basmatirice

It was good, tought the vegetable was not fresh (canned vegetable), but beside this I enjoyed the food eating with chopsticks :)

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Spicy Korean Cucumber Salad

 

 I love the refreshing combination of cool cucumbers and hot chile peppers, as in the case of Korean oi muchim. This quick and easy salad makes a great potluck dish, or a fiery alternative to kosher dill or bread and butter pickles alongside sandwiches. And, of course, it's excellent alongside Korean BBQ (meat or tofu).

Oi Muchim (Spicy Korean Cucumber Salad)

Serves 2 to 42 teaspoons rice vinegar
1-2 teaspoons gochugaru
1 teaspoon toasted sesame oil
1 teaspoon toasted sesame seeds
1/2 teaspoon salt
1/2 teaspoon sugar
1 scallion, chopped
2 Kirby cucumbers, sliced 1/8-inch thick
Combine all ingredients except cucumbers in a bowl. Taste and adjust seasonings, if desired.
Add cucumber slices and toss to coat (wear gloves and use your hands, or use tongs).
Serve room temperature or chilled.

 

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Jia Chang Dou Fu - Sichuanese Home-Style Tofu

This is typical of Sichuanese home cooking, and the kind of simple supper dish that you don’t often find in Chinese restaurants. Vegetarians can simply omit the pork.

 

Ingredients

• 200ml groundnut oil
• 500g tofu, drained and sliced 1cm thick
• 100g pork fillet, thinly sliced
• 2 tbsp chilli paste or sambal oelek
• 3 garlic cloves, sliced
• 1cm fresh root ginger, sliced
• 300ml chicken stock or water
• ½ tsp white sugar
• 1 tsp light soy sauce
• 3 baby leeks or salad onions, sliced diagonally
• ½ tsp cornflour

Method

1. Pour the groundnut oil into a wok and heat to 190°C, or until a cube of bread turns golden in 20 seconds. Add the tofu in batches and deep-fry until puffy and golden (it should still be white and juicy inside). Drain well and set aside.
2. Pour off all but 2 tbsp oil and warm over a moderate heat. Add the pork and stir-fry for 1 minute until the slices separate. Then tip in the chilli sauce and stir-fry until the oil is red and fragrant. Add the garlic and ginger and sizzle for 1 minute, until you can smell their aromas.
3. Pour in the stock, add the fried tofu and bring to the boil. Turn the heat down slightly, season with the sugar and soy sauce to taste, and simmer for about 3–5 minutes until the liquid is reduced and the tofu has absorbed some of the flavours of the sauce.
4. Add the leeks or salad onions and stir for 2–3 minutes, until just cooked. Mix the cornflour with 1 tbsp cold water and pour into the centre of the wok; stir until the sauce thickens, then turn out onto a serving plate.

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seitan sausage

Homemade seitan sausage. why not trying to make sausage on its own. Selfmade is always the best. Deep in my recipe stock I found a recipe and made it again. Can't complain about the recipe and you could add aspice to change the taste.

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Seitan sausage

Makes 8 sausages 

Ingredients:

2 Onions

350 ml vegetable broth

2 garlic gloves

1 teaspoon sugar or agave nectar

2tablespoon soysauce

2 tablespoon tomaopaste

1 tablespoon mustard

200gramm seitanpouder

1 teaspoon cumin

1 teaspoon coriander seeds or powder

2 twaspoon pepperpowder

2 teaspoon dryed thyme

1 taspoon dry majoran

2 ablespoon oil

preperation:

1. Chop the onion and bring it to simmer with the broth for 10 min.

2. sieve the broth from the onions and measure 250 ml broth. Add the chopped garlic, sugar, soysauce, tomatepaste, mustard  and let the broth cool down.



3. Mixe rhe seitanpowder with the spices salt and pepperpowder. Add the oil and tomatopaste  and mix all up to a dough.



4. Prehead the oven. Divide the dough into 8 portion and divide them into 3 cm thick sausages.

5. Roll them up in bakingpaper and then in alumium foil and backe them about 45 min in the middle of the oven.

6. after the time let the sausage cool down. when cooled unpeel them.
They could be used for different occasions.

Tipp:
The sausage could be fried in the roasting pan or putting on the grill. they are also usable for soups or stews. For those who wanted the sausage more wet they could easly mix in 50 g shredded smokentofu.

Monday morning mood, and mood for Asian dinner recipe

Ok, it's monday and like every mondays getting into work again is not always easy after the week end. But hey, there's nothing you can change about that. That's live.

As I'm not working - no job - I can't claim about the mondays, but I have the same mood, as I would work.......

tiered, could go back to bed, snorr!

I already chopped my vegetable for todays dinner and then I thought about a recipe with little cakes made from vegetable. And so I decided to make some of them.

Like many people, I love Asian grocery stores, wandering around the shelves crammed with exotic and unfamiliar foods, discovering new ingredients and flavours.

You could definitely try using just tofu or tempeh instead of the combination however I found this achieved a nice texture. Most of the ingredients should be available from any good supermarket or of course any Asian or International Foods Market. The recipe calls for a green curry paste so if using a store brought paste ensure you check the ingredients carefully as many will contain shrimp or fish. If you can’t find snake beans try peas or finely diced green capsicum (pepper).

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Thai Spiced Tempeh Tofu Cakes

 

Preparation Time: 35mins (+ 1 hour refrigeration time)

Makes about 15

200g tempeh

150g firm tofu

1 stalk of lemon grass (white part only), finely chopped

1 garlic clove, minced

2 tsp freshly grated ginger

½ tsp dried crushed chilli

½ cup fresh coriander (cilantro), leaves roughly chopped & roots finely diced
2 kaffir lime leaves, thinly sliced
2 tsp vegetarian green curry paste (If using a store brought paste check to ensure it does not contain fish and/or shrimp)
2 tsp grated palm sugar

¼ cup coconut cream

1 tsp white vegetarian miso paste

4 snake beans, thinly sliced (approx 1 cup) (or substitute with 1 cup of peas or finely diced green capsicum (pepper))

a little plain flour for dusting

Peanut oil for shallow frying

to serve

sweet chilli sauce and/or Japanese or vegan mayonnaise

 

In a food processor combine all the ingredients except the snake beans, flour and oil to form a sticky paste. Taste test a little of the mixture for flavour and seasoning, add more curry paste and/or a little salt if needed.

 

Transfer the mixture to a large bowl and combine with the finely sliced snake beans.

Using wet hands, form about one large tablespoon of the mixture into a cake or patty. Place in a single layer in an air-tight container and refrigerate for at least one hour.

Once refrigerated until firm, very lightly dust the cakes on either side with a little plain flour.

 

Heat enough peanut oil in a good sized fry pan for shallow frying. Carefully fry the cakes in batches until golden on both sides and cooked through, about 3-4 minutes. Place on absorbent paper to drain off excess oil.

Serve tempeh tofu cakes as part of a main meal or with dipping sauces for great vegetarian party food.

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Seitan stir fry

 

 

300 g seitan (wheat gluten)

1 Tsp oil

1 large carrot

1 red pepper

1/2 Rod leek

100 g Broccoli (optional)

Sauce:

2 TBSP soy sauce

1 TBSP sugar

1 TBSP ketchup

1 TBSP vinegar

 

Seitan, cut into bite-sized pieces. Cut the carrots and pepper into thin strips, onion into rings. Seitan FRY Brown in oil. Then to take out the steamer and set aside on a plate. Mix all ingredients for the sauce. In the same frying pan before first sauté the carrots, then add peppers and later leeks. If the vegetables are almost through, seitan can add back and briefly heat up. Pour the sauce over and through short swing. Serve with rice or rice noodles.

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