Did You Know?

Did you know??
Although using avocados and bananas are all the buzz now to get soft and shiny hair, all it will get you is a messy kitchen and bathroom. These products are great to help your hair for one day, but the proteins in them are way too big for your hair to absorb. And unless you are going to use them each day (yikes!), then you should head to a beauty supply store and check out some Vegan products that use "hydrolyzed" proteins - proteins from avocados and bananas that actually are small enough to help your hair.

Monday, March 21, 2011

Hot Tempeh Wings!


These delicious vegan tempeh wings are great alternative for the other vegan wings we've got up here, as well as your own personal favorites that you've probably found around the web.  When I started making vegan wings in the past, I always used the same recipe (it's the first vegan wings recipe posted on the site, in fact), but as great as it is, it's fun to try new and different versions.

1 package of tempeh
1/3 cup unsweetened rice milk
1/3 cup unbleached flour
1/2 tsp salt
1 1/2 tsp paprika
1/2 tsp garlic powder
1/2 tsp basil
1/2 tsp oregano
a few grinds of fresh black pepper
2/3 cup panko bread crumbs

the sauce:

4 tbsp butter alternative (we generally use Earth Balance)
2 tbsp hot sauce (my personal favorite is Valentino hot sauce, I was turned onto it by an old room mate from Mexico-- delicious stuff)
4 tbsp ketchup
2 tbsp agave nectar

This is a pretty simple recipe to make.  Start by boiling 4-5 cups of water in a saucepan.  While you're waiting for it to boil, cut up the tempeh into whatever shapes you'd like (I do triangles, roughly 1"x 2"). 

When it begins boiling, throw the tempeh into the saucepan and allow to boil for 20 minutes or so.

Allow the boiled tempeh to cool a bit before pouring them into a colander-- I like to throw in some cold water or ice-- this keeps them from breaking up as easily which tends to happen if you pour them directly out. 

Preheat the oven at 375 degrees.

Put the milk in a small saucer, the spices and flour in another saucer, and the panko bread crumbs in a third.  Place a baking sheet that is greased at the end of the line.  If you've ever breaded anything in your life (my assumption is that you have if you're looking up vegan wings recipes), this should look pretty familiar.  The process goes as follows.  Dip the Tempeh in milk, then the flour/spice mix, then a short dip in the milk again before hitting the bread crumbs and the baking sheet.  If there's someone else in the house, I recommend bribing them with the future wings into helping and taking over one of the steps; it will help everything from mixing and getting clumpy way too soon.

Throw the baking sheet in the oven once all of the tempeh is made.  Allow it to cook for 15 minutes, and then flip them for the other side to cook for 15 minutes.

After you've flipped the wings the first time, begin making the sauce.  Melt the butter (we don't have a microwave, the stove works fine) and add all of the ingredients.  Mix well and keep warm. 

10 minutes after you've flipped the wings, take them out of the oven and put a little of the sauce on them, allowing it to absorb a bit into the wings.  Try to use roughly half of the sauce-- the rest you can add after the wings are done.  Put the wings back in the oven for the remaining five minutes, and enjoy!

Caloric Info
Servings 5
Total Fat: 12.7 grams
Sat Fat: 3.6 grams
Polyunsat. Fat 4.1 grams
Monosat. Fat: 3.8 grams
Cholesterol: 0 grams
Sodium: 603.5 mg
Potassium: 164.6 mg
Carbs: 24.9 grams
Dietary Fiber: 0.8 grams
Sugar: 4.2 grams
Protein: 8.3 grams

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