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, February 6, 2012

Baked Vegan Popcorn Chicken

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This one comes straight to you from game day 2012! And though the Patriots lost (although I try not to mention it in front of Andy, whose soul was crushed that day), these were perfectly delicious and gone before halftime. Even our non-Vegan friends couldn't stop eating them.

The sauce I recommend is an old favourite straight off my father's sadly not vegan chicken wings. I've made amends, and it's perfectly delectable with these Vegan versions.

The "chicken" is one we used before on this site, taken from Vegan Dad's brilliant idea to use mushrooms with wheat gluten to make a quick seitan. You can skip the mess and sub in store bought seitan as well. Basically, it follows the same recipe and ideas as our BBQ Wings, only these are smaller, rounder, and backed without any sauce to make them crispy and delicious with any dipping sauce.

Seitan:
1 c chopped button mushrooms
1/3 c onions, diced
1/4 c red pepper, diced
2 tbsps olive oil
1/2 c water
1 c wheat gluten
2 tbsps diced garlic
1 tsp garlic salt
2 tsp onion powder
1 tsp paprika
1 dash rosemary

Flour Mixture:
1 c flour
1 c panko breadcrumbs
1/4 c nutrional yeast
2 tbsp garlic powder
1 tbsp onion powder
salt and pepper - as desired
(Mix all ingredients together in a bowl and set aside)

Separate bowls of:
Olive Oil
Buttermilk (1 c non-dairy milk and 1 tsp apple cider vinegar)

In a food processor, blend the chopped veggies and mushrooms. Add the oil and spices, and blend under course. Add the water and the wheat gluten, and pulse under the mixture resembles a sticky dough.

Pull apart about a tablespoon of dough, and dredge it in olive oil. Roll it in the flour mixture, and drop into the buttermilk. Roll again in flour mixture.

Do this until you have no dough left. Bake all poppers for about 30-40 minutes, or until dough inside is dark gray in colour and outside of poppers are golden brown and crispy, and they spring back up at your touch immediately. Dip in your favourite sauces and enjoy!


Spicy Soy Mustard Sauce:
1/2 c prepared mustard
5 tablespoons soy sauce


Honey Mustard Sauce:
1/2 c prepared yellow mustard
5 tablespoons light or raw agave nectar



1 comment:

  1. Thanks for sharing! :) Wanted to find a baked version of vegan popcorn chicken, and got so excited to find your recipe. Really look forward to making it.

    ReplyDelete