Fried Chickun


This is the fried chicken recipe I’ve been looking for – the flavours are just perfect in every way. I adapted Hell Yeah It’s Vegan!’s recipe a little:
– I had Gardein Chick’n Scallopini in the freezer, so I decided to use that rather than making seitan from scratch this time. However, while it tasted good, the Gardein doesn’t have enough substance – it got kinda soggy and didn’t really hold up to frying. Lightly marinated tofu would great, though.
– I only used about 1/4″ of peanut oil in my fancy new all-clad skillet, and it was plenty for frying the thin Gardein fillets.
– I also forgot to pick up spicy brown mustard, but I googled the ingredients and came across this:

“There are no known substitutes for spicy brown mustard. In this case, individuals are encouraged to make their own recipe for this condiment. The ingredients that are included in the makings of this are mustard seed, red wine vinegar, dry mustard, water, prepared horseradish, ground turmeric, ground cloves, brown sugar, and dry red wine. All of these ingredients must be combined and simmer in a saucepan , then allowed to sit for 60 to 90 minutes at room temperature before being used in any way.”

So… I mixed up the water and flour and then just added:
– a big pinch of mustard powder
– about a tsp of red wine vinegar
– 1/2 tsp of horse radish
– 1/4 tsp of turmeric
– a good pinch of brown sugar
– a tiny splash of beaujolais
since I didn’t have ground cloves and didn’t feel like waiting for an hour or more. But the breading tasted absolutely fantastic, I’ll definitely be making this again.

Served up with sauteed swiss chard and mashed potatoes:

fried chickun


Pad Thai


This pad thai recipe from Vegan Flavorista is so simple and quick to make – without the fish sauce of traditional pad thai, it does lack a little umami, but it’s still a fantastic dish. I only made two changes to the original recipe:
– I subbed Thai basil for cilantro
– I used a 1/2 tbsp less of sugar


Easy Salads


When you just don’t feel like cooking every day of the week, and you’re feeling bad about all the crap you ate last week, this is what you should do:

1. Boil some french lentils, about a 1/4 cup of dry lentils per serving, with twice as much water (rinse lentils, bring to a boil, reduce to a simmer for about 30 mins or so). Strain.

2. Boil some pearled barley (or quinoa, or millet, or wheat berries), about a 1/4 cup per serving – cover generously with water, bring to a boil, reduce to a simmer and cook about 30-40 mins. Strain.

3. Peel half a medium sweet potato per serving, chop into 1″ pieces, soak in cold water for about 30 mins.

4. Chop up a kabocha/buttercup pumpkin into quarters (1/4 per serving) and don’t bother peeling, also soak in cold water.

5. Heat oven to 425F. Rinse veggies, dry and then toss in a little safflower oil, some garlic powder, dried thyme and rosemary. Roast for about 30-40 mins, till tender.

6. Make a vinaigrette: 2 tbsp of good balsamic vinegar, 6 tbsp olive oil, a pinch of salt, a big pinch of brown sugar, some cracked pepper and some minced garlic (this makes enough for about 3 servings).

7. Serve everything warm, mixed up with a salad of spinach, red onion, grape tomatoes, cucumber and avocado.


Orange and Sesame Tofu


This is a Donna Klein recipe, via Your Vegan Mom, and it is DELICIOUS. I think I’ll be purchasing her vegan-Chinese cookbook soon.

Here’s what I did slightly differently, to make enough for 4 generous servings :
– I used the largest block of Wildwood tofu (extra firm), frozen and then thawed. I pressed it out for about an hour, after cutting it into 1″ cubes.
– 3 heads of broccoli and two medium red peppers.
– I left out the chili because I am a baby.
– I used regular soy sauce and seasoned rice vinegar.
– I subbed brown sugar for white.
– I forgot the spring onions.

This was really very simple to make, just a little bit fussy, and I’d definitely make it again. It reheats really well – I’d almost say it tastes better the second day, after the sauce has soaked into the tofu a little bit.

Apple Turnovers


I’m never making apple pie again – apple turnovers are where it’s at! Pepperidge Farms has a puff pastry that is unintentionally vegan – and it’s delicious.

Makes about 8 turnovers

1 package of vegan puff pastry, thawed

3 granny smith apples
1 lemon

2 tbsp Earth Balance
3/4 c brown sugar
1 tbsp cornstarch
1 tbsp water

Peel and core the apples, then slice into pieces that are about 1/4″ thick and an inch or so long. Place in a bowl of water with the juice from the lemon. Heat the butter in large pan on  medium, drain the apples and toss in the pan, cook for a couple of minutes. Add the sugar, mix well and cook for another couple of minutes. Mix the cornstarch into the water and add to the pan. Stir well and let thicken for another minute or two. Now your filling is done.

Preheat your oven to 400 F.

The Pepperidge Farms pastry is two sheets to a package. Carefully lay out each sheet on a piece of wax paper and cut each one into four squares. Line a cookie sheet with parchment paper and arrange the the PP squares (you might have to do two batches). Place about 2 tbsp of filling on each square, then fold over one side diagonally and press the edges together. Bake for about 25 mins, till lightly golden. Cool slightly, dust with powdered sugar, and serve with ice cream.

– add cinnamon when you add the brown sugar (I hate cinnamon with apples)
– make a frosting of 1 c powdered sugar + 1 tbsp almond milk + 1 tsp vanilla extract mixed together and then drizzled over the cooled turnovers.

Chocolate Chip Cookies


I tried PPK’s classic chocolate chip recipe a few days ago – I didn’t make any intentional adjustments but I did accidentally leave out the tapioca flour. Also: I rolled the dough into balls but forgot to flatten them. As a result, they took twice as long to cook. I wasn’t too keen on the texture, but that may have been the result of the missing tapioca flour (which you can sub with arrowroot or cornstarch). They did have a nice, slightly caramel flavour which I liked.