'CHICKEN' TOFU STRIPS AND WAFFLES [VEGAN]
THIS RECIPE IS :
INGREDIENTS
- 1 14-ounce block extra firm tofu
- 1 cup bread crumbs (gluten-free if necessary)
- 1 teaspoon dried thyme
- 1 teaspoon basil
- 1/2-1 teaspoon salt, to taste
- 1/4 olive oil
PREPARATION
- Preheat oven to 400°F.
- Press the tofu.
- Mix the breadcrumbs with all the spices into a bowl and set aside.
- Pour the olive oil into a separate bowl and set aside.
- Oil a baking sheet and set aside.
- Cut the tofu into strips. Taking one tofu strip at a time, gently dip the strip into the bowl of oil. Make sure it’s completely covered in oil.
- Once the tofu strip is nicely oiled, dip it into the breadcrumb mixture, ensuring that it is completely coated in the breadcrumbs. Place the bread covered strip onto the baking sheet. Repeat for the rest of the tofu strips.
- Bake at 400°F for about 20-30 minutes, flipping the strips over once in between.
AUTHOR & RECIPE DETAILS
Kiran is the blogger behind HappyGut, a healthy, plant-based & gluten-free food blog. She focuses on creating ultra simple and delicious dishes for her readers. She currently resides in Toronto, Canada and spends her time in the kitchen, in the start-up space and meditating.
SICILIAN ROASTED CAULIFLOWER [VEGAN, GLUTEN-FREE]
THIS RECIPE IS :
SERVES
4INGREDIENTS
- 1 head of cauliflower
- Salt
- 1/2 cup olive oil
- 2 garlic cloves
- 1/2 cup gluten-free bread crumbs
- 1/2 cup raisins
- 1/2 cup pine nuts or sunflower seeds
- 1/2 teaspoon hot pepper flakes or 1/2 red hot pepper, finely chopped
- 1 tablespoon each of oregano, rosemary, and thyme
- Salt and pepper
- 2 tablespoons chopped parsley
PREPARATION
- Wash cauliflower and remove the thick leaves but leave the young, green leaves. Boil in salted water until steamed to al dente. Drain the cauliflower.
- Warm up the oil in a frying pan, add the bread crumbs and garlic cloves and fry until golden brown.
- Add the soaked raisins, sunflower seeds, and hot peppers. Season with salt and pepper.
- Arrange the cauliflower in an ovenproof dish and pour on some oil.
- Bake in preheated oven at 390°F for half an hour until the cauliflower and bread are browned.
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AUTHOR & RECIPE DETAILS
Simple, fresh, natural, healthy, local, and seasonal food that is a feast for the eyes. Hi, I am Lilia, living in the North of Poland. I am the cook and writer behind the blog A lemon tree café. Although not vegan, I love cooking and eating plant-based food the most. Simple, fresh, natural, healthy, local, and seasonal – this is the food that you will find in my kitchen. But most of all my food has to be delicious and beautiful to look at.
POLENTA FRIES MADE WITH AQUAFABA [VEGAN, GLUTEN-FREE]
THIS RECIPE IS :
INGREDIENTS
- 1 cup water or vegetable stock
- 1 cup non-dairy milk (unsweetened, and unflavored)
- 1/4 cup aquafaba
- 1 teaspoon salt
- 1/2 cup corn flour
- 1/2 cup cornmeal (divided)
- 2 1/2 teaspoons vegan butter
- Oil for frying
- Dipping sauce of your choice
PREPARATION
- In a medium saucepan, bring the vegetable stock and the salt to a boil.
- Once boiling, reduce the heat to a simmer and slowly add the corn flour, a little at a time, whisking continuously. It’s important to do this so you don’t get lumps. You could also sift the cornflour into the vegetable stock if you like.
- Now add 1/4 cup of cornmeal, using the same method. The polenta will quickly thicken and get very “bloopy.”
- Remove from heat and stir in vegan butter. Set aside for a moment while you prepare the pan.
- Lightly oil an 8×8-inch cake pan. Spread the polenta into the pan, and smooth the top with a spatula. Place in the fridge to set overnight.
- The next day, remove from the fridge and carefully flip upside down onto a cutting board. Using a sharp knife, slice into “fries.”
- Heat a large cast-iron skillet over medium-high heat. Add enough oil to cover the bottom of the pan, and wait for the old to begin o shimmer to know it’s hot enough.
- While the oil is heating add the remaining 1/4 cup of cornmeal to a shadow dish, and toss the polenta fries in it to coat.
- Cook the fries in the hot oil, being sure to flip them until the are crispy and browned on the edges. Drain on paper towel, hit them with a little extra sea salt, and serve hot with your favorite dip.
AUTHOR & RECIPE DETAILS
Rebecca Coleman is a food and travel blogger based in Vancouver, BC, Canada, and describes herself as a "localvore with a wanderlust. She is the author of "Aquafabulous!: 100+ Egg-Free Vegan Recipes Using Aquafaba (Bean Water)." While solo parenting the world's greatest teenager, she teaches marketing at BCIT and UBC, has an unapologetic addiction to Americanos, and makes the best vegan "pulled pork" ever.
