Tuesday, October 19, 2010

Tempeh Hot "Wings" w/Vegan Ranch Dip













This past weekend I went to the 1st Texas State Veggie fair, it was organized by www.dallasvegan.com in response to the Texas State Fair's definite lack of many vegan options! I went to the Big Texas State Fair the weekend before with a purse full of Lara bars & only bought a margarita while I was there! While waiting in line to buy tickets so I could buy said margarita the group in front of us was eating some battered & deep fried bacon, their comment was that the breading was good & the bacon(poor dead animal) just tasted like salt! They offered some to me & my husband, we both declined.

Anywho, back to the Texas Veggie Fair! I wish they weren't scared of the word vegan, it was a vegan fair, all vegan food & vegan organizations in attendance. They had nachos, frito pies, jalapeƱo poppers, corndogs, fried cookie dough, fried cinnamon rolls, fried okra, & I know I'm forgetting something... While watching the food vendors prepare their awesome fried treats I learned a thing or two about breading food, & it works like a charm!

My discussions of the fair's fried vegan food on twitter & my creation of vegan ranch dip sparked a twitter conversation about tempeh wings & how to make them awesome! I had never made tempeh "wings" before, although these are not fried but baked the breading techniques work well for both methods! The finished product was so good! The first bite was a bit creepy, then I melted because the flavors were so familiar! Enjoy!

Tempeh Wings
Makes 12 "wings"

1 8oz package of tempeh
1/3c vegetable broth
1/2t poultry seasoning
1c soy milk
1c corn starch
2c panko bread crumbs - I use whole wheat
1/2c divided/Franks red hot sauce (I wasn't very definite with these measurements)
4T vegan margarine

Cut tempeh in half, then slice each half lengthwise to make them thinner I cut 12 pieces in all
























Mix together the 1/3 vegetable broth, 1/2t poultry seasoning & 2T of the hot sauce.

If you do not do this step it will be BAD!!! Add the tempeh & the liquid to a shallow pan, bring to a low simmer over medium heat, when bubbling reduce heat & cover for 10 mins or until the liquid is absorbed. Remove from heat & let cool












While the tempeh pieces are cooling get three bowls:
in one bowl add 1c cornstarch
in one bowl add 1c panko breadcrumbs
in one bowl add 1c soy milk & 2T of hot sauce

Prepare a baking sheet lined with foil I use a rack on top of the baking sheet so I don't have to flip them.

Preheat oven to 450 degrees F

When the tempeh is cool enough to handle, dip in this order: 1. cornstarch first, shake off excess
2. Soy milk/hot sauce mixture
3. Panko breadcrumbs (press them hard into the crumbs, if u like a thicker crust dip them back into he milk & then back into the breadcrumbs)

Place on the baking sheet, bake for 20 minutes. If not using a rack bake for 10 mins, flip & bake for an additional 10 minutes.












While the tempeh wings are baking melt the margarine, if your oven vents under one of the burners on the stove I put it in a metal bowl & use the residual heat from the baking! ;)
When the margarine is melted add the hot sauce & stir well!

This is the hot sauce I LOVE & it only has five ingredients!!!









I am kinda funny about food textures, if something is breaded I expect or to be crispy. But wing sometimes aren't.

I would wait to dip the "wings" in the sauce mixture until you are serving them, they get soggy if you try to do this much beforehand, if they do get too soggy for your taste put them back in the oven @ 450 and check every five minutes.

UPDATE: the leftovers that were already dipped in the hot-sauce we even better as my lunch! I heated them @ 450 for 10 minutes in the toaster oven at work, they were not as soggy as I though they would be. I'm betting this would also work well to make a large batch & freeze!

and now for the dipping sauce!












Vegan Ranch Dip/Salad Dressing

1/3 C Veganaise
1/3 C Tofutti better than sour cream
1/2t dried parsley
1/2t dried dill weed
1/2t garlic powder
1/2t onion powder
1/8t salt
1/8t fresh ground black pepper or to taste

Mix all ingredients well, the flavors will meld more if you let them sit longer before serving.

To thin out the recipe for use as a salad dressing add 1T of soy milk or other vegan milk at a time until it is the consistency you desire.

Variations:
Add a few drops of liquid smoke for a bacon ranch flavor


- Posted using BlogPress on iPhone4



Wednesday, October 13, 2010

Vegan Goldfish-like Cheddar Crackers!







I liked crackers before I was vegan & my absolute favorite was cheddar goldfish! Kinda disturbing now to think of eating a cow-milk cheese cracker shaped like a fish! ;) I hear you can order a fish shaped cutter online, but I don't need any more junk in the kitchen drawers!

I searched for a homemade goldfish recipe & here is my veganization of it!

Vegan Goldfish-like Cheddar Crackers!
1 C Spelt flour
4 T cold unsalted vegan margarine spread, cut into small pieces
8 oz vegan cheese, I used Daiya cheddar, one bag = 8oz
1/2 t salt
1/2 t fresh-ground pepper

Pulse the flour, butter, cheese, salt, and pepper together using a food processor until the mixture resembles coarse meal.
Pulse in 3 to 4 tablespoons of water, one tablespoon at a time, and only enough so that the dough forms a ball and rides the blade.
Remove, wrap in plastic, and chill for 20 minutes or up to 24 hours.
Line 2 baking pans with parchment paper and set aside.
Roll the dough out to 1/8-inch thickness. (If you roll it thicker, it will still work, but the crackers won't be quite as crunchy. This dough rolled out so easily; you'll wish that you always worked with cheddar!)
Cut out as many crackers as possible.
Place them 1/4 inch apart on the prepared baking pans.
Bake at 350 F until golden and crisp - 15 to 20 minutes.


- Posted using BlogPress from my iPhone4