Temp recipes

German Chocolate Cupcakes - https://www.dessertfortwo.com/german-chocolate-cupcakes/

For 4 servings; Double in ( )

• 5 oz. evaporated milk (7.5 oz heavy cream/2.5 oz milk) (sub = 3 ounces of whole milk and 9 ounces of heavy cream)

• 1/3 cup sugar (133 g;2/3 cup)

• 1 egg yolk (16 g/3 tbsp power; 22.5 g/1.5 tbsp water)

• 2 tbsp unsalted butter (4 tbsp)

• 0.5 tsp pure vanilla extract

• 1/4 cup chopped pecans (1/2 cup)

• 1/2 cup sweetened coconut flakes (1 cup)

 in a small saucepan, add the evaporated milk, sugar, egg yolk and butter. Turn the heat to medium low and cook while stirring until mixture starts to simmer around the edges of the pan. Lower the heat slightly, then continue to cook while stirring another 1 minute. It will thicken.  

Turn off heat, and stir in the pecans and coconut flakes. Pour the mixture into a bowl, let cool to room temperature, then refrigerate until ready to serve the cupcakes.

____________________________________

Butter Rum Ham; MFP; ~2700 cal; 452 g protein for full recipe.  So for HALF recipe ~20 servings = 70 cal/11 g protein like Kroger Ham slices or ~7 servings = 200 cal/31 g protein for dinner serving 

https://www.instagram.com/p/C8IG8BMJT6z/

Wet Ingredients:

1 pkg (14 oz/397 g) extra firm tofu with the liquid (no need to drain or press it)

-1 tbsp liquid smoke

-1 g salt (yes add)- 2 tbsp smoked salt (add less for a less salty ham)

-1 tbsp smoked paprika

-7 g, 1 tbsp MSG

-1 tbsp baking powder/white or apple cider vinegar

-several drops of vegan red food coloring or substitute beets/beetroot powder

-Splenda and more acid? (optional) a splash of pineapple or orange juice

-a few cracks of freshly ground pepper

-2 tbsp Dijon mustard

-1 tbsp maple syrup

-1 tbsp brown sugar

-1 tbsp 2 tbsp olive oil

-add creamer to about 160 cal w water; 1 cup unsweetened plant milk

Dry ingredient:

-480 g/4 cups Vital Wheat Gluten (VWG)

Extra Ingredients:

-1 tbsp 2 tbsp  vegan butter

-2 tbsp dark vegan rum

Instructions:

1. Add wet ingredients to a blender or food processor and process until the tofu has liquified. Taste-test

the mixture and adjust seasonings accordingly.

2. Add VWG and process until the dough comes together, and then process for another 3 min. If using a

small blender, you can do this step in small batches. Alternatively you can mix and knead the wet and dry

mixtures together for 5-10 min by hand.

3. Test the texture. It should be soft and stretchy and almost taffy-like.

4. Melt the vegan butter and mix in the vegan rum until well combined.

5. Incorporate the butter rum into the protein dough by tearing and stretching it and massaging the

mixture into all the crevices.

6. Form a roast shape as best you can. It doesn't have to be perfect! Add it to a ham press (if it is too big

you can cut it in half and do this in batches) or wrap it very tightly in foil (make sure it doesn't have any

room to expand and that no water can get in).

7. Let it rest for 30 min to let the protein bond back together after tearing it apart. This will help seal in

the fat when it cooks.

8. Steam for 2 hours, turning halfway through.

9. Let it cool and slice it up.

_______________________________________

Sauerkraut

Why This Recipe Works

A classic pairing with bratwurst and in Reubens, sauerkraut packs a tangy, sour punch. And yet it’s nothing more than shredded cabbage and salt that have been left to ferment. Determining the correct amount of salt was key. Aside from its impact on flavor, too little and the kraut quickly spoiled; too much and the fermentation slowed to a halt. The temperature at which the cabbage is left to ferment is also critical. As the temperature rises, the cabbage will ferment more quickly, and the results will taste sharper and more pungent.

1 head green cabbage (2 1/2 pounds), quartered, cored, and shredded

2 tablespoons pickling and canning salt

1 ½ teaspoons juniper berries

2 cups water

Before You Begin

To help the cabbage stay submerged, we place a bag of brine on top to weigh it down. We use brine (rather than water) because if the bag breaks it won’t ruin the careful balance of salinity inside the jar. For a balanced flavor, we prefer fermenting at a cool room temperature of 65 degrees (consider locations such as a basement, den, or cabinet in an air-conditioned room). We don’t recommend fermenting above 70 degrees as the flavor suffers, and above 75 degrees food safety becomes a concern. You will need cheesecloth for this recipe.

1. Cut out parchment paper round to match diameter of 1/2-gallon glass or ceramic container. Toss cabbage with 4 teaspoons salt in large bowl. Using your hands, forcefully knead salt into cabbage until it has softened and begins to release moisture, about 3 minutes. Stir in juniper berries.

2. Tightly pack cabbage mixture and any accumulated liquid in jar, pressing down firmly with your fist to eliminate air pockets as you pack. Press parchment round flush against surface of cabbage.

3. Dissolve remaining 2 teaspoons salt in water and transfer to 1-quart zipper-lock bag; squeeze out air and seal bag well. Place bag of brine on top of parchment and gently press down. Cover jar with triple layer of cheesecloth and secure with rubber band.

4. Place jar in cool room-temperature location (50 to 70 degrees; do not expose cabbage to temperatures above 70 degrees) away from direct sunlight and let ferment for 6 days; check jar daily, skimming residue and mold from surface and pressing to keep cabbage submerged. After 6 days, taste sauerkraut daily until it has reached desired flavor (this may take up to 7 days longer; sauerkraut should be pale and translucent with a tart and floral flavor).

5. When sauerkraut has reached desired flavor, remove cheesecloth, bag of brine, and parchment and skim off any residue or mold. Serve. (Sauerkraut and accumulated juices can be transferred to clean jar, covered, and refrigerated for up to 2 months; once refrigerated, flavor of sauerkraut will continue to mature.)

__________________________________________

Fried chicken in convection toaster oven

USE 1/4 for 2 pieces - 1.25 cups panko breadcrumbs and 2 tbsp EVOO, mix, microwave on high until they golden brown and crispy (this was for 2 big chicken breasts cut in half)

1 quarter recipe was too much for 2 pieces.  Add dry ingredients and start with minimal milk - Whisk an egg (1 cup almond milk), 1 tsp flour, 1 tbsp liq from kimchi (replace with water, vinegar, etc.), ½ tsp garlic powder, 2 g MSG until no lumps.

Make tofu/seitan about half inch thick

Dredge in liquid and allow to drip, then coat with bread crumbs and press in crumbs

Bake on rack sprayed with Pam on an oven tray at 400F.  Use center position in Breville.

https://www.youtube.com/watch?v=oe944MFVxoI

________________________________

MCTOFUICKEN - https://saucestache.com/introducing-the-mctofuicken/ - This is half recipe)

ChickUN

• 1 block firm tofu drained and pressed

• 1/2 cup VWG

• 3/4 tbsp methyl cellulose  Replace with 3 ingredients below:

• 2.1 g (4 capsules; 2/3 tsp) psyllium husk 

• 1 g (1/3 tsp) Arrowroot starch (corn starch)

• 3.5g (1 tsp) chickpea flour) 

• 1.5 tsp olive oil

• 1.5 tsp nutritional yeast

Original breading (half of original; use half of below for 2 patties)

• Remaining corn starch about 1/4 cup

• 60 g/0.5 cup Flour

• 1/4 tbsp Mustard powder

• 0.5 tsp garlic powder

• 0.5 tsp onion powder

• 1 g msg (yes add for low sodium)

• 0.5 tsp black pepper

• 0.5 tsp olive oil

• 1/2 cup milk

Updated instructions:

1. Mix in a food processor until it comes together and form into 4 patties 

2. Dip in corn starch and pat off extra

3. Make wet batter by combining wet batter ingredients and using enough coconut milk until a thick batter is formed. It should stick to a spoon but still be runny.

4. dip patties in batter and place on lined baking sheet and place in freezer for at least 1-2 hours until firm. You can freeze until ready to fry

5. heat preferred cooking oil ( I use vegetable oil) to 350ºf

6. Fry a few at a time until golden brown!

https://saucestache.com/introducing-the-mctofuicken/

_________________

Vegan M&C

14 ounces elbow pasta

3.5 tablespoons canola oil (was dairy-free butter)

3.5 tablespoons all-purpose flour

3/4 teaspoon salt

1/2 teaspoon ground black pepper

1/2 teaspoon garlic powder

nutmeg

paprika

nutrional yeast

4 cups unsweetened non-dairy milk

2 bags Daiya Foods Cheddar Style Cutting Board Shreds

https://www.emilieeats.com/the-best-vegan-mac-and-cheese/

Sweet & Spicy Tofu Puffs

2 blocks (400g) tofu

2/3 cup (80g) chickpea flour

1 Tsp each salt, curry powder, paprika (or use other spices you like)

Process in food processor and/or Knead until it’s a dough.

Shape in small balls.

Mix with 1 Tbsp corn starch and oil.

Bake at 180C/360F for 20mins.

Sweet-spicy-Gochujang glaze

3 Tbsp each Gochujang, vinegar, and agave

6 Tbsp ketchup

Heat up until thickened and stir in the tofu.

https://i.imgur.com/JsVxNi1.gifv

__________________________

¼ cup chopped onions

15 oz no salt added tomato sauce (canned)

8 tablespoons of no salt added tomato paste

1 ½ tablespoons sugar

3 tsps garlic, diced or minced

1 ½ tsps ground oregano

2 tbsps leaves basil (dried)

⅛ tsp crushed red pepper flakes

1 ½ cups of water

________________________

CAMPFIRE STEW

• 1/2 cup vegetable oil

• 3 large vegan sausage links, halved horizontally

• 2 shallots, diced

• celery stalk, diced

• 4 large beefsteak tomatoes, chopped

• 1/2 cup packed light brown sugar

• 1 teaspoon dried sage

• 1 teaspoon onion powder

• Pinch of ground mace

• 1 (15-ounce) can black beans, drained and rinsed

• 3/4 cup vegetable broth

• Salt and freshly ground black pepper

• 1 tablespoon chopped green onion

1. PLACE a cast iron skillet directly aver an open flame

2. WHEN the skillet is hot, add oil. Then add the sausages and cook. Remove and set aside.

3. ADD the shallots and celery and cook until they have slightly browned in color, about 5 minutes.

4. STIR in the tomatoes, brown sugar, sage, onion powder, and mace. Cook, stirring frequently, unti| the liquid from the tomatoes is reduced by half.

5. ADD the black beans and vegetable broth. Bring to a light simmer and return the sausage to the pan. Season with salt and pepper to taste.

6. TRANSFER to serving bowls, topping each with some of the green onion, and enjoy by the fire.

________________________________

Spicy Vegan Air-Fried Buffalo Tofu Poppers

• 1 (15-ounce) package extra-firm tofu

• ½ cup chickpea flour

• ½ cup water, plus ¼ cup more if needed

• 2 cups bread crumbs

• ½ cup hot sauce

• 2 tablespoons maple syrup

• ¼ cup chopped cilantro, for garnish

1. Preheat air-fryer to 350 degrees. Crumble tofu into 2-inch pieces. Into a large bowl, combine flour and water. Onto a plate, add breadcrumbs.

2. Dip each piece of tofu into batter, then roll in bread crumbs. Set aside. Repeat with remaining pieces.

3. Air-fry battered tofu for 12 minutes, or until golden brown. Into a medium bowl, combine maple syrup and hot sauce.

4. Add finished tofu poppers to maple syrup and hot sauce. Toss, garnish with cilantro and serve.

5. https://vegnews.com/vegan-recipes/vegan-air-fryer-buffalo-tofu-poppers

_____________________________________________________________________________________________

Lemon Herb Farro Bowl

• 1 cup farro

• 2 cup water

• chickpeas

• 2 cups greens, chopped

• Lemon Herb Dressing

• 4 tbsp aqufaba liquid from the chickpea can

• 1 tbsp fresh lemon juice

• 1/2 tsp fresh thyme leaves

• 1/2 cup parsley, chopped

• 1 garlic clove, minced 1 tsp

• 1/4 tsp Dijon mustard

• 1/4 tsp sea salt, more to taste

• black pepper to taste

• pinch of red pepper flakes, optional

1. Cooking Farro

2. Rinse the farro under cold water. I like to to use a strainer to rinse the farro. Bring 2 cups of water plus 1 cup of farro to a boil. Reduce heat and cover and simmer for about 30 minutes until the farro soft or chewy texture. Remove from the heat and let stand covered so the farro can absorb the rest of the liquid about 10 minutes.

3. Lemon Herb Dressing

4. Chop up the garlic, parsley and thyme. To a bowl add in garlic parsley, thyme and the rest of the ingredients and whisk together. Set aside.

5. Assemble the Bowl

6. If you are using arugula or kale, I suggest chopping up the greens and squeezing some fresh lemon juice and massaging the greens with lemon juice. Helps break the greens down. If you are using spinach you can skip this step.

7. To a large bowl add the cooked farro, chickpeas, greens, and the Lemon Herb Dressing and mix together.

8. (You could also use the same pot you cooked the farro in depending on the size of the bowl)

https://plantbasedfoody.com/lemon-herb-farro-bowl/#wprm-recipe-container-4965

___________________________________________________________________________________________________________

Italian Lemon Basil Wild Rice

1 cup (140g) wild rice blend

1 teaspoon Italian seasoning

1 cup + 6 tablespoons water

2 tablespoons (30g) fresh lemon juice

4 large garlic cloves, minced (8g)

1/4 + 1/8 teaspoon fine salt

3-4 tablespoons (8g) freshly chopped basil

1. Rinse the rice first well with room temperature water. This helps produce fluffier rice.

2. Add all of the ingredients to a medium pot, except the fresh basil. Bring to a boil, give it a quick stir, reduce the heat to low and simmer 15-20 minutes, covered, until all the water is completely gone.

3. Return the lid and let the rice sit for only 5 minutes.

4. Fluff the rice with a fork and then stir in the chopped basil. Serve immediately. Do not return the lid at this point, or it can make the rice turn mushy.

https://thevegan8.com/italian-lemon-basil-wild-rice/

_____________________________________________________________________________________________

Gentle Chef Ballparks – Vegan Franks

4 oz/115 grams well-pressed and blotted extra-firm tofu

3 tablespoons tamari, soy sauce or Bragg Liquid Aminos

2 tablespoons mild vegetable oil

1 tablespoon onion powder

1½ teaspoon garlic powder

1 teaspoon smoked paprika (or 1 teaspoon sweet paprika and 1 teaspoon liquid smoke)

¾ teaspoon ground nutmeg

¾ teaspoon ground coriander

½ teaspoon commercial poultry seasoning

⅛ teaspoon FD&C red food color

270 ml/grams water (1 cup plus 2 tablespoons)

150 grams (1 cup, scoop and level) vital wheat gluten

1. Crumble the pressed tofu into the food processor. Add the tamari, oil, onion and garlic powder, paprika, spices and food color.

2. Add a small quantity of the measured water and process until smooth (if all the water is added at this point it will create excessive splashing). Add the gluten and the remaining measured water and process the mixture for 3 full minutes. Use a timer for accuracy. The dough should be soft, sticky, glossy, stretchy and slightly warm.

3. Divide into 8 portions, about 80 grams each using a digital scale, and double wrap in pop-up foil (10-inch by 12-inch) or single wrap in cut pieces of heavy-duty foil (10-inch by 12-inch).

4. To do this, place a portion of dough on the foil and press and stretch the dough into a rough sausage shape about 6-inches long. Don’t worry about shaping perfectly – the foil when do this when rolled and twisted. Roll into a cylinder shape and twist the ends tightly to seal.

Pressure Cooker (e.g., Instant Pot)

1. Add a few cups of water to the bottom of the pressure cooker and place the wrapped dough on a trivet. Pressure-cook on high for 30 minutes.

2. Unplug or turn unit off and set timer for another 30 minutes. During this time the pressure will naturally release. Even if the safety valve pin drops, allow the 30 minutes to complete – do not force the pin down. Open unit and remove wrappers.

3. Allow to cool and then refrigerate in their wrappers until completely chilled until firm before unwrapping and heating and serving. Since the franks are hand-wrapped they will be somewhat rustic in appearance with surface imperfections – but nonetheless delicious.

4. Brown the Ballparks in an oiled, non-stick skillet or oiled grill grate; reheat in a steamer; or gently simmer in enough water to cover. Serve with your favorite condiments.

https://thegentlechef.com/ballparks-vegan-franks/?fbclid=IwAR1X1jj2LYmMlf6nlwvRzrgomar-iMslsKbORnRoSUtWC15U5Nc7lf5MUBc

_____________________________________________________________________________________________

One Pan Tofu Coconut Curry

1 tbsp vegetable oil

1 yellow (or white) onion, chopped

1 bell pepper, chopped

3 garlic cloves, minced

1-inch fresh ginger, minced

1 tbsp curry powder

½ tsp turmeric powder

½ tsp cumin powder

400 ml (14 fl. oz.) canned coconut milk

½ cup crushed tomatoes

2 tbsp tomato paste

454 g extra firm plain tofu, chopped into 1-inch cubes

2 cups baby spinach

1 lime, zest and juice

½ cup fresh cilantro, chopped

Salt and pepper, to taste

1. In a large sauté pan or skillet (I use a 12-inch skillet) at medium-high heat, add the vegetable oil, onion, bell pepper, salt, and pepper. Sauté until the onions begin to brown, about 4-5 minutes.

2. Add in the garlic, ginger, curry powder, turmeric, and cumin and stir for another minute or two, until fragrant.

3. Reduce the heat to low and stir in the coconut milk, crushed tomatoes, and tomato paste until well-incorporated. Add the tofu and gently stir to coat with the sauce.

4. Bring the curry to a boil before reducing the heat to a simmer. Cook uncovered for 5 minutes.

5. Stir in the spinach, lime zest, and lime juice, until the spinach wilts. Taste for additional salt and pepper. Top with fresh cilantro and serve over rice. Enjoy!

Nutritional information is based on one serving for a total of six servings excluding rice.

Nutrition Information: YIELD: 6 SERVING SIZE: 1

Amount Per Serving: CALORIES: 258TOTAL FAT: 20gSATURATED FAT: 13gTRANS FAT: 0gUNSATURATED FAT: 6gCHOLESTEROL: 0mgSODIUM: 136mgCARBOHYDRATES: 14gFIBER: 3gSUGAR: 8gPROTEIN: 10g

https://www.yayforfood.com/recipes/tofu-coconut-curry/

_____________________________________________________________________________________________

Savory Spring Tart

2 sheets frozen puff pastry, thawed

1 tsp. olive oil

1 bunch asparagus, cut into 2”pieces

8 large eggs

1⁄2 cup whole milk ricotta cheese

1 tsp. salt

1⁄2 tsp. ground pepper

4 green onions, sliced thin

1 cup Private Selection Shredded Asiago Cheese

1⁄2 cup goat cheese crumbles

Fresh dill, optional

1. Preheat oven to 400°F.

2. Lightly flour work surface and rolling pin. Carefully stack puff pastry sheets on top of each other. With rolling pin, lightly roll into a rectangle about ¼” thick using an upside-down sheet pan as a guide.

3. Carefully transfer pastry to sheet pan (roll pastry onto rolling pin and unroll it into the pan). Ensure pastry comes halfway up the sides of the pan. Prick pastry all over with fork. Place in fridge.

4. In a large sauté pan, heat olive oil over medium heat. Sauté asparagus, about 3 minutes. Remove from heat and set aside.

5. In a large bowl, whisk eggs, ricotta, salt and pepper.

6. Remove sheet pan from fridge. Scatter cooked asparagus, onions and Asiago cheese evenly on pastry. Pour egg mixture overtop, then evenly top with goat cheese.

7. Bake 10 minutes. Lower oven temperature to 375°F and bake until crust edges are golden and eggs are set and lightly browned (safe internal temperature of 160°F), about 25 minutes.

8. Run a butter knife around pan edges to loosen crust. Garnish with dill, if desired. Serve warm, refrigerating any leftovers.

_____________________________________________________________________________________________

https://www.theeburgerdude.com/post/vegan-popeyes-chickn-sandwich

A few tips for Fried Chick'n:

Get a deep fry thermometer. You can use a different one if you fry in a pan, but for my money, the deep fry thermometer has been a big help. I like to fry at 375 degrees.

Use a cooling rack after frying. The reason for this is, if you just put your chick'n on a plate, or paper towel, it's gonna steam itself and get soft. With a wire rack, it'll stay crispy.

Don't use olive oil to fry. You need to use something with a high smoke point, I usually fry with peanut oil, but vegetable or canola work fine too!

If the recipe calls for a vegan buttermilk, really let the plant-milk and vinegar sit for a good 5 -10 minutes. I have found that different plant-milks will thicken more or less. I personally use Ripple most times, and it works the best. You really want the wet mixture to be thick enough that it will stick to the chick'n and bind the breading.If it's not thick enough, add some more vinegar.

Shake off the excess flour and batter when you dredge.

Make sure you press the flour into the chick'n so it sticks!

And lastly, one thing I like to do is take a fork and dip it in the wet mixture, then flick it in the dry mix a few times and then whisk that together. That will help you get more craggly texture!

RECIPE

Makes about 5 Chick'n Patties

Seitan Chick'n

Half a can (7 oz) of white beans (or pinto, kidney etc)

3/4 cup water (or veggie broth)

2 Tbsp nutritional yeast

1 Tbsp Mrs. Dash Chicken seasoning (or any seasoning you like)

1/2 Tbsp garlic salt

2 dashes liquid smoke

1 cup vital wheat gluten

Breading (if frying)

1/2 cup flour

1/2 cup cornstarch

1 Tbsp baking powder

1 Tbsp Mrs. Dash Chicken seasoning (or any seasoning you like)

3/4 cup plant milk

3/4 Tbsp apple cider vinegar

1 Tbsp hot sauce of choice

1 Tbsp pickle brine

INSTRUCTIONS

1. Let's make the Seitan first. Combine all the ingredients except the vital wheat gluten in a blender and blend until smooth.

2. In a stand mixer bowl, combine the wet ingredients with the vital wheat gluten. Mix at first by hand / spatula.

3. After you mixed everything so it's well combined, make sure the texture is good. You want it to be springy and not too wet. If it feels to wet, add a tablespoon of more vital wheat gluten at a time until it feels more solid. If it's too dry, add a bit more water or broth until it comes together.

4. In the stand mixer, use a bread hook and knead the Seitan on level 2 for about 20 minutes. This will create a nice fibrous texture for the Seitan. 

5. Once Seitan has been kneaded, you can either do as I did and break it up into 5-6 chick'n patties, or keep it as one big piece and either cut or tear pieces off as you wish. You could easily make fried nuggets or chick'n fingers too! Whichever you choose, wrap the Seitan tightly in foil.

6. (try steaming) In your Instant Pot, fill it up with enough water to cover the Seitan and cook on high pressure for 1 hour 20 minutes. Release the pressure (carefully of course)

7. Once the Seitan is cool enough to handle, unwrap it and refrigerate for 4 hours.

8. If frying continue on, but if not, you can do whatever you want with the Seitan. I would normally pan fry it and put some BBQ sauce on it, eat with some mashed potatoes and green beans! YUM!

9. Okay, if you're here at step 9, it means it's time to fry!

10. Bring a pot or heavy cast iron skillet and some oil up to 375 degrees.

11. While oil is heating up, let's prepare our dredging stations.

12. Combine the flour, cornstarch, baking powder and Mrs. Dash seasoning in one bowl. Add the plant milk, apple cider vinegar, hot sauce and pickle brine in another bowl. Let it sit for a couple minutes to create the vegan buttermilk. Make sure it's thick enough to stick to the chick'n, otherwise, add more vinegar.

13. Once oil is up to temperature, dip your chick'n pieces in the wet, then dry, shaking off any excess flour, and then repeat to double dredge. 

14. Carefully add them to the oil and fry until golden brown.

15. Let them rest on a cooling rack, and once they're done, eat them however you'd like! 

Makes 4 Sandwiches

8 Gardein Chick’n Scallopini filet (thawed)*

Dill pickle slices

4 Vegan Brioche Buns (or use any bun you like)

*or use whatever Vegan Chick'n you like, each patty should be around 5 oz.

Cajun Seasoning

2 tsp salt

1 Tbsp cayenne

1 Tbsp garlic powder

1 Tbsp smoked paprika

1 tsp black pepper

1 tsp onion powder

1 tsp oregano

1 tsp white pepper

Wet Batter

1 cup unsweetened plant milk

1 Tbsp apple cider vinegar

1 Tbsp Louisiana hot sauce

2 Tbsp dill pickle brine

1/3 cup flour

Dry Batter

1/2 cup flour

1/2 cup cornstarch

1 Tbsp baking powder

2 Tbsp cajun seasoning

Salt & pepper to taste

1. Take 2 of your thawed Scallopinis and smash them into 1 large patty. Once all your patties are formed, throw them in the freezer for at least 1 hour to firm up. 

2. Prepare your dredging station. Combine all the wet batter ingredients in one bowl or dish, and then all the ingredients for the dry batter in another bowl or dish. 

3. Bring a pot of neutral oil (peanut, vegetable or canola for example) up to 375° F.

4. Once oil is up to frying temperature, dredge your filet(s) first in the dry batter, coating thoroughly and shaking off the excess, then into the wet batter, again coating well and letting the excess drip off, then one last time back into the dry. 

5. Carefully add your breaded filet into the hot oil, fry for about 5 minutes, or until golden brown and crispy. Let them rest on a wire rack. You can keep them warm in the oven set to 250° F.

6. Once all your patties are fried, toast and dress your buns with the cajun mayo, some pickles, hottie sauce if you wish, the fried chick'n and ENJOY!

_____________________________________________________________________________________________

Vegan Sausages (Frankfurter)

14 ounces medium tofu

5 tablespoon tapioca starch

2 and ½ tablespoon all-purpose flour

2 tablespoon oil

1 tablespoon maple syrup

2 teaspoon tomato paste

½ teaspoon dark soy sauce optional, for color

½ teaspoon salt

½ teaspoon each: ground coriander, white pepper, smoked paprika, onion powder

¼ teaspoon nutmeg

1. Place the tofu in a nut milk bag and squeeze with your hands to remove the moisture. You should remove ¼ to ⅓ cup of liquid, depending on the brand of tofu used.

2. Transfer the drained tofu to a food processor and add the tapioca starch, flour, oil, maple syrup, tomato paste, dark soy sauce, salt, and spices. Process for about 10 seconds, or until it forms a smooth and sticky paste.

3. Cut four 3.5x3-inch squares of cling film and place them on your counter. Scoop out about 1 and ½ tablespoon of the mixture and roll it gently into a ball using slightly oiled hands. Place the ball on one of the cling film squares. Repeat with 3 more balls. Wrap each ball tightly in the cling film, slightly pressing with your fingers to create a short log. Twist the ends of the cling film tightly to enclose the mixture. Place the 4 cocktail sausages in a bamboo steamer basket and repeat this step until you have used all of the mixture. You should end up with 25-27 cocktail sausages and fill the basket.

4. Bring a medium pot of water to a boil (the pot should be slightly smaller than your bamboo steamer basket). Once boiling, place the bamboo steamer basket on top of the pot and steam for 12 minutes. Do not open the lid.

5. Remove from heat, open the lid and let cool 3-5 minutes. Unwrap each sausage while still warm, and transfer to a plate.

6. Use the sausages in stews, soups, stir-fries, or as an amuse-bouche!

7. These sausages will keep for up to 5 days in the refrigerator. Sausages are best served warm. If planning to serve as an amuse-bouche, reheat in a pot of water.

https://fullofplants.com/vegan-cocktail-sausages-frankfurter/#recipe