stairway to vegan

Sharing a journey into the world of fabulous vegan food.


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KFC (Kentucky Fried Cauliflower), finger licking good…

KFC (Kentucky Fried Cauliflower)

KFC (Kentucky Fried Cauliflower)

When I made this the first time, I used tofu for the nonChicken (see post pictures yesterday). While the tofu worked very well, visually, it just did not remind me of the original. So, after some thought, I decied to try cauliflower. This versitile little veggie can be used in so many ways. Grated raw, it resembles rice, pureed, it can make a tasty replacement for mashed potato’s, and now, it steps up to take on the challenge of chicken.

While this does not taste like chicken, the herb and spice blend is definately KFC in taste, and the best part is you can eat the “skin” with no guilt.

Enjoy,

96B4F31D4DF30EE65A022CF611762965

KFC (Kentucky Fried Cauliflower)

Serves 2 – 4

  • 1/3 cup olive oil
  • 1/2 head cauliflower broken into medium size flowerettes
  • 1 cup flour
  • 1/2 cup non dairy milk
  • 1 tspn apple cider vinegar

Herb and Spice mix:

  • 3 tspn paprika
  • 1/2 tspn salt
  • 1/2 tspn black pepper
  • 1 tspn vegetable stock seasoning
  • 1 tspn oregeno
  • 1 tspn tarragon
  • 1 tspn parsley
  • 1/2 tspn thyme
  • 1 tspn chives
  • 1/2 tspn garlic powder
  • 1/2 tspn onion powder
  • 1/2 tspn celery salt

Preheat oven to 400.

Blend all herb and spice mix ingredients together in a bowl with flour.

In seperate bowl, mix together milk and vinegar.

Dip cauliflower pieces in milk mixture, then in flour spice mixture. Redip in milk mixture and again in flour spice mixture. Place on greased baking sheet.

Bake 10 mins then turn over and bake for another 10 mins.

Remove from oven. Allow to cool slightly.

If you want the true, oily, spicy, effect, heat olive oil in pan and lightly fry each piece for a few mins on all sides until crispy. Place on paper towel to drain, then serve.

If you prefer less fat, serve after baking.

Serve with Creamy Dreamy Potato Salad and Tangy Coleslaw.

KFC (Kentucky Fried Cauliflower)

KFC (Kentucky Fried Cauliflower)

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KFC plus potato salad plus coleslaw = delicious summer meal…….and yes, it is vegan

KFC (Kentucky Fried nonChicken) Dinner

KFC (Kentucky Fried nonChicken) Dinner

I love where I live. Close to everything. The lake is literally a block away and the grocery store is a nice 15 min walk. I can even walk to work if I want in just under 35 mins. The one drawback is that there are also a number of very popular fast food restaurants within a block or two of my home. While I very rarely go to any of them,(unless I have one or more of my granddaughters visiting) the smell of one in particular, is almost impossible to resist.

Does anything smell any better than KFC? While I don’t indulge in the food, I do savour the aroma that often hits me when I venture out in my garden around supper time.

This week, when I picked up my CSA share, one of the new additions was a red cabbage.

CSA Week Five

CSA Week Five

First thought was, mmm, coleslaw. Then I saw the green onions and garlic scapes, second thought mmm, potato salad. By then I was pulling into my driveway and when I opened the car door, I was hit by that wave of 12 herbs and spices……hmmm third thought, why dont I make some KFC to go with that coleslaw and potato salad. And so, we have; KFC (Kentucky Fried nonChicken) dinner complete with potato salad and coleslaw

Today, I am posting the Creamy Dreamy Potato Salad and the Tangy Coleslaw recipes. Tomorrow I will post the KFC nonChicken recipe (I have had a brilliant thought for a slight variation on my original recipe, so stay posted)

Enjoy,

96B4F31D4DF30EE65A022CF611762965

Creamy Dreamy Potato Salad

Serves 4

Creamy Dreamy Potato Salad

Creamy Dreamy Potato Salad

  • 3 large potato’s peeled and diced into 1  inch cubes
    1 avocado
    1 lime juiced
    1/2 tspn salt
    1/2 tspn cayenne pepper
    1 tspn dry mustard
    1/2 tspn celery salt
    1 small tomato roughly chopped
    1/4 cup water
    1 garlic scape (or one garlic clove) finely minced
    1/3 cup red onion finely diced

Boil potato’s in water until just cooked (do not over cook. Potato’s should have a firm texture). Drain and rinse in cold water until completely cool. Set aside.
Add avocado, lime juice, salt, cayenne pepper, mustard, celery salt and tomato to blender. Blend until smooth, adding water a little at a time if needed and scraping down sides.
Gently fold avocado mixture and garlic and onion into potato’s. Chill and serve.

Tangy Coleslaw

Serves 4

Tangy Coleslaw

Tangy Coleslaw

  • 2 cups finely shredded red cabbage
  • 2 cups finely shredded green cabbage
  • 1 cup finely shredded kohlrabi (optional, I had one in the fridge that need to be used up)
  • 1 cup grated carrot
  • 1/3 cup apple cider vinegar
  • 1 1/2 tspn dry mustard
  • 1/2 cup olive oil
  • salt and pepper to taste

Combine cabbage, carrots and any other veggies in large bowl.

In blender, combine vinegar, mustard, olive oil, salt and pepper. Blend on high until creamy. you will need to stop and scrape down sides a couple of times.

Mix dressing with veggies. Chill and serve.