Vegan Chicken Nuggets

Chicken:
1 cup vital wheat gluten
2 tbsp nutritional yeast
1 tsp onion powder
1/2 tsp salt
1/2 tsp poultry seasoning
3/4 cup vegetable broth
2 tbsp tahini
Simmering sauce:
2-3 cups of vegetable broth
1 onion chopped
2 tbsp garlic powdre

In a mixing bowl, mix together wheat gluten, nutritional yeast, onion powder and poultry seasoning.
In a larger bowl, combine broth and tahini and whisk until smooth.
Mix the dry ingredients with the wet and stir until well combined.
Knead  the dough until it is elastic but not dry. Sprinkle some additional gluten flour if you find you have made your dough too sticky.
Divide the dough into small little nuggets. Keep in mind they will grow to about twice their size, so make them smaller then you would normally. You should have enough dough for 24. Place the nuggets in a casserole dish, covering them with vegetable broth.

Cook nuggets in broth and onions for 1 hour at 350 degrees, flipping at 45 minutes.


Breading:
3 eggs worth of egg replacer
2/3 cup all-purpose flour
1/3 cup tempura mix
2 teaspoons salt
1 teaspoon onion powder
1/4 teaspoon pepper
1 teaspoon garlic powder

Place egg replacer in a small, shallow bowl.
Combine the flour, tempura salt, pepper, onion powder and garlic powder in a large zip lock bag.
Coat each nugget with the flour mixture by shaking in the zip lock bag.
Remove and dredge each nugget in the “egg” mixture, coating well. Then return each filet to the flour/seasoning mixture. Shake to coat. Lay the nuggets on a cookie sheet lined with parchment paper and place in the freezer for half an hour. Cover and refrigerate remaining egg mixture.

After freezing, repeat the “coating” process.

Deep fry the nuggets in a large pot of oil at 375° for 10-12 minutes or until light brown and crispy.

From http://theedgyveg.com/2014/03/08/vegan-mcdonalds-series-mcnuggets/

Vegan Deodorant

2 tbsp baking soda
2 tbsp arrowroot flour
2 tbsp unrefined coconut oil

Sift together baking soda and arrowroot flour. Mix in coconut oil until thoroughly combined.

Vegan Shampoo and Conditioner

Shampoo: (手作りシャンプー)
1/4 cup water
2 tbsp potassium hydroxide (水酸化カリウム)
1/4 cup unrefined coconut oil (ココナッツオイル)
1/4 cup sunflower oil (himawari yu)
2 tbsp castor oil (ひまし油)
1 cups water
15 drops citrus essential oil (エッセンシャルオイル)

Use within 2 months

Conditioner: (手作りリンス)
1/3 cup water
4 tsp jojoba oil (ホホバ油)
1 tsp rice bran oil (kome yu)
2 tsp emulsifying wax (セテアリルアルコール)
15 drops citrus essential oil (エッセンシャルオイル)

Use within 2 months

Altered from http://www.videojug.com/film/how-to-make-your-own-herbal-hair-shampoo
http://www.videojug.com/film/how-to-make-a-homemade-hair-conditioner

Vegan Sun dried Tomato Hummus

1 can garbanzo beans, rinsed and drained
1/2 cup sun dried tomatoes
¼ cup olive oil, plus extra for drizzling
1 tablespoon lemon juice
1 garlic clove
1 tsp smoked paprika
½ teaspoon sea salt
½ teaspoon freshly ground black pepper

Combine beans, tomatoes, oil, lemon juice, garlic, salt, and pepper in a food processor and process until smooth, stopping to scrape down the sides with a spatula.

Altered from http://chefchloe.com/entrees/hummus-pomodoro-with-warm-pizza-crust.html

Vegan Teriyaki Tofu and Broccoli

1 tbsp canola oil
1 package cubed tofu, drained
12oz bag Birdseye steamfresh broccoli cuts
Teriyaki sauce:
1/4 cup soy sauce
1/4 cup mirin
2 tbsp sugar
2 tsp corn starch
2 tbsp water
1/4 tsp garlic powder
1/8 tsp sesame seeds

In a small saucepan, combine sugar, mirin, soy sauce, garlic powder, and bring to a boil.
In a small bowl, combine corn starch with water and whisk it all together. Add the mixture in the sauce. Quickly whisk the sauce to evenly distribute the corn starch mixture. If desired, add sesame seeds and stir the sauce while it's being reduced to the consistency you like.

Heat oil in a wok over medium high heat and add tofu. Microwave broccoli in bag for 3 minutes and add contents to wok. Stir a few minutes, add teriyaki sauce, lower heat, and cook a few more minutes.

Extra firm tofu can be drained and cut into cubes if cubed tofu is not available.

Altered from http://www.justonecookbook.com/how-to/teriyaki-sauce/
 http://www.house-foods.com/product/Wok+Me+Up+Sweet+Teriyaki/

Vegan Creamy Vegetable Sauce

Tofu Sour Cream:
12.3oz tetra box soft tofu
1/2 cup olive oil

Makes 1 1/2 cups.

Sauce:
3 tbsp olive oil
3 medium size onion, finely chopped
4 1/2 cups vegetable broth
1/4 cup + 2 tbsp unbleached flour
1 1/2 cups tofu sour cream
1 tbsp yellow mustard
1 tsp garlic salt
salt and pepper to taste

Over medium heat saute onions in oil for 5 minutes or until soft and translucent. Add mushrooms and saute stirring for five minutes more.
Reduce heat to medium low, blend in flour and cook stirring for 2 minutes. Raise heat to medium high and add the broth and cook stirring constantly until thick and smooth-3-5 minutes.
Stir in sour cream, salt, pepper, and mustard.

Altered from Chloe's Vegan Kitchen
http://vegweb.com/index.php?topic=7568.0

Vegan Coconut Oil, Flakes, Cream Recipe

Banana coconut cream:

1 can refrigerated coconut cream

4 super ripe bananas

Peel bananas into stand mixer bowl and stir on low until well mashed. Add in cream and mix until well incorporated. Eat as is or serve with other desserts such as cookies, cake, pie, and refrigerate leftovers.

Coconut butter:

3 cups unsweetened shredded coconut flakes

2 tbsp coconut oil, melted (optional)

In a Vitamix, blend coconut flakes until grainy. If consistency is powdery and not buttery, add coconut oil and process until smooth. 

To make coconut banana mousse, blend banana cream into coconut butter. Spoon into a container and store in refrigerator, reserving two tablespoons in the blender.

Iced Creamy Vanilla Latte:

2 tbsp coconut banana mousse

1/2 cup vanilla soy milk

1/2 tbsp Torani signature vanilla syrup

1 tsp stevia

3/4 cup ice (I used 6 moon shaped cubes)

In a Vitamix, blend all ingredients until smooth. Serve over ice.