We had a fabulous weekend here at Sideways Cottage with a couple of new WFPB friends–Chazz and Frances. We spent all weekend eating super delicious plant-based food made by Jamie and chatting away like we’d known each other all our lives.
Until they arrived, James had been calling Chazz and Frances my “imaginary friends” because we all met through an online plant-based group, and he seemed not entirely sure that they’d actually show up. However, being the good sport that he is, he planned out his fabulous feasts anyway.
Fortunately, my imaginary friends did show up!!
And we dined well on Jamie’s feasts!
I can’t believe I forgot to take a picture of the dessert for our second evening–a selection of FOUR different vegan cookies!!
Anyway, a fine time was had by all, and Bustie and Francie bonded over Jamie’s famous pecan pie (made in honour of our visiting Southern Belles…and Bustie, who sees himself as an honourary Southern Belle).
And in between all the food, we managed a few nice hikes–to Graham Lake, Fillongley Park, and Boyle Point, where we saw an eagle’s nest full of eagle chicks…or eaglets…or whatever they’re called.
Oh, and we hit opening day of the Denman Farmers’ Market and even visited the little craft store, where I picked up this fabulous little work of art created by a local artist:
And after Jamie’s yeoman service as our resident vegan chef, I wanted to make him something special for dinner (though the fridge is packed full of leftovers!). So when a recipe for vegan chick’n nuggets arrived in my e-mail this morning, I thought it would fit the bill for the type of food my boy enjoys tucking into while he watches one of his various spy series.
The recipe is from Irish twins at The Happy Pear, who have been advertising their new cookbook–Recipes for Happiness. I thought I’d take a crack at their recipe…with a few changes, of course! I removed the oil and added nooch and BTB (of course!).
Air-Fried Vegan Chick’n Nuggets
Soak for ten minutes in boiling water:
- 2/3 cup cashews
Meanwhile, add to food processor and run until oat flakes are powdery:
- 1/2 cup oat flakes
Drain the cashews and add to the food processor. Next, add the following:
- 8 tablespoons water
- 1/4 cup vital wheat gluten
- 3 TBS nutritional yeast
- 1 TBS Better Than Bouillon Vegetable Base
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp salt
- ½ tsp freshly ground black pepper
The mixture will form a dough in the food processor. If the mixture is too dry, add a drizzle more water. Form dough into twelve nuggets.
Dip each nugget into….
- 1 cup aqua faba
Next, coat each nugget in a mixture of….
- 1 cup whole-wheat panko crumbs
- ½ cup unsweetened coconut
- ¼ cup nutritional yeast
- 1 TBS pepper
Air fry the nuggets for twenty minutes, flipping at the halfway mark.
Serve with ketchup, honey, or vegan blue cheez dip!
I served the nuggets with a delicious atomic wedgie salad!
Oh, and my imaginary friends arrived bearing many lovely food gifts–date syrup and tahini from Trader Joe’s, a variety of vegan meats and cheezes from The Very Good Butchers–as well as these fabulous socks: perfect for a chilly Denman afternoon!
And the song of the day is Alexi Murdoch’s “Wait” because it’s a gorgeous (though haunting) song:
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