Sunday, February 6, 2011
A vegan take on another game day snack- chicken fingers. Statistics show that 90 to 100 million pounds of chicken are consumed on Super Bowl Sunday alone. Sounds pretty insane to me, especially since you can find more humane and equally addictive snack options.
Now this isn't the healthiest snack I've ever made, but I'll make the exception for Game Day- if you can't beat 'em, join 'em with something vegetarian. For these "chik'n fingers," I sliced some Gardein filets into strips, and since I rang in Chinese New Year with takeout, I decided to season my chik'n batter with Asian elements like sesame seeds, ginger, and garlic- you could also choose to add some five spice powder, ground star anise, or chili powder if you like! I tried both baking and frying the chik'n fingers to see which I liked more, and actually, I preferred the fried chik'n fingers- the spices in the batter came through more than with the baked ones.
Dare I make the pun, but if you're going head to head with some omnis at your Super Bowl party, you'd better make these part of your play book.
Oh yes, and let's go Packers!
* 1 pkg. Gardein chik'n filets (about 3 filets), sliced
* equivalent of 2 eggs (I used Ener-E)
* 1/2 cup breadcrumbs
* 1/4 cup nutritional yeast
* 1/4 cup unbleached flour
* 1 tbsp. sesame seeds
* 1 tsp. ginger
* 1 tsp. garlic powder
* hefty pinch of ground black pepper
* canola oil, for frying
1) In a small mixing bowl, sift together the dry ingredients. In another small mixing bowl, mix together Ener-E or other egg replacement. In a medium saucepan, heat canola oil over high heat until it reaches frying temperature- I used the wooden spoon test to check. (stick the end of a wooden spoon in the hot oil, and if bubbles form around the end of the spoon, the oil is hot enough)
2) Dip Gardein slices in egg replacer until coated; dip into mixed dry ingredients until coated. Add each slice to the pan; fry for about 3 minutes on each side, or until browned. Remove from pan and let drain on paper towels. Serve hot.