Southern Air-Fried Hush Puppies

 

Save Print

Hush puppies are little balls of fried cornbread flecked with onions. They were originally made of a cornmeal batter that was used to coat fish. They really were given to the pups!

Author: Kathy Hester

Yield: 24 hush puppies

Ingredients

• 1 cup (157 g) cornmeal (fine ground if possible)
• 1½ tsp (5 g) baking powder
• ½ tsp salt
• ¼ cup (60 ml) soy milk mixed with
• 1 tsp (5 ml) apple cider vinegar (*use a different milk and omit vinegar)
• ¼ cup (40 g) minced onion
• ¼ cup (60 ml) aquafaba
• 1 tbsp (12 g) vegan sugar (or sweetener of choice to taste)
• 1 tbsp (15 ml) olive oil (**use extra aquafaba)
• Spray oil (optional)

Instructions

1. Add the cornmeal, baking powder and salt to a medium-size mixing bowl and combine well.
2. Mix in the nondairy milk, onion, aquafaba, sugar and olive oil.
3. Scoop a tablespoon (15 g) of batter and roll into a ball. You can also just use a 1 tablespoon (15 g) scoop. Place in your air fryer basket.
4. Once the basket is full, spray the tops with oil if using. Bake at 390°F (200°C) for 10 minutes. Repeat until all the hush puppies are cooked.

Notes

You can use a piece of perforated parchment paper under the hush puppies to keep them from sticking.

gluten-free, soy-free option*, no oil added option**


Recipe from Vegan Cooking in Your Air Fryer by Kathy Hester. Reprinted by permission of Page Street Publishing.

3.5.3226

The post Southern Air-Fried Hush Puppies appeared first on Chic Vegan.

Creepy Bats and Cats Chocolate Graham Crackers

makes 6 to 8 servings

Dry Ingredients:

• 1½ cups whole wheat flour
• 2 tablespoons Dutch-processed cocoa powder (like Hershey’s Special Dark)
• ½ teaspoon baking soda
• ½ teaspoon salt

Wet Ingredients:

• ¼ cup maple syrup
• ¼ cup mild oil (I used an avocado-coconut blend)
• ¼ cup nondairy milk

Instructions
Preheat your oven to 350°. Prepare 2 large cookie sheets by oiling or covering with parchment paper.
Mix all the dry ingredients in a medium-sized mixing bowl. Add the wet ingredients to the dry ingredients and cut in with a pastry cutter or 2 forks. Use your hands to make a ball. If the dough is too crumbly, add another tablespoon of nondairy milk and try again.

Roll out ¼ of the dough at a time on a floured work surface into a medium thickness. Use bat and cat cookie cutters to cut out shapes and gently place them on the baking sheet.
Repeat until all the dough is used. If you use medium-sized cookie cutters, these will need to bake for about 10 minutes. The cookies will be crunchy.

Recipe from The Ghoulish Gourmet by Kathy Hester. Photos by Kathy Hester.

The Ghoulish Gourmet is available for purchase here: http://tinyurl.com/GhoulGourmet

The post Creepy Bats and Cats Chocolate Graham Crackers from The Ghoulish Gourmet by Kathy Hester appeared first on Chic Vegan.

Make it easier on everyone by hosting your own ghoulish gathering. You will know what’s in everything and you’ll be able to accommodate any other special dietary needs.

My pumpkin juice recipe is sweetened with dried apricots only and even has pumpkin puree mixed in. Best of all is that it’s lightly spiced with the flavors of autumn.

This is just one of the 25 spooky recipes you’ll find in The Ghoulish Gourmet Halloween e-Cookbook.

Pumpkin Juice

There’s more to pumpkin juice than just breaking into a haunted pumpkin patch, fending off the zombies, and juicing a pumpkin. My version simmers spices, fresh ginger and vanilla bean – with apple juice to infuse it. Then it’s blended with soaked dried apricots, pumpkin purée and a little nutmeg. It’s sweetened only with dried apricots.

Makes 4 to 6 servings

Ingredients

• 10 dried apricots
• 1½ cups water
• 2 cups apple juice
• 1 cinnamon stick
• 7 whole allspice berries
• 2 (2-inch) pieces of thinly sliced ginger
• ½ vanilla bean, split (or ½ teaspoon vanilla extract)
• ½ cup pumpkin puree
• ⅛ teaspoon ground nutmeg

Preparation
Soak the apricots in the water for at least 4 hours or overnight in the fridge. Add the apple juice, cinnamon stick, allspice, ginger and vanilla bean to a saucepan. Bring almost to boil, then turn heat to low and simmer for 10 minutes. Take off heat and let it cool a bit.

Add the apricots and the soaking water to a blender and blend until smooth. Add the pumpkin purée and nutmeg and blend again. Strain the apple juice mixture into the blender to make sure only the liquid comes through. Blend until smooth.

Put a fine mesh strainer over a pitcher and strain the pulp so that only the thick juice drips into the pitcher. Sprinkle with ground nutmeg before serving.

Recipe from The Ghoulish Gourmet by Kathy Hester. Photos by Kathy Hester.

The Ghoulish Gourmet is available for purchase here: http://tinyurl.com/GhoulGourmet

The post Pumpkin Juice from The Ghoulish Gourmet by Kathy Hester appeared first on Chic Vegan.

The post Recipe: Veggie Oat Taco Mince appeared first on Chic Vegan.

Slow Cooker Tempeh Braised with Figs and Port Wine

Prep time:  10 mins
Cook time:  8 hours
Total time:  8 hours 10 mins
Serves 4

Ingredients

• 2 tablespoons (30 ml) olive oil
• 1 small onion, minced
• 2 cloves garlic, minced
• 1 package (8 ounces, or 225 g) tempeh (*use plain soy tempeh to make this dish gluten-free), cubed
• 8 fresh figs, each cut into 6 wedges
• 1⁄2 cup (120 ml) water
• 1 cup (235 ml) port wine
• 1 tablespoon (15 ml) balsamic vinegar
• 1 tablespoon (6 g) vegan chicken-flavored bouillon or 2 tablespoons (12 g) Chickeny Bouillon (page 19)
• 1 sprig fresh rosemary
• 1 sprig fresh thyme
• Salt and pepper, to taste

Instructions

1. The night before : Heat the oil in a skillet over medium heat and sauté the onion until translucent, 3 to 5 minutes. Add the garlic and sauté for 1 minute longer. Combine in an airtight container with the cut-up tempeh and figs and store in the fridge.
2. In the morning: Combine all the ingredients in the slow cooker. Cook on low for 6 to 8 hours.

The post Recipe: Slow Cooker Tempeh Braised with Figs and Port Wine appeared first on Chic Vegan.

Slow Cooker Potato Cauliflower Curry

Ingredients

• 2 tablespoons olive oil
• 1 small onion, minced (about 1 cup)
• 1½ teaspoons cumin seeds
• 3 cloves garlic, minced
• 1 tablespoon grated ginger
• 2 teaspoons ground turmeric
• 1 teaspoon ground coriander
• ¾ teaspoon ground cardamom
• 4 cups Tasteful Selections Honey Gold Potatoes, cut into chunks (1 – 28 oz page)
• 4 cups small cauliflower florets
• 1 to 2 cups water
• 1 – 14.5 can diced tomatoes
• ¼ to 1 teaspoon chili powder, to taste – optional
• salt, to taste
• steamed rice, for serving

Instructions

Heat the oil in a saute pan if you are making the slow cooker version or a large soup pot if you will making the whole dish on the stove.

Once hot add the onions and saute until translucent, about 10 minutes. Stir in the cumin seeds and saute for about 3 minutes. Then add the garlic, ginger, turmeric, coriander and cardamom and saute another 3 minutes, or until the spices become fragrant.

Finish in the slow cooker:

If you are going to cook it the rest of the way in the slow cooker add the cooked onion and spice mixture, the potatoes, cauliflower, 1 cup of water and the diced tomatoes with liquid. Cook on low for 8 to 9 hours.

Before serving add chili and salt to taste.

Finish on the stove:

Add the potatoes, cauliflower, 2 cups of water and the diced tomatoes with liquid into the soup pot with the cooked onions.

Bring to a boil, then lower to a simmer and cook until the potatoes are tender about 15 to 20 minutes.

Add chili and salt to taste before serving.

Lazy tip: If you want to you can skip the sautéing and throw everything into the slow cooker. It won’t be quite as flavorful, but it can really make your life easy during a busy week.

The post Recipe: Slow Cooker Potato Cauliflower Curry (Aloo Gobi) appeared first on Chic Vegan.

OATrageous Oatmeals will change the way you look at oatmeal. Gone are the boring oats with bland mix-ins because Kathy Hester has dishes like Italian Veggie and Oat Sausage, Veggie Oat Taco and Oat Pizza Crust Topped with vegan sausage crumbles made from steel-cut oats. She also includes new takes on traditional favorites like Banana Oatmeal Cookie Pancakes and Strawberries and Cream Overnight Refrigerator Oats.

With classic breakfast recipes taken to the next level with unique ingredients, tasty desserts and even savory lunch and dinner recipes, this book is perfect for every oatmeal lover out there.

Gluten-Free Lemon Blueberry Belgian Waffles

From OATrageous Oatmeals by Kathy Hester printed with permission of Page Street Publishing

gluten-free, soy-free, oil-free option*

I can’t help but add some lemon wherever I have blueberries! If you aren’t fond of the combination, use vanilla or almond extract instead. It’s very important to cook these waffles at least 5 minutes, if not more. If the waffle is not ready, it will make a mess.

Makes 4 waffles

Dry Ingredients

• 3/4 cup (69 g) finely ground rolled oats
• or oat flour
• 1/2 cup (48 g) rolled oats
• 1/4 cup (39.5 g) rice flour
• 1/4 cup (37.5 g) almond flour
• 1/2 teaspoon baking powder
• pinch of salt

Wet Ingredients

• 1 cup (148 g) blueberries (fresh or frozen)
• 3/4 cup (180 g) nondairy milk
• 1/2 cup (127.5 g) applesauce
• 2 tablespoons (14 g) ground flax mixed with 4 tablespoons (59 g) warm water
• 1/2 teaspoon vanilla extract
• 1/2 teaspoon lemon extract (or 1/4 teaspoon lemon oil)

For Serving

• maple syrup
• nondairy butter, optional

Preparation

Mix the dry ingredients together in a large bowl until well combined. In a different bowl, combine the wet ingredients and mix well. Then pour the wet into the dry and mix thoroughly.

Set the batter aside for 10 minutes to let the rolled oats soften. Please note that this batter is very thick. Preheat your waffle iron at medium-high temperature if you have that option. The waffle iron should be hot once the batter is ready.

I suggest spraying the top and bottom plates with some spray oil, but you can make it oil-free* by just relying on the nonstick coating. If you choose to use no additional oil, make sure the waffle is completely cooked. If any of the outside is not crispy, the waffle will tear, stick and generally make a mess.

Place about 1⁄3 cup (80 ml) of batter in the middle of the waffle iron and spread into a circle with a wooden spoon or silicone spatula. When you place the top down, the batter will spread. If your mixture gets too thick to spread, add a little nondairy milk to loosen it up.

Cook according to your waffle iron instructions, about 5 to 8 minutes. With my waffle iron, the first waffle takes 8 minutes. As you make additional waffles, the process gets a little faster until it takes 5 minutes for each waffle.

Per waffle: Calories 259.2, protein 6.9 g, total fat 7.8 g, carbohydrates 42.5 g, sodium 90.4 mg, fiber 6.1 g

Don’t have a waffle iron? Add 1/4 to 1/2 cup (60 to 120 ml) of extra nondairy

We have a copy of OATrageous Oatmeals for one lucky Chic Vegan reader. Follow the instructions below to enter. US and Canadian residents only, please. Contest ends at midnight eastern time on October 7th. Good luck!

a Rafflecopter giveaway

SaveSave

The post Gluten-Free Lemon Blueberry Belgian Waffles from OATrageous Oatmeals appeared first on Chic Vegan.

In OATrageous Oatmeals, Kathy Hester has recipes to show you oats in a whole new light. Think Italian Veggie and Oat Sausage, Veggie Oat Tacos and Oat Pizza Crust Topped with vegan sausage crumbles made from Steel­cut oats. But don’t worry she includes new takes on traditional favorites like Banana Oatmeal Cookie Pancakes and Strawberries and Cream Overnight Refrigerator Oats too. From now on it’s Exciting Oats for Every Meal!

In addition to the OXO giveaway, if you pre­order OATrageous Oatmeals, for $15.06, you have the chance to get over $25’s worth of goodies. Just be one of the first 100 people to email your OATrageous purchase receipt to oatrageousoatmeals@gmail.com with your full name, mailing address and phone number (for delivery purposes only). Kathy has some other surprises for everyone who pre­orders including an OATragous newsletter with not­-in­-the­-book oat recipes and special coupons.

Mushroom Ginger Congee

Makes 2 servings

Served in a bowl, Congee is a thick Asian comfort food that can soothe a sore throat or just make you feel better after a bad day. This recipe makes enough for two but feel free to double or triple if you’re feeding more or want to keep some in the fridge for the duration of your cold. The mushrooms and ginger are great for getting your immune system back on track.

Ingredients:

• 3 cups (710 ml) vegetable broth or vegan chick’n broth
• 1/2 cup (48 g) rolled oats
• 1/2 cup (35 g) minced mushrooms (shiitakes are great)
• 1/4 cup (27 g) minced carrot or sweet potato
• 1 tablespoon (6 g) grated ginger
• 1 teaspoon soy sauce
• 1/2 teaspoon rice wine vinegar
• salt, to taste
• hot pepper flakes, to taste

Preparation:

1. Bring the broth, oats, mushrooms and minced carrot or sweet potato to a boil in a medium pot.
2. Lower the heat to medium-low and add in the ginger, soy sauce and vinegar. Cook for 15 to 20 minutes until the oats are cooked and the stew becomes thick.
3. Before serving, add salt to taste and spice with hot pepper flakes.

From OATrageous Oatmeals by Kathy Hester printed with permission of Page Street Publishing

a Rafflecopter giveaway

The post Kathy Hester’s OATrageous OXO Giveaway! appeared first on Chic Vegan.

Save money by making your own staples like oat milk and oat yogurt.  With breakfast, lunch, dinner and even drink and dessert recipes taken to the next level of wholesomeness and flavor, these OATrageous dishes will dazzle your whole family and is the perfect heart-healthy gift for every oatmeal lover out there. Here’s a sample recipe:

Blackberry Mojito Overnight Refrigerator Oats

Sweet juicy blackberries soaked in bright lime and mint flavors with the faintest aroma of rum will perk you up even on the toughest mornings. You can add a teaspoon or two of chia seeds to make this extra thick.

From OATrageous Oatmeals by Kathy Hester. ©Kathy Hester 2014. Reprinted with the permission of Page Street Publishing Company.

The post OATrageous Oatmeals: Blackberry Mojito Overnight Refrigerator Oats appeared first on Chic Vegan.