Sam Turnbull's Blog, page 56

Vegan Banana Bread Oatmeal

In just two sleeps I’ll be sitting on a beach, sipping some overly boozy beverage, (probably way too early in the morning to be drinking), hopefully with a paper umbrella in it, and I CAN NOT WAIT!!! I am going on a trip with 15(!!) family and friends to Montego Bay, Jamaica. Man oh man do I need a vacay. After turning my hobby into a full-time career, writing, photographing, and editing (5 times!) my cookbook, and working basically all day, every day these past 2 years, a vacation is just what my doctor ordered.

…ok well my doctor didn’t order it, but maybe he would if I asked him too… please doc, tell me to go on vacay!

This is my last post while I’m here, at home, until I return. But fear not friends, you will still get two more posts while I am away. Yep, I didn’t want to leave you guys hanging without any vegan deliciousness for a whole week!

That said, I hope to not check social media/comments/all things blog too much while gone, so if there are questions or typos (

Crispy Buffalo Cauliflower

Cauliflower florets coated in a crispy spiced crust, served with hot buffalo sauce and a side of Vegan Blue Cheese Dip? Oh, hi there good lookin’. I know exactly what you got cookin’, and I like it, I like it a lot.

Hot dang theses are good little dudes. I made sure of that for you by testing them three times, just to be sure, for testing purposes only, clearly.

There is just something about eating with your hands, sauciness dripping down your arm, flavour punching bar food deliciousness that I just NEED every now and then. The need is real.

I love diving into a plate of ooey gooey nachos, snacking on crispy baked French fries, feasting on a giant BBQ pulled jackfruit sandwich, OMG getting so hungry, I just love it all.

Then this happened. And by this, I mean Crispy Buffalo Cauliflower. Now I’ve had cauliflower bites in various different ways, and they are delicious, but these crispy buffalo cauliflower bites just went from delicious all the way up to why am I not eating these every day, good. Yeah, I know, it makes me really excited too.

How did I make them so different, you ask? My super secret (internet published) technique is that instead of just a simple flour batter, I went another step and coated them in a spice corn flake crust. The result: crispy (but not fried), spiced, addictive, buffalo sauce, must…not…eat…the entire plate. Can’t resist!

To make Crispy Buffalo Cauliflower: Add the corn flakes and spices to a food processor. Pulse several times until the corn flakes are broken down, but still have texture. This is where the crunch comes in so don’t turn it to powder!

Take three large bowls, and in bowl 1, add the all-purpose flour. In bowl 2, mix together the chia (or flax) and water. In bowl 3, add the cornflake mixture.

Now rinse your cauliflower florets so they are wet. Take a handful at a time and drop them in the flour and toss to coat.

Next drop them in the chia mixture and toss to coat.

Finally, toss them in the corn flake mixture.

Lay them out on a parchment paper lined baking sheet, and bake for 20 t0 25 minutes until crispy and cooked all the way through. You can test doneness by piercing a floret with a knife to see if it’s tender all the way through.

To make the buffalo sauce, simply mix melted vegan butter with the hot sauce. You can pour the buffalo sauce directly on the cauliflower, but it will soften the crust. If you want to keep them super crispy, simply serve the buffalo sauce on the side and dip as you go.

These are perfect served with my Vegan Blue Cheese Dip.

5.0 from 3 reviews Print Crispy Buffalo Cauliflower Author: Sam Turnbull • It Doesn't Taste Like Chicken Prep time:  20 mins Cook time:  25 mins Total time:  45 mins Serves: About 4 (18 - 20 florets)   Ingredients Bowl 1: ½ Cup All-Purpose Flour (or all-purpose gluten-free flour blend)
Bowl 2: 2 Tablespoons Ground Chia or Ground Flax ¾ Cup Warm Water
Bowl 3: 4 Cups Corn Flakes ½ Teaspoon Garlic Powder ½ Teaspoon Smoked Paprika ½ Teaspoon Salt ¼ Teaspoon Pepper
1 Small Head of Cauliflower, cut into florets ½ Cup Franks Red Hot (or other similar hot sauce) 3 Tablespoons Vegan Butter, melted Instructions Preheat your oven to 400F (200C). Line a baking sheet with parchment paper. Grab three big bowls. In the first bowl, add the flour. In the second bowl, mix together the chia and water. For the third bowl, add the corn flakes, garlic powder, smoked paprika, salt, and pepper to a food processor. Pulse several times until broken down, but there is still some texture. Pour the corn flake mixture into the last bowl. Rinse your cauliflower florets so they are wet. Take a handful at a time and drop them in the flour and toss to coat. Next drop them in the chia mixture and toss to coat. Finally, toss them in the corn flake mixture. Spread them out on the parchment paper lined baking sheet so that they aren't touching. Repeat with all of the florets until you have used up all of your ingredients. Bake 20 to 25 minutes, until golden brown and crusty, and the cauliflower is tender all the way through. You can test doneness by piercing a floret with a knife to see if it's tender all the way through To make the buffalo sauce, simply mix the melted vegan butter with the hot sauce. You can pour the buffalo sauce directly on the cauliflower, but it will soften the crust. If you want to keep them super crispy, simply serve the buffalo sauce on the side and dip as you go. 3.5.3226

Bon Appetegan!

Sam.

If you liked this recipe you might also like:

This post Crispy Buffalo Cauliflower appeared first on it doesn't taste like chicken

Vegan Blue Cheese Dip

If one day I rubbed my tea kettle and a magic cooking genie came out (I’m picturing the genie looking like Julia Child), and she declared “I will grant you one magic cooking wish!” (did you just read that in her warbly voice? Because I totally did). I would wish for the ability to go back in time when I ate all the non-vegan things, and take extremely detailed notes about the flavours, textures, and what could possibly taste similar in the vegan cooking world.

One of the more challenging things I do for my recipes is to try and recall tastes that I last had over 4 years ago if not longer! I have done this with my nacho cheese, mozzarella cheese, and cheese ball, but also in “meatier” type recipes such as my chili, and my bolognese, and even in desserts when making peanut butter cups, and pumpkin pie. Let me tell you, replicating flavours from memory is tough stuff, and it always has me digging through my fridge and pantry tasting random things, looking for the perfect missing flavour.

There are few things more exciting when people exclaim that my recipe tastes just like the non-vegan version or EVEN BETTER! Woot! Joy.

Once again, I have attempted reaching the far corners of my taste memory and I made this Vegan Blue Cheese Dip.

This vegan blue cheese dip is tangy, creamy, a little tart, full of umami, and even has chunks of cheesy(ish) goodness throughout. Best yet, it only requires 6 ingredients and can be whipped up in under 5 minutes. Just add everything to a bowl, stir, enjoy. My kinda recipe!

Whether it tastes exactly the same as traditional blue cheese dip, I’m not sure, but I will tell you one thing, it is a mighty tasty dip! And it makes the perfect accompaniment to buffalo flavoured things- I bet you have an idea of what recipe is coming up next, you clever minx you. ;

5.0 from 1 reviews Print Vegan Blue Cheese Dip Author: Sam Turnbull • It Doesn't Taste Like Chicken Prep time:  5 mins Total time:  5 mins Serves: About 1¼ Cups   Ingredients 1 Cup Vegan Mayonaise 1½ Tablespoon Apple Cider Vinegar 1 TablespoonWhite Miso Paste ½ Teaspoon Onion Powder ¼ Teaspoon Dill ¼ Block Medium or Firm Tofu, crumbled Instructions Add everything but the tofu to a bowl and stir well to combine. Once mixed, add in the tofu crumbles, and give it another stir to mix in. Enjoy! 3.5.3226

Bon Appetegan!

Sam.

If you liked this recipe you might also enjoy:

This post Vegan Blue Cheese Dip appeared first on it doesn't taste like chicken

Miso Udon Noodle Soup

You know what’s delicious? Miso Udon Noodle Soup. Yep, bet you didn’t see that one coming!

Oi. That’s not a good opening line, Sam. You are a full-time writer now, you have to do better than that, Sam. But it’s Sunday morning, and it’s snowy, and coffee is delicious, and my brain is not co-operating to make a better, wittier, catchier, more engaging opening line right now, so instead I’m just going to talk to myself in the third person, Sam. Geeze, Sam.

Does anyone else have a case of the February crazies? Because I’m feeling a little cray-cray at the moment. What is it about February that seems to make the world (or maybe just Toronto?) go a little kooky? Lack of vitamin D? In need of those warm summer breezes? Trapped inside for too many hours of the day? Or is it just a lack of soup? (See what I did there)? All wit over here.

Good news friends, in order to remedy my craziness, I made soup. Because soup = all things good and healing.

WARNING: Miso Udon Noodle Soup is slurpy, slurpy business. Slurping is completely unavoidable, so don’t even try. Maybe not the best date night soup, but definitely the best warm you from this inside and make you feel less crazy in Februrary, soup.

Miso udon noodle soup takes under 30 minutes to make, and it’s full of ever-lasting layers of flavour goodness.

Thick and satisfying udon noodles, sautéed chewy shiitake mushrooms, juicy bok choy (one of my most favourite greens), and soft tofu cubes all swimming in a gorgeous miso broth. Yes, sir. I could eat this soup every day!

To make Miso Udon Noodle Soup: Start by chopping up all your veggie and tofu goodness. I used shiitake mushrooms but if you don’t have those, button mushrooms will work just fine.

Add the oil to a large pot over medium-hight heat. When hot add in the mushrooms and sauté for about 5 minutes until they have softened and begin to brown. Remove them from the pot and set aside in a medium bowl.

Return the pot to the heat and now add the bok choy and garlic. If needed, add a splash of water to stop them from sticking. Cook another 5 minutes or so until the bok choy is softened. Remove from the pot and add to the bok choy and garlic to the bowl with the mushrooms.

Now return the pot back to the heat and add the water. Use your spoon to scrape up any bits that were stuck to the bottom. Bring to a boil then reduce to simmer. Whisk in the miso paste, then add the udon noodles. Cook for 1 – 2 minutes until the noodles are loosened.

Add the bok choy, garlic, and mushrooms back into the pot along with the miso soup and heat for another 1 – 2 minutes until everything is heated through.

Divide among bowls and garnish with green onions, sesame seeds, and hot sauce if using.

5.0 from 1 reviews Print Miso Udon Noodle Soup Author: Sam Turnbull • It Doesn't Taste Like Chicken Prep time:  10 mins Cook time:  18 mins Total time:  28 mins Serves: 4   Ingredients 1 Tablespoon Light Oil (such as canola or vegetable) 100g Shiitake Mushrooms (or buttons mushrooms) 8 Heads of Baby Bok Choy, sliced lengthwise into quarters 3 Cloves Garlic, sliced 6 Cups Water ¼ Cup White Miso Paste 2 -200g Packets Udon Noodles ½ Block Soft Tofu, cubed 2 Green Onions, sliced 1 Tablespoon Sesame Seeds Hot Sauce or Sriracha (optional) Instructions Add the oil to a large pot over medium-hight heat. When hot add in the mushrooms and sauté for about 5 minutes until they have softened and begin to brown. Remove them from the pot and set aside in a medium bowl. Return the pot to the heat and now add the bok choy and garlic. If needed, add a splash of water to stop them from sticking. Cook another 5 minutes or so until the bok choy is softened. Remove from the pot and add to the bok choy and garlic to the bowl with the mushrooms. Now return the pot back to the heat and add the water. Use your spoon to scrape up any bits that were stuck to the bottom. Bring to a boil then reduce to simmer. Whisk in the miso paste, then add the udon noodles. Cook for 1 - 2 minutes until the noodles are loosened. Add the bok choy, garlic, and mushrooms back into the pot along with the miso soup and the tofu. Heat for another 1 - 2 minutes until everything is heated through. Divide among bowls and garnish with green onions, sesame seeds, and hot sauce if using. 3.5.3226

Bon Appetegan!

Sam.

If you liked this recipe you might also enjoy:

This post Miso Udon Noodle Soup appeared first on it doesn't taste like chicken

Vegan Baked Apple Cinnamon Fritters

This post is sponsored by Ontario Apple Growers, who I love for their apples that are fresh and crunchy all year long- even in February! 

Donut-y apple fritter goodness all baked up and sprinkled with cinnamon sugar. Yus puh-LEASE!

I had a hankering for a donut-like treat- I think it’s something about the February blahs that makes me crave sweets even more than usual- but I had a bit a dilemma. I also wanted something not too bad for me because I have an upcoming trip to Jamaica, and this girl plans to have a 6 pack by then…or at least not a winter one pack. Plant power!

So, I pulled some sneaky deaky tricks outta my sleeve to meet both qualifications. I took fresh sliced apple rings and dipped them in a simple homemade batter. I baked them instead of fried then, then I lightly (ok heavily) sprinkled them with cinnamon sugar. The result is a small apple stuffed cinnamon sugar fritter that are only 100 calories each!

I was actually shocked when I calculated the nutrition. Now I don’t feel quite so guilty for immediately scarfing down 4 of them…whoops!

These are so scrumptiously yummy served still warm from the oven. Soft, fluffy dough encasing a sweet apple center, then a cinnamon sugar topping just makes them! Wonderful served with coffee or tea. Omnomnom.

To make Vegan Baked Apple Cinnamon Fritters: Use an apple corer to core the apples, then slice the apples into 1/4″ thick rings. If you don’t have an apple corer, you could alternatively, slice the apples first, then use the tip of a knife, a small round cookie cutter, or a shot glass to cut the core out of each slice.

In a large bowl whisk together the dry ingredients. In a medium bowl, whisk together the wet ingredients. Pour wet into dry and combine until the batter just comes together. Don’t over-mix, lumps are totally cool.

Take an apple ring, one at a time, and dunk it in the batter. You can use a spatula to help flip and coat. You want a nice thick coating of batter. This part will be messy! Then place the batter coated apple on a parchment lined baking sheet.

Like so. Give them a bit of a room as they will grow. You may need two baking sheets.

Bake for about 20 minutes until the batter is puffy and just begins to get golden. Let cool for 5 minutes before handling.

They really won’t be the prettiest of things, but that’s where cinnamon sugar comes to the rescue!

Melt the vegan butter, and then brush a little on the top of a fritter, then sprinkle generously with the cinnamon sugar mix.

I love them best when still warm from the oven! They are still good the next day but not quite as good, so if you don’t think you will be able to devour them all fresh, feel free to half the recipe.

3.6 from 5 reviews Print Vegan Baked Apple Cinnamon Fritters Author: Sam Turnbull • It Doesn't Taste Like Chicken Prep time:  15 mins Cook time:  25 mins Total time:  40 mins Serves: About 16 Apple Rings   Ingredients Dry Ingredients: 1⅓ Cups All-Purpose Flour ⅓ Cup Sugar 1 Teaspoons Baking Powder 1 Teaspoons Cinnamon ¼ Teaspoon Salt
Wet Ingredients: 1¼ Cup of Your Favourite Non-dairy Milk 2 Tablespoons Light Oil (such as Vegetable or Canola) 2 Tablespoons Lemon Juice ½ Teaspoon Vanilla Extract 2 -3 Gala Apples, cored and sliced into ¼" rings
Topping Ingredients: 2 Tablespoon white sugar 1 teaspoon ground cinnamon 1 Tablespoons vegan butter, melted Instructions Preheat to 375F (190C). Line a baking sheet with parchment paper. You may need two sheets. In a large bowl whisk together the dry ingredients. In a medium bowl, whisk together ¾ non-dairy milk with all the remaining wet ingredients (except for the apple slices). Pour wet into dry and combine until the batter just comes together. If your batter is too thick, add more non-dairy milk to reach a thick batter consitency, up to ½ cup more non-dairy milk. Don’t over mix, lumps are totally cool. Take an apple ring, one at a time, and dunk it in the batter. You can use a spatula to help flip and coat. You want t a nice thick coating of batter. This part will be messy! Then place the batter coated apple on a parchment lined baking sheet. Bake for 20 to 25 minutes until the batter is puffy and just begins to get golden. Let cool for 5 minutes before handling. Mix together the sugar and cinnamon for the topping in a small bowl. Brush a little melted vegan butter on the top of a fritter, then sprinkle generously with the cinnamon sugar mix. Repeat with the remaining fritters. I love them best when still warm from the oven! Omnomnom. 3.5.3226

Bon Appetegan!

Sam.

If you liked this recipe you might also like:

This post Vegan Baked Apple Cinnamon Fritters appeared first on it doesn't taste like chicken

Easy Fruit & Nut Vegan Chocolates

Sometimes I test out recipes and they simply don’t work. This week I have been toying around with two different Valentine’s Day inspired recipes, and in both cases, I tried them twice and all attempts failed miserably. Grrr… So after a little frustration and wasted ingredients, I scratched those ideas and decided to do something incredibly easy and fail safe. Easy Fruit & Nut Vegan Chocolates!

I’m so, so happy that my other recipe attempts failed because these chocolates are just perfect.

Very easy to make, and the end result is totally wow-worthy, both in look and in deliciousness. I mean, chocolate. What more do I even have to say? Then the chocolate is topped with salty, crunchy nuts, and sweet, chewy dried fruit. Not only does it make the chocolates so beautiful and unique, but I cannot stop eating these treats. Flavour combo explosions going on in my mouth over here!

You can use a chocolate mold to make whatever shaped chocolates you like, or you can just use a piece of parchment paper on a baking tray and make vegan chocolate bark.

I think the coconut chips are my favourite… no, the roasted salted cashews… no, the tamari smoked almonds…no, the chewy dried strawberries. I can’t decide! So much sweet-tooth satisfying goodness.

To make easy fruit & nut vegan chocolates: The key is to have a variety of dried fruit and nuts. You don’t have to have a lot, even just a couple different options would do, it’s all about the flavour combos.

I ransacked my pantry and dug up tamari smoked almonds, freeze-dried strawberries, roasted salted cashews, roasted coconut chips, dried pineapple, craisins, dried papaya, and dried strawberries. (P.S. if you haven’t ever had dried strawberries, they are basically like eating the best gummy bears ever, I’m obsessed with them)!

If you are making these for kids (grown-up kids or little ones), you could even stick vegan candies or cookies in the chocolates. The options are endless!

Now that you have found delicious toppings, all you have to do is add your chocolate chips to a double boiler to melt the chocolate.

To make a double boiler, just fill a pot with a couple inches of water, then fit a heat-proof bowl on top of the pot. The bowl shouldn’t touch the water in the pot. I used a Pyrex bowl, but a stainless steel bowl would do just fine as well.

Bring the water in the pot to a simmer and melt the chocolate slowly.

The reason you use a double boiler is so the chocolate doesn’t burn. Alternatively, you could melt the chocolate in a microwave. Just be sure to do it in small bursts so the chocolate doesn’t burn.

Once your chocolate is melted, pour into the chocolate molds. These molds were pretty deep so I didn’t fill them all the way.

I couldn’t find the exact mold that I used online, but this one is pretty close if you are looking for a similar heart shape.

Then just take your dried fruit and nuts and lightly press your toppings on top of the melted chocolate.

If Valentine’s Day hearts aren’t your thing, you could use any shape you like. I recommend using big molds for this recipe as you want room for the toppings.

Alternativly, you could place a piece of parchment paper on a baking tray, and pour the chocolate onto that. Spread it with a spatula so that it is about 1/4 inch thick.

Then just lightly press your toppings of choice on top. So PRETTY!

Pop your chocolates in the fridge to set for 30 minutes to an hour. Once set, pop them out of the molds, or for the chocolate bark, just peel off the parchment paper and break into pieces. Store in an airtight container in the cupboard for up to a month (probably longer).

This makes a fabulous gift, just put in a pretty bag and tie with a bow.

Print Easy Fruit & Nut Vegan Chocolates Author: Sam Turnbull • It Doesn't taste Like Chicken Prep time:  1 hour Cook time:  10 mins Total time:  1 hour 10 mins Serves: Lots of yummy chocolate!   Ingredients 2 Cups Vegan Chocolate Chips Assorted dried nuts and fruits (such as: almonds, cashews, pecans, raisins, craisins, dried strawberries, freeze dried strawberries, coconut chips, papaya, dried apricots, candied ginger, sesame seeds, dired pineapple...) Instructions Melt the chocolate chips in a double boiler. Alternatively, you could melt the chocolate in a microwave. Just be sure to do it in small bursts so the chocolate doesn’t burn. Once melted, pour the chocolate into the candy molds, then lightly press your toppings on top of the melted chocolate. For chocolate bark, line a baking sheet with parchment paper, then pour the chocolate onto that. Spread it with a spatula so that it is about ¼ inch thick. Lightly press your toppings of choice onto the melted chocolate. Pop your chocolates in the fridge to set for 30 minutes to an hour. Once set, pop them out of the molds, or for the chocolate bark, just peel off the parchment paper and break into pieces. Store in an airtight container in the cupboard for up to a month (probably longer). Notes I used 2 cups of chocolate chips, but there are no rules here, you can melt as much or as little chocolate as you like. 3.5.3226

Bon Appetegan!

Sam.

If you enjoyed this recipe you might also like:

This post Easy Fruit & Nut Vegan Chocolates appeared first on it doesn't taste like chicken

Vegan Wonton & Dumpling Wrappers

When I posted my recipe for Vegan Wonton Soup the other day, I quickly found out that many of you don’t have access to vegan wonton & dumpling wrappers in your regular grocery store. This is not ok!

As a result, I suddenly felt like an evil person for posting a recipe for vegan wonton soup that many of you were not able to make. What a tease! I had to solve the problem ASAP.

Tah dah! Problem solved.

Vegan wonton & dumpling wrappers, hear me roar!

Only 4 ingredients make up these wrappers, and it’s all ingredients you most likely have on hand already. Woot! So last minute dumplings can be totally a thing.

I was actually surprised at how easy they were to make too.

All it takes is some elbow grease and a bit of patience when rolling them out, and they are quite easy. Just the way I like all my recipes!

To make vegan wonton & dumpling wrappers: add the flour, water, and salt to a food processor with a dough attachment. Or add it to a mixer with a dough hook. Or add it to a large bowl with a spoon.

I used the food processor method, because -easy- but use whatever you have, they will all work just dandy.

Mix well. The dough might look crumbly, depending on your mixing method, but it should hold together easily when pinched.

Turn the dough onto a clean work surface, and form into a ball. Cover with a clean, slightly damp tea towel (which will stop the dough from drying out), and let rest for 20 minutes.

Once rested, break the dough in half, and start your engines! …Rolling pin engines…

Or if you have a pasta machine, you can totally take a short cut and use that to roll out your dough. Just dust the dough with a bit of cornstarch so that it doesn’t stick to the machine, and roll nice and thin.

If you are using a rolling pin, like I did, you’re going to need to really get in there. The dough is not fragile like pizza dough, so you don’t have to worry too much about tearing it, you just need the patience and elbow grease to make it as thin as possible. The thinner the better. I found it easiest if I kept unsticking the dough from the counter, and flipping it over ever now and then while rolling.

When I used the wonton wrappers for dumplings later on for dinner, I ended up rolling out each circle a little more before using them to make them even thinner.

Use a large circle cookie cutter to make round wrappers, twisting the cookie cutter to cut all the way through. Or you can use a knife to cut square wrappers. Lightly dust and rub each wrapper with a bit of cornstarch so that they don’t stick together.

I tried to collect up the scrap dough and re-roll it, but I found this didn’t really work, so I decided to donate the scrap dough to the green bin gods. If you are worried about a little waste, then use the knife method to cut the wontons into squares for the least amount of scraps.

Repeat with the other half of the dough.

You can use your vegan wonton & dumpling wrappers right away, stack them and put them in an airtight container in the fridge for a couple of days, or put that airtight container in the freezer for later.

5.0 from 3 reviews Print Vegan Wonton & Dumpling Wrappers Author: Sam Turnbull • It Doesn't Taste Like Chicken Prep time:  30 mins Total time:  30 mins Serves: About 30 wrappers   Ingredients 2 Cup All-Purpose Flour + more for rolling ½ Cup + 1 Tablespoon Warm Water Pinch of salt Cornstarch for dusting Instructions Add the flour, water, and salt to a food processor with a dough blade, OR a mixer with a dough hook, OR to a large bowl with a spoon. If using a food processor or mixer, mix very well for a couple of minutes. The dough might look crumbly but should easily hold together when pinched. If mixing by hand, mix until the dough comes together, then turn on a clean work surface and knead for a couple of minutes. Turn the dough onto a clean work surface, and form into a ball. Cover with a clean, slightly damp tea towel (which will stop the dough from drying out), and let rest for 20 minutes. Take about ½ of the dough and roll out as thinly as possible. Alternatively, if you have a pasta machine, dust a small piece of dough with cornstarch, and roll out thinly. Use a large circle cookie cutter to make round wrappers, twisting the cookie cutter to cut all the way through. Or you can use a knife to cut square wrappers. Lightly dust and rub each wrapper with a bit of cornstarch so that they don’t stick together. Repeat with the other half of the dough. Notes You can use your vegan wonton & dumpling wrappers right away, stack them and put them in an airtight container in the fridge for a couple of days, or put that airtight container in the freezer for later.
I tried to collect up the scrap dough and re-roll it, but I found this didn’t really work, so I decided to donate the scrap dough to the green bin gods. If you are worried about a little waste, then use the knife method to cut the wontons into squares for the least amount of scraps. 3.5.3226

Bon Appetegan!

Sam.

If you like this recipe you might also like:

This post Vegan Wonton & Dumpling Wrappers appeared first on it doesn't taste like chicken

Sticky Sriracha Tofu Bowl

I was craving my Sweet & Spicy Sriracha Tofu the other day, because, seriously, so yum. BUT I was also craving a fresh buddha bowl type of thing. Yes, I believe you have already figured out what happened, you clever little thing you. A Sticky Sriracha Tofu Bowl happened. And my oh my was that a good thing to happen.

Part of me thought, “you don’t need to share this recipe online, Sam, people can figure out this stuff on their own.” But then another part of me thought, “OMG so delicious, must tell everyone immediately!”

The second part won (clearly), because if you hadn’t thought to combine the sweet & spicy sriracha with an array of fresh colourful crispy veggies on a bed of fluffy rice, then you are missing out in a big, big, way. And I can’t have my readers missing out on any kind of vegan deliciousness. All deliciousness must be shared!

This sticky sriracha tofu bowl is the perfect combo of comfort food cosy, combined with fresh raw and crispy. It’s better than any buddha bowl, it’s magical!

To make a sticky sriracha tofu bowl:

Prepare the Sweet and Spicy Sriracha Tofu according to the directions here.

In the meantime, cook your rice until light and fluffy, and chop up the veggies into big sized pieces.

Assemble the bowls by dividing the rice among the bowls, arrange all of the veggies around the edges along with the sriracha tofu and sauce from the pan. Garnish with sesame seeds and green onions

Omnomnom!

Print Sticky Sriracha Tofu Bowl Author: Sam Turnbull • It Doesn't Taste Like Chicken Prep time:  20 mins Cook time:  20 mins Total time:  40 mins Serves: 4 Bowls (or 2 very large bowls)   Ingredients For the tofu: 1 Recipe Sweet & Spicy Sriracha Tofu
For the bowls: 1½ Cups Rice 3 Cups Water 2 Carrots, peeled and thinly sliced ½ of a Cucumber, sliced ⅛ of a Red Cabbage, thinly sliced ½ of an Avocado 2 green onions, chopped Handful of Bean Sprouts 1 Tablespoons Sesame Seeds Instructions Prepare the tofu according to the directions. In the meantime, rinse the rice well, then add it to a medium pot along with 3 cups of water. Bring to a boil and immediately reduce to a simmer. Simmer for about 20 minutes until all the water is absorbed and the rice is light and fluffy. Alternatively, you can cook the rice in a rice cooker or however you normally prepare rice. To assemble the bowls, divide the rice among the bowls, arrange all of the veggies around the edges along with the sriracha tofu and sauce from the pan. Garnish with sesame seeds and green onions. 3.5.3226

Bon Appetegan!

Sam.

If you liked this recipe you might also like:

This post Sticky Sriracha Tofu Bowl appeared first on it doesn't taste like chicken