Sweet & Buttery Vegan Cornbread

Sweet & Buttery Vegan Cornbread

It’s been a hot minute since there has been a recipe on this blog again. I think if I could explain what has gone down in my life since the last recipe…I’d have to serve you a slice of this bad boy to get ALL the tea out to fill you in. BUT long story short, I’m as busy as ever making yummy foods for the world to see. Showing that we are all here to eat good food without any harm and have it be even better for your soul. Remember: “Anything you can do I can do better. I can do anything better than you!”

Sweet & Buttery Vegan Cornbread 

Ingredients

• 2/3 cup Vegan Butter, melted
• 1 cup Sugar
• 3/4 cup Just Egg or your favorite vegan egg (equaling: 3 large eggs OR 1/4 cup vegan egg for each 1 large egg)
• 1 2/3 cups Vegan Milk 
• 2 1/3 cups AP Flour
• 1 cup Cornmeal, I used Bobs Red Mills *Whole Grain Stone Ground*
• 4 1/2 tsp Baking Powder
• 1 tsp Salt

Also included: 

• 1/4-1/2 cup Vegan Butter, separate for the pan 

Directions

Heat your oven to 400 degrees

Before I mix up my ingredients, I like to take my 13x9 pan with 1/4-1/2 cup of vegan butter (there’s never too much butter with cornbread in my opinion) added to the pan to melt. Place it into the oven to melt and get up to temperature while you make the batter mixture. This step is important for the yummy crust you want on the outside at the end. 

In a large mixing bowl, whisk together your melted vegan butter and sugar. Once incorporated, whisk in your vegan eggs and milk to combine. 

In a separate bowl blend flour, cornmeal, baking powder and salt. You’re ready to combined. You’re going to alternately —adding your *WET* vegan egg/milk mixture to your *DRY* flour mixture. Mixing after each addition. Scraping down the sides and bottom to ensure everything is combined. You’re now ready to bake! 

Take out your now VERY HOT (careful) 13"x 9" pan. Evenly spread out your batter in the pan. Bake until toothpick inserted in center comes out clean and it’s golden brown around the edges, about 30-35 minutes depending on your oven. Serve warm and enjoy! 

-Amy 

*Tip* For a traditionally crispier crust: A cast iron skillet is the most desirable for epic crust! A large sized skillet or a couple regular ones would hold this amount of batter. Mine is no longer with us at this time sadly..RIP Buddy 😄😉

Vegan Pumpkin Spice Donuts (Tastes Like Pumpkin Pie)

Vegan Pumpkin Spice Donuts
(Tastes Like Pumpkin Pie) 

Its my favorite time of year, when the leaves change, the weather gets cooler, the air gets crisp, and the food is at its best. Its fall aka Comfort Food Time! Now yes comfort food is anytime of year but I think it gets a free pass during fall. We love to put on comfy warm clothes and eat comfy warm foods along side. The ultimate fall favorite that everyone is obsessed with is...come on you know it! Its Pumpkin Spice of course! If you haven't heard (but I know you have), pumpkin spice is an uber popular item this time of year. Between the lattes, cookies, candies, cereal, candles, air fresheners...hell probably tissues. We're obsessed with it. So I knew that it was time to give into the the Pumpkin Spice gods and make something. What better than donuts?! My ultimate craving lately has been donuts. I don't know if its my bodies response to the weather change or my inner fat girl crying out for carbs but I thought we ought to feed her. This recipe shows you how to make an easy, quick, spiced, pumpkiny, and fluffy donut right in your own kitchen without having to stand in line. With just some simple ingredients you can have your house smelling heavenly, no special candle required...no judgement. Enjoy!

Vegan Pumpkin Spice Donuts
Yields: 18 Donuts
Ingredients

Donuts

1 15oz can of organic pumpkin
1/2 cup vegetable oil 

Egg replacer = 3 large eggs (I used Vegg: 1 1/2tsp + 1/2 cup water) *if you don't have this product, use your favorite egg replacer* but if you are using Follow Your Heart, only use 2 eggs. They get too dense if more than that.

1 1/2 cups organic granulated cane sugar
3/4 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1/4 teaspoon ground allspice
1 1/2 teaspoons salt
1 1/2 teaspoons baking powder
1 3/4 cups + 2 Tablespoons all purpose flour

Sugar Coating

1 cup of organic granulated Cane sugar
2 Tablespoons Pumpkin Pie Spice
1/8 teaspoon ground cardamom
Pinch of Salt 

*You'll probably have leftover sugar, I put it into a container and use it for toast. 

Directions

Preheat oven to 350 degrees. Prepare your donut pan with cooking spray.

In a medium bowl, mix whisk together the canned pumpkin, vegetable oil, eggs and granulated sugar. Once the first mixture is combined, add in your spices, the salt, the baking powder and the flour.
Mix together the wet ingredients with the dry ingredients, mixing well. You can use a stand mixer, but I just used a good old wooden spoon and elbow grease.

Using a ice cream scoop, spoon, measuring cup fill each donut well with about a 1/4 cup of batter or so. You want them about 3/4 full.

Bake in a preheated 350 degree oven for 15 minutes or until a toothpick inserted in the donut comes out clean. Once baked, remove from oven and allow to cool for 5 minutes in the pan.

Mmm Donuts!

The worst part...The Wait!

Remove the donuts and place on a cooling rack to continue cooling.
While still warm, dip and dredge them into a pumpkin pie sugar mixture. If the sugar/spice mixture doesn’t stick well, dip the donut in melted vegan butter first.

Time to Dig in!

I love to easy these right away when they are still warm but they are also fantastic made ahead for an event. They pair wonderfully with a glass of vegan milk or apple cider for the kids and coffee or tea for the adults. If you really want to go all out, use them as a dessert item with ice cream and vegan caramel...I'll let you use your imagination, but I have three words for you ICE CREAM SUNDAE. Enjoy!

-Amy

Kid Taste Testers Approved!

Fall is in the Air

Pressure Cooker Vegan Beef Stroganoff

Pressure Cooker Vegan Beef Stroganoff 

A comforting favorite that I know people grew up on homemade or packet mix was Beef Stroganoff. I thought, why can't we have this luscious hearty recipe? No reason came to mind and I have been making it for my family ever sense. I've made stove top versions and sometimes I don't have all the time in the world to get it all done with 3 kiddos running around, so the pressure cooker is my best friends in the kitchen. I can do to 1 dish what it takes hours to do in the kitchen, with even more favor.

This recipe will show you how to easily make a classic comforting favorite in a fraction of the time so you have time to enjoy your day and your family in the process. With the hearty ingredients and a creamy vegan sauce it makes you wonder if the recipe is vegan or not. Tons of flavor and plenty of left overs...if your family doesn't eat it all before it gets put away. Enjoy!

Pressure Cooker Vegan Beef Stroganoff

Ingredients

2 cups vegan beef broth + 1 teaspoon vegan chicken bouillon (adds a great flavor together)
2 Tablespoons vegan butter or oil preferred
1 (16oz) bottle Ripple Half & Half or your favorite thick vegan milk (combo vegan cashew & full fat coconut cream works great also)
1 packet Hans Vegetarian Brown Gravy Mix (if you don't have it, sub in 2-3TBSP cornstarch + 1/4 cup water  in your liquid mixture instead)
1 Tablespoon Vegan Worcestershire Sauce 

1 teaspoon liquid aminos
1 Tablespoons fresh or dry Parsley
1/2 teaspoon dried thyme or 1 teaspoon fresh thyme
1/2 teaspoon smoked paprika (regular is fine also)
12 oz egg-free egg noodles (Walmart brand)1 bag frozen vegan meatballs
3-4 cups chopped mushrooms (I used creminis)
1-2 Tablespoons minced onion (or dried onion flakes)
8 oz vegan cream cheese, softened (I used tofutti brand)
Seasoned Salt, to taste (if you don't have seasoned salt, use whatever you have)
Freshly Ground Black Pepper, to taste

Directions

*I use an Electric Pressure Cooker for this, time will vary for a stove top version.*

First, Add vegan beef broth, vegan milk, vegan cream cheese, onion, mushrooms, vegan Worcestershire, spices, herbs, packet mix or cornstarch and water into the Pressure Cooker (Instant Pot). Whisk enough to break down the vegan cream cheese, but it doesn't have to be perfect because it will be melted when you finally stir it up in the end. 

Next, Add in the package of egg-free egg noodles into the Pressure Cooker. Stir the liquid mixture and noodles to combine.

Layer the meatballs on top of the egg noodles in a single layer. (DO NOT STIR)

Manually set the Instant Pot to cook for 6 minutes, sealed. When your pressure cooker is done and goes off, release the steam valve to venting. Once the steam has completely released, carefully open the lid of pressure cooker away from you. Your last step is to stir and mix thoroughly. Pair it with a garden salad and fresh bread. Serve & enjoy!

-Amy 

The BEST Vegan Banana Cake

The BEST Vegan Banana Cake

Some food means more then others. If you're curious what I mean, sometimes food evokes emotion when we eat it. It takes us back to a special time in our lives, whether that's a memory of a loved one that used to make it for us, one that has passed away. It's something that will last forever in our memory. Those foods to me are the best and why I cook comfort foods, people seem to emotional connect to those more and I love when that memory pops up when they're eating what you make. This cake evokes a very special memory for me and my husband. We had banana cake at our wedding, for my husbands grooms cake. I surprised him with it when we went to cut our cake, they rolled it out and it was a big batman logo (because he's a giant batman fanatic). He was so excited and I think ate his weight in banana cake for a week. Which I think is adorable because my twins are now in love with this cake as well, just like their dad.

This recipe shows you how to make in my opinion, the BEST banana cake ever. Now that's a mighty big statement to make but I think it will hold up to its name. With its moist spongy cake, perfectly sweetened interior, paired with the luscious frosting...you can't go wrong! Enjoy this cake for any occasion, but perfect for birthdays. I know my kids love it and give it a thumbs up for approval. Pairs great by itself or along side a tall glass of vegan milk or better yet, vegan ice cream of your choosing...may I suggest, chocolate or peanut butter. You'll thank me later, Enjoy!

The BEST Vegan Banana Cake

Ingredients

CAKE

1 1/3 cup mashed bananas (3-5, depending on the size of your bananas)
2 1/2 Tablespoons organic lemon juice, divided
1 1/2 cups vegan milk, I used Ripple half & half (it's a thicker/richer milk, if you don't have it try cashew or soy)
3 cups All-purpose flour
1/2 Tablespoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
2/3 cup vegan butter, softened
1 cup organic cane sugar
1/2 cup organic brown sugar
Egg substitute equal to = 3 eggs (I used The Vegg, but Follow Your Heart The Vegan Egg works well too)
1 teaspoons pure vanilla extract

FROSTING
(Makes: 3 cups)

-1/2 cup vegan butter, coconut oil or vegan shortening at room temperature
-1/2 cup vegan cream cheese, softened (Tofutti)
-3 cup powdered sugar
-1 Tablespoon vanilla extract


Additional Info
(Links provided below for Different Frosting Recipe, they may have to be reduced by half to accommodate this recipe or if you like frosting in mass quantities, go crazy!)

This recipe is great with a variety of different frostings, you can do a traditional Vegan White Frosting. Go more decadent with a luscious Peanut Butter Frosting OR go crazy delicious with Vegan Chocolate Frosting

Directions 

Preheat oven to 300 degrees. Grease a 9 x 13 pan.

Start by smashing your bananas. In the bowl of an electric mixer fitted with a whisk attachment, place the bananas in and turn the mixer on medium-high to mash the bananas. This is a very simply way to mash the bananas without making another bowl dirty and no effort on your part...best part!

Mashed Bananas

Next, add in 1 tablespoon lemon juice, set aside as well.

Place 1 1/2 tablespoons lemon juice in a measuring cup. Top to 1 1/2 cups with vegan milk and set aside for when you need it later. This will look curdled, that's what you want.

Beat together the softened vegan butter, brown and white sugar until combined. Add in vegan egg substitute and vanilla next. Mix on high until light and fluffy (almost the texture of frosting, this is called creaming)

Once the mixture is creamed together, add in your bananas and mix to combine. 

In a separate medium bowl combine the flour, baking soda and salt.

You'll start combining everything now. Alternate adding the flour mixture and the vegan milk to creamed mixture stirring just until combined. (Do not overmix).

Banana Cake Batter

Put into the oven and Bake 60 to 70 minutes or until toothpick inserted in center comes out clean. If it's still soft in the middle, give the cake another 5 mins and check, recheck until done. (do not over bake). When the cake it done, remove it from the oven and allow it to cool completely before frosting.

Frosting

In the stand mixer fitted with a whisk attachment, beat the vegan butter/coconut oil, vanilla, and room temperature vegan cream cheese on medium-high speed until fluffy, about 2 minutes, stopping to scrape down the sides of the bowl. Turn the mixer to low (stir setting), add the sugar slowly (a little at a time, 1/2 cup increments), mix until incorporated. Increase the speed to medium high and beat until fluffy, about 3 minutes, stopping to scrape down the sides of the bowl. 

When the cake is complete, keep its on your counter or better yet in your fridge, I love the texture it gets in the fridge when it solidifies a bit. Pair it with vegan milk or even better, vegan ice cream. Enjoy! 

-Amy 

Whiskey Glazed Vegan Blue Cheese Burger

Whiskey Glazed Vegan Blue Cheese Burger

Veggies burgers now a days come in all shapes, sizes, and flavors. We have so many varieties and the some are so good that you'd never know they're vegan. Yes I've found that not everyone likes them and that's fine, I give recommendations on plant based kinds in the recipe as well, if you don't like them. Personally, I find this amazing, especially for new vegans that are transitioning or if you want to get meat-eaters into the vegan lifestyle. These burgers are such a great tool to do that. 

This recipe shows you how to take that regular not so boring anymore veggie patty (store bought or homemade) and turn it up a notch. This ooey-gooey super stuffed vegan patty is made the better by the homemade glaze you can make quick and easy...because who doesn't like a spiked glaze?! We can't be friends if you disagree, I'm sorry...just kidding! Top it with the luscious caramelized onions and mushrooms, making this burger super hearty and comforting for your next meal. Serve along side your favorite toppings and on your favorite bun (vegan and/or gluten free). With or without a side (if you have room) and don't forget a cold drink and settle in for a night of comfort. Enjoy!

Whiskey Glazed Vegan Blue Cheese Burger

Ingredients


BURGERS
1 package of Tofurky DIY Burger OR 2 Packages Beyond Meat Beyond Burgers (any hand formable vegan burger mix you like will work, Lightlife or a black bean mix that won't fall apart)
2-4 Tbsp vegan blue cheese, Homemade or purchased (Violife is wonderful)
2 good vegan hamburger buns, toasted 

4 slices of vegan cheese (your favorite)
Handful of arugula, romaine, or butter lettuce

WHISKEY GLAZE
1/4 cup Jack Daniels whiskey or any good quality whiskey
1/4 cup organic ketchup
2 Tbsp soy sauce
2 Tbsp vegan honey or maple syrup/Agave
1 teaspoon dijon mustard or 1/2 tsp mustard powder
1 teaspoon Vegan Worcestershire sauce
1/4 teaspoon garlic powder
dash of hot sauce (your favorite)
Freshly ground black pepper, to taste

CARAMELIZED ONIONS & MUSHROOMS
2 yellow onions peeled and sliced thinly

2-3 cups sliced mushrooms (baby brown portabello or white button) 
1 1/2 Tablespoons vegan butter or coconut oil
3/4 cup Organic vegan cola, or apple juice/cider + 1/4 cup whiskey or beer (sub it out and add in juice/cola etc if you don't want to use) 
1/4 teaspoon dried thyme

Salt and pepper to taste

Tip: When you go to fill your burgers, portion out the vegan blue cheese (if using homemade or soft) and freeze it until solid. It makes it easier to fill and less mess. You can freeze into discs or balls, depending on how thick your burgers are. 

Directions

MAKE THE ONIONS & MUSHROOMS
Heat vegan butter in a large skillet over medium-high heat. Add sliced onions and mushrooms, stir to coat in the melted vegan butter. Sprinkle in salt, pepper, and dried thyme and stir to combine. Salute, stirring occasionally, for about 5 minutes, until onions are golden brown at the edges. Once they are starting to brown, add in your liquid of choice listed above and deglaze the pan. Lower your heat to Medium heat and cover the onions, cook for a remaining 10-15 minutes until soft and liquid evaporates, removing the lid occasionally to stir. When the onions are ready, remove the onions from pan and set aside.

MAKE THE GLAZE
To a small saucepan, add whiskey and bring to a low boil. Continue to boil for about 2 minutes, then add remaining glaze ingredients and whisk to combine. Reduce heat to Low Heat and simmer for 5-7 minutes, until glaze is slightly thickened. When it gets to this point, Remove it from heat and set aside.

 

MAKE THE BURGERS
To a large mixing bowl, add vegan ground beef (Beyond Meat/Tofurky/Lightlife) OR Bean Burger. Separate the vegan meat substitute or bean mixture into 4 equal portions. When you have them separated, sprinkle on salt & pepper to taste.

FILLING

Shape vegan meat into flattened balls, place about 1 Tbsp vegan blue cheese of your choice in the center of the ball and push into the ball. Mold the vegan meat around the vegan cheese and form into a patty. These can be grilled or pan cooked, according to your preference.

 

COOKING
Heat a large cast iron skillet, grill pan, or on the Grill over MED heat. Drizzle a little bit of olive oil, vegan butter, or coconut oil in the pan. Cook vegan burgers about 6 minutes per side OR according to package instructions. The last minute of cooking, brush burgers with the already prepared and set aside whiskey glaze and place a slice of vegan cheese on the burgers, then cover pan loosely with foil or shut the grill lid to melt the cheese. Remove vegan burgers to a plate and get ready to assemble.

 

TO SERVE
Line bottom of your bun with lettuce, then top with burger. Place a generous helping of your homemade caramelized onions on top of the vegan burger, then drizzle with additional whiskey glaze. Top with top bun and pair with homemade french fries or chips and don't forget a cold beverage. Enjoy!

 

-Amy

 

No-Bake Vegan Cheesecake (Cashew Free)

No-Bake Vegan Cheesecake
(Nut Free)

Hands down cheesecake has got to be a MEGA comfort food...with a capital C! The thought of it alone makes you think of the extra gym time you will have to do and the guilt sets in but who can really resist and who wants to?! It is by far the most sampled item on any restaurant menu and holidays are just not as festive without them. Plain cheesecake is more traditional and goes great with anything from chocolate to caramel sauces and served with fruit and vegan whipped cream. 

The main issue with Cheesecake is the time it takes to make them. I get it, we're busy and on the go all the time. So it's nice to have quick recipes at or disposal. But I find that most quick vegan cheesecakes have nuts, now I don't have an allergy to cashews but I do hear from many people looking for cashew free options for themselves and loved ones. So since it's requested a lot and I wanted Cheesecake, here we are. Now this recipe can also be made gluten free, BONUS! And if you have your hands on a soy-free vegan cream cheese, you've hit the trifecta, Kudos! 

This recipe pairs well with any dinner recipes, it's not as heavy as most cheesecakes, so you don't fee as bad eating it.  Perfect to make for any event or just another Friday when you have a craving. It just makes your day even more special. Enjoy!

No-Bake Vegan Cheesecake (Cashew Free)
Ingredients

Crust

1 Pre-made vegan crust (vegan and/or gluten free)

OR
2 packages (20 sheets) graham crackers (vegan and/or gluten feee)
11 tablespoons coconut oil, melted (vegan butter is fine also)

2 tablespoons organic sugar or coconut sugar 

Filling
2 8-ounce containers vegan cream cheese, room temperature (I used Tofutti, use your favorite)
1 11.25-ounce can Nature's Charm sweetened condensed coconut milk
1/4 cup fresh organic lemon juice (you could also use lime or orange)
1 teaspoon organic vanilla extract

Directions

 

Homemade Crust: 

Put graham crackers (vegan and/or GF) in a large resealable plastic bag or food processor and crush them with a rolling pin until very fine crumbs form. Pour crumbs into a medium bowl, stir in organic sugar. Add coconut oil, and stir until well combined.

Press the crumb mixture into a 9-inch springform pan, spreading it 1 1/2 to 2 inches up the side; press flat. Chill crust in freezer at least 10 minutes.

Filling: 

Using an blender or electric mixer, set at medium-high speed, combine the softened vegan cream cheese and all the rest of  he filling ingredients. 

 

Mix until smooth and combined, scrapping the sides as needed. 

 

Once it is all combines and smooth. Pour the filling into the ready crust. Smooth the top with a rubber spatula. 

 

Cover with plastic wrap, and freeze until firm, 2 to 3 hours. Once you're ready to serve, unclasp sides of pan (if using), remove cheesecake, and slice. Serve with organic fruit filling, vegan whipped cream, chocolate sauce, or plain as desired. Stores in the freezer wrapped whenever you want another piece. Enjoy!

 

-Amy

Variations

Skip the crust: use cheesecake filling in a parfait and invent a whole new "layer cake." Mix the filling, then put some in a glass. Top with broken-up cookies (such as chocolate or vanilla wafers) or graham crackers, and add fresh fruit (such as raspberries or blueberries). Alternate layers. Refrigerate parfait for 30 minutes, and serve.

The Best Vegan Fried Chick'un Ever

The Best Vegan Fried Chick'un Ever

Many people going vegan probably think they have to give up everything. "What do you even eat?" is the top question vegans get asked on the daily basis, many think we live on salad and grass clippings. And as amazing as that sounds, grass gets so boring. On the contrary, it's an amazing time to be vegan! I can't even describe how great it is to have so many options, the selection is so vast and the different kinds of things you get get is insane...I mean do you want vegan eel? Uh, yeah you can get it..I don't want it, but hey I can get it. I became vegan almost 13 years ago and let me tell you, we had nothing. Vegan Mayo: 1 and it was terrible (not naming names), 1 brand of cheese (not very exciting and definitely didn't melt), only a couple vegan meat substitute brands (mostly egg in one of them) and you can't live off burgers and tofurky everyday. I think you get where I'm going with this. We're extremely lucky and I think it's great that my kids will never want for anything, they'll always have so much in the way of options. *Insert Happy Dance Here*

So onto the recipe! Yes, I know ...Fried Chicken? You can't even think of replacing that, it's never going to be as good. I beg to differ. This recipe shows you not only how to successfully make THE BEST Vegan Fried Chick'un EVER, but how to blow naysaying friends and families minds. You could bring this to any pot-luck or picnic and guarantee that they will enjoy every crunchy-bunchy-oh-so-good bite. This Vegan Fried Chick'un pairs great with homemade French Fries (recipe below), as well as a fresh garden salad...because yes we still eat salad okay, we just pair it with amazing vegan things like this! Drop the mic on people vegans, BOOM! ✋🏻🎤💥

The Best Vegan Fried Chick'un Ever

Yields: Enough for a Vegan Army

(Recipe can be halved or quarter for convenience)

Ingredients

-25 vegan drumsticks (MayWah) + I also did 4 cups Beyond Meat Chicken Strips (optional) -See Note-

-Vegan Buttermilk (4 1/4 cups milk Unsweetened Ripple or your favorite Vegan Milk + 4 tsp Apple Cider Vinegar)

-5 cups All-purpose flour
-1 tablespoons Seasoned Salt

-1 Tablespoon Celery Salt

-1 Tablespoon Kosher Salt 

-2 teaspoons Granulated Garlic 
-2 teaspoons Onion Powder
-2 teaspoons Black Pepper
-2 teaspoons Dried Thyme
-2 teaspoons Paprika
-1 teaspoon Cayenne 
-Vegetable, soybean, or peanut oil for frying

Homemade Vegan French Fries RECIPE -(Shown in Picture)- 

Note: This recipe works great with most vegan proteins. If you don't have access to the vegan drumsticks, you could also use gardein cutlets, strips, all beyond meat strips, seitan pieces, etc. I haven't tried Tofu or Tempeh for yet, but I think the tempeh would work great also. Feel free to experiment and try.

Product

Vegan Drumsticks...Yes 100% VEGAN

 

Directions

In a large bowl (or 2 freezer bags) add the vegan chicken with the buttermilk (except 1/4 cup). Refrigerate for at least 30 minutes. When ready to fry, remove chicken from bowl and let sit on counter for 30 minutes to take chill off.

Stir together the flour, all the different salts, pepper, thyme, garlic paprika and cayenne in a very large bowl. At this point, use your remaining 1/4 cup vegan buttermilk. Gradually pour the vegan milk mixture into the flour and use a fork to mix until little lumps throughout. Once your vegan chicken is ready, your messy job beginnings. 

Working in batches, thoroughly coat each buttermilk-soaked vegan chicken piece with the breading, pressing to adhere the breading. 

 

Beyond Meat Strips 

Set them aside on a baking sheet and allow them to rest for 20-30 minute, even better if you can chill them in the fridge, the breading is best when it has time to sit. 

*If you want to make this quicker, you can fry right away.

 

Heat 2-3 inches (enough to cover the vegan chicken) of oil in a deep skillet or dutch oven over medium high heat to 365F.  Add the vegan chicken to the oil 3-4 pieces at a time. Turning the pieces once and a while to evenly brown it all over, takes about 5-7 minutes per batch. Monitor temperature of oil to make sure chicken doesn't burn and oil doesn't drop below 350F. 

 

When the vegan fried chicken pieces come out of the hot oil, place them on a baking sheet lined with paper towels or brown paper bags, immediate sprinkle each batch with a little salt.

 

 

If you want to ensure the Vegan Fried Chicken stays warm for serving, place it in a warm oven (200F) to keep warm and continue frying rest of chicken. Once you are done frying all the batches, you are ready to enjoy. I generally pair this with Homemade French Fries and a fresh garden salad...you know, to make me feel better about myself. Everything in moderation right! This chicken also makes for a wonderful breakfast as Vegan Chicken & Waffles, chopped up in salads, great  for pot-lucks and picnics. There's not many ways you can go wrong enjoying this. 

*Toss the chicken in your favorite BBQ or Buffalo sauce for smothered fried chicken. 

 

Tip

I make this vegan fried chicken in bulk and store the majority in the freezer for later use. If you want to reheat it after it's been frozen, place the chicken on a baking sheet and bake at 350 Degrees for 30 minutes. It comes out perfect every time. If you're in a bigger hurry, each drumstick can be reheated in the microwave for 2 mins & beyond meat strips at 1 minute (it stays crisp and yummy surprisingly). 

Enjoy!

-Amy

 

 

Vegan Beauty Product Review

VEGAN BEAUTY PRODUCT REVIEW

WEBSITE: https://www.arbonne.com/
Representative Link: http://www.VickieRobson.arbonne.com

I'm not usually one to review beauty products, I mean I use them but its never something I've done...Until now. I was lucky enough to have a lovely follower who's a representative contact me and see if I wanted to try some products. I was leery to be honest, I have an extremely hard time with beauty products. If you're anything like me and have SUPER sensitive skin, you know it can be a challenge. I've had many beauty products leaving me broken out, adverse reactions, red, or itchy, rashy, and even in the ER. Plus on top of all that, is it really safe (vegan-wise), cruelty free, etc. So you can see my dilemma here right. Well, I took a chance (obviously or I wouldn't be writing this).

So I was lucky enough to try some great skin care products through Arbonne, including the amazing RE9 Products and the results were great. For one, I did not have any harsh reactions (shock & relief), even with my sensitive skin. It made me skin feel incredible, testing the regular and nightly products and seeing the results in the morning were so much fun. You think how different can each really be, but they all had their own use and result. Some bonuses, I love how it smelled (or rather didn't smell off putting), you know when you try some products and they can smell medicinal or strong in perfumes, not my cup of tea and I thought for sure these would be like that, but I was pleasantly surprised. They also weren't heavy or oily, also no rub off or residue afterwards as well. This is always my pet peeve, I hate feeling greasy after using products, I don't want a baby sliding out of my arms if I have a products on...not very mom friendly, but I was happy to see and feel that these products absorbed so well and left me just feeling soft and hydrated afterward.

I like that I could trust this brand, it's not only natural but also vegan friendly across the board. With Leaping Bunny & PETA approval, I knew I could rest easy knowing that my skin care was not only safe for me but also no animal testing was involved. Yay!

Overall I would highly recommend these products to anyone, with any skin type. You can't really go wrong, the cover all your skin type and skin care needs as well as making you feel good from inside and out.

Note: I wasn't able to try everything they make, they do provide products for men as well as make up, sun care products, hair care, bath & body, and even nutritional supplements (bars, protein powders, snacks, etc).

  

PRODUCTS

"We develop our skincare products by carefully selecting botanical ingredients known for specific beneficial properties. Through innovation in science, we introduce formulas that make skin look more healthy, youthful and beautiful." LINK TO: Argonne Guide to Great Skin

INGREDIENT LISTING

"We are passionate about what we do. We develop world-class products with potent botanicals and cutting-edge science. And we continually look for ways to make our products better and better." 

Dr. Peter Matravers | Chief Scientific Officer

They Formulate Without...

animal products or by-products | artificial flavors | artificial sweeteners | benzene | bisphenol-a | carbon black | formaldehyde-donating preservatives | hydroquinone | mineral oil | paragons | petrolatum | phthalates | sodium laureth sulfates (SLES) | sodium lauryl sulfate (SLS) | synthetic dyes | talc | triclosan | triethanolamine (TEA) And so much more …

LEAPING BUNNY APPROVED

• Cruelty Free
• Vegan Company
• Features PETA Logo
• PETA Mall Partner

pure

We develop each product with meaningful ingredients from nature, chosen for their effectiveness and safety. We continually raise our standards to find the perfect balance between what is pure and what is efficacious.

safe

Our products are safe, nontoxic, and committed to being eco-friendly. We’re vigilant about the newest research regarding chemicals to ensure we’re being mindful and cautious. We proactively search for the purest, most unadulterated botanical ingredients from natural sources.

beneficial

Our core commitment is to provide effective products that deliver a true benefit. Products everyone should have and will desire. As trailblazers, we must educate, empower and inspire people to make better choices for the beauty, health and wellness of their families and friends.

Skincare Collections

Genius Ultra

The Genius Ultra is the ultimate next-generation solution, to help target the signs of aging. The gentle waveshelp apply product more evenly, pushing it onto the outer layers of the skin, and maximizing your skincare routine

RE9 Advanced®

Our premium anti-aging collection,powered by age-defying botanicals and scientific ingredients, promotes more youthful skin with visible results.

RE9 Advanced® Lifting and Contouring

Our next generation hydrating formulas support skin’s natural collagen and elastin, and help facial contours look tighter, firmer and more defined.

RE9 Advanced® for Men

Minimize signs of aging, condition, and moisturize with our botanically based skincare line developed specifically for men’s skin. 

FC5®

Maintain healthy skin and hair with fresh cells from 5 fruits and vegetables from FC5, everyday basics designed for everyone.

Arbonne Intelligence®

Supercharge your skincare with a high-performance line that’s always at the leading edge of innovation,with the results to prove it. Outsmartyour skin.

Clear Future®

Fight acne with the power of salicylic acid and the naturally soothing, healthy-skin formulas of Clear Future.

Calm

Make peace with your sensitive skin. The extra gentle Calm skincare line hydrates, comforts and soothes with the kindest ingredients for your skin.