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Here’s the secret Miya’s fried chicken recipe (that ain’t so secret anymore)! I promise you that it’s every bit as good as the best fried chicken you ever had. Anytime I change a beloved traditional recipe, I always make sure that my version is as good or better, in a plethora of ways, or I won’t mess with it at all.

This recipe is a bit different from the fried chicken most of us are used to because there’s no chicken used in the recipe. I created this recipe because Americans eat too many animals - 9 billion pounds of chicken and 222 pounds of meat per person a year - food that ain’t good for your health, or the animals that suffer, or the planet as a whole.

Karma Virtue Chickenots was cleverly named by my childhood friend, Margaret Friedman. Every time you eat this recipe you gain karma points by not contributing to factory-farming of animals - a cruel and violent system of food production that is also a leading cause of Climate Change, deforestation, and water pollution.

#vegan #mushrooms #fried

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Delicious + Easy Vegan Italian Wedding Soup

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Chickpea & Summer Corn Curry

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Vegan Banh Xeo (Vietnamese Crepes)

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Vegan Artichoke Chowder

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Vegan Cheesy Broccoli Soup

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just thinking about my epically epic vegan big breaky from this morning 🌱 Loaded with hash browns, veggie sausages, baked beans, oven roasted mushrooms + tomatoes and sourdough bread with smash avo 👌🏻 A big breakfast done right 😍

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Jackfruit Tinga Tostadas

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Vegan Mashed Potatoes & Gravy Round Up

Creamy Mashed Potatoes & Savory Mushroom Gravy

Luscious Vegan Gravy

3-Ingredient Ultra Creamy Roasted Garlic Mashed Potatoes with White Bean Gravy (GF/SF)

Protein-Packed Mashed Potatoes & Gravy

Vegan Mashed Red Potatoes & Kale & Mushroom Gravy (GF/NF/SF)

Vegan Mashed Potatoes & Gravy

Cauliflower Mashed Potatoes with Vegan Mushroom Gravy

Vegan Garlicky Mashed Potatoes with Mushroom Gravy

Best Ever Vegan Gravy

Easy Vegan Gravy

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Buffalo Chickpea Pizza with White Garlic Sauce & Celery Ranch Dressing (SF)

Vegan Roasted Cauliflower Buffalo Pizza

Buffalo Chickpea Ranch Pizza

Bangin’ Buffalo Cauliflower Pizza (GF/NF)

Vegan Buffalo Tempeh Pizza with Homemade Ranch

Vegan Buffalo Chicken Pizza

Buffalo Veggie Pizza

Buffalo Cauliflower Pizza

Buffalo Cauliflower Wing Pizza with Tofu Blue Cheese Spread (GF)

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Aubergine involtini with vegan ricotta - recipe here

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Vegan Roasted Red Pepper Pasta (GF)

Easy Vegan Alfredo (GF)

One Pot Vegan Pasta

One Pot Creamy Garlic Pasta

Pea Pesto Pasta with Sundried Tomatoes & Arugula (GF)

Vegan Creamy Chipotle Pasta

Simple Vegan Piquillo Pepper Pasta (GF)

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Vegan Scrambled Eggs Round Up

Scrambled Tofu

Vegan Scrambled Eggs made with Aquafaba

Vegan Tofu Scramble

Easy Vegan Scrambled Eggs

Tofu Scrambled Eggs

Vegan Breakfast Eggs

A Vegan Alternative to Scrambled Eggs (& Tempeh Bacon)

Chickpea Flour Scramble with Avocado & Chives

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Vegan Fried Round Up

Baked Cornmeal & Pepita Crusted Onion Rings

Fried Pickles

Vegan Mozzarella Sticks

Vegan Popcorn Chicken

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Charred Broccolini Salad with Vegan Curry Aioli

We went to a bar to wait for a table at a nearby, trendy pizza joint, you know, typical New York stuff. Our wait was an estimated 120 minutes, you know, typical New York wait times. We had one cocktail, then two. It must have been 90 minutes when hunger kicked in. The wait was dragging out. We collectively decided to screw the restaurant and eat and the bar. We ordered some small plates, and waited patiently. Then, the cauliflower arrived: deep fried, scalding hot, salty, with a spicy, citrusy, curry dipping sauce. With a lase focus that immediately forgot anything and everything else we ordered, we scarfed the cauliflower down and immediately ordered it again. It was that good, and two weeks later,  I am still thinking about it.

This adaptation is ridiculously good. Though neither cauliflower, not fired, this fire roasted broccolini is as flavorful, crispy, salty, and delicious. Drenched in a super tangy, citrusy dressing, this salad is balances, hearty, and light. The lemon, miso, and curry combination cuts through the smoke, making each bite both smoky, aromatic, earthy, and light. This is good by itself, or as a side dish to anything summery.

Vegan Curry-Lemon Aioli

Serves 2

Cook time: 15-20 minutes

Ingredients

1 tbsp. miso paste

juice of 1 lemon

½ tbsp. curry powder

1 tbsp. olive oil

 Process

Place all ingredients in a small bowl. Whisk until well incorporated. Set aside until ready to use.

Charred Broccolini Salad

Ingredients 

1 handful fresh string beans, about 15-20

About half a pound broccolini

1 heavy drizzle olive oil

1 pinch sea salt

1 handful shelled pistachios

A few sprigs fresh chives

¼ sunflower shoots or your favorite micro greens 

Process

Bring your grill to high heat. You can use indoor, charcoal, or gas.

Rinse and dry both broccolini and string beans.

Slice string beans diagonally into three or four pieces per bean. This should give you inch long pieces.

Place broccolini and string beans onto a large bowl. Pour a heave drizzle of olive oil and a pinch of salt. With clean hands, toss to evenly coat vegetables.  

Place vegetables over grill. Cook, turning once for five to seven minutes. You are looking for them to turn bright green and start to char on the edges.

Remove from grill.

Place in serving plate.

Chop pistachios into rough pieces, then cut chives using scissors. Sprinkle over vegetables. Add sunflower shoots and Vegan Curry-Lemon Aioli. 

Serve immediately.

#vegan #grill #broccolini #curry #miso

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“fysh” sauce - some vegan nonsense

i was just informed that a vegan company based out of portland, oregon US is claiming to have made a breakthrough in “Asian cuisine.” they premise the necessity for their product based off of ignorant, disrespectful claims -

CLAIM 1: “the number of vegan alternatives [to fish sauce] is staggeringly small” -  to which i say do you think maybe you’re just ignorant? that you didn’t grow up SE asian? so you don’t have access to our vegan fish sauce? are you saying that it doesn’t exist because white people can’t have it? because surely you aren’t so deluded to think that SE asian buddhism didn’t mean that veganism was a thing there long before it was a thing here, in the white american world? do you think that that white supremacy and first world veganism have colluded to make everyone think that non-white vegans don’t exist or that we do but we’re just doing it wrong? because i assure you, it exists

CLAIM 2: fish sauce is “gross.” i don’t know where to start with this one. i’ve let this culture’s white supremacist anti-vietnameseness translate into raging self-hate long enough to still tolerate this disrespectful “FREAKY EXOTIC ASIAN FOOD” bullshit. fish sauce is vietnamese blood. you cannot begin to understand its role in our culture. i’ve said it before and i’ll say it again, you know your veganism is shit when you rely on old racist tropes to promote it

yeah yeah. fuck you too.

their kickstarter & their website where you can contact them

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Smoked salmon, cream cheese and cucumber hand pies

Smoked salmon ain’t cheap, but if you can get the off-cuts or buy a large pack, it’s actually a reasonable way of getting an extremely tasty treat, some healthy fish oils, and a good dose of protein. A £4 pack usually lasts me 6 meals worth of protein, and that ain’t bad (use the leftover salmon with pasta and cream cheese, or bread rolls/bagels with cream cheese)!

These are really easy to make, nearly no chopping, and leftovers will keep until at least the next day or two. My recipe made 4 pies (two meals on their own, or four meals if you have some carbs and veg on the side). Adjust depending on the size of your puff pastry pack.

Ingredients

Ready-rolled puff pastry (I used a 375g pack)

Roughly 70g smoked salmon

Half a cucumber

Half a pack of cream cheese/Philadelphia

(Optional) 1 egg OR some milk, to brush on top

Method

Lay your pastry out flat and cut into squares or rectangles, as many as the number of pies you want to make. Then cut those in half again so you’ll have a top and a bottom for each pie.

Cut the smoked salmon into pieces and lay those on top of one half of the pastry, leaving a 1cm gap all around the edge.

Cut slices of the cream cheese and place these on the smoked salmon

Cut the cucumber into slices and place these on top of the cream cheese, about 3 slices per pie

Lay the other half of the pastry on top, stretching if necessary, and gently press down the edges. Use a fork to seal the edges.

Using a pastry brush, baste the pastry tops with a beaten egg or a small amount of milk.

Cook in the oven for 15-20 minutes, until the pastry is cooked and golden brown. Leave to cool slightly before serving.

Original recipe: http://portandfin.com/smoked-salmon-cream-cheese-cucumber-hand-pies-with-fresh-dill/

#salmon #cream cheese