Vegan Mozzarella Sticks

Guest post by Amanda Spinosa

Processed with VSCO with fp8 preset

One of the first questions I am always asked when someone finds out I’m vegan is “Don’t you miss ____?” And the short answer is no. This is often a surprising answer because A. “How can you live without cheese?!” and B. I am a born and raised New Yorker living in a multi-cultural foodist’s mecca.

However, there are some foods that I don’t miss in a traditional sense, but rather the personal associations I have with them or the feelings I get from eating them, and one of those is mozzarella sticks. It’s one of the ultimate junk foods for people of all ages, and can make the worst marinara sauce taste great. I went to Champ’s Diner in Brooklyn, and to my obnoxious delight, they had mozzarella sticks on the menu! For me, vegan cheese is a hit or miss, so I was skeptical to say the least. To make a long story short, they were out of this world and I knew I had to try to replicate them. Here’s my recipe for delicious vegan mozzarella sticks
INGREDIENTS:
  • 1 block vegan mozzarella*
  • 1/2 C flour + 1/4 C
  • 1/2 C water
  • 1 tbsp corn starch
  • 1 C vegan seasoned Italian bread crumbs**
  • 1 C panko
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1 tsp dried parsley
  • 1 tsp dried oregano
  • Neutral frying oil
* Although we all love Miyoko’s mozzarella, it’s too soft so I opted for Follow Your Heart
**Most seasoned Italian breadcrumbs contain milk, so be careful! If you can’t find vegan, just use panko in its place and give it some extra seasoning
image2.jpeg

METHOD:

  1. Mix 1/2 C flour, water and corn starch in a large bowl to create a batter, then on a separate plate combine the breadcrumbs, herbs and spices. Place the remaining 1/4 C flour into a ziplock bag and set aside.
  2. Cut the mozzarella block into 1/2 inch sticks – I very annoyingly ended up with nine, so after it was fried I immediately ate it to make it an even number.
  3. Place all mozzarella pieces into the ziplock bag with the flour and give it a good shake to ensure they’re all evenly coated.
  4. Shaking off the excess flour, one at a time, dip each piece into the batter and allow the excess to drip off. Toss it in the breadcrumbs, leaving no breadless spots.
  5. Repeat step four until each mozzarella stick is breaded, lay them out on a small cookie sheet and place it in the freezer for at least one hour. I would imagine these can be prepped the night before.
  6. When it comes time to cook them, if you’re like me and don’t have a deep fryer, heat an inch of neutral oil (I used canola) in a deep pot. To see if it’s hot enough I like to throw in a few bread crumbs to see if they sizzle right away.
  7. Once hot, fry mozzarella sticks in batches for 2 minutes on each side until golden brown and a tiny bit of melted cheese peeks out, then place on a paper towel to drain off the excess oil. Keeping the oil hot is what keeps them from falling apart.
Serve immediately with hot marinara sauce. The cheese stretches like the real thing, so you’ll want to show it off to everyone. If you’re like me, it serves one, but I guess it could serve two people if you really want it to.
Advertisements

Lemon Cheesecakes with Raspberry Compote (Raw, Vegan, Gluten-Free, No-Bake, Refined Sugar-free)

By contributor Alexandra Courts

I made these treats with a pal but didn’t photograph them until after we’d already gobbled up all the sauce. Oops! We’re on a raw dessert recipe rampage lately, so just go with it.Processed with VSCOcam with f2 preset Processed with VSCOcam with f2 preset

INGREDIENTS:

For the crust…

  • 2 cups dates
  • 1 cup raw almonds, soaked
  • 1/2 cup shredded unsweetened coconut

For the filling…

  • 4 lemons, juiced
  • 2 cups soaked cashews
  • 1 cup frozen raspberries
  • 1/2 cup full-fat coconut milk
  • 1/4 cup organic maple syrup \For the compote…
  • 1/4 cup water
  • 2 tbsp organic maple syrup

    DIRECTIONS:

    1) Blend almonds and coconut together until finely processed. Add dates and continue blending.

    2) Line a standard muffin pan with plastic wrap and press the mixture into each cup firmly and evenly to form individual crusts. Set aside.

    3) Blend all filling ingredients until smooth. If desired, add more lemon juice to taste.

    4) Pour filling on top of each crust, then place tray in freezer immediately for 1 hour to set.

    5) Blend raspberries, water and syrup together into a liquid. Set aside in fridge until serving.

    6) Thaw cheesecakes at room temperature for 30 minutes. Top each with a dollop of raspberry compote (or simply frozen raspberries, as pictured above).

    Makes 12 cupcake-sized desserts.

    WANT TO MODIFY IT?

    Feel free to change up the recipe a bit! We remade them and added 1-2 cups of frozen blueberries to the mix, seen below:2015/01/img_2353.jpg 2015/01/img_2349.jpg

Cool News!

Vegan Girlfriend had the honour of being featured in The Black Rabbit publication.

Check out our spread on pages 102-103!

vegan girlfriend too

We’re looking forward to working with them further!

Don’t forget!

Like us on Facebook! Who ever is our 500th like has a chance to have their photos featured on our Instagram.

Peanut Butter and Jam Mousse Tarts (Gluten-free, vegan, no-bake, raw option)

By contributor Alexandra Courts 

I’m not a huge fan of gluten-free bread, but sometimes I do miss being able to snack on peanut butter and jam sandwiches! These mousse tarts incorporate nothing but healthy and natural ingredients, making them equally appropriate for both dessert and breakfast.

IMG_6648Processed with VSCOcam with f2 preset

Ingredients:

Crust…

  • 2 cups pitted dates
  • 1 cup raw almonds
  • 1/2 cup shredded coconut

Filling…

  • 2 cups cashews, soaked overnight
  • 1 cup natural peanut butter (alternatively can use raw almond or raw cashew butter, if preferred)
  • 1 cup canned full-fat coconut milk
  • 1/4 cup maple syrup

Topping…

  • 1 cup strawberry or raspberry jam (organic if possible)

Directions…

  1. Combine crust ingredients (dates, almonds, coconut) in a high-speed blender until incorporated.
  2. Line 1 standard cupcake pan with plastic wrap and press the mixture tightly into bottom of each cup.
  3. Blend filling ingredients (cashews, nut butter, coconut milk and maple syrup) in blender until very smooth.
  4. Pour filling mixture into cups, equally coating each mini crust.
  5. Place tray in freezer for 1 hour to allow filling to set.
  6. Remove cups from pan and allow to thaw for 30 minutes.
  7. Top each tart with dollop of jam. Serve immediately.

Makes 12 cupcake-sized tarts.

Raw Key Lime Pie

By contributor Alexandra Courts 

This key lime pie recipe of mine is raw, gluten-free and vegan! And since it’s no bake, it’s a snap to make! What’s not to like?

IMG_7533 2 IMG_7521

Ingredients:

Crust…

  • 2 1/2 cups pitted dates
  • 1/2 cup shredded unsweetened coconut
  • 1 cup raw almonds

Filling…

  • 2 1/2 cups cashews, soaked overnight and drained
  • 3/4 cup full-fat coconut milk
  • 1/2 cup lime juice (from 4-5 limes)
  • 1/4 cup agave syrup

Directions:

  1. In a high-speed blender, blend the raw almonds. Add the remaining crust ingredients and blend until combined.
  2. Line an 8 inch round cake pan with plastic wrap. Press the mixture into the pan to form the crust.
  3. Blend all of the filling ingredients together in a high-speed blender until smooth.
  4. Pour filling into crust. Level the mixture with a spatula and place pie in freezer for about an hour or until it has set.
  5. Let the pie thaw before slicing. Serve and enjoy! Keep leftovers in fridge.

Makes 1 pie (about 6 servings)

(5)00 Kales of Summer: Creamy Dill Pickle Kale Chips

By Aine Davis

Whenever I go grocery shopping I can’t help but sneak a peek at the snack aisle and drool for a minute or two. It would be so easy to simply devour a bag of store-bought BBQ potato chips, but I know from experience that the consequences are heinous. Instead, I make a healthier version at home whenever possible! 

image

What you’ll need:

  • Blender
  • Dehydrator (Alternatively, you can use this guide for oven-baked kale chips)

Ingredients:

  • 1 large head of kale
  • 1 cup raw cashews
  • 1/2 cup apple cider vinegar
  • 1/3 cup fresh dill, roughly chopped
  • 1/4 cup nutritional yeast
  • 3 cloves of garlic, finely chopped 
  • Salt and pepper to taste 

Directions:

  1. Soak cashews in water for 1-4 hours. Drain. 
  2. Rinse kale and dry as thoroughly as possible.  
  3. Devein kale. Not sure what we’re talking about? Use this method. 
  4. Roughly chop kale into bite-size pieces. 
  5. Blend cashews, vinegar, dill, nutritional yeast, garlic, salt and pepper until liquid in consistency. 
  6. Toss kale in dressing, coating as evenly as possible. 
  7. Line dehydrator with wax paper and spread kale pieces out. Be sure to avoid any overlap. 
  8. Dehydrate for roughly 6 hours at 115 degrees, or following your dehydrator’s specifications. The longer you dehydrate for, the crisper your chips will be. 

Makes 2 servings. Extra dressing can be used as a raw veggie dip. 

 

Avocado Pesto Linguine

By contributor Alexandra Courts

I am absolutely obsessed with avocado. Avocados contain ‘good’ fats, are a source of dietary fibre, reduce cholesterol, and help the body absorb nutrients. They’re incredibly versatile too, so I thought it’d be fun to incorporate avocado directly into a recipe instead of as a garnish! IMG_6152   Ingredients…

  • 8oz box brown rice linguine (or any gluten-free pasta of your choice) 
  • 2 medium avocados, ripe
  • 1/2 cup lightly toasted pine nuts
  • 1/2 cup fresh basil, chopped
  • 1/4 cup nutritional yeast
  • 1 clove of garlic, finely minced
  • 1 tbsp lemon juice
  • 1/4 tsp salt

Directions….

  1. Preheat oven to 350 degrees.
  2. Bring water to a boil. Following the box’s instructions, cook pasta until tender. Drain and set aside. 
  3. On a lined baking sheet, spread pine nuts out evenly. Bake in oven for 5 minutes. 
  4. Cut avocado in half and scoop its “meat” out. Blend avocado, handful of toasted pine nuts, garlic, basil, lemon juice, and salt until combined thoroughly. 
  5. Toss pasta in freshly blended sauce. Sprinkle remaining pine nuts and nutritional yeast on top. 

Serve immediately. Makes 2 large portions.