Monthly Archives: June 2012

Creamy Crispy Chick’n

Creamy Crispy Chicken

Back in college, my friends and I used to make a Potato Chip Chicken dish that was delicious and easy to make.  However, aside from being carnivorous, it was loaded with fat from butter and lots of chips.  I decided to veganize it and of course, in doing so, made it so much healthier!  It came out perfectly – and really is both creamy and crispy at the same time.  It took hardly any time to get in the oven and was enjoyed by the whole family.  This recipe serves 8,  so you may want to cut it in half.  And a shout out to Gardein – I don’t know how you do it – but your products are amazing!!!!!

Preheat oven to 350.

Mix together mock sour cream, yeast, garlic powder and salt.

In another bowl, combine crumbs and chips.

Take Gardein chick’n right from the freezer and coat on both sides with the sour cream mix.  It may be a little messy, but it is easiest just to use your hands and hey – no salmonella to worry about!!  Then dip each piece in the crumb mixture and press down so nicely coated on each side.

Place in a 9×13” pan sprayed with cooking spray and then spray the top of each piece with cooking spray.

Bake for 40 minutes.

Mocha Cheesecake

Kahlua “Cheesecake“

I used to use a recipe for a mocha cheesecake that was my husband’s favorite for many years.  Since we have become vegan, I have tried lots of recipes that came close, but were never quite right.  Well, I decided to create it myself and to do it today, for father’s day.  All I can tell you is it came out delicious and my husband said it was amazing!  Need I say more? And – it’s so easy to make and doesn’t even need any time in the oven! I actually think this is better than the dairy and egg laden original!

  • 3 c oreo crumbs
  • 6 T melted vegan butter
  • 6 oz melted chocolate chips
  • handful chocolate chips for top
  • 24 oz kite hill cream cheese
  • 1/2 c sugar
  • 1 1/2 c silken tofu
  • 1/2 c oat milk
  • 1/4 c frangelico
  • 2 t vanilla

Combine the oreo crumbs and vegan butter and then press into a 9” springform pan.  Place in fridge while preparing the filling.

Beat the cream cheese and sugar until light and fluffy.  Beat in the tofu.  Then stir in the melted chocolate, frangelico and vanilla.  Mix well.

Pour into prepared crust.  Sprinkle chocolate chips on top.

Chill in fridge for at least an hour.