And then there were three...

The three of us were finally able to get together, make a vegan meal, catch up, and drink a few bottles of wine.

The result was decadent and delicious food and perfect company.

Fricken 'Chicken'

Makes 4 servings

This recipe is adapted from VegCooking.com's Fried 'Chicken' and will please any picky eater. It’s perfect to bring on picnics, it will be the first dish to disappear at potlucks, and will stop in their tracks anybody who thinks going vegan means giving up their favorite comfort foods. We did use the nutritional yeast in the recipe and we also opted for 1 lb. extra firm tofu instead of mock chicken. We also threw a little extra pepper into the batter, because we’re crazy like that.

Ingredients:

1 tsp. salt

1/2 tsp. onion powder

1 tsp. pepper

1 tsp. garlic powder

2 cups unbleached white flour

4 Tbsp. nutritional yeast (optional)

3 Tbsp. yellow mustard

1/2 cup water

2 Tbsp. baking powder

1 lb. mock chicken (try Worthington Chic-Ketts or White Wave wheat meat)

3 1/2 cups vegetable oil

Instructions:

• Mix together the salt, onion powder, pepper, garlic powder, flour, and nutritional yeast in a deep bowl.

• In a separate bowl, dilute the mustard with 1/2 cup water.

• Add 1/3 cup of the flour mixture to the mustard mixture and stir. Add the baking powder to the dry flour mixture and mix.

• Dip chunks of the mock chicken into the mustard batter, then drop each chunk into the flour mixture and coat with the desired amount of “crust.”

• Fry the chunks in hot oil on medium-high heat in a large skillet or deep fryer until crispy and golden brown, turning as needed.

Fall Meets Spring Salad

Serves 4 large portions or 6-8 side portions

Living in Southern California can be such a luxury. We are spoiled with local, organic ingredients year-round. Beets are still very much in season at the end of March and apples are just ending their peak of ripeness. Feel free to substitute ingredients here for whatever is local and organic in your area. We used a bottled raspberry vinaigrette dressing, but we highly encourage you to make your own.

Ingredients:

1 cup raw walnut pieces, chopped coarsely

1 cup unsweetened cranberries

4 beets, boiled, skinned, and chopped

1 bunch of arugula

1 bunch of spinach

1 Granny Smith apple, cored and sliced

Dressing of your choice

Instructions:

• Mix together ingredients and top with dressing.

Lemon-spiced Brussels Sprouts

Serves 4

We may be in the minority, but we love Brussels sprouts. We think you will too, after giving this side dish a try. The best part about this dish is it’s really easy and compliments nearly every meal. The garlic and lemon flavors offset any bitterness the Brussels sprouts naturally have. Again, living in Southern California, it’s easier to find Winter vegetables at the beginning of Spring – so if Brussels sprouts have disappeared from your farmers market already – tuck this recipe away for the Fall.

Ingredients:

Approx. 16 whole Brussels sprouts, chopped in half

1-2 Tbsp. extra virgin olive oil

1 tsp. lemon pepper

2 large cloves of garlic, minced

½ tsp. salt

Instructions:

• Rinse and steam Brussels sprouts for 10-12 minutes.

• Heat olive oil up in a skillet on med-high heat, add minced garlic and sauté for one minute (be careful not to burn the garlic)

• Sauté/toss sprouts in once the oil is heated.

• Add lemon pepper, garlic, and salt to taste.

• Sauté until cooked through but still firm, approx. 8-10 minutes.

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