Thursday, 21 May 2009

Crispy 'Chicken' & Coleslaw

A super 'fried chicken' recipe that's easy on the waistline

One tin of gluten 'mock meat' chicken style (can be brought at oriental food stores or you can make your own - see recipe in main meals)

small bowl of vanilla soy milk (can also use plain)

40g polenta meal (cornmeal)

20g finely grated parmesan or mozzarella style vegan cheese

drizzle of olive oil

teaspoon cayenne pepper

salt

pepper

sliced lemon

Coleslaw

50g red cabbage

50g white cabbage

1/2 red or white onion depending on taste

one pealed carrot

75g plain soy yogurt

1 teaspoon apple cider vinegar

Salt & pepper

In a bowl mix together cornmeal, soy cheese and cayenne pepper. Take each piece of mock chicken and dip in soy milk and then in your cornmeal and cheese mixture so that it is well coated all over.

Heat up oil in a frying pan and cook your coated mock chicken for about 5 minutes, making sure to turn until the coating is crispy and each piece is heated through.

To make your coleslaw you want to slice all your vegetables very thinly. I usually used the chopping blade of my food processor for this but you could also use a cheese grater, slicer or chop by hand. Add the soy yogurt and vinegar and make sure all is well coated.

Serve with lemon juice squeezed all over!

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