This Fukien Week

This has been a fukien shitty week...

the perfect occasion for some Fukien Cooking Wine!

Oh, pardon me, I mean Fuking Cooking Wine. 

Ok, then.

Before giving that party a kick-start, consider these appetizers:

This charming frozen duck, for example.

Surprise! She's Vegetarian Imitation...so, she's meat? lol

Not your style? Then make your own appetizers.

You can never go wrong at the Asian market.

 Want to make some Bao?

 First, find a good recipe! Neo liked this one!

Don't forget the hoisin. You always need hoisin.

And the dried mushrooms! 

I just spin them in a food processor to make...

Magic Mushroom Powder. Make powder and then put it in stuff.

 I made the bao filling from Mary's recipe for Superbowl breakfast, but my back wouldn't hold up to make the bao dough from scratch. 

I had even bought Bao flour! lol Anyway, I used frozen buns from the Asian market:

Oyster Mushroom and Tofu BBQ Bao-co! 

Get it? Bao + taco = Bao-co. 

We had these for breakfast on Superbowl Sunday.

Lastly, don't overlook the produce. My Asian market usually has really good prices on produce like cilantro. Give a bunch or two of washed cilantro (with or without stems, your call) a spin with some olive oil and salt and call it a day. You can make a whole, elaborate pesto if you really want to, but I like it plain like this, just olive oil and salt added, as just a sandwich spread or on the side of Israeli fare as a "cilantro salad.."

A Day (aka Cilantro Salad Spread)

Cover it in a little olive oil and store in the fridge. Lasts a while, but I bet you'll eat it all first.

This was our game day food. I used the Cilantro Salad Spread (above), hubby made my Zu Zu Ghanoush, and then we made the Kafta Kabobs from Joni's Fusion Food book (which I was a tester for!) to make:

an Israeli Superbowl super-platter of tastiest proportions!

Kafta Kabobs with Cilantro Salad and cucumbers, Side of pickles, olives, Zuzu Ghanoush and Sriracha. 

 Poo log-a-rama:

I don't suggest you serve these at a Superbowl party (or any party, lol). Obvious reasons. They are for private consumption only! lololol.

Maybe, though, they were the secret key to the Eagles unbelievable victory!

My son and Neo celebrating the big win.

No idea what I'm going to make this weekend...Kinda want these cupcakes...we'll see how I'm feeling. 

Valentine's Day is in the middle of the week this year so I don't know if I should celebrate it this weekend or next weekend...hmmm....thinking this weekend. 

 I mostly do Valentine's Day *early* check out all my past Valentine's Day posts, lol.

Have to finalize some ideas for the weekend and get shopping. 

See ya'll lata!

Finger Food!

Say whaaaa? We gotta cook again?

Nahhhhhhhhh. 

Don't feel like cooking but the Superbowl is swooping down on you like Challenger the Eagle?

Try you some Veggie Fingers!

They are even good for dinner with mashed potatoes, lol. 

As a finger food, they are really good hot or cold served with dipping sauces of any ilk. And, surprisingly, they are not terribly messy.

Note: You can use any roast-able vegetable here: broccoli, cauliflower, carrots, sweet potatoes, whatever. Cooking time may be a bit longer for carrots/potatoes/root veggies. Just check them at the 20 minute mark and see if they are done, if not, let them go longer.

Veggie Fingers 

(Tofu and Broccoli here, but, feel free to go crazy!):

1 bunch of broccoli (or like 2-3 cups or so of your veggie "fingers" of choice) cut into florets or, um, "fingers"

1 brick of tofu, pressed and sliced into "fingers" 

(or whatever shape you want)

1 1/2 cups non-dairy milk (any kind, full fat is better)

3-6 Tablespoons garbanzo bean (chickpea) flour

1 box of Shake'N Bake (several varieties are vegan) OR about 2-3 cups Panko or other breadcrumbs mixed with any seasonings you dig (onion powder, garlic powder, salt, nutritional yeast, herbs/spices, whatevs)

few teaspoons of oil (neutral or olive) to grease pan.

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Method:

This is really just breading some stuff and baking it in a hot oven, guys. Make anything a "finger!"

1. Preheat your oven to 425 degrees. 

2. Prepare a baking sheet with foil and spray the foil with a light coat of oil (I use a Misto sprayer) or just brush some oil on there.

3. Whisk chickpea flour into non-dairy milk until a reasonably thick batter forms. Thinner milks will take the higher amounts of flour, use more if needed. You don't want it too thick or too thin, so add a tablespoon at a time until you get it to coat the back of a spoon, i.e, it needs to stick to your veggies and your tofu but not be super thick :). What I like to do is pour the milk into a jar or tupperware with tight lid, stir in your chickpea flour, close the lid and shake until well combined. Otherwise, use a bowl and whisk in with a fork or whisk. You can season this, too, if you want, but I didn't. 

4. In a medium tupperware with a good lid, put your broccoli florets (all of mine fit in this one, but if yours don't, just do two or more batches) and pour some of the batter over them, I'd say about half the batter, start with less, you can always add more. 

Now, put the lid on and shake and turn gently until all your broccoli is evenly coated.

Like so.

5. Put some Shake'N Bake (or your homemade Panko or breadcrumb mix) in a bowl and coat each bite/finger:

Like so. I'd use a lighter coating than this next time. Shake'N Bake is pretty heavily seasoned!

Arrange the broccoli on the prepared baking sheet.

6. Now, batter and bread the tofu fingers. I battered the tofu individually rather than use the shake-to-coat technique since I thought it might break up if I did that. I just poured the rest of the batter into the same tupperware the broccoli was in and used a fork to turn the tofu fingers in it. Then transfer each finger to the Shake'N Bake or Panko mixture and coat. 

Arrange the tofu on your baking tray. 

I fit everything on one tray.

7. Bake at 425 for about 20 minutes. 

I didn't flip mine, but you can if you want. Mine were done at the 20 minute mark, but if you use other vegetables, they may need a little longer. Keep an eye out to not burn the breading!

Serve! 

I ate mine for dinner, lol, but these are a great appetizer. 

You can serve them with any kind of dipping sauce: Sriracha mayo, mustard, ketchup, dressings, hot sauce, even mushroom gravy or marinara would be good, whatever you dig. Or, just eat them plain. 

They are good at room temperature and don't seem to suffer for it.

Oh! And while your oven is still at 425...if you feel like it, throw in a batch of:

Roasted Chickpeas!

YUMMMMY. 

This is just cooked or canned (rinsed and drained of course) chickpeas mixed in a bowl with a little oil and any spices or seasonings you want (tamari, nutritional yeast, onion/garlic powder, spices/herbs, lemon juice, add a little agave, whatever!). Now, stick them in that same oven you just used on a foil lined, lightly oiled baking tray. Roast about 20-25 minutes at 425. Stir halfway through. YUM.

You can also make anything else, really, lol. 

Chips/Dips/Salsa (of course)

Veggie dogs or veggie "pigs in a blanket"

Veggie Burgers (homemade or pre-made)

Veg Onion Dip (vegan sour cream with a packet of Onion soup in it)

Crudites, cheeses, olives, etc.

Pizzas, pasta salads, sandwiches...

You can basically make (or buy) an awesome vegan version of anything the omnis are chowing down on!

 Just give it a look up on the ol' internet.

 Vegan versions for the win! :) 

What are you going to serve at your Superbowl 

(or anti-Superbowl) party??

Yeah, uh, Eagles are probably going to get crushed. At least they went to heaven? Lol. 



P.S. The Veggie Fingers make an outstanding burrito!

Yet another incarnation (choice language, lol) of the Veggie Finger. Highly recommend.