Coconut Tenders with Peanut Dipping Sauce

One of my favorite, beautiful besties, Shannon, LOVES coconut chicken.  It's her "fave," she says.  Shannon has been such a dear and loyal friend to me, that I am often at a loss to express what her friendship means to me.  Well, folks, I'm Italian, and, well, food is love, so I created this dish for my Sha-nan-nan, with all my heart and friendly devotion.  :-)

Coconut "Chicken"

2 packages gardein Chick'n Strips or the Barbecue Wings, without the flavor packet (I used 1 package, but the amounts are listed for 2 packages)
1 can (13.66 ounces) of light coconut milk
2 tablespoons rice vinegar
1/2 cup cornstarch
1/4 teaspoon sea salt
1/4 teaspoon freshly ground white pepper
1/4 teaspoon chili powder
1/4 teaspoon tumeric
1 teaspoon nutritional yeast
3 teaspoons Egg Replacer mixed with 4 tablespoons water (or two eggs)
2 1/2 cups shredded coconut
Canola or sesame or peanut oil, for frying (I mixed 1/2 cup canola with 1/4 sesame)
Peanut Dipping Sauce (recipe follows)

1. Marinate the gardien in coconut milk and rice vinegar for at least an hour.
2.  Do something fun for that hour, like straighten your hair (which is what I did).  You could also prepare the peanut sauce to give its ingredients some time to meld before you start cooking the coconut tenders.
3.  Pat the excess milk off the gardein with a paper towel (be careful, because the tenders may feel like falling apart a little)). In a small bowl combine cornstarch, salt, pepper, and chili powder. In a separate bowl, mix the Egg Replacer until foamy.
4. In another bowl, place the coconut. Coat the gardein with the cornstarch and shake off any excess. Dip into the egg replacer and then press into the coconut to get full coverage. Try to keep 1 hand dry, this will keep things a little cleaner.
5. In a large pan, heat the oil to 350° and gently submerge the gardein, a few at a time. Fry for about 3 minutes total or until golden brown on both sides (watch closely- they will brown up fast). Remove them to a paper towel to drain. Serve with Peanut Sauce.

Peanut Dipping Sauce

1 teaspoon minced ginger (I used 1/4 teaspoon ground because I was out of fresh)
1 teaspoon minced garlic
1/4 cup smooth peanut butter, plus 1 tablespoon
1/2 cup of light coconut milk
1 1/2 teaspoons sesame oil
2 teaspoons soy sauce
1 teaspoon brown sugar
1 tablespoon lime juice
1/4 teaspoon chili powder
1/4 teaspoon diced hot cherry peppers
1 tablespoon chopped cilantro
1 tablespoon toasted chopped peanuts

1. In a small bowl, combine the ginger, peanut butter, and coconut milk in a small bowl and whisk together.
2. Add the sesame oil, soy sauce, brown sugar, lime juice, chili powder, diced peppers, garlic and cilantro to the bowl and whisk to combine.
3. Place the sauce in a serving bowl and garnish with more cilantro and chopped peanuts.

Read more »

Peanut Butter and Jelly Ice Box Cookies

Soooooooooooo, school's back in session. I'm a teacher by trade, and this time of year is still filled with school supplies and new shoes. It's also when my kids and I start dreaming of goodies for our lunch boxes. For my boys, their thoughts turn to peanut butter and jelly sandwiches (their fave for lunch).

In honor of the new school year and the reemergence of lunchtime treats, I thought I'd veganize my grandmother's recipe for her Peanut Butter and Jelly Ice Box Cookies. Fair warning: I am not a baker. I lack skill and patience to make cookies pretty. The pictures reflect this. However, they were moist and lived up to their name. I brought them to school and left them in the teacher's lounge and they only made it to lunch. That's a good sign, considering there are some very discerning palates in the math department at my school.



Peanut Butter and Jelly Ice Box Cookies

¾ cup Earth Balance
1 cup Florida Crystals Sugar
¼ cup Florida Crystals brown sugar
1 cup natural peanut butter
2 eggs' equivalent of prepared golden flax meal (3 tablespons flax meal with 6 tablespoons water. Stir to mix and let stand about 5 minutes until thickened)
¼ teaspoon salt
2 cups unbleached white flour
½ cup spelt flour
¾ teaspoon baking soda (or 1½ teaspoons baking powder if, like me, you are out out out of baking soda but still want cookies!)
1 jar of jelly or preserves (your favorite kind)
Fresh nutmeg and chopped peanuts to garnish







1. Cream together shortening and sugars. Add peanut butter, flax mixture and salt. When well mixed, add flour and baking soda (or powder), blending well.
2. Form mixture into two logs (about the diameter of a paper towel roll) and wrap in wax paper. Put in “ice box” for a few hours or overnight.
3. Preheat oven to 350º. Remove wax paper. Cut rolls into ¼” slices and place cookies on a non-stick cookie sheet. Make an indentation in each cookie. Top each with a teaspoon or so of the jelly. Alternately, roll each slice into a ball and bake in mini-muffin tins. Make indentations with your finger and top with jelly (as pictured). Bake for 8 to 10 minutes (if using muffin tins, bake 10-13 minutes). When they are still hot from the oven, sprinkle with crushed peanuts. Makes about 2 dozen.

Read more »