What's Cookin' Wednesday

Orange Chikin'

I am so excited. I don't know why, after making the Vegan Wings, that it didn't dawn on me that I could now make a ton of chicken dishes that I used to love. HOORAY! This was so. freaking. delicious.

Ingredients:

1 medium head of cauliflower, chopped

3/4 c. flour (I used whole wheat)

1 tsp. curry powder

1 tsp. garlic powder

1/4 tsp. red pepper

2 Tbsp. nutritional yeast

3/4 cup milk of choice

2 green onions, chopped

1/2 green pepper, diced

1/2 red pepper, diced

2 cloves garlic, minced

1/2 c. fresh orange juice

3/4 c. vegetable broth

2 tsp. soy sauce

2 Tbsp. sugar

2 Tbsp. corn starch

1/4 c. water

How To:

Preheat your oven to 450ºF. Chop your cauliflower into florets. In a large bowl, combine flour, curry powder, garlic powder, red pepper, and nutritional yeast. Dip your florets in the milk and toss in the flour mixture. Transfer the florets to a greased baking sheet. Bake for 20 minutes, flip and broil with the door open for 5 minutes, until golden brown. While all this is happening, you should probably go on to the next stuff.

In a skillet, heat 2 Tbsp. of olive oil. Sauté the onions until fragrant, then add the peppers. Sauté for 3-4 minutes, then remove from heat. I transferred mine to a bowl.

In the same skillet, heat 1/2 Tbsp. olive oil. Sauté the 2 cloves of garlic, until golden. At this point, add the broth, juice, soy, and sugar. Stir to combine well. In a separate bowl, whisk the corn starch with the 1/4 cup of water. Add this mixture to your sauce and let this thicken.

This is what your "chikin" will look like when it comes out of the oven. (:

Toss your veggies and "chikin" in the sauce you've made, and let this heat for about 2 minutes.

Serve with brown rice and garnish with an orange and green onions.
ENJOY!