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Secret Recipe Club July: Fried Pickles

20 Jul

This summer is flying by!  It’s already Secret Recipe Club time for July :O  I was assigned Melissa’s blog site Melissa’s Cuisine!  So many recipes I really wanted to try (Texas Cavier YUM… Strawberry Mango Salsa with Cinnamon Sugar Tortilla Chips NEED… and of course some non-vegan recipes that I must try soon: a sweet Gingerbread Spread and Homemade Cheez-It Crackers!)  Thanks for your amazing hard work in the kitchen Melissa :)

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Pan Fried Pickles

Yields enough batter for about 30 pickle slices (5-6 small, whole pickles)

 

1 flax egg (1 tablespoon flaxmeal mixed with 3 tablespoons water)

4 Tbsp. all-purpose flour

1 tsp. soy sauce

1/2 tsp. all-purpose seasoning

1/2-1 tsp. dried dill

1/4 – 1/2 tsp sea salt

Fresh ground black pepper

4 Tbsp. crushed cracker crumbs (or bread crumbs; about 10 medium crackers)

30 pickle slices, more or less

Enough oil to fill a shallow frying pan by about 1 1/2 inches

 

Directions:

 

Heat your oil in the frying pan over medium heat.

In a wide, shallow bowl combine the flax egg, flour, soy sauce, all-purpose seasoning, dried dill, sea salt and fresh ground black pepper until a paste forms.  Spread the cracker crumbs out on a plate, or another wide, shallow bowl.

Submerge 5-6 of the pickle slices in to the “egg” mixture then dredge with cracker crumbs.  Gently and carefully place the pickle slices into the hot oil.  After a second, gently move the slices with a fork to make sure the crust is not stuck to the bottom of the pan.  Fry for about a minute, then flip and cook a minute more, or until golden brown.  Transfer to a paper towel lined plate to cool slightly.

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Enjoy the fried pickles on their own or alongside a nice dipping sauce.  I made a quick sriracha mayo and it was amazing :D

 
Secret Recipe Club
 

Secret Recipe Club May: Broccoli Salad

19 May

This month for Secret Recipe Club, I was assigned Erin’s blog, Making Memories with Your Kids, and I am so glad!  I have always wondered about broccoli salads.  I would see them at delis, supermarkets, and backyard parties… yet, honestly, I’ve never tried it.  After much searching on Erin‘s blog (was very torn between broccoli salad or deep fried green beans), I came across the broccoli salad recipe.  Yum!

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Herbed Broccoli Salad

Serves 2

 

1 cup broccoli flowerets, chopped very small

1/4 cup Vegenaise, or any vegan mayo you prefer

1 tsp rice vinegar

1 tsp agave syrup

1/2 tsp pink Himalayan sea salt

Fresh ground black pepper, to taste

1/2 tsp Frontier brand garlic and herb seasoning

1/4 tsp dried minced onion

1/4 tsp dried chives

 

Directions:

Place all ingredients in to a medium mixing bowl and mix well.

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Let sit in the refrigerator at least an hour before serving to let the flavors work their way through the broccoli.  Enjoy!

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Secret Recipe Club
 

Recipe Redux: Crescent Pizza Rolls

22 Jan

This month’s theme for the Recipe Redux: Pizza Party… my favorite kind of party :D

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Crescent Pizza Rolls

Makes 8 Pizza Rolls

1 package crescent rolls

1/2 cup your favorite tomato or pizza sauce, plus extra as needed

1/2 cup your favorite flavor Daiya cheese

Directions:

Open the crescent rolls and break them apart.  Spoon about 1 tablespoon of sauce onto the large end of the crescent dough, top with cheese, then gently roll towards the point of the crescent dough.

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Bake in a 375 degree preheated oven on a parchment lined baking sheet for 12-13 minutes, or until lightly browned.  Enjoy warm (:

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