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 :)


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




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.








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 June: Lemon Cookies

16 Jun

This month for Secret Recipe Club I was assigned It’s Yummy to My Tummy. This wonderful blog is written by Heather. She uses the blog as a way to de-stress by cooking and baking… I’m with ya Heather!

When I found the Lemon Coolers, Heather calls them, I was excited. I haven’t baked in a whole so I couldn’t wait!


Easy Lemon Cookies

Yields about a dozen cookies, depending on the size

1/2 cup Earth Balance buttery spread
1/2 cup vegan sugar
1/4 cup nondairy milk
Zest from 1 lemon
Juice from 1 lemon
1 tsp vanilla extract
1 to 1 1/4 cup all-purpose flour
1 Tbsp cornstarch
1/4 tsp baking powder
1/4 tsp sea salt


In a medium mixing bowl, cream together the Earth Balance and the sugar. In a small separate bowl, soft together the flour, cornstarch, baking powder and sea salt. Add the dry ingredients to the wet. Gently stir in the nondairy milk, zest and lemon juice until just combined; add more flour if necessary.

Using seran wrap, form the dough into a log shape. Freeze for about an hour.

Preheat the oven to 350 degrees. Remove the dough from the freezer and let thaw slightly (until you are able to slice it with a knife). Slice the dough into even slices, place on a parchment lined baking sheet about an inch apart and bake for 12-15 minutes.

Remove from the oven, let cool slightly, then move to a cooling rack to cool completely. Enjoy!

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!


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



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



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

Secret Recipe Club


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