Monday, September 27, 2010

Chipotle BBQ Kale Salad, Crispy Oven Fries, Homemade Ketchup

Vegan chicken strips marinated in spicy chipotle barbecue sauce with caramelized onions, ripe tomatoes and fresh kale dressed with creamy avocado ranch. Crispy seasoned oven baked fries with homemade ketchup.

Chipotle Barbecue Sauce
1 yellow onion, chopped
1 bell pepper seeded and chopped
3 garlic cloves
2 canned chipotle chilies
1 14.5 oz can crushed tomatoes
3/4c organic brown sugar
1/2c apple cider vinegar
1 tsp salt
1/4 tsp oregano
2 tbl canola oil
Vegan chicken strips
Hothouse Tomato, small dice
1 head of Kale, stems removed

Combine the onion, bell pepper, garlic and chilies in a food processor and process until smooth. Add tomatoes, brown sugar, vinegar, salt and oregano and process until smooth. Transfer the
mixture to a saucepan and bring to a boil. Reduce the heat to a simmer and cook stirring
frequently for 20 to 30 minutes or until thick.
In a large sauce pan, heat the oil and saute the chicken strips until crispy and golden brown. Add the barbecue sauce and simmer for 2 minutes. Serve over greens with tomato, caramelized onions and dress with avocado ranch.

Avocado Ranch
1/2 ripe avocado
1/4c vegan sour cream
1/4c veganaise
1 tbl unsweetened almond milk
1 1/2 tsp white vinegar
1/8 tsp each: salt, dried parsley, onion powder
pinch of each: dried dill, dried garlic powder

Combine all in a food processor and blend until completely creamy. Chill in the fridge for 20 minutes to set back up.

Caramelized Onions
2 tbl canola oil
1 lb sweet onions, thinly sliced
1/2 tsp salt

In a large skillet, heat the oil over medium heat. Add the onions and salt and cook, stirring occasionally for 30 minutes, until the onions start to soft, sweet and dark brown.

Crispy Oven French Fries
3 large russet potatoes, cut into 1/4" match sticks
1 tsp garlic powder
1 tsp onion powder
1/2 tsp salt
1 tsp paprika
vegetable spray
sea salt

Preheat the oven to 425.
Submerge the potato sticks in a large bowl of ice water for 20 minutes. Drain and pat to dry completely. Toss the potatoes in the spice mixture. Grease a baking sheet with vegetable spray and lay the potatoes in a single layer, making sure none are touching. Bake for 15 minutes, turn the fries over and bake for 10-15 minutes more until baked through and crispy. Season with sea salt.

Homemade Ketchup
1/4c golden raisins, soaked for 10 minutes in 1/4c hot water
1 1/2c tomato puree
2 garlic cloves, smashed
1/4c apple cider vinegar
1/4c water
1 tsp sweet paprika
1/4 tsp cayenne pepper
pinch of cinnamon
1 tsp sea salt
2 tbl canola oil
1 tbl vegan worcestershire sauce
1 tbl lemon juice

In a blender, combine raisins (with soaking liquid), tomatoes, garlic, water, paprika, cayenne, cinnamon and salt. Blend until smooth. Strain through a fine sieve.
In a small saucepan over high heat, heat the oil. Slowly add the tomato mixture. Lower heat and simmer for 40 minutes. Add worcestershire sauce and lemon juice. Simmer 5 more minutes and adjust seasoning. Chill mixture until completely cool.

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