This recipe is very special to me! I grew up baking a lot, but really didn’t start cooking until the end of college. This Rachael Ray recipe for honey nut chicken was the first thing I taught myself to make; and I made it repeatedly. On the side, I’d make a plain pile of rice or pasta to set it on and microwave some broccoli. I can’t count how many times I made that meal. Fortunately this favorite is simple to vegan-ize – now I bread tempeh or tofu instead of chicken. And I’ve finally learned how to spice up some more interesting side dishes.
Of course part of the reason I made this so much is because it was simple to make. But the reason I loved this so much is because it is no ordinary breading recipe. This coating hits all your senses – it’s sweet, salty, a little spicy, and everything in between (is there anything in between? I’m not really making sense, huh?)
First up I’m going to roast my own “honey” roasted peanuts – without the honey. You might want to make a little extra of these . . . I ate so many I almost ran out of breading!
Sweet Roasted Peanuts:
1/2 C raw shelled peanuts
2 t agave nectar
2 t raw sugar
Preheat oven to 250 degrees. Mix all ingredients together in a bowl. Spread on a baking sheet lined with parchment or a silicone baking sheet. Bake for 45 minutes, then let cool for an hour until the melted agave has hardened.
Very important note: you must use some kind of nonstick liner for your baking sheet! I just sprayed a little cooking spray on tin foil and then had to stand in the kitchen peeling little bits of tin foil off the roasted peanuts. Not fun.
Breaded Tempeh:
serves 2
Roasted peanut recipe from above
1 t salt
1 t black pepper (yes – it’s very peppery! you can always reduce this if you’re not a big black pepper fan)
1 1/2 t mixed spices (I use either Spike seasoning or a grill seasoning mix, but you could throw together your favorite spices or use any pre-made mix)
3/4 C unsweetened soy milk
1 1/2 t hot sauce
1/2 package tempeh (about 4 oz)
1 T canola oil for frying
Slice tempeh and steam for about 10 minutes. Meanwhile, set up your breading station. Blend together peanuts, salt, pepper, and spice mix to the consistency of breadcrumbs. Place in a shallow dish. Then mix soy milk with hot sauce and put in a separate shallow dish.
When your tempeh is ready, dip it in the soy milk mixture, then coat with the peanut mixture. Fry in the oil over medium heat until browned and crispy on both sides.
I served them on a bed of couscous with scallions for garnish. And a nice big salad.
Nutrition facts per serving: Calories: 462; Calories from Fat: 295; Total Fat: 32.7g; Saturated Fat: 4.5g; Cholesterol: 0mg; Sodium: 1317mg; Total Carbohydrates: 25.9g; Dietary Fiber: 4.2g; Sugars: 13.1g; Protein: 23.1g
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