Curried Chick’n Salad with Roasted Pine Nuts and Dried Cranberries

12 Jul

Introducing…Anne Marie!

Anne Marie (bootiemcgee) is a fellow vegan food addict who has been vegan since 2008. As a personal trainer with a master’s degree in public health, she brings to the table an additional perspective on food and the health knowledge to back it up. Please welcome Anne Marie to the Vegan Food Addict team and check out her version of Curried Chick’n Salad below!

Chik'n Curry Salad on Toast

Curried Chick’n Salad with Roasted Pine Nuts and Dried Cranberries

10 ounces of your favorite chicken substitute, shredded or chopped into 1/2 inch cubes (I recommend Gardein Chick’n Scallopini or Gardein Chick’n Strips) (can also use extra firm tofu, well-drained, patted dry and cubed)
3-5 tablespoons vegan mayonnaise
1/4 cup water
1 large stalk celery, diced
1/4 cup dried cranberries, chopped
1/4 cup pine nuts or other nut of choice, roughly chopped and pan-toasted
1-1/2 teaspoons sugar or sweetener of choice
1-1/2 tablespoons high-temperature oil (i.e. refined coconut oil or vegetable oil)
1/2 teaspoon ground ginger
1/2 teaspoon ground fenugreek
1-1/2 teaspoons yellow curry powder
1/2-1 teaspoon dried cayenne pepper (depending on how spicy you like it)
1/2 teaspoon cumin seeds (use ground if you don’t have the seeds)
1/2 teaspoon coriander seeds (use ground if you don’t have the seeds)

Add oil to a pan in a dollop (don’t spread it out) and turn heat to medium.

When oil is hot, add cumin seeds, coriander seeds, fenugreek, turmeric, ginger, and curry powder to the oil, and toast spices for 1 minute (don’t allow to burn, take pan off of heat if spices start to burn, and turn heat down).

Add your shredded or diced mock-chicken, or tofu to the pan, stir or toss to coat with spices.

Add sugar to the pan, then add the water, stir well and cover to allow the spices and water to absorb, about 2 minutes. Then, taste and add some salt to your liking.

Remove lid and turn up heat to high, allowing the protein to caramelize on some surfaces.

Remove from heat, transfer to a bowl and chill in either the freezer or the fridge depending on your time schedule (don’t let it freeze, you just want it cold).

Once chilled, add the celery, cranberries, nuts and mayonnaise by the tablespoon, adding more based on your preference of creaminess, mixing well, and adding salt and cayenne pepper to taste.

Serve on toasted bread or crackers, or wrap up in crisp lettuce. Bon Apetit!


3 Responses to “Curried Chick’n Salad with Roasted Pine Nuts and Dried Cranberries”

  1. uglicoyote July 12, 2013 at 1:48 pm #

    Reblogged this on Vegan,Vegan.

    • megmeister July 12, 2013 at 2:33 pm #

      Thank you!

    • bootiemcgee July 12, 2013 at 3:01 pm #

      sweet 😀

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