Chicken-Free “Chicken” Adobo
1 Chicken-Free Chicken,
tear into bite-sized pieces
1 clove garlic, minced
1 teaspoon lemon peel
1 tablespoon Braggs Liquid Aminos
½ teaspoon fresh ground black pepper
½ cup vinegar
1 tablespoon canola-olive oil
1 cup water

Flower Garden Hawaiian “Chicken” Salad
10 ounces Chicken-Free Chicken
1 cup raw macadamia nuts (or Brazil nuts)
1 cup pineapple chunks
1 stalk celery, chopped
½ teaspoon fresh garlic
2 tablespoon Vegenaise (vegan mayonnaise)

1. Cut the vegan chicken in half and then tear it up into little pieces.
2. Add in some vinegar, black pepper and a little soy sauce.
3. Add in a little bit of canola oil and olive oil.
4. Add 1 cup of water.
5. Cook the vegan chicken for about 20 minute until the water is absorbed and what’s left is a thick sauce.
6. Serve it with rice or rice noodles or just a piece of lettuce.

1. Cut the vegan chicken into very large pieces. Put it in a dish.
2. Add in about half a cup of nuts.
3. Add in the pineapple.
4. Add in the celery, a little bit of garlic, and then mix all together.
5. Add in some salad dressing on top and pulse it until the nuts don’t make the crakling sound any longer.
6. Ready to be served.