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)
“Chicken” Adobo
- Cut the vegan chicken in half and then tear it up into little pieces.
- Add in some vinegar, black pepper and a little soy sauce.
- Add in a little bit of canola oil and olive oil.
- Add 1 cup of water.
- Cook the vegan chicken for about 20 minute until the water is absorbed and what’s left is a thick sauce.
- Serve it with rice or rice noodles or just a piece of lettuce.
Salad
- Cut the vegan chicken into very large pieces. Put it in a dish.
- Add in about half a cup of nuts.
- Add in the pineapple.
- Add in the celery, a little bit of garlic, and then mix all together.
- Add in some salad dressing on top and pulse it until the nuts don’t make the crakling sound any longer.
- Ready to be served.