- Marshmallows! There are several brands these days that make vegan marshmallows. Sweet & Sara are a favorite of mine and they even have special Halloween marshmallows shaped like bats & ghosts on sale right now. There is also Chicago Soy Dairies’ Dandies which are pretty perfect in Hot Cocoa.
- Which brings me to Instant Hot Cocoa! Ah!Laska’s Organic Instant Hot Cocoa is a pretty extraordinary treat for those nights when you just want to add water.
- Vegan Corn Dogs by Cedar Lake Foods. That pretty much says all I need to say about that.
- Memory can be kind to some old friends – like Cheetos and I actually think Tings are much better version of the cheesy snack puffs. I think Tings are actually better than most things. To quote Food Fight Grocery “Better than squirrels and kittens hugging.”
OK back to our recipe…
2 cups Match Vegan Meat – Chicken (defrosted and formed into fingers – this should make around 8-10 – try to make sure they around the same size)
2 cups Eco-Planet Non-Dairy Cheddar Crackers (crushed)
1/2 cup Daiya Vegan Cheddar (shredded)
1/4 cup Nutritional Yeast Flakes
Olive Oil Cooking Spray
Your Favorite BBQ Sauce for Dipping
Heat oven to 400. Spray a cookie sheet with Olive Oil Cooking Spray.
In a large resealable plastic bag, mix Crushed Crackers, Daiya and Nutritional Yeast. Add Chicken Strips to the bag one at a time, seal the bag and shake. Before removing form the bag gently press the Cracker coating into the Chicken Strip. Place the Cracker Crusted Chicken Strips in a single layer on the sheet. make sure they aren’t touching.
Bake uncovered for around 10 minutes. The larger the strip the longer it will take to cook so if you went big give them a little longer in the oven. Remove when the crackers begin to brown.
A Close Up :
*I’ve always kinda found the term “Chicken Fingers” to be kinda icky. Eating anyone’s fingers seems pretty gross and I especially don’t like the idea of eating the fingers of a cute little bird but it seemed to work with all the Halloween stuff going around right now.