Lemon Pepper ‘Chickn’ Nuggets

Filed under: delicious fried food and sneaky way to feed kids healthy stuff by disguising it as junk food.

This is rather heavy on ingredients but could be simplified by omiting the jackfruit and simplifying the spice mix.  You can also switch out the jackfruit and chickpeas for tofu to get a softer, less ‘meaty’ texture.

I use tinned jackfruit in brine, available at Asian supermarkets.

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Lemon Pepper Chickn Nuggets

Nuggets:
1/2 tin + 2 Tablespoons cooked chickpeas
2 Tablespoons aquafaba (liquid from chickpea tin)
1/4 tin jackfruit in brine (approx 5 Tablespoons when shredded)
1/4 Cup + 4 Tablespoons vegetarian chicken stock
1 teaspoon salt
1/4 t sweet paprika
1/4 t smoked paprika
1/4 t cayenne pepper
1/4 white pepper
2 teaspoons nutritional yeast
1/2 t garlic powder
1/2 onion powder
4 heaped Tablespoons gluten flour
1 heaped Tablespoon white flour
1 t lemon juice

Coating:
fine breadcrumbs
plant milk
white flour
tumeric
salt and pepper

Put 1/2 tin of chickpeas into a large bowl and mash into a rough, chunky paste.

Drain and rinse jackfruit. Pull jackfruit pieces into shreds (toddlers/kids love to help with this part as they have an amazing texture) and finely chop the hard parts at the core. Place shredded fruit into a fry pan with 1/4 Cup vegetarian chicken stock on a medium heat until the stock is more or less gone. Put half of the cooked jackfruit into a blender and add half of the jackfruit to the mashed chickpeas.

Spoon 2 Tablespoons of aquafaba into the blender along with 2 Tablespoons of chickpeas. Pulse until smooth and set aside.

To the large bowl, add spices and flours, lemon juice and smooth mixture from blender. Mix into a wet dough – adding ‘chicken’ stock if needed. Knead for several minutes and put into the fridge to rest for an hour.

Heat 2cms of coconut or vegetable oil in a frying pan.

Prepare 1 plate with white flour and a pinch of salt, 1 bowl with plant milk and 1 bowl with fine breadcrumbs, tumeric and a good grind of black pepper.

Tear pieces of dough about the size of a nugget (you could also make large flat ‘schnitzels’), coat in flour, then milk, then crumbs and set aside. Shallow fry in small batches, turning when golden on each side. Rest on absorbent cloth.

Eat warm or cold (these are even better the next day) with lemon wedges and a sprinkle of lemon juice over them.

Bon Ap!

 

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Lemon Pepper ‘Chickn’ Nuggets

Bento Du Jour – Autumn/Winter

Lunchbox Bits and Pieces:

  • I sneak extra green leaves into the toddler by blending them into pestos, sauces and smoothies or chopping them super fine and adding to savoury muffins, fried rice, stews and curries. Thankfully she’s still too young to figure it out that she’s eating spinach if it doesn’t look like a leaf (18 months).
  • Don’t limit green leaves to kale, spinach and chard – use herbs and the tops of root vegetables like carrot tops, turnip tops and beet tops.
  • Add seeds to everything. They’re delicious, add instant nutrition and good fats, and bonus – they won’t kill any nut-allergic kids at school.
  • My kid is salt-obsessed. It’s not ideal but kind of inevitable considering my tastes. I use miso paste a lot so she gets the saltiness with the added probiotics. And nutritional yeast – it makes everything taste salty and slightly yeasty like vegemite.
  • Generally the main part of her lunchbox is leftovers from dinner the night before or I’ll quickly cook some cous cous or pasta and add a pesto or sauce from the fridge.
  • I use a Meals In Steel box and Kai Carrier bags. The teachers at creche often heat the young one’s food but if you have school-aged children there are some great thermal containers available these days. Like here and here.
  • Chia pudding takes 1 minute to make and 5 minutes to thicken. I just combine chia seeds, frozen berries and coconut yogurt (or you can use coconut milk, soy milk, almond milk). The above links also have leak-proof containers for lunches that go in school bags
  • I always keep pickles, yoghurts and fermented foods in the fridge, and fruit in the fruit bowl as quick snacks and lunchbox fillers. If you spend a little time making your own fermented foods it’s a great way of preserving produce and is WAY cheaper than buying it. We get our fruit from a local vege co op, forage in parks and the Chch red zone and swap food with friends who have fruit trees – if you stick to what’s in season it’s cheap/free and yum.
  • Usually once a week I’ll make one of the following and keep in the freezer for easy snacks throughout the month: savoury muffins, empanadas, filo parcels, samosas, raw balls. It’s worth the 1/2 hour every week (or 1.5 hours if I have the time and  patience to have the toddler “help”).
  • Every time I make rice I make extra and fry it the next day with finely chopped veg.
  • Every time I make lentils I make extra and put it into a pie or lasagne or something another day that week.

 

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Garlic & Thyme Borlotti Beans; Wholemeal Penne with Carrot & Olive Oil; Carrot top & Pumpkin Seed Muffin; Avocado; Kalamata Olives; Radish; Raspberry Coconut Chia Pudding with Frozen Half Grapes; Fairtrade Banana

 

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Kim Chi Fried Brown Rice; Cucumber; Fairtrade Banana; Green Kiwifruit; Spinach Flatbread; Dried Dates

 

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Red Cabbage Creamy Quinoa Fusilli; Linda McCartney Vegan Sausage Rolls; White Carrot & Kale Savoury Mini Muffin; Apple Slices; White Carrot Sticks; Cucumber; Orange Slices; Frozen Blueberries

 

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Miso Sesame Roasted Pumpkin; Agria Potato & Purple Cabbage Poêlée; Avocado; Vietnamese Spring Rolls; Lentil Mini Empanadas; Radish; Ciabatta with Tahini; Fejoa; Apple-Sweetened Dried Cranberries.

 

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Pumpkin & Pea Risotto; Spiced Black Beans; Purple Potato & Golden Beet Chips; Carrot & Carrot top Savoury Mini Muffin; Kalamata Olives; Smoked Coconut Cheese; Sauerkraut; Fejoa; Apple-Sweetened Cranberries; Frozen Blueberries; Coconut Yoghurt

 

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Lentil & Chard Spaghetti Bolognese; Kalamata Olives; Smashed Pumpkin; Sauerkraut; Radish; Japanese Turnip; Brown Rice Cake; Dried Apple Slices; Dried Cranberries; Spirulina & Blueberry Chia Pudding

 

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Spicy Autumn Tagine; Moghrabieh with Parsley & Preserved Lemon; Pitted Olives; Lebanese Bread; Hummus with Sumac; Chopped Dates with Toasted Seeds

 

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Chickpea & Spinach Curry; Brown Basmati; Steamed Broccoli; Bellbird Organic Sourdough with Mushroom Paté; Sauerkraut; Tumeric Pickled Courgette; Kiwifruit; Pumpkin Seed Raw Ball; Blueberry Coconut Chia Pudding

 

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Potato, Cauliflower & Leek Purée; Linda McCartney Vegan Sausage; Sauerkraut; Peas; Pickled Golden Beets; Cucumber; Kiwifruit; Blueberries; Pumpkin Seed, Coconut, Chia Seed & Date Muesli.

 

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Purple Cabbage, Mushroom & ‘Chicken’ Green Curry; White Basmati Rice; Cucumber; Nigella Seed Bread with Pumpkin Hummus; Sauerkraut; Gerkins; Sundried Tomatoes; Nut-free Scroggin

 

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Puy Lentils with Garlic & Purple Cabbage; Cubed Agria with Porcini Salt; Ciabatta with Vegemite & Tahini; Mushroom Paté; Sauerkraut; Pitted Olives; Cucumber; Carrot; Fejoa; Apple; Cranberries; Sunflower Seeds

 

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Fried Noodles with Tempeh, Red Cabbage and Daikon; Rice Crackers; Olives; Vegan Blue Cheese; Chickpeas; Mandarin; Coconut Yoghurt; Kiwifruit

 

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Leek & Vegan Cheese Farinata; Pumpkin Hummus; Garlic-Braised Brussel Sprouts; Roasted Potato & Jerusalem Artichoke; Gerkins; Vegan Pepperoni; Kiwifruit; Chia Coconut Pudding

 

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Green Mac’n’Cheese; Pickled Golden Beets; Stewed Purple Cabbage; Mini Lentil Empanadas with Nan’s Tomato Relish; Radishes; Papa’s No-Knead Ciabatta; Cucumber; Raspberry & Coconut Chia Pudding.

 

Bento Du Jour – Autumn/Winter