Now that we are plant-based, I'm dusting off some old recipes and converting them.
A summertime favorite for us was this Spicy Pan-Fried Chicken with Corn on the Cob and Tomato Salad.*
The spice blend of onion powder, garlic powder, cayenne pepper, and smoked paprika makes such a nice crust. Honey and spicy sauce mixing together are divine and offset by the acidity of the tomato salad. I love how easy it is to quick pickle shallots (or onions if that's what you have on hand). And who doesn't love corn on the cob!
The only modification I used to make was to boil the corn not bake it since I don't like to turn the oven on in the summer.
The tomato salad is plant-based already. The corn is if you use plant-based butter. You can sub plant-based sour cream or mayo for the sauce. Honey is fine with me (unless you are vegan, which I'm not).
Instead of chicken, I now do eggplant.
- Slice the eggplant into 1/2 inch half moons.
- Batter station: one dish with flour (seasoned with S&P), one dish with some plant-based yogurt thinned with a little water, one dish with Panko breadcrumbs mixed with the spices (I just eyeball the spice amounts - maybe 1 tsp each of the garlic and onion and paprika and a pinch of cayenne). Use your best wet hand dry hand technique to bread the eggplant slices.
- In a large skillet, heat a thin layer of oil. When a breadcrumb sizzles upon contact, your oil is ready. Fry the eggplant in a single layer about 4-6 minutes per side, until golden brown. Drain on paper towel lined plate, season with salt immediately.
*I used to subscribe to Blue Apron. Not an affiliate link.