Vegan Fried Chicken

photo courtesy 'Taste of Home'

photo courtesy ‘Taste of Home’

Tomorrow I am hosting a gathering of local authors at my home, for an all day immersion in the craft.  I am providing a lunch, and it will be a lot of fun. The menu will be:

Fried Chicken (a vegan will have fried it, so there you go–Vegan Fried Chicken)

Potato Salad – vegan

Green Salad – vegan

Avocado Salad – vegan

As I have said before, I was not always a vegan, and am frequently a reluctant one.  But for my health’s sake, I avoid meat, and dairy. I am careful what I consume, because I have an autoimmune response to these foods–inflammation of my joints that cripples me. While I love fried chicken as much as anyone, I really prefer to be mobile and off the cane.

The negative effects of going off my vegan diet are immediate–maximum suffering occurring within 24 hrs. Then it takes two or three days to clear out of my system.

tacos and burritosDue to the  way our food is grown and processed by the large food manufacturers, many people nowadays are suffering food related allergies. All the food I prepare for groups is gluten free, nut free, organic and locally grown (except the avocados-they don’t grow in Tenino.) Even the chicken is organic and raised humanely. I have become re-attuned to the notion of being connected to your food as more than a consumer. If you know where it came from, how it was grown, you have more appreciation for it, and each meal becomes a celebration.

Food is love, but only if love went into the preparation of it.

I am a vegan, but those around me are not, and I do love them, so I frequently prepare ‘blended meals,’ keeping the side dishes vegan, and creating a separate high-quality, organically raised meat dish for those who expect it. If I provide dairy, it is clearly labeled so that it isn’t accidentally mixed with the non-dairy foods.

SO–the vegan will fry the chicken, and carnivorous authors will consume it. The vegan really won’t miss it at all, as I have found new sources of protein that really satisfy me in the crucial areas of taste and texture, and the quality and pronounce-ability of the ingredients is excellent. That is the basis of my ongoing cookbook project that I hope to launch in late 2015.

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