Vegan Mozzarella Sticks
Vegan MoFo: It's that time of year again! If you don't know what's up, allow me to give you a brief overview: short for the Vegan Month of Food, Vegan MoFo is an annual blogging event about all things vegan. Participants are given daily prompts and then post about it. If you need more info check out the MoFo website and get hip (click here and then come back). Today’s prompt: a cuisine that inspires me to travel.
I think it goes without saying but I'll say it anyway: vegan cuisine is the only cuisine that inspires me to travel. I hear London has the most vegan spots per capita over all other cities. It’s kinda the only reason why I would ever travel there. Well the access to bomb vegan food and to tour with my band, Sun Blood Stories. But mainly for the all access pass to vegan foods that I’ve never tried before. I mean seitan is abound and I’ve seen pics of the meltiest and gooiest of vegan mozz sticks.
I’ve only had vegan mozz sticks once on tour in California at The Butcher’s Son. I feel inspired to travel back down there for the good eats too and I will be in October. That trip to The Butcher's Son was indulgent to say the least. The mozz sticks were better than mine. Mine are not as gooey but they're still super effing good mozzarella sticks. They’re also surprisingly easy. You should give it a try.
2 heaping tbsp. of ground flax mixed with 1/4 c warm water
2/3 cup italian style breadcrumbs
freshly ground black pepper
- Cut the block of cheese into 1/2 inch sticks.
- Whisk some salt and pepper into your flax eggs.
- Mix some salt and pepper into your breadcrumbs.
- Take each cheese stick and dip it into the flegg the coat in breadsticks. Repeat with all your cheese sticks.
- Repeat step 4 to give all your cheese sticks a second coat cuz it's about to get cold.
- Freeze for two hours.
- Fry in veg oil until golden crispy on the outside and serve with your fave sauce.
MORE FRIED FOOD:
UP NEXT: Back to some Southern Shares with Cocktails.
ICYMI, SOUTHERN FRIED OKRA
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All the love,