Chik’n Almond Bake

We were making a salad, Amy and I, one with almond slivers. As I opened the jar, I experienced the unmistakable smell of chicken. Was I having a stroke? So it would seem…

A stroke of genius! And you’ll have a stroke too this is so awesome.

I’m serious. I would eat a shoe coated in this.

Breaded Seitan Steaks

While this will work on any ol’ seitan, or even tempeh (depending on your tastes), I used the Post Punk Kitchen’s quality recipe. Or a shoe.

Chik’n Almond Bake

  • 3/4 cup ground almonds
  • 1.5 tbsp nu yeast
  • 1 tsp garlic powder
  • 2 tsp onion powder
  • 1 tsp salt
  • 1 tsp pepper
  • 1 pkg uncut seitan/tempeh (for gluten-free)
  • cooking oil, preferably safflower (olive oil has too distinct of a taste)

Preheat oven to 425. Cut the seitan/tempeh into quarter inch slices–use your judgment about size. I use the homemade seitan, so I usually end up with a roundish piece, about 2.5 inches in diameter and about 2 inches thick. This wil make 6 -8 slices, generally.

Since you probably don’t have access to ground almonds, you’ll want to grind some almond slivers or whole almonds (for some strange reason, I like the taste of the slivers better–less of the amaretto flavor). I use a coffee grinder for this.

ground almonds

In a medium sized bowl, mix all of the dry ingredients.

Chik'n Bake

Now. Pour some oil in a shallow bowl. Dip the seitan/tempeh/etc into the oil–lightly coating both sides. Next. Dip the seitan/tempeh/etc/shoe in the chik’n almond bake, thoroughly coating both sides.

Seitan Bake'em-upsPop those sumbitches on a cooking sheet and pop in the oven, cooking 10 minutes to a side. Cook for 15 minutes on the second side if you plan to eat right away.



#1 Zoa on 11.07.09 at 9:28 pm

I made this tonight (and blogged it), using whole almonds rather than slivers because I didn’t have slivers and was too lazy to peel. Your idea *was* a stroke of genius!

#2 mark on 11.08.09 at 11:28 am

I’m so pleased that you made this! it looks like it turned out awesome–I’m definitely going to have to try that seitan recipe too. Who doesn’t love running around their kitchen screaming with delight?

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