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The Kitchen & The Speakeasy
An Attempt At Vegan Shawarma
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<blockquote data-quote="RSteve" data-source="post: 570303" data-attributes="member: 164"><p><span style="font-size: 18px">I just finished watching Chef Michael Symon on Food Network's "Throwdown." The challenge was chicken shawarma. I'm going to use what I have on hand and make it vegan for supper tomorrow. I have three cans of vegan mock duck, I'll substitute for chicken. I made sesame tahini last week and have a base of processed great northern white beans that I'll sub for processed garbonzos to make hummus. I'll need a side of pickled vegetables, but will sub the kimchi in the fridge. Ideally, I'd have pita to accompany the shawarma, but the garlic naan I have in the freezer will have to suffice.</span></p></blockquote><p></p>
[QUOTE="RSteve, post: 570303, member: 164"] [SIZE=5]I just finished watching Chef Michael Symon on Food Network's "Throwdown." The challenge was chicken shawarma. I'm going to use what I have on hand and make it vegan for supper tomorrow. I have three cans of vegan mock duck, I'll substitute for chicken. I made sesame tahini last week and have a base of processed great northern white beans that I'll sub for processed garbonzos to make hummus. I'll need a side of pickled vegetables, but will sub the kimchi in the fridge. Ideally, I'd have pita to accompany the shawarma, but the garlic naan I have in the freezer will have to suffice.[/SIZE] [/QUOTE]
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The Kitchen & The Speakeasy
An Attempt At Vegan Shawarma
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