Tuesday, May 12, 2009

Nuggets! Golden nuggets!

Just a quick post and a recipe -- I made the CUTEST little nuggets ever maybe a week ago, 'cause everything's somehow tastier in nugget form.  It's the option of dipping sauce, I think, and the wee little crunchy size, not to mention the childhood regression factor and how darned snacky they are.  But anyway, not to wax poetic about nuggs for too long... here's the recipe.  It's pretty straightforward (although I'm probably just saying that because I think my cooking is basic and it's not, no not really), mostly an adaption of the Spicoli Burgers from ED&BV except with tahini because I was craving it mad-like at the time and I really wanted to know if tahini and ketchup and mustard could ever possibly navigate the same food-form and still be edible (they can).  And also it's a half/half mixture of millet and brown rice because that's what I had, but also because millet makes perfect nugget mash (turns into a binder!), and I changed the spices, yeah.  AND these taste really good and you should make them and plum sauce up there was not necessary, but the Maple-Balsamic-Mustard Coleslaw c/o Sarchan at Emo Potato was.

/long snackrant

Golden Snack Nuggets
makes about 17

1 tbsp olive oil
1 small onion, diced fine
2 cloves garlic, minced
1/3 cup shredded zucchini

2 cups cooked brown rice/millet mixture
1 1/2 tbsp ketchup
1 tsp dijon mustard
2 tbsp tamari
3 tbsp tahini
1 tsp dried dill
1/2 tsp basil
1 tsp lemon zest
handful of toasted sunflower seeds
salt & fresh black pepper to taste

breadcrumbs

Heat the oil in a small pan over medium heat and cook the onion a few minutes, until slightly soft.  Add the garlic and zucchini, sprinkle a touch of salt and cook another 3-4 minutes.  

In a large bowl, combine the cooked vegetables with the rest of the ingredients (except the breadcrumbs) and mix well.  With your hands!  (That's important so the millet gets mushed). Cover and chill for at least an hour, then take it out and make 2 tbsp-sized balls with it, gently squish into shape then roll in the bread bits.  

Bake at 350 for about 20 minutes, flipping once, until both sides are golden and the texture is firm.  

OR these freeze like a dream!!!  I ate 4 right away and stashed the rest for later.

Pre-hot box.  Pretty adorable!

18 comments:

jodye said...

I haven't had 'nuggets' of any form since becoming vegan, but these sound delicious!

Catherine said...

I agree with you -- small things do definitely taste better!

dreaminitvegan said...

It's nice to have something like this once in a while. I haven't made any type of 'nuggets' in a while. These look good, they would also be great on a salad!

Sophia.Pflieger said...

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Those nuggets look/sound delish!
Nice combo of ingredients, nice and healthy too!

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shelby said...

Those look absolutely amazing!!!

Carrie said...

those look great!!!

Cyn said...

Yay nuggets! I totally have a weak spot for the vegan "chicken" nuggets from Trader Joe's, and your nuggets look like they would be way more delicious.

Vaala said...

Those nuggets sound delicious although I suspect if I made them I'd have to fend J off them if I wanted any myself! He is addicted to the "chicken" nuggets that I've got in the freezer at the moment.

Meghan said...

i love the little nuggets. i'm going to have to make those at some point!

Mihl said...

Yes, everything is great in nugget form!

Kris said...

Those are awesome! I love nuggets, too, so I definitely want to try these!

aTxVegn said...

Mmm, these look so good! I agree foods in miniature form taste extra special.

Vegetation said...

Yum!! Anything in nugget form tastes better!!

Wheeler's Crew said...

These little guys look so delicious! Everything is better in nugget form!

VeganCowGirl said...

Liz - these DO look super great. Nuggets are the new burger! For sure.

Jeni Treehugger said...

YUM YUM YUM!!!
These look and sound wonderful and I LOVE the fact they weren't made from Tofu (not that I don't like Tofu - I LOVE the stuff) which is what I was expecting them to be made from.

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