Eva & Rachel Participate in Veguary: Fried Chix’n Wraps
As you may have seen on our social media and through our newsletter outreach, Kelly’s Kitchen is partnering with AfroVegan Society in February in honor of Black History Month to amplify the work that AfroVegan Society does to make vegan meals and vegan recipes available to as many people as possible.
This partnership includes Kellys Kitchen doing the following:
Participating in weekly Veguary cooking demos (typically held every Friday at 1 pm EST)
Provide feedback about the recipes from our perspectives
Provide advice or tips to increase accessibility of the culinary process or recipe itself
Provide support to AfroVegan Society by ensuring every Veguary cooking demo has an ASL interpreter present for the live demos and to be featured in the recordings.
Provide support to AfroVegan Society by ensuring recorded Veguary demos have Captioning included.
Provide support to AfroVegan Society by ensuring there is a screen reader-friendly plain language version of the recipe available on their website for download.
We know that often times cooking in of itself is not accessible or inclusive of people with disabilities. One of the main goals of AfroVegan Society is making sure that vegan cooking and a vegan lifestyle are available to as mnay people as possible - and this includes people with disabilities!
Last week AfroVegan Society held TWO cooking demos, and Rachel, Operations Director, and Eva, Food Security Network Coordinator attended both and made both recipes to give you feedback on how it went, what they loved, and any additional tips for accessibility!
“This past Wednesday I attended my first Veguary presented by AfroVegan Society. I turned on my computer and gathered my ingredients to make Fried Chik'n wraps. I had just finished up all of my obligations for the day and I was HUNGRY! Danni McGhee walked us through every step of the process. Everything from how to cut and season the tofu, to how to correctly slice the lettuce to get a crunchy texture for the best tasting wrap. Danni sprinkled in helpful vegan hacks like what to use if you don't have cornmeal and how to make your own vegan ranch if spicey isn't your thing. It really felt like I had been invited on the set of a cooking show! This recipe is set up in a way where you can prepare the veggies and the sauce while your tofu is getting extra crispy in the oven. I seriously had this meal on the table in under 30 minutes. This would be great for those of you with hungry kids and busy schedules. I see myself making the tofu ahead of time and assembling a wrap for lunch when I need something filling, yet healthy on my busy work days! All of these ingredients were easy to find at my local grocery store and as long as you remember knife and oven safety, the recipe doesn't require any prior cooking experience. Oh, and did I mention that this was all under $10? Talk about a midweek vegan victory meal.”
-Eva Houston, FSN Coordinator
“In terms of the ease of making this recipe, I would give it a 10 out of 10! The ingredients truly cost $10 as long as you have the seasonings at home already. If you don’t, you’ll be spending almost double the cost, but on the plus side you’ll also have some very frequently used seasonings like onion powder and garlic powder for future recipes as well. So it’s still worth the financial investment. I would suggest that if you like spicy food or food with a lot of flavor, to add more salt, pepper, and seasoning than is suggested in this recipe. A tip that I would give when dealing with the tofu is to open it over the sink! I didn’t realize that the tofu pack also had liquid in it to keep the tofu moist, and I spilled it all over my kitchen. So tip of the day: open that over the sink and then set the drained tofu block on your cutting board to cut up!”
-Rachel Kaplan, Operations Director
Watch the recorded cooking demo and make the recipe yourself by visiting the following links: