Vegan Chik'n Tenders & CachapasVegan Chik'n Tenders & Cachapas

Deep fry Chik'n Tenders at 350 ºF for about 3-3.5 minutes until golden brown. Salt to taste.

For the cachapas: Mix flax egg replacer ingredients in a bowl and let sit for 5 minutes until bloomed. Blend all Cachapa ingredients with a stick blender until it’s combined into a thick creamed corn like consistency.

Heat oil in a non-stick pan or on a griddle at medium heat. Scoop ¼ cup of Cachapa batter into a round on the griddle and flatten to ½ in. pancake. Repeat until batter is gone. When the Cachapa is golden brown on the bottom and ready, oil the surface lightly again and flip to the other side to flip and cook until golden brown, about 3 minutes.

For the chipotle maple syrup: Make morita chile paste by soaking chiles in boiling water till soft, about 30 minutes. Remove stems, then blend chiles and chile soaking water until it forms into a thick paste. Make Chipotle Maple Syrup by mixing ingredients

For the agave vinaigrette:
Blend all ingredients except for oil in a blender. Slowly add oil to emulsify dressing.

To serve: Plate 2 Vegan Cachapas, slightly overlapping, then 2 Chik’n Tenders on top also overlapping, then garnish with jalapeno slices. In a bowl, dress 1 cup of arugula with agave vinaigrette, then plate next to Chik’n & Cachapas. Garnish salad with a few cherry tomato halves. Serve with a 2 fl. oz. side of Chipotle Maple Syrup.