First time making chicken fingers--Advice?

[JoannaG]

Question, has anyone made the chicken fingers using the sprouted lentils? I have never sprouted before. When I sprouted the green lentils, the green part, which tastes bitter and has a rubbery texture, came off. Should I remove them? Is it necessary? I ended up picking through them, but so labor-intensive! Does the recipe taste good if you leave those green skins? I will complete it tomorrow but appreciate if anyone has feedback!

[Stina]

Hey, put those sprouts in a bowl of water and agitate them with your hand. The shell will come loose and you can just tip the bowl and pour them out. I gotta try that recipe!

[JoannaG]

Thanks! A much better method than my "sit and pick" method! I will let you know how they turn out!

[Vann167]

this is one of my FAV recipes! I add more cumin because I like them spicier!

[KellyL]

Eat them with slices of tomato and avocado. Yum.

[ccrider]

can you please tell the recipe - I'd love to try it

[ChaiLife]

This is also posted on greencheftv.com. I made these and wasn't too thrilled with them. Maybe it's an aquired taste. :p

Batter Ingredients

2 Cups Carrots
2 Cups Sprouted Lentils
3/4 Cup Orange Juice
1/4 Cup Onion
4 Tablespoons Olive Oil
2 Tablespoons Honey
1 1/2 Tablespoons Curry
1 Tablespoon Poultry Seasoning
2 teaspoons Sea Salt
Instructions
The Raw Version of Imitation Chicken, These are spicier than my Chick-Un Patties, and are delicious served with honey-mustard sauce.

First in a food processor, not a Vita-Mix, process the carrots until diced.

Second, add in all of the other ingredients, then blend until well blended. (These should not be completely smooth, but more grainy looking). Then pour onto a Teflex on some Teflex sheets, which fit on top of a mesh dehydrator screen. Pour into ablong 2x4 mound shapes.

Now, dehydrate at 105 degrees for 10 hours. ( flip half way through if possible)

Notes: These will seem a little soupy before you dehydrate them, just pour them out and try to build them up as much as possible, you don't want them to be paper thin. It is very important to use the right amount of orange juice.

[KellyL]

Those are the bbq chickun fingers. From what I have heard, they are a bit spicy. In Alissa's book there is another recipe for regular chickun fingers that is good. I have never had the bbq fingers.

[ChaiLife]

OH. Sorry. haven't tried the other kind yet. Is it good?

[JoannaG]

Mine are in my oven on warm now (no dehydrator). I will let everyone know how they turn out!

[Stina]

Mine are in my oven on warm now (no dehydrator). I will let everyone know how they turn out!

No dehydrator yet, right?:)

[JoannaG]

No dehydrator YET is right, these are taking forever in my oven, still quite mushy when they should be done. My husband walked in and said, "Wow, it smells like pizza in here!" Waiting to try them... Waiting for the stainless dehydrator to come out!

[JoannaG]

Just letting everyone know-- they finally dried into a very soft consistency, not too "chicken-finger-like" but they are yummy and I am using them as spicy croutons on top of salad. I did cut down on the curry and would actually use half of the amount of salt next time (a bit salty and I LOVE SALT) I used to salt my pizza when I was a kid...