Rae Udy

RECIPES: Vegetarian Fry Chick, Vegan Chick Cutlets

By Rae Udy

Avian influenza, or bird flu, is a contagious disease normally infecting only birds, but has, on rare occasions crossed the species barrier to infect humans.
In poultry the avian influenza virus causes two main forms of disease. The ‘low pathogenic’ form causes only mild symptoms of ruffled feathers or a drop of egg production in chickens. The ‘high pathogenic’ form of the disease spreads very rapidly through poultry flocks and has a mortality rate approaching 100 percent within 48 hours.
From mid-December 2003 to October 2005, poultry outbreaks caused by the H5N1 avian flu virus were reported in many countries. The Republic of Korea, Viet Nam, Japan, Thailand, Cambodia, Lao People’s Democratic Republic, Indonesia, China, Malaysia, Russia, Mongolia, Turkey and Romania have confirmed avian flu in poultry.
The widespread persistence of H5N1 in world poultry populations poses two main risks for humans. The first is the risk of direct infection when the virus passes from poultry to humans. Unlike normal season influenza where infection causes only mild respiratory symptoms, the disease caused by H5N1 is very aggressive with a rapid deterioration and a high fatality rate.
In the present outbreak, more than half of the 100 people infected with the bird flu virus have died from primary viral pneumonia and multi-organ failure. Most cases have occurred in previously healthy children and young adults.
The second risk of H5N1 is that the virus will change into a form that is highly infectious for humans and spreads easily from person to person. This change would mark the start of a global outbreak or pandemic. Laboratory confirmed human cases have been reported in Cambodia, Indonesia, Thailand and Vietnam.
Direct contact with infected poultry, or surfaces contaminated by their feces, is considered the main route of human infection. Exposure is most likely during slaughter, de-feathering, butchering and preparation of poultry for cooking. There have been instances of human-to-human transmission of H5N1 occurring among family members who had contact with an infected person.
Domestic ducks can show no sign of the deadly bird flu but be a ‘silent’ carrier of the disease. Two Viet Nam brothers tested positive for H5N1 after eating raw duck blood pudding at a family party. The older brother died while the younger man fought the disease for a week before recovering. The duck showed no signs of disease so no one thought there was reason to worry.
The number of deaths the world could experience if the H5N1 does mutate is estimated from two million to 7.4 million. During past pandemics 25-35 percent of the total population of the world were infected.
Vaccines effective against the H5N1 bird flu are not yet available. If Tamilflu and Relenza are administered within 48 hours of human infection with H5N1, the drugs may improve prospects of survival. The World Health Organization also recommends antiviral drugs and antibiotics in the fight against bird flu.
At this time, there is no evidence well-cooked poultry or eggs can be a source of infection but chicken sales has been steadily decreasing in countries around the world.
My recipe for Vegetarian Fry Chick is made in minutes by using unsalted, canned chickpeas or cooked garbanzo beans. These legumes are high in protein, almost 15 grams per cup. They are also a good source of calcium, iron and B vitamins. Chick peas have a nutty taste and the texture adds to a tasty vegetarian main dish.
When cooked into drumstick shapes and dipped into low-fat Ranch dressing or barbeque sauce this main dish is a real treat. Vegetarian Fry Chick is equally delicious when served piping hot with mashed potatoes and gravy or as a main dish with steamed vegetables.
This versatile recipe is also great formed into patty shapes and served over whole wheat buns as a nutritious veggie burger with all the trimmings. My favorites are sliced red onion, sliced tomato, dark green lettuce, dill pickles and mustard.
Save any leftovers to add to casseroles or use in stir fry recipes, in sandwiches for lunch, or to top a crisp salad.
Vegan Chick Cutlets takes advantage of nutritious tofu to create another chicken alternative to try. Buy firm tofu at health food stores or in the produce isle of large supermarkets and make these protein rich treats in minutes.
Sources:
www.cdc.gov/flu/avian/
www.rednova.com/news/display?id=125326
www.thepoultrysite.com
www.dailytimes.com

VEGETARIAN FRY CHICK
2 16-ounce cans chickpeas or garbanzo beans
½ (one-half) cup chopped pecans
1 large carrot, peeled and cut into one-inch pieces
2 Tablespoons coarsely chopped onion
2 eggs or soy egg substitute
2/3 cup unsalted whole wheat cracker crumbs
¼ (one-quarter) teaspoon each: ground sage and thyme
2 Tablespoons peanut oil, for frying
Drain and rinse chickpeas. Combine drained chickpeas, pecans, carrots and onion in blender container. Process on low speed just until carrots are shredded and chickpeas are mashed. Pour into mixing bowl and add eggs. Beat just until blended. Add cracker crumbs and spices. Stir gently, cover and set aside for ten minutes. In a griddle or large frying pan, heat oil. Drop about one-third cup chickpea mixture into hot pan and flatten with a spoon to form patty or drumstick shapes. Cook until golden brown, about five minutes. Carefully turn to cook all sides. These are good served hot or cold. Yields one dozen pieces or eight four-inch patties.

VEGAN CHICK CUTLETS
1 12-ounce block firm tofu
2 Tablespoons soy sauce
1 cup fine whole grain bread crumbs
1 teaspoon poultry seasoning
½ (one-half) teaspoon garlic powder
½ (one-half) soy milk
Open tofu and drain water. Place tofu on paper towels and press as much water as possible from tofu. Slice into one-half inch by four-inch finger pieces and place in a shallow pie plate. Sprinkle with soy sauce and set aside ten minutes. Combine bread crumbs with poultry seasoning and garlic powder in another shallow pie plate. Pour soy milk into a bowl. For each finger, take tofu piece out of the soy sauce and dip into soy milk. Lift it out and place in breadcrumbs and coat all sides. Place on lightly oiled or sprayed cookie sheet. Continue until all tofu is coated. Bake in preheated 350 degree oven for ten minutes. Flip over carefully and bake ten minutes more or until golden brown. Serve with catsup, barbecue sauce or soy yogurt for dipping. Yields about 16 fingers.