My rating for this recipe: ✭✭✭✭✭+
Steve's rating for this recipe: ✭✭✭✭✭+
Admission - this is not a new recipe we tried this week. Reason - our little love has been sick and it's been too crazy to get to the store or worry about time-consuming new recipes. But I didn't want to have another week go by with no blog post since I'm doing my best to stay nearly on top of weekly posts...so I decided to post about the dish we had last night which we've made at least 20 times already, but is always our favorite thing we make. I didn't even ask Steve for his rating because I know if either of us could give this one more than 5 stars we would. I like to keep to the system, but a full 5 with a plus sign does not nearly do this one justice. This veganized Chicken Picatta is wonderfully delicious and packed with savory flavor. We just ate it last night and my mouth is watering for it again, just thinking about it now. This remains hands down the favorite of any dish we've ever tried. SO DELIGHTFULLY YUMMY!!! Ok, here it is...
What you need:
-1 package gardein chick'n scallopini
-sea salt and freshly ground black pepper
-1 cups unbleached flour
-4 tbsp earth balance soy butter
-3 TBSP extra virgin olive oil
-⅓ cup fresh lemon juice
-½ cup vegetable stock
-½ cup dry white wine
-¼ cup capers (we usually omit this)
-½ teaspoon chopped garlic
-½ teaspoon chopped shallots
-⅓ fresh parsley chopped (we usually omit this)
What you do:
- season the gardein scallopini with salt and pepper.
- dredge scallopini in flour and shake off excess- in a large 12 inch sauté pan over medium high heat, melt 1½ tablespoons of soy butter with 1½ tablespoons of extra virgin olive oil.
- when soy butter and oil start to sizzle, add the scallopini and cook for 3 minutes.
- when scallopini is browned, flip and cook the other side for 3 minutes.
- remove and transfer to plate.
- reduce heat to medium-low and add the white wine, lemon juice, stock, garlic, shallots and capers.
- return to stove and bring to a boil, scraping up brown bits from the pan for extra flavor.
- check seasoning - if too bitter, add a pinch of sugar. (we do this every time)
- return scallopini to the pan and simmer for 3-5 minutes.
- remove scallopini from the pan to a platter.
- add remaining 3 tablespoons of soy butter to the pan and whisk vigorously.
- pour sauce over scallopini and garnish with fresh chopped parsley.
source: gardein products
Wednesday, October 24, 2012
Wednesday, October 17, 2012
Moroccan Couscous
My rating for this recipe: ✭✭✭✭✭
Steve's rating for this recipe: ✭✭✭✭✭
Please, please, please try this recipe. I know not many, if any (besides Steve!) read this blog, but to anyone out there who does - if you've been considering trying out one of my posts, this is the one. I'll admit, this recipe is not exactly new - I've made it several times before, but I haven't blogged about it and this was the first time Steve tried it. And it's just so incredibly delicious, I had to post it. I've shared this recipe several times with friends, and now I'm adding it here. Every time I make it, it gets better. Mmmmm! I made this for dinner last night, had leftovers tonight, and am even considering stealing the other container I'd allocated for Steve's lunch tomorrow. Too bad he reads this blog and my plan is foiled. Damnit! Yes, it is seriously that good. Ok I'll stop obsessing and just tell you how you can be as delighted as we...
What you need:
2 cups peeled butternut squash, cut into ¼ to ½-inch cubes
2 cups yellow onion, large dice
1 ½ cups carrots, cut into ¼ to ½-inch cubes
1 ½ cups zucchini, cut into ¾-inch cubes
2 tablespoons extra-virgin olive oil
Fine sea salt
1 ½ teaspoons freshly ground black pepper
1 ½ cups vegetable broth
2 tablespoons Earth Balance butter
¼ teaspoon ground cumin (I used ⅛ this time bc I'm not crazy about cumin)
½ teaspoon saffron threads (I don't keep this in stock and have never missed it)
1 ½ cups whole wheat couscous (I don't use plain, not whole wheat)
2 scallions, white and green parts, chopped
What you do:
Preheat the oven to 375 degrees F.
Place the squash, onion, carrots, and zucchini on a baking sheet and toss with the olive oil, 1 teaspoon salt, and 1 teaspoon pepper.
Roast for 25 to 30 minutes, turning once with a spatula about midway through.
While the vegetables roast, bring the vegetable broth to a boil in a saucepan.
Remove the pan from the heat, and stir in the butter, remaining 1/2 teaspoon pepper, cumin, saffron, and salt to taste.
Cover the pan and steep for 15 minutes.
Scrape the roasted vegetables and their juices into a large bowl, and add the couscous.
Bring the vegetable broth back to a boil, and pour over the couscous mixture all at once.
Cover tightly with a plate and allow to stand for 15 minutes.
Add the scallions, toss the couscous and vegetables with a fork, and serve.
Source: The Kind Diet, Alicia Silverstone
Steve's rating for this recipe: ✭✭✭✭✭
Please, please, please try this recipe. I know not many, if any (besides Steve!) read this blog, but to anyone out there who does - if you've been considering trying out one of my posts, this is the one. I'll admit, this recipe is not exactly new - I've made it several times before, but I haven't blogged about it and this was the first time Steve tried it. And it's just so incredibly delicious, I had to post it. I've shared this recipe several times with friends, and now I'm adding it here. Every time I make it, it gets better. Mmmmm! I made this for dinner last night, had leftovers tonight, and am even considering stealing the other container I'd allocated for Steve's lunch tomorrow. Too bad he reads this blog and my plan is foiled. Damnit! Yes, it is seriously that good. Ok I'll stop obsessing and just tell you how you can be as delighted as we...
What you need:
2 cups peeled butternut squash, cut into ¼ to ½-inch cubes
2 cups yellow onion, large dice
1 ½ cups carrots, cut into ¼ to ½-inch cubes
1 ½ cups zucchini, cut into ¾-inch cubes
2 tablespoons extra-virgin olive oil
Fine sea salt
1 ½ teaspoons freshly ground black pepper
1 ½ cups vegetable broth
2 tablespoons Earth Balance butter
¼ teaspoon ground cumin (I used ⅛ this time bc I'm not crazy about cumin)
½ teaspoon saffron threads (I don't keep this in stock and have never missed it)
1 ½ cups whole wheat couscous (I don't use plain, not whole wheat)
2 scallions, white and green parts, chopped
What you do:
Preheat the oven to 375 degrees F.
Place the squash, onion, carrots, and zucchini on a baking sheet and toss with the olive oil, 1 teaspoon salt, and 1 teaspoon pepper.
Roast for 25 to 30 minutes, turning once with a spatula about midway through.
While the vegetables roast, bring the vegetable broth to a boil in a saucepan.
Remove the pan from the heat, and stir in the butter, remaining 1/2 teaspoon pepper, cumin, saffron, and salt to taste.
Cover the pan and steep for 15 minutes.
Scrape the roasted vegetables and their juices into a large bowl, and add the couscous.
Bring the vegetable broth back to a boil, and pour over the couscous mixture all at once.
Cover tightly with a plate and allow to stand for 15 minutes.
Add the scallions, toss the couscous and vegetables with a fork, and serve.
Source: The Kind Diet, Alicia Silverstone
Tuesday, October 09, 2012
The BEST Veggie Chili in the WORLD (well...almost!)
My rating for this recipe: ✭✭✭✭✩
Steve's rating for this recipe: ✭✭✭✭✭
Ohhhhh yeah, this was a good one! In fact, I would've given it a full 5 out of 5 myself, but I've actually tasted the best veggie chili in the world (Wild By Nature!), and I couldn't help but compare this to it. This was however, phenomenal. As Steve said, it's impressive when you taste vegetarian chili and it ACTUALLY tastes just like regular chili! And I felt crazy using these portions, since it said the recipe serves 8, but I'm so glad I didn't cut everything in half like I'd considered - I can't wait to have leftovers!! If you like chili, you will LOVE this recipe; I guarantee it. Even to the meat-eaters out there! In fact, this tastes more like actual chili than my favorite over at Wild By Nature...that one is just more palate-appealing in my personal opinion. But this one, ohhhhhhh this is definitely second best, and closer to the old familiar taste of what I used to very much enjoy in my (yucky) meaty days. Hooray for a delicious vegetarian chili - here's your ticket to a happy belly:
What you need:
-1 TBSP olive oil
-1/2 medium onion, chopped
-2 bay leaves (mine were old and yucky so I sub'd w 1 TBSP thyme)
-1 TSP ground cumin
-2 TBSP dried oregano
-1 TBSP salt
-2 celery stalks, chopped
-2 green bell peppers, chopped (I used red b/c I don't like green!)
-2 jalepeno peppers, chopped
-3 cloves garlic, chopped
-2 (4 oz) cans chopped green chile peppers, drained (I used one)
-2 packages veggie beef crumbles (I only had one so I also added 1 cup TVP...this gave it an awesome texture!!!)
-3 (28 oz) cans whole peeled tomatoes, diced
-¼ cup chili powder (I only used 2 TBSP and it still has quite a nice kick!)
-1 TBSP ground black pepper
-1 (15 oz) can kidney beans, drained
-1 (15 oz) can garbanzo beans, drained
-1 (15 oz) can black beans
-1 (15 oz) can whole kernel corn (i used 2 cups frozen corn, cooked before adding)
What you do:
Heat the olive oil in a large pot over medium heat. Stir in the onion, and season with bay leaves, cumin, oregano, and salt. Cook and stir until onion is tender, then mix in the celery, green bell peppers, jalapeno peppers, garlic, and green chile peppers. When vegetables are heated through, mix in the vegetarian burger crumbles. Reduce heat to low, cover pot, and simmer 5 minutes. Mix the tomatoes into the pot. Season with chili powder and pepper. Stir in the kidney beans, garbanzo beans, and black beans. Bring to a boil, reduce heat to low, and simmer 45 minutes. Stir in the corn, and continue cooking 5 minutes before serving.
Source: www.allrecipes.com
Steve's rating for this recipe: ✭✭✭✭✭
Ohhhhh yeah, this was a good one! In fact, I would've given it a full 5 out of 5 myself, but I've actually tasted the best veggie chili in the world (Wild By Nature!), and I couldn't help but compare this to it. This was however, phenomenal. As Steve said, it's impressive when you taste vegetarian chili and it ACTUALLY tastes just like regular chili! And I felt crazy using these portions, since it said the recipe serves 8, but I'm so glad I didn't cut everything in half like I'd considered - I can't wait to have leftovers!! If you like chili, you will LOVE this recipe; I guarantee it. Even to the meat-eaters out there! In fact, this tastes more like actual chili than my favorite over at Wild By Nature...that one is just more palate-appealing in my personal opinion. But this one, ohhhhhhh this is definitely second best, and closer to the old familiar taste of what I used to very much enjoy in my (yucky) meaty days. Hooray for a delicious vegetarian chili - here's your ticket to a happy belly:
What you need:
-1 TBSP olive oil
-1/2 medium onion, chopped
-2 bay leaves (mine were old and yucky so I sub'd w 1 TBSP thyme)
-1 TSP ground cumin
-2 TBSP dried oregano
-1 TBSP salt
-2 celery stalks, chopped
-2 green bell peppers, chopped (I used red b/c I don't like green!)
-2 jalepeno peppers, chopped
-3 cloves garlic, chopped
-2 (4 oz) cans chopped green chile peppers, drained (I used one)
-2 packages veggie beef crumbles (I only had one so I also added 1 cup TVP...this gave it an awesome texture!!!)
-3 (28 oz) cans whole peeled tomatoes, diced
-¼ cup chili powder (I only used 2 TBSP and it still has quite a nice kick!)
-1 TBSP ground black pepper
-1 (15 oz) can kidney beans, drained
-1 (15 oz) can garbanzo beans, drained
-1 (15 oz) can black beans
-1 (15 oz) can whole kernel corn (i used 2 cups frozen corn, cooked before adding)
What you do:
Heat the olive oil in a large pot over medium heat. Stir in the onion, and season with bay leaves, cumin, oregano, and salt. Cook and stir until onion is tender, then mix in the celery, green bell peppers, jalapeno peppers, garlic, and green chile peppers. When vegetables are heated through, mix in the vegetarian burger crumbles. Reduce heat to low, cover pot, and simmer 5 minutes. Mix the tomatoes into the pot. Season with chili powder and pepper. Stir in the kidney beans, garbanzo beans, and black beans. Bring to a boil, reduce heat to low, and simmer 45 minutes. Stir in the corn, and continue cooking 5 minutes before serving.
Source: www.allrecipes.com
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