Recipe Swap

I am in a giving kind of mood.  I've been busy in the kitchen trying new recipes and creating some of my own.  Here are a few of my recent favorites!

This first recipe is slightly adapted from one posted on the Little House of Veggies site.  You all know I love her recipes and so far every single one has been a winner! :)  You can view the original recipe here.

"Chicken" and Portobello Mushroom Sauce w/ Garlic Mashed Potatoes

serves 2-4

For the Garlic Mashed Potatoes:

1.5 lb. yukon gold or other small white potato, cubed

1 clove minced garlic (I added like 6 - because I am a garlic freak)

3 Tbsp. Earth Balance vegan butter

1/4 - 1/2 cup plain soy milk (or any other milk swap)

1/4 cup Italian flat leaf parsley, chopped (I used freeze-dried)

salt and pepper to taste

Bring a large pot of water to a boil. Salt the water, and add the potatoes. Boil for about 20 minutes, until the potatoes are very tender.  Drain water. Add the rest of the ingredients to the potatoes. Add the milk slowly to achieve the right consistency , and then taste them and add additional salt and pepper to taste.

For the "Chicken":

1 large pkg. Gardein Chick'n Scallopinni (I found a large bag in the freezer section at Kroger, Dixon.  It contains 4 "breasts.") 

Salt and Pepper

Garlic Powder

Season each "breast" with a pinch of salt, pepper, and garlic powder. Heat a large skillet over medium heat, and add the olive oil and butter.  Cook the "chicken" according to package directions - until nicely browned and slightly crispy.  Remove from the pan. (for extra crunch you can coat the "chicken" in flour before sautéing)

For the Mushroom Sauce:

1 Tbsp. Olive Oil,

2 cloves minced garlic

1/4 cup chopped onion

2-3 large portobello mushroom caps, sliced

2/3 cup vegetable stock

juice of 2 lemons

pinch of salt and pepper

2 Tbsp. Earth Balance vegan butter

Fresh parsley for garnish

I didn't have capers - the original dish called for them.  I am sure they give the dish an added kick - definitely worth a try if you have them.  In a bowl, combine the vegetable broth and lemon juice and set aside. In the same pan that you cooked the "chicken" in, add 1 Tbsp olive oil, and add in your garlic, onion and mushrooms, and a small pinch of salt and pepper. Saute for about 5 minutes until the mushrooms are softened. Then add in your lemon/vegetable broth mixture. Deglaze the pan a little Cook  over low for a few minutes to let the flavors combine, then add in 1 Tbsp. of earth balance to the sauce and slowly melt it in. Add your "chicken" pieces back into the pan to reheat.  Taste the sauce and add any additional salt and pepper if needed.

To Assemble the dish:

Place about 1/2 cup of potatoes on the plate, add a little bit of the mushroom sauce, add the "chicken breast," top with mushroom sauce and mushrooms.  You can garnish with fresh parsley.

This dish was an INSTANT hit - especially with my hubby!  He claimed it was the best dish I had made in a long time! I'm not sure if that was a compliment or not - haha.  Actually I know what he was saying.  He was saying that it was as close to a hearty, meat-filled dish as it could be.  I agree.  If you are testing the waters of a meat-free existence - try this out right now.  You will thank me! :) (Thanks, Morgan, again for a fabulous recipe!)

This next recipe was one that I threw together after reading multiple recipes on roasted Brussel sprouts.  I have been scouring the net to find ONE recipe to change my deep disdain for these cute little cabbage-like veggies.  Sometimes I just look through recipes and file them away in my brain until I have time to make them.  It's a hobby of mine!  I remember bits and pieces of recipes and then throw things together to concoct my own interpretation.  This side dish is a true keeper.  If you don't like Brussel sprouts - even if you've tried them 100 times - you need to try mine.  I will change your mind about Brussel sprouts for-ev-er! :)

The ISM's Roasted Brussel Sprouts

1 lb Brussel sprouts

2 T Olive oil

2 tsp BRAGG Liquid Aminos (or soy sauce)

1-2 tsp Dijon mustard

Dried, minced onion (I used Onion, Onion! seasoning from Tastefully Simple)

Pepper

Preheat the oven to 400 degrees.  Wash your Brussel sprouts, trim off the ends, and then cut in half.  Remove any loose outer leaves.  Place in a dutch oven or casserole dish.  In a separate dish combine the oil, BRAGG (or soy), and Dijon mustard.  Pour over the sprouts and stir to coat evenly.  Add your minced onion and pepper.  Stir to coat.  Roast sprouts in the oven for 25-30 minutes or until slightly browned and caramelized.  Be careful not to burn! Enjoy!

This last recipe is one of those "throw-it-all-together-and-hope-it-tastes-good" kind of dishes.  Luckily it WAS good! :)  The combination of sweet and sour really made for a great and satisfying meal!

BBQ "Chicken" Salad

1 1/2 Quorn Naked Chik'n Cutlets

1/4 c. BBQ sauce of your choice

2-3 cups of romaine lettuce, chopped

1/2 c. Corn

1/2 Red bell pepper, chopped

1/4 c. Veggie Shreds - Cheddar flavor

2 dill pickle spears, chopped (or you could just use cucumber)

Ranch Vinaigrette

Ranch Vinaigrette

1 T Olive oil

2 T Apple cider vinegar

3 tsp ranch seasoning in the packet (any brand will do - I had Hidden Valley on hand)

Spray a pan with olive oil and heat on med-high heat. Cook the Quorn cutlets until browned slightly and cooked through (about 8-10 minutes).  Add the BBQ sauce and coat the "chik'n." Remove from heat.  Cut chicken into bite-sized pieces.  In a large bowl add the romaine, corn, red bell pepper, Veggie Shreds, dill pickle, and BBQ chicken.  Make sure you get all of the sauce!!  Add the ranch vinaigrette and toss to coat.  YUM!

Hope you are having a great week! :)