Can you tell the difference?!?!??
OK Guys here’s the deal…. I love doing this blog and spreading the word about not only good food but fabulous vegetarian dishes AND Meatatarian meals…. the issue is… these recipes take a little bit of time to type up – and while I don’t mind, in fact I LOVE to share… I don’t know who is reading this blog other than my mother-in-law – thank you Mom!!!! I am going to continue to post because I enjoy it, but… if you would like the recipe just ask me, become a follower of the blog or e-mail me. With all of that said… {{{{drum roll}}}} let me introduce you to “Chicken” Scallopini Asian Style….
Hubby and I both – LOVED – this dish!! In fact, he even liked my veggie version – I know – Crazy!!
This was super easy to make and really the only two “unusual” ingredients that are required are Sake and Sesame oil. Here is the upside on both of these – Sake is delicious on its own and Sesame oil will last F-O-R--E-V-E-R (anybody getting a replay of the Sandlot????) For a vegetarian dish this is extremely meaty and I love the way this dish was prepared – it tasted a lot like fried chicken, again, Asian style. This recipe was adapted from a Vegan Cooking God Tal Ronen who has turned the world of Vegan cooking up on end. I really consider myself rather lucky that I stumbled into this movement when I did because the options are endless!!! I promise!!! What is interesting is that while I don’t believe that the Gardein “Chicken” tastes like chicken, after what 3 weeks??? I really can’t remember what chicken tasted like…. I really haven't missed the meat… Hubby even tried my dinner while eating his dinner and he said mine was “Really Good” – this is a direct quote people!!! This is back to back with normal processed semi – sad chicken. Semi-sad because we only buy organic chicken from Whole Foods – that is the only way I will allow it in my house.
This was super easy to make and really the only two “unusual” ingredients that are required are Sake and Sesame oil. Here is the upside on both of these – Sake is delicious on its own and Sesame oil will last F-O-R--E-V-E-R (anybody getting a replay of the Sandlot????) For a vegetarian dish this is extremely meaty and I love the way this dish was prepared – it tasted a lot like fried chicken, again, Asian style. This recipe was adapted from a Vegan Cooking God Tal Ronen who has turned the world of Vegan cooking up on end. I really consider myself rather lucky that I stumbled into this movement when I did because the options are endless!!! I promise!!! What is interesting is that while I don’t believe that the Gardein “Chicken” tastes like chicken, after what 3 weeks??? I really can’t remember what chicken tasted like…. I really haven't missed the meat… Hubby even tried my dinner while eating his dinner and he said mine was “Really Good” – this is a direct quote people!!! This is back to back with normal processed semi – sad chicken. Semi-sad because we only buy organic chicken from Whole Foods – that is the only way I will allow it in my house.
I guess I should describe the dish so that way you guys want to e-mail me and say – yes, yes we want that recipe!!! This is, like all of my dishes, a rendition of an actual recipe… (that’s how I roll). I can only describe my dinner, because, well, that is the only one I ate and I think Lloyd would only say – “yum” – in fact, I think that is exactly what he said… The “chicken” was well chickeny – it was great. I lightly dredged in a flour mixture with flour, salt, pepper and sesame seeds. The sesame seeds added an additional depth of flavor and the flour served as a thickening agent for the yummy sake sauce that went over the top of the entire dish. The “chicken” and chicken was lightly sautéed to a golden color and set aside, while the pasta bubbled away and I got to work on the spinach. The spinach was sautéed in the everlasting sesame oil, garlic and a little soy sauce (for good measure). Because I love onions we also sautéed some onions and shiitake mushrooms, this was added to the sauce and then plated up. This was a great dish and made me appreciate Gardein even more – I mean really – I could lap this up with ketchup and if you know me at all – that means this qualifies as a crave worthy food (minus the sauce – you don’t want to meddle with the ketchup flavor – hello!!!!)
Seriously, if you enjoy the blog – show some love – let me know….
Peace out!!!
Great recipe...I "roll" like that too...make it your own! You must try Soy Delicious nuggets---they DO taste just like chicken, & made here in NC! Find them at Deep Roots, Whole Foods, & Earth Fare (where they also have them prepared in the deli...Jerk, BBQ, Lemon Pepper) I have baked, deep fried, and chopped up for "chicken" salad and fooled many...honestly the only meat sub I enjoy.
ReplyDeleteAwesome idea Frank I will check them out.... actually do they use these to make Mock Chicken Salad at Earth Fare??? I have had that - that's what got me started on soy...
ReplyDeleteJust so you know... I read and LOVE your blog... my problem, I don't even know half the ingredients that you reference, or have half the kitchen utenzils you do!! :( I'm hopeless. You should hire yourself out for lessons. You can practice on me. :)
ReplyDeleteYou know Mary, I have thought about it.... I guess i just need one or two willing guinea pigs to get the ball rolling... :)
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