Get my vegan recipe for this traditional Greek dish over at one green planet
April 24, 2012
February 12, 2012
I didn’t have many times in my life chicken parm, but it was for sure one of the best things I had the first time I visited New Jersey. And last couple of times I asked Sean what he wants for dinner, he said “chicken parm”. So I had to make it work. Instead of chicken I used Fry’s Vegetarian Chicken Style Burgers but I am sure that any kind of vegan chicken substitute will work. I love the Fry’s products because Sean eats them without complaining about eating fake meat. He once said that their chicken style burger is better than the real thing. I didn’t “pane” the burgers as they already look like that, plus I don’t like fried food. But I am posting a recipe below for making “Chickin pane” if you are using instead of Fry’s a different product such as Gardein chickin breast or chicken style seitan.
4 Vegan chickin breasts
1/2 cup soy milk
1 Tbsp EnerG egg replacer
salt and pepper
1/2 cup breadcrubms
oil for frying
In a deep plate mix the milk with the egg replacer and the spices. In a different plate place the breadcrumbs. Deep the chickin breasts in the milk mixture and then in the breadcrumbs until fully coated. Heat the olive oil in a frying pan and fry the breasts until golden brown, both sides (about 3 minutes at each side).
For the chickin parm you will need
4 pane chickin breast or your favorite vegan chicken style burgers
2 cups of your preferred spaghetti sauce
1 cup vegan mozzarella shreds
1/4 cup raw parma or your preferred vegan parmesan
Preheat the oven in 180C/350F. Grease a baking pan with olive oil and 1 Tbsp of tomato sauce. Place the chickin in the pan, top each chickin breast with 1/4 cup tomato sauce, 1/4 cup mozzarella shreds, another 1/4 cup of tomato sauce and sprinkle a bit of vegan parmesan on top. Bake for about 25-30 minutes. Serve hot with pasta, rice or in a sandwich. Enjoy!
November 15, 2011
During the winter I don’t enjoy eating salads. I eat my daily raw greens blended in my smoothie. And that’s enough. I prefer warm hearty food and soups over salad. I am sure it’s not just me. But this salad is an exception. Cobb salad was a big favorite and I still like enjoying it here and there. And all the sudden today, while I was grilling portobello mushrooms for dinner I craved cobb salad. As salad dressing I used the balsamic sauce I was marinating the portobello mushrooms with, and it was delicious, but of course you can “dress” your salad in whatever sauce you enjoy more.
There are no rules here. Use your favorite ingredients to make your own cobb salad. For example instead of chicken I used the grilled mushrooms. Other times I have used grilled white seitan which also works great in this salad. Instead of bacon I sauteed thin slices of smoked tofu. Other times I have used eggplant and tempeh bacon. Instead of egg I used silken tofu cooked with turmeric powder.
2-3 cups of spinach or lettuce (for the base of your salad)
1 tomato, cubed
1/2 avocado, cubed and tossed in lemon
1/2 green pepper, cubed
2-3 slices of your preferred vegan bacon
1/3 cup silken firm tofu (sauteed for 2 minutes in 1 tsp of olive oil and 1/2 tsp of turmeric)
2 grilled portobello mushrooms, thinly sliced (or grilled seitan)
1 small red onion, thinly sliced
1/4 cup of your preferred vegan cheese (I use almond cheese in my cobb salad but this time I didn’t use cheese at all)
To assemble the salad place the spinach in a salad bowl and then add all ingredients in rows on top.