Pesto Soy Chicken 1

Layering Complete

For Christmas, I got an awesome Cuisinart food processor from my parents. It is so badass that it actually came with an instructional DVD, which contains some cooking segments from a Culinary Institute chef. One of these segments shows an easy recipe for Salmon and Pesto Potatoes. It looked so delicious and simple, I figured I’d switch out the fish for faux chicken. I found the same instructional video on Cuisinart’s website, and you can check out the bit about this meal starting at the 7:00 minute mark. Here are the simplified steps that I followed, and the recipe for vegan pesto I made:

  1. Rub the center of the tinfoil lightly with olive oil.
  2. Place a layer of potatoes (maybe 5 or 6 slices) in a bed in the center of the foil.
  3. Add a few dollops of pesto to the top of the potatoes.
  4. Add a few pieces of thawed soy chicken to the pile.
  5. Top chicken with a few more dollops of pesto.
  6. Close tinfoil at top and fold sides in.
  7. Bake at 400º for 18-20 minutes.
Pesto Soy Chicken 2

Four Tinfoil Packets full of Yumminess, Ready for Oven

Creamy Vegan Pesto

Puree together the following ingredients:

  • 3 oz. fresh basil
  • 3 oz. fresh spinach
  • 2 tbsp. Tofutti Better than Cream Cheese
  • 1 tbsp. olive oil
  • 1 clove fresh garlic
  • 1 tsp. salt
  • 1 tsp. black pepper
Pesto Soy Chicken 3

Pesto Soy Chicken and Potatoes with a side of Red Quinoa

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