Posts tagged fauxmeat
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:
- Rub the center of the tinfoil lightly with olive oil.
- Place a layer of potatoes (maybe 5 or 6 slices) in a bed in the center of the foil.
- Add a few dollops of pesto to the top of the potatoes.
- Add a few pieces of thawed soy chicken to the pile.
- Top chicken with a few more dollops of pesto.
- Close tinfoil at top and fold sides in.
- Bake at 400º for 18-20 minutes.
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
I’ve written about my love of Delight Soy before, and their recipe for chicken salad is Grade A faux-meat. You’ll need to use a food processor to shred the chicken, celery, and green onions. If you can’t get your hands on some Delight Soy, use Gardein faux chicken strips.
Here is the chicken salad recipe reposted from the Delight Soy website:
- 10.5 ounce package Delight Soy nuggets, chopped
- 1 cup celery, diced
- 1/4 cup green onion, chopped fine
- 3/4 cup soy mayonnaise (I used Vegenaise)
- 1/2 cup walnuts, chopped (optional – I left them out)
- dash salt
- dash black pepper
- Heat Delight Soy nuggets in microwave or oven until thawed (per package instructions)
- Cut Delight Soy nuggets into strips and place in food processor
- Coarsely chop Delight Soy Nuggets in the food processor. Be careful not to grind the nuggets too fine
- Wash and dice celery, then coarsely chop it in the food processor.
(NOTE: Dice celery before food processing to prevent stringiness.)
- Chop green onions and walnuts.
- Place Soy Mayonnaise in a mixing bowl, add black pepper and optional dash of salt.
Mix well with a wire wisk or a fork.
- Put all ingredients into the bowl with the soy mayonnaise and mix well.
Serve as a sandwich, in a pita, on top of a green salad, or any way you like.
For a special Christmas dinner, my boyfriend and I decided to check out Butternut Squash restaurant in downtown Chapel Hill. Located in the University Square shopping center, around back facing Granville Towers, Butternut Squash is a classy joint perfect for a date night or family meal.
At Butternut Squash, everything on the menu is vegetarian. They also have plenty of vegan options, which are clearly denoted on the menu; plus, our server was very knowledgeable about the vegan items. I’m used to doing preemptive googling and phone calls before going out to eat, so this whole dining experience was a breath of fresh air.
I ordered the Thai Style Seitan Skewers for dinner, and the Vegan Chocolate Cake for dessert. The seitan was deliciously moist and cooked with just a little crispness on the outside. Its accompanying sauce was a mild, creamy peanut sauce topped with black sesame seeds. I enjoyed the seitan so much that since this meal, I have been searching for seitan chunks in my usual grocery stores to no avail. I want to make this dish at home and amp up the spiciness with some sriracha sauce. Prepackaged seitan is available online at bulk food stores, and I’m pretty sure it’s at Whole Foods and Earth Fare, too. Those stores are just too long a drive for me. Has anyone seen it sold elsewhere in Raleigh?
My chocolate cake was great, but I was so enamored with the icing I didn’t eat much of the cake itself. The combination of the chocolate icing and the raspberry sauce was just incredible.
My only gripe with Butternut Squash is their lack of alcohol. They do let you bring our own, but I wasn’t aware of that before we got there, so we stuck with water. Next visit, I will come armed with red wine. Other than that, the meal was perfect. Butternut Squash gets two thumbs up!