Tuesday, August 28, 2012
Chickenless Bites with Basil Salt, Lemon Aioli & Sweet Onion Cremini Salad
One Year Ago Today Sausage & Arugula Pizza with Romesco Sauce
1/2 cup unsweetened almond milk
1/2 tsp lemon juice
1-15oz can cannelini beans
1/2 cup tvp (textured vegetable protein)
1/3 cup vital wheat gluten
1/4 cup mushroom or vegetable broth
2 tbl dijon mustard
1 tbl agave
2 tsp sriracha, or other chile sauce
1 tsp dried thyme
1 tsp tamari
1/2 tsp pepper
2 cups crispy french onions
1/4 cup whole wheat flour
extra virgin olive oil, for drizzling
Preheat the oven to 375.
Combine the almond milk and lemon juice and set aside.
In a large bowl, mash the beans up until no whole beans remain, but not into a smooth puree.
Add the tvp, wheat gluten, broth, mustard, agave, sriracha, thyme, tamari and pepper. Combine into a ball and knead for 1-2 minutes. Separate into 10-15 little nuggets.
Combine the french onions and flour in a blender and grind finely.
Dip the nuggets in the almond milk mixture then in the onion coating.
Place on a greased baking sheet and drizzle the tops with a little olive oil.
Bake 15 minutes then flip and bake 15 more until golden brown.
8-10 fresh basil leaves, thinly sliced
1 tbl coarse sea salt
Grind together with a mortar and pestle into a paste.
1/2 cup vegan mayonnaise
1 tbl lemon juice
1 garlic clove, minced
pinch of sea salt
Combine and chill for at least 15 minutes before serving to allow flavors to meld together.
Sweet Onion & Cremini Salad
3 tbl extra virgin olive oil
1 extra large sweet onion, thinly sliced
1 1/2 cups thinly sliced cremini mushrooms
1 tbl balsamic vinegar
1/4 tsp sea salt
3 cups baby spring greens
In a large saute pan, heat the oil and add the onion and mushrooms. Cook over medium-high heat for 10 minutes until they start to become golden brown and char slightly. Season with vineganr and salt and turn the heat down to medium-low. Cook for 25 more minutes until dark, soft and completely caramelized. Serve over greens.