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Photo credit: Julie Siegel

"Chicken" in Tomato Cream Sauce
12 Servings

2 (2.5 oz. pkg) Chiken Strips
2 cups boiling water
2 tsp. olive oil
1 Tbsp. minced dried garlic
1/3 cup diced vegetarian pepperoni
1 medium red onion, chopped
2 cups baby cut carrots, quartered lengthwise (carrot sticks)
1 (8 oz. pkg.) button mushrooms, sliced
1 cup Chardonney or other white wine
3/4 cup vegetarian chicken broth
1 (14 1/2 oz.) can Mexican stewed tomatoes
1 cup enriched soymilk
1/2 cup nutritional yeast
1 cup frozen peas, thawed
1/3 cup chopped fresh basil
1 tsp. dried thyme, separated

In a medium saucepan combine the TVP Chiken Strips with the boiling water and simmer 5 minutes. Alternately you may combine strips with boiling water in a microwave safe bowl and cook on full power 3 minutes. Set aside. In a large electric frying pan or Dutch oven, heat oil and dried garlic over medium high heat 1 minute. Add the vegetarian pepperoni and onion, and saute 3 minutes. Add the sliced carrots and mushrooms and cook 3 minutes. Add the reconstituted TVP and cook 5 minutes. Reduce heat to medium low and add the wine and the remaining 3/4 cup of broth and cook, stirring occasionally 5 minutes. Place the tomatoes in food processor or blender and add to the mixture. Combine the soymilk with the yeast, whisking to blend and add with the peas, chopped basil, and thyme.Lower heat and simmer, stirring occasionally 10 to 15 minutes.

Enlightened "Chicken" in Tomato Cream Sauce
Nutrition Analysis: per 8 ounce serving
Protein 16g, Carb 20g, Fiber 7g, Fat 2g, Chol 0.0mg, Calcium 57mg, Sodium 159mg. Calories 154
from Protein: 40%, from Carbohydrate: 49%, from Fat: 11%

Traditional "Chicken" in Tomato Cream Sauce
Nutrition Analysis: per 8 ounce serving
Protein 25g, Carb 9g, Fiber 2g, Fat 17g, Chol 83mg, Calcium 121 mg, Sodium 591mg. Calories 291
from Protein: 35%, from Carbohydrate: 12%, from Fat 53%