Vegan Chicken Parm

Servings: 4
Difficulty: Easy
Cook Time: 1-30 min

Ingredients

¼ cup whole wheat flour
1/8 tsp. salt
1/8 tsp. pepper
3 tsp. Egg Replacer
4 TBS. water

For the bread crumbs:
1 cup finely ground whole wheat bread crumbs
2 TBS. Vegan soy topping, parmesan flavor
1 /2 tsp. dried oregano
½ tsp. Italian seasoning
1/8 tsp. salt
1/8 tsp. pepper
1-10 oz. package (4 ea) “Gardein” Frozen “Chick” thawed
2 cups tomato sauce, jarred or homemade
1 cup “Daiya Mozzerella Style Shreds”
2 TBS. Vegan soy topping, parmesan flavor
¼ cup olive oil

Cooking Directions
Preheat the oven to 400 degrees. In a small rectangular dish place the flour, salt and pepper. In another rectangular dish, combine the egg replacer and water.

Combine the ingredients for the breadcrumbs in a third rectangular dish.

Heat the olive oil on medium low heat in a 12 inch skillet.

Winter Root Vegetable Salad

Roasted Winter Root Vegetable Salad
Serves 4 to 6

Ingredients:
2 beets, peeled and cut into wedges
10 baby carrots, peeled and cut in half lengthwise
1 red onion, peeled and cut into wedges
2 parsnips, peeled and cut into 1 Inch pieces
1 turnip, ends cut off and cut into 1 inch pieces
8 purple fingerling potatoes, cut in half lengthwise
3 tablespoons extra virgin olive oil
1 recipe, basic balsamic vinaigrette
garnish:
1/2 cup pine nuts, lightly toasted
2 oz. feta cheese, shaved or crumbled (optional)

1. Preheat oven to 375°F.
2. Place all root vegetables in a large bowl, drizzle with oil and toss together. Season with salt and pepper.
3. Divide mixture between two sheet pans and spread evenly.
4. Roast vegetables for 30 to 40 minutes, gently tossing around with a wooden spoon to ensure even roasting.
5. Remove from oven and allow vegetables to cool, 4 to 5 minutes (if serving cold, allow vegetables to cool completely before refrigerating until ready to serve).
6. Transfer vegetables into a large mixing bowl and gently toss together with balsamic vinaigrette. Lightly season with salt and pepper.
7. Top with pine nuts and feta and serve.

I got it from this yummy site:

http://spoonforkbacon.com/2013/01/winter-root-vegetable-salad/

Wine Pairings

Dreaming of fermented nut cheeses

I had my first taste of Punk Rawk Labs cheese.

http://www.rawmazing.com/rejuvelac/

http://www.rawmazing.com/raw-vegan-cheese/

http://www.rawmazing.com/raw-recipe-simple-almond-cheese/

Planning to try on my own now!

Thai Red Curry Soup

ingredients

• 6 c. vegetable broth
• 1-inch ginger, peeled and cut into slices
• 8 oz. white mushrooms, sliced
• 14 oz. firm tofu, cut into bite-sized cubes
• 1-13.5 oz. can lite coconut milk
• 3 tbsp. red curry paste
• 2-3 tsp. brown sugar (optional)
• sliced green onions, cilantro & basil leaves, and lime wedges for serving

instructions

1. Bring broth and ginger to a boil over high heat. Once broth has come to a boil, use a slotted spoon to remove ginger. Add mushrooms and tofu and reduce heat to medium-low; cook about 5 minutes, or until mushrooms are softened.
2. Stir in coconut milk, curry paste, and brown sugar. Remove from heat and ladle into bowls; serve with green onions, cilantro, basil, and lime wedges.