vegansaurus!

11/01/2010

Chef Tal Ronnen’s Thanksgiving menu: Sage and pumpkin-seed-encrusted Gardein with cranberry cabernet sauce!  »

On Friday we gave you the first recipe on chef Tal Ronnen’s and Gardein’s Thanksgiving menu, a beet and orange salad. Today comes the second recipe, a main course using Gardein chick’n scallopini and/or Gardein chick’n filets. I’m not sure how it would work using that fancypants seasonal stuffed Turk’y, but experimental cooks are welcome to try! Let’s get to the recipe.

Sage and Pumpkin-Seed-Encrusted Gardein with Cranberry Cabernet Sauce
6 servings
20 min prep
40 min cook

Ingredients
for the sauce    
3 tbsp. extra virgin olive oil
1 large shallot
4 sprigs of thyme
¼ cup dried cranberries
1 cup cabernet
1 cup faux chicken stock or vegetable broth
1 tbsp. arrowroot
2 tbsp. water
3 tbsp. ‘Earth Balance’ butter
salt and pepper to taste

for the cutlets    
12 (3 pkgs.) Gardein chick’n scallopini (frozen)
or
12 (3 pkgs.) Gardein chick’n filets (fresh)
     
1 tbsp. minced fresh sage
1 cup toasted pumpkin seeds (without shells)
1 tsp. paprika
1 cup Panko breadcrumbs
2 tbsp. nutritional yeast flakes
unbleached white flour    
2 cups unsweetened soy milk
olive oil for sautéing    
salt and pepper to taste

Instructions
for the sauce
Heat the oil in a sauté pan. Add the shallots and sauté for 3 mins. Add the thyme and cranberries and sauté for 2 minutes. Season with salt and pepper. Add the cabernet and scrape the bottom of the pan, then reduce the liquid by half. Add the stock and reduce by half. Mix the arrowroot with the water and add to the pan. Stir well and continue to cook for 2 mins. Turn heat off and whisk in the vegan butter 1 tbsp. at a time. Remove thyme stems.

for the cutlets
In a food processor, process the sage, seeds, paprika, bread crumbs, yeast, salt, and pepper until well incorporated. Thaw the frozen scaloppini. Dredge each Gardein cutlet in flour, then dip into the soy milk and then into the Panko breadcrumbs. Sauté on each side until browned and crisp.

Again, send us photos if you make it! The next recipe comes tomorrow!

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