vegansaurus!

02/04/2011

Promotional recipes that sound delicious: Sun-dried-tomato-encrusted Gardein with spinach puree and baby potatoes!  »

The Gardein people love recipes! They also love you to use Gardein in your recipes! That’s why they’ve created this pretty tasty-looking item, sun-dried-tomato-encrusted Gardein with spinach puree and baby potatoes!

They say it’s for “lovers” or whatever, I guess because it serves two and maybe also because it’s red, and “heart-healthy,” and cruelty-free? But don’t let anyone dictate your meals! If you want to make some Gardein-for-lovers, you make it, and you save that second portion to eat later on, because leftovers are delicious! And if you are someone’s “lover,” first, barf!, and second, making this dish basically ensures sexytimes later, because look at it! It’s beautiful. Just like you, lovers. Awww! puke.


Ingredients
Sun-dried-tomato-encrusted Gardein
1 pkg Gardein Chick’n Scallopini
1 cup fresh bread crumbs
1/2 cup oil-packed sun dried tomatoes, drained (reserve oil)
1 tbsp oil reserved from tomatoes
2 garlic cloves, large minced
2 cups all-purpose flour
2 cups soy milk

Spinach-basil-cashew puree
1 lb. fresh spinach leaves
6 Tbsp. basil leaves, fresh
6 Tbsp. cashew cream or soy milk
3 Tbsp. nutritional yeast
1/4 tsp. salt
1/4 tsp. pepper
   
Potatoes
1 lb. baby potatoes
1/4 cup olive oil
1/2 tsp. salt
1/2 tsp. pepper

Instructions
Cover potatoes with cold water in a medium-sized thick-bottomed pot. Bring potatoes to a boil and cook until just fork tender. Drain and cool immediately.

Preheat oven to 400º F. Once potatoes are cooled, cut in half and toss in olive oil, salt and pepper. place potatoes cut-side down on a nonstick baking pan. Bake potatoes for 15 to 20 minutes, until golden brown and crispy. Remove from oven, then sprinkle with parsley.

Bring water to a boil in a large pot. Add spinach and cook until just tender, approximately 30 to 45 seconds. Drain and place spinach into ice water immediately. When spinach is cold, drain and squeeze out excess water. Transfer spinach, basil, cashew cream and nutritional yeast to food processor. Blend until smooth and refrigerate.

In a food processor, process the bread crumbs, sun-dried tomatoes, reserved oil and garlic cloves until well incorporated. Dredge each thawed Gardein cutlet in flour, then dip into the soy milk, and then into the sundried tomato breadcrumbs. Sauté each side until lightly caramelized and crisp.

Assembly
Plate the hot roasted potatoes and reheated spinach puree on each of the serving plates and top with sun-dried tomato and sun-dried-tomato-crusted Gardein. Garnish with sun-dried tomato and microgreens.

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