Farmer’s Market Dinner


When you’ve got a kitchen full of market-fresh vegetables, you get creative.

Yum.

I knew I wanted a salad for dinner after yesterday’s beer/pretzel/sandwich fest, but I wanted to roast the heirloom tomatoes so they really popped. Thus, a faux-chicken parmesan style dish was born.

Ready for the oven.

The tomatoes were so rich that they actually tasted almost like a sauce, and the nutritional yeast adds the nutty, cheesy flavor of breading.

Not the best photo 😦

We watched “Due Date” over dinner [yes, super productive]. It was like “The Hangover,” except with a baby rather than a wedding. But a decent, relaxing movie all the same.

Vegan Chicken and Roasted Vegetable Salad

Prep Time: 35 minutes

Serves: 2

Ingredients:

  • 2 vegan chicken breasts (I used this brand, but it’s easy to substitute real chicken or another meat – just see the notes below)
  • 1 egg white
  • Splash almond milk
  • ~1 tsp. mustard
  • 1 (heaping) spoonful nutritional yeast
  • 1 (heaping) spoonful bread crumbs
  • 1 (heaping) spoonful vegan grated parmesan
  • Salt & pepper
  • Olive oil
  • Heirloom grape tomatoes, sliced in half (1-2 cups)
  • 3-4 minced garlic cloves
  • 1 diced onion
  • 1 diced pepper (I used 1/2 red and 1/2 green)
  • 1/4 sliced zucchini
  • ~1 cup sliced mushrooms
  • Basil leaves
  • Lettuce (I use mesclun/spinach blend)
  • Dressing of choice

Instructions:

1. Preheat the oven to 450 degrees.

2. Combine all chopped vegetables (garlic, tomatoes, peppers, mushrooms, zucchini, onion) and a portion of the basil (chopped) into a bowl – mix with salt, pepper, and olive oil.

3. On a plate, combine the crumbs, yeast, parmesan, salt and pepper. In a bowl, whisk the egg white/milk/mustard mixture until creamy. Dip the “chicken” into the egg, then coat with the crumb mixture.

4. Place the chicken and vegetables onto a pan and bake for 25-30 minutes. Let cool.

5. Assemble lettuce, blend with leftover basil and the yeast mix (if you want). Put the “chicken” and vegetables on top. We added a little fat-free italian dressing and a side of whole-grain bread.

Notes: If you’re using real chicken rather than a meat substitute, ensure the chicken is cooked thoroughly! This probably requires about 30-45 minutes at 350 degrees. This recipe can be done with basically any vegetables, too. I threw in some leftover chickpeas I found in the fridge at the last minute.

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Categories: Recipes

Author:ryesandshine

Courtney grew up in Reading, PA, and has lived in New York City (where she earned a bachelor's degree at NYU), Prague, Philadelphia, and Charlottesville (where she received a J.D. from UVa Law). Courtney and her new husband will settle in Philadelphia following a six-week Euro-trip extravaganza in September of 2012. Courtney's interests include music, writing, criticism, fitness, travel, cooking, and sports. Please enjoy the blog. LinkedIn: http://www.linkedin.com/pub/courtney-marello/1a/375/b30 Tumblr: http://abarrelofoddsandends.tumblr.com/

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2 Comments on “Farmer’s Market Dinner”

  1. September 12, 2011 at 1:59 am #

    This looks so healthy and delicious! I also very enjoy shopping at farmer’s market, the vegetables are so fresh there! thanks for sharing this recipe! by the way, happy Chinese Mid-Autumn festival!

    • September 12, 2011 at 7:28 am #

      You, too! If you happen to give it a shot, please let me know!

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