Vegetarian Honey Mustard Pretzel-Crusted "Chicken"

Recipe is adapted from: http://www.cinnamonspiceandeverythingnice.com/honey-mustard-pretzel-chicken/

Note: I changed the sauce recipe a bit - added half the amount of vinegar and also reduced the amount of bread crumbs and pretzels. Adjust the sauce to your tastes.

Shown here served with garlic mashed cauliflower.

Ingredients:

1 package Gardein chikn scallopini (freezer section)

1 cup panko crumbs

1 cup pretzel crumbs (about 2 cups of whole pretzels)

1/2 cup flour, plus more if needed

1/2 cup neutral tasting olive oil

1/2 cup Dijon mustard

1/3 cup honey (Iike clover or orange blossom)

1/4 cup water

1.5 Tbsp red wine vinegar

coarse salt and fresh ground black pepper

Directions:

Preheat the oven to 400° F. Grease a baking pan, or line with tin foil.

In a food processor pulse the pretzels until they are coarsely ground (some small pieces left). Add them to a shallow, wide bowl and mix with the panko crumbs. 

Add the oil, mustard, honey, water and vinegar to a food processor and blend a few seconds until smooth.

Season with salt and pepper.

Set up one bowl with flour and another bowl with half of the dressing - so you have 3 bowls including the one with the bread crumbs and pretzels. Take the (frozen) gardein cutlets one by one. First, coat with flour shaking off any excess. Then, fully coat with the dressing. Place in the third bowl and cover fully with the bread crumb mixture, pressing it on if necessary.

Add the cutlets to the baking pan and bake for about 20 minutes, flipping halfway. Serve with the remainder of the dressing.

Vegetarian Beef-less Stew

I followed this recipe almost exactly: http://www.gardein.com/recipe_detail.php?r=84

Ingredients:
1 package Gardein beefless tips

3 Tbsp vegetable oil
10 oz pearl onions, peeled
2 cloves garlic, minced
2 celery stalks, thinly sliced
2 medium carrots, ½ inch diced
½ tsp dried thyme
½ tsp dried rosemary
3 tbsp flour
3 cups vegan "beef" broth (try better than bouillon brand) or roasted vegetable stock
1 cup dry red wine such as cabernet sauvignon
2 medium potatoes, ½ inch diced
salt and pepper to taste

Directions:

Heat oil in a large saucepan on medium high heat, add beefless tips and brown on all sides. Remove from saucepan and set aside. I recommend chopping the beef tips in half so the chunks aren't as large in the stew.

Peel the pearl onions. I found this link helpful: http://www.seriouseats.com/2011/02/knife-skills-how-to-peel-pearl-onions.html . Basically, cut the top and bottom off of each onion. Score the top of the onion (see the video) so the skin will be easier to remove. Add them to boiling water for 1 to 2 minutes and remove. The skins should come off easily.

Add pearl onions, garlic and celery to saucepan and cook for 3 minutes. Add carrots, thyme, and rosemary and continue to cook for 3 minutes. Sprinkle in flour, then slowly add broth and wine while stirring.Add potatoes and bring to a boil. Reduce heat to low, cover and simmer for 30 minutes. Add beefless tips back in and cook for an additional 5 minutes. Season with salt and pepper and serve.

Vegetarian (Gardein) Chicken Parm

Recipe from: http://www.gardein.com/recipe_detail.php?r=79

Ingredients:
1 package Gardein Chikn Scallopini (In this recipe you bread/fry it yourself. You can also skip this by getting the Gardein cutlets which are already breaded and come with sauce. But doing it yourself is better)


white all purpose flour
1 whole egg
bread crumbs

2 cups tomato sauce of your choice
~1 cup canola oil for frying
7oz | 200g dried spaghetti noodle of your choice
2oz | 50g olive oil
1/2 cup parmesan cheese
1 cup mozzarella cheese
to taste: salt, black pepper

Directions:

for the spaghetti, bring to the boil heavily salted water. (follow cooking instructions on the box).

In a large flat bottom bowl (large enough to fit the scallopini) whisk the egg until smooth.
Dust the scallopini in flour, shake off excess flour and roll in whisked egg. gently roll in the bread crumbs and fully coat the scallopini.

Add canola oil (at least 1/4" of oil) and preheat pan to a medium heat. pan fry the scallopini for about 90 secs each side until golden brown.once golden, spoon enough sauce to cover the scallopini and top with the mozzarella and parmesan. keep the rest of the cheeses for the pasta. bake at 375°C until cheese is melted and lightly golden (about 5-10 mins).

once the spaghetti is cooked and drained, return to heat and add sauce, olive oil, salt and pepper.neatly arrange the noodles in the center of both plates, sprinkle with the remaining parmesan. top with the gardein™ chick´n parmesan and garnish with a sprig of herb.

tip: do not rinse pasta under cold water, this rises off the starch and lowers the quality of the dish.