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How To make Mock Chicken Loaf Florentine with Chickenless Gravy
10 oz Frozen spinach; thawed
2 tb Vegetable oil or water
1 sm Onion; finely chopped
2 tb "chicken-flavored" powder
-- (imitation) -OR-... 1 -Vegetable bouillon cube
1 3/4 c Boiling water
2 c TVP granules
1 lb Soft tofu
1 c Gluten flour; -OR-...
3/4 c -Whole wheat flour
1 tb Nutritional yeast flakes
1 1/2 ts Salt
1 ts Garlic powder
1 ts Poultry seasoning
1/2 ts Onion powder
3 tb Vegetable oil
CHICKENLESS GRAVY:
2 c Boiling water
2 tb Vegetable oil
3 tb Nutritional yeast
1 Vegetable bouillon cube
1/2 c Diced fresh mushrooms
1/2 c Finely chopped onion
Onion salt; to taste Unbleached all-purpose flour Steam the spinach and drain well. Heat the oil or water in a medium frying pan over medium heat. Cook the onion, stirring occasionally, until transparent, about 5 minutes. Dissolve the imitation chicken-flavored powder or bouillon powder in the boiling water. Add the TVP and let stand for about 10 minutes. Preheat the oven to 350 degrees F. Pat the tofu dry, then mash. In a large bowl, combine the TVP mixture, spinach and tofu. Stir in the remaining ingredients and pour the mixture into a lightly greased 8-1/2 x 4-1/2-inch loaf pan. Smooth the top and bake for 45 minutes, or until brown on top. If the loaf begins to get too brown on top, cover with aluminum foil. Make the gravy. In a large suacpan, simmer all the ingredients except the flour for approximately 5 minutes. Slowly add the flour (tablespoon by tablespoon), whisking after each addition, until desired thickness is reached. Keep warm. Let loaf stand for 10 mintues, then run a knife around the edges and turn out onto a platter. Serve with gravy. Preparation time: 45 minutes Baking time: 45 minutes Source: The Compassionate Cook - by Ingrid Newkirk and PETA Typed for you by Karen Mintzias
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Quesadillas | Basics with Babish
This week, the Babish Culinary Universe is going through a serious cheese phase. No, I'm not upset about it either. Pop a lactose supplement and lube up your favorite frying pan, because we're about to make taco night look like a punk.
Recipe:
Ingredients & Shopping List
+ For the chicken quesadillas:
Sharp cheddar cheese, grated
Monterey jack cheese, grated
3 chicken breasts, butterflied and pounded thin
Flour tortillas
Sauteed peppers and onions (optional)
2-3 Tbsp oil per quesadilla
Guac, salsa, and sour cream for serving
+ For the chicken marinade:
2 Tbsp vegetable oil
2 garlic cloves, crushed
1 tsp oregano
1 Tbsp cumin
1 tsp cayenne
1 tsp paprika
1 tsp white sugar
1 lime, juiced
1 Tbsp olive oil
1 tsp kosher salt
1 tsp freshly ground pepper
+ For the steak quesadillas:
1 skirt or hangar steak
Salt and pepper
Vegetable oil
Diced onion and pepper (to cook after the steak)
Monterey jack cheese, grated
Sharp cheddar cheese, grated
Flour tortillas
+ For the vegetarian quesadillas
1 zucchini, finely chopped
1 can corn, drained and rinsed
Vegetable oil
Monterey jack cheese, grated
Sharp cheddar cheese, grated
Flour tortillas
+ Fo the guac:
2 avocados
1/2 small red onion, finely chopped
1 large jalapeno, seeded and diced
2 cloves garlic, grated
1 lime, juiced
Cumin, to taste
Salt and pepper, to taste
Music:
90s Kid and Sweet Berry Wine by Blue Wednesday
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