Tuesday, November 10, 2009
I know that this totally looks like chicken, but its not. It is a very hard to find product called Gardein. I got it at my local Whole Foods prepared foods counter. I had seen them selling some prepared vegan chicken there before so I asked them and learned that they have frozen Gardein chicken breasts in the back. So, I asked them to give me 4 of them. They had no problem with that but they didn't have a skew (?) because they aren't set up to sell them, so they rang them up as rosemary chicken. I made sure to tell the cashier that I didn't really have chicken in my cart!
This is a Chicken Scallopini recipe in The Conscious Cook by Tal Ronnen. He calls for it to be served over crispy udon noodle cakes with pea shoot salad. I didn't feel like driving to Salt Lake to go to the Chinese store for fresh udon noodles and have never seen pea shoots at the grocery so I just made the parts that I wanted. I decided that I'd rather have it over spaghetti anyway. I also subbed white wine for the sake. I already had a bottle of cooking wine in the fridge.
The chicken was scarily real and really tasty. The entire dinner discussion was about whether we could fool a meat-eater with this dish. I think yes, Mike was not so sure.
The pic above is of my husband Mike's plate. Here is my plate - I am the mushroom hater in the family. I don't mind cooking with them but I don't want to eat them. The texture of mushrooms is just gross.