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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
How To make Mock Chicken Loaf Florentine with Chickenless Gravy's Videos
Eggs Benedict Recipe | एग बेनेडिक्ट | Vegetarian and Salmon | Quick American breakfast
This is a step-by-step recipe for Eggs Benedict. I am making both a Vegetarian and a Smoked Salmon version. The traditional recipe uses Bacon: Crispy or Thick Cut Canadian.
Eggs Benedict is said to be invented in New York by a hungover stockbroker in the 1890s in Waldorf Hotel. Since then, this has become a popular breakfast food in the US. This is my go-to breakfast order at restaurants. Hollandaise sauce is what makes or breaks a good eggs benedict.
My English Muffin recipe to make the base of Eggs Benedict:
Keep watching till the end for some tips and tricks that will hopefully help you ace this recipe in no time. If you like this video, please don't forget to like and subscribe, and also follow me on Instagram.
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Italian VEGAN Milanese Sub | SaharBelle
Hello Fam????
Welcome to the Channel
Today we Are Making A Vegan Italian Milanese Sub
This bad boy is a
Freshly Baked bread that we made into Garlic bread,
We topped it with a generous layer or mayo and sprinkled some italian herbs.
We layered it with thinly shaved iceberg lettuce.
Purple Onion, pepperoni, extra crispy Panko breaded Milanese????
And of that Ain't enough,
We Ever so gently topped it with our fresh Mozz
Some Olive oil spiced slices of tomato and roasted bell peppers
Drizzled with Olive Oil & Sherry Wine Vinegar
And to end it all on a good note, we sprinkled some mexican oregano to keep it a lil familiar lol
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INGREDIENTS
•1 Block Extra Firm FrozenTofu (thawed & Drained)
•Chicken Bullion (to marinate tofu)
•Corn Starch
•Egg Replacer for dredging (you could use corn Starch and water)
Season your what ever you choose to use to dredge wether the egg replacer or starch mix.
Season it with
•Granulated Garlic • Onion Salt • Black Pepper
•Panko Breadcrumbs
•Neautral Oil for Frying
To Assemble the Sammie:
Garlic Bread:
•Freshly Baked French Bread
•4 Garlic Cloves made into a paste
•Olive Oil
•Mayo
•Oregano (Whole is Best, Always:)
•Iceberg Lettuce
•Red Onion
•Pepperoni
•Fresh Mozzarella (My Queso Fresco recipe Works Great) extra points of you add some good parm
•Tomatoes Marinated in Olive Oil
Italian Herbs, Black Pepper, Salt, Oregano, red chili flakes ;)
•Roasted Red Peppers in Brine
• Sherry Wine Vinegar mixed with Olive oil A lil Oregano and a lil Salt.
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CREAMY PARMESAN CHICKEN BROCCOLI BAKE ????
CREAMY PARMESAN CHICKEN BROCCOLI BAKE ????
Serves 6
INGREDIENTS:
2 tbsp olive oil
2 chicken filets, skinless and diced into 2-inch pieces
1 onion, finely chopped
3 cloves of garlic, crushed
30g butter
30g flour
500ml milk
100g parmesan cheese
10 basil leaves, torn
400g broccoli, florets half and blanched
100g breadcrumbs
50g pine nuts, toasted
Sea salt and freshly ground black pepper
METHOD:
1. Pre-heat the oven to 180oC (fan).
2. Place a casserole dish over a medium heat, and add the olive oil. Once the oil has warmed add the chicken pieces, season with salt and pepper. Cook for 3 minutes, searing on all sides. Stir in the onion and garlic, and continue to cook for a further 3 minutes.
3. Set a saucepan over a low heat to make the sauce. Melt the butter, stir in the flour. Continue to stir and cook until the flour is cooked and a paste forms, this is a roux. Whisk in the milk, and keep whisking until you have a creamy sauce. Then add the parmesan and basil, season with sea salt and pepper and stir until all the cheese has melted into the sauce.
4. Transfer the chicken and onions into a baking dish and arkange the broccoli on top. Pour the parmesan and basil sauce over the chicken and vegetables. Sprinkle the breadcrumbs and pine nuts and extra Parmesan cheese on top.
5. Bake in the pre-heated oven for 30 minutes.
Garlic Soup Italian style with crispy croutons
I know what you’re thinking, two heads of garlic, are you crazy! You can relax as the slow cooking of the garlic will dissipate the pungent flavor and leave a pleasing smooth note. This soup really has to be served with croutons or a slice of bruschetta, plus some coarsely chopped parsley for that freshness. A simple soup with amazing flavor and fantastic if you have a cold!
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