Braised
Country Cutlets, Saffron Potato Salad
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Country
Recording Artist Brian Stace watches Marie Oser cooking hearty and healthy
in the VEG TV Kitchen.
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Braised
Country Cutlets
(from
More Soy Cooking, John Wiley & sons, Inc., (c)Marie Oser 2000)
Gardenburger's taken the pig out so you can pig
out!
12 Servings
1.5
Tbsp. olive oil, separated
2 (10 oz. pkg.) Herb Crusted Cutlets (8 cutlets)
Olive oil cooking spray
5 cloves garlic, minced
1 medium onion, chopped
1 medium red bell pepper, cut into 2" strips
1 (10 oz. pkg) Gardenburger Meatless Breakfast Sausage
2 cups green beans, cut to 1 inch pieces
1/2 cup Bourbon, divided
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Marie
adds Bourbon to the sizzling Country Cutlets.
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2
cups diced Roma tomatoes
1/2 cup minced shallots (about 2-3 lg)
2 (6 oz.) pkg.) portobello mushrooms, sliced
1 Tablespoon Balsamic vinegar
2 rounded tablespoons Dijon mustard
1/4 cup nutritional yeast
2 teaspoons Bragg Aminos
1/2 cup vegetarian chicken broth, boiling
1 1/2 Tablespoons cornstarch
1 1/2 Tablespoons cold water
1 teaspoon dried thyme
Heat
1 Tablespoon of the oil over medium high heat 30 seconds in an
electric skillet or Dutch oven, add cutlets and sauté for
8 minutes or until brown. Spray with cooking spray as needed.
Remove cutlets from skillet and set aside. Spray pan with olive
oil cooking spray and add garlic, onions, and peppers, stir and
add sausage patties, Cook mixture 3 minutes breaking up soy sausage
with a large spoon. Add green beans and cook 5 minutes, stirring
frequently. Lower heat to simmer and add browned cutlets, 1/4
cup of the bourbon and the tomatoes.
In a
10 inch frying pan, heat remaining 1/2 tablespoon of oil add shallots.
Saute 1 minute and add mushrooms. Cook 3 minutes, or until mushrooms
are softened. Add Balsamic vinegar, mustard, yeast, Bragg aminos,
and broth. Reduce heat to low. Combine cornstarch and water in a
small
bowl. Add to the mushrooms with the thyme. Cook 5 minutes, stirring
occasionally. Pour over cutlets with reserved quarter cup of bourbon.
Simmer 5 minutes or until ready to serve.
"Country
Cutlets"
Nutrition
Analysis: per Serving: 1 cutlet
Protein 12g, Carbohydrate 18g, Fiber 5g, Fat 10 g, Sat. Fat 1g.Cholesterol
0 mg, Calcium 27 mg, Sodium 221 mg
Calories
220,
from Protein: 20%, from Carbohydrate: 32%, from Fat 39% from alcohol
9%
Saffron Potato Salad
(from
The Enlightened Kitchen, John Wiley & sons, Inc., (c)Marie Oser
2002)
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Marie
dishes up the Braised Country Cutlets and
Saffron Potato Salad for Shelley, Brian, Casey, and Debbie.
Today's VegTV tasting team.
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16
Servings
5
cups yams, peeled and quartered
5 cups Yukon Gold Potatoes, peeled and quartered
1 (.5 gram pkg.)saffron threads (about 1 teaspoon)
1/2 cup vermouth
1 medium red onion, chopped
2 garlic cloves, minced
2 stalks celery, chopped
1
(12.3 ounce package lite silken tofu)
1/2 cup eggless mayonnaise
2 Tablespoons lime juice
1 package dry onion soup mix
2 Tablespoons nutritional yeast
1 (2.25 ounce can) sliced black olives
1 teaspoon dried basil
Place
yams and Yukon Gold potatoes in separate 5-quart saucepans. Cover
potatoes with lightly salted water and bring each to a boil. Reduce
heat to low and simmer for 15 to 20 minutes, or until fork tender,
but not mushy. Drain thoroughly in separate colanders and set
aside. Combine saffron and vermouth in a glass liquid measuring
cup and heat in microwave 1 minute, or in saucepan over low heat
2 minutes and set aside. Place tofu in a food processor and blend.
Add mayonnaise, lime juice, soup mix, nutritional yeast and saffron-
vermouth mixture and blend until smooth.
Combine
yams and Yukon Gold potatoes with onions, garlic, and celery in
a large bowl. Add saffron dressing, and mix thoroughly. Fold in
olives and basil. Chill for one hour, or until ready to serve.
Saffron
Potato Salad
Nutrition
Analysis: per Serving: 1 cup
Protein 4g, Carbohydrate 39g, Fiber 3g, Fat 6g, Cholesterol 0
mg, Calcium 48 mg,Sodium 196 mg
Calories 233,
from Protein: 8%, from Carbohydrate: 67%, from Fat 22% from alcohol
3%
