I recently took a poll on Twitter asking whether it was ok to make a meal that was part vegan and part non-vegan. I have only been vegan over 2 months and even though I know why a lot of people are vegan, mine has a different take. As I learn more about meal preparation as a vegan I will feel comfortable preparing meals for non-vegans that includes meals. When I do, I would like to prepare a full meal that is vegan fare.
In my meal preparation, I decided to make a favorite of my husband’s. It is a recipe that I created and proved to be very tasty and stuffed with yummy goodness. I accompanied it with a new recipe of vegan mashed potatoes, boiled in rosemary water and mixed with Tofutti sour cream to make for a creamy substitute for real mashed potatoes. I then stir-fried some broccoli with carrots and red onions that proved to be a new favorite of mine, but do you know what ended up being my favorite part fo the meal? It was my second vegan dessert that turned out to be a huge success! Apple Tartletts are my new friend. SO as you take a look at these recipes, there is something for everyone here. Please enjoy!
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| From An Opera Singer in the Kitchen |
Panko-crusted Dijon Chicken Stuffed with Bacon and Brie
serves 6
6 boneless chicken breasts
Crust
2 1/2 cups Panko bread crumbs
4 tsp dried parsley
2 tsp salt
2 tsp paprika
Coating
3/4 cup Dijon mustard
4 garlic cloves
4 Tbsp melted salted butter
Stuffing
18 slices Brie cheese (3 slices per chicken breast)
6 slices bacon
Preheat oven to 400 degrees Farenheit.
Place coating and and crust ingredients in two separate dishes. Butterfly each chicken breast and place each chicken breast between parchment paper. Using a mallet, flatten chicken until 1/2 inch thick. Make sure the chicken is dry before starting the coating process.
Take each chicken breast and place 3 slices of Brie cheese and one slice of bacon and fold in half. Next, rub the mustard coating on the chicken and finish off my coating the chicken with the Panko bread crumbs. Repeat with the rest.
Place each stuffed chicken on a greased 9×13 glass pan and bake for 30 minutes.
Vegan Rosemary-Garlic Mashed Potatoes
serves 4
8 red potatoes, diced
1 Tbsp dried rosemary
8 roasted garlic cloves
2 Tbsp Earth Balance butter
1/2 cup Tofutti sour cream
2 tsp salt
2 tsp black pepper
Place diced potatoes in medium pot and cover with water. In an empty tea bag used for loose tea leaves, place the 1 Tbsp of rosemary and add to the boiling water. Boil for 15-20 minutes, until the potatoes are soft.
Drain the water and add the rest of the ingredients and mash potatoes. Delicious goodness!
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| From An Opera Singer in the Kitchen |
Broccoli Medley
serves 4
1 head of broccoli or 6 broccoli stalks, separate in florets.
2 carrots, 1-inch bites
1/2 red onions, diced
1 tsp salt
1/2 tsp black pepper
2 Tbsp olive oil
Heat olive oil in sauce pan over medium heat.
Stir-fry broccoli, carrots, and onion for 10-15 minutes. Season with salt and pepper.
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| From An Opera Singer in the Kitchen |
Individual Apple Galettes
adapted from Isa Chandra’s Veganomicon cookbook
makes 6 mini galettes
Crust
2 cups all-purpose flour
1 Tbsp granulated sugar
1 tsp salt
1/2 cup nonhydrogenated vegan shortening
1 tsp apple cider vinegar
1/2-3/4 cup very cold water
Apple Filling
2 large Gala Apples, peeled, cored and sliced very thinly
2 Tbsp light brown sugar
1/4 tsp ground cinnamon
9 tsp Strawberry and Grand Marnier preserves
Prepare the dough:
In a large mixing bowl, combine the flour, sugar and salt. Add the shortening in 3 batches by the teaspoon, but you do not need to be precide about this; just add it in small chunks. Cut the shortening in the flout until the dough is crumbly and pebbly.
In a measuring cup, combine the vinegar with 1/2 cup of cold water. Add the diluted vinegar to the flour mixture in 3 batches, gently mixing it into the dough with a fork, until the dough holds together when pinched. It will require a little more cold water to have the dough come together.
Gather the dough in a ball and knead gently a few times until the dough holds together. Form again into a ball and flatten just a bit into a disk. Refrigerate for about 30 minutes.
Fifteen minutes before you are ready to prepare the galette, preheat the oven to 425 degrees Farenheit and slice the apples. In a separate bowl, mix the brown sugar and cinnamon together.
Remove the dough from refrigerator, dust the surface and rolling pin with flour and roll the dough into a rectangle, 1/2 inch thick. Use an individual galette pan and cut into the dough like a biscuit cutter. Take that piece of dough and form dough in each galette pan.
Add 1.5 teaspoons of preserves as a bottom layer for each galette. Layer the apples on top of the preserves to fan out until completely covering the bottom. Sprinkle with the brown sugar mixture and repeat with the remaining 5 pans.
Place on a cookie sheet and bake for 25 minutes long. Remove from oven and cool for 15 minutes.
Served with vanilla ice cream for the non-vegans and coffee for the vegan. Delicious!
