other gardein™ chick'n filets recipes

chef tal's thanksgiving menu

sage and pumpkin seed encrusted gardein™
with cranberry cabernet sauce ingredients

…for the cranberry cabernet sauce
extra virgin olive oil	3 tbsp
large shallot	1
sprigs of thyme	4
dried cranberries	1/4 cup
cabernet	1 cup
faux chicken stock or vegetable broth	1 cup
arrowroot	1 tbsp
water	2 tbsp
‘earth balance’ butter	3 tbsp
salt and pepper	to taste

…for the cutlets
gardein™
chick’n scallopini (frozen) or	12 (3 pkgs.)
chick’n filets (fresh)	12 (3 pkgs.)
minced fresh sage	1 tbsp
toasted pumpkin seeds (without shells)	1 cup
paprika	1 tsp
panko breadcrumbs	1 cup
nutritional yeast flakes	2 tbsp
unbleached white flour
unsweetened soy milk	2 cups
olive oil for sautéing
salt and pepper	to taste

instructions

…for the cranberry cabernet sauce
heat the oil in a sauté pan. add the shallots and sauté for 3 mins. add the thyme and cranberries and sauté for 2 minutes.

season with salt and pepper. add the cabernet and scrape the bottom of the pan, then reduce the liquid by half.

add the stock and reduce by half. mix the arrowroot with the water and add to the pan. stir well and continue to cook for 2 mins. turn heat off and whisk in the vegan butter 1 tbsp. at a time.

remove thyme stems.

…for the cutlets
in a food processor, process the sage, seeds, paprika, bread crumbs, yeast, salt, and pepper until well incorporated.

(thaw the frozen gardein™ scaloppini) dredge each gardein™ cutlet in flour, then dip into the soy milk and then into the panco breadcrumbs.

sauté on each side until browned and crisp.

---

creamy mashed potatoes top
with chives ingredients

large potatoes, diced	6
cashew cream (recipe follows)	1 cup
earth balance vegan butter	3 tbsp
chopped fresh chives	1/4 cup
salt and pepper	to taste

instructions

cashew cream
soak 2 cups of raw cashews overnight.

add the soaked cashews to a blender and fill with water sufficient to cover the cashews by 1”. blend on high for 2 mins.

tip: if not using a professional high-speed blender, you might need to strain the cream through a fine-mesh strainer or cheesecloth. can substitute soy milk for cashew cream if needed.

mashed potatoes
place the potatoes in a large pot and cover with water. bring to a boil and cook for 20 mins. drain the potatoes, place in a bowl with the remaining ingredients, and mix until smooth. serve hot.

---

sweet potato biscuitstop ingredients

unbleached white flour	1 cup
baking powder	1 tbsp
´earth balance´ vegan butter, chilled	2 tbsp
agave nectar	1 tsp
mashed sweet potatoes, cooled	3/4 cup
unsweetened soy milk	1/4 cup

instructions

sift together the flour and baking powder in a mixing bowl. cut in the margarine using a pastry blender until well incorporated.

add the agave nectar, sweet potatoes, and soy milk and combine, forming a soft dough.

Roll the dough out on a floured work surface to ½“ thickness.

cut out biscuits of desired size.

bake in a preheated 400°F oven on a greased baking sheet for 12 to 15 mins.

---

green beans with fresh cranberries top ingredients

fresh green beans, trimmed and cut on the diagonal	3/4 lbs
margarine	2 tbsp
cranberries	1 cup
garlic, minced and pressed	1 clove
fresh parsley, chopped	2 tbsp
fresh tarragon, chopped	1 tbsp
sea salt and freshly ground black pepper	to taste

instructions

bring a pot of salted water to a boil.

add the beans and cook for 3 to 4 mins.

drain the beans in a colander and hold under cold running water to stop the cooking process.

blot the beans with a paper towel to remove the excess water.

put the beans into a dry skillet and heat over medium heat until the remaining moisture on the beans evaporates.

stir in the margarine, cranberries, garlic, parsley, tarragon, salt, and pepper.

toss to coat well. cook until heated through.

---

Beet & Orange Autumn Salad top ingredients

cider vinegar	1/2 cup
sherry vinegar	1/2 cup
maple syrup	2 fl oz
shallots, minced	2 Tbsp
black pepper, crushed	1/4 tsp
coriander ground	1/4 tsp
dry mustard	pinch
fenugreek ground	1/4 tsp
canola oil, cold pressed	3 fl oz
olive oil, extra-virgin	5 fl oz
chives thinly sliced	3 Tbsp
baby spinach, washed	3 cups
orange, sectioned and peeled	3
beets
red beets, golf ball sized, peeled & roasted	10
olive oil	2 Tbsp

instructions

for the vinaigrette
In a large saucepan, combine the vinegars, maple syrup, shallots, black pepper, coriander, dry mustard, and fenugreek. Bring to a boil.

Reduce the heat and simmer until reduced by one-third. Remove from the heat and chill. Once chilled, purée in a blender, while slowly adding the canola and the olive oils.

Strain, then add the chives.

for the roasted beets
vegetable oil sufficient to coat the beets.

Heat the oven to 400°F. In a baking dish, combine the beets with the vegetable oil and roast until soft (approx 45 minutes). Peel and chill.

to assemble the salad
Slice the beets quartering them and arrange on a plate with the orange slices and spinach then drizzle with the maple sherry vinaigrette.

---

Oven roasted banana rum cheesecake top
With spiced pecan crust and maple rum sauce ingredients

For oven-roasted bananas
large, very ripe bananas	4
For sauce
rade B organic maple syrup	1 cup
Earth Balance	4 tbsp
Sea salt
dark rum	1 tbsp
For crust
pecan nut flour	1 cup
spelt flour (white or whole)	1/2 cup
firmly packed light	1 tbsp
brown sugar
Earth Balance, partially melted	4 tbsp
ground cardamom	1/8 tsp
ground ginger	1/2 tsp
Pinch of sea salt
For filling
non-dairy cream cheese	16 ounces
firmly packed light brown sugar	3/4 cup
ground cinnamon	3/4 tsp
dark rum	1/2 cup
cornstarch	2 tbsp
salt	1/4 tsp
To serve
Toasted pecan halves

instructions

Make the oven-roasted bananas
Preheat the oven to 325°F. Place the unpeeled bananas on a roasting pan and roast in the center of the oven for 15 to 20 minutes, until the bananas are soft, the skins are dark brown, and some juice is seeping out. Let the bananas cool to room temperature in the pan in their skins. Set aside. Increase the oven temperature to 400°F.

Make the maple rum sauce
In a small saucepan, combine the maple syrup, Earth Balance, and salt to taste and bring to a boil over medium-high heat. Reduce the heat to medium-low and simmer, stirring frequently, until the sauce has thickened slightly, about 10 minutes.

Remove from the heat and add the rum, stirring well; be careful, as the sauce will bubble up a bit. Let cool for a few minutes, then taste and add more salt if necessary. Cool to room temperature, then transfer to a squeeze bottle. The sauce can be rewarmed by putting the bottle in a pan of hot water off the heat.

Make the spiced pecan crust
Combine all the crust ingredients in a bowl and stir until well incorporated. Press the crust into a 9-inch springform pan and put in the freezer for 5 minutes. Bake in the center of the oven for 8 to 10 minutes, until the crust looks a little dry and the edges are light golden. Remove to a wire rack to cool completely.

Make the filling
Peel the roasted bananas and remove any obvious strings. In a food processor, puree the bananas until very smooth. Add the remaining ingredients and pulse until smooth, scraping the sides of the bowl periodically; do not overprocess, or the cream cheese will separate and curdle.

Pour the filling into the crust and bake on the center rack of the oven for 10 minutes. Reduce the oven temperature to 350°F and bake for another 35 to 45 minutes, until the top is the color of light brown sugar and the center of the cheesecake is set but still jiggles slightly; a toothpick inserted into the center should come out clean.

Let the cheesecake cool to room temperature on a rack for at least 1 hour, then cover with plastic wrap and chill in the refrigerator for at least 3 hours, preferably overnight.

To serve
Rewarm the sauce in a pan of hot water. Use an offset spatula or a thin knife to loosen the edges of the cheesecake, remove the sides of the pan, and cut the cake into slices. Serve with the warm sauce and toasted pecans.

*making nut flour
To make your own nut flour, first freeze raw nuts overnight. Place about 1 cup of the frozen nuts in a food processor at a time and pulse until finely ground. Freezing the nuts prevents them from turning to nut butter in the food processor as the blade heats up - but be warned, it will be loud!

---

other gardein™ recipes       top