Around this time of year when the weather drops a couple degrees, comfort food seems to come to the table. Mac & Cheeze, casseroles, cookies. All of the delicious foods that taste so good and put you into an eating induced coma of bliss come forth and make their way into our shopping carts at the grocery store.
Here in Georgia, southern cuisines also tend to take part in the tradition of food overload. Fried chicken and potatoes are some of the most common and while they aren’t exactly healthy or vegan, I kind of felt inspired to make my own little “Meat” & starches dish this season. With pine nuts on sale at Whole Foods this past weekend, I felt it my duty to show you all that food doesn’t have to take an animal’s life or send you to the doctor to have your arteries checked to taste delicious. Don’t worry. It will be just as awesome. Trust me on this one.
Sorry about the bad photography. My camera was messing up on me.
Pine nut-Crusted “Chicken”
2 Gardein “Chick N’” Filets
¼ c. White Whole Wheat Flour (I used King Arthur’s)
1/3 c. pine nuts
¼ c. milk alternative (I used So Delicious Coconut Milk)
2 fresh basil leaves(chopped)
2 tbsp. olive oil
1 tsp. oregano (optional)
-Throw the pine nuts, flour, basil, and oregano in your food processor and pulse until the nuts are chopped up. Be careful not to over do it.
-Heat the oil on a small skillet.
-Dip your filets in the soy milk and then into the pine nut mixture. Double batter it if you want an extra crispy crust.
-Put your crusted filets onto the skillet and cook for about 3 minutes or until golden brown. Then flip it and cook the other side.
-Plate & enjoy!
1 medium russet potato(diced)
1 celery root(peeled and diced)
Pinch of salt
¼ c. milk alternative (I used So Delicious Coconut milk)
1 tbsp. Earth Balance
-Fill a large pot ¾ of the way with water. Add in the salt.
-Put in the diced vegetables and bring the water to a boil on high heat. Cover it and let it boil for about 20 minutes.
-Drain the water and turn off the heat. Mash the vegetables with either a potato masher or a fork. Then add in the milk and earth balance.
-Season with a bit of pepper if you want and enjoy!
I like a bit of celery root in my potatoes. It doesn’t really affect the taste, but it is so much healthier with less calories and more fiber in it. Plus its kind of cool to eat something a little less common!
And making a sandwich from it all is an awesome leftover idea!
Serve this with some mixed greens to your next southern-loving friend and I bet you they won’t be able to tell the difference! Don’t tell em’ its vegan until they already take a bite. They will be so surprised when you say “Oh. By the way. That’s a soy patty and celery”. But I just love cooking like this. It shows that you don’t have to sacrifice taste to serve something healthy and animal free!
What is your favorite thing to serve to meat-loving guests?
Finger-Lickin’ Health Freax Unite!
-Andrew “VegMuffinMan” Morrison-