MorningStar Farms Sweet & Sour Chick'n Review
Sweet Potato Lentil Stew and Drop Biscuits

"The Conscious Cook" Recipe That Was Almost Made

Not too long ago I wrote a review of the book "The Conscious Cook" by Chef TalButter
Ronnen. When I first went through the book, one of the recipes that looked really good in the picture was for the Gardein "Chicken" Picatta. I made a mental note that I wanted to try that recipe.

I was making my list of what all I was going to cook this week and the grocery list to accompany it, so I went to that recipe in the book, planning on that being one that makes the cut.

As I perused the recipe I was shocked. It calls for 8 tablespoons of Earth Balance and 5 tablespoons of extra-virgin olive oil. Seriously? I had to do the calculation on that, because I've never seen a recipe call for so much fat, even if it is vegan sources of fat. By my calculations it comes out to 158 grams of fat! Wow!

I couldn't bring myself to prepare this dish. I have never knowingly added 158 grams of fat to one dish. I'm sure it tastes good, but that's not the point. I like many of the Gardein products and if you coat anything in vegan butter and/or fat it's probably going to taste pretty darn good. But I just can't bring myself to do it. (I do plan, however, to make the tomato bisque recipe this week.)

So if you have tried this recipe, let me know your thoughts on it. The title of the book is about being a "conscious cook." It did make me one when it comes to this recipe, although I'm not so sure it is what the author had in mind.


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