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Sun-Dried Tomato Encrusted Gardein Recipe


Sun-Dried Tomato Encrusted Gardein


Gardein Chick’n Scallopini 1 pkg


for the chick’n


fresh bread crumbs

1 cup

oil-packed sun dried tomatoes, drained (save oil)

1/2 cup

oil reserved from tomatoes

1 tbsp

garlic cloves, large minced


flour, all purpose

2 cups

soy milk

2 cup


for the spinach basil, cashew puree….


spinach leaves , fresh

1 lb

basil leaves, fresh

6 tbsp

cashew cream or soy milk

6 tbsp

nutritional yeast

3 tbsp


1/4 tsp


1/4 tsp


for the potatoes…..


baby potatoes

1 lb

olive oil

1/4 cup


1/2 tsp


1/2 tsp



For the potatoes….cover potatoes with cold water in a medium sized thick bottomed pot. Bring potatoes to a boil and cook until just fork tender. Drain and cool immediately.

Preheat oven to 400º F, once potatoes are cooled, cut in half and toss in olive oil, salt and pepper. place potatoes cut side down on non stick baking pan. Bake potatoes for 15-20 minutes until golden brown and crispy, remove from oven, then sprinkle with parsley.

For the spinach basil cashew puree…bring water to a boil in a large pot. Add spinach and cook until just tender approximately 30-45 seconds . Drain and place spinach into ice water immediately. When spinach is cold drain and squeeze out excess water. transfer spinach, basil, cashew cream and nutritional yeast to food processor. Blend until smooth and refrigerate.

For the chick’n….in a food processor, process the bread crumbs, sundried tomatoes, reserved oil and garlic cloves until well incorporated. Dredge each thawed Gardein cutlet in flour, then dip into the soy milk and then into the sundried tomato breadcrumbs. Sauté each side until lightly caramelized and crisp.

Assemble the dish….


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