bryannaclarkgrogan.com
Bryanna has devoted 40 years to studying cooking and nutrition, the last 22 years to vegan cooking. She has written many cookbooks, and her recipes have appeared on many well-known websites including those of Dr. Neal Barnard and Dr. Andrew Weil. Her website is www.bryannaclarkgrogan.com. Here’s Bryanna’s story.
“Of course, like most of us, I was not raised vegan, so some of my old favorites were “meaty”. My late mother, Eve Urbina, was a great cook, but not a baker, so not many homemade desserts came to mind (we mostly had yogurt and fruit for dessert). But one of my real favorite from my Mom’s repertoire was chicken sauteed in olive oil with white wine and rosemary, which resulted in a sticky, flavorful “goo” at the bottom of the pan, which she would mix with steamed long-grain rice to serve with the chicken.
MY MOM’S “CHIKN BREASTS” WITH ROSEMARY AND WHITE WINE, VEGANIZED
Servings: 4
This dish is extremely quick and easy to make, but one of my all-time favorites for flavor. I was trying to more-or-less replicate the chicken with white wine dish that my mother often made when I was a child growing up in a California winery. She would mix steamed long-grain rice in the pan in which the chicken and herbs had been cooked and scrape up the delicious, sticky residue to mix with the rice. You could do the same with this dish, if you like.
Ingredients:
4 PC Blue Menu Meatless “Chicken Breasts” (117g each) (in Canada); or use 8 pieces Gardein Turk’y Cutlets or Chick’nScalloppini, or Gardein Chick’n Filets in the US; or equivalents poultry sub available in your area
1/4 cup Seasoned Flour (see below)
1 Tbs extra-virgin olive oil
3 cups sliced mushrooms, white, cremini, or chantarelle
4 cloves garlic, minced
1 cup jelled “chicken-style” vegetarian broth (see below)
3/4 cup white wine, such as a Riesling (can be non-alcoholic) or a dry white wine with a little medium sherry mixed in
2 sprigs fresh rosemary, stripped off the stalk and chopped
freshly-ground black pepper to taste.
Directions:
Add the mushrooms and garlic to the pan and sprinkle with a little salt. Stir-fry them over high heat, adding a tiny bit of water if they seem to be sticking (the mushrooms will exude a little liquid), until they start to wilt. Add the browned pieces back to the pan, along with the wine, jelled broth and rosemary. Cook over high heat, stirring gently now and then, until it cooks down and forms a thick sauce. Quickly remove from heat and grind pepper over the dish. Serve immediately over steamed rice or mashed potatoes (or mix the rice with any sauce left in the pan and serve the dish over that.)
JELLED BROTH: Adding agar to vegan broth gives it even more body, enabling it to coat foods the way melted fat does. Mix 1 3/4 cups hot water in a small saucepan with 1 tablespoon Better Than Bouillon No-Chicken Vegan broth paste. Add 3/4 tsp. agar powder with 1/4 cup cold water and stir into the pot. Bring to a boil, then turn down and simmer for 3 or 4 minutes. Keep any leftovers refrigerated in a tightly-covered container. The jelled broth will melt when heated.”
How about some festive vegan desserts to go with this dish? You might like Berry Jelly Trifle or Key Lime Cheesecake or Super Easy Chocolate Mousse. There are 52 other luscious recipes to choose from in Are You Sure That’s Vegan? (Desserts). Vegans and non-vegans all love them, and all your family members and all your guests will love them. They are exact clones of non-vegan classics. Click the link to Are You Sure That’s Vegan? (Desserts) to see the beautiful photos and get some free recipes.
Happy Easter!
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