| Veggie Chicken with Portabella Mushrooms 1 “Un-Chicken” breast or similar chicken substitute soy mozzarella cheese 2 TBS white truffle oil 1 medium portabella mushroom cap 1 /4 cup red wine 1 TBS Braggs liquid aminos 3 cloves garlic-minced 1 package baby spinach, well rinsed and roughly chopped The secret to this dish is using very flavorful white truffle oil. It’s very strong, so you only need a small amount. For the chicken substitute, my favorite for this recipe is the Un-Chicken, but any type of non-breaded veggie chicken will work. Brush chicken with a small amount of truffle oil and heat according to package directions. While that is cooking, we will put together our marinade. This uses about 2/3 of our already cooked garlic and the red wine and braggs. Then use a very small amount of the marinade on the mushrooms, and place in a grill pan, cook until the mushrooms soften up, which usually takes about 5 minutes or so. While the mushrooms are cooking, cook the spinach. Just use the remaining truffle oil and garlic and place the spinach in your pan and heat over a low heat until the spinach wilts. This should only take about a minute and will be the bed for our dish. When the mushrooms and chicken are done, place the mushrooms on top of the chicken and then place the soy cheese on top of that. Brush the soy cheese with just a touch of the truffle oil. This gives it a nice smokey flavor. If the soy cheese doesn’t melt from the heat of the mushrooms, place it back in the oven for just a minute until the cheese melts. Place the veggie chicken with the cheese and portabellas on top of the greens and the dish is complete. |
