Thursday, September 02, 2010

Labor Day Recipes: Herb and Citrus BBQ Chick’n with Vegan Caesar Salad

The kind folks over at Gardein sent me some recipes to share with you over Labor Day weekend. Here's the first two. You can find their faux meat products at Loblaws, IGAs and fine health food stores on the island of Montreal. Horray for mock meats!

Herb and Citrus BBQ gardein™ Chick’n with Caesar Salad


1 package gardein™ chick’n scallopini

For rub:
1 1/3 cup of coarse sea salt or Kosher salt
2/3 cup of dried parsley
1/4 cup of dried thyme
1/4 cup of dried rosemary
1/4 cup of coarsely ground black pepper
1/4 cup dried shredded lemon peel
2 tbsp. of garlic powder
2 tbsp. of finely crushed minced onion


Place all rub ingredients into a food processer. Mix until the zest and garlic are finely chopped and remaining ingredients are well-blended. Put the rub mixture into a bowl and place in the refrigerator until ready to use it.

Put the chick’n and in a plastic bag with 1 tsp of rub per scaloppini. Shake the bag until dispersed evenly. Cook on the BBQ for 3 to 4 minutes per side. Leave to rest for 1 minute Slice chick’n and serve atop Caesar salad (recipe follows).

Makes 4 servings

Prep time: 15 minutes

Caesar Salad from The Conscious Cook


¼ plain focaccia, cut into ½-inch cubes
3 cloves garlic
1 tablespoon capers, drained
1 cup vegan mayonnaise
1 tablespoon white miso paste
2 tablespoons nutritional yeast flakes
½ tablespoon light agave nectar
1 cup olive oil
Sea salt and freshly ground black pepper
2 small heads romaine lettuce, shredded


Preheat the oven to 350°F. Spread the focaccia cubes on a baking sheet and bake for 10 minutes, or until lightly toasted. In a food processor, mince the garlic and capers. Add the mayonnaise, miso paste, nutritional yeast, agave nectar, and ½ cup water and pulse to combine. With the motor running, slowly add the oil in a thin stream. Continue to blend until emulsified, about 1 minute. Season with salt and pepper to taste. Place the lettuce and croutons in a large bowl. Drizzle the dressing over the top and toss well to coat. Garnish with caperberries and serve immediately.

Makes 4 servings
Prep time: 15 minutes


Babette said...

That looks great. I love GardenIn.

Christine said...

tried it tonight, it was delish...

Mel said...