Batali Meets Gardein

BATALI MEETS GARDEIN

Mario Batali’s Bronze Extruded Tortiglioni tossed with a Pasta Rub of Pumpkin Seed Snow, smoked paprika and garlic. Tossed with a saute of Gardein Chick’n with peppers and red onion in a smokey tomato marinara and peas with a splash of orange! And it’s all cooked up in Guy Fieri’s non-stick cast iron fry pan! Oh, and a fresh basil garnish!

Makes 15 cups pasta w/sauce


16 oz. box Bronze Extruded Pasta Tortiglioni style (large ribbed tubes) – I used Mario Batali brand – cooked in lots of sufficiently salted boiling water till tender, then drained and left in colander to continue the drain, shaking them every few minutes to reposition the tubes in the colander – we want as little moisture as possible on the tubes

Smokey Marinara With Onions Peppers And Peas:

2 T. extra virgin olive oil

10.5 oz. pkg. froz. Gardein Chick’n Strips (discard the flavor packet or use for something else) – thaw a little bit at room temperature, or place in microwave out of the bag for 1 minute or less so you can cut each strip in half crosswise, making twice as many bites

1/2 t. pink Himalayan salt

1/2 t. garlic powder

1 c. peeled diced red onion

2 c. drained Dunbars Sweet Bell Peppers Mixed Strips (sold in extra large cans)

1/2 t. pink Himalayan salt

28 oz. can petite diced tomatoes including liquid – I used Dei Fratelli brand

28 oz. can tomato sauce – I used Dei Fratelli brand – just be sure to use a good quality sauce

2 t. garlic powder

2 t. smoked paprika

1 t. dried basil

1 t. dried oregano or to taste

2 t. dried rubbed sage – if using ground, then use about 1/2 t. or to taste

1/4 t. ground allspice

1/4 t. red cayenne pepper

freshly ground black pepper to taste

2 t. sugar

1 T. liquid smoke

zest and strained juice of 1 sm. orange

2 c. froz. peas cooked in water till plump, then drained well


In extra-large skillet over medium heat melt olive oil.

Add partially thawed and cut chick’n strips with 1/2 t. salt and 1/2 t. garlic powder. Fry strips, turning as they brown, about 3-4 minutes.

Add diced onion, stir to coat with oil, and cook a few minutes till edges soften.

Add peppers, salt, then stir slowly to prevent chick’n from breaking apart.

Add diced tomatoes, tomato sauce, garlic powder, smoked paprika, basil, oregano, sage, allspice, red cayenne pepper, fresh grind black pepper, sugar and liquid smoke. Stir slowly till all ingredients are evenly dispersed. Continue to cook on low heat till herbs and spices flavor the sauce. Remove from heat.

When ready to serve, reheat sauce, then add zest and strained juice of 1 orange plus cooked, drained peas. Toss.

AFC Pasta Rub: COPPER SPONGES – makes 1 cup

1 c. Pumpkin Seed Snow – using a coffee grinder, grind raw unsalted pumpkin seeds till a ‘snow’ texture is achieved

1 t. garlic powder

1 t. smoked paprika

1 t. sugar

1/4 t. fine grind black pepper

1 t. Celtic salt – used for it’s soft moist texture (if you have none, then use what salt you have to taste)


In extra-large mixing bowl combine Pumpkin Seed Snow, garlic, paprika, sugar, black pepper, salt. Toss with gloved hands till evenly dispersed.

Place drained pasta into AFC Pasta Rub. Toss with hands to evenly coat.

Add all of heated sauce to pasta. Toss to distribute, then either serve family style with a sliced fresh basil garnish, or on individual plates with the basil garnish.

This time with this pasta I divided it into five portions for Steve’s lunch throughout the week. One and a half pounds per serving.


Notes: Progressive Brand tomato products don’t work well with veggie Italian dishes. It’s high acidic content is designed to work best with animal meats, so steer clear if you’re animal-free. The high acid is a lot to handle.

I prefer tomato puree instead of tomato sauce, but Steve always buys the sauce, because he likes the one Dei Fratelli makes, so for this time we use sauce and not puree. Not every company makes a good sauce, so use puree if you’re unsure.

Once the pasta is coated with the AFC Pasta Rub, I could eat it plain as a snack – just like that -with no sauce or any other treatment. Put a shot glass of toothpicks near a basket of Copper Sponges and let guests spear their own. Be sure the pasta is dry after cooking though. If the rub gets wet it’s not the same. It would be like eating a wet pretzel (only better of course). Dry, keep the tubes dry.

Bronze Extruded Pasta: Bronze dies or molds create a rougher textured pasta compared to teflon dies/molds that create a smooth surface. The result is that they hold the sauce better. They also absorb the liquid from the sauce more, which means leftovers will be less saucy with more solids.

The texture I found to be spongy compared to smoother pastas and I like that feel.

So I guess we owe it all to the skillet?

By Guy Fieri. Of course just as Mario didn’t make the pasta, Guy didn’t make the cast iron fry pan, but they put their names on these two products and I can see why.

Something to remember when using the fry pan is that it heats up quicker – a lot quicker – than most other skillets or even quicker than a standard cast iron. I like the ribbed texture. Jeeze, we’ve got ribs on the tortiglioni and ribs on the surface of the cast iron. So bronze meets iron. And Gardein made the chicken happen without ever having to consider what came first: the chicken or the egg. The plant came first.

A configuration of elements mixed with water created a bond and from that bond a structure that supported the growth of a seed, quite by accidental design, so as to further the production once the seed was complete enough to grow another plant – or whatever it would have been called in the beginning (probably not a whole plant as we know it). Osmosis meets integration. Just different enough to create something new from many elements coming together and promising somehow a new face on an old mystery. Water.


gardeinchicknstrips






 

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Red Turkey Pasta Mold Masterpiece

MASTERPIECE PASTA 8

RED TURKEY PASTA MOLD MASTERPIECE

This is my celebratory Pasta Masterpiece gift to the world. Masterpiece need not be difficult. I made it easy – just for you, because you like easy. Merry Christmas and happy day to the world ~ from  Sharon Lee Mary Davies-Tight, The Animal-Free Chef

Serves 10

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BAKED VEG CHEESE AND VEAL CANNELLONI

baked-cannelloni-plated

BAKED VEG CHEESE AND VEAL CANNELLONI

We use the other white plant meat for this fine American-Italian casserole. Veg veal! I think I’ve had veal once or twice aside from a luncheon sandwich meat called veal loaf back in the long ago days. I recall it not having much flavor – not the loaf that tasted more like bologna, but the fresh pounded cutlets.

Mild in flavor, soft when ground, which is what we did here. We, meaning me. I figured I must have had some divine or other intervention help on this one, since I nailed it first time. On my birthday too! Had no idea I’d be cooking today. Must be that Alpha Lipoid Acid I’m taking that fixes fatigue. It works.

What a treat. OMGod does this have meat in it? And the sauce!! All so rich, all so wonderful!

Makes 14 stuffed cannelloni

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SHARON’S MANICOTTI

rolled-manicotti-sauced-not-baked

SHARON’S MANICOTTI

This has been a long time in the planning and waiting stages – mainly to get the filling right absent any animal products. It’s a success I waited three decades to achieve.

Makes 11 stuffed pasta and 5-1/4 cups sauce

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ROASTED GARLIC SPINACH PESTO

ROASTED GARLIC PESTO 3

ROASTED GARLIC SPINACH PESTO

This is the best of alfredo and pesto. Lots of flavor, and creamy texture throughout. Tastes good at room temperature. You’re going to love this one!

Pesto makes  4 cups; pasta dish serves 8-10

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PORTOBELLA SHITAKE PASTA

PORTOBELLA SHITAKE PASTA

I use mushrooms in a lot of different dishes. In this dish it’s all about the mushrooms. It needs nothing more than salt, pepper, garlic and wine. Over pasta? Yes. Big mushroom flavor is the result!

Serves 2-4

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SMOKY LAZY PIEROGI

SMOKY LAZY PIEROGI

Lazy, crazy good! Not your tradtional lazy pierogi – sauteed onion, pepper and mushroom plus spinach, in addition to the traditional sauerkraut, take this lazy dish over the top! Then tick it up one more time with McCormick’s Bac’n Pieces and I’m no longer in hog heaven – I’m in animal-free culinary heaven!

Makes approx. 13 cups

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ITALIAN MAC & CHEESE

ITALIAN VEG MAC & CHEESE

ITALIAN MAC & CHEESE

Tortiglioni pasta cooked with garlic and black pepper, then layered with a garlic, ginger, mushroom and sweet onion tomato sauce and a blend of three veg cheeses. Baked till steaming hot! Taste the pleasure!

Serves 12 and makes 9 cups sauce

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MIYOKO RATATOUILLE FOR SUB OR PASTA

MIYOKO'S SUN-DRIED TOMATO CHEESE

MIYOKO RATATOUILLE FOR SUB OR PASTA

Sauteed eggplant, green pepper, zucchini and sweet onion in extra virgin olive oil with tomatoes, herbs and spice. Combined with a red wine tomato sauce made with Miyoko’s Sundried Tomato Garlic Cultured Nut Cheese! Serve in a broiled sub roll drizzled with extra virgin oil, or over your favorite pasta!

Makes 11 cups 

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MUSHROOM SEITAN SAUTE

MUSHROOM SEITAN SAUTE

Crimini mushrooms, sweet onion and celery sauteed with Chicken Style WESTSOY Seitan in a red wine, garlic and smoky paprika sauce. Tossed with Japanese Buckwheat Noodles With Yam. Garnished with lots of fresh cilantro!

Makes 5 cups saute, serves 6 with noodles

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TOMATO SAFFRON SAUCE OVER PIEROGI

TOMATO GREEN CHILI SAFFRON SAUCE

TOMATO SAFFRON SAUCE OVER PIEROGI

with green chilies, coconut milk, cilantro, garlic and coriander. Ladled over cooked potato and onion pierogi! Topped with fresh cilantro garnish and a wedge of fresh lemon!

Makes approx. 6 cups sauce

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GREEK OLIVE AND MUSHROOM TOMATO SAUCE

GREEK OLIVE AND MUSHROOM TOMATO SAUCE

Kalamata olives, sauteed mushrooms, roasted peppers and capers in a white wine, garlic and fennel stewed tomato sauce. Served over linguine fini (thin linguini). Exciting!

Makes 9 cups sauce

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FRENCH RIVIERA PIEROGI

FRENCH RIVIERA PIEROGI

Named for the superior sauce and the superior pierogi! Big flavor, melt in your mouth elegance!

Serves 2-4  (12 pierogies with sauce)

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FRESH BASIL & HUMMUS FETTUCCINE

FRESH BASIL & HUMMUS FETTUCCINE

A creamy alfredo-type sauce made from fresh basil, classic hummus and garlic. Spooned over fettuccine pasta. Topped with chopped Kalamata olive and fresh tomato! Delicious!

Makes 2 cups sauce for 4 servings pasta

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ZUCCHINI LASAGNA

 ZUCCHINI LASAGNA

No need for noodles in this lasagna! Lots of zucchini though. Pan-fried planks substitute for the noodles, and as if that weren’t enough –  4 cups grated zucchini go into the sauce. Gentle Italian flavors permeate the custard-like texture of the Tofutti cheese in this once in a life-time experience of walk on air delight! A glass of your favorite red wine will be thankful for the company!

Makes 9 servings

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BABY MUSHROOM LINGUINI BOLOGNAISE

BABY MUSHROOM LINGUINI BOLOGNAISE

Baby Portobello mushrooms and baby shitake mushrooms in a tomato sauce seasoned with fennel, basil and garlic. Served over linguini pasta with a side of  broiled French baguette with extra virgin olive oil and garlic!

Serves 6 with enough sauce leftover for another small meal

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RED AND WHITE LASAGNA

RED AND WHITE LASAGNA

Lasagna noodles layered with a Tofutti ricotta and cream cheese filling, sweet roasted peppers, and a garlic, tarragon and fennel tomato pepper sauce. The best of white and red in one casserole! Has a sharp cheese flavor the whole world will love!

Serves 8-12 Continue reading “RED AND WHITE LASAGNA”

VEGGIE MAC AND CHEESE FLORENTINE

VEGGIE MAC AND CHEESE FLORENTINE

Tofutti ricotta, cream cheese, sour cream and mozzarella singles combined with herbs and spices, fresh spinach and veggie elbow macaroni. Topped with fresh breadcrumbs flavored with olive oil and garlic, garnished with roasted pepper and baked till piping hot and crisped!

Serves 8 Continue reading “VEGGIE MAC AND CHEESE FLORENTINE”

POTATO PIEROGI BENEDICT

 POTATO PIEROGI BENEDICT

The potato pierogi acts like the egg in this special version of ‘eggs’ Benedict. English muffin layered with roasted pepper, creamy fresh steamed spinach, potato pierogi and lemon tarragon Egg-Free Hollandaise sauce! 

Serves 4 Continue reading “POTATO PIEROGI BENEDICT”

GRAIN SAUSAGE AND PEPPERS WITH BOW TIE PASTA

GRAIN SAUSAGE AND PEPPERS WITH BOW TIE PASTA

Sauteed peppers and onion with pan-fried Field Roast Italian Grain Sausage. Simmered in a stewed tomato, garlic and basil sauce. Tossed with bow tie pasta!

Serves 8-10

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HOMEMADE SAUERKRAUT PIEROGIS

HOME MADE SAUERKRAUT PIEROGIS

Sauteed sauerkraut, sweet onion and garlic stuffed into pockets of hand-rolled dough. Boiled till tender, then pan-fried till golden and puffed. Delicate! One of my favorite all-time foods!

Makes 24

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ROASTED PEPPER SAUCE OVER ANGEL HAIR PASTA

ROASTED PEPPER SAUCE OVER ANGEL HAIR PASTA

Sweet red roasted peppers blended till smooth. Combined with non-dairy creamer and a little nutritional yeast for a subtle cheese flavor. Ladled over angel hair pasta and topped with chopped Kalamata olive! Surprise!

Makes 2-3/4 cups sauce

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MEXICAN ITALIAN HAT DANCE

MEXICAN-ITALIAN HAT DANCE

Caramelized onion, green pepper and mushroom combined sweet red roasted peppers and a salsa-marinara seasoned with garlic, basil and coriander! Tossed with orecchiette (hat) pasta and fresh cilantro. Get ready to party!

6 servings for main dish, 12 servings on a buffet

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GREEK OLIVE PESTO PENNE

GREEK OLIVE PESTO PENNE

A Kalamata olive and walnut pesto with fresh basil, garlic, coriander, allspice and apple cider. Tossed with whole grain penne pasta, sauteed mushrooms and kale. Topped with marinated tomatoes. Rich in flavors and texture! I can’t stop eating it! Even tastes good at room temperature or cold the next day!

Serves 6-8

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SWEET BASIL MUSTARD MACARONI

SWEET BASIL MUSTARD MACARONI WITH TOMATO, VEGGIE, BEAN SAUCE

Seasoned with garlic, fennel and basil! Fat-free!

Serves 4 large or 6 small servings

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PASTA LEMONNAISE

PASTA LEMONNAISE

Topped with tomato ginger beans made with caramelized onion and fresh garlic!

Makes 6 servings

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GREEN GRAPE TOMATO AND WHOLE WHEAT ROTINI PASTA

GREEN GRAPE TOMATO AND WHOLE WHEAT ROTINI PASTA

Green grape tomatoes and whole wheat rotini pasta tossed with a sweet garlic and pineapple-lemon peanut-smoked almond sauce with fresh cilantro. Topped with capers, lemon, powdered sugar and fried Panko crumbs!

Makes 11 cups

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SHARON’S BAKED ZITI

BAKED ZITI A5

SHARON’S BAKED ZITI

Layers of mushroom and roasted pepper garlic and fennel tomato sauce, cooked ziti pasta and Tofutti soy ricotta and cream cheese combined with cashew crumbles and flavored with herbs and white truffle oil, all topped with Italian Panko crumbs flavored, again, with white truffle oil. Baked till steamy hot! Superb, rich, light!

Makes 20 servings (1, 8 x 8 inch and 1, 9 x 13 inch casseroles)

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CREAMY BASIL PESTO

CREAMY BASIL PESTO

Made from fresh garlic, onion, basil and tofu with extra virgin olive oil and fresh lemon. Combined with a cooked Kalamata olive, mushroom and roasted pepper antipasto with grape tomatoes. Flavored with whiskey. Tossed with bite-sized rigatoni pasta and topped with smoked almond crumbles and additional grape tomatoes. Extra special!

Makes 6-8 servings

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SHARON’S MEATLESS MEATBALLS AND LINGUINI

SHARON’S MEATLESS MEATBALLS AND LINGUINI

This is one sturdy meatball, for all your meatball needs. Served with a smooth herb and spice, white wine tomato sauce over steaming hot linguini!

Makes 38, 1 inch meatballs. Sauce and linguini serves 6 people

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AUTUMN SKILLET

AUTUMN SKILLET

Sauteed sweet onion, cabbage and mushroom simmered in an apple, tomato, ginger sauce. Served over pasta ribbons. Different, surprising, delicious!

Makes 10 cups

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MEXICAN SLOPPY JOE ROTINI

MEXICAN SLOPPY JOE ROTINI

Whole wheat rotini pasta and cauliflower florets tossed with cashew crumbles and a Mexican Sloppy Joe sauce with kidney beans, fennel and rosemary!

Makes 12-1/2 cups

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STEVE’S PERFECT MARINARA SAUCE

STEVE’S PERFECT MARINARA SAUCE

It’s simple, easy and comes out perfect every time!

Serves 4

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COUSCOUS ANTIPASTO SALAD

COUSCOUS ANTIPASTO SALAD
Steamed couscous and parsley tossed with marinated mushrooms, artichokes, red peppers, tomatoes and onion in a Balsamic garlic vinaigrette!
Makes 6-1/2 cups

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FRIED PEPPER AND EGGPLANT ANTIPASTO SALAD

FRIED PEPPER AND EGGPLANT ANTIPASTO PASTA SALAD

The easiest pasta salad in the world! 

Serve 8

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STEWED CABBAGE LINGUINI

STEWED CABBAGE LINGUINI

Sautéed cabbage, sweet onion and celery with fresh garlic, fennel and caraway. Combined with tomatoes, and stewed till tender. Tossed with linguini. Subtle and delectable!

Serves 6 Continue reading “STEWED CABBAGE LINGUINI”

SWEET RED PEPPER TOMATO SAUCE OVER THIN SPAGHETTI

SWEET RED PEPPER TOMATO SAUCE

Sautéed sweet red peppers in extra virgin olive oil simmered in a  fresh garlic and ground fennel tomato sauce with soy creamer. Served over thin spaghetti. Naturally sweet and fragrant!

Serves 6 Continue reading “SWEET RED PEPPER TOMATO SAUCE OVER THIN SPAGHETTI”

SOUTHEAST STREET SHELLS

SOUTHEAST STREET SHELLS

This is how to make a spaghetti sauce that tastes and feels like there’s meat in it without the addition of soy meats. Takes a little longer, but it’s easy. Served over pasta shells. Nutritious and delicious at once!

Serves 8 Continue reading “SOUTHEAST STREET SHELLS”

SAUERKRAUT AND NOODLE PAPRIKASH

SAUERKRAUT AND NOODLE PAPRIKASH

Sautéed sweet onion, sauerkraut and fresh garlic mixed with creamer and sweet paprika with a touch of sugar. Tossed with flat noodles. Simple and delicious!

Serves 6 Continue reading “SAUERKRAUT AND NOODLE PAPRIKASH”