Plated – Delicious Deliveries

Spicy Braised Okra with Polenta

Find your favorite flavors here: https://www.plated.com
J
ust wanted to write up a positive review for this great meals at home company – they have really ignited my desire to create new, interesting meals.  I am not a master chef by any stretch of the imagination, not even a hobby cook, but Plated has inspired me greatly.  Using their service is easy – go to their link and find the menu – there you will find options for the current week.  Do notice you can also check out upcoming weeks by changing the delivery date.  You must order four meals at a time.  You can pay $15 per plate or choose membership and pay $12 per plate.  Pretty inexpensive considering the ingredients will be shipped to you at no extra and each dinner goes a bit beyond one meal, they are very hearty.  These are real time savers, you don’t have to shop, all ingredients are in the right portions, a detailed recipe card is included.

This was very satisfying #platedpics charred eggplant with tahini & quinoa tabbouleh

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Charred Eggplant with Tahini and Quinoa Tabbouleh

#platedpics Fried green tomatoes with sweet tea dressing – omg so tasty will be wanting this again. Easy to cook too.

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My Favorite so far:  Fried Green Tomatoes with Sweet Tea Vinaigrette

Plated polenta cakes with fava bean & pea salad #platedpics

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Polenta Cakes with Fava Bean and Pea Salad

Plated – fattoush salad #platedpics

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Fattoush Salad with Seared Haloumi

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Vegan Fried Chick’n = Success!

Vegan Fried Chick’n – New Year’s Eve Meal
We decided to try this recipe from the awesome vegan cookbook  from Roberto Martin, the personal chef to Ellen DeGeneres and Portia de Rossi – “Vegan Cooking for Carnivores”  https://www.facebook.com/VeganCookingForCarnivores
I prepared the dry ingredients as instructed, was missing garlic powder and skipped the tabasco sauce.  I then created the cashew cream which was super easy to do with our new Nutribullet.  My husband prepared the rice paper and I defrosted the “chick’n”, from there he wrapped each in rice paper and I coated each in the dry ingredients and cashew cream.   We used grapeseed oil to cook – our first batch ended up a bit burnt, I felt we had failed, but they still tasted amazing!  Second batch looked better and also tasted wonderful.
http://meatlessinthecity.com/2012/06/03/finger-lickin-fried-chickn/  You will find a good summary of the process and final product at the linked blog.   And also with this video with chef himself: