Spicy Braised Okra with Polenta
Find your favorite flavors here: https://www.plated.com
Just 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.
Charred Eggplant with Tahini and Quinoa Tabbouleh
My Favorite so far: Fried Green Tomatoes with Sweet Tea Vinaigrette
Polenta Cakes with Fava Bean and Pea Salad
Fattoush Salad with Seared Haloumi
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: