CREAMY HERB "CHICKEN" IN PUFF PASTRY
1 sheet of puff pastry
4oz of vegan cream cheese
1-10oz pkg Gardein Chick’n Scallopini
1 TBS of oil
1 tsp of salt
1 tsp of garlic
½ tsp of onion power
¼ tsp of pepper
1 TBS of Italian Seasonings
Defrost pastry at room temperature. In a skillet, brown chicken in oil. Leave chicken to cool while preparing the rest. Preheat oven to 400 degrees.
In a bowl, mix cream cheese and all seasonings with a fork. Unfold pastry, cut in half vertically and then cut in half horizontally to make 4 squares. Spread a fourth of the cream cheese mixture on one of the puff pastry squares, being careful to not spread mixture all the way to edges. Place one Chick’n Scallopini on middle of pastry and cream cheese mixture. Pull all 4 corners toward the middle and pinch together. Pinch remaining edges together.
Place seam-side down on a cookie sheet. Put remaining 3 pieces together and place on cookie sheet. Sprinkle top with salt and pepper. Bake at 400 degrees for about 15-20 minutes or until golden brown.
Makes: 4 servings
Preparation time: 30 minutes
Cooking time: 15-20 minutes
CURRIED "CHICKEN" SALAD
1/3 Cup Vegan Mayonaise
2 Teaspoons Lemon Juice
1 Tablespoon Nutritional Yeast
1/2 Teaspoon Agave Nectar
1/4 Teaspoon Sea Salt
1/2 Teaspoon Curry Powder
1/8 Teaspoon Black Pepper
1/4 Cup Golden Raisins
1/4 Cup Sweet (Vadalia) Onions, Diced
1/4 Cup Celery, Diced
In a small bowl, combine mayonaise, lemon juice, yeast, agave nectar, salt, curry powder and pepper.
In a large bow, combine the "chicken", raisins, onion and celery. Add the mayonaise mixture to the "chicken" mixture.
Serve on lettuce leaves with your favorite crackers.Delicious also as a sandwich.