Thursday, May 24, 2007

Chick'n Salad

Tonight's dinner:
- Broccoli rabe and spinach, wilted in a pan with sauteed garlic and red pepper flakes and tossed with lime juice, salt, pepper and vinegar
- Vine-ripened tomatoes stuffed with "Chicken" salad

Vegan Chicken Salad Ingredients:
1/2 cup scallions, chopped
1 cup celery, chopped
1 package Morningstar Farms soy chicken, chopped
1 cup carrot, choppeds
2 tsp dijon mustard
1/4 c veganaise
several sprinkles of celery seed
8 medium, hollowed out tomatoes

All ingredients were mixed up in a bowl using a fork and then stuffed into hollowed out tomatoes.

This made 4 servings (220 calories/serving including the tomatoes and the salad). Perfect for dinner tonight and lunches tomorrow.

2 comments:

Lisa said...

Dear Chefs,
Your food looks absolutely fantastic! (Especially the tofu scramble) Are there any area restaurants that serve vegan food like yours? (breakfast perhaps? So hard to get on the road for a vegan) I am passing through Baltimore at the end of June and would love a recommendation)

Insomniac Chef said...

The best options for vegan food in Baltimore are:
- One World Cafe (good brunches and great food all day)
- Zodiac (vegan desserts and vegan dinners)
- Liquid Earth (awesome food but bad hours, open 7am-7pm Tues-Sat)

We have a few other places around town but I am not crazy about them.