January 23, 2011

Vegan Mandarin Chicken with Rainbow Chard and Mashed Yams

I went to Whole Foods, and discovered that Gardein came out with Mandarin Chicken. I decided to purchase it and give it a try. (I still think Seitan has better tasting Vegan cutlets). But after I tried these, it blew me away! It was amazingly delicious! The flavors of the Mandarin sauce blended so well with the cutlets, it had a tender and savory taste. I also went to the Fresh52 Farmers Market today, and picked up some yams and other produce. I thought of different ways to make the yams. Mashed? Candied? Definitely mashed was the way to go... Along with some rainbow chard I had left. The turnout was heavenly :) The flavors blended perfectly!

Ingredients for Yams:
1 Yam
3 tbsp Vegan Butter
2 tbsp Brown Sugar
1/4 cup Almond Milk
(this serving is good for about 4 people)

Wash yams, do not peel. Heat enough water to cover yams to boiling. Cover and cook yams for about 30-35 mins. until tender. Drain water, slip off skins. Mash yams with almond milk and 3 tablespoons of vegan butter. Stir in brown sugar, then enjoy!

Ingredients for Rainbow Chard:
2 lbs. Rainbow Chard (or any chard)
1 garlic clove
3 tbsp of spanish olive oil
Sea salt & Ground pepper
1/2 tsp of lemon zest

In a pot, heat oil. Stir in garlic and cook over moderately high heat, for about a minute. Add the chard leaves in large handfuls, allowing to wilt. Season chard with salt and pepper until softened and most of the liquid is evaporated. Transfer chard to a bowl and enjoy!

Directions for Mandarin Crispy Chicken:
See package

You can arrange how you want to, after all is done cooking. :)