May 18, 2011

Creole Vegan Chicken


Quoron vegan chicken cutlets

Corn on the cob (purchased at the Fresh52 Farmers Market)

Asparagus & Petite carrots (purchased at the Fresh52 Farmers Market)


Chicken: Heat pan with spanish olive oil and cook quoron cutlet (season with creole seasoning from fresh & easy market)


Place corn in a microwaveable dish and cover. Cook for about 12 mins.

Season with: Vegan butter, himalayan pink salt, fresh ground pepper, lemon powder, and tomato powder.

Shake in Tupperware until coated evenly.

Quinoa/Brown Rice:

Boil 4 cups of water with olive oil and salt

Add the Brown rice & Quinoa

Cook til' rice is tender (add water if needed)

Once cooked, season with 1/2 tsp: salt, garlic powder, onion powder, dried parsley, dried garlic.

(This serving is good for 4 ppl)

We picked up some fresh local vegetables at the FRESH52 Farmers Market, on Sunday. I decided to roast them in the oven.


Cut and wash vegetables

Lay in a single layer and drizzle some spanish olive oil

Season to taste with, fresh ground pepper & sea salt
Pre-heat oven to 400 degrees and roast for 20 mins. until tender

Sprinkle with Vegan Parmesan (Galaxy Brand), and return for 1 min.

Serve with Lemon