A collection of my favorite vegetarian (ovo-lacto) recipes of my own or that I have learned from others, as well as my thoughts on the few vegetarian options that can be found in Dallas, TX.
- 4 Quorn naked cutlets (recipe follows)
- 1 stalk celery, cut into 1/4-inch dice
- 4 scallions, trimmed and thinly sliced or 1/4 cup sweet onion cut into 1/4-inch dice
- 1 1/2 teaspoons finely chopped fresh tarragon or fresh dill
- 2 tablespoons finely chopped parsley
- 1 cup prepared or homemade mayonnaise
- 2 teaspoons strained freshly squeezed lemon juice
- 1 teaspoon Dijon mustard
- 1 teaspoon kosher salt
- Freshly ground black pepper
In a mixing bowl, toss together the chicken, celery, scallions and herbs. Set aside.
In a small bowl, whisk together the mayonnaise, lemon juice, mustard, salt and pepper to taste. Add to the chicken and mix gently until combined. Refrigerate until ready to serve.
Chicken:
- 1 tablespoon of olive oil
- 1/2 teaspoon of onion flakes
- 1/2 teaspoon of herbs de provence
- 1/4 cup of white wine
- 4 Quorn naked cutlets
Heat olive oil, wine, and herbs in a pan over medium heat. Add Quorn naked cutlets (probably two at a time depending on size of pan). Cook thoroughly (about 5 minutes each side). Should be lightly browned on each side. Finely chop into small pieces when cooked.
Tags:
food
vegetarian
recipes
cooking
