'Chicken' Cacciatore on Spiralised Zucchini
FOR TWO:
Make your favourite tomato sauce — mine's pretty simple, some onion, shallot, and garlic sautéed in olive oil, adding a couple of ripe tomatoes after the aromatics are translucent, and seasoning with salt freshly ground black pepper, a splash of Maggi sauce, a sprinkle of crushed chilli flakes, a couple of tablespoons of tomato paste, and a good glug of V8 'Original' juice. I also added a tbsp of dried Greek oregano, but you can use whatever herbs you like — basil, 'Italian', thyme would all do.
Sizzle the Tofurkey 'chicken' in a large skillet in couple of tablespoons of a neutral (I used rice bran) oil until slightly seared on all sides, and set aside.
Keep stirring your sauce so it doesn't burn! Towards the end, add a couple of tablespoons of diced kalamata olives and blend them in.
When everything's ready, add the 'chicken' to the tomato sauce, stir well, and turn down the heat to 'warm' (60°C, 140°F). Taste for seasoning, adjust and stir, if necessary.
Spiralise a small to medium zucchini — I used a Paderno spiraliser, but I'm sure you have your favourite. Add a glug of olive oil to a 'fait tout' and sprinkle with some herbs of your choice (I used GFresh 'Italian') so that they flavour the oil, then sauter the zucchini until soft but still a bit crisp.
Heat a couple of plates in the microwave, add a portion of the zucchini, and top with the 'chicken' mixture.
I suppose a dusting of parmesan would be nice, but not absolutely necessary...
'Chicken' Cacciatore on Spiralised Zucchini
FOR TWO:
Make your favourite tomato sauce — mine's pretty simple, some onion, shallot, and garlic sautéed in olive oil, adding a couple of ripe tomatoes after the aromatics are translucent, and seasoning with salt freshly ground black pepper, a splash of Maggi sauce, a sprinkle of crushed chilli flakes, a couple of tablespoons of tomato paste, and a good glug of V8 'Original' juice. I also added a tbsp of dried Greek oregano, but you can use whatever herbs you like — basil, 'Italian', thyme would all do.
Sizzle the Tofurkey 'chicken' in a large skillet in couple of tablespoons of a neutral (I used rice bran) oil until slightly seared on all sides, and set aside.
Keep stirring your sauce so it doesn't burn! Towards the end, add a couple of tablespoons of diced kalamata olives and blend them in.
When everything's ready, add the 'chicken' to the tomato sauce, stir well, and turn down the heat to 'warm' (60°C, 140°F). Taste for seasoning, adjust and stir, if necessary.
Spiralise a small to medium zucchini — I used a Paderno spiraliser, but I'm sure you have your favourite. Add a glug of olive oil to a 'fait tout' and sprinkle with some herbs of your choice (I used GFresh 'Italian') so that they flavour the oil, then sauter the zucchini until soft but still a bit crisp.
Heat a couple of plates in the microwave, add a portion of the zucchini, and top with the 'chicken' mixture.
I suppose a dusting of parmesan would be nice, but not absolutely necessary...