It is April Fool's Day! Somehow, I escaped any sort of goofy office pranks or pranks played by my kids today. But, in the spirit of April Fool's Day I wanted to see what "meat" dish I could concoct in the kitchen.
I have been traveling for the better part of the last couple of weeks. This has left me very tired. However, I wanted to do something for April Fool's Day and also for an "I am really tired quick Friday night dinner". So, I decided to see if I could fool Mr. Meat and Potatoes with a vegan version of Chicken Marsala, a dish he loves.
The results are in! While he was not completely fooled (as I ate the meal I cooked for us too) he did say he liked it. The empty plate at the end of dinner leads me to declare this meal a success. Oh, and it is a great "I am really tired quick Friday night dinner", too.
April Fool's Chick'n Marsala over Linguine
2 Gardein Chick'n Scallopini thawed
3 tbsp Earth Balance Vegan Buttery Spread
3 tbsp olive oil
1/4 cup flour
1/2 tsp oregano
salt and pepper to taste
3/4 cup Marsala wine
1 cup cremini mushrooms, sliced
1/4 cup non dairy milk (I used So Delicious Unsweetened Coconut)
1 cup linguine, cooked according to package directions
Parsley for garnish
In a saute pan heat the olive oil and the Earth Balance Vegan Buttery Spread over medium heat. While that is heating combine the flour, salt, pepper and oregano with the flour. Dip the Gardein Scallopini in the non dairy milk and then dredge in the flour. Place the Gardein in the oil and "butter"mixture. When browned on the first side flip and then add the mushrooms and Marsala wine. Cover and simmer for ten minutes until the sauce thickens and the Gardein is cooked through.
To serve place pasta on a plate, top with the Gardein and the sauce. Garnish with fresh parsley.