This month’s Food Network Friday may be my favorite of all time. Many thanks to Megan for her delicious pick. Originally from Robert Irvine, we tackled this stuffed chicken recipe. She’s up first.
Megan, from the Vegan Cookbook Aficionado, artfully stuffed tofu. If you’ve ever stuffed tofu before, you know it can be a challenge. Apparently, this was Megan’s first time making this even more impressive than it was just in the photo. I can just imagine the smokey daiya! What a great idea. Even the potatoes look perfect. Check out her blog for the recipe.
Kelly has cooked with us before, but this is her first time doing Food Network Friday with her very own blog! Way to go, Kelly! She cleverly made this into pizza, and didn’t even consider dropping the potatoes. Picture this: roasted tomato sauce, tofu bits, balsamic reduction, potatoes…. now that you’ve got an image, go look at Kelly’s creation before cutting.
Vegan Aide joined in on the fun. Sticking fairly close to the original, this roll is beautiful. Vegan Aide wisely used panko for texture on the outside of the seitan and is the only one of us to use rapini! Not only did she use it, but her 10 year old determined that you couldn’t even taste it. (The imaginations of kids…). For more details, check out her blog, Weekly Vegan Menu.
For my version, I went with a chickeny seitan and stacked it rather than stuffing it. Not being a fan of broccoli rabe (apparently I’m not the only one), I went with broccolini and the tomatoes, of course. For the smoked mozzarella, I experimented with crumbled tofu. Yum! I cut way back on the oil/butter in the sauce and served it with chive pasta. In retrospect, potatoes would have been better, but with that sauce, I kept thinking pasta. By the way, Opici marsala is vegan. We loved this dish!
Thank you so much to Kelly, Megan and Vegan Aide for cooking along. Veganizing these recipes is always fun. It’s all about thinking outside the box and showing how wonderful vegan food can be. As Robert Irvine, and Kelly, would say, “Mission accomplished.”
Also, we’re taking a break from Vine and Dine and Food Network Friday through October due to VeganMoFo. But we’ll be back in November! For VeganMoFo, I’m working on a joint blog with my friend, Liz. Details coming soon!
Have a wonderful weekend!