GET OFF YOUR CAN AND COOK – HOLIDAY MEAL

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HOLIDAY MEAL FROM CANS no food prep – open cans/cartons/jars/bags

Tofurky Plant Chick’n simmered in a SILK CREAMY CASHEW SAUCE with French Style Green Beans and marinated sun-dried tomato strips seasoned with garlic, tarragon and soft sweet onion. Served over PUMPKIN TATER MASH! Lovely!!

SERVES 4-6

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SILK CREAMY CASHEW SAUCE

2 T. margarine – I used Country Crock Plant Based

2 T. extra virgin olive oil

1/3 c. flour

1 t. salt

1/4 t. white pepper

4 c. SILK CREAMY CASHEW UNSWEETENED 25 calories per 8 oz.

Notes: For thick sauce use 2 cups milk; for medium-thick use 3 cups milk; for thin use 4 cups milk.

For this recipe this time I wanted thin and more of it.

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1- Make a roux: In extra-large saucepan, over medium-low heat, melt margarine with olive oil.

2- Add flour all at once and immediately whisk into oils till dissolved and smooth.

3- Add salt and pepper. Lower heat as needed to prevent scorching, whisking all the while – about 5 minutes, taking short breaks to do something else, but don’t leave the kitchen and check often. Since we’re making a white sauce, we don’t want it to darken too much.

4- Add the cashew cream one cup at a time, whisking till thickened after each cup. Don’t put it all in at once.

5- When done, lower heat and cook, uncovered, about 20 minutes, whisking often. Remove from heat, adjust salt and pepper and set aside.

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AFC CHICK’N FRICASSEE: Makes 5 cups

2 T. margarine – I used Country Crock Plant Based

1-1/2 c. froz. diced sweet onion (or if you prefer, fresh, 1/2 inch squares)

salt to taste

fresh grind black pepper to taste

8 oz. Tofurky Plant Based Chicken, thawed and cut into smaller pieces where desired

SILK CREAMY CASHEW SAUCE – all of it

1/2 c. sun-dried tomato julienne strips in olive oil – BELLA SUN LUCI brand

2 t. garlic powder

2 t. dried tarragon leaves

salt and pepper to taste

14.5 oz. can French-Style green beans, drained well and firmly pressed against strainer – I used SIMPLE TRUTH ORGANIC brand

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1- In large skillet, over medium-low heat, melt margarine.

2- Add thawed, cut Tofurky Seasoned Chick’n, stirring to coat. Pan-fry till lightly browned and tender. Add to sauce and stir.

3- Add marinated sun-dried tomatoes, garlic powder, tarragon, salt and pepper to taste and drained green beans.

4- Cook on low heat for about 20 minutes, stirring often.

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Notes: Although there’s no wine in this dish, it flavors like wine. Serve over anything you want. I spooned it over Pumpkin Tater Mash.

I found a loaf of fresh French baguette yesterday to use as a base for AFC CHICKEN FRICCASSEE. Really nice. Fresh bread is hard to come by these pandemic days.

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