10.23.2010

cordon bleu

I have been on a roll lately!
First the Twice-Baked Crispy Gluten, then the Braciole, and now
"Chicken" Cordon Bleu. Cordon Bleu has a thin slice of Prosciutto and Swiss or Gruyere Cheese rolled in a pounded chicken breast, then breaded and pan-fried.

This is very easy to veganize and the result is extravagantly exquisite.

Using the Tender Seitan Recipe (recipe is coming), roll out the gluten and place a slice of Tofurkey and a slice of vegan cheese (I used Daiya and Follow Your Heart) in the middle. To make this soy free, use a recipe from the Uncheese Cookbook by Jo Stepaniak, maybe the Buffalo Mostarella or the Muenster Cheez (use 1 T less fresh lemon juice than the recipe calls for) and skip the Tofurkey unless you have a soy-free cold cut.

Roll the gluten up and sear the packages. If you do not sear it on all sides, the gluten will unravel. Not good. If you want to see a How-To, check out the Braciole How-To Breakdown for the rolling and searing instructions, scroll down to The Seitan part.

After searing each gluten roll, cook them in the simmering liquid from the Tender Seitan Recipe and bake them for two hours, just like the recipe says to do for the whole roast, just use the seared rolls and cut the cooking time to 2 hours.

When they are cooked, cool them and bread them in (1) flour then in (2) cashew cream (soy free!), then in (3) fresh bread crumbs and pan fry them until golden brown. The cashew cream is just as effective as using soy yogurt
or eggs (BAD- never use eggs!!)
to stick the crumbs to the rolls.

Cost Breakdown
gluten: $3
Tofurkey: $3
Cheeses: $5
fresh bread: $1
coconut oil: $1
cashews: $2
bok choy: $3
polenta: $2
Total to feed a family of 7:
$20.00





5 comments:

  1. This looks so good! Thanks for the tips on how to make it soy free. :)

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  2. I loved cordon bleu and played around with it earlier in the year. I like the idea of using gluten and polenta in it (I was messing around with tofu). Looks amazing.

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  3. Dish is so perfect. cant beleive it is vegan

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  4. Kim, I think of you whenever I use soy to see if there is an alternative. Hats down to you because you keep at this veg thing eventhough you have that soy allergy!

    Tender Branson, there is no tofu in this and the polenta was on the side - but, I like the way you think! A creamy polenta as a filling would be super!

    Thanks, coolblogger! Give a few vegan dishes a try and I promise if it comes from here, it aint no rabbit food :)

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  5. It looks so delicious!

    have a nice time!
    Paula

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