Hollie's Dish of the Week: Cooking vegan with Kent State

How fun is this?  I'm learning a little something today. In addition to the recipes from Kent State below, you'll find one of my favorite veggie dishes...not Vegan, but delicious!  ;o)

CRUNCHY JICAMA SALAD WITH MARINATED CHICKEN GARDEIN

2 quarts mixed greens washed and patted dry

1/4 cup julienne carrots

1/4 cup julienne radishes

1/4 cup green onions cut in quarter inch slices

1 cup julienne Jicama

20 slices of canned beets drained rinsed and patted dry

4 each candy striped beets cooked, peeled, and sliced

12 ounces marinated chicken gardein

4 ounces sliced baby bellas

Arrange mixed greens on platter. Artfully place all ingredients on top of greens.

Place thinly bias sliced chicken Gardein on top of salad.

Drizzle 6 ounces white wine vinaigrette over entire platter.

Enjoy

Yield-4 servings

GARDEIN CHICKEN KENT STATE

1-4oz chicken Gardein

4 oz Napa cabbage

4 oz fresh grilled ramps

4 oz oven brown potatoes

Arrange on platter and garnish with sweet potato crisps.

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Hollie's Green Beans

4 quarts water

2 pounds fresh green beans

2 tablespoons olive oil

3 ounces bacon, cooked & crumbled

1 8 ounce pkg baby bella mushrooms, sliced

1/2 small red onion, thinly sliced

1 teaspoon salt (or more- to taste)

1 teaspoon dried crushed rosemary

parmesan cheese

In a large dutch oven, bring water to a boil over high heat.  Add green beans...boil for 5 minutes.  Drain. 

In a large skillet, heat olive oil.  Add mushrooms & onions.  Cook 6-8 minutes or until tender.  Stir in beans, bacon, salt & rosemary.  Cook another 3-4 minutes until heated through.

Serve immediately with a little parmesan cheese sprinkled on top.

SO GOOD!  This is a great side...you will LOVE them!

Hollie Strano

;o)