Zucchini/Chicken Parm

I was in the mood for vegan chicken parm and ended up making this dish. The recipe was adapted from the "fried chicken" in the Vegetarian Starter Kit (PETA staffers have compiled their favorite recipes in this kit). I made a few changes to the original recipe by using 1/2 cup oil (shallow pan-fry) instead of 3 and 1/2. I also added fresh parsley, thyme, and used unsweetened ricemilk instead of water. This turned out to be a great winter meal. Yum!

Thanksgiving Recap

Before

After

From bottom center (clockwise): Tofurky roast with mushroom gravy, sauteed swiss chard, homemade vegan stuffing, roasted corn, brussel sprouts with shiitake mushrooms, baked sweet potatoes and in the middle mashed potatoes with gravy.

Cook Fest!

Leftovers:)