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This blog is intended to track my 100% whole food plant based experience and share what I have learned with others. You can participate in this blog by posting questions, advice, your experiences and successes, and anything else you think others may learn from this share in the Post Comments section after each of my Blog Posts. Please take advantage of the Subscribe For Updates or follow us link...your email address will not be shared. Also, feel free to click the Please Share It link and share it with the G+1 button in the top left corner to join our Google Circle and also add me to Facebook and Twitter. Ken Carlile
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Caramelized Onion Chik'n
I used to make this back in the day with chicken, but you can adapt it to include any protein or just serve it over rice or quinoa. The trick is getting the onions caramelized Since I don't use oil when cooking, I am able to achieve the caramelization using flash saute/steam.
1 Maui onion thinly sliced
1 Pint of Crimini Mushrooms, sliced
4 cloves of garlic, diced
5 cups raw baby spinach
Protein, cubed (either seitan chicken, firm tofu with the water drained, soy protein chicken pieces, or none)
3 tablespoons of light soy sauce
juice of 2 lemons
Cracked black pepper
First, thinly slice the onion (I used Maui onion for this one). Put the onions in a scalding hot non stick pan. Also, to the pan, add a pint (one of the smaller containers mushrooms come in) of sliced crimini mushrooms (brown or aka baby portabella mushrooms). With a non stick pan friendly utensil, keep the onions and mushrooms moving in the pan. The point is to get them to brown up completely (caramelization). As they begin to stick to the pan, add water at increments of about 1/4 cup at the time until they are a deep brown. At this point add add 4 cloves of diced or minced garlic. Usually didn't add spinach to this, but it's a nice addition and gets lots of greens in the dish. Add the spinach and more water. Cover the pan until the spinach wilts and then uncover it to allow the liquids to evaporate. Add the soy sauce, pepper and lemon juice. Serve over brown rice, black rice or quinoa.