Ingredients

  • 1 package Gardein brand Teriyaki Chick’n Strips (do not use the seasoning packet for this recipe). Remove strips from bag and sprinkle with salt & pepper
  • 1.5 T. Earth Balance vegan butter
  • Mirepoix Mix

o ¾ c. onion diced, ¼ inch

o ½ c. celery diced, ¼ inch

o ½ c. carrot diced, ¼ inch

  • 4 oz. cremini mushrooms, cleaned and quartered
  • 1 T. flour
  • 1/3 c. dry white wine (optional), preferred brand Pacific Grove (vegan)
  • 2 c. vegetable broth, preferred brand Pacific
  • ½ T. salt
  • Several grinds fresh cracked black pepper
  • Bouquet Garni

o Put 1 sprig fresh parsley, fresh thyme and bay leave in cheesecloth and tie in know

  • ¼ c. cashew cream (make this by combining 1/8 c. raw cashews that have been soaked for at least two hours and rinsed, plus ¼ c. fresh water) – mix in blender until fully combined and creamy
  • 1.5 T. fresh minced tarragon leaves
  • 1.5 T. fresh lemon juice
  • Garnish with Pete’s Living Greens Upland Cress

Directions

  1. Make the cashew crème in advance by soaking 1/8 c. cashews for at least two hours. Rinse the cashews and add 1/8 c. fresh water. Mix in high-speed blender until it forms a smooth “cream”.
  2. Heat vegan butter in large pan on medium-high heat. Add chick’n strips and cook 2-3 minutes on each side until brown. Remove from pan and transfer to a plate.
  3. Add the mirepoix to the pan and sauté on low heat for 8 to 10 minutes or until vegetables are soft.
  4. Add mushrooms and cook another five minutes, to allow the moisture from the mushrooms to be released.
  5. Add flour and mix throughout, cooking for another minute.
  6. Add wine (optional) and turn heat to high – let boil for one minute to burn off alcohol.
  7. Add broth, salt and pepper, stir until fully incorporated. Add chick’n strips back to pan.
  8. Add bouquet garni and bring to a boil.
  9. Reduce heat and simmer uncovered for five minutes.
  10. Add cashew cream and cook another two minutes.
  11. Remove bouquet garni after squeezing to release any liquid.
  12. Remove from heat and add fresh tarragon and lemon juice.
  13. Serve with cress garnish and crusty French bread.