‘Chicken’ (vegan style ;) with Blueberry Ginger Chutney

Chutney:

2 cups fresh blueberries

1/3 cup packed brown sugar

1/3 cup finely chopped green onions

3 Tblsps cider vinegar

1 1/2 tsp finely chopped ginger

1/4 tsp salt

1/4 tsp ground cinnamon

1/8 tsp crushed red pepper

dash of ground cloves

1 minced garlic clove

‘Chicken’:

1 1/2 Tblsps olive oil

3/4 tsp dried basil

3/4 tsp dried oregano

3 yellow squash, washed, ends cut off, cut in half lengthwise, then slice opposite side of skin off, as thinly as possible, lengthwise.  These will be 1/2 your chicken 🙂

3 green zucchini, washed, ends cut off, cut in half lengthwise, then slice opposite side of skin off, as thinly as possible, lengthwise.  These will be the other 1/2 of your chicken 🙂

3 minced garlic cloves

1 tsp sea salt

1/4 tsp freshly ground black pepper

Cornbread mix dry for dredging (such as ‘Bob’s Red Mill-gluten free & can be made vegan)

Fresh baked corn bread (I add 2-3 Tblsps honey for this recipe, such as ‘Bob’s Red Mill-gluten free & can be made vegan)

‘Chicken’:

Combine oil, basil, oregano, and garlic in a large zip-loc, then add green & yellow squash.  Seal. Marinate 2 hours, turning occasionally.  Remove squash from bag.

Chutney:

Combine all 1o ingredients in a medium saucepan.  Bring to a boil.  Reduce heat to medium-low, and simmer for 25 mins or until thickened, stir occasionally.

Heat a large grill pan over medium high heat.  Dredge both sides of each squash through dry cornbread mix.  Sprinkle 1 tsp salt and black pepper evenly over squash.  Cook the squash about 5 mins on each side or until desired degree of doneness.

Place a slice or two of cornbread on each plate, with 1-2 squash laid over top and top with chutney.

5 responses to “‘Chicken’ (vegan style ;) with Blueberry Ginger Chutney

  1. Pingback: ‘Chicken’(vegan style;) with Blueberry Ginger Chutney « Plant Based Diet Adventures

  2. MMMMM,..;This blueberry chutney & this whole meal sounds very tasty! 🙂

  3. petit4chocolatier

    Triple yummy!!! And I am so glad to see 2 cups of fresh blueberries within the recipe. Many recipes only allow 1 cup and that isn’t ever enough!

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