On Wednesday, September 18, I will be representing Whole Foods Market, Laguna Beach at the Taste of Laguna food festival. Our store will be presenting 2 dishes, and I am presenting the vegan one. Because this is a store sponsored event, I used ingredients easily purchased at the store. I am sharing this recipe, along with giving away a $25 gift card to Whole Foods Market, paid for out of my very own pocket. (Just follow the prompts in the widget below to enter. Sorry, this one is only open to US residents.)
|Herb Goddess Chik’n Salad over Grilled Crostini smeared with Herbed Aioli |
and topped with Pickled Onion and Fennel Relish
I love Whole Foods, and not just because I work there. I have been shopping and eating at Whole Foods long before I worked for the company. I know many vegans have a problem with Whole Foods because they do sell and serve meat and dairy.
I just want to let you know that since I began working there, I have been counsel to many a beginner (and veteran) vegan, showing them the ropes, offering advice and recipes, showing off the coolest and best vegan products, and being a pretty darned good representative of the cause. Besides, for many people, Whole Foods is just about the only place where one can buy many of the specialty vegan convenience foods that are now on the market. So it is with great pride and pleasure that I share this recipe with you.
Herb Goddess Chik’n Salad over Grilled Crostini smeared with Herbed Aioli and topped with Pickled Onion and Fennel Relish
This delicious herb infused open faced sandwich is perfect for casual entertaining, brunches and luncheons. All of the components can be made ahead of time making assembly on the day of your event a snap. This recipe is great for everyone, meat eaters and vegans alike. Beyond Meat Chickenless Strips are so realistic that no one would know they weren’t real chicken unless you told them!
For the Pickled Onion and Fennel Relish:
1 white onion, paper thin julienne cut
1 bulb fennel, paper thin julienne cut
½ cup rice wine vinegar
2 tablespoons sugar
For the Herb Goddess Chik’n Salad:
2 packages Beyond Meat Chicken Less Strips (available in the dairy aisle), plain or grilled
4 stalks of celery, finely chopped
1 red onion, diced
1 clamshell (3/4 ounce, or 21 g) local Kenter Canyon Farms organic chives, chopped very fine
1 clamshell (3/4 ounce, or 21 g) local Kenter Canyon Farms organic chervil (or flat leaf parsley), chopped very fine
1 clamshell (3/4 ounce, or 21 g) local Kenter Canyon Farms organic tarragon, chopped very fine
1 ripe avocado, peeled and mashed well with a fork
3 tablespoons (45 ml) lemon juice
1 cup (235 ml) vegan mayonnaise, such as Follow Your Heart’s Vegenaise
Salt and pepper to taste.
For the Grilled Crostini:
2 crusty La Brea French baguettes, or other crusty bread
Olive oil, for brushing
Salt and pepper
You will also need a few handfuls of Kenter Canyon Farms Wild Arugula
Method for the Pickled Onion and Fennel Relish:
Place thinly sliced onion and fennel in a re-sealable plastic bag.
Add vinegar and sugar. Shake to combine.
Allow to marinate overnight.
Keep chilled until ready to serve.
Method for the Herb Goddess Chik’n Salad:
To make the chicken salad, chop the Beyond Meat Chickenless Strips into small cubes and place in a large mixing bowl.
Add celery, and onion to the bowl.
In a smaller bowl, mix together chopped chives, chervil, tarragon, avocado, lemon juice, and vegan mayo.
Reserve ½ cup (120 ml) of the dressing to be used as the aioli for the crostini
Add remaining dressing to the chopped chickenless strips, celery and onion. Toss to mix.
Add salt and pepper to taste.
Keep chilled until ready to serve.
Method for the Grilled Crostini:
Preheat your grill or grill pan to medium high heat.
Slice the baguette in half lengthwise, and into 3 pieces across (you will end up with 12 total pieces) and brush the cut side with olive oil and season with salt and pepper.
Place the seasoned side fave down on the grill and grill until toasty and crisp.
Set aside until ready to serve.
Method for Sandwich Assembly:
Smear grilled side of crostini with reserved herb dressing.
Top with several leaves of arugula.
Add a generous scoop of Herb Goddess Chik’n Salad
Top with Pickled Onion and Fennel Relish
Yield: 12 open faced sandwiches
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