Spring Spring

There are a lot of alternative meats out there, but since it’s spring, we thought we’d focus on the Faux-ltry variety. Over the years, The Co-op has carried myriad brands, and right now, it seems that in the, er, game of chicken of alt chick’n, Quorn and Beyond Meat have survived as the best sellers with our shoppers. Here’s the lowdown on your favorite fake birds.

Quorn

Made from: Mycoprotein, a fungi fermented in the same process used to create bread, beer and yogurt. Fungi, you say? Take an apple tree: Think of fungi as in the tree, and the mushroom the fruit. Producing it takes 95% less CO2 than typical ground beef. Soy- and cholesterol free.

Cuts: Nuggets and strips, and the roast at holiday times. Vegan/Veggie

Flavor and Texture Profile: Has the tender, meaty chew of chicken. Very close to the real thing.

Works Great in: “Turkey” reubens, hot dishes, tacos

Nuggety Pasta Bake

6-8 servings

Ready for a dinner you can put together without much effort? Oh, and it’s yummy too! (Alt) chicken nuggets of your choice bean protein, pea protein and starch. Contains soy and wheat.

Cuts: Tenders and nuggets

Flavor and Texture Profile: Very “chicken-y” for those looking for a more authentic meat experience.

Works Great in: Classic nuggets, chick’n parmesan, buffalo pizza come together quickly with a few other basics to give you a quick and tasty meal when paired with a simple salad or roasted veggies.

1 ½ lb frozen alt chicken nuggets

16 oz wagon wheel, penne or bowtie pasta

28 oz can crushed tomatoes ** see note**

1 Tbsp Italian seasoning

2 tsp garlic salt se, but which came first anyway?

Made from: A vegan egg substitute made with mung beans, this cholesterol-free egg replacer works just as well in baking as it does a scramble.

Cuts: Whisked egg

Flavor and Texture Profile: Not overly eggy, but you’ll get the gist

Works Great in: French toast, baked goods, quiches, omelets

2 cups mozzarella cheese, shredded

1 cup Parmesan cheese, grated

1 Tbsp olive oil, to grease pan

¼ cup chopped parsley, for garnish

Preheat oven to 375º. Grease a 9” x 13” baking pan with olive oil. Cook pasta to al dente according to package instructions; drain.

Add tomatoes, Italian seasoning and garlic salt to a large mixing bowl. Stir/ combine thoroughly. Into tomato mixture, stir in cooked pasta, frozen nuggets, and half of each of the two cheeses.

Spread mixture into the baking pan. Top with the rest of the cheeses and bake uncovered for 50-60 minutes, or until sauce is bubbly and cheese is golden brown.

Remove from oven, sprinkle on chopped parsley and serve warm.

**Note: You can substitute 2 cups of your favorite pasta sauce for the crushed tomatoes, Italian seasoning and garlic salt.

Spring Chick’n Crustless Quiche

6-8 servings

This easy, gluten-free, vegetarianfriendly dinner is quick to prepare and can be made with almost any veggie or cheese you happen to have on hand.

6 eggs

½ cup whole milk

1 Tbsp Dijon mustard

8 oz fresh spinach (frozen is ok too, just be sure to squeeze out the water)

1 Tbsp lemon zest

2 Tbsp + 1 tsp olive oil

1 8-12 oz package your favorite alt chicken cubes or strips, coarsely chopped

3 Tbsp fresh herbs, like thyme, sage and rosemary, finely chopped

1 medium red onion

1 ½ cups fresh chevre, crumbled

½ - 1 tsp salt, depending on your taste Freshly ground pepper Optional: ½ - 1 cup bell peppers, carrots, finely chopped

Preheat oven to 325º. Lightly brush a

Baked “Fried Chicken” Jackfruit

Serves 2

1 16 oz can jackfruit, drained and rinsed

1 cup all-purpose flour

1 tsp salt

1 tsp ground black pepper

1 tsp sugar

½ tsp onion powder

½ tsp dried thyme

½ tsp dried oregano

¼ tsp ground ginger

½ tsp paprika

¼ tsp garlic powder

⅛ tsp cayenne pepper

1 cup buttermilk or milk (or your favorite alt milk) + 1 Tbsp apple cider, clabbered quiche or glass pie pan with the 1 tsp olive oil.

Preheat oven to 375º. Prepare a baking sheet lined with parchment or sprayed with nonstick spray. Pour your clabbered milk in a medium sized bowl. Set aside.

In a medium size bowl, mix together flour, salt, pepper, sugar and spices. Set aside.

Cut away any hard or seedy parts of the jackfruit and discard.

In a bowl, whisk together eggs, milk and Dijon. Set aside.

In a sauté pan over medium, heat 2 Tbsp olive oil, then add spinach (and optional veggies if you are using, the volume depends on the size of your pan). Cook until wilted. If using frozen, cook until hot and continues to lose moisture. Remove from heat and add lemon zest, sprinkle of salt and pepper. Remove from heat; drain using a colander so all excess liquid comes out. Add alt chicken and fresh herbs. Pour mixture into quiche pan, making sure all ingredients are evenly distributed. Carefully pour egg mixture on top.

Thinly slice red onion and set slices on top. Sprinkle cheese over mixture. Bake for 30-40 minutes, until quiche is set entirely and no longer wobbles in the center. Eat warm or cooled.

Using one hand for the flour mixture (dry) and one hand for the wet (buttermilk), dip the jackfruit pieces in the buttermilk, then into the breading, then back into the buttermilk, then once again in the breading. Place on sheet pan.

Bake for 15-20 minutes, until the breading is set, gently turning the pieces halfway through so it cooks evenly . You can also airfry these for a slightly crispier texture. Serve immediately.

By Lauren Scott, BriarPatch Sustainability Coordinator