Monday, December 31, 2012

Pan Fried Leftover "Turkey" Salad W/ Warm Cranberry Compote

Putting the leftover Trader Joe's turkeyless roast to good use. Okay the Roma tomatoes & spinach had to be used too.
Leftover central.
What to do with the little extra Trader Joe's turkeyless roast?
A salad.
Not a cold run of the mill salad.
A warm inviting one that presents succulent crisp "turkey" on a bed of wilted spinach greens touched by explosive, tantalizing cranberries celebrating the end of an otherwise enticing first vegan year.
That's how the holiday season closes, Ladies and Gentlemen.

Pan Fried Leftover "Turkey" Salad

2 tablespoon almond oil
1 teaspoon balsamic vinegar
1 teaspoon garlic
1/4 Trader Joe's Turkeyless Roast cut into strips (Tofurky or homemade is good too!)
2 cups fresh spinach
1 diced Roma tomato
1/4 teaspoon black pepper

Scoop the stuffing off of the leftovers.
Toss the strips onto hot skillet and cover.
Flip over every 4-5 minutes, making sure it's a lovely brown on each side.
Once every side has achieved desired color, add in the spinach and some extra almond oil (about another tablespoon or so) to massage into the leafy green yumminess, and turn off heat.

Cranberry Compote

1 cup orange juice
1 1/2 cup fresh cranberries
1/4 cup sugar
1/2 teaspoon ginger

Combine all ingredients in a medium saucepan and bring to a boil.
Once cranberries are bursting, turn off heat and drain.*

* Feel free to rescue the juice and use it for another day.

Served warm, this dish is tart meeting savory on the taste bud dance floor.






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