Vegan Madeira and Pancetta-Infused Chicken Spezzatino

I shamelessly admit to having a fangirl crush on Giada De Laurentis. Her perfect bre...*cough*...I mean, smile, wins me over in an instant. What woos me even more are her Italian roots. In the past, I've rambled enough about my love of Italian cuisine. Yes, it was fostered in an environment where the overwhelming mob population bankrolled the majority of Italian restaurants. That's what made it so authentic.

Mafia influence aside, Youngstown's Italian food was (and still is) some of the best I've ever eaten. Now, back to Giada and her nice rack...of garlic bulbs. While many of the recipes in her cookbook border on the cliche side of Italy's foodscape, that doesn't mean I can't use them as a blank canvas to veganize and insert my culinary style. My hellish work schedule is cutting into my regular "cook like a fiendish mofo" schedule. When asked, I jumped at the opportunity to cook for a group of my friends last week. 

Giada's Chicken Spezzatino seemed like the perfect dish to warm the frigid 55 degree LA weather right out of our bones. Special thank to all my testers who validated that this recipe is, in fact, a winner. Special thanks to Giada for giving me some inspiration and someone that looks prettier shimmying about a kitchen than Mario Batalli. Enough boob and garlic talk for one post. 

What a year it has been. Even though lately I find myself with less free time than someone with a triple major in college, I see true value in the rare, idle moments I have to myself. When I sit down to write at my computer, I feel an unparalleled synergy with the universe. I'm typing away about a professional chef's beautiful breasts, but that's not the point. It just feels right. My dog Izzy is asleep on the couch behind me, and at this point in my life, this is the perfect tiny family. It makes this concrete jungle feel a little more like home. What? You really thought I wouldn't bring up boobs again? Shame on you. Happy Jew Year, kids.

Madeira and Pancetta Infused "Chicken" Spezzatino

• 2 TBSP Olive Oil
• 2 TBSP Vegan Butter
• 2 cloves Garlic, minced
• 1 batch of Vegan Pancetta, cut into 1/4 inch cubes (see below)
• 1 batch of Vegan Chicken, cubed (Or Pre-made Vegan Chicken Breasts, cubed)
• 2 stalks of Celery
• 1 large Carrot, peeled and finely chopped
• 1 small Onion, chopped
• 2 TBSP Shallots, finely minced
• Salt and Pepper, to taste
• 1/2 cup Madeira Wine
• 1 14 oz can San Marzano Tomatoes, in juice
• 1 1/3 cup No Chicken Broth
• 1/2 cup Fresh Basil, chiffonade
• 1 1/2 TBSP Tomato Paste
• 1 Bay Leaf
• 2 tsp Fresh Thyme, mince
• 1 can Organic Kidney Beans, drained

In a 6 quart saucepan over medium heat, heat olive oil and melt butter completely. Add the garlic, and saute for 30 seconds. Then add the celery, carrots, onions, shallots and "pancetta", "chicken" and cook stirring occasionally, until the onions and shallots are translucent and the "pancetta" and "chicken" are beginning to brown. Add a bit of salt and pepper. Add the Madeira to the pan, stir once, then add in the tomatoes in juice, no chicken broth, basil, bay leaf, thyme and tomato paste. Bring the liquid to a simmer, then reduce the heat to medium-low. Simmer, uncovered and stirring occasionally, for about 20 minutes. Add the kidney beans, and simmer for another 10 minutes until the liquid reduces. Discard the bay leaf, taste for salt and pepper, then serve. 

 For the "Pancetta"...

• 12 oz baked firm Tofu, preferably "smoked" flavor
• 6 TBSP Soy Sauce
• 2 TBSP Bragg's Liquid Aminos
• 4 tsp Better Than Bouillon No Beef Broth Paste mixed with 1/2 cup Water
• 1-2 tsp Colguin Hickory Flavored Liquid Smoke
• 1/2 tsp Garlic Powder
• 1/2 tsp Onion Powder
• 2 TBSP Olive Oil

Slice the baked tofu into very thin slices, then dice the slices into small squares. Place the diced tofu in a shallow, airtight container. Whisk together the rest of the ingredients very well, then pour over the diced tofu. Allow the tofu to marinade for a about 2 hours. Drain the tofu well before using.