Baby Spinach, Chicken and Golden Grape Tomato Salad with Brazil Nut, Black Garlic, and Dill Dressing

Well, what an epic blog post this is going to be. First, I have two HUGE ANNOUNCEMENTS! Alright, settle down now. Here's the first one:

A) My cookbook, "Veganize This", is now available in stores nation-(and maybe world?)wide! Yay!

B) I, Jenn Shagrin, have collaborated with the kick ass vegan Pollution Studios to create the most amazing TV Pilot EVER!!! It's called "Veganize It", and it will kick some serious ass. We shoot next month, in case you were wondering.

In other news, I did my first ever book signing with my home girl Melisser Elliott. She wrote The Vegan Girl's Guide To Life, which I contributed recipes to to tantalize your taste buds Now get your but over to Amazon.com and give us both some 5 star ratings....or else! I'm doing a second book signing at Cinnaholic in Berkeley, CA on Feb. 11th...details on the "Veganize This!" Blog.

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On a side note, THIS has become my new anthem and musical shero.

In my social life, we had a vintage night out! Look how HAWT (oh yes, I spelled it that way) Jane and I looked....

and with our favorite posse...

In other news, I have been getting tattooed like a monster lately. I started with paw prints to match the ones Jane already has in the same place...
Then I went crazy and let Roger Saliner just do my whole damn arm. Now I am one sexy biotch. We'll see how this looks when I'm 80. Teehee.

Baby Spinach, Chicken and Golden Grape Tomato Salad with

Brazil Nut, Black Garlic, and Dill Dressing

For the Dressing...

• 2 TBSP Olive Oil
• 2 TBSP Brazil Nut Oil
• 1 TBSP French White Wine Vinegar
• 2 TBSP Fresh Dill, finely chopped
• 1 clove Garlic, minced
• 4 cloves Black Garlic, minced

For the Salad...

• 1/2 lb Baby Spinach Leaves
• 1/2 lb Golden Grape Tomatoes, halved
• 1 bunch of Scallions, chopped
• Salt and Freshly Cracked Black Pepper, to taste
• 1 TBSP Olive Oil
• 1/2 batch Chicken Style Seitan, cut into 2 inch long strips (recipe follows)

First, make the dressing. Place all of the dressing ingredients in a small bowl, then whisk vigorously to combine. Set aside.

Place the spinach leaves, tomatoes and scallion in a large mixing bowl, then sprinkle with salt and pepper. Toss well to combine.

Heat the tablespoon of olive oil in a large skillet over high heat, then cook the "chicken" pieces for a few minutes on each side until golden brown.

Place the "chicken" pieces atop the salad, the give the dressing another good whisking. Drizzle the dressing over the salad, then toss and serve immediately.

Vegan "Chicken" Style Seitan

Makes 1 batch

“Chicken” Seitan Dough:

• 1 cup Vital Wheat Gluten
• 1 scant cup Water mixed with 1 tsp Better Than Bouillon® No Chicken Broth Paste
• 1 1/2 TBSP MimicCreme

“Chicken” Seitan Broth:

• 8 cups Water mixed with 9 tsp Better Than Bouillon® No Chicken Broth Paste
• 1 cup MimicCreme
• 7 Whole White Button Mushrooms
• 1 tsp Shallot Powder
• 1/2 tsp Onion Powder
• 1 tsp Roasted Garlic Powder
• 2 Bay Leaves
• Pinch of Celery Seeds

First, take all of the Seitan Broth ingredients, and mix them together in a very large pot. Bring to a boil.

While the broth’s starting to heat up, make your Seitan Dough by mixing and kneading the vital wheat gluten, water/bouillon blend, and MimicCreme until it’s completely mixed. It will be a little more wet than most seitan doughs. Squeeze out the excess liquid, and form the mixture into a ball. On a cutting board, flatten the ball out, and use a sharp knife or kitchen shears to cut into six pie wedge “Chicken Breast” shaped pieces. Before putting in boiling broth, flatten each part down by pressing it firmly between your hands, then drop each part into the pot.

Cover the pot, reduce heat to simmer, and let the seitan cook for about an hour, stirring every 10-15 minutes.

Don’t throw out the broth! Use a slotted spoon to remove each “Chicken Breast,” and place into a colander to drain. Let both the “Chicken Breasts” and the broth cool. Allow the “Chicken Breasts” to marinate in the broth until ready to use, if time allows you. Drain again before using.

Miso and Sweet Chili Linguini and Shrimp Infused with Saffron Olive Oil

Life is so much happy fun-ness right now. I'm surrounded by such good company all of the time, and MY BOOK HAS BEEN RELEASED ON AMAZON!!!! I'm happier than an fat kid in a candy store. It makes me wish someone would talk nerdy to me…but wait…I do that to myself…

[yes I talk to myself]

So so so much goodness has been going on in my and our (Jane, my wife, and I's) lives. If you missed the post over on my other blog, her book made Media Bistro's top eBooks of 2010 (she's credited as Laura Lueck...very close to the top of the list! Her hardcopy books are under her current name, Jane Lueck). You can also buy hardcopy's of her books HERE and HERE on Amazon. They're both great reads.

As for this weeks recipe, we have a bit of thai and italian fusion going on here. I know the recipe l

ooks a little crazy, but it tastes soooooo damn delicious. Special shout out to budding culinary artist Jordan Langlinais for sous cheffing for me this week. The recipe post inculdes some shots of us in action.

Enjoy your week!

Oh, and if you don't go buy my book right now, my little sis is waiting for ya!

Miso and Sweet Chili Linguini and Shrimp Infused with Saffron Olive Oil

For the Linguini and Shrimp

• 2 garlic cloves, minced
• Juice and Zest of one Lemon
• 2 tablespoons Saffron Olive Oil (recipe follows)
• 1 package frozen Vegetarian Plus Vegan Shrimp with Sweet Chili Sauce, thawed
• 1 12 oz package Linguini Noodles
• 4 quarts Water
• 2 teaspoons Salt
• Additional 2 tablespoons of Saffron Olive Oil
• 2 tablespoons Vegan Margarine
• 1 large Onion, slice lengthwise
• Additional 4 cloves of garlic, minced
• 1/4 cup Mellow White Miso Paste
• The package of Sweet Chili Sauce from the package of frozen Vegan Shrimp (about 1/4 cup)
• 1/4 cup No Chicken Broth
• 1/2 teaspoon Freshly Cracked Black Peppper
• 1/2 cup chopped fresh Basil
• 2 tablespoons minced Basil, for garnish
• 4 Lemon Twists, for garnish

For the Saffron Olive Oil

• 1 tsp loosely packed toasted Saffron Threads
• 1/2 cup Extra Virgin Olive Oil
• 1 tsp Kosher Salt

Place the saffron threads in a spice grinder or coffee grinder and turn into a powder.

In a small bowl, combine the olive oil and salt. Add in the powdered saffron, then whisk to mix completely. Transfer the oil to a small container, and allow it to sit for at least 1/2 hour.

Keeps covered in the refrigerator for up to 1 week.

Take a large zip lock bag, and place the first 2 cloves of garlic, lemon juice and zest, and the first two tablespoons of saffron olive oil inside of it. Add in the thawed vegan shrimp, then seal the bag and rub the marinade into the vegan shrimp. Allow the vegan shrimp to marinate in the bag for 30 minutes.

Heat a skillet over high heat, then quick fry the shrimp until slightly charred on the outside, about 10-12 minutes.

In a large pot, combine the water and salt. Bring the pot of salted water to a rolling boil over high heat, then slowly add the linguini and return to a boil. Boil until just al Dente, about 10-12 minutes. Drain well.

In a large saute pan, melt the vegan margarine with the rest of the saffron olive oil over medium heat. Add the onion, and saute until translucent. Add in the remaining 4 cloves of garlic, miso paste, packet of sweet chili sauce and no chicken broth. Slowly bring to a boil, then reduce heat and simmer for about 10 minutes.

Increase the heat to medium. Add in the vegan shrimp and 1/2 cup of chopped basil, and simmer about 2-3 minutes until the vegan shrimp are heated through. Remove from heat.

To serve, place about a quarter of the linguini on a plate. Top with 1/4 of the vegan shrimp and sauce, then garnish with the minced basil and a lemon twist.

My Book is for Sale!!!!!!!!!!!!!

So go buy it, little fockers ;)

http://www.amazon.com/Veganize-This-Ice-Cream-Pie-200-Animal-Free/dp/0738214027/ref=sr_1_1?ie=UTF8&s=books&qid=1294331808&sr=8-1