Moroccan Spiced Quorn Cutlets, Beet Salad

Quorn is a meat-less chicken substitute that has graciously expanded the horizons of my husband's vegetarian diet. It is made of "mycoprotein" ....which is basically fungi. It's very similar to mushrooms, but it tastes and looks nothing like them. Quorn is also great for those that might have a soy allergy because it contains no soy.

The thing I love about it is the added versatility it has given us in our meal planning. Now we can easily make any dish that calls for chicken by substituting Quorn instead. Hope you enjoy!

MOROCCAN SPICED QUORN CUTLETS

This recipe was adapted from the February 2009 Martha Stewart Living magazine which uses real chicken. I added a little more cayenne because we like things a little spicy. I also added garlic because we happen to be garlic fanatics. However, you can omit those items if you wish and still get a tasty little Moroccan dish. You might choose to serve this with cous cous (as the original recipe recommends). However, we are using the items we got at the Farmers Market : a beet salad and corn on the cob (recipes follow)

Ingredients

Serves 4

1 teaspoon ground cinnamon

1 teaspoon ground coriander

1/2 teaspoon ground turmeric

1/4 teaspoon ground cardamom

1/4 teaspoon ground cumin

1/4 teaspoon cayenne pepper (plus more for seasoning) - optional

4-6 cloves fresh garlic (whole with skin on)

Coarse salt and freshly ground pepper

3 tablespoons extra-virgin olive oil(EVO)

4 Quorn cutlet filets (1 box)

1 lemon, quartered

Place a rimmed baking sheet on the center rack of oven and preheat oven to 400 degrees.

Mix spices, 2 teaspoons salt, 3/4 teaspoon pepper, 1/4 teaspoon cayenne, and 2 tablespoons the oil in a small bowl.

Take frozen quorn cutlets and rub a little EVO all over each piece to moisten.

Rub spice paste all over each cutlet.

Carefully arrange cutlets in a single layer on hot sheet, and arrange lemon wedges around chicken. Rub a little EVO over each garlic clove and arrange around cutlets.

Bake for 20 - 25 minutes (turning once half way through cooking time) until juices appear and cutlets are slightly browned. Season with salt and pepper and more cayenne if you like "a kick".

Using tongs, squeeze the juice of 1-2 of lemon wedges over the cutlets. Carefully remove garlic from its skin (you can use tongs or wait until it has cooled slightly).

Serve with pan juices and roasted garlic and lemon wedges on the side.

BEET SALAD WITH BALSAMIC VINAIGRETTE AND FETA CHEESE

4 medium beets

1/3 c walnuts

1 TB Balsamic Vinegar

1 TB EVO

2 oz low fat feta cheese.

Heat the oven to 400 degrees. Wrap each beet in foil. Roast until soft - about one hour. Cool slightly. Remove foil and rub off beet skins. Cut into wedges. Toss with nuts and balsamic vinegar. Season with salt and pepper. Add oil. Divide among 4 plates. Crumble cheese on top. Serve.