Meatless "Marsala" and Roasted Root Vegetables

Here's something I whipped this up for last night's Meatless Monday dinner. The sauce is reminiscent of a Marsala - but a bit sweeter and with much less fat!


"Chicken" Cutlets with Creamy Sherried Mushroom Sauce

1 box (4) Quorn Naked Cutlets (defrosted)

1 container (10-12 oz) baby bella mushrooms (or button/white)

1/3 cup good quality sherry (not cooking wine) or cognac

3/4 cup soy creamer (or half and half if you're looking for a more indulgent dish)

1/2 tsp. salt or to taste

1/4 tsp. fresh ground pepper or to taste

1/4 tsp. fresh thyme leaves

1 tbs. Earth Balance or olive oil (or a combination of half oil, half Earth balance)

1 tbs. garlic herb butter (optional)

2 cloves garlic, minced

1 tbs. of olive oil (for sauteing cutlets)

Heat 1 tbs. olive oil in a skillet. Season Quorn cutlets with a bit of salt and pepper, then satue until lightly golden brown on each side. Set aside.

In sauteuse or deep-sided skillet, heat Earth Balance and/or olive oil over medium-high heat. Add the mushrooms and season with a little salt and pepper. Saute for a few minutes until they start to soften, then add minced garlic and cook an additional 3-4 minutes until mushrooms are tender. Sprinkle in thyme leaves. If you are using garlic-herb butter, add it now. Add sherry and saute until it is almost absorbed. Add soy creamer. Cook until sauce is reduced and slightly creamy. The longer you cook it the thicker the sauce will be. If you want a thinner sauce, add a bit more soy creamer. When the sauce is ready, add the cutlets to the pan to re-heat them. Serve over mashed potatoes or whole grain pasta.

Spiced Roasted Fennel and Squash 

1 large fennel bulb, washed and dried and roughly chopped

1 lb cubed seasonal squash, such as delicata, acorn, or butternut

1 tbs. olive oil

1 tsp. pumpkin seed oil - optional (I got mine at Wegman's, but you can usually find it in the specialty oil section of most supermarkets. You only need a tiny amount each time you use it, so one bottle will last a long time)

Salt and fresh ground pepper to taste

1 tsp. pumpkin pie spice

Preheat oven to 400 degrees (I used convection roast - use this setting if your oven has it). Drizzle oil evenly on the bottom of a baking sheet and place cut vegetables in a single layer on top. Sprinkle with seasonings and toss to coat. Roast in the oven for about 25 minutes or until fork tender. Place in a serving bowl and drizzle pumpkin seed oil on top if you are using it.