This entrée gathers the tail end of summer's bounty in a flavorful vegetable composition. For dessert, keep it light with a bowl of sliced apples and pears tossed with lemon juice and a hint of cinnamon.
1 Tbs. olive oil
2 Tbs. unsalted butter or soy margarine
2 Vidalia or other sweet onions, peeled and thinly sliced
1 cup corn kernels
1 Tbs. minced garlic
2 tomatoes, diced
2 long green chiles such as Anaheim, thinly sliced
6 oz. soy "chicken" strips
1 cup shredded soy cheese for garnish
- Heat large skillet over medium-high heat, and add oil and butter. When hot, add onion slices, and sauté until translucent. Reduce heat to medium.
- Add corn kernels, garlic, tomatoes and green chiles, and sauté 10 minutes, or until tomatoes become pulpy. Season with salt and pepper. Using long-handled spoon, scoop vegetables onto large plate.
- Add soy “chicken” strips to skillet, season with seasoning salt and sauté 2 to 3 minutes, or until slightly golden. Remove from skillet, place on top of vegetables and garnish with cheese before serving.