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Easter Dinner: Chick'N Piccata, Mac-n-Cheeze, Sweet Potato Biscuits, and Oreo Cheezecake

This year I had the family over to my house for Easter Dinner (I can practically hear their thoughts, "great another perfectly good dinner ruined by veganism") Whatever, they all cleaned their plates with minimal groans and moans.

The Menu:
Chick'n Piccata with Lemon Pepper Broccoli
Macaroni and Cheeze
Sweet Potato Biscuits
Oreo Cheezecake

Chick'n Piccata (sort of):
1 package of gardein Chick'n Scallopini (4 cutlets)
1 cup vegetable broth
4 cloves garlic, crushed
1 whole lemon halved
dried rosemary to taste
pepper to taste

Combine all ingredients in pan on medium heat (except lemon). squeeze half the lemon over chick'n and slice the other half. Arrange sliced lemon on top of the chicken. I let this cook down until liquid is almost evaporated and serve the browned lemon slices as garnish.

While the chick'n is being prepared throw a pan of broccoli, tossed in olive oil and lemon pepper seasoning,  in a 375 degree oven for 30 minutes or so (I like my broccoli with crispy florets).

Return of the Mac:
3 cups whole wheat macaroni
4 cups vegetable broth
1/2 cup whole wheat flour
6 cloves garlic, minced
1 pinch of dried thyme
1/2 teaspoon sea salt
1 pinch of black pepper
1/4 teaspoon turmeric
1 1/2 cups nutritional yeast flakes
2 tablespoons fresh lemon juice
2 teaspoon prepared yellow mustard
16 oz extra-firm tofu
1 teaspoon sea salt
1 tablespoon olive oil
2 tablespoons fresh lemon juice

Preheat oven to 325

Bring a large pot of water to a boil. Add macaroni and cook according to package directions. Meanwhile, prepare sauce.

Combine broth and flour. Whisk with a fork until dissolved (some lumps ok).

Heat oil and garlic in a small sauce pan for about 2 minutes...don't burn the garlic.

Add thyme, salt and pepper and cook about 15 seconds or so. Add broth , turmeric and nutritional yeast stirring constantly . raise heat to about medium. continuing to stir for another 2 minutes once it starts bubbling. Add lemon and mustartd. The mixture should resemble thick melty cheese.

Crumble tofu into a rectangle baking pan. mas until it resembles ricotta. add salt, olive oil and lemon juice, then stir.

Add 1/2 cup of cheeze sauce and stir. Add the macaroni and stir. Add 3 cups of cheeze sauce, then stir well.

Smooth top of pasta and pour remaining sauce over it and smooth again.

Bake for 30 minutes

Sweet Potato Biscuits:
1 cup sweet potatoes, pre-cooked and mashed
1 cup whole wheat flour
1 tbsp baking powder
1 tsp salt
1 tsp sugar
1/3 cup vegetable oil
1/4 cup roasted sunflower seeds
1/4 cup vanilla soymilk

Preheat oven to 375. Mash together all the ingredients until well mixed.
Drop the dough into 6-7 biscuits on a cookie sheet or baking pan. Bake for 15 - 20 minutes, or until done

Oreo Cheezecake:
24 OREO Cookies, divided
3 tablespoons butter, melted
2 tubs Tofutti Better Than Cream Cheese
3/4 cup sugar
1 teaspoon vanilla
Energ-G egg replacer equivalent to 3 eggs

Heat oven to 350 degrees F. Place 16 of the cookies in resealable plastic bag. Flatten bag to remove excess air, then seal bag. Finely crush cookies by rolling a rolling pin across the bag. Place in bowl. Add butter; mix well. Press firmly onto bottom of 9-inch springform pan.

Beat cream cheese, sugar and vanilla in large bowl with electric mixer on medium speed until well blended. Add egg replacer, "1" at a time, beating just until blended after each addition. Chop or crush remaining 8 cookies. Gently stir half of the chopped cookies into cream cheese batter. Pour over prepared crust; sprinkle with the remaining chopped cookies.

Bake 45 min. Cool. Refrigerate 3 hours or overnight.


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