It seems I have two choices…  Either continue to re-check The Conscious Cook out from the library every couple weeks for the rest of my life orrrr purchase a copy for myself.  The latter sounds a lot less complicated.

I’m not the biggest fan of meat substitute products, at all, but when my friend Ginnean mentioned that her husband would let her make Gardein for dinner, I figured it had to taste pretty normal.

And then I saw The Conscious Cook’s Gardein “Chicken” Scalloppini recipe when I was flipping through the pages this morning and couldn’t wait to test it out.  I decided to leave out the Udon Noodle Cakes and Pea Shoots in order to make it less gourmet and more every day.

LOVE.  MUSHROOMS.

This recipe was the perfect combination of easy and still feeling like you’re being chef-like.  My current foodie hero, Terry Walters, better watch out cause Tal Ronnen is oh so close to being my Number One – the Gardein “Chicken” Scalloppini was RIDIC!

I honestly planned on roasting brussels sprouts as a side tonight, but the crusty goodness in the background was dominating the oven.  The result of my second ever Kitchen Aid use and my first ever bread making trial was a smashing success too.  Check back tomorrow for crusty goodness deets!