Tag Archives: Vegetable Side Dishes

South, a Latin Restaurant in the Bavarian Village of Leavenworth, WA

Interestingly enough, in the Bavarian Village of Leavenworth, nestled adjacent to the Alpine Hills of northcentral Washington State, one can find dining choices besides what is normallySouth Latin-Style Restaurant considered Bavaria, or German, faire. In fact, one of the finest restaurants around is an excellent Latin-syle eatery, which also offers Vegan choices, and excellent ones.

South, billed as offering “Fresh, Modern, Latin Food and Drink”, offers dishes in a variety of cuisines, including Cuban, Argentinian, Peruvian, Brazilian, and more, and features a Fresh Salsa bar, with a variety of types of salsas, with varying heat levels.

Many Mexican restaurants and restaurants that offer other Latin cuisines can prepare a Vegan dish, usually based on grilled vegetables, and little more. It’s been my overriding experience that among the two staples of Latin cuisine side dishes, rice and beans, the vast majority of such restaurants use chicken stock in their rice, and in most of their bean dishes as well. Thus, rice is usually unavailable to a Vegan in a Latin restaurant, and the usual situation is that beans are available, but that their only method of Vegan preparation produces a totally bland, unflavored and generally uneatable result. Continue reading

Meatless Barbequed Chicken with Sauteed Green Beans and Garlic Potatoes

The most versatile meatless product that I have found is Gardein’s chick’n scallopini. It looks like chicken, it has the consistency of chicken, and yes, it pretty much tastes like chicken on its own, and when you add a sauce, it is the perfect vegan meat substitute.

Gardein scallopini comes frozen, and no defrosting is required. Heat a pan with oil (while in my meat-eating days, I generally used extra virgin olive oil, I have now found that the best taste with such meatless products comes with using safflower oil) and saute on each side for around four to four-and-one-half minutes. The instructions say do not overcook, but I quickly found that you want a well-done, “Saute’d”, almost crusty top and bottom. Then, keeping the pan hot, add your sauce of choice, and saute on both sides for another 20-30 seconds.

On one of my more ambitious nights when I had some time, this is the vegan meal I prepared:

Barbequed Chick'N Scallopini with Sauteed Green Beans and Garlic Red Potatoes

Barbequed Chick'N Scallopini with Sauteed Green Beans and Garlic Red Potatoes

I prepared the scallopini as described, and added barbeque sauce at the end, for a great-tasting meatless barbequed-chicken breast entree.

I also made a side dish of sauteed green beans, using one of my old recipes. I heated olive oil and added crushed garlic. Then I added sliced mushrooms and seasoned with cayenne pepper. After sauteing for a couple of minutes, I added cut, fresh green beans. I prefer French cut, but MrsHound does not like the French cut, so I cut whole beans into three inch pieces. The dish then sauteed on high heat for about five minutes.

Finally, I made one of my favorite potato dishes, garlic red potatoes. I steamed red potatoes, let them cool, then peeled and diced them. and put them in a bowl adding crushed garlic, ground black pepper, a dash of salt, extra virgin olive oil, and fresh chopped parsley.

All these items came out perfect, and this was one of our best home-cooked vegan meals since our conversion. Considering the time and effort needed for this one, and the result, I’d have to give this a 9 of 10 on the Hound scale.