INGREDIENTS
* ½ lb. Raw Chunk Lobster Meat
* 2-1/4 teaspoons soybutter
* 1/4 large onion, chopped
* 3/4 clove garlic, chopped
* 1/4 (28 ounce) can diced tomatoes
* 1 tablespoon olive oil
* 1 teaspoon salt
* 1/4 teaspoon ground black pepper
* 3/4 teaspoon ground cinnamon
* 1/4 cup tofutti cream
* 4 ounces dried whole wheat spaghett
* 1/4 bunch fresh parsley, chopped
*1/4 bunch fresh basil, chopped
DIRECTIONS
1. Melt 1 tablespoon of soybutter in a large skillet over medium heat. Add the onion and 3/4
clove of garlic. Cook and stir just 1 minute. Do not let them brown.
2. Rinse the lobster, pick through it for any cartilage. Place it on a cutting board and chop. Stir
the lobster into the skillet with the onion and garlic. Cook for about 3 minutes.
4. Bring a pot of water to a boil and season with a little salt. Add the spaghetti and cook for 6
minutes, or until tender.
5. Add the tomatoes to the skillet and turn the heat up to high to bring to a boil. Add the olive oil,
salt, pepper and cinnamon. Cook, stirring constantly for 5 to 7 minutes. Slowly pour in the tofutti
cream, stirring constantly. The sauce will become a nice pink color. Turn the heat down to
medium-low. Keep warm, stirring occasionally until the pasta is done.
6. Drain the spaghetti and place on a large serving plate. Stir in the herbs. Pour the tomato sauce
over the spaghetti and arrange the lobster meat on top.
INGREDIENTS
* 2 slices turkey bacon, chopped
* 1 tablespoon soy balance
* 1 tablespoon and 1-1/2 teaspoons fresh lemon juice
* 1/4 teaspoon garlic paste
* 1/2 bunch Swiss chard, stems removed, leaves cut into 1-inch pieces
* salt and pepper to taste
DIRECTIONS
1. Heat a skillet over medium heat. Place the chopped bacon in the skillet and cook until the fat separates from
the meat. Melt the butter in the skillet. Stir in the lemon juice and garlic paste.
2. Add the Swiss chard to the butter mixture. When the leaves begin to wilt, place a cover on the skillet and
increase heat to medium-high. Allow the chard to cook while covered for about 4 minutes. Stir the chard leaves
to coat with the butter mixture. Season with salt and pepper.
Ingredients
2 tablespoons and 2 teaspoons olive oil
6 Ounces Turkey Meat, boneless & skinless, cut into chunks
1 Chicken Sausage, sliced into 8 chunks
1/4 Medium Onion, diced
1 clove garlic, chopped
1/8 green bell pepper, diced
1/8 red bell pepper, diced
1-1/2 ounces calamari rings
1/4 teaspoon salt
3/4 teaspoon saffron threads
6 ounce can crushed tomatoes
1/2 cup long grain brown rice
1 cups water
2 large clams in shell, scrubbed
2 jumbo shrimp in shells (21-25 per lb.)
2 large sea scallops
Method
1. Heat a skillet or paella pan over medium-high heat until it is very hot. Place turkey meat into the hot pan
and sear until golden brown on both sides, about 3 minutes; set aside.
2. Stir in onion and garlic, and cook until the onion has softened and turned translucent, about 1 minute.
Add green and red bell peppers, calamari, and chicken sausage; cook for 2 minutes more.
3. Stir in salt, saffron, tomatoes, rice, and water until well combined. Add turkey meat, and simmer for 15
minutes over medium-high heat, stirring frequently to make sure rice does not stick.
4. Decoratively nestle clams and jumbo shrimp into the rice. Reduce heat to medium-low, cover, and
simmer for 10 minutes. Place the scallops into the paella, recover, and continue simmering until the rice is
tender and the scallops firm and opaque, about 5 minutes.Garnish with Fresh chopped flat leaf parsley.
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