p.h.d.elicious cooks plants in tiny kitchens

Plant-based Cooking!

Scaloppine Alla Marsala

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The picture doesn’t do it justice: here’s the Scaloppine Alla Marsala from Nonna’s Italian Kitchen. I used reconstituted dried soy chunks that I got from Bulk Barn a long time ago to make Cholent with. Bryanna Clark Grogan’s reconstituting instructions (adding soy sauce, tomato paste, and nutritional yeast to the reconstituting boiling water) really made a difference in taste– no cardboardy TVP taste. I used red wine instead of marsala. And the whole thing was very tasty, indeed.

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Written by phdelicious

August 28, 2009 at 12:35 am

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