Belle starts another weekend dogsit tonight, so she won't be having one of our homecooked meals for a few days. I'm sure that she can manage the store-bought pasta that's a staple on our dinner table (and one of the main reasons I keep a membership at Costco), but if she feels more adventurous I thought I'd try to write up one of her favorite dishes. This is a Mexican Lime chicken, but since Belle's a vegetarian obviously we're not going to be using real poultry. You'll need:
Start by adding a little bit of olive oil--only about a teaspoon--to the pan. Cooking with fake meats takes getting used to. Real chicken tends to have lots of its own juices, and when I've tried to use oil in the past, using too much just saturates the meat and makes it greasy. But vegetarian meat obviously never had any real juices, since the good stuff is usually some kind of mycoprotein (read: fungus. MMmmm!) so you have to help it out and keep it from burning in the pan or drying out. On top of the oil, squirt in some of your lime juice. With a squeeze bottle, I use two or three squeezes--probably a full lime and a half. Then I actually add a little bit of salt and pepper to the lime and oil mixture, so it'll cook into the bottom of the meat at first. I'm wary about doing an actual "rub" for fake meat, because I think it's less cohesive or durable than the real thing. You don't want it to crumble on you.
Now put the stove on medium to medium-high, enough to get a little sizzle but not enough to flash fry. Remember that the ficken doesn't really need to cook to be done--we're just trying to warm it up and sautee the outside a little. Add the cutlets, and sprinkle more lime juice on each, enough that the spices will stick. Sprinkle the salt, pepper, and other spices on top of the cutlets to taste. Now your job is basically just to babysit the cutlets and make sure that they don't burn--you want the outside to be browned but well away from blackening. There's nothing worse than burnt fungus. Turn each cutlet a few times, and use their position on the stove eye to regulate their cooking. To test, cut a little bit off the end and see if it's hot all the way through, as well as making sure that you don't need more lime or salt. Be careful not to add too much of either, though. It shouldn't be sour.
You can serve this on its own as an entree. I think it'd be good with wild rice and black beans, to offset the saltiness. But when I've served this for Belle, what I actually do is crush tortilla chips to cover the bottom of a shallow bowl, shred a little cheese on top of that, then layer on the cutlets and add a thin line of salsa down the middle of each. It's a colorful meal, quick to make, and pretty filling.