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This is my dressed-up version of a typical holiday meal, cranberry chicken. I traded out the cranberries for dried cherries, which gave it a sweeter and less bitter taste. I try to roll out this recipe when we have the in-laws or relatives in town, because it looks like a lot of work went into it. Little do they know, it took about 20 minutes to prepare.

MAKES 4 SERVINGS

1 tablespoon grapeseed oil

½ cup (40 g) finely sliced fennel bulb

¼ cup (40 g) medium-dice onion

¼ cup (45 g) coarsely chopped dried cherries

½ teaspoon orange zest

¼ teaspoon ground ginger or ½ teaspoon fresh,

grated

1 clove garlic, minced

1 tablespoon chopped roasted red bell pepper

½ teaspoon soy sauce

1 teaspoon sesame oil, plus 2 tablespoons

½ cup (120 g) panko breadcrumbs

1 tablespoon vegetable stock

1 pound (455 g) Match vegan chicken, divided into 8

(2-ounce/60 g) portions

Salt and pepper, to taste

2 teaspoons sesame seeds

3 tablespoons teriyaki sauce

In a medium saucepan, heat the grapeseed oil over medium heat. Add the fennel and onion and sauté just until tender. Add the cherries, orange zest, ginger, and garlic. Sauté for 1 minute and then remove from the heat. Add the peppers, soy sauce, 1 teaspoon of the sesame oil, the breadcrumbs, and the stock. Combine all of the ingredients to form stuffing and set aside.

Roll each of the 8 Match chicken portions into balls. Place the portions on a sheet of plastic wrap, side-by-side, with 4 inches (10 cm) of space in between each piece. Place a second sheet of plastic wrap on top of the portions and flatten with palm of hand until about ½ inch (12 mm) thick. Divide the stuffing filling into 4 equal portions and place on 4 of the flattened portions, spreading the filling almost to the edge. Place the remaining flattened portions on top of the filling and cover with the previous piece of plastic wrap. Apply pressure around the edge to secure the filling and shape the portions into ovals. Season each stuffed portion with salt and pepper and sprinkle each side with the sesame seeds.

Pour the remaining 2 tablespoons of sesame oil into a sauté pan and cook each stuffed chicken portion over medium-high heat 5 minutes on each side. Glaze with teriyaki sauce and serve.

Srv: 193 g | Cal: 350 | Fat: 17.5 g | Sat Fat: 1.5 g | Col: 0 mg | Carb: 31 g | Fib: 6 g | Pro: 20 g

Butternut Squash Ravioli with Sage Sauce

Got a hot date with the guy you met in the elevator? (You little tramp [wink, wink].) Suggest dinner at your place. If you’re looking to impress him with more than just your ridiculously good looks and charisma, this gourmet ravioli dish dolled up with a savory sage sauce is your golden ticket to Pleasureville. How do you like me now, stud?

MAKES 24 RAVIOLI

2 cups (455 g) frozen butternut squash, thawed

1½ sticks (170 g) Earth Balance, divided

½ cup (120 g) panko breadcrumbs

½ cup (40 g) vegan Parmesan cheese, grated

Salt and pepper, to taste

1 recipe Wonton Wrappers (see recipe on page 136)

1 bunch fresh sage, stems removed

Place the squash and ½ stick (55 g) of the Earth Balance in a blender or food processor and process until smooth. Transfer to a medium bowl and stir in the breadcrumbs, vegan cheese, and salt and pepper to taste. Place 1 tablespoon of the squash mixture into the center of each wonton wrapper. Brush the edges of the wrapper with water and fold one corner over to create a triangle. Press on edges to seal tightly. Bring a large pot of water to a boil over high heat. Add the ravioli and cook 5 to 6 minutes. Remove with a slotted spoon.

Meanwhile, melt the remaining Earth Balance in a large skillet over medium heat. Add the sage and cook 3 minutes. Remove from the heat and toss with the ravioli before serving.

Srv: 1 Ravioli (48 g) | Cal: 130 | Fat: 7 g | Sat Fat: 3 g | Col: 0 mg | Carb: 13 g | Fib: 0 g | Pro: 3 g

THE SKINNY: PANKO BREADCRUMBS VS. WESTERN BREADCRUMBS

FOR HEALTH NUTS, THERE IS NO COMPETITION. JAPANESE PANKO CRUMBS ARE TYPICALLY MADE FROM THE