my inspiration
My oldest son was home from college for a short amount of time, all the grandparents were here, and we were having a family photo session. Having us all together is cause enough for celebration, but it also happened to be my mother’s birthday and I wanted to make a special lunch to celebrate.
The menu decision was easy. My mom loves chicken piccata, my boys love anything chicken, and the fresh lemony tang in this dish is great for this time of year. And, it was a super simple dish to adapt to be plant-based and gluten free for my husband and I.
what you need
I used the inspiration of another phenomenal cook as the starting point for my adaptation. Ree Drummond’s Chicken Piccata with Buttery Lemon Noodles. What a simple, easy and delicious meal. Click here to visit her recipe directly and read below to see how you can adapt it for your plant-based or gluten-free family and friends.
Plant-based and gluten free replacement items (there are various brands but I like these a lot):
-2 blocks of extra firm tofu to replace the chicken – if you can find the kind that is vacuum sealed and not in packaging with water it will stay firmer. Either way, use a tofu press to drain it. I usually press it for 6 to 10 minutes. If you don’t own a tofu press yet, you can place a towel over the tofu block and then place a heavy pot on top. Slice the tofu block in half long way and then cut the two sections in half again for a total of 4 pieces (per block).
-unsweetened canned coconut milk instead of heavy cream
-Earth’s Best plant-based butter
-Better Than Bouillon No Chicken Base
-Violife Just Like Parmesan to grate or shave
-Almond flour for gluten-free option
-Barilla gluten-free linguini
Prepare per recipe in link
