Pan Fried Oysters with Chili-Lime Pomegranate Molasses

Have you guys heard of Veganseatpencilshavings.com?  It is a gourmet vegan recipe site run by our good friend Jenny Duffy, who shared her vegan plight with The Vegan Project as a guest writer.  She jumped off the vegan train for a while there, but has since hopped back on and is taking the vegan world by storm!

She recently was awarded Best Use Of Tofu in the Fifth Annual Mofie Awards for her Panfried Oysters with Chili-Lime Pomegranate Molasses!  We are so proud of her and hope she keeps her awesome gourmet recipes coming!

I made the oysters last night and they turned out deliciously!  I left them in the freezer too long though and they froze solid, so I had to wait for them to thaw – don’t do this!  They were the perfect first course for a fancy meal at home.  I served them alongside this easy linguine recipe below, atop a bed of steamed kale.

Linguine with Lemon, Garlic and Parsley

Ingredients:

1 box of linguine

2 lemons

1/2 cup fresh parsley, chopped

5 cloves of garlic, minced

1/2 cup dry white wine

1 tablespoon grapeseed oil + 1 tablespoon soy-free vegan margarine

olive oil for finishing

Sea salt and pepper

1 bunch of kale

Method:

Cook linguine al dente according to instructions.

Steam kale and set aside until ready to serve.

Saute garlic on low heat in grapeseed oil, vegan margarine and white wine for about 10 minutes.  Add the juice of one lemon and continue to reduce while the linguine is cooking.

When the linguine is done, add the noodles to the garlic and white wine reduction. Add fresh parsley, the juice of one more lemon, a healthy drizzle of olive oil, and salt and pepper to taste.

Serve linguine on top of your steamed kale and enjoy!

~The Vegan Project

Forward to a friend