This is not what I planned to post today. But lo and behold, at 6am this morning, as I clicked ‘preview’ on my intended post, my computer went berserk, and my post disappeared. Sigh. So, I’ll have to share my originally intended sweet treat and witty musings with you later in the week. But for now, something a little sweet, a little savory, and a lotta simple. You can make this with pressed tofu, seitan, or soy chik’n like I did. And I bet this glaze would also be great on veggies like roasted baby carrots or roasted cauliflower!
I hope you all are staying calm and productive as you prep for the upcoming holidays! Oh and if you have some free time, check out this article featuring Como Water in the Durham Herald Sun! Happy Tuesday!
Balsamic Molasses Chik’n (Printable Recipe)
2 tablespoons olive oil
1/4 cup onion–chopped
2 tablespoons red bell pepper–chopped
2 tablespoons green bell pepper–chopped
2 tablespoons anaheim pepper–chopped
2 cloves garlic–minced
1/4 cup balsamic vinegar
1 1/2 tablespoons molasses
*Saute “chik’n” in olive oil according to package directions. Set aside. Chop onion, peppers, and garlic. Saute onion and peppers until soft (~10 minutes) in olive oil over medium heat in a small sauce pan. Add garlic. Cook until garlic is soft. Add the balsamic vinegar and molasses to the soft veggies. Reduce by half (or until the syrup reaches desired thickness). Coat sautéed chicken in balsamic molasses sauce. Serve with fresh parsley!