Veganizing The Food Network: “Chicken” Spezzatino

I selflessly admit to having a schoolgirl crush on Giada De Laurentis. Her perfect bre...cough...I mean, smile, wins me over in an instant. What woos me even closer is her Italian roots. In the past, I've rambled about my Italian-loving side. Sure, it was fostered in an environment where the overwhelming mob population spawned the popularity of the cuisine. I like to think that's why the Italian food I ate as a kid was so damn authentic. Mafia influence aside, Youngstown's Italian food was (and still is) some of the best I've ever eaten.

Now, back to Giada and her nice rack...of garlic bulbs. While many of the recipes in her cookbook border on the cliche side of Italy's foodscape, that doesn't mean I can't use them as a blank canvas to spruce up and veganize. Giada's Chicken Spezzatino is the perfect dish to warm the frigid weather right out of your bones. Special thanks to Giada for giving me some inspiration and someone that looks prettier shimmying about a kitchen than Mario Batalli.

Enough boobie and garlic talk for one post. Here’s the recipe!

Madeira and Pancetta Infused "Chicken" Spezzatino

2 TBSP Olive Oil
2 TBSP Vegan Margarine
2 cloves Garlic, minced
1 batch of Vegan Pancetta, cut into 1/4 inch cubes (see below)
1 batch of Vegan Chicken, cubed (I recommend Gardein, or make your own Chicken Seitan)
2 stalks of Celery
1 large Carrot, peeled and finely chopped
1 small Onion, chopped
2 TBSP Shallots, finely minced
Salt and Pepper, to taste
1/2 cup Madeira Wine
1 14 oz can San Marzano Tomatoes, in juice
1 1/3 cup No Chicken Broth
1/2 cup Fresh Basil, chiffonade
1 1/2 TBSP Tomato Paste
1 Bay Leaf
2 tsp Fresh Thyme, mince
1 can Organic Kidney Beans, drained

In a 6 quart saucepan over medium heat, heat olive oil and melt margarine completely. Add the garlic, and saute for 30 seconds. Then add the celery, carrots, onions, shallots and "pancetta", "chicken" and cook stirring occasionally, until the onions and shallots are translucent and the "pancetta" and "chicken" are beginning to brown. Add a bit of salt and pepper.

Add the Madeira to the pan, stir once, then add in the tomatoes in juice, no chicken broth, basil, bay leaf, thyme and tomato paste. Bring the liquid to a simmer, then reduce the heat to medium-low. Simmer, uncovered and stirring occasionally, for about 20 minutes.

Add the kidney beans, and simmer for another 10 minutes until the liquid reduces.

Discard the bay leaf, taste for salt and pepper, then serve.

For the "Pancetta"...
12 oz baked firm Tofu, preferably "smoked" flavor
6 TBSP Soy Sauce
2 TBSP Bragg's Liquid Aminos
4 tsp Better Than Bouillon No Beef Broth Paste mixed with 1/2 cup Water
1-2 tsp Colguin Hickory Flavored Liquid Smoke
1/2 tsp Garlic Powder
1/2 tsp Onion Powder
2 TBSP Olive Oil

Slice the baked tofu into very thin slices, then dice the slices into small squares. Place the diced tofu in a shallow, airtight container.

Whisk together the rest of the ingredients very well, then pour over the diced tofu. Allow the tofu to marinade for a about 2 hours.

Drain the tofu well before using.