Grilled chicken and nectarine salad with arugula, almonds, and fried herb cheese from The Vegan Meat Cookbook: Meatless Favorites, Made with Plants (page 32) by Miyoko Schinner

  • nectarines
  • sherry vinegar
  • Show all ingredients...
  • Serves : 1.5 cups

  • EYB Comments

    Can substitute the book's "Juicy chicken" (P.210) or the book's "Savory roasted chicken" (P.212) for store-bought vegan chicken breasts; the book's "Homemade paneer" (P.233) for artisan vegan cheese wheel; and flax egg for vegan scrambled egg mix.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute the book's "Juicy chicken" (P.210) or the book's "Savory roasted chicken" (P.212) for store-bought vegan chicken breasts; the book's "Homemade paneer" (P.233) for artisan vegan cheese wheel; and flax egg for vegan scrambled egg mix.

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