Baked Embutido with Cranberry Balsamic Sauce and Spinach and Orange Salad. Make this dish in 60 minutes using The Good Choices Heat-&-Eat EMBUTIDO!
1 700g pack The Good Choices EMBUTIDO, thawed and sliced into 1-inch pieces (about 8 slices per log)
For the Cranberry Balsamic Sauce
1 can whole cranberry sauce (we used @oceansprayinc brand)
2 tablespoons balsamic vinegar
2 tablespoons brown sugar
1/4 cup olive oil
1/2 cup water
1/2 tsp dried rosemary
1 tsp rock salt
1/4 tsp pepper
For the Spinach and Orange Salad
500g fresh spinach leaves, torn into bite-size pieces
3 pcs fresh mandarin orange, peeled, sectioned, and seeded
1/3 cup balsamic vinaigrette (1/4 cup balsamic vinegar, 2 tablespoons extra virgin olive oil, 1 tablespoon brown sugar, 1 pinch each of salt and pepper)
2 tablespoons walnuts, coarsely chopped
1. Pre-heat oven to 350°F (175°C).
2. Mix all of the ingredients for the cranberry balsamic sauce in a mixing bowl. Brush a baking dish with oil and put half of the mixture. Arrange the sliced EMBUTIDO on the baking dish and top it with the remaining sauce.
3. Bake for 20 minutes or until the sauce reduces inconsistency.
4. Mix all of the ingredients for the balsamic vinaigrette in a mixing bowl. Toss in the spinach and oranges and top with chopped walnuts.
It's so easy going meat-free!
#YouWontBelieveItsNotMeat #WeAreFilipinoPlantbased #FilipinoVeganMovement