Pesto Chick'n & Mushrooms
1 package (8 oz or 227g) of chick'n strips
1 package (8 oz or 227g) of mushrooms
1 1/2 to 2 cups (or 345g to 460g) of fresh basil leaves
For the pesto:
I make the pesto by taste, I never use measurements...
Put the basil, pine nuts, garlic, olive oil, and salt in a blender and blend until it's nice, thick, and most of the clumps are out. For the pine nuts, I just dump some in my hand and drop them in, and Katie and I are garlic lovers, so I probably put in about 4 cloves worth...seriously. It may even be more, who knows. I put about 3 'glugs' of olive oil in.
For the chick'n and mushrooms:
Slice the mushrooms to your liking. On medium high heat, melt the vegan butter in a pan and toss the mushrooms in. Put a splash of soy sauce on them, maybe about a teaspoon's or tablespoon's worth (you don't want to overpower it). Add pepper to taste. Stir.
After the soy sauce has cooked into the mushrooms (about 5 minutes), add the chick'n strips. I cut them in half with a wooden spoon after they have thawed to make them more 'bite sized'. Cook to your liking, I cooked ours until it was nice and brown on the outside. I added a little garlic towards the end and sauteed it for a minute or two.
Remove from heat and stir in the pesto. Serve with pasta or mashed potatoes. Put it on some bread. Then, eat it and enjoy.