End-of-Summer Saute

• 1 Tbs. olive oil
• 2 Tbs. unsalted butter or soy margarine
• 2 Vidalia or other sweet onions, peeled and thinly sliced
• 1 cup corn kernels
• 1 Tbs. minced garlic
• 2 tomatoes, diced
• 2 long green chiles such as Anaheim, thinly sliced
• Salt and freshly ground black pepper to taste
• 6 oz. soy chicken strips
• Seasoning salt to taste
• 1 cup shredded soy cheese for garnish

1. Heat large skillet over medium-high heat, and add oil and butter.
2. When hot, add onion slices, and saute until translucent.
3. Reduce heat to medium.
4. Add corn kernels, garlic, tomatoes and green chiles, and saute 10 minutes, or until tomatoes become pulpy.
5. Season with salt and pepper.
6. Using long-handled spoon, scoop vegetables onto large plate.
7. Add soy chicken strips to skillet, season with seasoning salt and saute 2 to 3 minutes, or until slightly golden.
8. Remove from skillet, place on top of vegetables and garnish with cheese before serving.

olive oil, butter, vidalia, corn kernels, garlic, tomatoes, long green chiles, salt, soy chicken, salt, soy cheese

Taken from www.vegetariantimes.com/recipe/end-of-summer-saut/ (may not work)