Disclaimer: No Animals Were Harmed in the Making of This Meal

I've been wanting to change my diet to more of a plant based diet for quite some time.  Here I've created a totally vegan meal that is based on my experience dining at The Trencherman.  This is a meal that proves that you can really make great tasting food absent of meat.  While I don't think that I will ever switch to a completely plant based diet, I am going to be eating a ton more veg and a lot less meat.

Panko Crusted Gardien
1/4 cup Whole Wheat Panko
1/4 cup Whole Wheat Flour
1 tsp Dried Thyme
1/2 Teaspoon savory
1 tsp Dried Herb de Provence
4 Gardien Lightly Seasoned Chick'n Scallopini Breasts (Found in frozen section)
2 Tablespoons Grapeseed Oil

1. Mix the dried herbs, panko and flour together
2. Press the thawed cutlets into the breading to coat them.  (I didn't season them the frist time I tried them. For this I used the Gardien Lightly Seasoned Chick'n Scallopoini.  I didn't think that this breading technique would work at all because there would be nothing to bind the breadcrumbs to the chick'n, works great).
3. Add oil to pan and preheat over medium heat.
4. Fry until Golden brown (About 2-3 mins per side and remove to drain excess oil.

Spicy Mango Chutney

1 Cup Mango Orange Juice (I used Naked brand for this)

1/4 Cup White Balsamic Vinegar

1/2 Serrano chile thinly sliced (Can use up to one and a half if you like things really spicy)

1 Mango diced I use the second method in the video below:

1. Bring the mango juice and balsamic vinegar to a boil over and reduce to simmer over medium low heat.
2. Add in the Mango and chile
3. Let the sauce reduce until thick, about 30-45 mins.

Stewed Pistachios

1 lb raw Pistachios

3 Bay Leaves

1 cup White wine

2 tbsp Adobo Seasoning

Juice of one lime

1. Cover the nuts in water and add the cup of white wine, bay leaves and adobo seasoning.
2. Bring the nuts to pressure in a pressure cooker and cook at pressure until tender about 45 mins. You don't necessarily need a pressure cooker for this, the pressure cooker just makes fast work of the cooking process.  You could get the same effect by boiling the nuts for a few hours. I use a stovetop one like the one below:
   
   Electric ones are nice as well though:
   
3. Drain the nuts, reserving 2 cups of the liquid.
4. Remove the bay leaves and puree half of the beans with the reserved liquid until smooth.
5. Mix the puree with the remaining nuts.

Mint and Lime Zucchini Salad

1 lb zucchini

Juice of two limes

Zest of one lime

2 tsbp fresh Mint

1 tbsp fresh Cilantro

2 tsbp good quality olive oil

1. Slice the zucchini 1/8 inch thick, lengthwise using a mandolin slicer (This is purely for ascetic purposes,  you can still make a great salad by hand slicing the zucchini)
2. Blanch in boiling water for 1 min (Again, this is just to make the salad look pretty raw is better for you but the blanching helps to bring out a bright green color in the skin of the zucchini)
3. Remove to an ice bath (I suggest you do the past two steps in batches, to avoid overcooking the zucchini)
4. Drain excess water.
5. Combine all ingredients