"Chicken" and Veggies in a Garlic Almond Sauce

This is another recipe that seems like it just wouldn't taste good... but it does.  In fact, it's really good!  The garlic, almond butter, and almond milk combine to make a rich, voluptuous sauce to ladle over the "chicken" and blend of stir-fry vegetables.  Quorn is a great substitute for chicken breast.  Except for the appearance, I can't tell the difference when tasting.  This is a flavorful low-calorie, low-carb meal.  Try this dish, and I think you'll be pleasantly surprised. :)

Ingredients:

• 1 Quorn breast
• 1 cup frozen mixed, stir-fry vegetables
• 1/4 cup unsweetened vanilla almond milk
• 2 tablespoons almond butter
• 1 1/2 tablespoons minced garlic
• garlic salt and pepper to taste
• green onions, if desired

Directions:

• Spritz a sauté pan with non-stick olive oil spray and heat on medium.
• Spoon minced garlic into pan, stirring periodically.
• Preheat the George Foreman Grill.  (Quorn is hard to cook in a sauté pan, especially frozen, without it coming out dry.  The George Foreman Grill cooks it perfectly so that it's got nice grill marks on the outside but retains its juiciness.)
• Place Quorn breast on grill and close lid.
• Warm almond butter in the microwave (1 to 2 minutes, depending on strength).
• Steam veggies in microwave.
• Whisk unsweetened vanilla almond milk and softened almond butter together with minced garlic in sauté pan.
• Keep whisking until thoroughly blended and thickened.
• Whisk seasoning in to taste.
• Place veggies on a plate, lay Quorn on top.
• Spoon sauce over everything and sprinkle with green onions if desired.