Friday, January 23, 2015

Garlicky Garbanzos and Friends, Redeux

I made this again recently and made a couple of slight changes. Seriously, this dish is so quick and easy and yummy. Definitely a good one when you have little time.

The original recipe is posted here.

This time I added about a teaspoon of savory with the other herbs, and a sprinkling of black pepper to the finished dish. I think I liked it even better.

You can also dice up potatoes, rather than using the canned variety, if you have some potatoes hanging around, begging to be used. Just cut them in a small dice and cook as the recipe suggests, and they should come out soft.

You can also cut the ingredients in half quite easily.

Thursday, January 22, 2015

Milano Lemon Chick'n

I had a package of chick'n breasts in the freezer and debated about what to do with them. I wanted something kind of simple, not too complicated, but yummy. And had to use ingredients I already had at home, which wasn't much. I really need to go grocery shopping...

Anyway, this was the result.

Milano Lemon Chick'n

One package favorite vegan chick'n breasts
1 T. olive oil
1/2 c. lemon juice
1/2 t. thyme

Lay the breasts in a frying pan. Mix the olive oil, lemon juice and thyme together, and pour over the chick'n. Bring to a boil. When it boils, cover and reduce to simmer for 15 minutes. About halfway through, flip the chick'n over. Serve. Enjoy!

You can lightly panfry the chick'n in butter before you add the sauce if you like, but I didn't. It came out very juicy and tender - and lemony!

I snuck one as a leftover for my lunch the next day.

Wednesday, January 21, 2015

Tarragon Chick'n Salad

Whole Foods makes about four vegan chick'n salads. I've tried three of them, and they are delicious! I asked an employee about what chick'n they used, and when she went to show me, the product wasn't there. She couldn't remember the name of it, just what the package looked like.

So I cozied up to Google.

I discovered that Whole Foods uses (or at least is purported to use) a particular brand for a couple of the chick'n salads. Lo and behold, about a week later I find that very chick'n at my Whole Foods! Yay! So I bought it, and I have to say I'm pretty sure this must be the chick'n they use. And it's fabulous!

Tarragon Chick'n Salad

One package Delight Soy Nuggets, baked per package directions, chopped
3 celery stalks, chopped
1/4 onion, diced
Vegan mayonnaise
1 t. tarragon
1 t. parsley
1/4 t. black pepper
1/2 c. chopped nuts (I used cashews, but you can use pecans, almonds, walnuts, etc.)

Mix everything in a bowl, with enough mayonnaise to coat and mix but not overwhelm. Serve as a salad or on a sandwich with your favorite toppings. Enjoy!

This was my first time to use the Delight Soy Nuggets, and I will definitely use them again. I liked the smell, the taste, the ease of them.

Tuesday, January 20, 2015

Corn Pudding

When I hear the word pudding, I certainly don't think of corn. Or anything savory, truth be told. But this was really delicious.

Corn Pudding

3 c. vegan milk
1/2 c. soft tofu
One bag of frozen kernel corn, thawed
1/3 c. bell pepper, chopped
1/2 c. onion, chopped
Salt to taste
Hot pepper sauce to taste

Heat milk in a pot until just boiling. Place tofu and 2 c. of corn into a food processor and process until almost smooth. Add remaining ingredients to the milk and stir to mix. Place everything in a lightly greased casserole dish, stir again to mix well. Bake, uncovered, at 325 for 45 minutes, or until slightly firm to touch. Serve. Enjoy!

Monday, January 19, 2015

Baked Sweet and Savory Mashed Potatoes

My family is not crazy about sweet potatoes. While I can't say they are my favorite food, I do like them. Somewhat. This is one of those ways I like them, and in this case, my family really did, too.

Baked Sweet and Savory Mashed Potatoes

3 lbs. potatoes, cut into chunks
One 29 oz. can sweet potatoes in syrup, drained and mashed
One container vegan cream cheese
One container vegan sour cream
2/3 c. vegetable broth
Salt and pepper to taste
Vegan bacon bits

Boil the potatoes in water until tender, about 20 minutes. Drain. Return the potatoes to the pot, and add the sweet potatoes and cream cheese. Mash until smooth. Stir in the sour cream, broth, salt and pepper and bacon bits. Place this in a casserole dish and bake, uncovered, at 350 for 20 minutes. Serve. Enjoy!

Friday, January 16, 2015

Caribbean Dressing

My husband and daughter-in-law love coconut. I'm not a huge fan of it, but I try to find dishes for them that I think I will like, too. This is one of those dishes.

Caribbean Dressing

One loaf of bread, cut in cubes
1/4 c. olive oil
2 T. chopped garlic
2 T. tarragon
2 onions, chopped
1/2 c. celery, diced
2 c. mango, cubed
1/2 c. cilantro, chopped
One package vegan Italian sausage
1/2 c. vegetable stock
1/4 c. shredded coconut

Mix the bread cubes with the olive oil, garlic, tarragon, and salt and pepper to taste. Bake it for 10 minutes at 350. In a skillet, sauté the onions, celery, mango, and cilantro. Add the baked bread cubes to the skillet briefly, then place everything in a bowl. In the same skillet, sauté the sausage with the vegetable stock. When sausage is browned, add this mixture and the coconut to what is already in the bowl. Stir to mix everything well. Place this new mixture in a casserole dish and bake at 350 for 30 minutes. Serve. Enjoy!

Thursday, January 15, 2015

Cranberry Orange Relish

A new Whole Foods opened in town recently, and we all piled into the car to check it out. While there, my daughter informed us of another, slightly similar but not as cool, store located just across the street from the new Whole Foods. I had friends who had been employed at this other store, so I had a knowledge of its existence, but had never visited. So, we did.

While there wasn't anything  new or exciting about it, there was one exception. A lady was giving out samples of foods to entice people to order complete dinners. We got to sample a cranberry orange relish and it was fabulous! I have always made a cranberry dish for Thanksgiving, but its always the same dish, every year. This recipe was quite different. I had to find a way to make it.

Cranberry Orange Relish

One navel orange, unpeeled and cut into chunks
One bag of fresh cranberries
3/4 c. stevia (see note)
Chopped pecans

Place everything except the pecans in a food processor and chop until finely chopped but not pulverized. Place the mixture to a bowl and add the pecans. Stir to mix well. Cover and chill overnight. Serve. Enjoy!

Note: As much as I love stevia, it did not sweeten this very much. In fact, it was quite a tangy dish. I later added a can of pineapple to it, and it greatly improved the sweetness.
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