Wednesday, May 16, 2018

Hawaiian Chick'n

Have you ever noticed looking in older cookbooks how a recipe will be called Mexican, or Chinese, or any ethnic or exotic cuisine, but the recipe falls really short of authentic? This is probably one of those as far as names go, but Betty Crocker would be proud. Despite the name, it's really quite tasty. I think you'll like it.

Hawaiian Chick'n


Vegan chick'n (I like gardein for this), cut in chunks
1/2 c. orange juice
1/4 c. barbecue sauce
1 can pineapple chunks, drained

Add everything to a skillet, mix well, and bring to a boil. Reduce to simmer and cover. Watch the sauce. Mine evaporated, so double the sauce, or add a little of the pineapple juice if you need to. Let simmer about 5 minutes or until chick'n is cooked thru, and serve over rice. It's really good, but I would make sure about sufficient sauce next time.

Wednesday, May 9, 2018

Spicy Chickpeas and Potatoes

I haven't been a big fan of Indian food, but over the past few years have been slowly acquiring a taste for it. I don't like spicy food as a general rule, preferring the spice toned down a bit. I am always amazed when dining at our local Thai restaurant and two of my kids order their dishes highly spiced, when I go for the level just above no spice. So Indian food is another new adventure for me.

Spicy Chickpeas and Potatoes


2 c. water
1 bay leaf
1 can of chickpeas/garbanzo beans, drained
Olive oil
1 t. ground coriander
1/2 t. cumin
1 t. ginger
2 cloves garlic, minced
1 t. turmeric
Half an onion, chopped
3-5 potatoes, peeled and cubed
2 c. chopped tomatoes
Cilantro

Bring the water and bay leaf to a boil, and add the garbanzo beans. Boil for about 5 minutes, then drain, but retain, the water. Saute the spices and onion until the onion is tender. Add the potatoes and the tomatoes, bring to a boil, cover and reduce to simmer. After about 20 minutes (or until potatoes are soft), add a couple of tablespoons of the reserved garbanzo water and a handful of chopped, fresh cilantro. Cook until the the liquid becomes gravy like. Salt to taste. Serve. Enjoy!

Personally, I found this just a tad too spicy for me, but my kids liked it. Next time I will tone down the spices a bit.

Wednesday, May 2, 2018

A twist on Sloppy Joes

My daughter and I were talking about what to make for dinner, going around and around because  nothing appealed. She found this recipe for Philly Cheese Steak Sloppy Joes, and I was intrigued.  It needed veganizing, of course, and we did, with delicious results!


I substituted Gardein Beefless Grounds for the hamburger, vegan butter and vegan Worcestershire sauce, vegetable broth for the beef broth, and Follow Your Heart Provolone for the cheese.  The cheese melted beautifully in the mixture and the taste was divine! Seriously, we all had two sandwiches, we just couldn't get enough! We will definitely make this again.

Friday, August 18, 2017

Roasted Broccoli with Garlic and Lemon

I love broccoli. I eat it cooked or raw. It's delicious in just about every way.

Roasted Broccoli with Garlic and Lemon


One pound fresh broccoli florets, or one bag frozen broccoli florets
Olive oil
3 garlic cloves, minced
1/2 t. oregano
Salt and pepper
2 T. lemon juice

Place everything in a large bowl and stir to coat well. Place in a single layer on a baking sheet, and bake at 400 for about 15 minutes. Stir at least once in the middle of the cooking time. Serve. Enjoy!

Wednesday, August 16, 2017

Meatballs in Onion Sauce

I absolutely love Gardein's Meatless Meatballs. Seriously, they are my favorite. I tend to keep a bag in the freezer often, and use either in spaghetti or meatball sandwiches. But I wanted something different. This was the result.

Meatballs in Onion Sauce


One package Gardein Meatless Meatballs
Olive oil
One onion, chopped
1 T. all purpose flour
2 c. vegetable broth

Saute the onion in the olive oil until softened. Add the flour and stir to mix well, then add the vegetable broth, stirring constantly until thickened. You may need to sprinkle in a little more flour. Add the meatballs to the gravy, and let simmer for 15 minutes. Serve over wide noodles. Enjoy!

Monday, August 14, 2017

German Sauerkraut Soup

Growing up, I didn't like sauerkraut. Then one day I sauteed some sausage and threw in some onions and green peppers. On a whim, I added a can of sauerkraut. I've kind of liked it ever since. Now my youngest has become quite fond of the stuff, so when I told him I was going to make a soup with it, he got pretty excited.

German Sauerkraut Soup


2 onions, diced
3 carrots, sliced
3 celery ribs, sliced
4 c. vegetable broth
2 c. sliced mushrooms
About 5 potatoes, cubed (I don't peel, but feel free to if you prefer)
One can of vegan cream of mushroom soup (or homemade, if you have a favorite recipe)
One can sauerkraut
2 t. dill
Salt and pepper to taste

Add everything to a pot and bring to a boil. Once boiling, reduce to simmer and cook until potatoes are soft. Serve. Enjoy!

Friday, August 11, 2017

Green Bean and Tomato Salad

This is a really refreshing and light simple salad.

Green Bean and Tomato Salad


2 c. green beans, either fresh and cut into 2 inch pieces, or frozen
One tomato, sliced into 12 wedges
1 T. red wine vinegar
1 T. olive oil
1 t. soy sauce

Steam the beans until tender, or cook according to package directions. Add the beans and tomato to a large bowl. Mix the vinegar, olive oil, and soy sauce together, and pour over the vegetables, Stir gently to coat well. Marinate at room temperature for about an hour. Serve. Enjoy!
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