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.

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.

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.