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.

Mixed Grill Kabobs

I really like kabobs. They are easy to make, and you can make them any variety of ways. They're so versatile!

Mixed Grill Kabobs

One package vegan chicken, cut into cubes
One package Gardein Beefless Tips
One package vegan sausage, cut into thick slices
Assorted fresh vegetables, cut into large chunks
1/3 c. vegan Worcestershire sauce
1 T. shredded lime peel
1/4 c. lime juice
2 t. crushed rosemary
1 T. olive oil

Place the everything in a ziploc baggie, seal, and shake well to coat everything as evenly as possible. Let marinate in the fridge overnight.

Drain well, but reserve any leftover marinade. Thread, in random fashion, the meats and vegetables on skewers (if using wooden skewers, be sure to soak them first!) Grill over medium heat, basting periodically with the leftover marinade. Cook until veggies are nicely cooked. Serve. Enjoy!

Grilled Lemon Chick'n

I love tofu. I really do. I've made some absolutely scrumptious dishes with it. But sometimes I like to try using some of the meat substitutes.

Grilled Lemon Chick'n

One package chick'n of choice
2 T. lemon juice
1 T. lemon zest
1/2 t. oregano
1/4 t. paprika

Place all ingredients in a ziploc baggie and marinate overnight. Grill the chick'n until heated through. Serve. Enjoy!

Curried Chicken Day

Today is Curried Chicken Day. I'm only over the last year or so new to Indian cuisine. I'd pretty much avoided it in the past, thinking it too spicy. But I've had several dishes that I especially liked, so am still working my way through the cuisine.

One day Whole Foods had some vegan curried chicken on their hot bar, and I tried some. Omg, it was delicious! I think I went back a few more times that week just to get more. Which, of course, can get expensive, so I decided to try to make some at home.

Curried Chicken Salad

One package favorite frozen chicken (mine is Delight Soy nuggets), baked according to package directions, chopped
1/4 c. diced red onion
 ribs celery, diced
1/2 to 1 cup chopped peanuts
1-1/2 c. vegan mayonnaise
2-1/2 T. curry powder
Dash turmeric
Salt and freshly ground pepper, to taste

Mix everything together in one large bowl, until coated well. Serve. Enjoy!

Chick'n Perloo

Day 7 for Vegan Mofo is: Make / eat some thing inspired by a book or film. So many choices! But I went with my recent passion - mysteries.

I have been lately reading a series that takes place in a tea shoppe in Charleston. Each book features recipes in the back, so I adapted one for this challenge.

Chick'n Perloo

Olive oil
Vegan chick'n breasts
One onion, chopped
Half of a green bell pepper, chopped
1 c. brown rice
2 c. vegetable broth
1/4 t. salt
1/4 t. pepper
Vegan bacon bits

Saute the onion and bell pepper in olive oil until soft. Add the rice, and stir to mix in well with the vegetables. Add the broth and the seasonings. Lay the chick'n breasts on top. Sprinkle with vegan bacon bits. Bring to a boil, reduce to simmer, and cover. Let cook for about 20 minutes, or until the rice is cooked. Serve. Enjoy!

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.

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.

Dilled Chick'n Salad

Since we've been eating salads the traditional way, in a bowl with a fork, I decided to change it up a bit and make one you can eat on lettuce or in a sandwich.

Dilled Chick'n Salad

Vegan chick'n - I used Trader Joes chick'n strips - sautéed and diced
2 sticks of celery, chopped
4 oz. vegan cream cheese
1/2 c. vegan mayonnaise
1/4 c. vegan sour cream
1 T. dill
1 t. dry mustard
1/4 t. salt
1/4 t. coarse ground black pepper

Combine all the ingredients in a bowl and stir to mix well. Cover and chill until ready to serve. Serve. Enjoy!

We ate ours on bread topped with lettuce. Everyone wanted at least two sandwiches each!

Brown Sugar Baked Chick'n

While my son loves my cooking, there is one thing we never agree on: brown sugar. I love it in dishes, he does not. From time to time he indulges me and I sneak in a dish or two, despite the inevitable complaining I will hear.

And he eats it. Nay, he devours it.

"I really don't like it when you add brown sugar to dishes, Mom," nom nom nom, "I would rather you not, you know," nom nom nom, "Otherwise this dish would be perfect," nom nom nom.

Leftovers? Never.

Brown Sugar Baked Chick'n

One package Gardein Chick'n Scallopini

4 cloves garlic, minced

Olive oil

4 T. brown sugar

Saute the garlic in olive oil until tender and fragrant. Remove from heat and stir in the brown sugar until it melts. Place the chick'n in a baking dish and spread the brown sugar/garlic mixture on top of it. Sprinkle with salt and pepper. Bake at 350 for 15-30 minutes. Serve. Enjoy!