South Seas Chick'n

Seriously, I should just buy stock in Gardein. We love their stuff. And to make it worse, we found a local retail outlet that sells a bigger variety than the grocery store! It doesn't help I keep getting coupons. I mean, you HAVE to use coupons! We just like the versatility it gives us.

True, one should never too heavily rely on pre-made or packaged items. I know this. I believe this with all my being. But if ever you need to make dinner and have limited time, these can be a major help. That's my excuse that I'm sticking with for the moment.

South Seas Chick'n

1-1/2 c. vegetable broth
3 T. soy sauce
2 T. cornstarch
2 T. mango chutney or preserves
1 T. lime juice
Olive oil
Broccoli florets (as much or as little as you like)
One onion, sliced
2 cloves garlic, sliced
One package Gardein Chick'n Scallopini
Cooked rice

Mix the broth, soy sauce, cornstarch, mango and lime juice in a bowl and set aside. In a skillet, sauté the broccoli, onion and garlic in the olive oil until softened. Add the scallopini, cover, reduce heat and cook until scallopini is heated through. When the scallopini is fork tender, remove each piece and slice. Return to the skillet, add the broth mixture and stir to heat through and mix well. When the sauce is thickened, serve the scallopini, vegetables and sauce over rice. Enjoy!

Spicy Country Fried Tofu

I used to love my mom's fried chicken. She quit making it years ago, and now that I'm vegan, this pleases me enormously. However, only she could get the flavors just right. Which makes me realize it wasn't the chicken, actually, but the seasonings. I have tried to explain this to the meat eaters I know, that more often than not it is not the meat they like so much, but the flavors.

I've made several fried chick'n recipes over the years. I almost always use tofu, because it lends itself so well. Some of my various versions have included Fried Chick'n for National Fried Chicken Day and Southern Fried Tofu. I guess I really should find some kind of copycat recipes for some local fried chicken places and try them out. At any rate, this is yet another version of fried chick'n, using tofu.

Spicy Country Fried Tofu

1 c. flour
2 t. garlic salt
2 t. pepper
1 t. paprika
1/2 t. poultry seasoning
Non-dairy milk
One package of extra firm tofu, frozen, boiled, pressed, sliced
Olive oil

Combine the seasonings in a large Ziploc baggie and shake to mix well. Pour the milk in a shallow bowl. Dip each slice of tofu in the milk, then add to the spice baggie and shake to coat evenly and well. Do this until each slice of tofu has been coated. Heat the oil in a frying pan. You want enough oil to come up the sides of the tofu. Fry each piece until a beautiful golden brown. Serve. Enjoy!

Coconut Sesame Chick'n

My husband and my daughter-in-law are both huge fans of coconut. I can take or leave it, but sometimes it does add a nice flavor to dishes. This one is no exception.

Coconut Sesame Chick'n

Olive oil
1 T. sesame seeds
1 T. shredded coconut
One package Gardein Chick'n Scallopini
Salt and pepper to taste
Cooked whole green beans

Cook the sesame seeds and coconut in the olive oil until they just start to turn golden. Remove from pan. Add more oil and cook the scallopini until it begins to brown, then add the sesame seeds and coconut back into the pan, on top of the scallopini. Sprinkle with salt and pepper. Serve the scallopini over the green beans, and make sure to get a nice dollop of the sesame seeds and coconut on each serving. Enjoy!

Beefless Stroganoff

I've made a stroganoff before, a green bean and mushroom stroganoff and then another green bean and mushroom stroganoff for the crockpot. But a couple of weeks ago, I took a trip to a new Trader Joe's in town, just to check it out. I came across these beefless strips and bought a package, figuring I would no doubt come up with something to use them in.

I did.

Beefless Stroganoff

One package of Trader Joe's Beef-less Strips
Vegan butter
One onion, chopped
2 c. vegan mushroom soup (use your favorite recipe)
One container vegan sour cream
Favorite cooked noodles

Saute the onion and beef-less strips in the vegan butter until the onion is softened. Add the mushroom soup and half of the container of vegan sour cream. Stir until well mixed and heated through. Serve over your favorite noodles. Season to taste. Serve. Enjoy!

As simple as this recipe was, it was absolutely delicious! My son and I had two servings and my husband polished it off the next day for lunch. I had never used the Trader Joe's beef-less tips before, but I will most definitely buy them again!

Southern Chili

In Texas, chili is beef, beef, oh, and, beef. They are very specific here and chili cook-offs are common. I grew up with a different version that my dad makes. Okay, yeah, it has beef in it, too, but it most definitely is not the Texas norm. I have, of course, veganized his version and eat it once or twice during the year. It is a comfort food for me.

One of the biggest benefits of being vegan, that I have found at least, is the huge variety of food my family now eats. I never realized how limited our diet really was when we ate meat. We tended to fall back on the usual fare regularly, mostly out of convenience but always because it was tried and true. Despite my penchant for loving to try new recipes, I still tended to rely on the known, versus the unknown. And this with kids who have never been picky eaters! Sigh.

It pleases me enormously now to cook, and try new foods, or different combinations. It's fun. And it makes cooking such a pleasure! It also helps - a lot! - that I have such enthusiastic and willing to try new things eaters.

This recipe is one of those that takes foods we love and combines them in a different and delicious way.

Southern Chili

Olive oil
One onion, chopped
2 carrots, chopped
3 cloves garlic, chopped
One bag frozen collard greens (or fresh, if available)
2 cans diced tomatoes
1 T. chili powder
1 t. hot sauce
1-1/2 c. water
2 cans black eyed peas, drained

In a Dutch oven, saute the onion, carrots and garlic in the olive oil until softened. Add the collards, tomatoes, chili powder, hot sauce and water. Bring to a boil, cover, reduce heat and simmer for about 30 minutes. Add the black eyed peas and heat through. Serve over rice. Enjoy!

Pecan Fried Tofish

I am one of those types of people who loves, loves, loves nuts. I like to cook with them, add them to salads, bake them into desserts. I eat them raw by the handful. Did I mention how much I love nuts? My family has become accustomed to my adding them to as many dishes as possible, and humor me by eating them.

Pecan Fried Tofish

One package extra firm tofu, frozen, thawed, pressed, sliced
Flour
1 c. bread crumbs
1 c. chopped pecans
Non-dairy milk
Olive oil

Place some flour in a Ziploc baggie and add the tofu slices, two at a time. Give a good but gentle shake to coat the tofu. Repeat until all slices have been dusted with flour. Pour plain, non-dairy milk into a shallow bowl. Dump the flour from the baggie and add the bread crumbs and pecans. Lay slices of tofu in the milk to coat, then add to the baggie and give another good but gentle shake to coat with breadcrumb mixture. Fry these coated pieces in olive oil until nicely golden brown. Serve alone or with vegan tartar sauce.

Half my family thought they were a little bland, but the other half loved them as is. Play around with seasonings to find a mix you like.

I served mine up with cole slaw and French fries.

Deviled Chick'n Cutlets

We've had such great success grilling the Gardein Chick'n Scallopini that I decided to see how well they'd cook in my regular oven. As was to be expected, they did not disappoint!

Deviled Chick'n Cutlets

One package Gardein Chick'n Scallopini
3 T. vegan mayonnaise
3 T. Dijon mustard
3 cloves garlic, minced
1/2 t. sage
1/2 t. hot pepper sauce
1/4 c. bread crumbs
1/4 t. salt

Spray a baking sheet with cooking oil. Lay the cutlets on this baking sheet. Mix together the mayonnaise, mustard, garlic, sage and hot pepper sauce. Brush liberally on one side of the cutlets. Mix together the bread crumbs and salt. Sprinkle liberally on top of coated cutlets. Now flip them all over and repeat with the mayonnaise mixture, topped with the breadcrumbs. Bake at 450 for 15 minutes. Serve. Enjoy!