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.

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!

Patriotic Pasta Salad

Guitars. Drums. Sparklers. Laughter. Beer. My cats hiding under my bed. It must be July 4th.

This year we attended the second annual July 4th celebration at the home of a friend. What a great time we had! Plenty of food and lots of great conversation. I finally got to watch a young woman we know hoop. I tried a whiskey that tasted like cinnamon candy. Got rave reviews on my pasta salad.

Yep, it was a good day.

Patriotic Pasta Salad

One package of pasta (mine was shaped like flags and stars)
1/4 c. white white vinegar
1 T. water
1-1/2 t. salt
1/2 t. stevia
1/2 t. dried tarragon (I had some dried dill I tossed in, too)
1/8 t. black pepper
1/3 c. olive oil
Grape tomatoes, halved
3 carrots, shredded
3/4 c. vegan cheese, cubed

Cook the pasta according to the package directions, drain and rinse. In a small bowl, whisk together the vinegar, water, salt, stevia, tarragon and black pepper. Slowly pour in the olive oil while continuing to whisk.

Add the pasta to a large serving bowl, add the tomatoes and carrots and pour in the vinegar and oil mixture. Mix well, but gently and chill. Add the cheese and mix in well before serving at room temperature.

Enjoy!

The only vegans at this shindig were my daughter and me. The hostess' mom made a special corn dish for us that was very good. Others brought fruit and vegetable trays, so we had plenty to eat. The non-vegans, who didn't know my pasta salad was vegan, all commented on how much they really liked the pasta. Always what a cook wants to hear!

Green Food for Green Thursday

Today Catholics all over the globe celebrate Holy Thursday. In the Czech and German traditions, it has another name: Green Thursday. They celebrate it by eating large green salads, so I thought, well, let's expand on this a bit. So, I made an all green supper.

Green Goddess Salad with Green Goddess Dressing

Green, leafy lettuce
Cucumber, peeled and chopped
Tomato - cut into bite sized pieces
Half of a red onion, chopped
One can of black olives
1/4 c. pine nuts, roasted
Fresh parsley, chopped
Green Goddess Dressing
Faux Feta

Mix salad ingredients together and toss well to coat.

Green Goddess Dressing

2 garlic cloves, minced
2 green onions, chopped
Fresh parsley, chopped
Fresh basil, chopped
1/4 c. olive oil
1/4 c. tahini
2 T. apple cider vinegar
1 T. lemon juice
1/2 t. salt
1/4 t. black pepper

Combine all ingredients and blend well in a food processor. Add to salad.

Faux Feta

One package firm tofu, drained and pressed and frozen, boiled, pressed again
2 T. olive oil
2 T. water
1/4 c. red wine vinegar (actually a little less, we thought it turned out a little tangy)
Fresh basil, chopped
1 t. salt
1/4 t. dried oregano
1/4 t. dried dill
1/4 t. black pepper

Crumble the tofu and mix with remaining ingredients. Let marinate at least an hour.

Green Beans with Brazil Nuts

Frozen or fresh green beans, steamed
2 T. olive oil
One onion, chopped
1/4 t. salt
Brazil nuts, chopped
Fresh basil, chopped
Lemon juice

In the olive oil, saute the onion, nuts and basil. Add the green beans and salt, sprinkle in a dash of lemon juice, mix well and heat through. Serve.

Okra Strips in Lemon-Tarragon Viniagrette

Frozen whole okra, thawed, ends trimmed and pods cut in half lengthwise
Flour mixed with Cajun spices of choice
3 T. lemon juice
1 t. red wine vinegar
1 t. Dijon mustard
One clove garlic, minced
1 t. dried tarragon
8 T. olive oil

Coat the okra in the flour mixture and set aside. Mix remaining ingredients in a frying pan and mix well. Heat to medium high and add coated okra. Cook until brown. Serve.

The plated food looked really lovely, even if it was heavily green!