Vegan Chicken and Kimchi Tacos with Cantaloupe

I was recently presented with an Iron Chef – style challenge by Beyond Meat… The ingredients in the virtual basket were any Beyond Meat product, lettuce, radishes, tomatoes, cantaloupe and kimchi. Given the focus of my first soon-to-be-released cookbook, my brain went immediately to tacos.

My plan was to grab all the ingredients at Whole Foods but after learning they were out of stock on kimchi, I headed to the Asian market where there was an entire section devoted to the product. I had no idea there were so many varieties! And some contain fish, so watch out for that. I ended up going with a mild version of basic kimchi. Adjust your kimchi selection in accordance with your preferred level of heat.

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Vegan Chicken and Kimchi Tacos with Cantaloupe
 
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Author:
Serves: 6
Ingredients
  • ½ cantaloupe, small diced
  • 2 Tbsp lime juice
  • ¼ tsp. sea salt, or to taste
  • 1 head romaine lettuce, rough chopped
  • ½ bunch radishes, thin sliced at an angle
  • 1 Roma tomato, seeded and rough chopped
  • 1 9-oz. pkg vegan chicken strips, shredded (recommend Beyond Meat)
  • 1 cup prepared kimchi
  • 6 flour tortillas
Instructions
  1. Begin with the cantaloupe:
  2. In a small bowl, toss cantaloupe, lime juice, and salt. Refrigerate until ready to serve.
  3. Prepare the salad:
  4. In a medium bowl, toss the lettuce, radishes, and tomato. Set aside.
  5. For the filling:
  6. Heat oil in large skillet over medium-high heat. Add kimchi  and vegetarian chicken. Cook, stirring frequently until kimchi is caramelized and meat is heated through, 5-7 minutes.
  7. Add salad mixture to the pan and toss to blend.
  8. To Serve:
  9. Spoon kimchi/chicken/salad mixture into warmed tortillas. Top with cantaloupe.

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Meatless Meatball Subs

I recently had a craving for a meatball sandwich that just wouldn’t go away. Eventually, there was nothing left to do other than throw all previously made dinner plans out the window and address the situation. It was easy – just grabbed a package of meatless meatballs from the freezer section, some mozzarella, and a bag of sub bread. I thought I was set until I got home and realized I didn’t have any sauce… but then I found a can of tomatoes in the back of the pantry and was back in business.

A word on the meatballs: I used Gardein for this recipe (the fennel-infused flavor is delicious), and found the heating times to be way off. If you’re starting with frozen, there’s just no way they’re going to heat through in just a few minutes. I sped up the process by popping them into the microwave for maybe 2 minutes before adding them to the sauce.

I still eat dairy cheese about half the time and that’s what I used here but obviously vegan mozzarella would work fine.

 

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Meatless Meatball Subs
 
Author:
Serves: 4
Ingredients
  • 1 teaspoon olive oil
  • 2 cloves garlic, minced
  • 1 14-oz. can diced tomatoes
  • ¼ teaspoon red pepper flakes
  • 2 teaspoons fresh parsley, chopped
  • ⅛ teaspoon dried oregano, or ½ tsp. fresh, chopped
  • salt and pepper, to taste
  • 1 pkg. of 12 meatless meatballs, pre-heated
  • 2 cups baby arugula
  • 1 cup mozzarella, shredded
Instructions
  1. Begin with the sauce:
  2. In a small saucepan, heat oil over medium heat.
  3. Add garlic and cook 1-2 minutes, until softened and fragrant.
  4. Add tomatoes, red pepper flakes, parsley, oregano, salt, and pepper.
  5. Bring to a boil, then reduce heat to low. Simmer, stirring frequently, until heated through.
  6. Add the meatballs, stirring to thoroughly coat with the sauce and heat through.
  7. To serve:
  8. To each split sub roll, add a handful of arugula.

 

 

 

Vegan Chicken Salad with Curry

Chicken salad is one of those dishes I’ve always associated with summertime. It’s such a perfect meal because you can serve it so many ways – salad, sandwich, cracker spread, stuffed in tomatoes as an appetizer – all good! So anyway, I had a craving today and decided to whip a small batch for lunch. This version is vegan which also makes it super convenient since there’s no cooking involved. Just chop, mix, and eat. This was also my first time using curry in a chicken salad and I love the subtle extra layer of flavor. I actually ate this twice yesterday; the lunch leftovers made for a tasty late night snack on crackers.

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Vegan Chicken Salad with Curry
 
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Serves: 2 cups
Ingredients
  • ⅓ cup vegan mayonnaise
  • 1 tsp. lime juice
  • ¼ tsp. curry powder, or to taste
  • 1 - 9oz. pkg. vegan chicken strips, cubed (recommend Beoynd Meat)
  • 1 large stalk celery, chopped
  • 1 green onion, sliced
  • ¼ cup red grapes, quartered
  • 1 TBSP pecans, chopped
Instructions
  1. Combine mayonnaise, lime juice, and curry powder in a small bowl; set aside.
  2. To a medium bowl, add cubed chicken, celery, green onion, grapes, and pecans. Stir to combine.
  3. Fold in the mayonnaise mixture. Adjust seasoning to taste and serve immediately or refrigerate for later.

 

Veggie Muffins – Toddler Approved and Gluten Free

Our 3-year old will try just about any vegetable placed in front of her.  She doesn’t necessarily love every vegetable we introduce her to though and zucchini is definitely on her list of least favorites.  That is, when it’s baked or sautéed or whatever.  But… offer her zucchini in a warm, sweet (sugar-free) muffin and she’s all over it! We made these together so she was aware of all the vegetables going in, even the zucchini, but was just so excited we were baking in the first place that it didn’t matter.

This recipe yields 12 full-size muffins:

Veggie Muffins – Toddler Approved & Gluten Free
1 medium zucchini, grated
1 medium carrot, grated
1 small sweet potato, grated
1 1/2 teaspoon baking powder
1 teaspoon salt
1 cup sprouted brown rice flour
2 eggs, beaten
1/2 cup applesauce
1 TBSP honey
Preheat oven to 375°
In a large mixing bowl, combine all ingredients; stirring just until blended.
Spoon into prepared 12-muffin tin.
Bake approximately 20 – 25 minutes or until golden brown and a toothpick inserted comes out clean.
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Veggie Muffins - Toddler Approved & Gluten Free
 
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Author:
Serves: 12 muffins
Ingredients
  • 1 medium zucchini, grated
  • 1 medium carrot, grated
  • 1 small sweet potato, grated
  • 1½ teaspoon baking powder
  • 1 teaspoon salt
  • 1 cup sprouted brown rice flour
  • 2 eggs, beaten
  • ½ cup applesauce
  • 1 TBSP honey
Instructions
  1. Preheat oven to 375°
  2. In a large mixing bowl, combine all ingredients; stirring just until blended.
  3. Spoon into prepared 12-muffin tin.
  4. Bake approximately 20 - 25 minutes or until golden brown and a toothpick inserted comes out clean.

Eggless Frittata with Sweet Potato and Kale

Ever since I made that amazing tofu “egg” salad, here, I’ve been mildly obsessed with tofu as an egg replacement. So what if I’m a little late to the party on this one; I’m here now and excited to veganize more of our favorite egg-based dishes. Turns out, the secret is in the nutritional yeast, or “nooch”.  This is what gives the tofu that egg-y flavor so play around with amounts to adjust the flavor intensity.

About the frittata: I can confidently tell you that this is a great make-ahead meal. I actually baked this frittata on Friday but we didn’t get around to eating it until Sunday morning. Honestly, I was a little apprehensive about serving a tofu frittata but it turns out I was worried over nothing. This was delicious! It was delicious 2 days after baking so we’re definitely eating the next one on the same day! And like most frittatas, this one can be enjoyed hot, cold, room temp.; doesn’t matter.

 

Eggless Frittata with Sweet Potato & Kale

1 – 14oz. pkg. extra-firm tofu, drained well
1 teaspoon sea salt
1/2 teaspoon pepper
3 TBSP nutritional yeast
1 TBSP olive oil
1/4 cup red onion, diced
1 clove garlic, minced
1/2 cup vegetable broth
1 medium sweet potato, diced (1 cup)
1 cup kale, rough chopped

In a food processor, combine tofu, salt, pepper, and nutritional yeast. Set aside.

In a medium oven-safe skillet, heat olive oil over medium high heat. Add onion and sauté 1-2 minutes, until softened and fragrant. Add garlic and cook an additional 1 minute.

Pour in vegetable broth and add sweet potato. Continue cooking 5-7 minutes, stirring occasionally until liquid is mostly absorbed.

Gently stir in the kale and cook just until it’s beginning to wilt, 1-2 minutes.

Fold tofu mixture into the vegetable mixture (it will be thick). Use back of spatula to smooth across the width of the pan.

Bake, uncovered 40-45 minutes, until top is firm to the touch.

 

Eggless Frittata with Sweet Potato and Kale
 
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Author:
Ingredients
  • 1 - 14oz. pkg. extra-firm tofu, drained well
  • 1 teaspoon sea salt
  • ½ teaspoon pepper
  • 3 TBSP nutritional yeast
  • 1 TBSP olive oil
  • ¼ cup red onion, diced
  • 1 clove garlic, minced
  • ½ cup vegetable broth
  • 1 medium sweet potato, diced (1 cup)
  • 1 cup kale, rough chopped
Instructions
  1. In a food processor, combine tofu, salt, pepper, and nutritional yeast. Set aside.
  2. In a medium oven-safe skillet, heat olive oil over medium high heat. Add onion and sauté 1-2 minutes, until softened and fragrant. Add garlic and cook an additional 1 minute.
  3. Pour in vegetable broth and add sweet potato. Continue cooking 5-7 minutes, stirring occasionally until liquid is mostly absorbed.
  4. Gently stir in the kale and cook just until it's beginning to wilt, 1-2 minutes.
  5. Fold tofu mixture into the vegetable mixture (it will be thick). Use back of spatula to smooth across the width of the pan.
  6. Bake, uncovered 40-45 minutes, until top is firm to the touch.

 

 

Slow Cooked Vegan BBQ Sliders with Coleslaw

At last, it feels as if summer is on its way! Temperatures are hitting the 80s, I’m wearing shorts almost daily, and we’re on our third watermelon of the season. It’s actually warm enough today that I’m planning to serve dinner out on the back deck this evening. With BBQ and coleslaw together in one bite, these little sandwiches are like a taste of summer.  And they’re so easy!

 

Begin with the meat:

1 – 9-oz. pkg. vegan chicken strips, (recommend Beyond Meat), thawed in the refrigerator
1/2 bottle barbeque sauce
1/4 cup Italian dressing
2 TBSP brown sugar, packed
1 TBSP vegan Worcestershire sauce

Place the strips in a slow cooker.

In a small bowl, combine the bbq sauce, Italian dressing, brown sugar, and Worcestershire sauce; pour over strips. Toss to coat.

Cover and cook on Low setting for 3-4 hours.

 

Meanwhile, prepare the coleslaw:

1/3 cup vegan mayonnaise
1/4 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon celery seed
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1 Tablespoon apple cider or rice vinegar
5oz. pkg. coleslaw mix

In a medium bowl, combine mayonnaise, salt, black pepper, celery seed, garlic powder, onion powder, and apple cider vinegar. Stir until well blended.

Add coleslaw mix and toss to coat. Cover and refrigerate.

 

When the meat is ready:

Remove strips to a cutting board and use forks to shred.

Pile onto toasted slider buns along with the coleslaw and serve.

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Slow Cooked Vegan BBQ Chicken and Coleslaw Sliders
 
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Author:
Serves: 6 sliders
Ingredients
  • 1 - 9-oz. pkg. vegan chicken strips, (recommend Beyond Meat), thawed in the refrigerator
  • ½ bottle barbeque sauce
  • ¼ cup Italian dressing
  • 2 TBSP brown sugar, packed
  • 1 TBSP vegan Worcestershire sauce
  • ⅓ cup vegan mayonnaise
  • ¼ teaspoon salt
  • ¼ teaspoon black pepper
  • ¼ teaspoon celery seed
  • ¼ teaspoon garlic powder
  • ¼ teaspoon onion powder
  • 1 Tablespoon apple cider or rice vinegar
  • 5oz. pkg. coleslaw mix
Instructions
  1. Begin with the meat:
  2. Place the strips in a slow cooker.
  3. In a small bowl, combine the bbq sauce, Italian dressing, brown sugar, and Worcestershire sauce; pour over strips. Toss to coat.
  4. Cover and cook on Low setting for 3-4 hours.
  5. Meanwhile, prepare the coleslaw:
  6. In a medium bowl, combine mayonnaise, salt, black pepper, celery seed, garlic powder, onion powder, and apple cider vinegar. Stir until well blended.
  7. Add coleslaw mix and toss to coat. Cover and refrigerate.
  8. When the meat is ready:
  9. Remove strips to a cutting board and use forks to shred.
  10. Pile onto toasted slider buns along with the coleslaw and serve.

 

The Six Million Dollar Tofu “Egg” Salad

I recently received a complimentary advance copy of Annie and Dan Shannon’s (www.meettheshannons.com) latest cookbook creation – Mastering the Art of Vegan Cooking (in stores next week!) and the first recipe I tried out of this beautiful book was The Six Million Dollar Tofu “Egg” Salad.

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I admit it, the catchy title is what drew me in and there’s a cute story that goes along with it. Also, right there next to the recipe is a nifty little trick for making tofu less mushy and more scrambled egg-like in texture by freezing it first. Who knew? Well, lots of people – apparently – since this is actually a tried and true technique but it was news to me – and it worked!

I made the salad yesterday and, at the husband’s request, served it over toast for dinner tonight.  A side of fresh fruit rounded out this delicious, and surprisingly filling, meal. My husband even wrapped up the leftovers and took them for sandwiches at work today.

Note that this is one of those dishes that gets better the longer it sits in the fridge. They say to allow three hours but I would use that as a minimum time. It’s definitely tasty after a few hours but I’m convinced something magical happens overnight so this is a great make-ahead meal option. I added a little salt and pepper at the end and a touch more dill. Tasty, solid recipe and one I will definitely make again.tofu egg salad

The Six Million Dollar Tofu "Egg" Salad
 
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This is the preparation method as it appears in Mastering the Art of Vegan Cooking by Annie & Dan Shannon.
Author:
Ingredients
  • 1 (16-oz.) pkg. extra-firm tofu, drained
  • ⅓ cup vegan mayonnaise (recommend Vegenaise or Just Mayo)
  • 2 medium dill pickles, diced
  • ¼ cup chopped kale leaves
  • 2 stalks celery, diced
  • 1½ teaspoons chopped fresh dill
  • ¼ red onion, diced
  • 2½ teaspoons Dijon mustard
  • ¼ cup nutritional yeast1/2 teaspoon ground cumin
  • ½ teaspoon onion powder
  • ¼ teaspoon garlic powder
  • ¼ teaspoon ground turmeric
  • ¼ teaspoon celery seed
  • 1 teaspoon tahini
  • ½ teaspoon lemon juice
  • ½ teaspoon grated lemon zest
  • toast, for serving
Instructions
  1. In a large bowl, use a fork to gently mash the tofu into bite-size pieces - not into a paste.
  2. Using a large spoon, stir in the mayo, pickles, kale, celery, dill, and red onion.
  3. In a separate bowl, whisk together the mustard, nutritional yeast, cumin, onion powder, garlic powder, turmeric, celery seed, tahini, lemon juice, and lemon zest.
  4. Add the mustard mixture to the tofu mixture and stir gently to combine.
  5. Cover and refrigerate 3 hours. Serve with toast.