Once you’ve made these, you’ll understand why it is completely necessary to call them “supreme.”

You want to hear something kind of crazy? This is the first time I’ve ever had nachos. Ever.

I fully realize what a complete oddball that makes me, but in my defense, even before I went vegan the sight/smell of “nacho” cheese has always been enough to keep me far, far away. It grosses me out on a level I can’t even describe. I will actually get up and move if someone sits down somewhere close to me with a container of nachos, it’s that serious.

However, when I saw this post from Kathy Patalsky last week in advance of Cinco de Mayo, I thought, “now these are nachos I can get DOWN with!” I whipped them up last night – making way too much for a solo meal – and actually had to throw them away to make myself stop eating. It was a little ridiculous.

Anyway, I can’t wait to make these again sometime when my husband is home. Taking a cue from Kathy and using a metal pie plate makes a perfectly sized serving for two. Of course, the beauty of something like this is that you can pretty much do whatever you want, but my ingredients list below can be used as a good starting place. Enjoy!

Vegan Nachos Supreme

Ingredients

Tortilla chips
1 small jalapeno pepper, thinly sliced
Daiya Pepperjack cheese, to taste
1-2 Roma tomatoes, seeded and diced
1/2 avocado, diced
Red onion, diced small, to taste
Black beans, to taste
1/3 package Tofurky Chorizo Style
1/2 recipe, Lime Cream
Fresh cilantro, chopped, to taste

Directions

• Preheat oven to 400°F
• Spread a single layer of chips into a metal pie plate. Sprinkle with cheese and jalapenos. Repeat once more
• Bake layered chips, cheese and jalapenos for 10 min.
• Meanwhile, heat beans and prepare meatless ground
• Remove chips from oven and layer beans, meatless ground, tomatoes, avocado, drizzled lime cream, red onions and cilantro to serve

Yield: Serves 2

I very rarely step outside the basic tomato sauce box when it comes to pasta but this recipe’s got me thinking I should try it a little more often. I used Two Buck Chuck Cabernet from Trader Joe’s to make this red wine sauce and it was super tasty and kind of delightfully different.

You can serve this over nearly any kind of pasta or rice. I used brown rice pasta and it was delish!

Vegan Chicken Cacciatore
Recipe courtesy of Health.com

Ingredients

2 tsp olive oil
4 pieces Gardein Chick’n Scallopini
3/4 tsp salt, divided
1/4 tsp freshly ground black pepper
1 small yellow or green bell pepper, cut into thin strips
2 cups sliced crimini mushrooms
1/2 cup dry red wine
1 1/2 cups tomato basil pasta sauce
2 tbs chopped fresh parsley (optional)

Directions

• Heat oil in large nonstick skillet over medium heat
• Add Chick’n and sprinkle 1/2 tsp salt and pepper over chick’n
• Cook about 2 min. per side, transfer to a plate and set aside
• Combine bell pepper and mushrooms in the skillet
• Sprinkle with 1/4 tsp salt, cook 4 min., stirring occasionally
• Add wine, cook 2 min.
• Stir in tomato sauce, heat through
• Return Chick’n to skillet, reduce heat to simmer, turning once about 4 min.
• Top with parsley and serve

Yield: Serves 4

Yowsa. That’s all.

Vegan Gnocchi Mac n’ Cheese
Recipe inspired by The Cutting Edge of Ordinary

Ingredients

1 lb purchased or homemade gnocchi (Racconto makes a good Whole Wheat version)
2 tbs Earth Balance
2 tsp garlic, minced
1 tbs all purpose flour
3/4 cup non-dairy milk
1 tsp Dijon mustard
1/4 cup Daiya mozzarella style shreds
1/4 cup Daiya cheddar style shreds
1/3 cup vegan Parmesan
salt and white pepper to taste

Directions

• Preheat oven to 375°F
• Prepare Gnocchi according to package directions
• Drain and place gnocchi in a single layer in a 1-1/2 quart shallow baking dish that has been sprayed with  non-stick spray
• Melt butter in a medium saucepan over medium heat
• Stir in garlic and cook until fragrant, about 30 sec.
• Whisk in flour until it thickens and bubbles, then whisk in milk and Dijon
• Continue to whisk mixture and cook until slightly thickened, about 3-5 min.
• Combine cheeses and add small handfuls to the milk mixture, stirring until melted before adding the next handful
• Once all cheese is melted, season sauce with salt and pepper
• Pour sauce over gnocchi and sprinkle Parmesan over the top
• Bake until gnocchi puffs and cheese is slightly golden and bubbly, about 25 min.
• Let gnocchi rest about 5 min. before serving

Yield: Serves 2-3

I found this a few weeks ago from a blog that’s been burning up Pinterest of late, Skinnytaste. It’s really great when you need something yummy, quick and simple. Beef it up with Gardein Chipotle Lime Crispy Fingers for dinner or have it solo for lunch. Either way, it’s pretty darn good!

Vegan Fiesta Lime Rice
Recipe courtesy of Skinnytaste

Ingredients

1 1/2 cups cooked long grain rice (I prefer brown)
3/4 cup canned black beans, rinsed and heated
3/4 cup frozen corn, heated
1 large tomato, diced
1 large scallion, diced fine
2-4 tbs chopped cilantro, to taste
1 tbs fresh squeezed lime juice
salt to taste

Directions

• In a large bowl, combine all ingredients
• Toss and serve

Yield: Serves 4

Admittedly, taco salad is one of those things you don’t really need a recipe for. If you want to make it vegan and healthy-ish though, it might just come in handy.

This is my variation on Isa Chandra‘s Big Fat Taco Salad from Appetite for Reduction. As usual, I fattened it up just a hair but I didn’t monkey with what I think was one of the most important parts (and what makes it possible for you to eat this without it being covered in cheese and/or sour cream), her fresh tomato salsa dressing. That stuff is aces.

Tinker as necessary and enjoy!

Vegan Taco Salad
Recipe courtesy of Appetite for Reduction

Salad Ingredients

4 cups shredded romaine lettuce
1 (15 oz) can black beans, drained and rinsed
4 oz baked tortilla chips
1/2 cup chopped fresh cilantro
6 0z vegan Chorizo sausage
1/2 cup diced red onion

1 cup Guacamole (fresh or store bought)

Dressing Ingredients

1 lb tomatoes (~3 average size), diced small
1/4 cup chopped fresh cilantro
1 clove garlic, minced
1 tbs red wine vinegar
2 tsp cayenne hot sauce
freshly ground black pepper
1/8 tsp salt

Salad Directions

• Add a small amount of oil to a skillet and cook Chorizo over medium-high heat for about 2 min.
• Layer salad in four big bowls: lettuce, beans, salsa, Chorizo, chips, onion, guac and cilantro

Dressing Directions

• Place diced tomatoes immediately in a mixing bowl so that not much liquid escapes on your cutting board
• Add remaining ingredients to the bowl and use your hands to mash everything up well
• Let sit for 10 minutes or so to let flavors meld (while you prepare and arrange the salad works well)
• Chill remaining dressing in a tightly sealed container for up to 5 days

Yield: Serves 4

Round these parts, it’s a perfect day for soup.

This is another recipe from Appetite for Reduction and it’s really, really yummy. Because I like to work against myself, I fattened it up a little by using regular tortilla chips instead of baked and adding a lil’ Daiya to my bowl. I think it would still be good the skinny way but you’ll never hear me turn down an opportunity to sneak in some (vegan) cheese.

Vegan Tortilla Soup
Recipe courtesy of Appetite for Reduction

Ingredients

1 tsp olive oil
1 small yellow onion, sliced thinly
2 jalapenos, seeded and sliced thinly
1 green bell pepper, seeded and chopped into 1/2 in. pieces
4 cloves garlic, minced
1/4 tsp red pepper flakes
1 tsp salt
24 oz whole tomatoes
24 oz vegetable broth
4 oz baked tortilla chips (~2 cups)
1 tbs ground cumin
1 (15 oz) can pinto beans, drained and rinsed
1 cup frozen corn
1/2 cup chopped fresh cilantro
juice from 1 lime

Directions

• Preheat a 4 quart pot over medium-high heat
• Saute the onions, jalapenos and green pepper in the oil until the onions are translucent, about 5 min. use a little nonstick cooking spray or broth, if needed, to keep it from burning
• Add the garlic, red pepper flakes and salt and saute for another minute
• Break up the tomatoes with your fingers and add them to the pot, including the juice
• Fill the tomato can with broth and add it in
• Mix in the cumin
• Crush 2 oz of the chips into crumbs and add to the pot
• Cover and bring to a boil. Once boiling, lower heat to simmer, add the beans, corn and cilantro and simmer for 5 min.
• Add lime juice, ladle soup into bowls
• Crumble remaining chips over the top (sprinkle on some Daiya cheddar if you like!), garnish with cilantro and serve

Yield: Serves 4

This was what we had for dinner last night and it was goooood.

This recipe marks the first time I’ve actually made something I pulled from Pinterest. The original wasn’t vegan, but as you know, Gardein makes that process laughably easy.

Also worth noting: the original recipe calls for ciabatta rolls. I couldn’t find any, so I went with classic French bread, which was very good, but I think this would be even better on ciabatta – especially since the Gardein Chick’n breasts are thinner than a typical chicken breast.

Vegan Bruschetta Chick’n Sandwich
Recipe inspired by Picky Palate

Ingredients

4 pieces Gardein Chick’n Scallopini
Pinch of salt
1/8 cup balsamic vinegar
1/8 cup extra virgin olive oil

4 roma tomatoes, seeded and diced
8 fresh basil leaves, stacked, rolled and thinly sliced
3 cloves garlic, minced
pinch of salt
1 tbs balsamic vinegar

Daiya Mozzarella style shreds
4 ciabatta rolls, or other bread of choice

Directions

• In a large bowl, combine tomatoes, basil, garlic, salt and balsamic
• Toss gently to combine. Set aside
• Preheat a grill pan over medium heat and spray with cooking spray
• Combine balsamic and olive oil in a bowl
• Place chick’n on grill, sprinkle with a pinch of salt and brush top sides with balsamic mixture
• Cook 2 min. then flip chick’n, sprinkle each with a pinch of salt and brush with balsamic mixture
• Cook 2 min and remove from heat
• Place cheese on the bottom pieces of ciabatta then layer with chick’n and spoonfuls of  bruschetta
• Top with another layer of cheese and upper pieces of bread
• Spray the same grill (on medium heat) with additional cooking spray and grill both sides of sandwiches until cheese melts and bread toasts

Yield: Serves 4

Obviously, this meal is a little outside the seasonal boundaries (at least here in the Midwest). However, I like to sprinkle off-season recipes like this throughout the year to mix things up a bit and remind me of cozy winter nights in the searing heat of July or sunny summer days on a chilly December evening.

No matter when you serve it up, this makes for a yummy dinner.

Seared Chick’n with Avocado
Recipe inspired by Health.com

Ingredients

1 1/2 tsp blackened seasoning
4 pieces Gardein Chick’n Scallopini, partially thawed
3 tsp olive oil, divided
1 diced peeled avocado
2 tbs chopped fresh cilantro
1 jalapeno pepper, seeded and finely chopped
2 tbs fresh lime juice
3/4 tsp salt, divided
1 lime, cut into fourths
1 cup Israeli couscous
2 – 2 1/2 cups water

Directions

• Heat 2 tsp oil in a large skillet and add dry couscous
• Stir for a few minutes until each pearl is coated and lightly toasted
• Add 1/2 tsp salt and 2 cups of water and let simmer, stirring frequently until the couscous absorbs the liquid
• When all liquid is absorbed, try a pearl to see if it is cooked through, add more water as necessary
• Meanwhile, sprinkle seasoning on both sides of chick’n
• Heat oil in a large nonstick skillet over high heat
• Add chick’n to pan; cook 1 min. or until seared
• Reduce heat to medium; cook 2-3 min on each side or until lightly browned
• Combine avocado, cilantro, pepper, lime juice and salt in a medium bowl
• Place each piece of chick’n on bed of couscous. Scoop avocado mixture over each serving, squeeze one-fourth lime over entire dish and serve

Yield: Serves 4

Last year I started a new tradition of inviting whichever side of the family Andy and I will not be spending the Thanksgiving holiday with over to our house on the Sunday before for a Thanksgiving meal. Last year was also the first year I was vegan for Thanksgiving so it was the first time I had made an entire vegan holiday spread as well. With a ‘lil help from Skinny Bitch, Kim Barnouin, the whole thing ended up being a smash hit and I was thrilled to host my family yesterday for a repeat performance.

I didn’t switch up much from last year’s menu as I really like to keep Thanksgiving “traditional,” so to speak. Once again, everything turned out great and the few new additions were excellent!

Aside from just enjoying their company, I really, really love to have the opportunity to cook for my family, especially since none of them are vegan. Not only is it wonderful just to be in their presence, it’s a pretty great chance to showcase how delicious and “normal” vegan food can be. In any case, both last year and this year, I’m pretty fortunate to have a family that is very supportive and open-minded, so thanks to all for being such good sports!

As an added bonus, cooking this pre-holiday meal also turns out to be fantastic for me personally because it supplies me with a whole mess of leftovers to take to actual Thanksgiving, where there are little to no vegan options available. Score!

If you’re in the midst of trying to plan a vegan Thanksgiving menu of your own, below is what I served, which might be useful as a reference. I plan to post several of these recipes over the next few days and into next week, but if you’d like to have something in particular from this list before that, please just send me an email and I’ll shoot the recipe right over.

Happy Thanksgiving!

My Vegan Thanksgiving Menu

Main Course:

Tofurky Roast & Gravy

Sides:

Garlic Smashed Potatoes
Macaroni & Cheese
Harvest Stuffing
“Buttery” Green Beans with Toasted Almonds

French Bread

Dessert:

Pumpkin Pie

Well clearly, I didn’t take this picture.

I made these for dinner last night, and though they were yummy, they weren’t very pretty (plus, I used regular taco-sized tortillas because I couldn’t find big ones). So, I borrowed this pic from Real Simple. They will likely not appreciate it, but it’s also likely they’ll never know. I’ll cross that bridge when I come to it.

Anyway, these were ready in a jif and there is enough protein in one serving to last you a good two days. Great after a tough workout on a weeknight.

Vegan Chicken & Quinoa Burritos
Recipe inspired by Real Simple

Ingredients

4 burrito-size whole-wheat tortillas, warmed
1 lb Match® vegan chicken
2 tbs olive oil
1 cup black beans, warmed
1 cup cooked quinoa
1 cup shredded Follow Your Heart Monterey Jack
1 cup fresh cilantro sprigs
1 avocado, sliced
1 cup pico de gallo/salsa

Directions

• In a large non-stick skillet, heat olive oil over medium heat
• Add block of Match chicken; cook until well browned, about 4 min. per side
• Transfer to a cutting board and cut into quarters, then slice each fourth into strips
• Dividing equally, top the warmed tortillas with the chicken, beans, quinoa, cheese, cilantro and avocado and salsa, roll into burritos and serve

Yield: Serves 4