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

I’m on a lemon kick this week!

I’m also still on the Pinterest train. Finding yummy looking recipes to veganize has turned out to be kind of a fun little project on that site. Anyway, we had this for dinner last night and it was quite good. Also quick and easy. Two thumbs up on both counts!

Vegan Chick’n & Lemon Orzo
Recipe inspired by Cookinghealthyforme.com

Ingredients

2-3 Gardein Chick’n Scallopini pieces
Olive oil

1 1/2 cup uncooked whole wheat orzo pasta
1/2 cup vegan sour cream
1/4 cup vegan Parmesan cheese
1 clove garlic, minced
1 tbs olive oil
1/2 tsp salt
zest of one half lemon
1/2 pint grape tomatoes, cut in half
5-8 fresh basil leaves, chiffonade
2-3 lemon wedges

Directions

• Bring water for orzo to a boil and cook according to package directions
• Meanwhile, in a medium size bowl, mix together sour cream, Parmesan, garlic, olive oil, salt and lemon zest. Set aside
• Cook Gardein Chick’n breasts according to package directions while pasta finishes cooking
• When orzo is finished, drain and put back in the same pot it was cooked in. Add sour cream mixture, tomatoes and basil and mix to combine
• Place each piece of Chick’n over a bed of pasta, squeeze a lemon wedge over the entire dish and serve

Yield: Serves 2-3

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

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

Another bad picture. All I can say is, I was hungry.

This is a super simple sandwich that tastes like there was a ton of effort put into it, minus the effort. I think this would be good with some sauteed onions as well, but hubs isn’t a huge fan of them, so I left them off the menu this time. Really, you could add in all kinds of additional veggies, if you prefer (green peppers, spinach, etc.). Get creative!

Vegan Meatball Sandwich

Ingredients

8-10 Nate’s Zesty Italian Meatless Meatballs
1 jar pasta sauce of choice
Daiya mozzarella style shreds
3 large portobello mushrooms
Garlic Gold (or vegan garlic butter)
1/2 tbs Earth Balance
2 Italian sandwich rolls or Hoagie buns

Ingredients

• Warm 1/2 – 2/3 jar of sauce in small saucepan
• Add frozen meatballs to sauce, cover and reduce heat to low. Simmer for about 10 min
• Meanwhile, slice mushrooms and melt butter in small pan
• Add mushrooms to butter and saute 5-6 min or until mushrooms are softened
• Coat each side of buns in garlic gold and place on small tray or baking sheet
• Add meatballs to each bottom bun. Spoon a line of sauce down the center of top buns. Add mushrooms and top with cheese
• Toast in a toaster oven or bake until cheese is melted

Yield: Serves 2

Hello friend, I’ve missed you. <—My exact thoughts upon taking the first bite of this.

Obviously, I’m not the first vegan on the planet who has used Daiya cheddar in an attempt to recreate an old pre-vegan fave, the mighty grilled cheese sandwich. I’ve seen this particular combo mentioned I don’t know how many times on vegan blogs, twitter feeds, etc. Even though I’m a huge fan of Daiya, for some reason, I had serious doubts about how good this would really be. I’m happy to say, I was dead wrong.

This. is. good. SO good!

This also marks the first time I’ve had a grilled cheese with anything other than cheese on it, and I’ve totally been missing out. I’m tellin’ you, tomatoes on grilled cheese is like the way tomatoes are meant to taste and never do.

Clearly, I thoroughly enjoyed this meal, as did my very skeptical non-vegan husband. There will be more of these in my house over the course of the next several months. Fo sho.

Vegan Grilled Cheese
Recipe courtesy of VegNews

Ingredients

1 tsp + 2 tbs Earth Balance, softened and divided
4-6 thick slices tomato
2 slices red onion (optional)
4 slices multi-grain sandwich bread
1 cup Daiya cheddar cheese

Directions

• Over medium-high heat, heat a cast iron or non-stick griddle
• Add 1 tsp butter and lay tomato and onion on the surface to cook
• Spread remaining butter evenly on outer sides of the bread
• Lay the slices of bread side-by-side on the griddle buttered side down and top each slice with 1/4 cup cheese
• Lay the tomato and onion slices on the open face of one piece of bread. Once cheese begins to melt, combine two sides and cook until both sides are lightly browned
• Cut each sandwich in half and serve immediately

Yield: Serves 2

We’ve been hitting the grill pretty hard lately since it’s been entirely too hot to cook inside over the past week or two. These puppies are the fruit of some of that labor and they’re pretty darn good.

We’re not even halfway through August yet, so there’s still plenty of time left to avoid your stove and toss these on the grill!

Balsamic Portobello Burgers
Recipe courtesy of Everyday Food via YumSugar

Ingredients

1/4 cup olive oil, plus more for grates
1/4 cup balsamic vinegar
3 garlic cloves, minced
coarse salt and ground pepper
1 red bell pepper (ribs and seeds removed), cut into 4 equal pieces
4 large portobello mushroom caps, stems removed
4 whole wheat hamburger buns
4 lettuce leaves

Directions

• In a shallow dish, whisk together oil, vinegar, garlic, 1 tsp salt, and 1/4 tsp pepper
• Add bell pepper and mushrooms, toss gently to coat. Marinate at room temp for 30 min (or refrigerate, up to overnight)
• Heat grill to medium, lightly oil grates. Grill bell pepper, skin side down, until blackened, about 10 min., remove from grill
• When cool enough to handle, remove and discard skin, set aside
• Grill mushrooms, covered, until lightly charred and tender, 3 to 4 min. per side
• Place mushrooms on buns, top with lettuce and pepper and serve

Yield: Serves 4

I’ve had a box of Israeli couscous in my pantry for-ever. When I was planning out last week’s meal plan, I decided the time had come to make good use of it. A quick internet search for recipes brought up this one from the fabulous and talented Lauren Ulm, author of popular vegan blog, Vegan Yum Yum and a cookbook of the same name.

In Lauren’s original recipe, kale played something of an integral role. I have a confession to make: I’m not a huge fan of kale. Yes, I know it’s incredibly nutritious. Yes, I know this means my vegan license will probably be revoked. Regardless, I just can’t get on board.

Anyway, this meal ended up being delightful. Surprisingly enough, this is the first time I’ve ever actually baked tofu myself and it has cemented my belief that baking is ‘da best when it comes to tofu. Time in the oven does wonders for its texture, firmness and absorption of flavor.

Speaking of flavor, the profile of this meal was a refreshing departure for us.  My go-to flavor enhancers tend to skew overwhelmingly spicy or savory. Best of all, this meal is shockingly quick and simple to prepare. This is made all the more astounding by how “fancy” the end product seems. As I was eating I kept thinking “this should have taken longer.”

Anyway, if you’re in the mood for something light, yummy and a little bit different, give this one a whirl!

Marmalade Tofu with Lemon Pearl Couscous
Recipe courtesy of Vegan Yum Yum

Ingredients

14 oz. block of Super Firm Tofu (mine was 18 oz., I think), pressed well
1/4 cup, sliced almonds

(couscous)
1 cup pearl couscous
2 tsp oil
2 tsp fresh lemon juice
zest from 1 lemon
1/2 tsp salt
2 to 2 1/2 cups water

(Marinade)*
5 tbs Marmalade
2 tbs Tamari or Shoyu
1 tbs fresh lemon juice
1/2 tsp red pepper flakes (optional)
freshly ground black pepper, to taste

*Next time, I think I’ll increase the amount of marinade by half. Most of the excess ended up burning on the bottom of the pan, so I didn’t have much to spoon over the tofu when I served it. If there had been just a tad more in there, I don’t think it would have burned.

Directions

• Preheat oven to 400°F
  
• Slice pressed tofu into eight rectangular slices or six triangular pieces (my block of tofu wouldn’t have sliced into eight rectangles)
• Whisk together all the marinade ingredients in a baking dish that will fit the tofu snugly
• Add tofu to dish and coat each piece
• Bake for 30 min., flipping halfway
• When tofu is halfway done, heat oil in a large skillet and add dry couscous
• Stir for a few minutes until each pearl is coated and lightly toasted
• Add lemon juice, zest, 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
• Plate tofu on a bed of couscous, and spoon a bit of leftover marinade over the top
• Sprinkle with almonds and serve

Yield: Serves 2 (with leftover tofu)