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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
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
- In a large bowl, combine all ingredients
- Toss and serve
Yield: Serves 4
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This recipe makes use of one of my favorite vegan brands, Gardein. Gardein makes an entire line of delicious fresh and frozen meat substitutes that are seriously good. If you’re new to veganism or meat substitutes in general, Gardein should definitely be one of the first you try. They pretty much nail it on taste and texture – and that’s no easy task. Best of all, there are no crazy ingredients in Gardein products and they’re a pretty darn healthy source of protein.
All that said, the Chick’n Scallopini actually isn’t the star of this recipe. There is virtually nothing to it, after all. You take it out of the freezer and cook it up in a skillet with a splash of olive oil for a few minutes on each side. Done. The showstopper here is the couscous.
This is a recipe I’ve been wanting to test out for a while. The first time I tried, it turned out I didn’t have all the ingredients I needed, but this time I was prepared! If it hadn’t been for the vegetable side – I tried to get all fancy with the broccoli and it sort of backfired – this would have been a really quick and easy meal.
The couscous works great as a base for protein, a yummy side or even by itself (I had the leftovers for lunch yesterday). Give it a shot and let me know what you think!
Chick’n Scallopini with Tomato Couscous & Capers
Couscous recipe courtesy of Veganomicon
4 pieces, Gardein Chick’n Scallopini
28 oz can diced tomatoes
1 1/2 cups whole wheat couscous (uncooked)
2 tbs. olive oil
1/2 tsp. salt
1 tsp oregano
1/4 tsp ground cloves (optional)
Generous pinch cayenne pepper
2 tbs capers, drained
- In a medium bowl, strain the juice from the tomatoes to measure 1.5 cups of juice, squeezing as much as possible to remove excess liquid. Discard any remaining juice; if not enough juice is available to total 1.5 cups, add either vegetable broth or water. Gently crush any large chunks of tomatoes and set aside.
- Combine the juice, olive oil and oregano in a medium saucepan. Cover and bring to a boil. Stir continuously and add the couscous in a steady stream. Quickly stir in the salt, cayenne and cloves. Stir to combine, turn off heat, cover pan and allow to sit for 5 minutes, or until the liquid is absorbed.
- Cook the scallopini in a skillet according to package directions.
- Meanwhle, fold the tomatoes and capers into the couscous, and allow to sit for 2 to 3 minutes to warm the tomatoes.
- Divide the couscous into four equal parts (or less), place one piece of chick’n over each bed of couscous and serve.
Note: The cloves are optional, and when I make this again, I think I’ll leave them out. Just me. Do what you please.
Yield: Serves 4