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

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

This is spicy. No, really. You’ve been warned.

Here’s the good news though: at least in my opinion (and the opinion of those who’ve tried it), this chili is spicy in the best way. There is definitely some intense heat, but that’s followed up by a really, really good flavor. I swear it kind of has three totally different tastes. The initial blast of heat, the rich flavor after that and kind of a sweet aftertaste. Pretty impressive for a soup.

I snatched this recipe from Kathy Patalsky‘s way popular vegan blog, Healthy. Happy. Life. She created it for use in a chili cookoff, which is what I needed it for as well. I made a few small changes to the original recipe and I’ve included some important notes that I would definitely consider if you decide to give this a try – and you should! Who cares if it takes you all night to make it (it will!)? It freezes!

Oh, and in case you’re wondering, this was the only vegan entry in my office chili cookoff and it came in a very close third (out of 8 or 9 ish?). Not too shabby.

Spicy Vegan Chili
Recipe courtesy of Healthy. Happy. Life.

Ingredients

A) Roasted Veggie Tray
1 small poblano pepper, diced (about 1/2 cup)
1 small jalapeno pepper, diced (seeds removed)
1/2 cup cherry tomatoes
1 large carrot, diced
1 small tomato, diced
1/4 cup flat leaf parsley, chopped
1/2 red onion, diced (about 3/4 cups)
1 small green bell pepper, diced
1 tbs apple cider vinegar
1 1/2 tbs olive oil
1/2 tsp salt
1/2 tsp black pepper
1 tsp chili powder
2 tsp nutritional yeast
1/2 tsp garlic powder
drizzle of agave syrup

B) Veggie/Protein Pot, then Roast
2 tsp cumin
1 1/2 tbs Earth Balance
2-3 tbs molasses
3 cloves fresh garlic, chopped
3/4 cup red onion, diced
2-3 Field Roast Chipotle Sausages, diced
1 1/4 cups celery, chopped
3/4 cups red bell pepper, diced
1/4 cup canned sweet corn, drained
2 tbs olive oil
1-2 canned chipotles in adobo
1-2 tsp adobo sauce from can

C) Tomato Base*
4 cups canned fire-roasted tomatoes
1 tsp salt
2 tbs chili powder (or to taste)
1 chipotle in adobo
dash cayenne
2 tbs agave syrup
1/3 cup tomato paste
2 dark chocolate espresso squares
1 lime, squeezed and zested (about 2 tsp zest)
1 bay leaf (remove after simmering)

D) Beans
1 lbs kidney beans (dried)
1/2 lb pinto beans (dried)
7-15 cups water
8 cups veggie broth
1 tbs sea salt
-reserve 3+ cups of soaking liquid

E) Garnish
Daiya cheddar shreds
Lime cream

*The ratio of tomato base to stuff here is a little on the dry side. Before I froze the leftovers, I made a 1/2 batch of additional base and added it to the remainder. It helped a lot. I think I’d go ahead and do this to start with next time. It’s a matter of taste, I suppose.

Note: I used fresh, organic ingredients wherever possible. Just, FYI.

Directions

• If possible, prepare chili one day ahead of time and reheat in oven or stove to get the best flavor
• Soak beans in the mixture of veg broth and salted water overnight (at least 12 hours) or fast-soak
• Drain beans, reserve 3 cups of soaking liquid
• Prep veggies for your entire recipe (chop, dice, peel, etc.)
• Arrange your roasting veggies (A) on a baking sheet and toss with seasoning ingredients. Roast in oven at 400°F until caramelized (about 30 min)
• Meanwhile, toss all your pot/roast veggies (B) into a large pot over high heat. Bring to a boil and then reduce to simmer. Cover with lid and allow to continue simmering on low for another 20 min. Finally, toss these veggies on a large baking sheet and roast for another 20 min.
• To a large pot, add the roasted veggies (A) and the soaked beans (D). You can also add about 1-2 cups reserved soaking liquid. How much you use depends on how tender your beans are at this point. If they’re still hard, you’ll need more liquid. Simmer this mixture on very low heat, covered.
• Meanwhile, in a sauce pot, add all the tomato base ingredients (C). Bring to a boil and simmer on medium heat, uncovered at least 15 min.
• When the tomato base is reduced a bit, add it to your main chili pot with the veggies and the beans and add in your (B) mixture from the oven
• Stir well, cover and simmer on low for 1+ hours (the longer, the better – mine simmered for ~5 hours)
• Garnish and serve immediately or chill and reheat the next day

Yield: 3.5 quarts