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

Don’t let the name fool you. This is an “easy” version of paella – which is normally somewhat of an intimidating recipe. Done this way though, you can have a dish that’s just as tasty with quite a bit less effort. Definitely do-able on a weeknight.

Vegan Chicken & Chorizo Paella
Recipe inspired by Allyou

Ingredients

2 bags Gardein Chick’n Scallopini
1 medium yellow onion, finely chopped
2 cloves garlic, minced
8-10 oz. Soy Chorizo*,crumbled
1 1/2 cups long-grain brown rice
3 1/2 cups no-chicken broth
1 15 oz. can diced tomatoes
1 cup frozen peas
Olive oil
Salt, to taste

*There is a great soy Chorizo sausage at Trader Joe’s. Consequently, it comes in a 12 oz package. I know I said 8-10 oz in the ingredients list, but feel free to throw the whole damn thing in there if you want.

Directions

• Combine broth and tomatoes (with juice) in a medium saucepan
• Bring to a boil and stir in rice. Bring back to a boil and then cover and reduce heat to low. Simmer for 45-50 min.
• Meanwhile add a small amount of oil to a skillet and cook Chorizo over medium-high heat for about 2 min. Set aside
• Heat a bit more oil in a large rimmed skillet on medium-high heat. Add 4 Gardein chick’n breasts. Cook 2-3 min. on each side and then transfer to a plate or cutting board. Repeat with remaining Gardein chick’n
• When chick’n has cooled enough to handle, cut into bite-size pieces
• Add another small amount of oil to the skillet if there isn’t enough leftover from the chick’n and add onion and garlic. Cook, stirring, until softened, about 3 min.
• Add chorizo to onion mixture and cook another 2 min.
• Stir in rice and tomato mixture and chicken pieces. Salt, to taste
• Remove from heat and stir in frozen peas. Cover and let stand until peas are heated through, about 5 min.

Yield: Serves 6

I haven’t had sloppy joes in I don’t know how long. It was never something my mom made, so I think I only ever really had them at school. I did recall though, that I liked the taste of them back in the day, so when I saw this recipe in my go-to cookbook, I decided to give it a go.

These were good. But you know what I had forgotten about sloppy joes that instantly came back to me as we started to eat? They’re messy. Yeah, despite them actually having the word “sloppy” in their name, I forgot that.

Note about me: I have a SERIOUS issue with getting food on my hands – especially any kind of sauce (It’s a personal weirdness, I know). So how someone with a hang-up like that could somehow be responsible for planning a meal like sloppy joes is beyond me.

Anyway, if you are not weird like me, you will probably find these delightful – as will your children. Just do me a favor and never talk about how many napkins you went through. It gives me the willies just thinking about it!

Vegan Sloppy Joes
Recipe courtesy of Skinny Bitch: Ultimate Everyday Cookbook

Ingredients

1 1/2 cups water
1/2 cup dried lentils, rinsed
1 tbs safflower oil (or any flavorless oil)
1/3 cup minced onion
1 red bell pepper, finely chopped
1 large carrot, peeled and finely chopped
1/2 cup seitan, finely chopped
1 6oz. can tomato paste
1 tbs dijon mustard
1 tbs balsamic vinegar
2 tbs tamari
1/4 cup ketchup
6 whole wheat burger buns
pickles, sliced for garnish

Directions

• Heat water over high heat in a medium saucepan. Once water is boiling, add lentils. Reduce heat, cover and simmer until tender, about 30 min.
• In a separate sauce pan, heat the oil over medium-high heat and saute the onion, bell pepper and carrot until tender, about 10 min. Add in seitan
• In a medium bowl, mix together the tomato paste, mustard, vinegar, tamari and ketchup
• Add mixture to the pan of vegetables and seitan. Combine thoroughly
• Drain the lentils (reserving the cooking liquid in case needed) and add to the pan of vegetables, stirring carefully to combine. If the mixture seems too dry, add some of the cooking liquid. Simmer 5 min.
• Toast the burger buns and serve mixture on the toasted buns with sliced pickles

Yield: Serves 6

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

It’s been a while since I’ve featured a “Busy Vegan” post – and considering how busy I’ve been that seems odd!

This is the recipe I picked up from Kathy Freston’s appearance on the Ellen show a while back when she and Tal Ronnen whipped these up for a newly veg (maybe?) family. I made a few changes from her original recipe and the next time I make these I think I’ll make a few more, but they were good nonetheless.

Now I gotta run. I’m busy!

Gardein Beef(less) Tacos
Recipe courtesy of kathyfreston.com

Ingredients

1 bag of Gardein beefless tips
6 small whole-wheat tortillas
1 cup cooked corn
1 head shredded romaine lettuce
Prepared Guacamole

Marinade Ingredients

1/3 cup prepared green salsa*
1 tbs chopped fresh cilantro
2 tsp fresh lime juice
1 tsp minced garlic
pinch sea salt
pinch black pepper

*I don’t care for green salsa, so I blended up some pico and used that instead. I don’t know how much that might have changed the flavor.

Directions

• Marinate thawed beefless tips for 20 min.
• Heat stainless steel saute pan (or whatever you have), add oil and sear beefless tips for 3 min on each side
• Meanwhile, warm tortillas
• Put tips in middle of tortilla with guacamole, romaine lettuce and corn (we also added some additional pico) and fold
• Garnish with green onions, chopped fresh cilantro and lime wedges

Yield: Serves 2-3

This recipe is yet another star turn from celebrity vegan chef, Chloe Coscarelli. Her version is a little fancier, as she serves hers up as sliders with a spicy mango sauce.

1. Mangos gross me out.
2. I do not have the patience for sliders.

Fortunately, these were still super good in simpler/bigger form. Best of all, they’re very easy to put together and for some reason, I find that people are really impressed by them! I’m not sure why that it is, but I’ll take it!

Vegan Black Bean Burgers
Recipe courtesy of ChefChloe.com

Ingredients

6-8 whole wheat hamburger buns, toasted
1/4 cup olive oil
1 yellow onion, small dice
1 14 oz. can black beans, drained and rinsed
1 small carrot, finely diced or shredded (about 1/2 cup)
1/2 cup cornmeal
1/2 cup breadcrumbs
1 tbs chili powder
1 tsp sea salt
1/4 bunch fresh cilantro, chopped
1/4 cup water
Prepared guacamole
1-2 roma tomatoes, chopped
lime wedges, as garnish

Directions

• In a large skillet, saute onions in 2 tbs of olive oil over medium heat until tender and slightly carmelized, about 20 min.
• In a large bowl, use a large spoon or your hands to mash together beans, carrots, cornmeal, breadcrumbs, chili powder, salt, cilantro, 1/4 cup water and carmelized onions. If mixture is too dry to hold together, add more water 1 tbs at a time
• Using your hands, form burger patties that match the size of your buns
• In a large non-stick skillet, heat 2 tbs olive oil over medium/high heat and fry patties. Let each patty get browned and slightly crisp on each side before flipping (about 3 min on each side). Add more olive oil to the skillet as you continue to fry more patties
• Top each burger with guacamole and chopped tomatoes. Garnish with lime wedge and serve