I was craving BBQ after having some Vegan Riblets the other day. I just wanted more BBQ. Enter the healthy Pulled Chicken Sandwich. This was plate lick’en good. I used Gardien’s Filets to make the pulled chik’n I slightly defrosted them, the thinly sliced them into rough strips. I tossed them into a heated pan with a Tbsp. of olive oil already heated. I stirred them around for a few minutes until they started to brown. Then, I turned down the heat to simmer and added my semi-homemade BBQ Sauce. I let it simmer about 10 minutes. I also grilled my whole wheat sandwich thins. These are great (100 calories, 5 grams protein, 4 grams fiber) I love them. I topped the thins with a smidge of vegan mayo, baby greens, tomato, sprouts, and a some thin sliced sweet onions. Perfect!
The slaw a great side, full of great nutrition and lots of color.
Green cabbage, red cabbage, a little onion, shredded carrots, beans sprouts, and a sweet and spicy blend of apple cider vinegar, vegan mayo, agave nectar, pinch of sea salt, pepper and celery seed. Perfectly crunchy, sweet and sour. This goes great as a side or right on the sandwich.
My daughters class is having a Valentine Celebration today featuring a treat of JELL-O. Her teacher sent home permission a slip. While many of you know Gelatin is not vegan, I am sure many of you do not. If you do not, I will spare you the gruesome details and let you Google it yourself. Anyway, Marshmallow and Jell-o are two things that Mya does not eat. We have the marshmallows covered thanks to Dandies and Rice-Mellow Crème, but Jell-o I have not had a request for, until now. I did know there was a sea vegetable call AGAR that I could try. And it worked like a charm. 2 cups 100% juice, 2 tablespoons of Agar Flakes, whisk together on low heat until it boils. Bring down to a simmer, continue whisking about 5 minutes until completely dissolved. Pour into bowl and let cool in fridge. It only takes about 45 minutes or less. I then used a mini heart shaped cookie cutter to make little not-Jell-o hearts for school. Did you notice? I said 2 cups 100% juice. NO SUGAR. NO FOOD DYE. They were naturally sweet and red. You can also add fruit to these.
Better, easier and tastier than traditional lasagna. I saw Giada make rolls before, and I thought, “I could veganize that”. And I did. My family went crazy over it.
To keep this light and healthy, I used a lasagna noodle made from Jerusalem Artichoke Flour. This is found in the organic section. It is a tender noodle that holds up well. It really is a much better choice than regular pasta.
For the filling, I made a decadent ricotta substitute from tofu. It was drained well, seasoned with Italian seasoning and garlic,shred in 1/4 cup of vegan mozzarella, stir in a tablespoon of olive oil, and two tablespoons of coconut milk for added richness. I let this sit in the fridge while I made the rest of the filling.
Next, I added 1 tbsp. olive oil and 1 tbsp. butter, get bubbling and add a few diced shallots. Cook one minute, then add small diced portabella mushrooms. Sautee portabella mushrooms until tender, sprinkle with a dash of salt and pepper. Then add two cups baby spinach. Put lid on, cook until wilted. Turn off heat. Let cool a few minutes. Mix the portabella and tofu ricotta together. I let the mixture sit in the fridge until I was ready to make the pasta.
1 hour before I wanted to serve dinner, I heated the oven to 375, got the pasta water boiling and heated my tomato sauce. Once the pasta was cooked according to package, I drained it and hung it around the pan to cool. I layered the bottom of a casserole dish with sauce. Then took one noodle at a time, filling the end with a large scoop of filling, then rolled it up and placed it seam side down in the pan. The continued to do this until I was all out of noodles and filling. I topped the entire dish with sauce and then with vegan mozzarella. I cover and baked 30 minutes. I removed cover turned it up to 400 and baked 15 more minutes. Remove from oven and let cool 5 to 10 minutes before serving. The little rolls come out of the pan with no mess and look elegant. Top with vegan parmesan and some fresh parsley and basil. Serve with large salad and a warm roll. YUM!
Hope you enjoy this some time. Ciao!
After the Super Bowl, I had some left over cut up veggies, a few hot “wings” and some of the sour cream ranch dip. So instead of just having dipped veggies again, I made an awesome Hot Wing Veggie Wrap.
I used a huge whole wheat tortilla, spread my left over dip all over, then layered lots of cooling veggies to contrast the super heat of the “wings”. I put on cucumber slices, baby spinach leaves, radish rounds, carrots, some sprouts, and chopped grape tomatoes. Then I heated the chopped up wings in my skillet. When they were almost crisp, I topped them on the bed of veggies and rolled it up. This was big enough for two of us. We had it with a left over potato skin and a few left over chips.
The Vegan Line up…
Warm Potato Skins stuffed with Broccoli, Daiya Cheddar, and Bake’n Bits (severed topped with sour cream and chives).
Homemade Roasted Red Pepper Hummus.
Spinach Dip made with Butterbean base instead of sour cream. Plenty of spices and over 2 full cups of baby spinach blended in.
Both dips served with a full tray of fresh veggies and some light rye crisp crackers.
HOT and SPICY Gardien Wings served with Creamy Italian Sour Cream Dressing/Dip.
7 Layer Dip: Chili Lime Refried Beans, Taco Seasoning spiked Sour Cream, Lime coated Avocado slices, Mild Salsa, Shredded Romaine/Baby Spinach, Diced Grape Tomatoes, Several Dollops of Corn Salsa. Served with Organic Blue Tortilla Chips.
My Specialty… 18” Philly Italian Shad Hoagies with layers of sinful goodness. Served with baked kettle chips on the side.
Dessert Line Up…
Chocolate Moose Heaven Pie in Chocolate Cookie Crust (If heaven has a taste, this is it!)
Chocolate Heart Shaped Cupcakes.
Homemade Dark Chocolate Clusters filled with Slivered Almonds, Cashew Pieces, Walnuts, Cacao Nibs, Gogi Berries, Coconut and Love.
Italian Blood Orange and Tangerine Spritzers, Coffee,Tea & Beer of course!
I have been experimenting with Super Bowl snacks for the weekend. I think this dip is a winner. Not only is it creamy and delicious, but it is super nutritious. Instead of a sour cream base, I used a drained can of butter beans. These beans blend to a creamy luscious texture. I added seasonings that make ranch dressing, a tablespoon of vegan cream cheese, clove of garlic, and finished it off with fresh parsley and 1 1/2 cups baby spinach blended in. This is full of phytonutrients, fiber, and protein. To keep the nutrition points going…serve it with fresh veggies and light crisp rye crackers. We will see if everyone agrees Sunday.
Along with this great dip, I also made this roasted asparagus with a lemon cashew creamy vinaigrette dipping sauce. The dipping sauce blew me away. I put it on anything I could until it was gone and then I scraped the bowl clean. It was incredible. Even my 7 year old ate all her asparagus with this sauce.
Tofu scramble is one great way to start the day. This packs lots of vitamins and minerals with all these great veggies. This is my daughter’s favorite, she even has me pack it in a thermos for lunch. My version is tofu, peppers, onions, sweet potato, kale, tofu-dog. Cooked to perfection. It actually tastes like my Grandmother’s Italian hotdog, potato, egg scramble we had growing up. Top it with a little organic ketchup just like you would eggs. I like to top mine with fresh tomato, onion and avocado. No cholesterol in this breakfast. Enjoy.
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