BBQ Chick'n Sandwich with Apple Slaw

Pots/Pans Used: 2


I have always wanted to try pairing an apple slaw with barbeque. These sandwiches are quick and easy, but are an exciting substitute for the boring PB&J (no offense, pb&j!). Instead of doing a creamy, mayo-based slaw, I wanted to keep it simple and cost-friendly by using soy milk and tahini for creaminess. All in all, I really didn't miss the mayo at all. This recipe makes a lot of cole slaw too! So you can eat it throughout the week, share with friends, or gobble down all at once... up to you. Either way, I bet you're gunna looooveee iiittttt ;)


Ingredients


Sliced Bread
Crispy Gardein Chick'n
BBQ Sauce
2 Granny Smith Apples, julienned
1/2 Red Cabbage, shredded (4 cups)
3 Carrots, peeled
6 Tblsp Vinegar
6 Tblsp Olive Oil
6 Tblsp Soymilk
2 Tblsp Deli-Style Mustard
2 Tblsp Tahini
1/2 tsp salt
1/2 tsp pepper

1. First you're going to want to make your apple slaw. Yes, it is a lot of prepping and chopping but it'll be worth it. Plus, red cabbage is so gorgeous, it almost doesn't feel like a chore... maybe?



before!



after!



2. Combine carrots, cabbage, and apples in a large bowl. In a small bowl, whisk together ingredients vinegar - pepper. Pour over the slaw and mix well. Ta da!

3. The sandwich part is pretty self explanatory. I toasted some bread and then prepared the crispy chick'n according to the package instructions. Instead of using the marinara sauce it comes with, I brushed some BBQ sauce on either side.

4. Assemble sandwiches and serve at an outdoor gathering!

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Banana Bread French Toast

Pots/Pans Used: 1


This recipe has been floating around in my head for a while now and I'm so glad I finally got around to making it because it was thebomb.com. I did a Hawaiian twist on my Grandmother's Banana Bread recipe by adding 1/4 cup of shredded coconut and 1/2 cup chopped macadamia nuts to the batter. I highly recommend it!

Ingredients

Slices of my Grandmother's Banana Bread
1 1/2 cups soymilk
1 cup flour
1 tsp vanilla
1/8 tsp nutmeg
1 Tblsp brown sugar
Earth Balance
powdered sugar
maple syrup

Topping (enough for about 4 slices):
1 banana, sliced
1 1/2 Tblsp pecan chips
1 Tblsp minced crystalized ginger
2 Tblsp Earth Balance
dash of nutmeg

1. Start out by whisking together the milk, flour, vanilla, nutmeg, and sugar in a flat casserole dish. Let your banana bread slices soak in this mixture for a few minutes on either side like so...



2. Then in a skillet over medium heat, melt about a 1/2 Tblsp of Earth Balance. Brown French toast in the melted butter. A couple minutes on either side should make it nice, crispy, and golden brown :)

3. Once you've fried up all the french toast, you can store them in a warm oven while you prepare the topping. For the topping, add the sliced bananas and 1 Tblsp Earth Balance in a skillet over medium heat. Once the bananas get a nice sear, add the ginger, pecans, nutmeg, and the second Tblsp of Earth Balance. Let the flavors combine as you stir it up for a couple minutes.



4. Plate the french toast with some banana topping, warm maple syrup, and powdered sugar. Try not to tease your critters...



5. And Enjoy!

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Curry Chick'n & Gnocchi Soup

Pots/Pans Used: 2


This is a great hearty soup with a kick. If you want to cut down on the heat, you can leave out the red pepper flakes. But I have to say, if you like a bit of spice, you'll love this soup! It's definitely one of my favorites to date.

Ingredients

5 Gardein Chick'n Scallopini Cutlets
17.5 oz mini potato gnocchi
3 cups baby portobello mushrooms, sliced
1 1/2 cups sliced carrots
1 large onions, diced
1 sweet potato, diced (about 2 cups)
8 cups vegetable broth
14.5 oz can diced tomatoes with mild green chilies
2 Tblsp olive oil
1 Tblsp Earth Balance
1/4 tsp cardamom
1 tsp curry powder
1/2 tsp cumin
2 tsp soy sauce
1/4 tsp crushed red pepper flakes
black pepper
lemon juice



 


1. In a hot skillet, melt the Earth Balance, and then saute chick'n until golden brown. To flavor the cutlets, squeeze a little lemon juice and sprinkle a dash of black pepper over them while cooking. Once they're done, chop them up and set aside while you prepare the rest of the soup.



2. In a large stock pot, saute onion and mushrooms in olive oil over medium heat. Let them cook down for a few minutes and begin to brown.

3. Next, add the carrots and sweet potatoes and cook an additional 5 minutes.

4. Add the chopped chick'n, drained tomatoes with chilies, cardamom, curry powder, cumin, red pepper flakes, and 1/4 tsp black pepper. Stir well and let flavors combine a few minutes.



5. Add the vegetable broth and let soup simmer for 15-20 minutes.

6. When you're ready to eat, add the package of gnocchi. It only takes a couple minutes to cook. Once they rise to the surface, they're ready!



7. Last but not least, add a Tblsp of lemon juice, to brighten up the soup a bit!

8. Serve up with a slice of toasted bread!



If you want, top with a a bit of black pepper and sprinkling of nutritional yeast!

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Fruity Chocolate Pudding Parfait

Level of Difficulty: super easy
Pots/Pans Used: 1!


Ingredients


1 pkg. Chocolate Pudding & Pie Filling (make sure it's vegan and sub soymilk)
1/4 cup Dried Cranberries
4-6 Vegan Orange-Flavored Cookies
1 banana

This is a super easy recipe that I whipped up one day out of boredom. It's deliciously light and relatively guilt-free!



Just prepare a package of chocolate pudding according to the box's instructions, substituting soymilk in place of regular milk. Mix in the cranberries and let the pudding set up in the refrigerator. To assemble, spoon some pudding into a glass, crumble some orange cookies, add sliced bananas, and then repeat!

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What do YOU want to see on VP???

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A Little Busy At The Moment...

As you may have noticed, my posting has been infrequent lately. I am currently in my last two weeks of college so between projects and papers, I'm going a little crazy. All I've really had time for is cold pizza and bagels. However starting May, I will have more time to cook than ever!!!

So I just wanted to say sorry, hang tight, and thanks for your patience :)

Sammi

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Sushi Bowl

Level of Difficulty: just cook rice!
Pots/Pans Used: 1

Sometimes when I'm out of nori (or just feeling lazy), I make this. Feast your eyes on this sloppily prepared yet totally delicious SUSHI BOWL! The general idea is that you throw everything you love about sushi/Japanese cuisine in one bowl with some sushi rice. For me that meant avocado, edamame, soy sauce, and sriracha (and a sprinkle of panko for some crunch). But for you that might mean cucumber, pickled radish, tofu, and ginger.



Leave a comment with your favorite sushi combination!

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Snickerdoodles

Level of Difficulty: just measuring
Pots/Pans Used: two

Ingredients

2 cups flour
2 TBL baking powder
1 tsp cinnamon
1/2 tsp ginger
1/2 tsp nutmeg
1 tsp salt
1 cup sugar
1/2 cup vegetable oil
2 TBL molasses
1 TBL vanilla extract
1/4 cup water

coating:
sugar & cinnamon

Very rarely do I get the urge to bake. Although I love desserts (specifically cheesecake), I tend to have more savory cravings. But for some reason, I couldn't help but make cookies last night. So here they are... Just a simple recipe that will satisfy your sweet tooth. And yes, they are even Oliver approved.



Preheat oven to 350 degrees. Spray baking sheet with non-stick spray. Mix together dry ingredients in a large bowl. Mix together wet ingredients in separate bowl and then add the wet ingredients into the dry. After you've mixed it up well, you can add some more water if it seems dry (I added about 1/4 cup more, but I recommend adding it gradually to be safe). In a small bowl, combine extra sugar and cinnamon together. Form dough into small 1 inch balls and them roll them in the sugar mixture. Place on baking sheet and press down with fingers. Bake for 10-15 minutes, then up heat to 450 and them bake a couple minutes until the tops brown a bit. Take them out to cool and them serve with a cup of hot tea!

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Vegan in Vegas!!! 2.0

For those of you that read last years Vegas post, you will be pleased to see that everywhere I went this trip was completely different than the last. That's right... brand new west coast food porn to feast your eyes on! Like my last trip, I was lucky enough to be invited to stay at the Bellagio while my mom was there on a business trip. I'll start out with my favorite... room service.

I will say last year was much easier in coordinating with the room service chef. This year took a little more persistence. While technically the only thing vegan on the breakfast menu is fruit and oatmeal, you can call and speak to the chef to see if he can whip up something a little more exciting.

Again, I couldn't resist their sugar-glazed ruby red grapefruit...

(and I can't totally knock the oatmeal, because it's pretty good with some brown sugar and berries)

The chef sent up this tofu and veggies concoction one morning with a fruit plate. Really dealicious!

There were many non-food related highlights of the trip that I also wanted to share. Like seeing the Grand Canyon for the first time!!! We even went on the Sky Walk! And it was completely terrifying!

One of the less expensive places I ate was at the Bellagio Cafe. I had the grilled Portobello burger, minus the cheese, plus avocado. The fries were awesome.

Then we tried cocktails at the Bellagio's new bar and lounge, Lily. I had their signature drink, "The Lily", which had lime juice, blood orange juice and ground cloves. The flower was even edible (though probably not vegan)!

I tried some take-out from Noodles in the hotel (if you haven't noticed, I didn't really leave the hotel).

Agedashi Tofu, Hot and Sour Cold Cucumber Salad (YUM!), Kake Soba Soup, and Spring Rolls....

I was in a bind one day and needed to get something last minute when I discovered this vegan Sesame Noodle bistro box from Starbucks. Did you guys already know about this? It's a complete little vegan meal. It comes with cold sesame noodles, tofu cubes, cucumber and carrot salad, sesame coated nuts, and even a dark chocolate square for dessert. And it honestly wasn't bad at all

One place you have to check out if you go to Vegas is The Neon Boneyard Park. It's a lot full of donated signs from Las Vegas. They do a tour and give you a little history about the signs. It was really cool and great for taking pictures.

The best meal I had in Vegas was at Michael Mina in the Bellagio. All you do is tell your server that you're vegan and the chef will prepare something especially for you.

I had a lightly dressed spring salad with apple slices to start

My entree was awesome. I'm not sure exactly what it was so I'll try and guess... fried tofu with what I think was fried ginger on top. It was served with pickled cucumbers, crispy baby bok choy, bamboo rice (the flavors in the rice were incredible and I'm still not sure how to describe it), tempura mushrooms, and some mystery vegetable I never figured out. This seriously tasted like what I imagine a top chef meal would taste like. At first I was surprised it didn't come with some sort of sauce, but everything tasted so good that I didn't even care.

For dessert they sent a trio of sorbets... Coconut Lime, Cranberry, and Passion Fruit

And there you have it! It was fun but exhausting...

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