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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