Posts tagged entrée
Last night, I made this tasty Italian dinner while talking to my lovely friend Sarah. It turned out so well, I’m going to add this to my “regular” dinner meals rotation. I ate it with a side of stir-fried baby bok choy, red peppers, and onions. Next time, I’ll stir-fry kale and garlic instead, which I think would complement the Italian flavors of this dish much better than bok choy.
Gardein and Eggplant Marinara Ingredients:
- About 2 cups Prepared Brown Rice
- 8 – 10 Gardein Seven Grain Crispy Tenders
- 1 large Eggplant
- 1 cup marinara sauce
- 1 tbsp. Nutritional Yeast
- Olive Oil
- Spices: Garlic, Italian seasoning, Parsley
Preheat oven to 430. Slice the eggplant into 1/2 inch thick slices. Lightly brush or spray half of a cookie sheet with olive oil, then place a single layer of the eggplant slices on the oiled part of the sheet and lightly oil the tops of the slices. Sprinkle the slices liberally with garlic powder and Italian seasoning.
Next, place Gardein tenders on the unoiled part of the pan. Bake for 20 – 25 minutes, flipping everything once.
Assemble the final dish by layering the following (from bottom to top of pile):
- 1/2 cup brown rice
- marinara sauce
- 2 – 3 Gardein tenders
- 4 slices eggplant
- marinara sauce
- 1 tsp. nutritional yeast
This recipe yields about 3 to 4 servings. The result is a very easy vegan chicken and eggplant parmesan. It was a yummy, satisfying meal and the whole process only took about 30 minutes, since I stir-fried the veggies while the Gardein and eggplant were cooking.
I made the most amazing stir-fry EVER last night, and I’m currently eating the leftovers (pictured). My bff over at Cuisine Vegan told me I’ve been eating too much soy, which is true, so I wanted to make something last night with no soy but lots of protein and fiber. I threw some brown rice in my rice cooker with coconut milk instead of water. Then I went to the gym, did the elliptical while watching Law & Order: SVU on my iPhone, and when I got back, my rice was so fluffy and sweet-smelling.
The stir-fry I just made up as I went along because I couldn’t decide whether to have something Asiany or TexMexy. What I came up with was/is the most delicious meal I have made in quite awhile. It is so filling, too! The rice really needs to be made with coconut milk to produce such a fantastic blend of flavors. Here is my stir-fry recipe.
- 1 tbsp. sesame oil
- 1 large yellow onion, chopped
- 1 tsp. minced garlic
- 1 tbsp. soy sauce
- 1 15 oz. can black beans, rinsed and drained
- 3 large kale leaves, rinsed and chopped
- 1 red pepper, diced
- 1/2 tsp. sriracha sauce
- 1/2 tsp. chili powder
- 1/2 tsp. cumin
- salt and pepper to taste
Heat the sesame oil in a skillet over medium heat. Add the onion and red pepper, and let them caramelize a bit. Next, add the soy sauce, garlic, and black beans. Stir-fry for a few minutes, and then add the kale. Don’t worry if the kale is really leafy and it looks like you just put a shrubbery in your yummy food; the kale will cook down in about 5 minutes of stir-frying. Last, add the sriracha and seasonings, mixing well. Serve over a bed of coconut rice and enjoy!
For Christmas, I got an awesome Cuisinart food processor from my parents. It is so badass that it actually came with an instructional DVD, which contains some cooking segments from a Culinary Institute chef. One of these segments shows an easy recipe for Salmon and Pesto Potatoes. It looked so delicious and simple, I figured I’d switch out the fish for faux chicken. I found the same instructional video on Cuisinart’s website, and you can check out the bit about this meal starting at the 7:00 minute mark. Here are the simplified steps that I followed, and the recipe for vegan pesto I made:
- Rub the center of the tinfoil lightly with olive oil.
- Place a layer of potatoes (maybe 5 or 6 slices) in a bed in the center of the foil.
- Add a few dollops of pesto to the top of the potatoes.
- Add a few pieces of thawed soy chicken to the pile.
- Top chicken with a few more dollops of pesto.
- Close tinfoil at top and fold sides in.
- Bake at 400º for 18-20 minutes.
Creamy Vegan Pesto
Puree together the following ingredients:
- 3 oz. fresh basil
- 3 oz. fresh spinach
- 2 tbsp. Tofutti Better than Cream Cheese
- 1 tbsp. olive oil
- 1 clove fresh garlic
- 1 tsp. salt
- 1 tsp. black pepper