I remember first hearing about vegan chocolate pudding with avocados and remember immediately going “blech” to myself yet I tried it anyway. I don’t know if the recipe I had tried was horrible or if I was at fault because I kind of half-assed my first attempt at making it. Whatever the culprit (probably me) it was on the not so good and quite terrible … Continue reading AVOCADO CHOCOLATE PUDDING
My former roommate use to make white chicken chili all the time. She would be in the kitchen for hours slicing and dicing, but the end result was more than worth it. Though I love to cook, I get lazy in the kitchen. Especially when it comes to chili. I want easy without the mess. I want fast without the prep. This recipe is super … Continue reading White “Chicken” Chili
Ingredients for Chik’n: 2 cups Quorn® Chik’n Tenders 3 tablespoons of honey (more if you choose) 2 tablespoons of Dijon mustard (more if you choose) Ingredients for Dressing: 1 tablespoon of honey (more if you choose) 1 tablespoon of Dijon mustard (more if you choose) 1/2 table spoon of rice vinegar Ingredients for Pasta: 1 box of whole wheat pasta. (cook pasta accordingly) Mix the … Continue reading Honey Mustard “Chik’n” w/ Whole Wheat Pasta & Honey Mustard Vinegar Dressing
A few years ago, my dear friend, Sherry, gave me a recipe for raw “tuna” salad and I fell in love with it. It was easy to make and since I don’t have a Vitamix or a great blender, it was something I could do with the equipment I had. I googled recipes and took what I liked from each and this is my tweaked … Continue reading Vegan “Chicken” Salad
INGREDIENTS – 1 bunch of kale – salt and pepper (or not if you don’t like it) – Parmesan cheese (grated) – Olive oil (I use Pam Olive Oil spray. Ridiculously easy) PREP – heat oven to 350 degrees – make sure you the rinse kale well. I spend extra time making sure all the dirt is rinsed from the crack and crevices of the … Continue reading Kale Chips
I got this recipe from my friend Adrienne and am addicted! Who knew that I like…love, kale. This recipe is super easy. INGREDIENTS – 1 bunch of kale – salt and pepper (or not if you don’t like it) – Parmesan cheese (grated) – Olive oil (as suggested by Adrienne, Pam Olive Oil spray. Ridiculously easy) PREP – heat oven to 350 degrees – make sure you the … Continue reading RECIPE: Kale Chips
A few years ago, my dear friend, Sherry, gave me a recipe for raw “tuna” salad and I fell in love with it. It was easy to make and since I don’t have a Vitamix or a great blender, it was something I could do with the equipment I had. I googled recipes and took what I liked from each and this is my tweaked version … Continue reading RECIPE: Vegan “Chicken” Salad
2 – 4 slices of the “bacon” of your choice. Recommend Morning Star Farms ® Veggie Bacon or Light Lifte ® Smart Bacon – cook as directed 1 tomato of your choice Sliced to your liking 1 avocado Sliced to your liking 2 pieces of bread Toast bread if preferred then layer “bacon,” tomato, avocado, and dressing of your choice and add salt and pepper … Continue reading “B”LT with Avocado
1 1/2 cups of Quorn® Chik’n Tenders 4 tablespoons of Annie’s Natural® Mango Cilantro Marinade (more if you choose) Pour marinade over chick’n tenders to coat thoroughly and then cook on medium heat in small pan until heated thoroughly. Great with couscous or rice. Continue reading Mango Cilantro “Chicken”
3 Quorn® Naked Chik’n Cutlets 1 medium zucchini 6 tablespoons of teriyaki sauce (more if you choose) 2 tablespoons of sweetened chili sauce (more if you choose) 1/2 a head of lettuce (more or less if you choose) Microwave or cook Quorn cutlets as directed. (I microwaved mine to save time). Chop cutlets after they are cooked and diced the zucchini In a medium skillet, … Continue reading “Chicken” & Zucchini Lettuce Wraps