Month: July 2019

Mediterranean Meatless Chicken with Pineapple and Veggies

Ingredients

Marinade

Pineapple/veggie mixture

  • 2 bags of chickenless strips, thawed (I use Daring Original Plant Chicken Pieces)
  • 1 red bell pepper, cut into 2 inch chunks
  • 1 green bell pepper, cut into 2 inch chunks
  • 1 yellow pepper, cut into 2 inch chunks
  • 1 red onion, thickly sliced
  • 1 pineapple, 2 in. cubes
  • 1 container fresh mushroom thickly sliced
  • 5 tomatoes thickly sliced
  • Arugula spring mix for topping

Steps

  1. Mix ingredients for the marinade in small bowl.
  2. Place chicken in a large ziplock bag and pour 1/3 marinade over it. Marinade for at least 30 minutes.
  3. Place veggies and pineapple in a large ziplock bag and pour remainder of marinade and mix. Marinade for at least 30 minutes.
  4. Preheat the oven to 425 F. Spray nonstick oil on two foil-lined baking sheets. Place veggie/pineapple mixture on baking sheets and bake for about 30-34 minutes. Remove from oven.
  5. Line pan with foil and add meatless chicken. Bake for 5-6 minutes.
  6. Serve veggies and meatless chicken over rice. Top with arugula spring mix.

May serve with chickpea salad and Trader Joe’s Indian Style Flatbread. https://wordpress.com/post/quickvegan.home.blog/267


Kristen’s Pasta Salad

Ingredients

  • 1 box tri-color rotini pasta
  • 1 diced carrot
  • 1 diced red pepper
  • ½ cup green olives, chopped
  • ½ cup black olives, chopped
  • 1/3 cup Jewel’s Marzetti Sweet Italian Dressing or low fat Italian with 1/2 teaspoon sugar
  • 1/4 teaspoon of turmeric
  • 1 teaspoon of Ground Rosemary Leaves
  • 1/4 teaspoon of black pepper
  •  1 1/2 tablespoon Trader Joe’s Everything but the Bagel Sesame Seasoning Blend

Steps

  1. In a large pot, bring to boil water and cook pasta for 10 minutes.
  2. Chop veggies by hand or in food processor (doing carrot first and adding remaining vegetables) and mix together in large bowl.
  3. Rinse and cool pasta and add veggies to bowl.
  4. Add dressing, turmeric, rosemary leaves, pepper, seasoning blend and mix well.

Optional add-ins: chopped cucumber, tomatoes, or walnuts

NutrientAmount
Calories per 1 cup~215–225 kcal
Protein~6 g
Carbohydrates~29–30 g
Dietary Fiber~2 g
Sugars~2 g
Fat~8 g
Saturated Fat~1 g
Sodium~350–400 mg

May be served over spring mix lettuce.

Chickpea Hummus

Ingredients

  • 3 green onions, cut into thirds
  • 3 garlic cloves, cut into halves
  • 1 cup flat-leaf parsley, remove longer stems
  • 1 1/2 T dried basil
  • 1/2 teaspoon kosher salt
  • 5 grindings of pepper
  • Juice of 1 lemon
  • 3 cans chickpeas, drained and rinsed (or northern beans for a smoother texture)
  • 1/2 cup Follow Your Heart Grapeseed Oil Vegenaise

Steps

  1. Combine all ingredients in a food processor and pulse until smooth.

Adapted from “Nicole’s Kitchen”.

Nicole’s Chickpea Salad

Ingredients

  • 3 garlic cloves, cut into halves
  • 3 green onions, cut into thirds
  • 1 cup flat-leaf parsley, remove longer stems
  • 4 1/2 tsp. dried basil
  • 1/4 tsp. sea salt or 1 tsp. Benson’s Salt Free Seasoning
  • 1/2 tsp. of pepper
  • Juice of 1 lemon
  • 3 cans chickpeas, drained and rinsed (or northern beans for a smoother texture)
  • 1/2 cup Follow Your Heart Origina Oil Vegenaise

Steps

  1. Chop garlic in a food processor. Add green onion and pulse until roughly chopped. Add parsley and chop.
  2. Add basil, salt, seasoning, pepper, lemon, chickpeas and pulse until just becoming chunky.
  3. Add veganaise and pulse until blended but still chunky.

Serve on spring lettuce, sliced tomatoes, veggies or your favorite bread.

Northern beans can be substituted, using a little less Vegenaise.

Adapted from “Nicole’s Kitchen”.

Salad Greens With Spiced Pecans

Ingredients

  • 1 cup pecan halves
  • 1 tablespoon Earth Balance Butter
  • 1/1/2 tablespoons of brown sugar
  • 1 tablespoons water
  • ½ teaspoons of cumin
  • ½ teaspoons of cinnamon
  • Pinch of cayenne pepper
  • 2 bags of spring mix lettuce
  • 2  tomatoes chopped
  • 2 oranges  peeled and chopped
  • 1/2 cup Follow Your Heart Vegan Feta Crumbles
  • Vegan raspberry vinaigrette

Steps

  1. Heat pecans in a dry skillet over medium heat until they begin to toast, stirring frequently.
  2. Add Earth Balance and cook about one minute, stirring, until nuts darken.
  3. Add brown sugar , water, cumin, cinnamon and cayenne pepper, stirring until sauce thickens and nuts are glazed.
  4. Remove pecans from heat and place on waxed paper.
  5. In a salad bowl mix together lettuce, pecans, tomatoes, oranges, vegan feta
  6. Add dressing and toss to coat.

Adapted recipe from the American Diabetes Association

Barbara’s Quinoa Salad

Ingredients

  • 1 Tbsp. olive oil
  •  1 Tbsp. minced garlic
  •  1/3 cup chopped onion
  • 1 cup quinoa
  •  2 cups vegetable broth
  •  1 chopped avocado
  •  2 chopped tomatoes, about 1 cup
  •  4 cups of baby spinach, torn into bite size pieces 
  • 1/3 cup Aldi Earth Grown Vegan Feta Crumbles
  • 1 tsp. Benson’s Salt Free Table Tasty


Steps

1. Cook garlic and onion in olive oil, about 3 min. 

2. Add dry quinoa and stir constantly for 3 min. 

3. Stir in  broth, cover and cook for 15-20 min. on medium low heat until liquid is absorbed.

4. Remove from heat and let stand for 5 min. 

5. Remove lid and stir in avocado, tomato, spinach, cheese and Benson’s Table Tasty.

Annie’s Spaghetti with Black Beans

Ingredients

  • 8 ounces of regular Dollar Store Spaghetti (less pasta is better)
  • 1 cup finely chopped white onion
  • 1 tablespoon of olive oil
  • 2 cans of 8 oz. tomato sauce
  • 1 can of Aldi’s diced tomatoes with basil, garlic and oregano
  • 1 can of black beans, drained and rinsed
  • 1 small can of green chiles
  • 1/4 teaspoon of ground cumin

Steps

  1. In large pot, boil water and cook spaghetti for 8 minutes
  2. Heat oil in large skillet over medium heat. Add onion and cook until lucid and tender. Or saute onion in broth.
  3. Add sauce, tomatoes, beans, chilies and cumin.
  4. Simmer 10 minutes, stirring occasionally.
  5. Drain spaghetti, return to pot and add tomato mixture. 

Optional-Sprinkle Vegan Parmesan Cheese-see recipe under condiments.


Vegan Parmesan Cheese

Ingredients

2/3 cup almonds

1/4 cup Trader Joe’s Nutritional Yeast

1 teaspoon of sea salt

Steps

  1. Blend all ingredients in a food processor until a fine meal is formed.
  2. Store in a container in refrigerator for up to three weeks.

Sprinkle vegan parmesan cheese on your favorite pasta.

Nutrition Facts
Servings: 15
Amount per serving 1Tbsp.
Calories 31
Total Fat 2.3g
Saturated Fat 0.2g
Cholesterol 0mg
Sodium 32mg
Total Carbohydrate 1.6g
Total Sugars 0.2g
Protein 1.6g

Guacamole Hummus Wrap

Ingredients

  • 1 tortilla
  • 1 Tbsp. Aldi’s Classic Hummus
  • 1 serving packet of Trader Joe’s Guacamole
  • 1/2 chopped green pepper, tomatoes, mushrooms, red onion, and black and green olives
  • 1/3 cup spring lettuce
  • Everything but the Basil Seasoning
  • 1 Tbsp. Aldi’s Casa Mamita’s Mild Chunky Salsa

Steps

  1. Heat tortilla in pan on medium high heat.
  2. Spread hummus and guacamole tortilla.
  3. Fill tortilla with veggies.
  4. Sprinkle seasoning, add salsa and roll tortilla.

Annie’s Herbed Orzo

To prepare ahead of time, chop scallions, red onion and cucumber the night before.

Ingredients

  • 1 lb. of orzo
  • 3/4 cup olive oil
  • 1 1/4 tsp. kosher salt and 1/4 tsp. freshly ground black pepper
  • 3/4 cup freshly squeezed lemon juice (4 lemons)
  • 1 cup minced scallions, white and green parts
  • 1/3 cup small-diced red onion 
  • 1 cup chopped fresh dill
  • 1 cup chopped fresh flat-leaf parsley
  • 1 cup medium cucumber, unpeeled, seeded and diced
  • 3/4 cup Follow Your Heart Vegan Feta Crumbles

Steps

1. Fill a large pot with water and bring the water to a boil. Add the orzo and cook for 8 minutes, stirring occasionally, until it’s cooked al dente. Add 1 cup cold water to pot and drain and pour into a large bowl.

2. Whisk together the lemon juice, olive oil, salt, and pepper. Pour over the hot pasta and stir well.

3. Add the scallions, red onion, dill, and parsley (can be chopped in a food processor).

4. Add cucumber and vegan feta. Toss well. 

5. Serve at room temperature or refrigerate.