Category: Mediterranean

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


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”.