Chik’n Dijon

 

A bed of wild rice and brown rice blended and topped with crunchy whole green beans that have been lightly steamed and tossed with a tiny bot of Earth Balance, pinch of sea salt and pepper are the base of this dish.  Then top rice and green beans with crusted vegan chik’n that has been cooked till crunchy.  Lastly a slightly sweet and spice Dijon sauce made from vegan mayo, course grain mustard, Dijon mustard, a hint of agave and apple cider vinegar.  The flavor combination was outstanding.  I felt like we were having lunch out.  I savored every bite…

Caramelized Bananas and Walnuts

 

These are nutritious and delicious…

Sautéed in earth balance, agave and cinnamon, the perfect end to a winter meal.  These were warm, creamy, and so sweet.  The walnuts were crunchy and glazed to perfection.  Bon Appetite!

Tofu Eggless Egg Salad

 

I promise this will actually has the same taste and texture as egg salad.  My daughter wants to take this to school for lunch everyday.  She devours it!  I severed it with fresh home baked pita chips on a bed of spinach and sprouts. 

I'm coming back soon...

My kitchen has been being remodeled over the past 8 weeks.  That has been making my meals super simple.  I have been dying to get back into the kitchen and cook like crazy.

So, counter tops or not (not), sinks or not (not) and NO DISHWASHER... I am determined to cook a gourmet meal tonight.  I will post pics tonight or tomorrow.  I can't wait...

Vegan Pumpkin Pie, just like grandma used to make...

This pumpkin pie was made from 6 ingredients.  It tastes like pumpkin heaven.  Sweet and sinful, yet no penance is necessary with this recipe.    This took 2 minutes in the food processor.  It is full of protein and has wonderful silky, creamy, velvety texture that usually only comes from eggs and heavy cream.  But us vegans know the secret of mimicking that texture is Silken Tofu.  My grandmom Capizzi, bless her soul,  would be outraged at even the thought of it!   But being the gracious woman she was and the adventurous baker, she would have tried it and loved it.

 I can't wait to make this again...of course, there were no leftovers.

Veggie Roast with Garlic Green Beans and Gravy

Another fall comfort food.  Veggie roast with garlic green beans topped with some crispy onions.  I made my chik'in gravy and a few pounds of soft, fluffy garlic roasted mashed potatoes.

This meal was decadent but without the guilt.  I really try to make my old classics taste the same with out the classic calorie, fat or lack of nutritional density.

Wanna a bite?

Vegan Steak Wrap with Horseradish Sauce and Cooling Veggies

I am absolutely in love with this wrap. In fact, I made it yesterday and loved it so much I made it again today just so I could blog about it!

This wrap is reminiscent of my cheese steak favorites but a healthier version.

I chose a great Lavish Wrap (big rectangle) from Trader Joe's (thanks to Lisa for discovering it). Then I chose the ingredients. I had a ton of Gardein Beefless Tips in my freezer, so I wanted to use them. And then someone on TV mentioned horseradish. In an instant, the wrap, which I am sure will someday be infamous, was now born.

To keep it healthy, I always say, "the more veggies the merrier". So, I sautéed onions, peppers and mushrooms until caramelizing, then added semi defrosted Gardein Beefless tips.

While the cast iron pan was working its magic making mock meat taste like filet tips (without all the death), I worked on the wrap.

I made a spicy horseradish sauce from vegan mayo, LOTS of horseradish, and some Dijon. I whisked into a saucy but spreadable consistency. I coated my wraps interior end to end. Then I shredded about 1 ounce vegan mozzarella on top. I finely chopped pea shoot sprouts, baby spinach, shredded carrot, broccoli and cabbage and very thinly sliced cucumber.
When the steak mixture was done, I sprinkled it over the veggie layer.
I carefully rolled up the wrap into a log and then cut it on a bias.

Viola! A sinfully tasty wrap full of good nutrition!

I carefully rolled up the wrap into a log and then cut it on a bias. 
Viola! A sinfully tasty wrap full of good nutrition!