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Showing posts from April, 2011

Easter Dinner: Chick'N Piccata, Mac-n-Cheeze, Sweet Potato Biscuits, and Oreo Cheezecake

This year I had the family over to my house for Easter Dinner (I can practically hear their thoughts, "great another perfectly good dinner ruined by veganism") Whatever, they all cleaned their plates with minimal groans and moans.
The Menu: Chick'n Piccata with Lemon Pepper Broccoli Macaroni and Cheeze Sweet Potato Biscuits Oreo Cheezecake
Chick'n Piccata (sort of): 1 package of gardein Chick'n Scallopini (4 cutlets) 1 cup vegetable broth 4 cloves garlic, crushed 1 whole lemon halved dried rosemary to taste pepper to taste
Combine all ingredients in pan on medium heat (except lemon). squeeze half the lemon over chick'n and slice the other half. Arrange sliced lemon on top of the chicken. I let this cook down until liquid is almost evaporated and serve the browned lemon slices as garnish.
While the chick'n is being prepared throw a pan of broccoli, tossed in olive oil and lemon pepper seasoning,  in a 375 degree oven for 30 minutes or so (I like my brocc…

Chayote Southwestern Casserole

What in the Hell is that thing?

That was the question running through my mind Saturday! Every week I participate in Bountiful Baskets Food Co-Op. I plan my meals around what I get each week. As a vegan/foodie, I'm embarrassed to say it took me a while to figure out what I was looking at when I pulled out two chayote squash.
Once I got a grip on what I was looking at, I decided to try a Southwestern style casserole. The result was so delicious, that my fingers will remain crossed for more each week!

Ingredients (Makes 8 servings)

2 chayote
1 onion, chopped
1 bell pepper, chopped
1 jalapeƱo, seeded and chopped
2 garlic cloves, minced
2 tsp chili powder
1 tsp paprika
1 tsp cumin
15 oz diced tomatoes
1 1/2 c chili beans
1/2 c corn
1/2 c black beans
1 c cornmeal
1 tbs syrup
1 tbs nutritional yeast
1/2 tsp salt
1 c boiling water


1.Boil chayote until you can pierce with a fork to the middle. Slice in half from top to bottom and remove seeds (you can eat them. They're ta…

Unicorn Horns (VegKid's Calzones)

My 5 year old, VegKid, helped make these quick, easy and delicious calzones, or as she calls them "unicorn horns". These calzones are good hot from the oven or at room temperature (I sent one for Aubrey's lunch today at school).

Ingredients: 1 can of refrigerated crescent rolls (pillsbury has a vegan variety)
4 oz of your favorite vegan cheese in any flavor (we used mozzarella) 2 tbsp of vegan margarine, softened  (we used Smart Balance) 8 slices of vegan deli slices in ham or turkey (we used Smart Deli Roast Turkey Style) 2 tbsp of flour for your work space
Directions: 1.  Preheat the oven to 375 2.  Unroll each crescent roll on a lightly floured work area. Turn to coat each side of the roll. 3.  Put 1/2 teaspoon of softened butter on each piece of dough, top with one slice of turkey and finish with a few tablespoons of your favorite vegan cheese. 4.  Roll up dough from the widest side 5.  Place each calzone 2 inches a part on a foil-lined cookie sheet sprayed with n…