Breadless Chicken Sandwich with Avocado and Salsa, Sweet Potato Fries and Broccoli with Vegan Tofu Cheese Sauce

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What You’ll Need:

1 Boca Chicken Patty(spicy or regular, up to you. I used Spicy.)

Avocado

Broccoli(Frozen or Fresh)

Sweet Potato Fries(you can either make these from scratch, or buy frozen ones. Just make sure the nutrition facts are well matched for your dietary needs.)

Salsa

Salad greens

 

Vegan Cheese Sauce:

I actually got this recipe from another blog, so I’m just gonna post the link here, I don’t want to take credit for it. http://beerandtofu.com/2013/09/04/easy-vegan-cheese-sauce/#more-511

 

What To Do:

So for this recipe, I really didn’t do all that much, I just wanted to post it cause it was DE.LISH. and I thought it’d be nice for people to try.

 

So for the sandwich, on a baking sheet spray some olive oil and place 1 serving of sweet potato fries, and a chicken patty. Put in the oven/toaster oven on about 350-400 for about 10-15 minutes. Check on them periodically, all ovens are different.

 

The most time consuming part of this recipe is maybe making the cheese and that takes about 5 minutes. So refer to the link I pasted earlier and make your cheese and then bring some water to a boil, and throw in your broccoli. Don’t leave the broccoli in there for too long so it stays bright and green, you don’t want to over cook it, cause then it takes on a weird taste. >.<

 

Now, when your chicken and sweet potato fries are done, plate and then put some salad greens on top of your chicken, along with some avocado and a spoonful of salsa. I also added a little bit of mango vinaigrette, which gave it a nice tangyness. That’s totally optional though.  And then all you have to do is plate your broccoli and drizzle your cheese sauce and you’re ready to chow down. 

 

Enjoy! 

Mushroom Spinach Tofu Scramble & Almond Butter Toasted Waffles

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What You’ll Need:

Tofu( I used Extra firm, you can use a less firm one if you like, just don’t use the silken texture because that one doesn’t cook well for this recipe)

Red Onion-  about half a cup, maybe less.

Mushrooms- however much you want, you can never have too much mushrooms!

Spinach(I used frozen, you can use fresh is you like)- 1/4th cup

Avocado- half of a half .

Waffles – 1 or 2

Almond Butter(or any nut butter)- no more than 2 tablespoons

Smoked Paprika – a pinch

Garlic Powder – a pinch

Thyme – a pinch

Black Salt – a pinch

Turmeric – a pinch

 

 

So, with this, first you’re gonna pick the amount of tofu you want, I suggest using the serving size on the packaging, I think mine was about 4 ounces(that’s like . So you’re going to cut that into cubes and then mash with a fork. It’s gonna start to crumble and then you can set that to the side.

 

Now you wanna take a red onion, cut about two slices from the onion and then mince.

 

Time to prep your pan. Turn the heat on medium high and put some extra virgin olive oil in the pan, and let it get hot, then throw your onions in there. You want them to sizzle as soon as you drop them in the oil, it’ll release this delicious onion smell. While your onions are sizzling away, lower the heat and throw in your tofu, Mushrooms and spinach. Stir them around so that everything is mixed evenly, then you want to throw in your spices: A pinch, and seriously a PINCH of black salt, Turmeric, Garlic powder, smoked paprika, and thyme.  Now cover that and lower the heat so that it’s at kind of a simmer until everything is heated through.

 

The waffles are so simple, I didn’t make them from scratch, I don’t have a waffle iron, but I bought them from the grocery store, they’re from a brand called Van’s and I just got the Lite Whole Wheat ones. Pop them in the oven/toaster/toaster oven until they’re at your desired toastiness and then toast with your favorite nutbutter spread.

 

When both are done, Garnish your scramble with avocado, plate, and nosh away, delicious breakfast food is awaiting you!

 

Sorry I’ve been gone so long, I’ve just had a lot going on, and I’ve been working out almost non stop so by the time I get home, writing these up are like the last thing on my mind, but here we are! Hopefully I’ll get another one up soon! 

I’m Back!

Okay, I’ve been gone for a while. I was super stressed, fell off both the vegan and fitness wagon. But I’m back, newly vegan and 15 pounds lighter. 🙂 I have some food pictures saved on my computer but I’ll have to go through the process of making them again so I can write the recipes and everything but I’m making breakfast right now – well brunch I guess, since it’s noon- but I’ll have something up in the next couple of days. 🙂

Happy Sunday!

Lena.

MIA

Hey guys,

Sorry I’ve been so MIA the past couple weeks. I’ve been working like non stop and so so tired. But I haven’t forgotten about the blog. I have a bunch of recipes I can’t wait to share with you guys. I’ll get them up as soon as I can!

Herb Dijon Chicken with Green Bean Carrot Walnutine (yes, I just made that up).

A few days ago, my boyfriend and I were exploring the natural/organic market in my neighborhood and I found some Gardein products I’d never seen before. I can honestly say I jumped for joy. So I picked up the Herb Dijon Chicken and went on my way home to make my dinner. So I really can’t take much credit for the chicken. All I did was put it in the oven. I put them both in their own piece of tin foil, turned the edges up around them and had them in the oven for I think like 15 minutes, I don’t remember.

The part I can take credit for is the Carrot Green Bean Walnutine; Although only partially, I was working from a recipe I got from Kelsey’s Essentials on Cooking Channel. She made Haricots Verts Almondine  (http://www.cookingchanneltv.com/recipes/kelsey-nixon/haricots-verts-almondine.html). I didn’t have almonds and I added carrots.

What You’ll Need:

-Organic carrots

-green beans(ends cut off)

-1/4th cup walnuts

-half a lemon, zested and juiced

-earth balance butter

-1/4th cup of chopped onions or a shallot or two

-pepper

-Avocado oil

What You Do:

-First, salt a pot of water, and bring it to a boil.

-While you’re waiting for the water to boil, toast your walnuts. In a small frying pan, add a little bit of oil and when it starts to sizzle, toss in your walnuts. When they start to brown/burn on the outside take them off the heat and chop them real finely.  Leave these aside for now and return to your water.

-By now the water should be boiling, and you wanna throw in the green beans and the carrots, leave them in there for a few minutes, till they start to brighten up and get crisp, and as soon as this happens remove them from the heat, strain them and run cold water on them until they’re not hot anymore. You want to stop the cooking process, so that they stay bright and crisp.

–       Now you wanna pre cook the onions, mix small amounts of  earth balance and avocado or olive oil(as these are super fatty) in a frying pan and when it starts to bubble, put your chopped onion, pepper and salt and let it sauté till it starts to brown. At this point you throw in everything else. Green beans, carrots and walnuts, mix it all around so that the walnuts are evenly coating everything. Zest the lemon and stir in the juice and just cook to warm up your veggies.

Now that everything is done, you’re ready to plate an amaymay dinner. Yes, amaymay is also a made up word. 😛

*Note: Thank you to everyone that puts up with my shitty photo presentation, I try my best with what I have.*

Eggplant Parmesan with Quinoa Pasta

 

So, last night after an amazing workout, I didn’t want to overload on the carbs, but you know carbs are necessary a bit so I made a non-breaded Eggplant Parm with Quinoa pasta so I was getting lots of fiber and a good size serving of vegetables.

What I Used:

 

~~ 1 Baby Eggplant

~~ Garlic Flakes (or a fresh clove or two)

~~ Avocado Oil

~~ Quinoa Pasta.

~~a quartered onion, diced

~~ a bit of lemon zest and a splash of juice.(optional, and if used to taste)

~~ A few leaves of fresh basil(roughly chopped), because dried basil tastes like paper.

~~ Fresh Thyme

~~Arrabbiata sauce

~~ Vegan Mozzarella cheese

So, The first thing you’ll do, Cut off the ends of your eggplant, and cut it into medium-thin slices. On a baking sheet, drizzle the tops and bottoms of your eggplant with avocado oil, don’t use too much because avocado oil is high in fat! Next place the slices on your baking sheet and shake a bit of garlic flakes and salt on top of them. Pop them into the oven at 350 for about 10 minutes, maybe more depending on the thickness of your slices.

While your eggplant is in the oven, start heating your sauce and boiling water for your pasta. For your sauce, heat your oil in the pan, and when it starts to sizzle, toss your chopped onions in, followed by a few sprinkles of garlic and pour in your arrabbiata sauce, stir in your basil and thyme. Lower the heat and let it simmer until your pasta is al dente. Check on your eggplant and they should be mostly done, pour a small amount of pasta sauce(from the jar) on to your eggplants and put it back in the oven.

After you strain the pasta toss it into the simmering sauce so that it can absorb the flavors, and turn the heat off. Stir your pasta so that the sauce is evenly coating your noodles then cover it and return your attention to your eggplant.  At this point your eggplant slices should be done, and the sauce on them should be nice and hot and everything should smell amazing. The last thing you want to do is put Mozzarella Cheese on top of your slices. I used the Trader Joe’s brand Mozzarella shreds. Now you can plate, and eat! If it’s not delicious you’re a crazy person! 😛

Bon Appétit!