Orange Chik'n over Noodles

If you have read my blog before, then you know that I am a huge fan of the different "faux meat" products that are on the market. Some of the best I have tasted are by Gardein-- both the texture and taste is spot-on!

When we didn't really feel like cooking the other night, I was glad that I had some Gardein Mandarin Orange Crispy Chick'n in the freezer, and some black bean noodles in the pantry. Easy. Yummy. (Next time I won't be so lazy and we'll add some veggies...)

Southwest Tofu Scramble

Today we made a Southwest Tofu Scramble for Easter brunch.  It was also the perfect dish to sample Daiya's newest flavor of vegan cheese: pepperjack!  Thanks, Daiya, you've done it again! 



Ingredients:
1 Block extra firm tofu
1/2 yellow onion, diced
3 cloves garlic, diced
1 green pepper, diced
sliced baby bella mushrooms
shredded Daiya vegan pepperjack cheese
Spices: smoked paprika (good for giving some color too), cayenne, cumin, salt/pepper

Start by sauteing the onion in a little oil, then the garlic, then the green pepper.  Drain the tofu, crumble, and add to the pan.  Add spices and mushrooms.  Saute a little longer, then when it's almost done sprinkle on the vegan cheese and put a lid on it to melt the cheese.  Of course I love it with a side of wheat toast and Earth Balance vegan margarine.

Steamed Artichoke

There are few veggies I love more than the artichoke!  Great on pizzas, in salad, in a dip, or just steamed and eaten leaf by leaf.  The other night I was cooking for one so I splurged (3.99 each.. dang!).

I chopped a clove of garlic, drizzled some olive oil and sprinkled sea salt over the artichoke. I also poured some beer on top (Brooklyn EIPA) before steaming for about 45 minutes. 


When the leaves come off easily, you know it's ready to eat.  I just love the process of scraping the "meat" off the leaves, and then the heart is like a little prize at the end :)