hurried curried chicken

Hurried Curried Gardein

Prepping: cashew cream, tomatoes, curry paste

Ingredients:
1 pkg gardein chik’n strips
1 medium white onion, chopped
4 cloves of garlic, minced
2 inch ginger root, finely chopped
2 tbsp Patak’s mild curry paste
2 tbsp Patak’s hot (or Madras) curry paste
14 oz can whole tomatoes
14 oz can chickpeas
1 cup cashew cream (1/2 cup raw cashews + water)
1 cup roasted/salted cashews
15 fresh dates, pitted (or raisins)

Direction:
The ingredients I use at the end need to be ready to go, so I prep them before I start cooking. I start by making the cashew cream, which is super easy! Grind the raw cashews in a coffee grinder to a fine meal and add enough water to make a total of 1 cup and whisk vigorously with a fork and voila you have cashew cream! Remove the pits from your fresh dates and cut or tear each date into 3 or 4 pieces. You can substitute raisins or even chopped granny smith apples for the dates, but I just love dates so much that I can’t even imagine this dish without the dates!!! Chop and mince the rest of the ingredients and lets start cooking!

Frying up the gardein strip

In a large fry ing pan, fry the frozen gardein strips for a total of 5 minutes in olive oil on medium/high heat. Remove the strips onto a plate, add some more olive oil to the pan and sauté the onions for 5 minutes; add the garlic and ginger and sauté for another 5 minutes. Add the curry paste and since the paste is somewhat oily you can stir and fry the onion mixture in the curry paste for a bit before adding the can of tomatoes. At the same time add 1 cup of water to the pan. Stir and add the chickpeas. Cook on medium/low heat for about 5 – 7 minutes, and stir ocasionaly. Add the dates, the roasted cashews and the gardein strips to the pan and stir to incorporate all the ingredients and distribute the heat to the added ingredients. By now the sauce should be drying out a bit and this is the perfect time to add the cashew cream. The cashew cream may have settled, so before you add it, whisk it vigorously again with a fork and add to the pan and stir. Let the sauce be thoroughly heated, and then it’s ready to be eaten!
Before serving, taste the sauce to make sure the spiciness is to your liking. You can add more cashew meal right in to the pan if it’s too spicy for you.

Cooking away..taste test?

I’ve used a combination of both mild and hot curry paste because some of the family members can’t handle the heat, but I also didn’t want it to be too whimpy! If you like it hot, then by all means use only hot curry paste…but be forewarned that it’s gonna be really HOT! If you want just the aroma of curry and not spicy at all, then just use mild curry paste. Keep in mind that the cashew cream offsets the spiciness and you can control the heat to some extent by adding more cashew meal.

Bollywood worthy

Serve over basmati rice with some papadoms or naan. I should warn you however that eating this dish may suddenly cause you to stop traffic in the middle of rush hour and dance to Bollywood tunes while professing your love to your sweetheart! Of course just the aroma of your fantastic Hurried Curried Gardein will propel your co-workers or neighbours to be your backup singers and dancers! 

chicken tikka masala

ummary: My all time favorite Indian dish – Chicken Tikka Masala. Since my vegan conversion, this is one meal I surely thought, I’d never have again. Thanks to the folks at Gardein, their ‘chicken scallopini’ makes this carnivorous dish, 100% vegan friendly!

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Ingredients

(Marinade)

• 1 bag of Gardein Chicken Scallopini Breasts
• 1 cup plain soy yogurt
• 2 tbsp fresh lemon juice
• 2 tsp ground cumin
• 1 tsp ground red pepper
• 2 tsp fresh ground black pepper
• 1 tsp cinnamon
• 1 tsp salt
• 2 tsp minced fresh ginger
• 6 bamboo skewers

(Sauce)

• 1 tbsp Earth Balance Buttery Spread
• 2 garlic cloves, minced
• 2 tsp ground coriander
• 1 tsp ground cumin
• 1 tsp paprika
• 1 tsp garam masala
• 1/2 teaspoon salt
• 1 (8 oz) can tomato sauce
• 1 cup coconut milk (can substitute lite)
• 1/4 cup frozen peas
• 1/4 cup chopped fresh cilantro

Instructions

1. Chop ‘chicken’ into 1″ cubes. Mix all marinade ingredients together and add the cubed Gardein chicken. Marinate for about 1 hour.
2. Soak bamboo skewers in warm water while preparing sauce.
3. For sauce, melt ‘butter’ on medium heat until melted.
4. Add garlic and cook for 1 minute.
5. Stir in coriander, cumin, paprika, garam masala and salt.
6. Stir in tomato sauce and simmer for 15 minutes.
7. Add peas and stir in coconut milk. Simmer on low heat (stirring often) while preparing the Gardein chicken.
8. Thread Gardein chicken onto skewers and discard marinade.
9. Broil Gardein chicken, turning occasionally, to cook through for about 8-10 minutes.
10. Remove Gardein chicken from skewers and add to sauce and simmer for 5 minutes.
11. Garnish with fresh cilantro and serve with Basmati or Jasmine rice.

Vegan Masala

Cooking time (duration): 90 Diet type: Vegan Diet (other): Reduced fatNumber of servings (yield): 6 Meal type: dinner Culinary tradition: Indian (Northern) My rating:5 stars: ★★★★★ Copyright © Vegan Hogg 2010. Microformatting by hRecipe.

taco pasta bake gardein

****I MADE THIS WITH CHORIZO, GROUND MEAT, AND IT NEEDED A LITTLE MORE KICK...***

Recipe 

Ingredients:

• 1/2 - 3/4 of a bag of large noodle pasta like ziti 
• approx. 1lb of ground beef
• 1 pkg/envelope of taco seasoning
• 1C water
• 1/2 pkg of cream cheese (about 4oz)
• 1 1/2C shredded cheese (I used marble)

Directions:
1. boil pasta until just cooked, drain, run cold water over it
2. brown ground beef
3. mix together taco season and 1C of water, pour over cooked beef and let simmer for about 5 minutes until the liquid has reduced
4. add the 1/2 pkg of cream cheese to the beef mixture, stir until melted and combined, remove from heat
5. put pasta in your casserole dish or pot, mix in 1C of the shredded cheese
6. top pasta and cheese with beef mixture, gently mix until the pasta is coated
7. top with remaining 1/2C of shredded cheese
8. bake at 350 uncovered for approx 30 minutes 

Here's my original post with photos, let me know if you have any questions, and enjoy!

Step 1:
Boil pasta, don't over cook it as you will be baking it later. I like rigatoni and ziti for this recipe, but any big noodles will do.

Step 2:
While pasta is cooking, brown ground beef.

Step 3:
When ground beef is cooked through add taco seasoning mixed with 1C water and let simmer.

Step 4:

When ground beef is ready add approx. half a pkg of cream cheese and stir until melted and mixed in.

Step 5:
When pasta is ready drain and run cold water over it.

Step 6:

In a casserole dish add cooked pasta, stir in some shredded cheese, the ground beef mixture, top with more cheese, leave uncovered and bake at 350 for about 30 minutes.

Family Thoughts:

Oh my gosh, it's so yummy, kids like it as well! Make lots so you can have leftovers for lunch the next day! :-) 

chicken parmesan gardein

Chicken Parmesan
Serves 4-6

• 2 pounds boneless/skinless chicken breasts
• 2 cups flavored bread crumbs
• 1 egg
• 1/4 cup milk
• 1 jar of your favorite pasta sauce
• 2 cups mozzarella cheese
• Oil for frying

Instructions

1. Pre-heat your oven to 350 degrees.
2. In  the bottom of a 9×13 pan (or bigger if you have lots of chicken) spread a thin layer of sauce and set aside.
3. Place the chicken in a zip-top bag. Pound it out into cutlets. I had 3 large chicken breasts and each breast gave me about  3 pieces of chicken.
4. Mix the egg and milk in a shallow bowl.
5. Add the bread crumbs to a shallow bowl.
6. Pour about 1/4 inch deep of oil into a frying pan. When it’s hot dip the chicken in the egg then the bread crumbs. Fry on both sides until brown. (You do not need to cook them all the way.) Add the chicken to the baking pan.
7. Brown all the pieces of chicken. Pour the rest of the sauce over each piece of chicken.
8. Cover with foil and bake for 20 minutes.
9. After 20 minutes, remove the foil and add the mozzarella cheese. Bake uncovered for about 15 more minutes or until the cheese is melted.
10. Serve and enjoy!

avocado chicken parmesan

(serves: 4 | Preparation: 15 minutes | Cooking: 15 minutes)

Ingredients:

2 Chicken Breast Fillets, halved lengthways (I prefer to use chicken tenders because they are the perfect size and it's really difficult to cut a breast in half perfectly)
1/2 Cup Plain Flour (I use whole wheat)
2 Tablespoons Fresh Milk
2 Eggs
1 1/2 Cups Dried Breadcrumbs (see THIS RECIPE for homemade breadcrumbs)
2 Tablespoons Olive Oil/Cooking Spray
1/2 Cup Tomato Pasta Sauce
2 Avocado, Sliced
1/2 Cup Grated Mozzarella Cheese 


Method:
1. Place chicken breast in a clear plastic bag(alternatively between 2 sheets plastic wrap), using a rolling pin or meat mallet pound until 0.5cm thick.

2. Place flour and breadcrumbs on two separate plate and lightly whisk milk and egg together in a shallow bowl.

3. Coat 1 piece of chicken breast in flour(shaking off excess), dip in egg mixture then coat in breadcrumbs using your fingertips pressing on to secure.

4. Place on prepared baking tray lay with foil or baking paper, repeat the same process with the remaining chicken breast with flour, egg and etc.

5. Lightly spray or brush the prepared chicken with oil, bake for 10 minutes(turning after 5 minutes to have evenly colours on the breadcrumbs) in 400 degree preheated oven.

6. Remove from oven and spread each chicken breast with 1 heaped tablespoon of pasta sauce. Arrange avocado slices over sauce and sprinkle with decent amount of mozzarella cheese.

7. Return to oven and bake for another 5 - 7 minutes or until golden and chicken is cooked through.

8. Serve with either garden salad or use it as a main topping on cooked pasta.

Lonestar dry rubbed chicken

Lone Star Dry Rubbed Chicken
Rub recipe adapted from Whole Foods
Sauce recipe created by Jenn's Food Journey
Printable Recipe 
Ingredients:
1/2 Tablespoon kosher salt
3/4 Tablespoons paprika
1/2 Tablespoon brown sugar
1/2 Tablespoon chili powder
1/2 teaspoon dry mustard
1/2 teaspoon cayenne powder
1/4 teaspoon garlic powder
1/4 teaspoon white pepper
1/4 teaspoon celery seed
2 boneless, skinless chicken breasts
olive oil
For the sauce -
1/4 cup mayonnaise
1 teaspoon Dijon mustard
2 1/2 teaspoons lemon juice
1-2 teaspoons of the dry rub mixture (or to taste)

Directions:
In a small bowl, mix together the first 9 ingredients until well combined.  Remove 2 teaspoons and set aside.  Drizzle olive oil on both sides of each piece of fish and sprinkle evenly with the dry rub mixture (you might have some left over, you can store it in a sealed container in a cool dry place for up to 3 months).  Cover and let sit in refrigerator for at least 2 hours and up to 24 hours.

Mix together the mayonnaise, mustard and lemon juice, until just combined.  Add the dry rub mix, a little at a time.  Season with salt and pepper if necessary.  Cover and refrigerate until ready to use.

Preheat grill to 375 degrees F.  Clean and oil grill grates.  Place the chicken over direct heat and grill 8-10 minutes per side, or until the chicken reaches an internal temperature of 165 degrees F.  Remove and allow to rest for 3-5 minutes before serving.  Serve with sauce and enjoy!

ziti with chicken and roasted red pepper pesto

Ziti with Chicken and Roasted Red Pepper Pesto
Created by Jenn's Food Journey
Printable Recipe 
Ingredients:
1 garlic clove, quartered
7 oz jar roasted red peppers
1 Tablespoon of the oil from the roasted red peppers
1/4 teaspoon granulated sugar
1/2 teaspoon red pepper flakes
1/2 teaspoon salt
1/4 teaspoon pepper
2 Tablespoons olive oil
1 Tablespoon fresh parsley
2 teaspoons grated parmesan cheese, plus more for garnishing
10 oz ziti pasta
1 cup cooked chicken, chopped

Directions:
In a food processor, add all the ingredients except the pasta and chicken.  Pulse until almost smooth; set aside.

Meanwhile, cook the pasta according to package directions; drain well.  Return the pasta to the pot and add the cooked chicken.  Toss with the pesto and serve immediately.  (if the pasta is too dry, add 1 more tablespoon of olive oil)  Enjoy!

Steakless Diane

steakless diane

gardein
1 bag	gardein beefless tips

other ingredients
2 tbsp	canola oil
1/2 cup	button mushrooms
1	shallot, minced
1 clove	garlic, minced
1/8 tsp	salt
3 tbsp	cognac
1 tbsp	lemon juice
1 tsp	vegan worcestershire sauce (try wizard brand)
1/4 cup	earth balance vegan butter
2 tbs	parsley, minced

Brown beefless tips in canola oil on all sides and set aside. Add a little more oil to pan and add mushrooms, onions and garlic and sauté for 2-3 minutes. Deglaze with cognac until reduced by half.

Turn off heat and add lemon juice and Worcestershire sauce and earth balance and whisk until melted. Stir in parsley, and beefless tips. Serve over noodles or rice.

Beefless Tips Pasta

beefless tips pasta

gardein
1 pkg	gardein beefless tips

other ingredients
1/2 cup	cashews, whole raw
	water for covering cashews by 1”
1 lb	paperadelle
2 tbsp	extra virgin olive oil
1.5 cups	cherry tomatoes
1 cup	onion, diced 1/4”
1	garlic clove, minced
2 cups	cremini mushrooms, quartered
1/2 cup	white wine
3 tsp	thyme fresh
2 tbsp	lemon juice
1.5 tsp	vegetable stock paste (better than bouillion)
6	artichokes, canned, 1/4 wedges
10	kalamata olives, pitted, quartered
1 cup	cashew cream or heavy cream
to taste	salt
to taste	peper

for the cashew cream... put the cashews in a bowl and add cold water to cover them. Cover the bowl and refrigerate overnight. Drain the cashews and rinse under cold water. Place in a blender with enough fresh cold water to cover them by 1 inch. Blend on high for several minutes until very smooth and strain through a fine mesh sieve.

cook paperadelle as per cooking instructions found on package

heat a non stick pan over medium-high heat, add canola oil and caramelize gardein beefless tips well on all sides set aside, 2-3 minutes.

meanwhile heat a large fry pan add olive oil and sauté grape tomatoes on high heat until tomatoes start to caramelize.

add onions ,mushrooms and garlic over medium heat until onions soften, mushrooms caramelize and garlic is fragrant, deglaze pan with white wine.

add the thyme, lemon juice, vegetable stock paste, artichoke pieces, olives, cashew cream , salt and pepper. bring to a high simmer and pour sauce over pasta.

Gardein Tikki Masala

tracy's tikka masala

gardein
1 pkg	chick'n scallopini

marinade
1 cup	plain soy yogurt
2 tbsp	fresh lemon juice
2 tsp	ground cumin
1 tsp	ground red pepper
2 tsp	fresh ground pepper
1 tsp	cinnamon
1 tsp	salt
2 tsp	minced fresh ginger
6	bamboo skewers

sauce
1 tbsp	earth balance buttery spread
2	garlic cloves, minced
2 tsp	ground coriander
1 tsp	ground cumin
1 tsp	paprika
1 tsp	garam masala
1/2 tsp	salt
1	8 oz can tomato sauce
1 cup	coconut milk (can substitute lite)
1/4 cup	frozen peas
1/4 cup	chopped fresh cilantro

Chop chick'n into 1in cubes. Mix all marinade ingredients together and add the cubed gardein chick'n. Marinate for about 1 hour.

Soak bamboo skewers in warm water while preparing sauce.

For sauce, melt ‘butter’ on medium heat until melted. Add garlic and cook for 1 minute.

Stir in coriander, cumin, paprika, garam masala and salt. Stir in tomato sauce and simmer for 15 minutes.

Add peas and stir in coconut milk. Simmer on low heat (stirring often) while preparing the gardein chick'n.

Thread gardein chick'n onto skewers and discard marinade. Then broil, turning occasionally, to cook through for about 8-10 minutes.

Remove chick'n from skewers and add to sauce and simmer for 5 minutes.

Garnish with fresh cilantro and serve with basmati or jasmine rice.

Gardein Scallopini Piccata

scallopini picatta

gardein
1 pkg	chick'n scallopini

other ingredients
to taste	sea salt and freshly ground black pepper
2 cups	unbleached flour for dredging
8 tbl.	earth balance soy butter
6 tbl.	extra virgin olive oil
1/3 cup	fresh lemon juice
1/2 cup	vegan chicken stock or vegetable stock
1/2 cup	dry white wine
1/4 cup	brined capers (rinse off to remove excess salt)
1/2 teaspoon	chopped garlic
1/2 teaspoon	chopped shallots
1/3	fresh parsley chopped

season the gardein scallopini with salt and pepper. dredge scallopini in flour and shake off excess.

in a large 12 inch sauté pan over medium high heat, melt 3 tablespoons of soy butter with 3 tablespoons of extra virgin olive oil.

when soy butter and oil start to sizzle, add 3 pieces of scallopini and cook for 3 minutes.

when scallopini is browned, flip and cook the other side for 3 minutes. remove and transfer to plate.

melt 2 more tablespoons of soy butter and add another 2 tablespoons of oil, when soy butter and oil start to sizzle, add the other 3 pieces of scallopini and brown both sides as done before.

add the other 3 pieces to the plate and remove pan from the heat.

reduce heat to medium-low and add the white wine, lemon juice, stock, garlic, shallots and capers.

return to stove and bring to a boil, scraping up brown bits from the pan for extra flavor.

check seasoning - if too bitter, add a pinch of sugar.

return scallopini to the pan and simmer for 3-5 minutes.

remove scallopini from the pan to a platter.

add remaining 3 tablespoons of soy butter to the pan and whisk vigorously.

pour sauce over scallopini and garnish with fresh chopped parsley

serve with wilted spinach or braised escarole

Meatfree Fajitos

INGREDIENTS (can also use Gardein)

• 1/4 cup corn oil or extra virgin olive oil (EVOO), divided
• 4 portobello mushroom caps, gills scraped and caps sliced
• 1 large red bell pepper, seeded and sliced lengthwise
• 1 large onion, sliced
• 1 jalapeño pepper, sliced
• 3-4 cloves garlic, sliced
• 2 tablespoons fresh thyme leaves
• Salt and pepper
• About 1/3 cup dry sherry
• 4 8-inch flour tortillas
• 1/2 pound Manchego cheese, shredded
• 1 plum tomato, diced
• A small handful of cilantro, chopped

Serves 4

PREPARATION

In a large cast iron or other heavy skillet, heat 3 tablespoons oil over medium-high heat until smoking. Add the mushrooms and brown for 10 minutes. Add the remaining tablespoon oil, the bell pepper and onion; cook, stirring, until crisp-tender, 2-3 minutes. Add the jalapeño, garlic and thyme; season with salt and pepper. Cook, tossing, for 2-3 minutes.

Pour in the sherry to deglaze the pan; lower the heat to a simmer. Meanwhile, char the tortillas on each side over an open flame or in a dry skillet.

Fill the hot tortillas with the Manchego cheese, mushroom filling, tomato and cilantro. Tuck in the sides, wrap and roll tightly into a burrito.

Beefless Tips in Wine

Gardein Beefless Tips in a White Wine Sauce with Garlic and Rosemary

           Adapted from Gourmet Magazine

Ingredients:

    1 9-oz package Gardein Beefless Tips

    1 tablespoon flour

    olive oil

    4 garlic cloves, sliced thin

    1 tablespoon chopped rosemary (fresh if possible, if using dried reduce to 1/2 Tablespoon)

    2/3 cup white wine 

    salt and pepper

Toss beefless tips with flour, 3/4 tsp salt, and 1/2 tsp pepper.

Heat 1 Tbsp oil in a large skillet over medium-high heat. Sauté until tips are browned and warmed through. Remove from heat and transfer to a plate.

Sauté garlic and rosemary in 1 Tbsp oil over medium-high heat until golden, 1 to 2 minutes. Add wine and 1/2 tsp each of salt and pepper and boil, scraping up brown bits, until reduced by half. Return beefless tips to skillet and warm through.

Beefless Stroganoff

Beefless Stroganoff

Ingredients:

a package of Gardein "Beefless Tips" 9 oz. ("Joy" calls for 1 1/2 lb. of beef!)

2-3 Tbsp. Earth Balance butter

1 large diced onion ("Joy" only calls for 3/4 Tbsp. of onion!)

3/4 lb. of sliced mushrooms, or as much as you want

salt, pepper, fresh nutmeg

1/2 tsp. dried basil

1/4 c. dry white wine

1 c. tofutti sour cream

In the butter, saute the onion and mushrooms until onion is transluscent, about 5 minutes, stirring periodically. Add "beef" and wine and saute another 5 minutes or so over medium-high heat, stirring so it won't stick. Season with salt, pepper a generous grind of nutmeg and basil. Add sour cream, warm through and serve over noodles or potatoes, whatever you like.

Serves 2