What’s for supper, Hon? Gardein!

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I get asked this just about every day. Sometimes it’s on the phone, and other times it’s right after my husband, Kevin gets home, takes off his coat, and lets Charlie the cat jump on his shoulder.  I am often greeted by two faces, one furry, and one slightly grizzled after a long work-day.

Since becoming vegan, I’d have to say that my favourite discovery has been the products made by GARDEIN.  There are so many varieties of meat and fish substitutes that I have no excuse to ever not serve something amazingly delicious, surprising and wonderful.

On Sunday, I made a great home-made, multi-veggie spaghetti sauce and served it over organic whole-wheat pasta. On Monday night, I used some remaining cooked pasta and stir-fried it with cabbage, red onion, yellow pepper, green apple, Gardein Beefless Tips and the leftover packet of sauce from their Buffalo Wings packet from last week. I added grated lemon zest, fresh ginger and red pepper flakes to zing it up further.

So last night, I wanted something simple, quick and fabulous and Gardein came to my rescue once more.

How about Chik’n Sliders with Vegenaise/ketchup/sriracha sauce, and sliced avocado, alongside some crispy, smoked-paprika kale and sweet potato slivers that I had frozen from last week’s almost perfectly cut fries?

When I need just a little help, or a big break, Gardein makes my Vegan life a breeze!

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Speedy Macaroni and Cheeezzz

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I’m still sick, and last night my husband got home a bit late from work. I hadn’t even started dinner at 7:00 p.m., so I needed something fast and easy, but still yummy and worth-coming-home-to.  What’s going to fit that bill better than macaroni and cheez? Nothing, right?

I hunted through my pasta drawer and came up with some great Italian-made penne.  I put some water on to boil, washed a few grape tomatoes and sliced them up, and pulled some cheezy ingredients out of my fridge and pantry.

I boiled up the pasta; drained it, reserving a bit of liquid and tossed in the tomatoes to heat up.  Then I dropped in some shredded Daiya cheddar, tore up a slice of Daiya cheddar rounds, and dumped in a mixture of about 1/4 cup spelt breadcrumbs, 1 heaping Tbsp. of nutritional yeast and about 1/2 tsp. each, dried basil, dried parsley and red chili pepper flakes, and some freshly ground black pepper.  I then added 1 spoonful of sriracha sauce, the reserved pasta water and stirred it all up over low heat.

It was just enough for two good-sized bowls and along with some carbonated water to drink, it made for the perfect cozy-comfort, welcome-home meal.

You will not miss the “real” stuff, I guarantee it.