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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Cookies make everything better!

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We woke up to snow in the backyard this morning.  That’s life in Southern Ontario.  I needed a boost to get me through this new turn in the weather, so I went hunting online.

I saw a chocolate chip cookie recipe on another blog*, and that got my cookie-antennae a-twitching. My husband brought home TWO Vegan cashew-butter cookies from the health food market last night, but I found them a bit too sweet and they didn’t appeal to my palate. Of course, TWO cookies is also simply not enough, so when I saw the recipe I was motivated to get off my office-chair and head to the kitchen where I made the cookies you see in the photo above.

I call them,

“Kat’s Chocolate Chip Nuggets”

Here’s what’s in them:

1 cup organic plain white flour (unbleached)
1 cup organic whole wheat flour
1/2 cup organic cane sugar
2 tsp. baking powder
1 tsp. organic cinnamon
1/2 tsp. organic ginger
1/2 tsp. sea salt
1/4 cup organic canola oil
1/4 cup organic applesauce
1 tsp vanilla
1/3 cup organic, non-gmo soy (I had some cappucino-style, so I threw that in)
1 heaping Tbsp. cashew butter
2 Tbsp. of Vegenaise (I figure, if it subs for mayo, and mayo has eggs, then, why not?)
1 cup chocolate chips

I whisked all the dry ingredients together in a large bowl, then whisked the liquid ingredients in a large measuring cup, poured it in and mixed all up with a wooden spoon, then stirred in the chocolate chips and using my hands, blended it all together.

I lined baking sheets with parchment paper, and using an ice-cream scoop, formed fairly large balls and placed them on the sheets – about 6 to a sheet. I pressed down with the tines of a fork.  You could use a little extra baking powder if you want them to spread more.

I baked the cookies at 350 degrees F, for about 12 minutes each time, and then I tossed another baking sheet on a lower rack and baked them a further two minutes (don’t want to burn the bottoms, but the cookies are pretty dense, so the extra time helps).

Easy to make and with all good stuff in them – no animal-ingredients. Yay!

And best of all, you can lick the spoon – it’s totally safe!

 

*I promise, when I find that recipe again, I will give the person, or persons credit.

 

April Snow!