Chik Patty Hash

Chik Patty Hash

Chik patties are a delicious vegetarian staple and they can be extremely versatile.  Try this Chik Patty Hash the next time you are looking for a quick and easy meal.

Swap out the Chik Patty for Tofu to make this hash vegan and gluten free.

 

Serves 4

Ingredients

4 Chik Patties

2 large russet potatoes, diced

1/2 yellow onion, chopped

1 cup fresh spinach

2 roma tomatoes, chopped

1 tablespoon olive oil

1/2 teaspoon garlic powder

salt and pepper to taste

Directions

Preheat an oven to 425.  Place the chik patties on a cookie tray, drizzle with olive oil and bake for 20 minutes, flipping once at the halfway point.

Preheat a pan to medium heat.  Add the olive oil, diced potatoes and chopped onions into the pan.  Cover and cook for about 20 minutes.  Be sure to toss the ingredients frequently or else they will burn.  Add the spinach, garlic powder, salt and pepper and cook, uncovered, for an additional five minutes.

Cut the cooked chik patties into bite size pieces.  Place the potato mixture onto a plate.  Top with the chik patty pieces and roma tomatoes.  Enjoy!

 

 

Vegetarian Jambalaya with Avocado

Vegetarian Jambalaya with Avocado

This dish is full of the great creole flavors that you know and love.  It's spicy, delicious and of course, vegetarian.

 

Omit the sausageless sausage to make this Jambalaya vegan and gluten free.

 

 

Makes 4 servings

 

Ingredients

4 Trader Joe's Sausageless Sausage

1 cup chopped yellow onions

1 cup chopped green peppers

1/2 cup chopped celery

1 cup chopped kale

2 garlic cloves, finely chopped

2 cups vegetable stock or water

28 oz can whole peeled tomatoes

1 cup white rice

1/2 teaspoon chili powder

1/2 teaspoon cayenne pepper

1/2 tablespoon dried parsley

2 tablespoons olive oil

15 oz can black beans

1/4 cup green onions, chopped

1 avocado, chopped

Directions

Preheat a pan to medium heat.  Chop the sausageless sausages and place them in the pan with 1 tablespoon of olive oil.  Cook until the sausage pieces are browned.  Remove them from the pan.  We will add them to the jambalaya later.

Using the same pan, sautee the yellow onions, green peppers, celery, and garlic in 1 tablespoon of olive oil for about 5 minutes.  Blend the tomatoes until smooth.  Add them to the pan with the stock, rice, kale, and seasonings.  Mix everything together.  Bring it to a boil, cover and reduce the heat to low.  Simmer for 20 minutes.

Add the beans, green onions and browned sausageless sausage and cook, uncovered, for an additional 5 minutes.  Top with chopped avocado and serve.  Enjoy!

 

Celebration Sandwich

Celebration Sandwich

This delicious sandwich is full of bready, cheesy goodness.

 

 Good food is a great reason to celebrate!

 

 

Ingredients

 

1 asiago bagel

4 Trader Joe's chickenless crispy tenders 

1 slice gouda cheese

  1 roma tomato

1 leaf romaine lettuce

1 tablespoon veganaise (or mayo)

salt and pepper

Directions

 

I was inspired to make this sandwich after my thoughtful family gave me freshly baked bagels and gourmet cheeses for my birthday.  So for me, this is a birthday celebration sandwich :)

Preheat oven to 425 degrees.  Bake the chickenless crispy tenders for 30 minutes, flipping once halfway through.  Slice the bagel, tomato and cheese.  Spread the veganaise on the top bagel and add salt and pepper.   To assemble the sandwich, place the chickenless crispy tenders on the bottom slice of bagel.  Top the tenders with the gouda cheese, roma tomato and romaine lettuce.  Place the top of the bagel on top of it all.  Enjoy!

Tofu and Black Bean Enchildas

Tofu and Black Bean Enchiladas

These enchiladas are easy to make and super delicious!  This method can be used with cheese, beans or ground crumbles.  The only limit is your own creativity.

 

This dish is vegetarian.

 

Makes 10 Enchiladas

 

 

Enchilada Sauce

Ingredients

8oz can tomato paste

2 cups water

2 tablespoons chili powder

1/2 teaspoon garlic powder

1 tablespoon olive oil

1 teaspoon salt

Directions

Place all of the ingredients into a blender and blend until smooth.  Pour the Enchilada Sauce into a pot and bring to a boil.  Reduce heat to low and simmer for about 15 minutes.  That's it!

Enchiladas

 

Ingredients

10 flour tortillas

1 block extra firm tofu

15oz can black beans

1/2 tablespoon cumin

1 cup shredded cheddar cheese

1 tablespoon olive oil

1/4 cup green onions, chopped

salt and pepper to taste

Directions

Remove the tofu from the block and drain any excess liquid by wrapping the tofu in a paper towel.  Roughly chop the tofu into small squares.  Preheat a pan to medium.  Add the olive oil and tofu to the pan.  Break up the tofu with a wooden spoon, so that it resembles crumbles.  Drain and rinse the black beans and add to the pan.  Add the cumin, salt and pepper and cook for about 10 minutes, stirring often.

Take a 9x13 glass baking dish and place a layer of enchilada sauce on the bottom.  This will prevent our enchiladas from sticking to the bottom of the dish.  To assemble the enchiladas, take one tortilla and place 1/2 cup of the tofu/black bean mixture in the center.  Roll the tortilla into a tube, leaving the ends open.  Place the enchilada into the baking dish.  Repeat until you have 10 enchiladas and your dish is full.  Pour the remaining enchilada sauce over the enchiladas making sure that everything is completely covered.  Sprinkle the cheese over the top of the enchiladas and cover the baking dish with foil.

Place the baking dish into an oven that has been preheated to 425 degrees.  Cook for 35 minutes, remove the foil and cook for an additional 10 minutes.  Top with green onions and serve with a simple salad.  Enjoy!