Gardein Chicken Tacos

Tonight I tried Gardein meat-free Chick'n Filets for the first time.  I am impressed with the very realistic chicken-like texture. While it doesn't exactly taste like chicken, it satisfies you in the same way. This is quite the wonder food.  With 20 grams of protein per serving, I can put my mother-in-law's mind at ease that I am indeed getting enough protein.  Adding a 1/2 cup of refried black beans, and using Food for Life corn tortillas adds another 13 grams of protein for a whopping 33 grams total for the whole meal.  Amazing!  For all you vegggie naysayers that say vegans don't get enough protein: Boo-yah!  

Nate's Two Cents: I have to agree with Tara on this one.  Gardein has a taste all its own, not really poultry-like at all, but the texture is ridiculously meaty and soaks up the seasoning around it wonderfully.  Think of a spongier, springier version of chicken with a mild veggie aftertaste (I got used to it quickly).  The tacos were fantastic but Tara really went all-out with the fresh tomato salsa and organic black beans, so I'm commenting on the whole package rather than just the faux chicken.  

Here's the recipe:

Gardein "Chicken" Tacos

One 7 oz package of Gardein Chick'n Filets chopped into cubes.

2 t. Olive Oil

1/2 t. Smoked Paprika

1/2 t. Cumin

1/4 C. Chopped Cilantro

Sea Salt and Pepper to taste

4 Food For Life Sprouted Corn Tortillas

Your favorite Salsa

Heat olive oil in pan over medium-high heat.  Add Gardein, cumin, paprika, salt and pepper.  Saute for 4-5 minutes.  Remove from heat, and toss with fresh cilantro.  Add to warmed tortilla shells, and top with lettuce, and your favorite salsa. Serves 2. Enjoy!

Pearly Greats

As part of my new Vegan lifestyle I must have dessert!  I checked out Tal Ronnen's new cookbook, The Conscious Cook and in it found the perfect candidate for my first vegan treat.  I decided to try the Tropical Tapioca Pudding.  Instead of cow's milk and granulated sugar, this yummy recipe calls for coconut milk and agave nectar. You can only have a tiny bit if you don't want to feel guilty, but fleshed out with juicy, ripe mango, it is perfection!  I'm not normally a coconut fan.  While the coconut flavor is there, it is subtle and exotically delicious.  I can't wait to try out Tal Ronnen's recipes that involve Gardein (meatless chicken).  I'll share more about that later.  This cookbook does have some fussy ingredients, but if you enjoy a challenge (as most certainly I always do), it's a terrific place to find inspiration.

The Difference is N-eggligible

There are a few things I will probably miss in food land.  Eggs are very high on that list. To cram in the veggies I'm supposed to have everyday, I have often scrambled up a few eggs, and thrown about every veggie I could find in the fridge along in the pan.  It's a great way to make a quick healthy and filling meal.  Today I tried my hand at scramble tofu, and I have to say it was strikingly delish!  It was reminiscent of egg whites, and not weird at all.  I sauted the veggies (asparagus and kale) in sesame oil, which coincidentally is yumminess in a bottle.  Just one teaspoon will do it, and your veggies will take on an exotic, smoky sexiness.  I sprinkled the whole deal with shoyu.  Perfection!  Yesterday wasn't a stellar day.  I bought cinnamon bread from the Amish at the farmer's market (no eggs or butter), and had a too late snack in front of the crap TV I watch every Thursday.  Today has started back on the right track. This is definitely a guilt buster for sure!

Mis(uh)o Soup

I love going out for sushi.  It's one of my favorite things to do. There's something about the ritual of it all.  Chopsticks, little bowls of soy sauce, wasabi; It's just fun. I always order Miso Soup.  I had no idea until recently that miso is said to reduce your risk of cancer, strengthen your immune system, prevent aging, and minimize menopausal symptoms. While I'm not yet having hot flashes at 34 (Thank God), I'm not getting any younger.  Any food that will support my health long term is now being recruited!  The "Uh" in the title has to do with the fact that despite the pretty picture, I have much practice to do when it comes to getting the ratio right when making Miso Soup. This recipe used brown rice miso, ginger, garlic, scallions, tofu and a dash of sesame oil.  It was good, but maybe there's a reason I go to Japanese restaurants instead of tinkering around at home!  I'm also a ridiculous perfectionist, so who knows. Be prepared, this is probably not my first effort in the miso department.

Mex-You-Can

Ok, so as a Mexican food junkie, I need options.  For real.  If I'm going to be a Vegan, I need to know I can have me some Mexican food and quick.  Don't get me wrong. I have been cooking up a Vegan storm around here, but there are times I don't feel like lifting a finger.  The problem is that most convenience foods where Mexican options are concerned are usually heavy laden with cheese which is no longer an option unfortunately. Enter Amy. Now I've never actually met Amy, but she knows what she's doing.  I'm sure that whoever she is, she has a darling little figure too.  I'm really loving these burritos.  They're much better baked in the oven, so if you decide to try them out, the extra step is worth it. Yum!