BBQ Chick'n Pizza

Our local grocery store had flatbreads on sale BOGO last week. So, I bought two packages and made pizzas. This BBQ pizza was amazing, it's definitely a different direction than I normally go in when making pizza. But, we loved it. 

Of course we don't eat chicken but I had a bag of soy curls in the freezer and used 1 cup of hydrated soy curls and it turned out amazing. If you aren't familiar with soy curls they are made by Butler Foods and can be bought directly from them or from Amazon. Some curls are longer than others, so I normally break them into uniform pieces, a little over an inch in length.

Let's make pizza:

• 1 cup Butler Soy Curls
• 1 teaspoon chili powder
• 1 teaspoon garlic powder
• 1/2 - 3/4 cup of your favorite BBQ sauce
• 1 medium roma tomato, quartered and sliced thin
• 1 12-inch flatbread crust
• a couple of handfuls fresh spinach, chopped
• 3-4 ounces vegan mozzarella cheese shreds

Rehydrate your soy curls according to the package directions in broth or water.

Once rehydrated squeeze out all of the liquid from the soy curls. Add about 1/4 cup of your BBQ sauce.

Give it a good stir to coat the soy curls well.

Preheat oven to 425F. Add the flatbread to a baking sheet. Spread BBQ sauce over the flatbread. I used about 1/3 of a cup. Use however much you like.

Top the sauce with the soy curls.

Add your tomato slices.

Top that with the spinach.

Last step, add your cheese shreds.

Bake for 9 minutes, depending on your oven. 

Allow to cool for a few minutes. Slice and eat.

Enjoy!!!

Chick'n Chowder with Chipotle

I found this recipe that I made before we went vegan. It's from Cooking Light and I had written delicious on it. So, I decided to make it vegan today. It was so delicious!!! Don't be afraid to swap out ingredients and make your favorite dishes vegan!! I know it's still in the mid to high 80's in Florida and feels like 90. But it's October!!!! We need soup!! Go make this, you won't be sorry.

• 1 chipotle chile from a can of chipotle chiles, chopped
• 1 teaspoon sauce from can of chipotle chiles
• 1 large sweet onion, chopped (2 cups)
• 2 carrots, chopped (1 cup)
• 2 stalks celery, (mine were small), chopped (1/2 cup)
• 1 teaspoon ground cumin
• 1/2 teaspooon dried thyme
• 1/2 teaspoon dried oregano
• 6 cloves garlic, crushed
• 6 cups no chicken broth
• 1 package Gardein Meatless Chick'n Strips (slightly thawed), strips cut into thirds
• 2 medium potatoes, cut into 1/2 inch pieces
• 1 can hominy, rinsed and drained
• 1/4-1/2 cup coconut milk
• 1 cup plum tomato, seeded, chopped
• 1/4 cup fresh cilantro, chopped
• 1/2 teaspoon salt
• lime wedges  

Heat 1/4 cup water in a large soup pan. Add chile, onion, and next 6 ingredients (through garlic); cook 7 minutes, adding more water if necessary, until onion is tender, stirring frequently.

Stir in broth. Simmer about 20 minutes.

Using an immersion blender puree the vegetables.

Stir in potatoes and hominy, bring to a simmer over medium heat. Cook uncovered about 20 minutes until the potatoes are tender.

Stir in chick'n pieces and coconut milk. Simmer 5 minutes until chicken is heat all the way through.

Remove from heat and stir in reserved adobe sauce, tomato, cilantro and salt. Serve with lime wedges.

Enjoy!!

Chick'n & Spinach Pasta Bake

This was delicious. Get the water on for the pasta and while it's cooking get everything in a big bowl, Stir, put in casserole, bake and eat. It's that simple. This was so flavorful and yummy and it serves about 6. The yummy spinach mixed with the cream cheese and spices is almost like a spinach artichoke dip.

• 8 ounces uncooked rigatoni
• 1 tablespoon olive oil
• 1 cup finely chopped sweet onion (about 1 medium)
• 1 (10 ounce) package frozen chopped spinach, thawed
• 1 package Morning Star Farm's Chick'n Strips, cooked according to package
• 1 (14.5 ounce) can diced tomatoes
• 1 (8 ounce) tub of Toffuti Cream Cheese, room temperature
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 tablespoon Italian Seasoning
• 1 package Daiya mozzarella shreds

Prepare rigatoni according to package directions. Meanwhile, place olive oil in a skillet and suate the onion until slightly tender.

Drain chopped spinach well. Add to a large bowl with chick'n, tomatoes, cream cheese, mozzarella and spices.

Add pasta when it's done. Stir well.

Pour into greased casserole pan.

Bake, covered, at 350 for 30 minutes; uncover and bake 15 minutes more until all bubbly.

Serve with a side salad and your favorite wine.

Enjoy!!

Chick'n Avocado Bowls

I saw this recipe at the Tofurky website -- I made it; and WOW! We loved this dish. I'm posting my pics even though they may not be the best pics. Head on over to Tofurky and make this dish. I want to make the filling and use it in a sandwich. It would also make a great dip for a party with crackers.
The flavors are spot on.

I always love using Tofurky products. They are delicious, affordable and generally easy to find.

Alfredo Chick'n Pasta

This is the fastest dinner you'll make. I found the Daiya Alfredo Sauce packets at a local store and tried it. AMAZING!!! I went back for months and they didn't have it. When I spied some on the shelf I bought 2 boxes. Yeah, 6 packets all mine!!!

• 1 package Daiya Alfredo Cheese Sauce
• 1 package Gardein Teriyaki Chick'n Strips (save the sauce packet for a different time)
• 1 16-ounce box of your favorite pasta shape (I used Campanelle for this)
• 1 cup frozen sweet garden peas
• 4 ounces sliced mushrooms

Cook pasta according to package directions while you prepare the other ingredients. Saute mushrooms in a nonstick skillet until they start giving up their liquids.

Cut each chick'n strip into 4ths and toss into the mushrooms. Cook until chick'n is warm all the way through.

Stir in the peas. Stir and cook 3-4 minutes.

Add Alfredo sauce and give it a good stir. Then stir in pasta mix gently.

Serve with a side salad.

Easy White Chick'n Chili

This is an amazing Chili. It comes together very quick and is absolutely delicious.  I use Tofurky Chick'n style seitan, give a quick chop and it makes super fast chili. You could also use Gardein chick'n strips. You definitely need to make this one; I'm adding it to our winter rotation.

• 1 medium sweet onion, diced
• 6 cups no-chicken broth (I use Better Than Bouillon)
• 1 package Tofurky Chick'n Style Seitan
• 2 cans Great Northern beans, drained
• 1 cup whole kernel corn
• 2 cups salsa verde (I use store brand)
• 1 tablespoon cumin
• Garnish: tortilla chips, scallion, avocado, vegan sour cream, cilantro

Saute onion in about 1/4 cup water until kind of soft in a medium saucepan.

Add broth, seitan, beans, salsa, corn and cumin. Stir to combine. Heat over medium-high heat until boiling, then cover; reduce heat and simmer 15-20 minutes.

You don't want this super thick it's more the consistency of soup. But you can take the lid off while cooking if you want it thicker. Garnish as desired.

Enjoy!!

Spinach Artichoke Stuffed Peppers

I saw this reipce on line last week and knew I wanted to make it vegan. Artichoke & Spinach dip is one of my favorites. This is definitely a make again. The stuffing is creamy and full of flavor. I didn't get all the normal pics but these will hopefully inspire you to give this a try.

• 4 bell peppers (I used 2 red and 2 orange), halved and seeded
• Extra-virgin olive oil (I have a misting bottle that works great)
• salt and pepper
• 1 package Beyond Meat Chick'n Strips (cut into quarters)
• 1 (14-oz.) can artichoke hearts, drained and chopped
• 1 (10-oz.) package frozen chopped spinach, thawed and well-drained 
• 6 ounces vegan cream cheese, softened (I used Toffuti)
• 1 cups shredded mozzarella, divided (I used Daiya)
• 1/2 cup grated vegan Parmesan (I used Follow Your Heart)
• 1/4 cup vegan sour cream (I used Toffuti)
• 1/4 cup vegan mayo (I used Just Mayo)
• 2 cloves garlic, minced

Preheat oven to 400. On a large, rimmed baking sheet, place the bell peppers cut side-up and mist with oil, then season with salt and pepper.

In a large bowl, add chick'n, artichoke heart, spinach, cream cheese, 1/2 cup mozzarella, Parm, sour cream, mayo and garlic. Season with salt and pepper, mix until combined.

Divide this mixture evenly between pepper halves.

Top with remaining mozzarella,

Bake until cheese is melted and filling is hot. About 25 minutes. I served these over a bed of Garlic and Olive Oil Couscous.