Quick Meal Idea: Pan Seared Tofu with Green Beans and Rice

Quick Meal Idea: Pan Seared Tofu with Green Beans and Rice

Asian style tofu

1 package of extra firm tofu
1 cup flour
1 tablespoon canola oil
1 cup of you favorite Asian marinade (I used Soyaki)
2 tablespoons of cornstarch
1/4 cup water

Cut up tofu. Put flour in a Tupperware and shake until tofu is fully coated. Fry in canola oil until crispy.

In a separate pot, put asian marinade and heat. Put cornstarch and water in a cup and mix until cornstarch is dissolved. Add to heated marinade and mix until it starts to congeal. Pour over tofu.

Green Beans and Cranberries

1 lb green beans
2 tablespoons margarine
1 clove garlic
1/4 cup cranberries
salt and pepper

Steam green beans for 10 – 15 minutes. Add margarine, minced garlic, cranberries, and season with salt and pepper.


Quick Meal Idea: Garlic “Chicken” Melt with Roasted Potatoes

Chicken Sandwich

2 Gardein Chicken Scaloppini breasts
2 rolls (I used pizza dough)
1/2 teaspoon garlic powder
1 tablespoon olive oil
Fresh basil

Roasted Potatoes
4 potatoes
1 tablespoon olive oil
1 teaspoon rosemary
1 teaspoon thyme
salt and pepper

Pre-heat oven to 450. Cut potatoes into cubes, toss into a baking pan, season with the spices and put into the oven with a lid. After 20 minutes, take off the lid and cook for an additional 30 minutes.

Pre-heat olive oil in a pan and cook the chicken. Cut rolls in half and fry slightly in the same pan and sprinkle with garlic powder.

Place chicken in a pan and put Daiya cheese on top. Bake at 450 for 5-10 minutes and put fresh basil on top.

Place on rolls and eat!

Cajun Jambalaya Pasta

Cajun Jambalaya Pasta

1/4 cup olive oil
2 Gardein Chicken Scallopini chicken breasts, cut into cubes or vegan chicken strips cut into cubes
2 vegan Italian Sausage links
4 vegan Bacon strips
2 1/2 tablespoons Cajun spice blend
1 red pepper
1 cubed green pepper
1 tablespoon diced onion
1 clove of garlic, minced
4 ounces Roma tomatoes, diced into 1-inch pieces
1 1/2 cups vegetable broth
1 pound pasta (any kind)
salt and black pepper

Drop pasta into boiling, salted water, and cook until “al dente.”

Heat olive oil in large sauté pan. Place chicken, sausage and bacon into clean mixing bowl. Sprinkle 1 tablespoon Cajun spice over and gently toss until each piece is evenly coated with the spice.

Add peppers and onions into sauté pan with pre-heated olive oil and cook until it is about half done. Add chicken, sausage, bacon, and garlic into pan. Season all of the ingredients with salt, ground black pepper, and add the rest of the Cajun spice.

Add diced tomatoes and vegetable broth into pan. Gently stir ingredients together. Continue to cook until vegetables are tender.

Place pasta into serving bowls. Spoon jambalaya over pasta.

Pasta Night Vegan Meatsauce

1/2 bag of vegan ground beef
1 tbs olive oil
1/2 tsp cumin
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 can of tomato paste
1/2 a jar of Tomato Sauce (we use Trader Joe’s Basil Marinara)

Pre-heat oil in a pan.

Add 1/2 package of ground beef, cumin, garlic powder, onion powder and tomato paste. Heat until well coated.

Add tomato sauce and simmer on low for 10 minutes.

Pour over spaghetti.

For variety: Add sauteed mushrooms, spinach or peas.

Banana Pancakes

Banana Pancakes

1 teaspoon vanilla
1/2 banana
1 cup almond milk
2 tablespoons vegetable oil
1 cup white all purpose flour or whole wheat
2 teaspoons baking powder
1/2 teaspoon salt
3 tablespoons cane sugar


Mix wet ingredients in food processor. Mix dry ingredients in a larger bowl. Pour wet ingredients into dry; mix well until smooth consistency.

Banana Pancakes

Drop 1/3 cup of batter onto medium heat preheated pan. Flip over when each pancake begins to bubble on top.

Serve with vegan buttery spread if desired and maple syrup.

Serves 6 pancakes.

Use for later: We put these yummy suckers in the freezer if we can’t eat all of them. Great for breakfast during the week.