• Meal Ideas

    Southwest Chick’n Salad

    The usual punchline is that all vegans eat are salads. Don’t get me wrong, we enjoy a great salad but that’s not all we eat! And when we do eat salads-WE GO ALL OUT! We make GIANT salads loaded with all kinds of good stuff. Delicious, fresh and filling, this is one of our favorite salads and will leave you so satisfied on your hungriest of days!

    Southwest Chick’n Salad

    For 1 salad, you’ll need…

    Salad greens-I use bagged Romaine but feel free to use whatever you’d like! I’ve even used a lettuce mix with cabbage and carrots because that’s all I could find at the store.

    Boca Chicken Nuggets cooked per directions and sliced. I use 3 nuggets per salad. (PS. I throw these in my airfryer. If you don’t have one, I HIGHLY suggest adding one to your kitchen!)

    1/2 cup Black Beans, drained and rinsed.

    1/2 cup corn, drained and rinsed. I use fresh frozen that can be thawed quickly!

    Cherry tomatoes, quartered.

    Avocado, chopped.

    Tortilla Strips. These are vegan friendly!

    Buffalo Sauce

    Ranch dressing

     

    Here’s how you do it..

    Layer everything into your dish…

    Greens.

    Black beans

    Corn

    Sliced Chick’n Nuggets

    Avocado

    Cherry tomatoes

    Tortilla strips

    Drizzle of Buffalo sauce

    Drizzle of Ranch dressing

    Enjoy!!!

     

    And there you have it, a super delicious salad that comes together in just a matter of minutes! Let me know if you try this out!

     

  • Meal Ideas

    Monte Cristo, please!

    Feeling a little inspired by my love for all things Disneyland, a local pop up restaurant and at the urging of the hubs, I whipped up some Monte Cristo sandwiches for dinner last night! And let me tell you…THEY WERE HEAVEN.

    They came together fairly easily and quickly which would make this a great recipe to keep on hand. And the sweet and savory combo is great for when you just can’t decide what you’re in the mood for! I served this along side some beer battered fries but feel free to serve this along side anything-from fresh fruit to salads. It’s all amazing.

    Now, I am no perfect recipe writer but I’ll try to walk you through what I did so you can recreate this classic at home.

    You’ll need:

    Texas Toast sliced bread-I buy the Rainbo brand at Von’s. If you can’t find Rainbo in your area, look for a THICK SLICED fluffy bread.

    Tofurky Ham style deli slices. You can also add some Turkey style slices as well. I used 2 slices of each variety for each sandwich.

    Follow Your Heart Gouda slices. I used 2 slices of cheese per sandwich.

    Follow Your Heart VeganEgg┬áprepared with your fave plant based milk. I used soy milk and I only needed to prepare the equivalent of one egg for 2 sandwiches! This may be a little thick if you want to dunk your ENTIRE sandwich into the batter. You’ll need to thin it out a bit. Otherwise, its perfect for dipping like you do french toast. If you don’t have VeganEgg, you can use your fave french toast batter.

    Mustard

    Mayo

    Butter or oil for frying. I used Earth Balance.

    Cast Iron Pan or griddle

    Powdered sugar

    Preserves-Strawberry is fantastic!

    Maple Syrup

    And here is how it all came together:

    1. Heat pan over medium heat until hot.
    2. While pan is heating, prepare your batter and set aside. Make sure to use a bowl that is deep enough for dipping your sandwich.
    3. Assemble your sandwiches! Spread mayo and mustard on each slice of bread. You don’t need a lot. Just like you’re making a regular lunch sandwich. Then layer a slice of cheese, add your deli slices (alternate if using more than one variety) add another slice of cheese and add your top slice of bread.
    4. Add butter (or oil) to your hot pan and allow to melt.
    5. Dip your assembled sandwich into your batter and place dipped sandwich in the pan.
    6. Cook until nice and brown on the first side and then flip your sandwich over to cook on the other side.
    7. Remove cooked sandwich from pan and set aside.
    8. Repeat with remaining sandwiches.

    Allow your sandwich to cool for a minute before trying to handle it. Slice your sandwich in half and dust lightly with powdered sugar. Serve with strawberry preserves and maple syrup!

    Enjoy!