INGREDIENTS

• 1 tablespoon coconut oil
• ​1 onion chopped
• 3 cloves garlic, sliced
• 1 1/2-inch grated ginger
• 2-3 tablespoon Thai red curry paste
• 2 medium sweet potatoes chopped into inch cubes
• 3 large carrots, or 5 small chopped into inch cubes
• 4 cups vegetable broth
• 1/2 cup coconut milk
• A dash of salt and pepper, to taste
• A squeeze of fresh lime juice
• 1 handful fresh coriander
• 1 handful crushed peanuts

PREPARATION

1. Fry the onion with the coconut oil on a medium heat until browning.
2. Add in the garlic, ginger and Thai paste and fry for a further 1-2 minutes.
3. Add the sweet potato, carrots and stock and simmer for 15-20 minutes until the vegetables are soft.
4. Mix with a hand blender or processor and then add in the coconut milk, salt and pepper, and lime juice.
5. Top with coriander, crushed peanuts, and a swirl of coconut milk.

Ingredients:
CAULIFLOWER STEAKS

• 1 large head cauliflower (600 g), rinsed, green leaves peeled​
• 1 Tbsp (15 ml) coconut or olive oil (if oil-free, sub water or maple syrup)
• 1/4 tsp sea salt
• 2 tsp maple syrup (if avoiding sugar, omit)
• 2 1/2 tsp shawarma spice blend (or similar spices you have on hand!)

5-MINUTE GREEN CHUTNEY

• 1 bunch fresh cilantro (~3 ounces), stems mostly removed
• 3 cloves garlic, crushed
• Salt + pepper to taste (~1/4 tsp each)
• 1 large lime, juiced (~3 Tbsp or 45 ml // or sub lemon)
• 1 Tbsp sweetener (such as maple syrup (15 ml)), plus more to taste
• Water to thin (1-2 Tbsp or 15-30 ml)
• 1/2 ripe avocado for extra creaminess

Instructions:

1. ​Preheat oven to 400 degrees and slice your cauliflower into 1-inch “steaks,” leaving the large stem at the bottom so it helps the “steaks” hold together.
2. Place on a bare or parchment-lined baking sheet and rub the "steaks" with oil (or water), sea salt, maple syrup, and shawarma spice blend to evenly coat. Be gentle, as the cauliflower steaks can break apart, which is no big deal (but it's ideal if they remain in one solid piece).
3. Bake for 20-25 minutes total, flipping carefully once at the halfway point to ensure even browning on both sides, or until tender and browned.
4. In the meantime, prepare the chutney by adding all ingredients (except water and the avocado is optional) to a food processor or high-speed blender and blend on high to combine, scraping down sides as needed. Then add water until a creamy sauce is formed.
5. Taste and adjust flavor as needed, adding more maple syrup for sweetness, salt for overall flavor, garlic for kick, or lime for acidity. Add to a serving dish (store leftovers covered in the refrigerator for 4-5 days).
6. Serve by plating cauliflower and drizzling with chutney sauce. This makes a generous side dish, or to make this a more complete meal, serve over a bed of quinoa.
7. Store leftover cauliflower steaks in the refrigerator up to 2 days, though best when fresh. Reheat in a hot skillet on the stovetop or in a 350 degree oven.

This coleslaw is great on top of the BBQ Jackfruit.
Ingredients:

• 1/2 head green cabbage, finely shredded
• 1/2 head red cabbage, finely shredded
• 2 large carrots, finely shredded
• 1/2 red onion, finely sliced
• 3/4 cup vegan mayonnaise (I used Just Mayo)
• 3 tablespoons cider vinegar
• 2 tablespoons sugar
• Salt and freshly ground black pepper

Directions:

1. Combine the red and green cabbage, carrots and red onions in a large bowl.
2. Whisk together the mayonnaise, cider vinegar, sugar, and some salt and pepper in a medium bowl.
3. Add to the cabbage mixture.
4. Mix well to combine.
5. Taste for seasoning; adjust with more salt, pepper or sugar as needed.

Serves: 6
Ingredients:

• 2 tablespoons olive oil
• ​1 medium onion, sliced
• 3 cloves garlic, minced
• 3 cups canned jackfruit, rinsed in cold water
• 1/2 teaspoons salt
• 1 teaspoon pepper
• 1 teaspoon cumin
• 1 teaspoon chili powder
• 1 teaspoon paprika
• 1 teaspoon vegan Worcestershire sauce
• 1 teaspoon liquid smoke
• 1 cup vegetable stock
• ½ cup vegan barbecue sauce

Directions:

1. Preheat your oven to 350ºF.
2. Heat the oil over medium heat in a large pan or Dutch oven.
3. Add the onions and garlic, and cook until translucent.
4. Add the jackfruit, spices, Worcestershire, and liquid smoke.
5. Stir to coat evenly.
6. Add the vegetable stock and bring to a simmer.
7. Reduce heat, cover, and simmer for 45 minutes, until the liquid is mostly absorbed and the fruit has broken down.
8. Spread the jackfruit on a prepared baking sheet and bake at 350ºF for 20 minutes or until the liquid has baked out and the jackfruit has a deeper brown color.
9. Pour the barbecue sauce over the jackfruit, mix, and return to the oven for 15 minutes.
10. Serve warm on vegan buns with vegan coleslaw.

I often find myself in the kitchen. It is my goto place. It brings me comfort. It inspires me.

But, there are those days when something quick and easy is what I need. Those days happen so I prepare myself by having some vegan options available that require little of me. Like turning on the oven is about it. I had already made saffron mashed potatoes and a salad is a given my 'entree' was my cheat food. Gardein offers many very meatlike foods like turkey cutlets (my choice for today's lunch), BBQ 'chicken', fish sticks, chicken strips and crunchy chicken strips, and a host of other options. My caution lies in that the main ingredients for these foods is soy. As a woman who researches, I have learned the dangers of excessive soy. Granted these products use a non-GMO soy, which makes me feel a little bit better, but I still eat these products in moderation and am sure to eat other foods with them.

So, if you're struggling with 'going vegan' or just adding more meatless meals to your menus, Gardein can help.

An easy, everyday recipe for lentil soup with potatoes, carrots, kale, and simple herbs and seasonings. The perfect plant-based main or side in a matter of minutes.

• 2 Tbsp water (or sub oil of choice, such as avocado or coconut)
• 2 cloves garlic, minced (or sub 2 Tbsp garlic-infused oil*)
• 1/2 white onion, diced
• 4 large carrots, thinly sliced
• 4 stalks celery, thinly sliced
• dash salt and pepper, to taste
• 3 cups yellow or red baby potatoes, roughly chopped into bite-size pieces
• 4 cups vegetable broth
• 2-3 sprigs fresh rosemary or thyme (I used a bit of both)
• 1 cup uncooked lentils, thoroughly rinsed and drained
• 2 cups chopped kale

Instructions:

1. Heat a large pot over medium heat. Once hot, add water (or oil), garlic, shallots/onion (optional), carrots, and celery.
2. Season with salt and pepper. Stir.
3. Sauté until slightly tender and golden brown. 
4. Add potatoes and season, as needed.
5. Stir and cook for 2 minutes more.
6. Add vegetable broth and rosemary or thyme and increase heat to medium high. Bring to a rolling simmer.
7. Add lentils and stir.
8. Once simmering again, reduce heat to low and simmer uncovered for 15-20 minutes or until lentils and potatoes are tender.
9. Add your greens, stir, and cover.
10. Cook for 3-4 minutes more to wilt.
11. Adjust seasonings, as needed.

Ingredients:

• 3 acorn squash (I used one and put the leftover stuffing away for later)
• ½ cup quinoa (I used ½ white and ½ red quinoa)
• ½ cup diced onion
• 1½ cups diced mushrooms
• 1 cup diced celery
• 1 medium apple, diced (leave skin on)
• ½ cup finely chopped cabbage
• ½ teaspoon sea salt
• freshly ground black pepper

Instructions:

1. Preheat the oven to 375°F. Halve the squash laterally through the center (rather than through the stem), and scoop out the seeds.
2. Place the squash in an 8×8-inch baking dish with the cut side down, and fill the baking dish with ¼ inch of water.
3. Loosely cover with foil and bake until the squash and edible skin are totally soft, about 35 minutes. Set aside.
4. Combine the quinoa and 1 cup of water in a small pot and bring to a boil over high heat. Reduce the heat to low, cover, and simmer for 15 to 20 minutes, Remove the pot from the heat and let it cool, then fluff the quinoa with a fork.
5. Preheat a large skillet over medium heat for about 1 minute. Add the onions and sauté for about 7 minutes, stirring often, or until the onions turn nice and brown, which brings out the sweetness and gives the dish a nice deep flavor. Add water 1 to 2 tablespoons at a time, to keep the onions from sticking to the pan.
6. Add the mushrooms, celery, apple, cabbage, salt, and pepper to taste, and cook for 5 more minutes, stirring occasionally.
7. Add the vegetable mixture to the quinoa and stir together.
8. Fill each of the cooked squash halves with the quinoa mixture, packing them firmly to fit as much of the mixture into each half as possible.

There are so many vegan sites out there, but my go to site would have to be The Minimalist Baker! When I Google something like "Vegan recipe for apples" her site is usually where I end up. 

Here is her recipe for the Best Vegan Apple Crisp. My husband and daughter, Sarah, loved this. I served ht warm and topped with vanilla SoDelicious Coconut ice cream.

This is one of my husband's favorites ... well, steak would beat it, but as a vegan ... this recipe is way up there.

Preheat oven to 325 degrees.
Ingredients:

• 2 large or 3 medium portobello mushrooms
• 1 small onion, diced
• 1 small apple, diced
• extra mushrooms, if desired
• 1 package of Seeds of Change Seven Whole Grains
• 2 T. water
• 1 T. curry powder - adjust to your liking
• 2 t. turmeric
• 1/2 t. black pepper

Directions:

1. Remove caps from mushrooms, chop and set aside.
2. Remove black gills (see note for why)
3. Spritz with Bragg's Liquid Aminos and set aside.
4. In a large frying pan (I use cast iron), add the diced onions, apple, and the chopped stem from the mushroom.
5. You can add a bit of oil, water, or  vegetable broth first, if you want.
6. When the onions and apples are almost soft, add the rice mixture and water.
7. Mix and continue to cook on low.
8. Prepare an 8x8 baking dish and put about 1 t. of Bragg's Liquid Aminos.
9. Place the mushroom caps next and add some of the rice mixture to each.
10. I drizzle a bit of coconut oil over each one (just a little).
11. Bake for about 15 minutes and serve.

Notes:

1. Naturally, you can make your own rice mixture in you prefer to not use the Seeds of Change product.
2. The black gill on the mushrooms are edible, but will turn the rice an ugly brown.
3. The listed black pepper will activate the curcumin in the turmeric. All about the health benefits of turmeric.