Welcome back to another #MeatlessMonday.  For this week’s post, I thought I would again review a product from Gardein, who was nice enough to send me several coupons to try their product free of charge.

Now, the WellDone family is quite the connoisseur of vegan faux meat replacements, stemming back from the time that we were vegan or vegetarian.  Even though we have started to eat meat again, we still love faux meats because they taste good, but have far less fat and many fewer calories than the real thing.  That’s a good thing.

So, how did Gardein crispy tenders stack up?

The Good

When grading vegan faux meat products, I tend to grade them on two factors (also known as the BlogWellDone Vegan Meat Product Dual Index Rating System™…okay that’s not true.)  The first factor takes into account how tasty the vegan meat product is overall.  In other words, it measures the product on its own merits.  The second factor is how pleasing a non-vegetarian/vegan would find the product. 

All in all, Gardein crispy tenders are probably my favorite vegan chicken nuggets on the market.  Gardein’s chick’n has a nice, sweet flavor like good white meat chicken and it has pretty good texture for not being the real thing.  Plus, the breading that has been deep fried on (yes, I said deep fried) and is slightly salty with a nice hint of pepper.  We cooked them in the oven according to package direction and they were decently crispy, especially for frozen chicken nuggets.  So in the overall factor, they do very, very well.

How do they do as a meal for non-vegan/vegetarians?  Of all the Gardein and Morning Star Farms and other frozen faux meats, the Gardein crispy tenders rate as my fave for non-vegetarians.  In fact, if you serve them with a dipping sauce, most of your carnivorous eaters will have no idea that there’s no meat in them there tenders.

The Bad

Actually, there wasn’t that much bad about Gardein crispy tenders.  If anything, it might be the shape.  They’re too long to be nuggets and not long enough to be chick’n fingers.  Visually,  my son was more than able to tell that the crispy tenders weren’t his usual nuggets and this caused a whole slew of issues.  But that’s more my son’s issue than anything else.

In Conclusion

Buy them, they are good.  What, you were expecting something poetic? 

In all seriousness, the Gardein chick’n tenders were really good and could be eaten by themselves, in quesadillas, in sandwich wraps, on salads, coated in buffalo sauce, however you like.  They are BlogWellDone approved!

So, yeah, in the end, give them a try.  They are perfect for this Meatless Monday or next week’s or the week after or the week after…

Photo from Gardein.com.

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So for this #MeatlessMonday post, I thought I’d review Gardein‘s Chick’n Good Stuff.  The nice folks at Gardein were nice enough to send me some review coupons for their products.

I was really appreciative of them doing so, so much so that I didn’t even think about the fact that you can’t get Gardein in Kansas City (that I know of.)  So, on a trip to St. Louis, Mrs. WellDone was able to land the mother load of frozen Gardein products.  For this post, I will talk about the Chick’n Good Stuff and in future posts, we’ll talk about the “beef” tips and their “chicken” fingers (both of which were really good.

What is Chick ‘n Good Stuff?

Chick ‘n Good Stuff is basically everything you want in a vegan meal.  They take their garden/plant-based chicken and stuff it with marinara and vegan cheese.  The outside is breaded with a flavorful coating.  You bake, you eat, you enjoy.  End of story.

The Good

Of all the Gardein products I’ve tasted from Mrs. WellDone’s mother load, these are probably my favorite for one reason: the marinara.  Sure, everyone at Gardein just winced a little because I didn’t say the chicken, but that’s not a knock against the plant-based chicken at all.  I really did like how moist and tender it was.  But the marinara was like… amazing.  I would have eaten it all by itself.

Don’t get me wrong, Gardein makes a mean vegan chicken.  It has all of the texture and most of the taste of real chicken.  (Gardein chicken has a slight aftertaste that was less than chickeny, but that’s common to all plant-based chicken products.  It’s also a little harsh because I was paying careful attention to any difference between Gardein and real meat for this review since I think it’s important faux meat products get close to what they are emulating.)  So really Chick’n Good Stuff gets high marks in the flavor and the “I’d drive to St. Louis and buy it again even if it means buying less Match Meat category.”  Two thumbs up.

The Less Than Good

I’m not labeling this “the bad” by any means, but there was one part of the Gardein that was less good than the others: the vegan cheese.  Not that Gardein doesn’t get an A for effort, but as a non-vegan, I could tell it wasn’t real cheese.  It just didn’t feel right.

Is that fair of me to judge Gardein on?  Maybe not, but I rate vegan food on two scales:

1) Would I eat this as a vegan?  The answer is everyday.

2)Would I serve this to my non-vegan friends in order to get them to consider veganism?  This is where the Chick’n Good Stuff stumbles.  I probably would not because of the vegan cheese.  If I had non-vegan friends coming over, I’d make the Crispy Tenders instead because those were almost perfect copies of real chicken.

The Verdict

Buy and try them.  Even if you are not vegan, the marinara is good by itself and the whole experience is worth a try.

Picture from gardein.com

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Cajun Chickpea Mash

What is Cajun Chickpea Mash?  Well, quite frankly it’s one of those dishes that got created one night because I had leftovers and a hungry family.  (A hungry family that, as it just so happens, loves chickpeas.)

To make the cajun mash, I basically started off doing exactly what I would have done if this were a jambalya.  That meant starting with a trinity (carrots, onions, celery).  However, I didn’t want just another rice dish, so I added potatoes, a few dried peppers , a little tomato sauce, and finally, some chickpeas.

All in all, it turned our pretty darn good.

Cajun Chickpea Mash Recipe

The good news about this dish is that is a one-pot meal.  I used my ceramic Dutch oven to saute the vegetables, hold the broth, rehydrate the chilies, even boil the potatoes.  Which is perfect, since I hate doing dishes.

You will need:

• 2 tablespoons olive oil
• 1 medium onion, diced
• 2 carrots, diced
• 1 stalk celery, diced
• 4 cloves garlic, minced
• 3 potatoes, halved and cut into 1/4 inch slices
• 4 cups vegetable broth
• 3 dried chilies
• 1 tablespoon cayenne
• 6.25 oz (1/2 normal can) tomato sauce
• 1 cup chickpeas
• Parsley, chopped

Place a Dutch oven or soup pot over a medium-high flame.  Pour in the olive oil and wait for it to get hot.  Once hot, add the onion, carrots, celery, and garlic with a pinch of salt.  Cook until the onions are translucent.

Next, add the potatoes and give them a stir.  Wait about a minute and then add the broth, chilies, and cayenne.  Bring the liquid to a boil, then cover and continue cooking until the potatoes are fork tender. 

By this time, the chilies should be rehydrated.  Remove them from the pot, remove the stems and seeds and roughly chop.  Add back to the pot.  (Okay, so you have to use a plate for this, so it’s not really a one-pot meal, but you get the point!)

Lastly, add the tomato sayce, and the chickpeas.  Cook until the chickpeas are warm.  Top with parsely and enjoy!

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Grilled Leeks

This is a follow up to grilled green onions, a post in which I talked about the Well Done family’s desire to find new foods and grill them.  The inspiration for this little gem struck in the grocery store when we were picking up some green onions.

Suddenly, Mrs. WellDone spots some nice, fresh leeks and asks “Would those be good grilled?”

Which then launched us into the following culinary adventure.

Grilled Leeks Recipe

My wife told me she found a two-stage approach online, which worked very well.  All you need to do is blanch the leeks, then get them on the grill.  Feel free to experiment with any spices you like to enhance the leeks flavor.  Salt, pepper, and garlic powder are pretty classic around the Well Done household, but do whatever sounds good.

You will need:

• 2 leeks
• Salt
• 2 tablespoons olive oil
• Pepper
• Garlic Salt

Preheat the grill.

Cut the leeks in half length wise and then again in half through the middle.  Soak in water for a few minutes to remove some of the sand and grit.

Put into well salted, boiling water for two minutes.  Remove and immediately (but gently) put into an ice bath.

Remove from the ice bath and path dry with paper towels, then drizzle the cut sides with half of the olive oil.  Sprinkle with salt, pepper, and garlic powder.

Put the leeks on the grill cut side down and cook for 2-3 minutes.  Drizzle the non-cut side with the rest of the olive oil and a bit more salt, pepper, and garlic powder.  Flip and cook for another 2-3 minutes.

Eat!  Enjoy!

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Apple, Banana, and Peanut Butter Sandwiches

Yes, this recipe is very simple, but it’s important to know that there are fun, meatless alternatives we can give our kids that aren’t fried or full of sugar.  Sure, some peanut butters are little more than hydrogenated oil and sugar, but this recipe can be healthy if you use the no sugar added peanut butter.

Besides, if you add enough apples, bananas, and perhaps a touch of honey (or agave), they’ll never know the difference!

Apple, Banana, and Peanut Butter Sandwich Recipe

Get ready for a recipe that requires no cooking at all.  I suggest toasting your bread, but you don’t even have to do that.

You will need:

• 2 slices whole wheat bread
• 2 tablespoons peanut butter
• 1 banana, sliced
• 1/2 apple, diced
• Honey or agave nectar to taste

Toast the bread in your toaster or in an oven.

Spread the peanut butter over the bread, cover with bananas and apples.  Drizzle honey on top.

Enjoy!

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To get thing started, I thought I’d call in a ringer: Heidi van Pelt.  Heidi is a great vegan chef, which means she’s the expert at getting kids to eat their vegetables.  She’s got a great vegan restaurant in Kansas City called Fud which serves up a mean plate of food if you know where to find it.

I asked her for this recipe in particular after see her demo it at a food event.  It’s very easy and it’s so colorful most kids won’t care that it’s good for you and filled with weird stuff like purple cabbage and chard.

So, without further ado:

Rainbow Wraps

If you’re looking for something really easy, fresh and full of nutrition, all you need to do is think about the rainbow. Eating the rainbow with every meal is the best way to get what you need.

If you’re wondering why eat all the colors, well the answer is easy. We see in the rainbow spectrum. All foods for human consumption come in those colors and each color delivers a variety of nutrients from that
color category. In fact, when we need a vitamin our body should naturally crave a color that vitamin is most dominant in.

Sometimes, due to mass marketing of colored candies and food packaging, it’s confusing for us to really source the real stuff. Sometimes the real stuff doesn’t taste as good as the packaged stuff because we’ve grown accustomed processed foods with added sugars and fillers.

One way to retrain your body to be attracted to the foods necessary for proper healing and growth is to start with fresh ingredients and make a tasty wrap. I call this the Rainbow Wrap.  Here’s how to do it.

Rainbow Wrap Recipe

• Collard leaves, washed and destemmed
• Avocado, halved
• Juice of a lemon
• Sea salt
• Purple cabbage, shredded
• Tomato, diced
• Carrot, shredded
• Fresh herbs like basil or cilantro, cut into strips
• Raw Walnuts, pecans, or sunflower seeds

Begin by removing the stem of the collard leaf and lay it out to fill with all of your ingredients.

Next, smash some avocado on the bottom, then sprinkle with lemon juice and sprinkle with a dash of salt.

Add cabbage, tomatoes, carrots and top with some chopped herbs, walnuts, pecans or raw sunflower seeds. Squeeze a little more lemon and a dash of salt and roll up and eat!

Remember to add the rainbow every time you eat.  Next try banana mashed on the collard leaf with raisins, goji berries, apple and a dash of lemon!

Eat the Rainbow!

Heidi

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#MeatlessMonday Red Wine Braised Tofu and Seitan

So I got this idea off the Meatless Monday newsletter, which dutifully hits my inbox every week and gives me all kinds of delicious meatless recipe ideas.  On this week’s menu is a recipe for tofu coq au vin, which is mind blowing.

Coq au vin is a traditional French cooking liquid made from wine, lemon juice, lardons (which somehow didn’t make it into the meatless version…), mushrooms and garlic.  This liquid is then used to add a world of flavor to tofu which has been hard seared.  Pretty cool and certainly something I’d never thought of to do. 

So, I was thinking, if tofu could be made coq au vin style, what else could we do with wine and tofy?  And from those ponderings comes today’s recipe.  Well, that and I like seitan.

Red Wine Braised Tofu and Seitan Recipe

The key to this recipe, of course, is the red wine.  First, you definitely want to cook with something you’d like to drink since it will flavor both the tofu and the seitan.  Second, if you’re vegan or trying to eat vegan, make sure you check that your wine was produced without using any animal products.  Last,  you’ll probably want something a little dry for this.

Once you have the wine, all you need to do is add in some flavor and cook the tofu, seitan, and a few veggies.  Then, eat.

You will need:

• 1 package of tofu
• 6 tablespoons olive oil
• 1 onion, sliced
• 2 carrots, cut into 1 inch pieces
• 2 stalks celery, cut into 1 inch pieces
• 1 tablespoon black peppercorns
• 1 teaspoon dried thyme
• 24 oz seitan
• 1 bottle dry red wine
• Juice of 1/2 lemon

If you can, about an hour before you start cooking, press your tofu, then cut into 1 inch by 1/2 inch pieces about 1/4 inch thick.  If you don’t have the time to press your tofu, cut it into those sized pieces and apply gentle pressure with your hands.

Get 4 tablespoons of olive oil very hot in a high-sided skillet and stir fry the tofu until golden brown.  Then set aside. 

Depending on how much oil is left, you may need to up to two tablespoons of olive oil back into the skillet so that you are starting with two tablespoons.  Set the heat to medium-high. 

Add all the vegetables and saute until the onions begin to turn clear (about 8-10 minutes.)  Then add the peppercorns, thyme, and seitan.  Saute the seitan for 2-4 minutes on each side or until it turns brown.

Add the red wine, lemon juice, and tofu into the pot.  Bring the wine to a boil, then reduce the heat to medium so it is just boiling.  Put a lid over the skillet and braise the tofu and seitan for 20 minutes so that they have time to soak up as much of the liquid as they can.

Serve with noodles and enjoy!

Thanks to access.denied for the picture.

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Hegan Thursday Seitan Kebobs

So, you’re probably wondering what “Hegan Thursday” is.  Well, for the first time today, I was exposed to the term “hegan,” which is a man who has adopted the vegan lifestyle for health reasons.  Mrs. WellDone doesn’t care for the term, but I think it’s brilliant since there are far fewer male vegans than female.

Plus, I like hegan since it evokes all sorts of manliness and grunting and all that good stuff.  As far as I am concerned, if you’re going to go vegan, intense manliness is just a good a reason as any!!  (Second only to perhaps health benefits.)

Anyway, since I’m always devilishly trendy (or not, depending on your definition of trendy), I’m going to do my best to support all the hegans out there with man food done meatless.  Like today’s kebobs.

Seitan Kebobs Recipe

(Quick note: seitan is a highly glutinous dough made from vital wheat gluten and other whole grain wheats.  It’s delicious and a great replacer for meat.)

With this recipe, my first thought was to give a brief tutorial on how to make your own seitan, how to flavor it so that it tastes perfect for this recipe, etc., etc.  Then I realized that hegans don’t have time to make their own.  They’re too busy watching sports and grunting.  (In all seriousness, it takes about 2 hours to make it.)

Instead, this recipe will use store bought, which has about the prefect texture for kebobs.  On the other hand, we’ll need to get some flavor into it since most store bought seitan is a flavor sponge and has little flavor on its own.

You will need:

• 1/2 cup vegetable broth
• 1 tablespoon garlic powder
• 1 tablespoon paprika
• 2 tablespoon black pepper
• 1 teaspoon cayenne
• 1 tablespoon + 2 teaspoons salt
• 2 packages store bought seitan (look for lumps, not strips)
• 5 ablespoons olive oil (divided)
• 1 onion, cut into 1/2 inch squares
• 1 green pepper cut into 1/2 inch squares
• 1 red pepper cut into 1/2 inch squares
• 4-6 whole button mushrooms

You will also need bamboo skewers.

Preheat your oven to 350 degrees.

In a skillet over high heat, bring the broth to a boil.  Add the garlic powder, paprika, black pepper, cayenne, and 2 teaspoons of salt and then add the seitan.  Lower the heat to medium-high.

Cook the seitan for about 10 minutes or until the broth has evaporated.

Remove the seitan from the skillet and discard any unused broth.  Add 3 tablespoons of olive oil to the skillet and let it get hot.  Add the seitan back to the skillet and cook long enough to brown both sides of the seitan, about 3 minutes per side.

Construct the kebobs by alternating seitan, onion, peppers, and mushrooms.  Drizzle the kebobs with the  olive oil and then sprinkle with the remaining salt and pepper.

Bake the kebobs in the oven for about 20 minutes or until the peppers and mushrooms are cooked through.

Serve over rice.  Enjoy!

Thanks to Martin LaBar for the picture.

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Magalie L'Abbe's Poblano Peppers

From hunger comes inspiration like

#MeatlessMonday Spicy Vegetable Pilaf

So, as usual, it’s Monday, so happy #MeatlessMonday!!  Hopefully everyone is enjoying their weekly respite on meat.  Or maybe you’re just looking for something tasty for dinner… well look no further.

Anyway, this is a simple dinner that can be done with minimal prep and be ready in about 20 minutes of cook time.  All you have to do is chop up your selection of vegetables, saute them a bit in olive oil, then add some rice and broth.  Cover and come back in 20 minutes.  Boom, spicy vegetable pilaf.

Spicy Vegetable Pilaf Recipe

So what makes it spicy?  Easy, whatever you darn well please.  For my recipe, I went with a nice poblano and some red pepper flake, but if you have some peppers you want to rehydrate, some jalapenos, a serrano, or if you are psychotic, a habanero, then go with that.  Whatever it is, slice it up, toss it in, and eat it up.

You will need:

• 4 tablespoons olive oil
• 1 bunch asparagus, ends trimmed and cut into 2 inch pieces
• 1 poblano, diced
• 1 onion, diced
• 1 red pepper, diced
• 2 cloves garlic, minced
• Salt and pepper
• 1 pinch red pepper flake
• (optional) 1 15oz can tomato sauce
• 2 cups rice
• 3 1/2 cups vegetable broth

In a soup pot with a lid or a Dutch oven over high heat, add the olive oil.  When the olive oil is hot, add all of the vegetables, a healthy pinch of salt and pepper, the red pepper flake, and the garlic.  Saute the vegetables until the peppers are soft, about 12-14 minutes.

If you are using the tomato sauce, add it now.  Cook it for about a minute.

Add the rice and toss to coat in the olive oil and cook for 1 minute.

Add the broth and cover.  Bring the broth to a boil, then lower the heat to medium.  Continue cooking until the rice is soft and cooked all the way through.

All that’s left is to enjoy!

Thanks to Magalie L’Abbe for the picture of her harvest.

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#MeatlessMonday Vegan Pork Albondigas with Match Meat and Red Gold Tomato Sauce

Phew.  That’s a mouthful.  This post is like already like NASCAR car.  It’s just covered in ads.  Hrmm…let’s see how much worse I can make it.

Anyway, this is the promised second post in my Saturday Edition of #MeatlessMonday.  I’ve been doing a little catch up on the #MeatlessMonday tip since I missed  a few weeks.  So that’s why this is a #MeatlessMonday post.

Secondly, this is a recipe for albondigas, which is Spanish for “meatballs.”  But don’t be fooled.  Sure, there are some albondigas recipes which are pretty much like your average Italian meatball recipe or exceptional one’s at Jasper’s.  (By the way, he’s having a from snout to tail pork dinner Thursday.)  Others, though, use Latin ingredients like corn or jalapenos to give them a unique flavor.  I used this recipe as a basis for my albondigas from About.com because it stuffed them with rice.

Third, since I am trying to do this as a #MeatlessMonday, I figured I’d turn to Match Meat since they are my favorite source of meat replacers and I had a package of ground pork vegan Match Meat in my freezer.

Fourth, most of the recipes you find for albondigas are actually for albondigas soup, which is fine, and it’s how the About.com folks got away with using uncooked rice in the albondigas.  I, on the other hand, didn’t want a soup.  So I found this recipe from WhatsCooking.us for albondigas in ancho chile sauce.  And since the recipe called for diced tomatoes, I was more than happy to use the Red Gold tomatoes that I got in the tin I mentioned yesterday on BlogWellDone.com.

So in the end, I took the albondigas recipe and the sauce recipe and combined them together to make dinner.

(Oh, did I mention I went to the Farmhouse for lunch and guest posted on The Bobby Pin?  And congratulations to Chef Michael Smith for his James Beard nomination and to Chef Debbie Gold for being tapped for Top Chef Masters.)

Vegan Pork Albondigas Recipe with Red Gold Ancho Chili Sauce Recipe

Okay, enough silliness.  It’s recipe time.

You will need:

• 1 ancho chili
• 1 package Vegan Match Meat ground pork
• 1/2 cup cooked rice
• 6 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 tablespoon + 1 teaspoon salt
• 1 egg’s worth egg replacer
• 1/2 onion
• 4 cups vegetable broth divided
• 1 cup Red Gold tomato
• 1 tablespoon oregano
• 1 tablespoon pepper

Bring a sauce pan of water to boil, add the dried ancho.  Kill the heat and let the ancho get soft.

Mix the Match meat, rice, 2 cloves of garlic, cumin, 1 teaspoon salt, and egg replacer in a bowl.  Mix with your hands and roll into 1 inch meatballs.

Pull the stem off the ancho and put it in a blender with the rest of the garlic, the onion, 1 cup of broth, and the Red Gold diced tomatoes.  Blend until smooth.

Put the mixture, the rest of the broth and salt, the oregano, the pepper into a skillet and soup pot and bring to a boil over medium-high heat. 

Add the meatballs, reduce heat to medium, and cook for 20 minutes or until the pork has reached the internal temperature you would like.

Serve with rice and guac on tortillas.  Enjoy!

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