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quarta-feira, 9 de setembro de 2015

Vegan Month of Food, Day 9: “TV Dinner” with Gardein Chik'n...

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Vegan Month of Food, Day 9: “TV Dinner” with Gardein Chik'n Marinara, Broccoli, Peas, Carrots, and Tomato-Herb Quinoa.

Ah… I am so happy to be home and cooking in my own kitchen (terrible lighting and all). The prompt for today is to share a “retro” recipe, and while the only component that can reasonably be called a “recipe” here is the quinoa, this is my 2015 take on the 1950’s convenience icon. This meal was about as close a 50’s TV Dinner as it gets in my kitchen: comprised entirely of staple ingredients that I always keep on hand, completely ready in 20 minutes, and devoured while watching some old IT Crowd episodes. On my plate is: -A Gardein “Zesty Marinara” Crispy Chik'n Filet, baked with the included sauce and a Field Roast Chao slice (Creamy Original flavor)
-Frozen broccoli, prepared in the microwave (~ 2 ½ minutes) with 1 tsp of water, 1 tbsp Earth Balance, and Tony Chachere’s Creole seasoning -Peas and carrots from a can… Frozen vegetables tend to be healthier and tastier, but these were an impulse purchase from Kmart… Sometimes I just want canned peas, okay? 😂
-Tomato-herb quinoa. Recipe follows:

-1c light quinoa -2c water OR 1c water/1c vegetable broth (if not using bouillon)
-1 bouillon cube or the equivalent thereof (I used ~1 tbsp “Better than Bouillon” Chickenless flavor)
-2 tbsp tomato paste
-1 pinch each of: dried basil, dried oregano, and paprika
-1 bay leaf
-1 tsp garlic powder

Place all ingredients in a pot with a tight-fitting lid. Bring to a rolling boil, stir, cover, and reduce the heat to a simmer. Cook until all liquid is absorbed, about 15 minutes.

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