Scorched Bok Choy Chick'N Salad


SERVES ABOUT 4 SMALL SANDWICHES

6-8 small, baby bok choy
1 bag BeyondMeat Chick'n Strips - "Grilled"
FollowYourHeart Cheese Slices
4 slices bread, your preference
1 TBSP whole grain mustard
1 medium honeycrisp apple
1/4 red onion, minced
3/4 cup vegenaise, your preference
~1 tsp. sriracha chili sauce
Himalayan sea salt 
Cracked black pepper
1 tsp. avocado or sunflower oil

Optional: Cayenne Pepper



INSTRUCTIONS

Start by prepping the chick'n and bok choy. First, rinse thoroughly and dry the bok choy. Next, get a large pan or wok going on medium high heat with a small drip of avocado or safflower oil -something neutral tasting. Get the pan good and hot --until it starts to smoke a bit. Lightly salt the bok choy and add to the pan. Turn bok choy as one side starts to blister, making sure to cook evenly throughout --about 3-4 minutes.

Next, grilled or saute the chik'n strips. When chick'n and bok choy are finished, simply set aside or put in refrigerator to cool.

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After cooling, rough chop strips into small bite-size pieces. Remove the butts of the bok choy and again, chop into small pieces. You'll then want to chop the apple and mince the onion. Add all ingredients to a large glass dish, preferably with a lid for efficient storage if there's leftovers.

Next, add the mayo, mustard, sriracha, some sea salt, and a good couple shakes of black pepper. Feel free to add little cayenne for an added kick. Mix thouroughly and re-add to fridge to cool. Serve on grilled toast with melted cheese or enjoy as-is!

Grilled Veggie Panini


SERVES 2
 

INGREDIENTS

4 slabs of Sourdough bread
1 red onion
1-2 tomatoes
1 zucchini
2 Portabella mushrooms
½ oz. vegan butter / Earth Balance
1 oz. veganaise
Handful of fresh basil
Salt, pepper, garlic powder, touch of cayenne

 

 

INSTRUCTIONS

Sandwiches are my favorite. This is one of the few vegetarian dishes I'd make myself when cooking my way through college at a family-owned joint, and it's still a "go-to" today. You'll want to start by chopping up an onion, a zucchini, a tomato, and a portobello mushroom in equal-sized pieces, about the size of a nickel. Get a little olive oil going in the pan until hot. I like to add a little fresh garlic and basil beforehand. Add the veg and sauté until scorched on each side. Toss in some sea salt, pepper, garlic powder, and a little cayenne if you're feeling it. Remove from heat and get another pan going. Grill up two hunks of bread of your choice, coated with a knob of Earth balance spread or other vegan butter until golden brown. As the bread cooks, add a little vegan cheese to melt, and slather one side of the bread with a generous layer of vegenaise. Sprinkle a little "nooch" if you have it.

When bread is ready, remove from heat and top with grilled veg. Assemble your sandwich, line it up with either oven-baked fries, sweet potato tots, or simple chips or crisps.

Buffalo BBQ Jackfruit Wrap

Buffalo BBQ Jackfruit Wrap
INGREDIENTS 

Jackfruit / Marinade: 
1 can jackfruit (strained and shredded) 
Generous glug of BBQ sauce (enough to coat jackfruit) 
1⁄2 oz. Bragg’s
Aminos / Coconut Aminos
Drizzle of Sriracha (preferably this brand) 
Drizzle of Oil 
Salt and pepper

Wrap:
1 Large Tortilla
1⁄2 Avocado 
1⁄2 Red Onion (sliced)
 1⁄2 Tomato
1 Pickle
Shredded Romaine or Purple Cabbage
Small handful of Hemp Hearts
Vegan Soy-Free Mayonnaise / Sriracha