All posts tagged gardein

Post Derby Brunch: Spinach Tofu Scramble & Vegan Steak Hash

Published October 17, 2013 by Vegan Derby Cat Party


Once a month, PFM brings in Coach Alex DeLarge to give us a killer on and off skates work out with tons of squats, drills, and running to build our strength and endurance. The rest of the week it also reminds us of how many muscles it takes to get in and out of a chair or go upstairs! Though I fared much better this past Sunday than last month, my body has not quite yet forgotten it completely. It’s Wednesday. 🙂

Driving home from practice I was famished, and all I could think about was tofu scramble and toast. Thomas had been out for a bike ride while I was gone, and felt equally eager for food. I knew we had a pack of sprouted tofu in the fridge and some onions that needed using, so I quickly came up with this protein packed menu as I gobbled down some [untoasted] bread with the last of a container of hummus. I also made us both a brunch cocktail to sip on as I went to work…


Mmm! Just enough Jack for two brunch cocktails!

I decided to make a spinach tofu scramble, and a vegan steak hash with some fingerling potatoes and some Gardein Beefless tips. I got the latter ready first so it could bake while the scramble came together.

Vegan Steak Hash

olive oil for misting
3-4 cloves of garlic, chopped
1/2 yellow onion, sliced into thin half moons
~2 c. fingerling potatoes, somewhat peeled and chopped
1 package Gardein Beefless Tips salt & pepper

1. Preheat oven to 400. Prepare a roasting pan or cookie sheet with a mist of olive oil. Spread out onions, garlic, and potatoes and mist with olive oil, grind some fresh pepper and salt on top and toss with hands to coat. Add Gardein and disperse evenly.

2. Bake for 20 minutes. Stir. Bake for another 20 minutes. Done!




Spinach Tofu Scramble

olive oil for misting
1 yellow onion, sliced into thin half moons
4 cloves of garlic, minced
~8 oz. frozen chopped spinach (half a bag)
1 package of firm or extra-firm tofu, silken or regular will work
1-2 tbsp. tamari (or red sodium soy sauce/braggs/shoyu)
2 tsp. cumin
1 tsp. turmeric
1 tsp. paprika
1 tsp. dried thyme
cayenne pepper to taste, optional
salt & pepper

~1/4 c. nutritional yeast


1. Spray a skillet with olive oil, and raise to medium heat. Add onions and cook until slightly softened, about 4 minutes. Add garlic and cook for an additional 2 minutes. Add spinach and lightly season with freshly ground salt and pepper. Cook until all the frost is off, about 5 minutes.

2. Crumble in tofu, and all other ingredients except nutritional yeast. Stir until well combined and heated through, about 5 minutes.

3. Remove from heat and stir in nutritional yeast.


I had to chop my tofu to help the crumbling because it was the extra firm, sprouted kind.

I had to chop my tofu to help the crumbling because it was the extra firm, sprouted kind.



A purrfect post derby meal!

A purrfect post derby meal!

Cheeseburger Calzones (Vegan)

Published December 15, 2011 by Vegan Derby Cat Party

It was time to use up my thawed & proofed pizza dough! (Whenever I order pizza from our local pizzaria I always order a dough ball too, wrap it in plastic wrap, and throw it in a bag in the freezer for another use.) Since the pizza rolls I made last time broke my pizza stone with their awesomeness, I made these on prepped cookie sheets this time. The tofu ricotta recipe here is similar to the one I use in my lasagna recipe. I used silken tofu, because that’s what I had on hand, and it worked great, and I adjusted the seasonings by taste. These were super delicious and filling! : )

Vegan Cheeseburger Calzones

1 large ball of pizza dough
pizza sauce
1 recipe tofu ricotta, below
2 burger patties, thawed, drained & crumbled (I used Gardein!)
Additional toppings (I used sliced kalamata olives)
vegan cheese (I used Daiya cheddar & mozzarella)

Tofu Ricotta

1 package firm or extra firm regular or silken tofu, lighty pressed & crumbled
1 tbsp. lemon juice
~1/2 c. nutritional yeast
2 tbsp. vegan parm, optional
Italian seasoning, salt & pepper to taste (crushed red pepper flakes would be good too, I just realized!)
~2/3 c. frozen, chopped spinach or greens, optional

Directions: Using a fork, combine all ingredients in a medium size bowl, and set aside.

Directions: Preheat oven to 425*F and prepare cookie sheets.

1. Knead dough lightly to squeeze out any air bubbles and divide into 4 pieces with a sharp knife. Roll out into circular shapes about 8″ in diameter.

2. You can either spread a thin layer of pizza sauce or not, up to you. If you do, make sure to leave about 2cm-1″ of space at the edge for sealing when you’re done.  Place about 1/4 of ricotta mixture on one half of the circle. Top with about 1/4 of crumbled burger. Add additional toppings and cover with shredded cheese. Fold plain half over and roll the edge to seal, crimping with your fingers. Cut 2-3 vent holes in the top.

3. Repeat with remaining dough and toppings.

4. Bake for 20-25 minutes. I had to use both oven racks, so I switched the cookie sheets half-way through for an even bake. Let cool slightly and enjoy! Serve with additional pizza sauce for topping and/or dipping! : )

Cuban style Sunday vegan dinner

Published October 26, 2011 by Vegan Derby Cat Party


You know who makes the BEST cuban food? My Honduran dad! 😉 We went over there Sunday evening for dinner and my dad made my favorite, black beans and yuca with mojo (fried onions in a citrusy olive oil & garlic sauce)! Mmm! My mom was about to cook up some Gardein Beefless Tips in a skillet when I stopped her and showed her my easy toaster oven method. Just throw those in a small baking pan and cook on 425*F. 10 minutes for 1 package, or 20 minutes for 2, stirring once halfway. I don’t know about you, but I find it way easier to pop something in an oven and set a timer. Plus then you can leave them on warm while you finish cooking the other things. These made a nice vegan substitute for the ropa vieja he would have normally have served before he watched Forks Over Knives!

Quick & Easy Gardein Baking Tip

Published July 10, 2011 by Vegan Derby Cat Party

Hi! Just wanted to share my quick and easy method of cooking Gardein when you’re in a hurry. Great for snacks, a fast meal or stuffing a sandwich. This works well on all the Gardein frozen products like beefless tips, wings, etc.

I just empty the entire contents of the package into an 8×8″ glass baking dish, and bake for 10 minutes on 425*F. I use the convection setting on my toaster oven, but if your’s doesn’t have it, try 10-12 minutes. You don’t have to dirty a skillet, after soaking the pan briefly, clean up’s a snap.

Gardein Ultimate Beefless Burger Melt w/Daiya Cheddar and Chipotle Island Dressing

Published June 23, 2011 by Vegan Derby Cat Party

I am SO happy to tell you that Gardein’s new ultimate beefless burgers are finally available! I can finally make tasty “steak” sandwiches of my very own just like the fancy vegan restaurants! They did not disappoint! This sandwich combines two of their delicious patties to make one delicious, protein packed, flavorful sandwich smothered in melty Daiya cheddar and topped with a yummy chipotle thousand island style sauce of my own creation. I was going to make AFR’s OMG baked onion rings, but we were too hungry to wait!

Ty’s Chipotle Island Dressing

(More than enough for 2-4 melts!)

1/4 c. vegan mayo (hello Vegenaise!)
2 tbsp. organic ketchup
2 tbsp. pickle relish
1 tbsp. adobe sauce from chipotle pepper can (for extra kick, mince a miniscule amount of a pepper.)


Combine all ingredients really well in a large ramekin. (I used a fork!)

Burger Melt w/Daiya cheddar and Chipotle Island Dressing

Makes two doubles or four singles.

1 package Gardein Ultimate Beefless Burgers

4-8 pieces of bread, I used sprouted grain

Daiya cheddar vegan cheese shreds

above recipe for Chipotle Island Dressing


1. Spray a large skillet with a little olive oil and raise to medium heat. Add burgers to hot skillet and brown on both sides. This takes about 4-5 minutes on each side.

2. Meanwhile, arrange bread slices on plates. Cover all pieces with Daiya cheddar. Toast in toaster oven as desired, and then Broil until cheese is melty. Return to plates.

3. Drizzle cheesy bread with sauce, add burgers, and assemble. Cut diagonally and serve with additional sauce and accoutrement as desired.


Gardein BBQ Wings

Published June 4, 2011 by Vegan Derby Cat Party

I’m not the biggest fan of Gardein’s chick’n products. (Their beefless tips are my fave.) Mostly because they remind me of eating somewhat overcooked chicken. Surprisingly (to me) though, it’s actually a big hit with ex-chicken lovers, or lovers of vegans who are also lovers of chickens. (Note: I stopped eating chicken a full year before going fully vegan, and it’s not something I ever miss. The only exception is Foodswings (nyc – vegan)  southern style bbq drumsticks. Man, those things are good.)

Anyway, back to the BBQ wings! ; ) These were really easy to make and done in a jiff. They tasted awesome, but that’s never a problem. Gardein does a really good job with all their seasonings and sauces. I just wish they’d make the texture on these things a little less dense! I made them in the toaster oven, and ate them straight outta the pan with a fork and knife. I know, I know, but cooking for just me is not all that inspiring. It’s more like, look, I fed myself, done.

Red Curry

Published December 29, 2010 by Vegan Derby Cat Party

I’ve been meaning to write down my red curry recipe for awhile. I’ve always made curry using a combination of two different recipes. One quick and easy, and the other more traditional. Here’s my vegan version using Gardein Chick’ns, but pan fried tofu or chicken flavor seitan would work really well here too. I served it over quinoa because I didn’t want to wait for brown rice to cook, and I added a little bit of canned bean sprouts too.

Red Curry Chick’n

olive oil
1 package of Gardein Chick’n scallopini cutlets
1 bag of frozen vegetables, in this case i used a bell pepper mix
1 13.5 can light coconut milk
1/2 c. chopped onions
1 tbsp. red curry paste
1 tbsp. lime juice
1 tbsp. brown sugar
1/4 tsp. salt
dried basil, optional
chopped dry peanuts, optional


1. Heat olive oil in a large skillet over medium-high heat. Add Gardein and saute for a few minutes on each side, and remove from pan. Cut into strips or bite sized pieces and set aside.

2. If necessary add more olive oil to pan, and saute onions for about 2 minutes. Add frozen vegetables and cook an additional 2 minutes. Add curry paste, coconut milk, lime juice, brown sugar, and salt, and reserved chick’n. Bring to a boil and simmer uncovered for 5 minutes, sauce should thicken. Garnish with a little dried basil or chopped peanuts.

Gardein Beefless Tips

Published October 9, 2010 by Vegan Derby Cat Party

have you tried the Gardein brand Beefless Tips? they’re really yummy, low in fat, and pack a TON of protein into some very easy to make bites. they’re great to throw in the pan with some frozen veggies for a quick stir-fry (below) or cooked up with some onions and peppers and served steak sandwich style.

The above dinner was made with 1 package of gardein beefless tips, browned in a skillet misted with olive oil over medium-hi heat for about 5 minutes. I then added half a package of frozen bell pepper strips and some steak seasoning, and cooked until heated through.  I served it over some leftover quinoa. YUM! super nutritious and quick.

quick chick parm

Published April 13, 2010 by Vegan Derby Cat Party

ok, so let’s be realistic. you don’t feel like slaving away in the kitchen everyday, right? sometimes you need to come up with something quick. double or triple for your needs, this is a single serve…

quick chick parm:

1 gardein chick’n cutlet
1/4 c. canned pizza sauce

3 tbsp. daiya italian blend cheese, or other mozz. sub
1 tsp. nutritional yeast
2 tsp. vegan parm

1. pre-heat broiler. i used the toaster oven.

2. place cutlet[s] covered in pizza sauce in microwave/oven safe dish and microwave 1 minute each side (more if you are increasing amounts). remove dish from microwave.

3. sprinkle nutritional yeast, half vegan parm, italian blend cheese, and other half of vegan parm over top of cutlet. broil uncovered for about 5 minutes, or until cheese is browned.

serve over pasta and sauce or on its own with a steamed veggie and/or salad. enjoy!

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