Tuesday, July 23, 2013

Splurging on Gardein

Once in a while you just have to reach in the freezer and make something easy. Especially, when it is almost 90 degrees in the house (100+year old house and no central air and some rooms without grounded electrical outlets so we can't even use window units) and humidity is through the roof. That is where Gardein comes in.
Gardein Marinara Crispy Chick'n Filet over whole wheat fettuccine. Simple, quick and everyone liked it. I prefer my homemade marinara sauce though. The kids are kind of anti pasta lately (unless it is rice pasta for pad thai) so I have to do something to jazz it up.
Gardein BBQ Riblets on a whole wheat bun with whole wheat gobetti pasta and cheeze with broccoli and carrots.


Anonymous said...

What kind of cheeze did you use? How is it in comparison to dairy cheese?

VeganLinda said...

This was a homemade cheeze sauce. There are millions of recipes out there, but I often throw one together. It is NOTHING like dairy cheese. :-) Seriously, it is its own thing. My family likes nutritional yeast based sauces, but if that isn't your thing, there are lots of sauces that are more nut based or have loaded of veggies. The key to loving veganism, from a food perspective, is finding your own go-to sauces. We have three standard sauces we would throw on anything. One is tahini based, one is nut butter based, and one is nutritional yeast based. I haven't had dairy cheese in decades so I don't really remember what it tastes like, but I think Daiya (packaged vegan cheese) comes the closest.