Gardein | Sunshine and Slaughter

By the time I thought about dinner this evening it was 8 pm. I’d been so busy enjoying the rare Seattle Sun, walking my dog, and hanging out with hubby, that time just got away from me.

I whipped up a couple of bowls of quinoa from a package that included spices. The box recommended letting the quinoa sit covered after it was done absorbing the water I’d boiled it in. Before I set it aside, I chopped up a bunch of cherry tomatoes and added them (and a dollop of olive tapenade) to the pot.

As the quinoa mix was sitting aside, I fried up a few “beefless tips” by Gardein and threw them in the mix. The result was a tasty, easy dinner that was filling, satisfying, and nutritious.

Hubby (a not-yet-vegan) wanted to see Forks Over Knives so we sat down with our plant-based meal and watched the documentary. It was even better than I’d remembered. If you haven’t seen it, I highly recommend it.

I’m a bit of a rogue in the kitchen. Here’s another recipe-less meal I recently made: Roasted veggies and chipotle-lime “chicken” strips by Gardein.

First I diced potatoes, a rainbow assortment of carrots, cauliflower, and broccoli. I tossed them into a glass dish with garlic and a bit of soy sauce for flavor and baked it until done. It took about 40 minutes to cook the veggies. The Gardein instructions called for a 10-minute bake so I added them to the oven (on their own rack) 3/4 of the way through.