BBQ Black Beans with Chick'n Over Rice (Meatless Mondays Week 17)

April 26, 2015 Martha Theus

BBQ Black Beans with Chick'n Over Rice is a hearty dish that is easy to prepare and makes a great "centerpiece" for your vegan dinner. Great use of leftover BBQ sauce also!

Fried Chick'n (Meatless Mondays Week 13)

March 29, 2015 Martha Theus

You know there had to be a vegan version of Fried Chick’n, right? That was very high on my conversion list! Try dipping in BBQ or Hot Sauce also or make a sandwich or wrap out of them! These stay moist and delicious for days.

Spaghetti with Meatless Balls | Meatless Monday Week 47

March 15, 2015 Martha Theus

This vegan version of Spaghetti with Meatless Balls will fool even your most carniverous friends!

Mapo Tofu with Broccoli

February 2, 2015 Martha Theus

This Mapo Tofu is our take on a traditional Chinese favorite and an excellent way to spice up that leftover tofu.

BBQ Seitan (Meatless Mondays Week 2)

January 12, 2015 Martha Theus

BBQ Seitan is so versatile, the possibilities are endless! You can put it on a sandwich or just have it as a side dish with brown rice or topped on a salad.

Chopped Antipasto Salad (Meatless Mondays Week 52)

December 29, 2014 Martha Theus

End the current year and start the new one on a lighter note with this simple, fresh Chopped Antipasto Salad. Great way to incorporate more raw foods into your diet!

Preparation Time: 15 minutes
Cooking Time: None!
Yield: 4 - 6 servings

INGREDIENTS

1 head iceberg lettuce
½ red onion
2 cups mushrooms
5 small tomatoes
1 cup marinated artichoke hearts
1 cups pitted kalamata olives
10 oz. veggie salami, diced (we recommend Yves®)
1 package (7 oz.) Daiya Jack Style Wedge "Cheese", diced
1 avocado (optional)

DIRECTIONS

Wash and finely all vegetables. Dice the salami, Daiya, and avocado. Toss in a large bowl and serve with the salad dressing of your choice.