Disco Chik’n Salad

Like my sainted grandmother, I tend to not jot down directions or amounts for my recipes. A couple of days ago, I whipped up a quickie dinner that was easy and yummy . For now I’ll call it Disco Chik’n Salad. Why? I don’t know.

Since we’re now committed vegetarians, experimenting with various meat substitutes has become fun. Below is an easy recipe for a light summer dinner that I hope you will enjoy.

4 plain chik’n breats (we prefer Quorn’s Naked Chik’n)
1 cup of plain soy milk
2 cups of panko bread crumbs
¼ cup of grated cheese (Pecorino works nicely)
Teaspoon of freshly ground black pepper

Preheat the oven to 400 degrees. Mix the panko bread crumbs, grated cheese and fresh ground pepper into a shallow bowl. Take the (unfrozen) chik’n breasts and dip them into the soy milk. Roll each breast into the panko and press firmly so the crumbs adhere. Place the breasts on a baking sheet and cook for 20 minutes on each side. When the breasts are done chop them into even pieces and place over 4 cups of chopped romaine lettuce. Drizzle on dressing and add a dash of grated cheese and freshly ground black pepper.

Add and stir:
¼ cup of balsamic vinegar
½ cup extra virgin olive oil
Tablespoon of pecorino Romano grated cheese
Tablespoon of Dijon mustard

Use immediately.

Zucchini Day with The Macaroon & Artichoke

Today is Zucchini Day! Why? Because we needed to cook some before they went bad. I had actually bought 4 of them last week. I didn’t remember that until I bought more yesterday at Whole Foods. So, this morning, I made a loaf of zucchini bread and a simple pasta dish with heirloom tomatoes.

For the zucchini bread, I was going to make a vegan loaf, using a recipe I found online. Sadly for me, the applesauce I thought we had was consumed by the Artichoke! Thanks to quick thinking, I replaced the applesauce with 1 cup of vanilla yogurt, and cut the vanilla extract to 1 teaspoon. It came out very well, but the baking soda gave off a slightly strong smell. I would cut the baking soda back to 1 teaspoon. Other than that, it tastes really good with a little bit of Earth Balance margarine.

For the pasta dish, it was something I whipped up using heirloom tomatoes, white wine and Parmesan cheese. I never had an heirloom tomato before today. I’m sad that I missed out for so long. They have a great flavor, especially with the zucchini! YUM!

Here are the recipes:

Zucchini Bread
Source: VegWeb.com


  • 2 cups grated zucchini
  • Ener-G Egg Replacer equivalent of 3 eggs
  • 3/4 cup applesauce
  • 1 cup Sucanat (or refined sugar)
  • 2 teaspoons pure vanilla extract
  • 3 cups unbleached all purpose flour
  • 1 tablespoon baking soda
  • 1 tablespoon cinnamon
  • 2 teaspoons nutmeg
  • 1 teaspoon baking powder

Preheat oven to 350. Stir first five ingredients together. Add dry ingredients and stir well. Pour batter into 8 1/2 by 4 1/2 nonstick baking pan. Bake for 50-60 minutes.

Pasta with Heirloom Tomatoes & Zucchini
Source: The Macaroon & Artichoke’s Kitchen


  • 1/2 lb cooked pasta (I used spaghetti, but this would work great with fusili, penne or linguine)
  • Olive oil
  • 1 clove of garlic
  • 10 to 15 pearl onions or 1 medium onion, chopped
  • 2 zucchini, halved lengthwise and sliced
  • 2 medium heirloom tomatoes, chopped
  • 1/4 c. white wine
  • Sea salt and black pepper to taste
  • 1/4 c. Parmesan cheese, plus more for topping


  1. Heat olive oil in a large sauce pan. Then, add garlic until it begins to brown slightly. Add in the onions, and sautee until they start to become translucent
  2. Add in the tomatoes and zucchini and cook for about 5 minutes before adding the white wine, sea salt and pepper
  3. Simmer on low heat for about 10 minutes or until the half of the wine has burned off.
  4. Add pasta and cheese to sauce pan. Toss all of the ingredients together.
  5. Sprinkle a little bit of Parmesan cheese atop each serving (optional).

My First Vegan Cookies!

All right, boys and girls, herbivores and carnivores! May I introduce you to the Post Punk Kitchen, a great vegan website and resource! Here, you’ll find a lot of fabulous recipes, including one for these amazing Chewy Chocolate Chocolate Chip Cookies.
It was my first time making vegan cookies and definitely not my last. The ingredients were easy to find. The recipe was simple and quick. The end result was one of the best cookies I’ve ever had (NO JOKE!). They were so good that my mom (forever a meat eater) couldn’t tell they were vegan.

Chewy Chocolate Chocolate Chip Cookies
Source: The Post Punk Kitchen

  • 3/4 cup canola oil
  • 2 cups sugar
  • 2 teaspoons vanilla
  • 1 tablespoon + 1 teaspoon whole flax seeds
  • 1/2 cup soymilk
  • 2 cups all purpose flour
  • 3/4 cup dutch processed cocoa powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup chocolate chips
  1. Preheat oven to 350 F.
  2. Grind the flax seeds on high in a blender until they become a powder. Add soymilk and blend for another 30 seconds or so. Set aside.
  3. In a large bowl sift together flour, cocoa, baking soda and salt.
  4. In a seperate large bowl cream together oil and sugar. Add the flax seed/soy milk mixture and mix well. Add the vanilla.
  5. Fold in the dry ingredients in batches. When it starts to get too stiff to mix with a spatula, use your hands until a nice stiff dough forms. Add the chocolate chips and mix with your hands again.
  6. Roll dough into 1 inch balls and flatten into a disc that’s about 1 1/2 inches in diameter. Place on an ungreased cookie sheet about an inch apart.
  7. Bake for 10 minutes. Remove from oven and let cool for about 5 minutes, then set them on a wire rack to cool completely.
For chocolate chocolate chip cherry cookies, replace 1 teaspoon of the vanilla with almond extract, and replace 1/2 the chocolate chips with dried cherries.

For chocolate nut cookies, replace 1 teaspoon of the vanilla with a nut extract (almond, walnut, what have you) and replace the chocolate chips with 1 1/2 cups chopped nuts (hazelnuts, almonds or walnuts all are good).

Corn Fritters with a Twist

So goooooooooooood!

Carlo LOVES corn! If he could eat corn at every meal, everyday, he would. So while embarking on my seitan challenge, I decided I was make corn fritters for the first time. I found an easy recipe at AllRecipes.com, which I modified to make it veggie-friendly.

To view the recipe, please click here.

Here are the changes I made to it:
1. 2 packets of Stevia in place of the sugar
2. I omitted the egg and used Ener-G Egg Replacement Powder
(1-1/2 tsp of powder + 2 tbsp of warm water = 1 egg)
3. 1/2 c. of soy milk instead of cow’s milk
4. 1 tbsp. of Earth Balance margarine instead of the shortening
5. 3/4 of a 1lb bag of Trader Joe’s Roasted Corn, thawed instead of the canned corn

The end result was so good! Honestly, they tasted as if I never modified the recipe. Carlo dug them so much, especially with ranch dressing. So it looks like we have a new staple recipe to add to the box!