Spicy vegan "chicken" sandwich

When I was still eating some meat and some fast food, I have to confess I was addicted to Wendy's Spicy Chicken Fillet. It's still hard to resist, but having this sandwich in my lunchtime lineup helps.  Here's how to make an easy and delicious vegan "fried" chicken sandwich using Gardein Chipotle Lime Crispy Fingers that's satisfying and nutritious. I do it all the time, even when I'm in a hurry, which I guess is all the time.

Spicy vegan "chicken" fillet sandwich


2 pieces Gardein Chipotle Lime Crispy Fingers
1/2 cup fresh watercress or arugula
1 Oroweat Double Fiber English Muffin
1 tablespoon eggless light canola mayonnaise 
1 healthy squirt of sriracha sauce
Several slices of persian cucumber sliced thin on the diagonal
2 slices of tomato and two slices of avocado

Prepare the chicken fingers as per the instructions, or do it my way by microwaving it 45 seconds, then pan frying in hot lightly sprayed pan until crisp on both sides. Toast the english muffin. Assemble all the ingredients, laying the two "chicken" fingers side by side on the muffin & mixing the sriracha into the mayo with a knife as you spread it. Simple. The hardest part is grabbing all the ingredients out of the fridge. Enjoy.

Bombay Taco

I bought a box of Patel's Curried Lentils at the grocery store the other day. You know, one of those indian meals in the foil bag. When I opened it for lunch I wondered what to serve it on, and remembered I had some tortillas in the fridge. So I warmed the tortillas on the gas burner and spread the curry on them, piled some romaine on top and wrapped it up. It was so delicious I ate three in rapid succession. Today I took it to the next level, and roasted some cauliflower, added red cabbage, sliced persian cucumber, tomato, & cilantro. Even better!

Bombay taco: lentil curry with roasted cauliflower

Quick asparagus & potato stir-fry

I make this Asparagus, shiitake, potato, green been, onion stir fry w/ Gardein beef- less tips quite a bit. It's really easy. In fact, I use Trader Joe's Country Potatoes with Hericots Verts & Wild Mushrooms from the freezer section. I always add salt, pepper and red pepper flakes to a little olive oil, then add a handful of onion to begin. Next I add the other ingredients (steaming the asparagus first) and stir-fry.  I love to keep the heat a little on the high side to get a little char on everything.