Tarragon-Lemon Fillets

I had another box of the eco-vegan fish fillets in the freezer, the kind that I beer-battered last time & I thought it was too sweet. So this time I prepared them with earth balance, lemon juice, pepper, and tarragon from my herb garden, garnishing with more fresh tarragon.

Sesame Chick'n

I keep trying to find the perfect replacement for the old sesame chicken from Chinese buffets, but coming up short. In short, coming up with long, long lists of ingredients. But I accidentally discovered that it takes just a few ingredients to easily mimic the flavor. Sugar, rice vinegar, rice wine, paprika, and sesame oil  & seeds with gardein are the key to an easy sesame chicken. It's not quite the super-good deep-fried version, but it's healthier and quicker, and doesn't have all that artificial coloring! It's good with veggie lomein stir--fry.

Stuffed Manicotti Shells

The toughest part of this dish is just the patience to make it...being careful with the noodles, waiting for the homemade marinara to develop, and filling the shells before baking! This tofu ricotta filling with a dash of lemon and basil, paired with the mozzarella-style daiya as topping, could even fool a hard-core dairy lover.

Philly Cheeze

I used Not beef broth as the au jus over plain flavored seitan I had ordered online, added grilled peppers and onions with mozzarella-style & pepperjack Daiya over a vegan hoagie!