Quite a while back, I mentioned a couple of different products I'd tried from Gardein and thought, for the most part, they were just sort of OK for the price. I think they have redeemed themselves to me.
A couple of months ago, Jim & I stopped into a grocery store and they were having an in-store demo featuring Gardein. First off, let me say that I was happy to see vegetarian food being showcased (and I do believe all of the products in this line are vegan), secondly, it was obviously a hit because almost all of the packages were gone! Thankfully, I was still able to snag one. The flavour being offered was the Chick'n Breasts in a Herb Dijon Marinade. YUMMY!
I made them for a quick, easy dinner a couple of nights later. It's one of those deals that comes in a plastic package - just poke and zap.
We had these with baked potatoes and brussels sprouts & carrots with almonds & chives.
I found this recipe on the internet years ago. I don't remember where so I can't give credit, but I will post it below. These were fairly easy to make and were quite tasty. (and pretty).
I lovelovelove potatoes! Especially baked with a nice crisp skin, lots of margarine salt & pepper and topped with chives.
Since the dijon chick'n was so delicious, I'll be more inclined to try some of the other flavours. I see Tuscan Tomato in my near future.
Another product tried last week was a new ice cream flavour from President's Choice. This is not a vegan product, but for readers who use dairy products and like maple, meet the best maple ice cream you will ever have.
Canadian Maple ice cream! It's got maple ripple throughout and little chunks of maple sugar mixed in. Holy! Delicious! Jim wanted nothing to do with this because he doesn't like maple. Whatwhat?? He's nuts.
If you're in Canada, like maple & indulge in dairy, I highly recommend this new flavour. This would excellent in a waffle cone.
BRUSSELS SPROUTS & CARROTS WITH ALMONDS & CHIVES
16 ounces brussels sprouts, outer leaves removed
1/2 pound carrots, peeled
6 tbsp. margarine
1 tbsp. light brown sugar
1 tbsp. fresh lemon juice
salt & pepper to taste
1/2 cup chopped fresh chives
1/2 cup toasted slivered almonds
Bring a large pot of water to a boil. Cook sprouts in the boiling water for 10 minutes. Meanwhile, slice the carrots 1/8-inch thick. Add carrots to sprouts and cook for another 4 minutes. Drain.
In a large skillet, heat margarine with brown sugar and lemon juice. Add sprouts and carrots and cook, stirring, about 5 minutes or until vegetables are glazed. Taste for salt & pepper and toss with chives and almonds.