Vegan BBQ-style

Posted on September 13, 2013 by CHIORGANICGIRLS

While we were preparing for Kate’s engagement party, we whipped up something new that surprisingly satisfied both veg and meat eaters alike: Seitan BBQ sliders with cabbage and kale slaw on honey oat rolls.

Here’s the low down below.

Cabbage Kale Slaw

1/2 red cabbage
1/2 bunch of kale
2 braeburn apples
Salt and pepper to taste
1/2 red onion
1/2 cup sunflower seeds
1/2 cup olive oil and apple cider vinegar
Honey or agave syrup to taste

Meatless BBQ Slider

2 packs of Upton’s Naturals Italian seitan
1/2 white onion
BBQ sauce
Mariano’s Honey Oat rolls (or any gourmet buns)

Sauteed seitan and onion until onion is translucent. Add bottle of your favorite BBQ sauce (we chose Sweet Baby Ray’s, a Chi town gem) and stir until hot.

Put on favorite gourmet bun and slap the slaw and add bun on top.

Congrats on your engagement, Kate! Always Love You! From your bestie and future sister-in-law, Mon! ❤

One Salad to Rule them All (AKA Fiesta Quinoa)

Posted on September 3, 2013 by CHIORGANICGIRLS

Did we ever admit sometimes we are terribly lazy? When it came time to prepare for the opening credits of our “Lord of the Rings” Ravinia park movie picnic, Kat, predictably, was poking about. With a nudge and some coaxing, she whipped up the easy peasy quinoa even Gollum would approve of…

Fiesta Quinoa

Ingredients

2-3 cups Quinoa
Vegetarian broth
1 can of black beans
1 can of corn
1 cup of fire roasted salsa
3/4 cup red bell peppers
Scallions (green onions), chopped
Cilantro, chopped
1 tbsp, chopped jalapeno
1 tbsp, chopped garlic
1/2 tsp grounded cumin
1/2 tsp salt
Black pepper, to taste
2 tbsp olive oil
Lime

Instructions

Cook quinoa in vegetarian broth as per instruction on quinoa package. Rinse and drain black beans and corn and mix together with quinoa and bell peppers. Add the mixture of fire roasted salsa, chopped scallions, cilantro and jalapeño pepper with cumin, salt, black pepper, olive oil and lime juice.

Modified recipe from savvyvegetarian.

Mmmm our precioussss quinoa was a success. We are sure it will make a return for the Return of the King movie next summer at Ravinia. Maybe you will brave the fires of Mordor and join us next time. Enjoy!

Zucchini Picnic Nachos

Posted on August 27, 2013 by CHIORGANICGIRLS

After the opening credits, the scene begins with the Chi Organic Girls running around trying to figure out what to bring to the outdoor movie in the park. A cartoon light bulb pops over Mon’s head. “I have 20 Godzilla sized Zucchinis from my garden. What to make?”

Grilled Zucchini Nachos

modified from here.

1 medium zucchini or 2 small zucchini sliced about 1/4 inch thick rounds
Olive oil
pinch of Black pepper and salt
2 plum tomatoes, chopped
3/4 can of black beans, rinsed and drain
1 large avocado, chopped
1/2 medium red onion, chopped
1 green onion, chopped
handful cilantro, chopped
Garlic, sea salt, black pepper
Tajin spice (Mexican spice found at any Mexican grocery store)
1/2 fresh lime
shredded sharp cheddar, optional garnish

Slice zucchini into a bowl. Add olive oil to coat the zucchini and sprinkle salt and black pepper. Arrange zucchini on a grill pan over medium heat. Grill until zucchini is tender as seen in picture.

Remove zucchini from grill and place two layers on a platter or flat container to take for a picnic. Top with black beans, tomatoes, red onions, avocado, green onion, cilantro, sprinkle garlic, sea salt, black pepper and squeeze fresh lime juice. Recipe will feed about 6 people.