2 tbsp vegan butter (I used Earth Balance)
3 cloves garlic, minced
Handful of spinach (I filled the frying pan half full to allow room for stirring)
Heat butter over medium heat in a frying pan. When half of butter is melted, add garlic, simmer for a few seconds, reduce heat to low, and add spinach. Increase to medium high heat and stir spinach until wilted. Remove from heat and serve.
Ingredients from Target:
1 tbsp canola oil
1 package Gardein chick'n strips (I used teriyaki strips and omitted the sauce)
Garlic powder or Granuated Garlic to taste
1 package Mission organic tortillas
1 package Archer Farms Guacamole and Salsa
Heat canola oil in a frying pan. Add strips, cook until softened, and season with garlic powder. Set aside. Heat tortillas in frying pan. Removed from heat, spread a tablespoon of guacamole and salsa, 2-3 strips, and top with more guacamole and salsa. Fold sides and roll to make a burrito. Makes 6 mini burritos.
1/2 cup rolled oats (I used Bob's Red Mill)
1 cup water
2 heaping teaspoons brown sugar
1 teaspoon molasses
3 dashes cinnamon
2 dashes ginger
1 dash cloves
chopped pecans for topping if desired
Cook rolled oats according to package directions, (I microwaved oats and water for 90 seconds).
Top with brown sugar and spices. Stir in molasses and top with chopped pecans if desired.
1 package udon noodles ($4.49)
1 package Birdseye steam in bag broccoli ($1.99)
3 tbsp canola oil
1 small onion ($0.75)
1 carrot ($0.15)
1 package Gardein teriyaki chick'n ($5.39)
garlic salt to taste
pepper to taste
Bring a pot of water to a boil. Add udon noodles and cook according to package directions. Drain and set aside.
While udon is cooking steam broccoli according to package directions.
Place package of teriyaki sauce in a cup to hot water to thaw and set aside.
Peel onion and carrot. Dice onion and cut carrots into matchsticks.
Heat oil in a frying pan over medium high heat. Cook chick'n according to package directions. Stir in onion and carrot. Cook until onion is transluscent. Mix in broccoli until leftover water from steaming evaporates. Mix in noodles and stir until incorporated. Stir in teriyaki sauce and season with salt and pepper to taste.
