The Betty Crocker Project : Louisiana Vegan Chicken Skillet Dinner

 I debated if I should post this recipe today because even though this is a very easy and delicious dinner - the photos just didn't really show that. I mean this dinner has it all. There's leafy kale, Vitamin C packed red peppers, cute little back-eyed peas, smokey vegan bacon and big Creole kick. It's great.
It's also one of those almost one pot wonders that Americans have come to know as "skillets."

Back in my wasted youth, my friends and I used to call each other "Home Skillet" when we were feeling what Emerson called "the comradery of peers."

So I guess it makes sense that an easy dinner than requires less clean up would earn this term of endearment. I mean we loved it. During all the soul crushing recording of receipts and organizing papers that was going on around ehre last week -- there was this recipe to look forward to. Not just as a dinner but for lunch the next day as leftovers. Yeah. This dinner is my "Home Skillet."

Come & Get It! Our Top 15 Favorite Vegan Recipes for Picnic & BBQ Season!

Howdy Partner! (Just kidding; I won't write this whole thing cowboy-style.)

Let's get serious here, because we're about to talk about something I take very seriously... POTLUCKS! See, planning a really amazing group dining event combines art with mathematics, originating in imagination but ultimately rooted in procedure*. There are relationships between the invitees and seating to take into account, and let's not forget making sure you have enough silverware and cups and all those basic resources. And of course, there's the menu. We've collected a few of our favorite Summery BBQ, Picnic, and Potluck favorites in time for this long weekend and compiled them here to make your menu planning easier. OK - maybe more than a few.

These vegan recipes are BBQ and Potluck Tested and Approved.

Vegan Double Taco Burgers = A Cure for What Ails You

So last weekend, Dan got sick. I had to miss the prom and stayed home to watch Dr. Who. No, you didn't travel back in time. We're talking NYC's infamous Veggie Prom. I know I could have gone on my own, but it's just a part of our relationship. We treat each other the way we'd want to be treated, and I wouldn't have been thrilled if he had gone off to dance the night away while I was stuck home suffering. So I stayed home and we made Double Taco Burgers.

Now I'm not sure if this a recipe as much as combo trick. A few months ago, I was shopping with my friend Marta, who you might remember her from such adventures as The Danannie Wedding and Vegan Tuna Casserole. We were checking out a new grocery store in Norfolk and found a series of skillet sauces created by Frontera and Top Chef Masters winner Rick Bayless... and heaven to Betsy,* one of them is vegan.

Be sure and read your labels - There are 2 green packets. One is vegan - the other isn't. You can see the ingredients list in this post from The Kitchn.

This sauce even uses agave nectar instead of honey for sweetness. So I got one and tested it out. That night we used it to make some Gardein chicken tacos, but this weekend we took it one step further. During my grocery store scouting, I found these skillet sauces in NYC too, and picked some up for occasions just like this weekend... times when we needed something fast and friendly and absolutely fabulous.

We needed Double Taco Burgers! During a time when nothing seems to be going right Double Taco Burgers are here to make it all seem a little less something. I mean, setting up the cable/internet in a brownstone has turned out to be a challenge designed for the Macgyvers of the world. We had so many cables and cords running through our apartment it looked like Hoth. Then Blogger dies, taking blog posts and comments with it. SIGH. Yeah - we needed some thing to fill our bellies that wasn't going to lead to a lot of dishes and was super quick.

OK - I'm going to say it. I mean I have to right?

Help us Double Taco Burgers. You're our only hope...

The Family Album : Herbivore's Michelle Schwegmann makes 'Eating Taco Salad Like You Give A Damn' cooler than ever... SPOILER : There are Fairies involved.

This is what it is all about. Amen.

Many of you already know Michelle Schwegmann as the poster grrl for The Herbivore Clothing Company but did you know that she's more than just a pretty face? She's a pretty bad ass vegan chef who recently launched one of my favorite blogs Eat Like You Give A Damn, is working on a cookbook, raising an adorable vegan kid, has a sweet dog, runs one of the coolest vegan clothing clothing companies and is a pretty face. Yeah - She's pretty much a super hero - saving animals, making vegans cool not crusty and feeding faces with a single bound! Or maybe a few all combined into a one or something... Michelle Rocks is the point and one of those folks that makes Portland, Oregon the Vegan Utopia we all dreamed of when we were little vegans! We are so excited that she's our Guest Blogger today and to add her to our Shannon Family Album... You folks are going to love this Michelle's take our Taco Salad and not just because of all the pretty pictures.

Without further ado -- Here's Michelle!

"You sweet talker, Betty Crocker!" Remember that jingle?

When I first heard about The Betty Crocker Project, I had that immediate feeling "Why didn't I think of that first!" I was jealous and relieved at the same time. Somebody would do this important work, and it wasn't me -- but dang if it isn't a great idea!

So obviously I jumped at the challenge to do a guest post for the blog. Confession: I was slightly disappointed that we were to do the Taco Salad recipe! It's true, though I did not tell Annie. I thought Taco Salad was too easy! I mean, I wasn't going to have to drive across town to sixteen ethnic markets to find the exact ingredients....I wasn't going to need to make 5 items from scratch before I could even begin the taco salad recipe....but wait... what is that? DEEP FRYING? Now I was scared. Talk about foreign and exotic! I'm in over my head and I am deeply afraid. There is nothing like deep burning hot oil to put the fear into me. I am not a deep-fried vegan - I'm more of a saute or steam vegan. Turns out taco salad was going to be exciting after all. I was going to consume something, fried deeply, that was made in my own home. Pigs flew, I tell you.

I enlisted the help of my doting husband and some other deeply traditional friends on Christmas Eve to complete the mission.

The Betty Crocker Project : Burger & Veggie Packet

Man - I hate this picture but I love this recipe. So simple - like barely any dishes and super good.

Some might think we are drifting away from BBQ season but they forget we are skipping into tailgate party season*. One of the things I love about this recipe is that even if it is too cold to BBQ outside -  you can make this in the oven and have a little tailgate party in your living room.

So don't write this off because the picture was taken at sunset and is all rosy and well - not my best work - because this is a handy little recipe that makes a whole meal for 4 with little clean up required.

The Betty Crocker Project : Bacon Cheeseburger Hash

I recently read an article written by a woman who had been married for five years and worked in the wedding-planning industry. She started with a brief summary of their courtship. Of course, it had the arc of any good love story. There was the lighting bolt "love at first sight", the standard "we broke up once", and the "happy ending" wedding. But that's when she pointed out that, well, obviously that's not the end. She listed off all the things she would never experience again: first kisses, the declaration of romantic interest (that doesn't make it sound very exciting), and all the little humorous anecdotal stuff that comes from getting to know each other. She mourned over the loss of adrenaline rushes and, well, plain-old stupid-ass drama. Can you tell where I'm going here?

(This is where I deleted a whole section about all the first kisses I've been excited about in my past, but now make me shudder... back to our story.)

Last night, I made vegan Bacon Cheeseburger Hash for my husband--and although we had the Hiroshima of epically passionate first kisses, there's another kinda of poetry that comes from our home, and the ongoing love affair that is our life together. One that doesn't make me cry, or stay up till 3 AM watching cartoons and thinking of all the things I did wrong or choices I could have made differently.

Somewhere in this skillet dish that combines two soul mates--bacon cheeseburgers and french fries--I'm finding something pretty special. More special than the "meat cake" Cheeseburger Lasagna, and the mythical Cheeseburger Pie? Hmmmm... hard to say. Everything is special in its own way. I do know that this dish only takes about 20 minutes and makes enough for 2 large portions (or 4 probably-healthier portions). I also know that it was a big hit around the Shannon house last night, and will live on long after The Betty Crocker Project has gone down in history.

The Betty Crocker Project : Caesar Salad Burger

A while back, I kinda freaked out about the vegan version of Betty's Caesar Salad Dressing. I mean, I talked about it for days. When people came over for Passover, I talked their faces off about how much I loved this salad dressing. Seriously - no faces! I publicly broke up with Paul Newman because of this salad dressing. This salad dressing is that good.

So, I was sitting there looking at this package of Match Vegan Ground Burger and my heart began to skipping around my chest. Caesar Salad Burgers? I'm in!

Was it all I dreamed it would be? Yeah - I think it was.

Does this recipe make a lot of food, so much so that Dan and I will eating leftover burgers today? Yes. Yes, we will be eating burgers for the next few days. Not that I'm complaining. I just ran out of quesadillas.

I think this burger could doll up a BBQ and bring something new to the traditional veggie burger. This week, IDA featured a bunch of Meet The Shannons 4th of July BBQ ideas. If you haven't seen it yet, take a minute to read it. I contribute to the newsletter and blog a lot, so be sure and check them out!

OK. Enough chatter. Let's eat!

The Betty Crocker Project : Meat Lover's PIzza

You know, there's really not much more to say than this: I am a Mock Meat Lover. I love it! I love savory vegan foods that are a vehicle for sauces - and I'm a loyal fan to a good sauce. I'm even a bigger fan of not eating animals. Is it weird that this love of vehicles for sauces was one of the first things Dan and I ever bonded over? Back in our "just friends" days, Dan used to cook for me when I came to visit, and we'd tip each other off to good restaurants to check out because we were both traveling campaigners. The pursuit of good vegan food was one of our first shared passions.

We've both been vegan a pretty long time now, and can remember when mock meat was a pasty, bland nightmare. I know a lot of vegans still hate mock meats today, just because the first generation back in the day was just so very, very bad. Seriously, I just got a shiver up my spine thinking about it.

The thing is, those days are gone. Technology has come so far, and today there's no excuse to eat animals with such a variety of delicious vegan products and substitutes available (even if only by mail order in some places). Mock meat is the definition of amazing now! If you were one of those folks who never thought you'd learn to love again after your favorite mock meat started using egg whites, or were burned by one of the mock meat dinosaurs, please give these new products a try! You can live a cruelty free life and still enjoy things like a vegan meat lovers pizza.

So please, make this for your friends, and challenge that myth that anybody has to suffer for a second for good food.

The Betty Crocker Project : Patty Melt & Cajun Potatoes

So awhile ago I was watching Sex in the City and there was this itty bit of astuteness in an observation made by Sarah Jessica Parker's character that randomly pops in my head once in awhile like a little good faerie. (What? I'm a girl?!* Sometimes I like to watch stuff that has jokes from a generic ladies' point of view and don't discuss Jedi Politics. It was also always on at like 2 am and I used to have the worst insomnia.) In some episode that I don't remember - she says something like : She had come to terms with her looks and had decided to not just accept her body and face but enjoy them and treat them right. Anyone who didn't appreciate her unique beauty just didn't get it.

It seems trite, simple, obvious really, like the kind of canned wisdom a good mom tells her little girl and is instantly ignored, but it hovers still whenever like a wedding photographer looks at me funny because I'm going to wear my glasses and not cover up my tattoos or my Geek Chicness is not as obvious as my social awkwardness. I think : They don't get it. I rock. 

When I was taking pictures last night of this not so photogenic vegan patty melt, my heart kinda hurt for the little thing. I kept thinking about how this sandwich may not have all the snazzy colors of a good old school salad but it has a good personality and that's what counts!

The Betty Crocker Project : Taco Salad

 

 I had planned on writing this whole thing about how there are a lot of Americans who don't eat good Mexican food. . . citing examples like the caulking guns they use at Taco Bell to serve their bean and guacamole pastes, their strange octagon shaped taco sandwiches and of course the role they play in the evil axis that is Yum! brands. 

But to be honest - Taco Salad isn't really Mexican food. It is more Mexican inspired but that's not to say this isn't one of the best recipes in this project thus far. Betty is so my Yoda. 

But enough lallygagging. . . there are quite a few steps so let's get going.

The Betty Crocker Project : Mexi Shells

Easter was very inconvenient this year.

We had big plans for organic Cuban beans and whole wheat shells from Trader Joe's and Daiya soy cheese . . . but apparently corporate America is not as heartless as one would think and store after store was closed. Tapping into an another aspect of American spirit  - we made it through or as our our good friend The Rev would say we "Git 'er Done". . . I might be using that term incorrectly. We're Northerners. 

We made more than a few tweaks and substitutions to Betty's Mexi Shell Recipe. There was a general pleasant blandness to her recipe that I could see being beneficial in a big family setting. Where everyone can add their own salt, pepper and Tabasco to taste. But there are only 2 of us and I can't really handle bland. I just feel like it is unfinished or lazy or something. Our food has wine, liquid smoke, soy sauce . . . when our food hits the table - it is just right. . . for us. So having said that - you'll notice a lot of "tweaks" to this recipe and also a glimpse to how we roll over here. 

• 1 Package Jumbo Pasta Shells ( uncooked )
• 2 8oz Cans of Organic Tomatoes ( Mexican Flavor )
• 2 8oz Cans of Organic Tomato Sauce
• 1 Tablespoon Whole Wheat Flour
• 1 Tablespoon Nutritional Yeast
• 1 Teaspoon Chili Powder ( we used a Chipotle version ) 
• 4 Dashes of Texas Pete Hot Sauce
• 1/2 Teaspoon Onion Powder
• 2 Teaspoon Ground Cumin 
• 1 Package Gimme Lean - Beef
• 1/2 1 Large Red Onion ( diced )
• 1 Teaspoon Ground Cumin
  1/2 Cup Fresh Cilantro
• 1 Can Chopped Green Chilies
• 1 Can Organic Black Beans ( drained )
• 1 Tablespoon of Braggs
• 1 Cup Shredded Follow Your Heart Soy Cheese - Mozzarella
• 1/2 Cup Nutritional Yeast
• Olive Oil for cooking

Preheat oven to 350. 

Cook Pasta Shells - using instructions on Box. 

In a bowl, mix Tomatoes, Sauce, Flour, Nutritional Yeast, Chili Powder, Onion Powder, Texas Pete and 2 teaspoons of Cumin. Set aside. 

Unwrap Gimme Lean and roll into balls that would fit into the shells. In a cast iron skillet on medium heat, heat oil and cook the Gimme Lean and Onions till they start to brown. Then add the can of Black Beans, Braggs and Green Chilies. Continue to cook till the onion have carmelized and the Gimme Lean is completely cooked. 

In an ungreased 13x9 inch glass baking dish, spread one cup of the Tomato Sauce mix. Fill each shell with the Gimme Lean & Beans mix and place in the dish with the filled side up. With a ladle pour about half the remaining Tomato sauce mix over the shells. Sprinkle with Nutritional Yeast and Follow Your Heart Cheese and bake uncovered for 30-45 minutes - till cheese gets to the level of melting you like.