(with optional egg or tomato)
Makes two servings
2 cups of your choice of greens
1 cup of your choice of chopped veggies
1 serving of Gardein Chick’n Strips
3 teaspoons of extra virgin olive oil
2 teaspoons of parsley flakes
2 teaspoons of dried basil flakes
1 teaspoon of garlic salt
1 teaspoon of ground black pepper
¼ cup of olive oil vinaigrette (or your choice of vegan dressing)
Garlic Toast (with optional egg or fresh tomato)
6 inches of French baguette
3 teaspoons of extra virgin olive oil
2 teaspoons of parsley flakes
2 teaspoons of dried basil flakes
1 teaspoon of garlic salt
1 teaspoon of ground black pepper
Boiled egg or ½ cup of freshly diced tomato
Directions
Boil an egg if you are going to use a boil egg for your Garlic Toast.
While preheating your oven to 250 degrees Fahrenheit, lightly coat your serving of Gardein Chick’n Strips with extra virgin olive oil in a small baking pan letting the oil drip under the strips so that they don’t stick during the baking process. Season the strips with parsley flakes, dried basil flakes, garlic salt and ground black pepper. Set to the side.
Cut your 6 inches of French baguette into one inch pieces. Drizzle the olive oil and season the bread with the parsley flakes, dried basil flakes, garlic salt and ground black pepper on both sides of the pieces and sit them on a small baking pan.
Put both the pan of Gardein strips and bread in the oven and set the timer for 10 to 15 minutes. While waiting for the other items to bake and your egg to boil, gather your choice of greens and veggies in a medium bowl.
Top your salad with the Gardein strips and your garlic toast with a sliced boiled egg or chopped tomato for a bruschetta. Toss the salad, add the olive oil vinaigrette (or your choice of vegan dressing) and pair the meal with your choice of wine for a vegan Italian dinner.
For more meal ideas check out my book, “The Beginners Guide to Becoming a Vegetarian,” on Amazon.
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