Justin and I moved to Florida a few months back and it’s been hectic but wonderful. I’ve still been cooking plenty of tasty vegan dishes, just haven’t shared the recipes lately. Inside is a little album of what I’ve been up to in the kitchen, hopefully I can get caught up soon and share a few recipes.
I decided to recreate one of my old favorites in a simple way. The only thing you change is the chicken ingredient, the rest is the same. So quick, so convenient, so healthy and so good. You can enjoy it in a pita half, traditionally with sliced bread, or with a side of crackers. Also, if tempeh is a ‘no go’ for you, you can easily use chickpeas instead with the same satisfying result.
I made this on a whim, for a fresh dinner last week. I fell in love and ate the same thing the next day for lunch. Give it a try and add things that you love, there is a ton of room to play with this recipe.
Today is the day that I go through the refrigerator and see what I can come up with before anything spoils. I make meal plans every week and sometimes I end up not using all of the ingredients when it comes down to it, and sometimes these can add up to the tastiest meals of the week. I made one today that was so satisfying I wanted to share the wealth. I know salads are expected from a vegan kitchen, but I believe this one is a star.