Gardein Chick’n Scallopini Over Garlic Vegan Pasta

August 7, 2010 by Keri

Happy Saturday!  Today’s eats have been entirely leftovers and fresh fruits and veggies straight out of the fridge.  Frozen leftover black bean burgers from Veganomicon were a lifesaver when I walked in from the grocery store only to drop my bags and hear, “What’s for dinner? It’s time to eat.”  “Oh, great, I have no idea.”  So I thawed those fabulous black bean burgers and cut them into pieces, sautéed half a leftover onion, cut up a tomato, and threw it all into whole wheat tortillas with a little ketchup and mustard for burger wraps.  Served up with a side of vegan baked beans, it was pretty darn good for a “must feed family now” meal!

The real star of the weekend (so far), was last night’s dinner.  I once again used Gardein’s package serving suggestion for capers and a red wine reduction, this time serving it over garlic vegan pasta.  It was actually very quick to make, but so tasty that by the time I took photos the dish had been scraped clean.  My little man had thirds! That’s never happened before.  Luckily, I had my picture plate to eat or I’d never have known how great it was for myself.

Vegan Pasta Recipes

First, I boiled water and got my veggie wagon wheels going.  I know, what a sophisticated pasta I chose, right?  But I love the colors and how easy they are for the little man to get on his little fork. I heated just under 1/4 cup of olive oil in a deep skillet, lightly floured my Gardein Chick’n Scallopinis, and sautéed until browned.  I then removed the chick’n from the skillet, added about 1/2 cup sherry and 2 tablespoons capers and simmered until the liquid was reduced by half.  I tossed the cooked pasta in a couple teaspoons olive oil combined with 5-6 cloves minced garlic and topped the plated pasta with a scallopini drizzled in the red wine reduction and capers.

Vegan Pasta Recipes

I hope you’re having a great weekend! It’s been beautiful here, prompting me to run around in the sun like a 9-year-old tasting summer freedom, and resulting in a little monkey bars injury.  Oops!  I’ll leave you with a photo I snapped of this beautiful butterfly-guy hanging out by our front step yesterday evening.

What’s the best thing you’ve eaten this weekend?  Do you do a lot of time-consuming cooking in the summer or just keep it light?

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I Eat Trees is a blog featuring my adventures in all things vegan. My favorite recipes, snack food finds, and restaurant trials are all on the menu so enjoy!


  1. Jess - The Domestic Vegan says:

    OMG! That looks completely amazing!!! I love those scallopinis.

    I haven’t done too much delicious eating this weekend… It is grossly hot & humid here lately, almost too hot to eat! Ooh! I did indulge in some delicious homemade peanut butter (coconut milk) ice cream. 🙂

    • Keri says:

      Thank you! They’re great for all sorts of things, aren’t they?! 🙂 Yum- Peanut butter ice cream sounds awesome!

  2. Kiersten says:

    I’ve been doing a lot more time-consuming cooking this summer. It usually works out that way though. I have way more time to spend in the kitchen when school is not in session.