5-minute Sticky, Spicy, Korean BBQ Chicken with Sesame Hibachi Noodles (Vegan)

All Photos © Christine Elise McCarthy 2015

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Holy fucking shit!  This 5-minute Sticky, Spicy, Korean BBQ Chicken is AWESOME!  Honestly, the sauce on them takes 5 minutes & will blow your socks off!  The noodles are more delicate in flavor & accompany the chicken well – and will take as long to cook as the package directs but this whole thing can be don in under 20 minutes.  These noodles are probably more authentically prepared with soba noodles but I just used this spaghetti here.

I used the best faux chicken on the market – Beyond Meat.  Click that link to find a store locator & maybe grab a coupon!  I used vegan butter & I am pretty sure that vegetarian hoisin in vegan (I am not yet 100% vegan).  If you fear it is not – substitute with a vegan teriyaki sauce.

***NOTES – I used gochujang – a Korean spicy paste.  I see it at my local grocery store in the Asian section but you might have to go to a Korean market or buy it online.  It is like a thick & spicy ketchup.  One suggestion to substitute it is:

“Per tablespoon – Make a paste of 1 tablespoon red chilli pepper flakes moistened with soy sauce and add a little sugar. This will not replicate the complexity but a similar flavor profile.

HERE is another option to substitute using sambal oelek.

Sesame Hibachi Noodles

Serves 4 (cut this recipe in half to match the chicken quantity – or just treat yourself to leftover yummy noodles)

INGREDIENTS

1 lb noodles (your choice of spaghetti or soba or linguine etc) – cooked & drained

2 TBS vegan butter

2 TBS brown sugar

2 garlic cloves – minced

4 TBS low sodium soy sauce (or tamari)

1 TBS hoisin sauce (or teriyaki sauce)

1 tsp to 2 TBS crushed red pepper (I like shit hot – you might not – so adjust to suite your taste)

1 TBS sesame oil

Sesame seeds

DIRECTIONS

Cook the noodles.

Meanwhile – heat the butter in a saute pan.  Add the garlic for one minute & then add sugar, hoisin (or teriyaki) and the crushed red pepper.  Bring to a boil & let it thicken a bit.  Add the sesame oil & then immediately toss with the drained, warm noodles

Sprinkle with sesame seeds & maybe extra crushed red pepper.

5-minute Sticky, Spicy, Korean BBQ Chicken

Serves 2 (double this recipe to match the noodle quantity)

INGREDIENTS

9 oz vegan Beyond chicken – cubed

3 TBS agave nectar (or honey – if you are not vegan)

2 garlic cloves – minced

1 tsp to 2 TBS crushed red pepper (Again – I like shit hot – you might not – so adjust to suite your taste)

1 TBS gochujang (see notes above)

1 TBS low sodium soy sauce (or tamari)

Juice of 1/2 lime

2 tsp sesame oil

Scallions – sliced – as garnish

DIRECTIONS

Thaw & cube the chicken.

Put the rest of the ingredients (not the chicken) into a sauce pan & bring to a boil  Simmer a few minutes until it thickens – less than 5 minutes.  Add the chicken & cook until the sauce is thick & clinging to the chicken – maybe even letting a few bits brown or char.  Be careful not to burn it.

Garnish with scallions & serve with the noodles.  YUM!

Vegan Pasta with Grilled Yellow & Baby Zucchini, Lemon & Pistachios

All Photos © Christine Elise McCarthy 2015

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Lately, I feel like I keep saying my recipes are easy & delicious – and this one is no exception.  A few simple ingredients & it can really be read in 20 minutes.  I bought these gorgeous yellow zucchini & cutie baby zucchini (above) at the farmer’s market recently.  I also bought those garlic chives you see under the zucchini.  Regular zucchini & regular garlic will work just fine.  I did not add cheese to this but (if you are not vegan) some high quality Parmesan might be nice – or vegan Parmesan.  The amount of lemon & garlic are a matter of taste – and I tend to lay on all flavorful ingredients with a heavy hand.  You might prefer smaller quantities – your call.  The pistachios add a nice crunch but are not critical to the dish.  Toasted pine nuts might be nice, too.  Either way – I repeat – this is easy & delicious.

Vegan Pasta with Grilled Yellow & Baby Zucchini, Lemon & Pistachi

Serves 2

INGREDIENTS

1/2 lb pasta – cooked & drained

1/2 lb baby zucchini – ends trimmed

2 yellow zucchini – sliced into rounds

(OR – 4-5 regular zucchini – sliced)

1 lemon – zested & juiced

10 garlic chives – chopped (or regular garlic- I would use 4 – or to taste – chopped)

Shelled pistachios – chopped (quantity up to you – I used about 1/4 cup)

1/4 cup some sort of Italian dressing or just plain olive oil

Olive oil

S&P

Parsley – chopped

Garnish – lemon wedges

OPTIONAL – 1/4 cup shaved Parmesan or vegan alternative

DIRECTIONS

Cook the pasta.

Toss the zucchini in the Italian dressing or olive oil & grill (on a grill or in a grill pan) on high for a few minutes – turning once or twice – until tender & a bit charred.  Set aside.

In a large saute pan – heat maybe 1 TBS olive oil & saute the garlic chives or regular garlic for a minute.  Add the zucchini & a few pinches of lemon zest. Add some lemon juice and S&P.  Taste & add more of the zest, juice and S&P until it tastes right to you.

Add the pasta & toss & heat through.  If using vegan or regular Parmesan – toss that in now.  Serve with parsley, pistachios, lemon wedges & lots of fresh cracked pepper.

Spicy Tomatillo & Mango Salsa

All Photos © Christine Elise McCarthy 2015

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Not much to say about this stuff except that it is easy & delicious.  It is the result of my local produce delivery sending me tomatillos & an impulse purchase of a random mango.  I brought this to a BBQ & it went over pretty well.  It would also be good on fish or meat – like a chimichurri.  It would be great anywhere you use salsa – on tacos or burritos, etc.

If you own a blender or food processor – you are good to go, otherwise, there will be lots & lots of chopping.

Spicy Tomatillo & Mango Salsa

Makes 2-3 cups

INGREDIENTS

12 tomatillos – quartered

1 mango – peeled & cubed (see ways to make that easy HERE)

1 small red onion – peeled & quartered

1 large handful of cilantro

1-4 jalapenos – seeded & chopped

juice of one lime

2 garlic cloves

S&P to taste

DIRECTIONS

Pulse all ingredients (except the chopped mango) in a blender or food processor until it is to your desired consistency.  Season with S&P – adding more lime or cilantro if you want.  Add the mango and maybe pulse once or twice but let the bulk of the mango stay in small chunks.

Serve!

Pasta with Vegan Beef & Broccolini

All Photos © Christine Elise McCarthy 2015

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This is very easy & pretty yummy.  And if you allow that olive oil and S&P are not really ingredients – this only has 5 ingredients!  I used Beyond Meat beefy crumbles because they are my go-to brand for vegan meats.  Their products are versatile & delicious.  Go to the site to find a store near you & get a coupon!

I actually used leftover meat from my vegan meatball recipe (seen above) but the crumbles right of the bag would be great, too.

I used a head of broccolini (broccoli rabe, rapini, baby broccoli) but regular broccoli would be great.

Pasta with Vegan Beef & Broccolini

Serves 2

INGREDIENTS

1/2 lb pasta – cooked & drained

1 (9 oz) bag of vegan ground beef

1 head broccoli – chopped (1-2 cups)

1-4 heads garlic (to taste) – chopped

olive oil

1 tsp or more (to taste) crushed red pepper

S&P

Fresh parsley as garnish – optional

(Other seasonings that might be nice are dry basil, oregano or other spices you like in your ground beef.)

DIRECTIONS

Cook the pasta.

Meanwhile, heat about 1-2 TBS olive oil in a large saute pan.  Add the beef & broccolini & saute on medium-high until the broccolini softens.  You can add a TBS or two of water to aid in the steaming process.  Season with S&P & crushed red pepper.   Two minutes before you are going to serve it, add the garlic.  Cook for two minutes.  Add the cooked pasta & toss.  Garnish with parsley & fresh cracked pepper.  If the dish seems dry, a little drizzle of a good quality olive oil is nice.  A drizzle of olive oil on most pizzas & pastas is nice but it must be good quality oil.

Vegan Herbed French Lentil Salad with Wilted Spinach & Arugula

All Photos © Christine Elise McCarthy 2015

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These guys are really easy.  You can prepare the veggies while the lentils cook & then just toss it all together.  It can be served warm or cold.  Healthy, light & delicious!

I used this infused olive oil & French Lentils (above) but regular olive oil works great and any kind of lentils would work, too.  I think French lentils cook faster (22 minutes or so) & hold their shape after cooking a bit better but preparing any lentils on the al dente side should work great.

Vegan Herbed French Lentil Salad with Wilted Spinach & Arugula

INGREDIENTS

1 cup French (or other) lentils – cooked as directed – erring on the al dente side

1 TBS olive oil

2 cups baby spinach

2 cups arugula

1/4 red onion – diced

1/2 pint (1 cup) grape, heirloom cherry or regular cherry tomatoes – halved

juice of 1/2 lemon (or to taste)

1/4 cup fresh basil – minced

1/4 cup fresh mint – minced

1/4 cup fresh, flat-leaf parsley – minced

S&P to taste

DIRECTIONS

Cook the lentils & drain.

Heat the olive oil in a large pan & saute the onion until soft.  Add the spinach & arugula & toss until just wilted.  Removed from heat & toss with the remaining ingredients.  Season with S&P.

MMMM!

Vegan Meatballs

All Photos © Christine Elise McCarthy 2015

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So – I made this vegan pasta using about 2 cups of flour & 3/4 cup semolina & about 1 cup of water & some salt by pulsing the dry ingredients in my food processor & then pulsing in the water until I got a dough.  The results were not perfect so I shan’t get more into that recipe.  I think egg-less pasta needs to be shorter & thicker – like cavatelli  – and not these thin & fragile noodles.  But this recipe is about the meatballs.   The mixture tastes lovely though my final result was a tad dry.  In reaction – I have upped the liquid ratio in this recipe.  I’d love to hear your thoughts on your results.

I added chia seeds to the recipe because my eye doctor was concerned that my near-vegan diet did not include enough Omega-3 vitamins.  Between the chia & the nutritional yeast – these guys are as good for you as they are yummy.

Vegan Meatballs

Makes 20-25 meatballs – (ping-pong-ball sized)

INGREDIENTS

4 cups vegan Beyond Meat beefy crumbles (or two+ packages)

1 TBS olive oil

1/2 large red onion – diced

1 (15 oz) can garbanzo beans – including the liquid

1/2 cup chia seeds

1/2 cup fresh parsley – chopped

3+ garlic cloves

1/4 cup nutritional yeast (optional)

1 TBS dry oregano

1 TBS dry basil

1/2 cup bread crumbs

DIRECTIONS

Heat the oven to 350.

Puree the onion, garbanzo beans AND THEIR LIQUID, chia, parsley, garlic, nutritional yeast, oregano & basil in a food processor.  Season with S&P.

Heat the olive oil & warm the puree through.  Let cool & form your meatballs.  I cooked mine on parchment paper but a greased cooking sheet will do.

Bake for 15-20 minutes & turn the meatballs.  Heat another 10-15.  The meatballs should be hot & have a slight brown/crisp.

Serve with pasta & sauce of choice.

5-Ingredient Creamy Vegan Garlic Herb Pasta with Roasted Golden Beets & Chard

All Photos © Christine Elise McCarthy 2015

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So – I bought that ginormous beet at the farmer’s market a while back.  It was larger than a softball.  It was a glorious thing.  I roasted it & let it sit a day or so to be ready when I wanted it & I was glad I did.  Recently, after hiking to the Hollywood sign, I came home starving & was able to whip up this Amazing dish in the time it took to cook the pasta.  So – if you are a roasted beet fan – roast them ahead & let them be ready when you are.

I used this vegan cheese here.  I bought it online.   You can try this stuff (it heats into creamy awesomeness!) or another vegan soft cheese – or – if you are not vegan, use Boursin or even cream cheese or goat cheese.   I used chard but spinach would work, too.  Whatever you decide – you must try this.  EASY & delicious!

How to roast beets:

Heat oven to 400 degrees.  Wash beets well.  Coat with a thin layer of olive oil & wrap in foil.  Cook, undisturbed, for at least 45 minutes (it could take much longer for big ones), until a knife pierces one with little resistance. They may cook at different rates.  Remove each when it is done.

5-Ingredient Creamy Vegan Garlic Herb Pasta with Roasted Golden Beets & Chard

Serves 2

INGREDIENTS

1/2 lb pasta – cooked & drained

1 huge or 4 small golden beets – roasted (see above) & peeled & cubed

1 head (4-5 leaves) chard – with the hard vein removed & the leaves chopped

3 (or more) oz vegan garlic herb cheese (or other soft cheese)

2 (or more) cloves garlic – chopped

Olive oil (if you do not have a non-stick pan)

S&P

DIRECTIONS

Roast the beets, if you have not already.  Let cool.  Then peel & cube them.

Cook the pasta.  One minute before it is done – add the chard.  Drain.  Set aside.

If you have a non-stick pan – you can omit using olive oil.  Heat 1 TBS olive oil in a regular pan & warm the beets through.  Add the garlic for one minute & then mix in the cheese.  Stir until the cheese is completely incorporated & creamy.  Add the pasta & chard.  Warm through.

Season with S&P & serve.

Kale & Spinach Pesto Pasta Salad with Avocado (Vegan or Not)

All Photos © Christine Elise McCarthy 2015

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Kale, Spinach & Cashew Pesto

Makes about 2 cups – which is a lot

INGREDIENTS

2 cups kale with the ribs removed

2 cups organic spinach

2-6 garlic cloves (depending on your taste for garlic)

1/4 cup grated Parmesan (or vegan alternative)

1/4 cup cashews (or almonds or pistachios or walnuts or pecans)

1/4 cup olive oil

1/4 cup water

S&P

DIRECTIONS

Blanch the kale in boiling water for 1 minute & then drain & put into cold water.  When it is cool enough, squeeze the water out & pulse it in a food processor a few times.

Toast the nuts in a dry pan – agitating them so they do not burn – for a few minutes or until they start to brown a bit & smell fragrant.  Do not burn them or the pesto will be bitter.  Pulse them into the Kale.

Add all the other ingredients & pulse until smooth.  You might need to add more or less water to get the desired consistency – which should be thick but smooth.  Season with S&P.

This is a pretty healthy pasta salad.  No mayo & lots of veggies.  I used some leftover kale & spinach pesto that I had frozen but any pesto will do.  I added some feta cheese to mine because I had some leftover from Blue Apron meals I never prepared but there was not a lot & it certainly was not critical to the dish so – if you are vegan – simply omit it.

The amounts you add of each thing is really a personal preference but here is how I did it.

Kale & Spinach Pesto Pasta Salad with Avocado (Vegan or not)

Feeds a lot as a side dish maybe 10-15 people

INGREDIENTS

1 1/2 lbs pasta – cooked, drained & cooled

1 small red onion – diced

2 large avocados – cubed

1 red bell pepper – diced

1 green bell pepper – diced

10 oz of cherry or grape tomatoes – halved

1/4 cup cilantro – chopped

1/2 cup pesto (more or less – according to taste)

1/4 cup crumbled feta cheese (more or less acording to taste) – OPTIONAL – omit if you are vegan

S&P

DIRECTIONS

Mix it all up & season with S&P.