All Photos © Christine Elise McCarthy 2018
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Click the image above to watch the video. I had a head of purple cabbage in my fridge that was the size of a basketball. I decided to add half of it to some leftover rice to accomplish two things: not waste all the cabbage & to extend the quantity of rice with some guiltless & vibrant cabbage. I am very happy with the result both in color & the crunch the cabbage adds to the texture. I recommend it very highly.
Purple Cabbage Fried Rice
(I used a tad more cabbage than rice but the ratio is up to you.)
2 cups cooked rice
2 cups chopped purple cabbage
1/2 onion – diced
1 cup grated or slivered carrots
1-5 cloves garlic – chopped
2 or more TBS fresh minced ginger
1 TBS sesame (or other) oil
Heat the oil in a large wok or saute pan. Add the onions, & cabbage & saute until they begin to soften. Add the carrots, rice & ginger & stir to combine & warm through. Add the garlic and saute another minute or two. Serve.
Vegan Spicy Lemongrass & Ginger Beef
Serves 2 very well (this is HALF the recipe I made in the video)
2 or 3 stalks of lemongrass – cut into 3″ lengths & smashed with the handle of a knife (to bruise them & release the flavor. The cooked lemongrass is inedible so pick around it in the finished dish.) . Or – use the juice of 1/2 lemon.
8+ ounces seitan (or other meat replacement like – Beyond Meat Chicken or Gardein beef or pork products)
3 dry red chilies (optional – they are quite spicy) – crumbled a bit
3 garlic cloves – chopped
2 or more cups of fresh green beans – trimmed
1 TBS sambal oelek or garlic chili paste (more for extra heat)
3 TBS vegan mushroom or oyster-favored sauce
2 TBS minced ginger
1 TBS ground anise or szechuan pepper
2 TBS dark soy sauce (it gives the seitan that dark & beefy color)
1 TBS liquid aminos (or soy sauce or tamari)
1 TBS shao xing rice wine
2 TBS brown sugar
Potential garnished: sliced red or green jalapeno peppers, basil or mint or cilantro leaves
Heat the oil in a wok or large pan & add the dry red chilies – if using. Add the lemongrass & saute a minute or two. Add the green beans & saute on high heat until they begin to sear a bit.
Add the remaining ingredients. Add about 1/4 cup water to aid in steaming the beans a bit & create some sauce. Heat through – until the sauce thickens. Serve with rice.