To see images of my past posts & get links to the recipes – look on my Pinterest board – HERE.
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All my posts now have a VERY customizable PRINT & PDF option. Create a PDF & save the recipe to your computer or print it out. It offers a “remove images” option & you can delete any part of the post you do not need before printing. The button is below by the Twitter & Facebook links.
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Click the image above to watch the video.
Vegan Keto Curry Soup with Cauliflower Rice & Kale
Feeds 6 very well
INGREDIENTS
1-2 TBS olive oil
I onion – diced
1 head of kale – ribs removed & chopped
1 head of cauliflower
8 carrots – chopped
5-6 ounces coconut milk
8-10 cups vegan stock
4 garlic cloves – chopped
2 TBS curry powder
1 tsp smoked paprika
1 tsp ground cumin
1 tsp turmeric
1 tsp crushed red pepper
DIRECTIONS
Heat the oven to 400 degrees.
Cut the cauliflower into florets & spray with cooking spray (or toss in a little oil). Roast at 400 for about 30 minutes. Once cooled, rice the cauliflower by pulsing a few times in a food processor or using the grater blade. Or – grate the cauliflower manually. Set aside.
Heat 1-2 TBS olive oil & saute the onions until soft. Add the garlic & spices & stir for a minute. Add all the other ingredients & bring to a boil. Simmer until the carrots are tender. Season with S&P. Add more water or stock if it gets too thick.
To see images of my past posts & get links to the recipes – look on my Pinterest board – HERE.
Click the image below to watch the video for this recipe.
This chicken & broccoli comes together faster than the rice – so – if you have warm, cooked rice ready – you can serve this in ten minutes. None of the ingredients are particularly exotic but it is GENUINELY spicy. I like a lot of heat & this took it to my limit – so – if you are more timid in the spice department – cut the spicy things way back or drop them completely. I used – as always – Beyond Meat brand vegan chicken because it is absolutely the best on the market. It comes in 9 or 12 ounce packages.
1-5 dry red chilies – halved & seeded (VERY optional as these are VERY spicy – and if you use hem – do not chew & swallow them – but pick them out when you eat)
1/2 cup vegan hoisin sauce
1-2 TBS sriracha sauce
1-3 tsp crushed garlic (I used jarred)
1 TBS ginger (I used jarred)
Broccoli for 2 – fresh or frozen
Salted peanuts
Sliced scallions as garnish
Cooked rice for 2
DIRECTIONS
Cook the rice. If you are using fresh broccoli – steam it a few minutes until it is done to your taste & set aside. If using frozen – cook it according to directions & set aside
Heat 1 TBS olive oil in a pan. Saute the jalapeno & red chili – if using them. When the jalapeno is softens (a few minutes) – add the garlic & ginger & saute 1 minute. Add the hoisin & sriracha and the chicken & heat the chicken through.
Assemble the bowls with the rice, broccoli & chicken & garnish with peanuts & scallions.
To see images of my past posts & get links to the recipes – look on my Pinterest board –HERE.
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All my posts now have a VERY customizable PRINT & PDF option. Create a PDF & save the recipe to your computer or print it out. It offers a “remove images” option & you can delete any part of the post you do not need before printing. The button is below by the Twitter & Facebook links.
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OK, people! This dish is INSANELY easy & outrageously good! Better than take-out! Wow your friends! Make your neighbors jealous. Oh – and buy my book!
Reposting this recipe because I have a video from my new Youtube cooking show to accompany it. Please – subscribe to my channel on Youtube. Www.VideoVegan.com.
FULL DISCLOSURE – this is an update on my original April 26, 2014 post. That version involves browning the chicken & baking it but THIS version can be done stove top in about 5 minutes. Ready?
OK- that said – back to this outrageous revelation! You can use real chicken or shrimp, if you want, but I hope you will try it with this stuff – Beyond Meat. Go to their site to find out which retailers near you might carry it.
(This makes more than the 1/3 cup required for the Firecracker Chicken)
INGREDIENTS
2 tablespoons olive oil
2 tablespoons flour
1 cup cayenne based hot sauce
¼ cup water
1 tablespoon vinegar
DIRECTIONS
In a small saucepan, heat the oil over a medium-low heat. Add the flour and stir constantly until the flour starts to look golden and smell sorta toasted. It can bubble but do not boil it. This should take about 4 minutes. Add half the hot sauce and stir until it is all mixed. The flour should thicken it a bit. Add the rest of the hot sauce, water, and vinegar and stir until it is all mixed up. Set aside.
Can I repeat how easy & insanely yummy this is! And do not expect it to taste like buffalo sauce. It doesn’t. At all. Which is bizarre. So – if buffalo sauce ain’t your thing – still try this. And know – the more sugar you add – the less you taste any buffalo sauce element.
FIVE MINUTE Spicy & Easy Vegan (or Not!) Firecracker Chicken
Feeds one well
INGREDIENTS
9 oz vegan chicken – cut into cubes
1/3 cup Buffalo sauce (store bought or homemade – recipe above) – I used Frank’s
1/2 cup light brown sugar
1 TBS apple cider vinegar
1/4 tsp salt
1 TBS water
1/4 tsp crushed red pepper (or to taste)
Scallions – chopped for garnish
Cooked rice
DIRECTIONS
Cut the chicken into cubes.
For the Firecracker sauce, heat the Buffalo sauce, brown sugar, apple cider vinegar, salt, crushed red pepper & water until the sugar dissolves. Add cut up chicken & simmer until it is warmed through & the sauce is thick.
Serve that shit over your rice with some scallions. Resist the urge to pour it all over your naked body & roll around in ecstasy. That shit is hot and WILL burn you – and it really is too delicious to waste on your sordid sex life.
To see images of my past posts & get links to the recipes – look on my Pinterest board – HERE.
I have posted several vegan mac & cheese recipes but I think this one comes closest to a Kraft experience. The color is nearly right & it really is creamy & delicious. I also think – of the pure vegan mac & cheeses (meaning – not the eggplant Parmesan kinda ones – seen below) –
– this one is most likely to trick a cheese-eater. The sauce only takes as long to make as it takes to boil pasta – just like Kraft. Plus – it has a little kick to overpowers any flavor from the nutritional yeast that sensitive palates might object to. Add some Crystal hot sauce & you have a vegan, cheesy pasta orgy!
10-Minute Vegan Creamy and Spicy Mac & Cheese
Serves 2
INGREDIENTS
8 oz dry pasta
1 3/4 cups unsweetened almond (or soy) milk
1/4 cup potato flour
1-3 tsp Dijon mustard (depending on your taste for the tang of mustard – I went with 3)
1-3 tsp sriracha (I went with 1 tsp but added much Crystal hot sauce when I served it)
1/4 cup olive oil
1/4 cup nutritional yeast
1 TBS tomato paste
1 TBS white miso paste
2 tsp apple cider vinegar
1 tsp onion powder
1/2 tsp mustard powder
Salt to taste
Garnish – Crystal (or other) hot sauce
DIRECTIONS
Cook the pasta according to directions.
Whisk the rest of the ingredients over high heat. Once it begins to bubble – reduce heat to low & stir until it thickens. If it gets too thick – add water.
To see images of my past posts & get links to the recipes – look on my Pinterest board – HERE.
This chicken & broccoli comes together faster than the rice – so – if you have warm, cooked rice ready – you can serve this in ten minutes. None of the ingredients are particularly exotic but it is GENUINELY spicy. I like a lot of heat & this took it to my limit – so – if you are more timid in the spice department – cut the spicy things way back or drop them completely. I used – as always – Beyond Meat brand vegan chicken because it is absolutely the best on the market. It comes in 9 or 12 ounce packages.
1-5 dry red chilies – halved & seeded (VERY optional as these are VERY spicy – and if you use hem – do not chew & swallow them – but pick them out when you eat)
1/2 cup vegan hoisin sauce
1-2 TBS sriracha sauce
1-3 tsp crushed garlic (I used jarred)
1 TBS ginger (I used jarred)
Broccoli for 2 – fresh or frozen
Salted peanuts
Sliced scallions as garnish
Cooked rice for 2
DIRECTIONS
Cook the rice. If you are using fresh broccoli – steam it a few minutes until it is done to your taste & set aside. If using frozen – cook it according to directions & set aside
Heat 1 TBS olive oil in a pan. Saute the jalapeno & red chili – if using them. When the jalapeno is softens (a few minutes) – add the garlic & ginger & saute 1 minute. Add the hoisin & sriracha and the chicken & heat the chicken through.
Assemble the bowls with the rice, broccoli & chicken & garnish with peanuts & scallions.
To see images of my past posts & get links to the recipes – look on my Pinterest board – HERE.
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Another quick & easy one. I used salted capers soaked in water for a few minutes but I think, when I make this again, I will use the more sharply-flavored traditional capers in brine. This dish takes only as long as it takes to cook your pasta.
10-Minute Vegan Avocado, Lemon & Caper Pasta
Serves 2
INGREDIENTS
1/2 lb dry pasta of your choice
2 avocados – cubed
Zest & juice of 1 lemon
2 garlic cloves – minced
2 or more TBS capers (depending on your taste for them)
olive oil
Basil – chopped
Parsley – chopped
S&P
Crushed red pepper – optional
Lemon wedges as garnish
DIRECTIONS
Cook the pasta.
While it cooks – heat a TBS or 2 of olive oil in a small pan. Add the garlic, capers & 1 of the cubed avocados. Stir & heat for 1 minute & add the lemon zest & maybe a squeeze of lemon juice. Set aside.
Drain the pasta and toss with the warm avocado, caper & olive oil mixture & some S&P. Add crushed red pepper for a little kick. Garnish with the second cubed avocado & the parsley & basil and lemon wedges.
Delightful-Delicious-Delovely 