DDD #56 – 5-Minute Vegan Sticky & Spicy Indian Masala Chicken Fingers

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All Photos © Christine Elise McCarthy 2017

To see images of my past posts & get links to the recipes – look on my Pinterest board – HERE.

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Click the image above to watch the video.

Today is Official Chucky the Killer Doll Day!  So – be sure to watch the UNRATED dvd version for a post credits surprise!

1989 – above.  2017 – below.

Kyle fan art by @LuxBlackArts

Isn’t that cool?  Anyway –

These take 5 minutes & are completely irresistible!  I ate the entire 9 oz of chicken in one sitting.  I recommend using Beyond Meat chicken because it really is the best on the market.  Click the link to  use their store locator.  In the pictures – I cooked these in a regular non-stick pan but I did, ultimately, transfer them to a grill pan – just for the aesthetic of the grill marks.  If you have a grill pan – use it – otherwise any pan will do.

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5-Minute Vegan Sticky & Spicy Indian Masala Chicken Fingers

Serves 1-2 as an appetizer (though this would go great with rice, too)

INGREDIENTS

9 oz vegan chicken

2 TBS garam masala

1 tsp smoked paprika

1 tsp salt

1/3 cup chili sauce (the sweet Thai kind)

2 tsp soy sauce

2 TBS sriracha

1 TBS ketchup

juice of 1/2 lime

Agave nectar

Olive oil or cooking spray

GARNISH – sliced scallions, sesame seeds

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DIRECTIONS

Whisk all the ingredients except the chicken, agave & garnish.  Set the sauce aside.

If you have a grill pan (or other pan) – treat it with cooking spray or olive oil.  Put the chicken in the pan on high heat.  Add the sauce & cook, turning the strips frequently, until the sauce thickens & begins to blacken in spots – likely only a few minutes.  Just before they are done – drizzle with a little agave nectar for moisture.

Serve with choice of garnish.

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DDD Ep. #8 – 5-minute Sticky, Spicy, Korean BBQ Chicken with Sesame Hibachi Noodles (Vegan)

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All Photos © Christine Elise McCarthy 2017

To see images of my past posts & get links to the recipes – look on my Pinterest board – HERE.

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I am reposting this recipe from August 27, 2015 because it is episode #8 on my cooking show – Delightful Delicious Delovely & Video Vegan.  Go there for all my long & short format cooking videos & please subscribe.

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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.

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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.

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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

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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.

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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

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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!

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5-Minute Vegan Sticky & Spicy Indian Masala Chicken Fingers

Leave a comment

All Photos © Christine Elise McCarthy 2015

To see images of my past posts & get links to the recipes – look on my Pinterest board – HERE.

images (1)download (1)

9-11-15 (43)

9-11-15 (61)

BathingandthesinglegirlCover

vromans back

9-11-15 (68)

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These take 5 minutes & are completely irresistible!  I ate the entire 9 oz of chicken in one sitting.  I recommend using Beyond Meat chicken because it really is the best on the market.  Click the link to get a coupon & use their store locator.  In the pictures – I cooked these in a regular non-stick pan but I did, ultimately, transfer them to a grill pan – just for the aesthetic of the grill marks.  If you have a grill pan – use it – otherwise any pan will do.

9-11-15 (28)

9-11-15 (73)

5-Minute Vegan Sticky & Spicy Indian Masala Chicken Fingers

Serves 1-2 as an appetizer (though this would go great with rice, too)

INGREDIENTS

9 oz vegan chicken

2 TBS garam masala

1 tsp smoked paprika

1 tsp salt

1/3 cup chili sauce (the sweet Thai kind)

2 tsp soy sauce

2 TBS sriracha

1 TBS ketchup

juice of 1/2 lime

Agave nectar

Olive oil or cooking spray

GARNISH – sliced scallions, sesame seeds

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DIRECTIONS

Whisk all the ingredients except the chicken, agave & garnish.  Set the sauce aside.

If you have a grill pan (or other pan) – treat it with cooking spray or olive oil.  Put the chicken in the pan on high heat.  Add the sauce & cook, turning the strips frequently, until the sauce thickens & begins to blacken in spots – likely only a few minutes.  Just before they are done – drizzle with a little agave nectar for moisture.

Serve with choice of garnish.

9-11-15 (37)

9-11-15 (44)

9-11-15 (46)

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

3 Comments

All Photos © Christine Elise McCarthy 2015

To see images of my past posts & get links to the recipes – look on my Pinterest board – HERE.

images (1)download (1)

8-26-15 (35)

8-26-15 (40)

BathingandthesinglegirlCover vromans back

8-26-15 (93)

8-26-15 (74)

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.

8-26-15 (14)

8-26-15 (16)

8-26-15 (22)

8-26-15 (23)

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.

8-26-15 (81)

8-26-15 (41)

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

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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.

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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

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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!

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Vegan Tofu Chilaquiles with 5-Minute Vegan Nacho Cheese Sauce

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All Photos © Christine Elise McCarthy 2015

To see images of my past posts & get links to the recipes – look on my Pinterest board – HERE.

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Yesterday, my friends Alyse & Rose & I had brunch with Sarah Silverman.  At Off Vine in Hollywood.   There (above) are my very delicious Eggs Sardou (Eggs Benedict but with artichoke hearts rather than Canadian bacon).

And there (below) – across the room in black silhouette – with her back to the window – is Sarah Silverman.  Yeah.  We didn’t have brunch with Sarah Silverman, really.  We had brunch near Sarah Silverman.  And that sad & empty champagne glass in the foreground is mine.   I really got $17 worth of their bottomless champagne – trust me.  I was on a one-woman mission to drink all the fucking champagne they had.  I have to tell you – the wait staff there was 100% on board with my plan and really did keep the bubbly flowing & hardly ever looked at me with judgement.  In fact, I think one waiter was trying to break me by topping my glass off at regular intervals.  And – break me he did.  I had to put my hand over my glass – in defeat – when, as we composed ourselves for departure – he offered me yet more champagne.  Despite my defeat by champagne waiter guy – it was a delightful morning!  And PS – if you  like REAL bottomless glasses of champagne – Off Vine is for you.  So many places sell you a bottomless glass but rarely offer refills.  Off Vine did not pull that shit and neither, I might add, did Cha Cha Cha when I ordered their bottomless mimosa.  So – note to self.

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So –  after eating that very eggy, dairy-heavy brunch yesterday – I decided, today, to make up for it by coming up with a vegan brunch option.  And – because I failed at my quest drink all the champagne at Off Vine – I continued my champagne consumption today.  That was the punishment I decided fit my crime.  More champagne & something with tofu.  See?  I can be pretty hard on myself.

I have never been a fan of tofu & tend never to order it – unless it has been masked by a deep frying & some fatty dips options – or something like that.  The slimy texture is one of the few food textures I like to avoid.  When I first gave up meat – in the late eighties – I experimented with tofu in things like puddings & cheesecake or other ways that obscured completely that it was tofu as the main ingredient.   None of those experiments netted a recipe worth repeating.  The only exception is a Moosewood Shepherd’s Pie recipe.  This recipe worked for me because the tofu is frozen, thawed, squeezed dry & crumbled.  The resulting texture is chewy & the tofu looks like grated sponges.  When cooked as they outline – it really resembles a low-grade ground beef.  I’ve made that recipe dozens of times.  But that is really the extent of my use of tofu for twenty years.  In my three years posting this blog – I have never posted a tofu recipe.

Until today.  I’ve never ordered a tofu scramble – partly because I have yet to give up eggs completely & partly because it just doesn’t sound appetizing.  Not in the least.  It seems like it will be bland & watery & just not tempting at all.  Well, let me tell you – these tofu chilaquiles were AWESOME!  Spicy & flavorful.  The corn chips added texture & the nacho cheese sauce added spice & bound it a bit.  The texture was almost exactly the same as an egg white scramble.  This dish was fast & easy & I could not scarf it down quickly enough.  I recommend it very strongly!

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I fried my own corn chips (from cut up corn tortillas) in some olive oil – stove top.  The result was an uneven color because I could not bring myself to use enough oil to submerge the pieces.  I posted a baked version last year in my Purist’s Homemade Guacamole & Baked Corn Tortilla Chips blog & the chips were far prettier (see below).

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Pretty doesn’t matter, though.  Not in this scramble.  So – fry some up or bake some or use bagged chips.  Your call.

I just cannot recommend this any more highly and, remember, I am a tofu-hater.  So – don’t be scared!

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Vegan Tofu Chilaquiles with 5-Minute Vegan Nacho Cheese Sauce

serves 2

INGREDIENTS

1 cup Vegan nacho cheese sauce

4-5 corn tortillas (or two fists full of ready-made corn chips)

Oil for frying (I used olive oil)

1/2 white onion – diced

1 (14 oz) block of extra firm tofu

1/4 cup of your favorite salsa

1 tsp ground cumin

1 tsp chili powder

S&P

Garnish: avocado, cilantro, scallions, fresh fruit, extra nacho cheese sauce

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DIRECTIONS

Drain the tofu, wrap it in a kitchen towel, put it in the sink & set something heavy on top of it – like a cast iron pan or a brick.  Anything heavy that will help press out the excess moisture.  Let it sit like this for 15 minutes.

Fry (see above) or bake your corn chips – if you are making them.  Drain on a paper towel.

In about 1 TBS olive oil, heat the onions with the spices.  After it begins to soften, crumble the tofu & add it to the pan with the salsa & nacho cheese.  Heat on high & stir until the moisture cooks off & everything is heated through.  Toss the chips in & stir to combine & warm the chips.

Serve with the garnish of your desire.  Eat & feel guiltless!  Swill champagne & FTW!

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