Beyond Meat Korean BBQ with Beyond Chicken – Frozen Dinner – Part 1

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All Photos © Christine Elise McCarthy 2016

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

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Ever have a bad day?  Flat tire on a rainy night?  Take the blame for someone else’s error at work?  Not get that job you really wanted?  Stuck in traffic for hours?  Diet all week & step on the scale only to discover you have gained two pounds?  Spend the day trying on bathing suits & now you feel like jumping off a bridge?  Run into an ex with their amazing new “other half” and you haven’t showered in two days?   Need a little comfort food to go with your box of wine but you can’t really cook or you are too exhausted, anyway?

Beyond Meat to the rescue!

Beyond Meat has done it again!  Very soon, 4 different, single-serving frozen meals will become available.  They might already be available at Whole Foods in the frozen meal aisle.  I was lucky enough to find one of each kind and I will talk about the Korean BBQ here today.

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Zaps in the microwave in between 3-6 minutes.  It has just the right level of sweet meets mildly spicy & loaded with chunks of Beyond Chicken, rice, edamame & kimchi.   Only 320 calories & it is easy, quick & delicious!  And for those concerned about protein intake – this has 21 grams!   And it is surprisingly filling for such a low calorie count.

Non-GMO & 100% vegan – this is a welcome new dish in the convenience food market.  I highly recommend it!

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

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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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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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Boozy & Spicy BBQ Baked Black-Eyed Peas (Beans) – Vegan

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All Photos © Christine Elise McCarthy 2014

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 – let’s talk about these beans.  They can be made with black-eyed peas, as I show here, or with white beans or really any kind of beans you prefer.  There are lots of ingredients & none of them are critical – so – if you want to skip one or two go ahead.  Or if you do not feel like wasting beer & whiskey in a pot of beans – don’t.  There is plenty of flavor in these guys so I feel confident you will like them even if you tweak the recipe a bit.

I quick-soaked these which is to say – I covered them with several inches of water and brought it to a boil & left them to soak (off the heat) for about an hour.  Or – you can just soak them overnight.  This makes them cook faster & breaks down the stuff in them that inspired that “beans, beans – good for you heart” gem we all remember.

I cooked these for about 3 hours.  If that sounds interminable – use canned beans and these could be done in an hour but the full two hours will blend the flavors better.

 

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Boozy & Spicy Baked BBQ Black-Eyed Peas (Beans)

INGREDIENTS

1 lb dry black-eyed peas (of which I used about 4 of the resulting 5 cups of beans post-soak) or 5 cans beans

1/2 green bell pepper – chopped

10 sweet mini peppers (or the other 1/2 of the green bell) – chopped

1 jalapeno – seeded and chopped (optional)

4 garlic cloves – chopped

1 (28 ounce) can tomato sauce

2 TBS red wine vinegar

2 TBS lime juice

1/2 cup soy sauce

1-4 chipotle peppers in adobo sauce – minced (use as much as your heat tolerance allows)

1/4 cup molasses

1/4 agave nectar (or honey – if you are not vegan)

1 TBS ground cumin

1 teaspoon dry thyme

3 TBS Dijon or other spicy mustard

1 bottle dark beer (I Used Guinness but Guinness is not vegan – so if you are vegan – use a vegan dark beer) – optional

1/4 cup Jack Daniels Honey Whiskey (or regular whiskey – if the honey whiskey isn’t vegan)  – optional

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DIRECTIONS

Heat the oven to 350 degrees.

If using dry beans – quick soak them & then bring them back to a boil & allow to simmer for an hour – while you get the other ingredients prepped.  Before draining the beans – reserve a cup of the bean water.  Measure out 4 cups of beans.  Save the rest for a recipe I will post soon!

Or just open & drain the cans of beans.

I pulsed the mini peppers, garlic & jalapeno in my food processor to mince them but a more coarse chopping is fine.  In a large bowl – combine all the remaining ingredients – except the beans & reserved bean water.

I sprayed a large (9×12?) ceramic baking dish with cooking spray & put the black-eyed peas in there and poured the liquid on top.  I baked it for two hours, stirring occasionally & added some of the reserved bean water to thin it a few times.  You may or may not choose to do this – depending on how much liquid you like in your beans.  I hadn’t boiled my beans for the hour after quick-soaking so they were still a tad more al dente than I like so I baked them another hour.  You may or may not choose to do this.

If using canned beans – all the steps above apply but they will probably be done in one hour – DEFINITELY in two.

Maybe try these with my Vegan Korean BBQ Ribs?

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Vegan BBQ Ribs (Seitan) with Spicy Korean or Spicy Traditional BBQ Sauce

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All Photos © Christine Elise McCarthy 2014

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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Holy.  Fucking.  Shit.

These are so crazy easy & so freaking delicious – I might eat them every day for the rest of my life!  As a kid, BBQ ribs with that red, Chinese BBQ sauce were my favorite food on Earth.  Having given meat up 25 years ago or so – I have often longed for those fuckers but nobody seemed to have any way to replicate them.  Until now!

These will not fool a meat-eater into thinking these are beef or pork but who cares about that?  Not fucking ME.  I was very pleased with myself yesterday – having eaten the entire plate of these spicy wonders and – and sat there wondering why I put off trying to make my own seitan (wheat gluten-based fake meat) for this long.

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This is the brand I bought & I got it at the local health food store.  I am certain Whole Foods & places like Erewhon must also carry it – perhaps even in the bulk items aisle.  If you live in a remote area – buy it online.  But BUY IT!

The rack of 8 ribs I made yesterday took 1 cup of this flour to make – which is only about 500 calories – plus the calories from the BBQ sauce.  Not bad for what feels like an enormous amount of meat because, remember, those ribs you see here are boneless – so that big slab is all eatin’ material.  Plus – it is really enough for two – I just completely lost my shit & shoved these down my gullet like hotdog-eating champion Takeru Kobayashi.  It must have looked obscene (had anyone been here to watch me) and I will admit to a near-sexual level of excitement as I devoured these.  It was madness!  I had become unhinged!  And I write about it now without shame or regret.  Though I still suffer from a haunting, multi-pronged depression-anxiety that clings to me like a sticky burr on a pilly Irish sweater.  So – these ribs, magical as they are, do not cure THIS feeling (photographer unknown):

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Never fear – wine takes at least some of the edge off – if you also feel like that image above.  The combo of wine & these ribs will keep those demons at bay for at least a brief respite.

OK – back to the ribs.  I made two kinds of BBQ sauce yesterday – Korean & traditional.  Both were very spicy but I ended up opting to use the Korean variety on my first faux rib effort.  The Korean one was made in my crock-pot as I hiked.  The other was made stove-top.   I used 2 TBS Gochujang (seen below) in the Korean BBQ sauce but only because I had it.  It is in NO WAY critical to the final outcome.

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Spicy Korean BBQ Sauce

INGREDIENTS

3/4 cup dark brown sugar

3/4 cup low sodium tamari (soy sauce)

1/4 cup water

1 TBS rice vinegar

2 TBS chili paste (sambal oelek or other type)

2 TBS Gochujang (optional)

2 tsp sesame oil

1 tsp ground pepper

1 TBS fresh ginger (minced)

5 garlic cloves – minced

2 TBS cornstarch

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DIRECTIONS

I put everything EXCEPT the cornstarch into a little crock-pot & left it for two hours.  Once it was bubbly – I added 2 TBS cornstarch & whisked it in.  That made the sauce very thick & gooey.  Perfect!  You can do this stove-top by just bringing everything (except cornstarch) to a boil & then whisk in the cornstarch.  It would likely take only a few minutes to come together.

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Spicy Traditional BBQ Sauce

INGREDIENTS

2 cups ketchup

1 cup water

1/2 cup apple cider vinegar

5 TBS brown sugar

2 TBS white sugar

1 TBS ground pepper

1 TBS garlic powder

1 TBS onion powder

1 TBS Dijon

1 teaspoon dry mustard

1 TBS horseradish

1 TBS lemon juice

1 TBS vegan (or other) Worcestershire sauce

2+ chipotle peppers in adobo (minced) (use more or less to suit your heat tolerance – I used 5)

juice of 1 orange

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DIRECTIONS

Bring all ingredients to a boil & simmer until thick.  10-15 minutes.  Maybe more but not likely.

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Vegan BBQ Ribs

INGREDIENTS

1 cup vital wheat gluten

2 tsp chipotle powder (smoked or not)

1 TBS lemon pepper

1 TBS onion powder

1 TBS garlic powder

1 cup water

2 TBS tahini

2 TBS low sodium tamari (soy sauce)

1-2 drops (DROPS – as this shit is overpowering and gets nasty-tasting fast) – liquid smoke (optional)

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DIRECTIONS

Heat the oven to 350 degrees.  Also – get the barbeque ready.  It is the grilling of these guys that is the magic.  A regular BBQ with charcoals is best.

Mix the wet ingredients (water, tahini, tamari & liquid smoke) in a small bowl.  Set aside.

In a larger bowl – mix the dry ingredients (wheat gluten & spices) and add the wet ingredients.  Mix it up until that gooey hamburger-looking stuff comes together – which happens almost instantly.

Grease a loaf pan & press the seitan into the pan.  Smooth it flat.  Bake it at 350 for about 30 minutes.  Remove from the oven & transfer the seitan to a plate & slather it with the BBQ sauce of your choice.

When your charcoals are ready – flop the seitan, BBQ sauce side down, onto the grill.  Slather lots more BBQ sauce on the other side.

Now just cook this until it looks the way you would want ribs to look.  I took mine off too early & found the “ribs” still not chewy enough to seem like meat so – I cut the slab into ribs and cooked them all a bit more.

And then I commenced the food orgy.  I suggest you do the same!

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Vegan Crock-Pot BBQ Pulled Chicken Sandwich with Sweet & Spicy Sriracha Coleslaw

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All Photos © Christine Elise McCarthy 2014

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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Holy smoke!  I am really on a roll with these vegan meat things!  This stuff is so easy & so delicious – I could hardly keep from eating it all before I could photograph it.  I made the BBQ Honey Pulled Chicken in a crock-pot over a few hours but it could just as easily be simmered stove-top.  I made the coleslaw to top it but it doesn’t need it.  Both dishes have a few ingredients but all should be readily available & both dishes really just require that you throw everything together.  So – vegans!  Here is an awesome choice for Memorial Day!

I used one bag each of the Beyond Meat & the Simple Truth brands below.  The others are just there as there examples of meatless chicken.  I prefer the Beyond Meat brand & there is a coupon below for you to print & use.

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BYMT_MicroMarketing_FreeCoupon

Oh – and I wrote a funny & dirty novel!!  www.BathingBook.com.  I hope you read it!  The reviews on Amazon are solid!

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Sweet & Spicy Sriracha Coleslaw

Makes about 2 cups

INGREDIENTS

1/4 head green cabbage (I used Napa) – chopped fine (I used the grater of my food processor)

1/4 head purple cabbage – chopped fine (I used the grater of my food processor)

2 carrots – grated

1/4 red bell pepper – grated or chopped

1/4 cup cilantro – chopped (optional – if you hate cilantro)

1 TBS chopped fresh mint

1 tsp grated ginger

1 TBS fresh lime juice

1/2 – 1 cup vegan mayo (or to taste – as some folks like wet coleslaw & others like it drier)

1 tsp sugar

1 tsp (or more to taste) sriracha

1 tsp sesame oil

1 tsp apple cider vinegar

1 tsp rice vinegar

1 TBS black sesame seeds (optional)

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DIRECTIONS

Mix everything together & adjust seasonings.  Yup.  Just that easy.

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Vegan Crock-Pot BBQ Pulled Chicken Sandwich

Makes about 4 decent-sized sandwiches

INGREDIENTS

Bread or rolls

20 oz or so vegan chicken

2 TBS Agave nectar (or honey – if you are not vegan)

1/4 cup low sodium soy sauce

1/2 cup BBQ sauce

1/4 hoisin sauce (optional)

2 garlic cloves – minced

1 shallot or small onion – diced

1/2 tsp (or more to taste) crushed red pepper

1/4 cup Italian dressing

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DIRECTIONS

If using a crock-pot – just throw everything in there & let it simmer for a few hours.  My crock-pot is little & has no settings so I do not know if the default is high or low – but this faux chicken doesn’t need COOKING so it isn’t really an issue.  All you really want to do is simmer everything a while – even in a pan on your stove – for at least an hour.  I let this sit for 3-4 hours.  While it simmers, intermittently dig in there with two forks & shred the chicken up.

When you are ready to get your eat on – prep your bread, dump some of this awesomeness on there & maybe even top it with some slaw.  Crack a cold one & get busy.  Make a toast to the chickens out there that dodged a bullet because of your cruelty-free meal & let yourself feel pretty fucking superior for a while.  Why not?  Some shit is bound to happen – sooner or later – that will crash your buzz completely so why not revel in the good feelings when you can?  Right?  🙂

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