DDD #45 – Vegan Pulled Pork Jackfruit in a Sriracha and Blackberry Jam BBQ Sauce

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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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The video for the stovetop version is here.  The slow cooker one is far below.  Click the image below to watch the stovetop recipe.

Vegan Pulled Pork Jackfruit in a Sriracha and Blackberry Jam BBQ Sauce (Stovetop)

Serves 2

INGREDIENTS

Drizzle of olive oil

1 (20 oz) can of young jackfruit – drained & shredded by hand

1-2 garlic cloves – chopped

2 tsp cider vinegar

2 tsp Dijon mustard

A few dashes of soy sauce or tamari

1/3 cup ketchup

1 TBS blackberry (or other dark berry) jam or preserves or chutney

1 TBS Sriracha

1 tsp molasses

A few dashes vegan Worcestershire sauce (optional)

1 tsp smoked paprika

1/2 tsp brown sugar

1 tsp onion powder

1 tsp garlic powder

1 tsp chili powder

DIRECTIONS

Heat a little bit of oil in a pan.  Add the shredded jackfruit & the remaining ingredients & combine.  Heat through & serve as you desire.

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That above is jackfruit.  It is a staple in Southeast Asian diets.  It is a giant fruit that grows to 100 pounds.  If you want to read more about it – I went into some detail in my Vegan Jackfruit Spicy Szechuan Dan Dan Noodles post.  Those are the noodles – below.

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I bought this jackfruit in cans for $1.39 at my favorite Thai market – Bangluck – but I hear most Asian markets carry it.  Just be sure to buy UNRIPE or young jackfruit in water or brine.  Ripe jackfruit in syrup – it seems – tastes like Juicy Fruit gum & would be awful in this dish.

I made this in the slow cooker using a combination of jackfruit & Beyond Meat vegan chicken strips.

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Both the jackfruit (above) & chicken will require that you shred it using two forks to achieve the pulled chicken visual.  It is easy once they are warmed & soft.  Just fish them out of the BBQ sauce & shred them on a cutting board.

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I used it in tacos – HERE.

And on pasta – HERE.

And on pizza HERE.

Vegan Pulled Chicken with Jackfruit in a Sriracha and Blackberry Jam BBQ Sauce for the Slow Cooker

Serves 6

INGREDIENTS

2 (20 oz) cans of young jackfruit

9 oz vegan chicken (or two more cans jackfruit)

4 garlic cloves – chopped

2 TBS cider vinegar

2 TBS Dijon mustard

1/3 cup soy sauce or tamari

2/3 cup ketchup

1/4 cup blackberry (or other dark berry) jam or preserves

3 TBS sriracha

1 TBS molasses

2 TBS vegan Worcestershire sauce (optional)

1 (12 oz) bottle of dark (or other) beer (optional)

2 tsp smoked paprika

1/3 cup brown sugar

1 TBS onion powder

1 TBS garlic powder

1 TBS chili powder

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DIRECTIONS

Put everything in the slow cooker & leave on high for 5 hours.

At some point – you need to use two forks & shred the chicken & jackfruit.

Serve as you would serve any pulled chicken.

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DDD #26 – Spicy Vegan Sriracha Miso Cole Slaw

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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 2015 recipe because I now have a www.VideoVegan.com video to accompany it!  Click the image below to watch & please subscribe to my channel.

This is super easy – especially if you buy some of that pre-chopped slaw mix.  And why not?  Why buy two heads of cabbage & spend time chopping & then not use all the cabbage & have two half heads in the fridge – laying a guilt trip on you until they turn brown enough to warrant tossing them?   Who needs that shit?  Cabbage likes to pop all over the place, too, like cauliflower.  So – do yourself a favor and buy a bag of cole slaw mix.  Or not – your call.

This can be served as a side or as a burger topping or, as I did last night, put on top of tacos.  Creamy, yummy & cruelty-free.

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Spicy Vegan Sriracha Miso Cole Slaw

Makes about 3 cups

INGREDIENTS

8 oz (3 cups) of chopped cabbage (I used a bagged slaw mix) & carrot shreds

1/8-1/2 cup sriracha – start small & add in increments until you reach your spice level

1/3 cup vegan mayo – (increase if you like wetter slaw)

2 TBS white balsamic vinegar (or white wine vinegar)

2 TBS miso paste

1/2 tsp sesame oil

2 TBS agave nectar

1/4 tsp salt

2 TBS chia seeds (optional but very good for you)

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DIRECTIONS

I literally put everything in a tupperware container & just shook the bejesus out of it.  You can just stir it all up in a bowl.  Increase mayo or sriracha or salt to taste.

Chill & serve!

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DDD Ep. #17 – Vegan Char Siu or Chinese BBQ Pork Ribs

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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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Reposting this recipe because I have a video to accompany it. Please – subscribe to my channel on Youtube. Www.VideoVegan.com.  Click the image below to watch.

One of my all-time favorite foods, since childhood, is BBQ ribs – especially of the Chinese variety.  Sticky, sweet & chewy – just delicious.  I lived above a Chinese take-out while I was in high school & smelled this shit cooking every day & never tired of it.  Even as the grease filled the air & I could feel my skin breaking out – I still craved these all the time – even if I only let myself have them on special occasions – mainly because I perceived them as extremely fattening and bad for you.

Then I gave up meat in the eighties & all ribs of all varieties fell forever from my diet.

Still – I craved that BBQ sauce & would have my mother send me the Ah-So Sauce (below)  – a brand not available in Los Angeles – and I would stir it into rice or dip vegetables in it.  It was not nearly as satisfying as ribs but I learned to live with it.

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Chinese BBQ pork is called Char Siu.  Lee Kum Kee brand is widely available & certainly available online.  I saw this jar on a shelf & a great idea popped into my mind.  Why not make BBQ pork using Beyond Meat vegan chicken?  Why not, indeed!  Their chicken strips have a texture that can be experienced as chicken OR pork – as pork & chicken really do have a very similar quality.   And – I also decided to make the Char Siu sauce from scratch.  The ingredients are not terribly exotic & can certainly be purchased online – if your local ethnic or regular grocery stores don’t have them all.  The result was visually vibrant & the flavor is dead on.  I recommend this dish very highly!  You could also chop these “ribs” up & make a pork fried rice that would feel even the most deenerate carnivore.

I marinated the chicken overnight (in the bag) but that is totally unnecessary.  You can whip these up in ten minutes & feel all take-out Chinese-y & get your late night, OMG-I-drank-too-much experience right in the comfort of your own kitchen.

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Vegan Char Siu or Chinese BBQ Pork Ribs

Serves 2 as an appetizer – double the marinade recipe if you like lots of BBQ sauce on your ribs

INGREDIENTS

9-12 oz vegan chicken (or seitan strips)

1/2 tsp Chinese 5 Spice

2 TBS agave nectar

2 TBS Shao Xing Chinese rice wine

1 TBS hoisin sauce

1 TBS Thai chili sauce

1 TBS dark soy sauce

2 tsp vegan oyster or mushroom-flavored sauce

2 tsp molasses

1 TBS minced garlic

1 TBS sesame oil

1 tsp red food coloring (critical for the fiery red color)

GARNISH (optional) – sliced scallions or green garlic

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DIRECTIONS

Blend all the ingredients together & then add the chicken.  Marinate for a few minutes – or overnight.  I did this right in the Beyond Meat packaging.

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When you are ready to cook them – heat a pan treated with cooking spray.  Add the MARINADE first & heat until it bubbles.  Add the chicken & cook, on high, turning often.  The idea is to let them get a bit blackened.  The sauce will thicken very quickly – which is why I suggesting doubling the marinade recipe if you like lots of sticky BBQ sauce.  You could even heat part of the marinade in a separate pan & pour it over your finished ribs.

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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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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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I am reposting this recipe from June 2014 because I have a new Video Vegan Youtube recipe to go with it.  Check it out here:

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.

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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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10-Ingredient Vegan Spicy Chinese Barbecue Chicken with Broccoli & Sugar Snap Peas

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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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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.

This is as easy as a dish can be!  It took me less time to make the chicken & broccoli than it did to make the rice.  Easy, delicious & as spicy (or not) as you please.  Ok – I list 11 ingredients but I only used snap peas because I had them.  Use them, lose them, substitute them with something else.  Your call.

Vegan Spicy Chinese Barbecue Chicken with Broccoli & Sugar Snap Peas

Serves 2

INGREDIENTS

9 (or more) ounces vegan chicken (I adore Beyond Meat brand) – cubed

Broccoli for two – cut into florets (amount is up to you & your love of broccoli)

Sugar snap peas (optional) – as many or as few as you please

1-2 jalapenos (red or green) – diced (optional & up to your tolerance for heat)

1 scallion – sliced (green & white parts)

1 TBS olive or coconut or other cooking oil

for the sauce (double this sauce recipe if you like a lot of sauce or want extra sauce for some rice)

1/4 cup vegan hoisin sauce

1/4 cup soy sauce (or liquid aminos or tamari)

1 TBS chili paste (sambal oelek or chili garlic sauce)

1 tsp fresh minced ginger (I used bottled)

2 TBS dark berry jam (I used Marionberry jam but blueberry, blackberry or raspberry would work.  Orange might be nice, too!)

GARNISH: warm cooked rice, sesame seeds, sliced scallions

DIRECTIONS

Make rice or whatever grain you like.

Heat the oil & saute the jalapenos & scallion slices for a minute or two.  Add the remaining sauce ingredients & the chicken.  Heat for a few minutes until the chicken is warmed & the sauce thickens a bit.  Lower heat & set aside.

Boil water & blanch the broccoli & peas (if using) for 5 minutes then drain.   You can either add the broccoli to the chicken & sauce or simply serve it beside the chicken.

Plate with some rice & garnish with sesame seeds & scallion slices.

Vegan Black Jasmine Pork Fried Rice with Egg (Thai Rice Berry)

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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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VeganEgg-packaging

Follow Your Heart came out with a vegan egg (photo above stolen from Google).  The first time I tried it – I was put off by the fact that it is a powder you add water to & that it takes FOREVER to set & become eggy.  It seemed like a chemical rubber to me & I talked shit about it a bit.  When I decided to make a fried rice – it crossed my mind that this egg might work better as part of a larger dish – without the pressure of having to stand on its own.    So – I made it again.  I noticed that the powder even has a very faint eggy-sulfur smell – that I did not notice the first time.  And – this time – I let the pan get very hot before I added the mix.

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And – this time – it came together a bit more quickly.  I added some salt to it before it set & scrambled it until it was no longer wet.  And tasted it.  And, this time, I kinda liked the result.  The visual isn’t perfect but the taste & texture were actually pretty good.  I wonder how a quiche or chilaquiles might turn out with this stuff.  I will experiment & report back.  But – if you crave breakfast eggs – I am changing my thumbs down on these to a pretty enthusiastic thumbs up.   Omelettes might be the ideal way to use this stuff – because added flavors & textures can only help.

One thing – once set – these eggs don’t break up like real egg & so – cut up – they look sorta plastic (visually – see below) and were lost & overwhelmed in this rice.  Just FYI.

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As to this rice dish – it was just an excuse to make my awesome Vegan Char Siu or Chinese BBQ Pork Ribs – above.  Those fuckers are so convincing & delicious – I just had to make them again the very next day!  I also had a myriad of random vegetables to use up & I really wanted to experiment with the vegan egg again – so – this dish was born.  It is a pretty straight-forward stir-fry & you can add anything you want to it or lose anything from it that you don’t like or have around already.    Two notes – the egg gets sorta lost in this so it might be a waste to use them for this dish and – I stirred the chopped “pork” into the stir-fry where the heat sorta steamed their crispy, stickiness away.  In the future – I would top each plate with a portion of the ribs — on top or on the side.

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Also – I made this with my newest rice discover – Thai Rice Berry (black jasmine) rice.  ANY rice will work – but I had this left over so that is what I used.

I saw this new rice at my favorite Thai grocery store – Bangluck.   $10 for 5 pounds – so I could not resist.  I looked it up online & found THIS:

Riceberry  Rice is the new variety of rice that has been bred in Thailand. The rice is deep purple in colour; this rich dark colour is typical of plants that yield high nutrition. Rice berry rice is cross pollination of three hardy and loved rice strains; they are:

  • Thai Hom Mali Race – also known as fragrant jasmine rice, the highest quality and most sort after rice in the world, after cooking it retains its structure but takes on a soft fluffy consistency.
  • Hom Nin Rice – has well known and documented antioxidant properties, but this grain can become a little chewy if it isn’t cooked through.
  • Khao Dawk Mali 105 – a hardy seed which will grow in a broad range of agricultural environments.

The cross-pollination of these three rice plants has resulted in Riceberry Rice, a new and exciting rice variety. Riceberry takes on the best attributes of each of the grains that were used in its inception. The light fluffy texture and flavour from Thai jasmine rice, high in minerals and antioxidants from Hom Nin rice and hardy and high yield characteristics of Khao Dawk Mali 105.

Riceberry Rice Nutrition Profile

Riceberry rice is rich in many antioxidant that help our immune system stay healthy. It contains significant levels of:

  • Beta-carotene
  • Gama Oryzanol
  • Vitamin E
  • Folic Acid
  • Tannin
  • Zinc
  • Fiber
  • Bran Oil

These antioxidants, vitamins and minerals give riceberry rice a nutrition profile that is relatively unique. The dark purple colour it matures signifies it high nutrition content and gives it a unique appearance when served.

The rice is also extremely high in fiber and bran oil, this natural aids digestion and helps keep the stomach free from disease.

Thai Rice Glycemic Index

Riceberry rice has been graded as low-medium in the glycemic index. The abundant fiber and bran oil which it contains helps to reduce the risks of diabetes by hindering the absorption of sugars into the blood through the stomach. It also helps the pancreas function better.

– See more at: http://www.thenaturalhealthmarket.co.uk/riceberry-organic#sthash.388tjdGM.dpuf

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Vegan Black Jasmine Pork Fried Rice with Egg (Thai Rice Berry)

Serves 4

INGREDIENTS

Vegan Char Siu or Chinese BBQ Pork Ribs

3-4 cups cooked rice

2-3 TBS olive or coconut oil

1 small onion – diced

1 large carrot – diced

1 red (or other) bell pepper – diced

1-6 chili peppers (I used 2 serrano & 4 jalapeno – but I love heat)

2 cups purple cabbage (or green or both) – chopped

1 head Swiss chard – ribs removed & chopped

4 radishes – sliced

1 cup peas

4 TBS liquid aminos (or soy sauce or tamari)

1 TBS minced ginger

1 TBS minced garlic

2 Follow Your Heart vegan eggs (optional)

GARNISH – more radish slices and/or lime wedges, sliced scallions or sliced green garlic

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DIRECTIONS

Make the pork ribs & set aside.  When cool enough to handle – chop them up.

If using the eggs – make them, chop them up & set aside.

Heat the oil in a large saute pan or wok.

Basically – just dump everything (except the rice, egg & ribs) in there & cook until the veggies are soft.  You might want to wait until it is close to done before adding the peas so that they don’t get all smooshed.  Add the rice & combine.  My photos show adding the egg & ribs to the pan but I think they would work better added to each serving when you plate the rice.

Plate the portions & top with chopped egg & pork and any garnish you prefer.

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