DDD Ep. #16 – Spicy Vegan Chinese Green Pepper Beef

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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.

 

Another easy gem made from Trader Joe’s Beef-less Strips.  Of course – real beef could be used.  Green pepper beef is my bad-ass boyfriend Miles’ favorite Chinese dish so I expect I will post an actual meat version of this some time down the line.

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Easy as can be & rather delicious.  Mine was a bit on the salty side so be sure to use the low sodium soy sauce.  I added dark soy sauce but if you cannot find this – omit it.  I used a vegetarian oyster sauce.  As with the dark soy – if you cannot find it – omit it.

I bought white rice from a local Thai joynt – hence the take-out container.

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Spicy Vegan Chinese Green Pepper Beef

Serves two pretty easily

INGREDIENTS

8 oz Trader Joe’s Beef-less Strips (or other vegan meat) – or real beef

1/2 onion – sliced thin

1 1/2 bell peppers – colors of your choice – sliced thin

olive oil

cornstarch

1 cup water

1/3 cup low sodium soy sauce

1 TBS dark soy sauce (optional)

1 tsp black pepper

1 TBS crushed red pepper (or to taste)

1 TBS ginger – minced

6 garlic cloves – minced

2 TBS brown sugar

1 TBS rice wine vinegar

1 TBS vegetarian oyster sauce (optional)

Cooked rice of your choice

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DIRECTIONS

Toss the meat in a few TBS of cornstarch to coat it.

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Heat a TBS or 2 of olive oil in a saute pan over high heat.  Sear the meat & the crushed red pepper until it browns a bit on all sides.  Set it aside in a bowl.

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Add another TBS of olive oil to the pan & cook the onions & peppers over medium heat until soft.  Put them in the bowl with the meat.

Add another TBS of olive oil to the pan & add the garlic & ginger.  After one minute add the soy sauces, water, black pepper, brown sugar, rice vinegar & oyster sauce.  Bring to a boil & let it thicken just a bit.  Add the meat & peppers & stir to blend.  Cook it down until the sauce is as thick as you want it & serve over rice.  YUM!

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Spicy Vegan Szechuan Beef & Vegetable Stir-Fry

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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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This is really easy & does not use any ingredients that are especially exotic.  I added WAY too many hot peppers & blasted my face off with this one – so – I will recommend using less spice here than I did.  I used Gardein Beefless Tips that I found in the freezer section of my local Ralph’s.  You can use these or any other meat replacement you prefer.  The ratio of veggies is an entirely personal one.  You can take my suggestions or wing it – or just go straight beef & rice.  Your call.  But it is easy & bursting with flavor!

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Spicy Vegan Szechuan Beef & Vegetable Stir-Fry

Serves 4 with cooked rice

INGREDIENTS

Cooked rice of your choice

2 TBS coconut oil (or other cooking oil)

9 oz meatless beef – defrosted

2 cups broccoli florets

2 bell peppers – seeded & cut into strips

3 carrots – chopped

1 leek or medium onion – chopped

1 large zucchini – chopped

4 oz mushrooms – sliced

1-2 jalapenos or serranos (seeded to lessen the heat) – or to taste – diced

1-3 tsp cornstarch (optional)

for the sauce

2 TBS vegan oyster-flavored or mushroom-flavored sauce

1 TBS minced ginger

1 TBS minced garlic

2 TBS chili garlic sauce (or sambal oelek)

1 TBS liquid aminos (or tamari or soy sauce)

1 TBS dark soy sauce

1 tsp chili oil

1 TBS sesame oil

1 TBS dark berry jam (or molasses or brown sugar)

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INSTRUCTIONS

Cook the rice & set aside.

Mix the sauce & pour it into the bag with the faux beef & smoosh it around to marinate.

Heat the coconut oil in a wok or large fry pan.  I added the leeks & carrots & mushrooms first – because they take the longest to soften.

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Add the fest of the produce.  Broccoli & zucchini cook fastest – so I added them last.  Once the veggies are cooked to your liking, stir in the beef & marinade.  You might want to add a bit of water – but not much.  If the sauce feels too thin – whisk in a tsp of cornstarch.  Mine did not need it but yours might.  Toss to heat through & serve with rice.

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Vegan Creamy Roasted Red Pepper & Sweet Potato Soup with Coconut-Ginger Cream, Pistachios & Pomegranate Seeds

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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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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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This might – honestly – be the most delicious soup I have ever made and it is as easy as can be.  If you have a blender, food processor or immersion blender – you can wow the fuck out of your friends with this glorious, autumnal, light & healthy, rich & creamy soup!  I used all the random veggies that I had wilting in my vegetable bins.  You can add or subtract ingredients but I gotta say – this baby is kinda perfect!  Very little added oil & chock full of veggie nutrients.  The Coconut- ginger cream is certainly optional but it adds a nice level.  The pistachios & pomegranate were for texture & color – but they can go with little impact on this soup.  If you are not vegan – stirring in a little goat cheese might be a nice touch.

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Vegan Creamy Roasted Red Pepper & Sweet Potato Soup with Coconut-Ginger Cream, Pistachios & Pomegranate Seeds

Serves 4 very well

INGREDIENTS

3 medium sweet potatoes – sliced into 1/2-inch rounds

3 bell peppers – halved & seeded

1/2 onion (or a leek or some shallots) – peeled & cut in half

10 small carrots – ends trimmed

1 jalapeno (optional)

1 TBS fresh lemon juice (optional)

2 garlic cloves

1 tsp red (or other) curry powder (or curry paste)

1 tsp smoked paprika

1/2 tsp ground cumin

1/2 tsp cinnamon

1/2 to 1 tsp cayenne

Several fresh thyme sprigs (or 1/2 tsp dry thyme)

4 cups vegetable stock

olive oil (or coconut or other oil)

S&P

Garnish – pistachios and pomegranate seeds (optional)

for the coconut-ginger cream

5.5 ounces coconut milk

1-3 TBS minced ginger (I used a squeezable kind) – or to taste

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DIRECTIONS

Heat the oven to 450 degrees.

Toss the vegetables in a bit of olive oil & spread in a single layer on cooking sheets (covered with either foil sprayed with cooking spray or parchment paper).  Salt & pepper liberally.  Cook for about 30+ minutes or until the veggies are soft.  Some might need to come out earlier than others.  I cooked an extra sweet potato to put in my dogs’ food tonight.  They LOVE sweet potatoes.  The bell peppers should blacken a little bit.  When the peppers are done – either put them in a tightly-closed container or wrap them in foil to cool a bit.  This will make them sweat & the skins should peel off nicely under running water.  Do not worry if all the skin does not come off.

Meanwhile – combine the coconut milk & ginger – adding ginger in increments – until it tastes good to you.  Set aside.

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Once you can handle the veggies (not the sweet potatoes) – chop them a little bit.  Seed the jalapeno to make it less spicy.  I used the seeds.

Heat a little olive oil in a large stock pot & add the chopped veggies & sweet potato and garlic.  Stir to combine & then add stock & spices.  Squeeze in about a TBS lemon juice.  Bring to a boil & turn off heat.

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Puree the soup in batches or with an immersion blender.  I added about 1-2 cups of water to thin it enough to puree in the blender.  Season with S&P.

Serve garnished with coconut-ginger cream, pistachios & pomegranate seeds.

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Vegan Creamy & Healthy Roasted Red Pepper Pasta with Cauliflower

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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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This one is easy & healthier than you might guess – because both the pasta & the sauce are chock full of cauliflower.  No cream is used & you can control the ratio of pasta to cauliflower to suit your tastes & needs but the cauliflower in the sauce is a great way to get extra veggies into your kids.

I used fresh roasted red bell peppers but you can used jarred.  It is not difficult to roast them.

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Fresh Roasted Red Bell Peppers

Ingredients

Red bell peppers

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DIRECTIONS

Roast on a grill or on the burners of your stove (or in the over at 500 degrees for 30-40 minutes) – turning often until completely black on all sides.  Wrap in foil & allow to sweat a few minutes.  Under cold running water – slide the skin off the peppers & remove the stem & seeds.  Done!

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Vegan Creamy & Healthy Roasted Red Pepper Pasta with Cauliflower

Feeds 4

INGREDIENTS

Olive oil

1 large head cauliflower – cut into florets

3-5 red bell peppers (The more you use the stronger the flavor & brighter the color.  I used 3 in this.) – roasted & peeled as described above OR an equivalent jarred roasted peppers.

1 large leek – sliced & washed (or onion or shallots) – pat them dry to avoid splattering the oil

1-6 cloves garlic (to taste) – chopped

1 – 1 1/2 cups non-dairy milk (I used unsweetened almond milk)

1/4 – 1/2 cup fresh basil (plus extra for garnish)

Crushed red pepper to taste

S&P

1-2 TBS nutritional yeast (optional)

1/4 cup vegan Parmesan

12 oz pasta

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DIRECTIONS

Cook the pasta, drain & set aside.

Meanwhile, boil the cauliflower 5-7 minutes – until soft.  Drain & set aside.

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In a very large saute pan, heat about 1 TBS olive oil & saute the leeks until soft.  Add crushed red pepper & garlic and saute another minute.

Put the leeks, about 1/2 the cauliflower florets, roasted red peppers, nutritional yeast, vegan Parmesan, fresh basil and s&p (to taste) into a blender or food processor.  Puree adding as much milk as you need to get the sauce to a consistency you like.

Return the sauce to the pan & add pasta & remaining cauliflower.  Heat through & season to taste.  Serve with basil as garnish.

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Vegan Spicy Ginger-Garlic Red Pepper Beef Steak with Vegetable Fried Cauliflower Rice

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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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All my posts now have a VERY customizable PRINT & PDF option.  Create a PDF & save the recipe to your computer or just 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 whipped both the rice & the beef up within 30 minutes – the beef part taking about ten minutes.  SO EASY!   This is quick, easy & the most exotic ingredient is dark soy sauce – which is a very optional ingredient.  As a Beyond Meat superfan – I was unfamiliar with these Gardein Beefless Tips – until today.    I must confess – I found them quite delightful.

This recipe is pretty healthy – especially if you use cauliflower rice.  I threw mine together with cauliflower, carrots, zucchini & jalapenos, ginger, garlic & some soy sauce and a squeeze of some Kung Pao sauce – because that was what I had.  You can stir fry any combination of veggies & spices you prefer.  Here are a few variations of cauliflower rice for you to consider:

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Spicy Vegan Chicken in Pad Thai Sauce with Garlic and Ginger Green Beans and Cauliflower Rice (above)

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Garlic & Ginger Cauliflower Rice (above)

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Easy Cilantro Scallion Lime Cauliflower Rice (above)

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Coconut, Ginger & Jalapeno Cauliflower “Rice” (above)

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Spicy Orange Cauliflower with Cauliflower Fried Rice (Vegan & Gluten Free) (above)

Any of those rices would work – or any invention you might come up with.

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Vegan Spicy Ginger-Garlic Red Pepper Beef Steak

Serves 2

INGREDIENTS

9 oz vegan steak tips or other vegan beef

2 red bell peppers – sliced

1 onion – sliced in a similar shape to the bell pepper strips

Olive oil (or coconut oil)

1 tsp crushed red pepper (optional)

2 TBS minced ginger (I always use jarred because t is so much easier)

1-4 garlic cloves – minced

1 cup low-sodium soy sauce (or tamari)

1 cup water

2 TBS dark soy sauce (omit if you cannot find it)

1/2 cup (or more to taste) brown sugar

1-3 TBS cornstarch

Garnish – scallions & COOKED CAULIFLOWER RICE (make ahead because the beef cooks quickly)

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DIRECTIONS

Heat about 1 TBS oil & saute the red bell & onion & beefless tips over high heat until the vegetables begin to get soft – maybe 3-5 minutes.  Add the garlic & ginger & crushed red pepper.  Stir to combine and cook about 1 minute.  Add soy sauce, dark soy sauce, water & brown sugar.  Bring to a boil & stir in cornstarch 1 TBS at a time.  The sauce should thicken very quickly so you might not need to use a second or third TBS.  Your call.  If it gets too thick – just add water.

Serve with your cauliflower rice & some sliced scallions.  Mmmmm!

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Vegan Beef & Broccoli Stuffed Peppers

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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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OK – so – I saw that vegan cheese above & decided to give it a shot.  I have yet to find a vegan cheese that tastes remotely like cheese and, I must confess, these individual slices do taste like a creamy cheese.  Best I have found – so far.  But – like every other vegan cheese I have experimented with – this shit DOES NOT melt.  I cooked four peppers – two with this cheese & two with real mozzarella.  I left them in a 400 degree oven for 45 minutes.  I burned the mozzarella black but the fake cheese did not melt.  At all.

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See?  It is even burned at the edges but zero melting factor.  Tastes good but useless of you need a melted cheese.

Most stuffed peppers I have had are filled with some sort of meat & rice & they are often drowned in a red sauce.  I wanted these to be lighter so there is no carbohydrate in them & I served them clean – without a sauce – and they were very tasty.  I apologize – again – for less than stunning photos but the overcooking that resulted from my efforts to melt the unmeltable – but do not be thrown.  These are easy & yummy.

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Oh – and there is a little bell pepper tip for you!  And – I recommend Beyond Meat vegan products.  Best on the market!  Go to their site to find out where you can find it near you.

Vegan Beef & Broccoli Stuffed Peppers

Serves 2

INGREDIENTS

4 bell peppers (male – if you can get them) – tops cut off & de-seeded

9 oz vegan beef crumbles

2 TBS olive oil

1/2 onion – diced

1 head broccoli – chopped fine

1 cup peas

1 cup corn

2 jalapenos – seeded & diced ( I left the seeds in for extra heat)

1/4 cup parsley – chopped

Cheese of your choice – vegan or otherwise (I use 1/2 vegan & half real mozzarella)

Garnish options – parsley, basil or micro arugula (I opted for micro arugula) or a warmed red sauce

DIRECTIONS

Heat the oven to 350 degrees.

Heat the olive oil in a saute pan & saute the onion, broccoli, corn, peas, beef, jalapenos & parsley until the veggies are tender.

Put your peppers in a casserole or pie pan & stuff them with the mixture.

If you are using vegan cheese – you can top them with it before they go in the oven.  If using read cheese – put that on in the last 15 minutes of cooking – lest it burn.

Cook for 30-45 minutes – or until the peppers are cooked to your taste.

Serve with the garnish of your choice.

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Grilled Eggplant and Red Bell Pepper Quesadilla with Fresh Mozzarella, Olives and Basil

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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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The top video there is trailer for my novel.  The second is me reading from it a while back – at Vroman’s.

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Quesadillas.  Who doesn’t love them?  You can put any old thing in there to suit your tastes or empty your fridge of perishables on the verge of perishing.  That is what I did here.  I had some sad eggplants & a sad red bell pepper.  So – I grilled those bad boys up & – if I’d had guests – nobody would have been the wiser.

I like to use these uncooked tortillas.  Not sure why.  They come out the same in the end & I am not one to add work for the sake of work – but these please me.  Use regular ones if you feel like it but definitely try this quesadilla!  I was surprised at how substantial & delicious it was.  Grilled eggplant is so delightful – I think even eggplant haters might enjoy these guys.

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Grilled Eggplant and Red Bell Pepper Quesadilla with Fresh Mozzarella, Olives and Basil

INGREDIENTS

Tortillas

Fresh mozzarella (or vegan alternative)

Basil

Sliced black olives

Eggplant

Red bell pepper

Italian salad dressing (or just some olive oil)

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I dredge my vegges in Newman’s Own Oil & Vinegar & grill them up.  This can be done on a grill or in a grill pan.  You might even pull it off directly on the burners but it might get messy.  Chop the grill eggplant & red pepper.

If using uncooked tortillas, cook two of them on one side only.  Then Flip one over & stack the contents upon it.  Top it with the other tortilla – cooked side down & top with the lid of a pan.

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Using a spatula, flip the quesadilla & cook it on both sides until it is nicely browned & the cheese is melted.

Divvy it up as if you were gonna share it & then eat the whole Goddamn thing yourself!  I did!  MMMMMMM!

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