DDD #119 – Vegan Sriracha Chicken Bowl with Broccoli

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All Photos © Christine Elise McCarthy 2018

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 below to watch the video for this recipe.  Plus – watch it to meet my newest foster dog – an adorable & brave trauma rescue from Uruguay and hear how I met Rachel Maddow, Fairuza Balk, Doyle from the Misfits & more!

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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 ounce packages.

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10-Minute Spicy Vegan Sriracha Chicken & Broccoli Bowl

Serves 2

INGREDIENTS

9 to 12 ounces vegan chicken – cubed

1 jalapeno – seeded & diced (optional)

1/4 red bell pepper – chopped

Olive oil

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

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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.

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Vegan Protein Salad Bowl – Chickpeas & Roasted Beets, Ancient Grains (Quinoa, Amaranth & Millet) with Orange Tahini Dressing & Chia 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 is a really easy salad – especially if you buy already roasted beets or, like me, roasted them ahead & had them all ready.  I used this ancient grains mix (above) but any grain you prefer could be used – like the quinoa below.

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I made the dressing but you could use any dressing you prefer.  I had the gorgeous bottle of blood orange olive oil from my friend, Alyse, but regular olive oil is fine.

How to roast beets:

Heat oven to 400 degrees.  Wash beets well.  Coat with a thin layer of olive oil & wrap in foil.  Cook, undisturbed, for at least 45 minutes (it could take much longer for big ones), until a knife pierces one with little resistance. They may cook at different rates.  Remove the skin on each when they are done by just pushing it off under running water.

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Vegan Protein Salad Bowl – Chickpeas & Roasted Beets, Ancient Grains (Quinoa, Amaranth & Millet) with Orange Tahini Dressing & Chia Seeds

Serves 2

INGREDIENTS

4 beets – roasted (as outlined above), peeled & sliced

1 (15 oz) can chickpeas – drained

1 cup of dry grains – cooked as per directions

1/4 cup parsley – chopped

Chia seeds (quantity up to you)

for the Orange Tahini Dressing (makes more than you will need for these two servings)

3 TBS tahini

3 TBS fresh orange juice

2 TBS balsamic vinegar

2 TBS apple cider vinegar

1 TBS maple syrup or agave nectar

1 TBS olive oil (infused with orange if you have it but not necessary)

1 tsp orange zest

1 garlic clove – minced

1/2 tsp dry mustard

S&P

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DIRECTIONS

Whisk the dressing ingredients together.

Plate the bowls by putting some grains, sliced beets, chickpeas & parsley in each bowl.  Drizzle with dressing to taste.  It does not need much.  Sprinkle with Chia seeds.  Toss.

Devour!

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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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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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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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Vegan Mixed Vegetable Burrito Bowl with 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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Burrito bowls – easy & endlessly customizable.  I used leftover Coconut, Ginger & Jalapeno Cauliflower “Rice” – seen just above – and that made this bowl virtually guiltless – because cauliflower rice is just grated cauliflower.  The only ingredients left in the bowl that were not vegetable were the vegan cheese & the black beans.

So – there is no real recipe here – but rather a list of ingredients I used & a few suggested alternate or additional ingredients.

I used a teensy bit of bottled vinaigrette on my bowl.  You can toss yours with dressing or a squeeze of lime & some olive oil – or just lime – or whip up a:

Lime & Cumin Vinaigrette

1/3 cup olive oil

3 TBS lime juice

1/2 tsp Dijon mustard

1/2 tsp ground cumin

1/2 tsp chili powder

S&P to taste

Whisked together.

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Vegan Mixed Vegetable Burrito Bowl with Cauliflower “Rice”

MY ingredients were:

Cauliflower rice (you can use regular cooked rice or try one of my cauliflower rices)

Sliced avocado

Black beans – drained & rinsed

Cherry tomatoes – halved

Arugula (you can use any lettuce or leafy greens you prefer)

Purple cabbage – sliced

Red onion – diced

Jalapeno slices

Vegan cheesed – chopped

Cilantro

Lime juice & wedges

Dressing of choice

OTHER POTENTIAL INGREDIENTS – corn, pico de gallo, sliced radishes, vegan chicken or beef crumbles, vegan sour cream or a vegan Mexican-style cheese, bell pepper, shredded carrots, guacamole, salsa, scallions, corn tortilla strips, quinoa or lentils or other grain – rather than rice.

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DIRECTIONS

Assemble the bowls as you like or let individuals assemble their own.  Add whatever dressing you like & mix it all up.  Easy peasy!

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10-Minute Spicy Vegan Sriracha Chicken & Broccoli Bowl

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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 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.

Beyond-Meat1

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10-Minute Spicy Vegan Sriracha Chicken & Broccoli Bowl

Serves 2

INGREDIENTS

9 to 12 ounces vegan chicken – cubed

1 jalapeno – seeded & diced (optional)

Olive oil

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

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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.

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Vegan Creamy Polenta Bowl with Roasted Beets, Toasted Walnuts, Thyme & Balsamic Glaze

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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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Once again, I created a dish out of an effort to use what I had on hand and, I must admit, I am quite delighted.  I had a bag of polenta from the bulk section at Lassen’s (a store that is a wonderland of healthy foods but 1) mixes meat & vegan items in the same cases & it can get confusing and 2) is SO FUCKING claustrophobic that I am in a mild panic the whole time I am there).  I also had some roasted beets I needed to use.  Voila!

I am a huge fan of both polenta & grits (grits being the same thing, really, but just not as finely ground).  I especially like them creamy & soft – like a porridge.  Most polenta & grits recipes have cheese in them & you can certainly add cheese but this didn’t need it.  AND – I cooked the polenta in my slow cooker while I went spinning this morning!  I came home, exhausted, to a vat of steaming, creamy polenta.  Win win!

If you are not vegan, some crumbled goat cheese on this would be divine!  Actually – they make lots of vegan cheeses that are like goat cheese or Boursin & a little bit of one of those might be a nice addition to this dish.   If you don’t like or don’t have walnuts – I think pistachios would be better, anyway – I just didn’t have any.  Oh – and polenta is naturally gluten-free.  This is a very low fat recipe but is warm & hearty & great for winter weather.  If you really want to get all cold-weather crazy – stir a small can of pumpkin puree into the polenta.   Yuuuum!

I used this balsamic glaze (below) but a balsamic reduction is VERY easy to make.

BALSAMIC REDUCTION

Simply boil a nice balsamic until it reduces by about 50-75% and has a thick syrupy texture.  It really does reduce a LOT so – if it reduces to too little for your pizza – just boil down some more.  Be careful not to burn it! I used about a tablespoon of the reduction on this polenta.

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Vegan Creamy Polenta Bowl with Roasted Beets, Toasted Walnuts, Thyme & Balsamic Glaze

This makes enough polenta to feed 4 easily.  The quantity of the toppings is up to you.

INGREDIENTS

2 cups dry polenta

8 cups vegetable stock

Beets

Walnuts (or pistachios)

Fresh thyme removed from stems

Balsamic glaze (see recipe above if you want to make it yourself)

(Adding vegan goat cheese – or any other very soft cheese) at the end with the beets & nuts would take this to the next level.  Fried sage – in place of the thyme – might also be nice.)

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DIRECTIONS

Heat the oven to 425 degrees.

I cooked my polenta in a slow cooker by simply putting the polenta & stock in there, setting it on high (cover on) and two hours later – I had a lot of creamy goodness.  If it gets too thick, add more water or stock.  If it is too thin – cook a bit longer (taking the top off accelerates this process).

OR – cook your polenta according to the package (using stock rather than water).  Stove top – this should take 30-40 minutes.

Wrap beets well in foil. You might want to drizzle a bit of olive oil in there but that is not necessary.  Place on a baking sheet and bake until beets are slightly soft to the touch, 45 minutes to 1 hour depending on their size. Cool beets and then rub off skins (use a paring knife for tough spots).

Toast the nuts in a dry pan for 2-3 minutes – stirring frequently so they do not burn.  Set aside.

Now – assemble your bowls.  Spoon in the polenta, top with beets & nuts & a drizzle of balsamic glaze & some thyme leaves.  Add cheese – if you are using some.  I did not.

Eat’m up!

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Vegan Beef & Vegetable Bibimbap Bowls

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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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Bibimbap!  A signature Korean dish.  Bibimbap translates literally to “mixed rice.”  Typically made with sauteed vegetables, beef, gochujang sauce & topped with a fried egg – diners mix it all up before eating it – so that the yolk & the gochujang sauce get completely incorporated.  It photographs very well – especially when using that egg.   Look HERE at how gorgeous it can be!   I think some people even serve it with a raw egg & let the heat of the other ingredients cook the egg.  I did not do this.  I used no egg at all and Beyond Meat Beefy Crumbles rather than real beef.  Depending on your diet & tastes, you could add egg or eliminate the vegan meat – or use different vegetables.

The most critical ingredient is the gochujang sauce.  Gochujang is a spicy, red paste – thicker than ketchup – that adds the distinct flavor to this dish.  If you cannot find it locally – HERE are a ton of options available on Amazon.  It is not expensive & should last in your fridge as long as any other condiment – which, let’s face it, for most of us means – years.  Korean markets sell it in gigantic tubs – so that should tell you how critical it is to Korean dishes.

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I used this Chinese BBQ sauce – which I later discovered has honey in it.  Oops!  Well – I am not strictly vegan but, if you are, be sure to buy a vegan Asian BBQ sauce (maybe a Korean BBQ sauce) – or any smokey/mesquite BBQ sauce that you like.

You need to cook everything separately to get the gorgeous presentation – but everything comes together in under twenty minutes – as long as you start with cooked, warm rice.  If not – I guess it would come together while the rice cooked.  I used leftover Coconut & Ginger Rice Pilaf with Pomegranate Seeds – but plain steamed rice is actually probably better.  Whatever you decide – I hope you try this recipe because it is really healthy & satisfying!

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Vegan Beef & Vegetable Bibimbap Bowls

Serves 2

INGREDIENTS

1-2 cups cooked rice (depending on how much rice you want to eat)

1/2 lb shitake (or other) mushrooms

2-3 carrots – grated or cut into matchsticks

5 oz fresh spinach

1 large zucchini – grated, cut into matchsticks or, as I did it, spiralized

A handful of bean sprouts

9 oz vegan ground beef

4 TBS soy sauce (or tamari) – divided

1 TBS brown sugar

1 TBS Mirin

1-2 tsp sesame oil

Salt

2 TBS BBQ sauce (Korean or Chinese or other mesquite BBQ sauce)

Sesame seeds – back and/or white (toasted or not)

I added Asian micro greens as garnish but they are $$ and silly – but they just LOOK so nice!

for the gochujang sauce

2 TBS gochujang

1 TBS brown sugar

1 tsp sesame oil

2 tsp rice vinegar

1 tsp soy sauce (or tamari)

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DIRECTIONS

Make some steamed rice.

Mix the gochujang sauce with a whisk & set aside.

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Heat about 1/2 tsp sesame oil in a saute pan.  Cook the carrots with a pinch of salt until just softening.  If your matchsticks are thick like mine are – add a TBS or so of water & steam them a bit.  Set aside.

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In the same pan – add 1/4 tsp sesame oil & cook the zucchini until just tender.  The water trick works here, too, if you need it.  Set aside.

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In the same pan – add 1/4 tsp sesame oil & cook the spinach until just wilted.  The water trick works here, too, if you need it.  Set aside.

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In the same pan, heat about 1/2 tsp sesame oil  & cook the mushrooms.  When they start to wilt, add 2 TBS soys sauce, 1 TBS brown sugar & 1 TBS mirin.  Cook until the liquid is absorbed.  Set aside.

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In the same pan, heat the beef with sesame oil, soy sauce & BBQ sauce until warmed through.

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Now – you assemble your bibimbap bowls – pretty much any way you like – but keeping everything separate.  Remember a spot for the gochujang sauce.

Sprinkle with sesame seeds & serve!  When ready to dig in – REALLY mix all that shit up!  Completely incorporate everything & chow the fuck down!

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