90-second video – 20-Minute Spicy Vegan Kung Pao Chicken

Leave a comment

All Photos © Christine Elise McCarthy 2017

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

images (1)download (1)

~

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 a repost of my recipe of March 3, 2015.  The only thing new is my Youtube channel & the videos I am making for it.  My first 90-second video is above.  If you like it – please subscribe to my channel there and/or subscribe to my blog here.  There is a link in the right hand column for you to add your email address.  I hope you like my video!!!

3-3-15 (17)

3-3-15 (43)

BathingandthesinglegirlCover

vromans back

The hardest part of this recipe is finding the ingredients & none are very exotic – meaning?  No excuses!  Try this fucker.  It comes together in 20 minutes & is so fucking delicious – it was all I could do not to just devour it before I photographed it.  It could be made with real chicken – if that is your thing.  I used my favorite vegan chicken from Beyond Meat.  Also – the marinating is optional.

3-3-15 (2)

3-3-15 (3)

3-3-15 (7)

3-3-15 (22)

3-3-15 (51)

20-Minute Spicy Vegan Kung Pao Chicken

Feeds 2 with rice

INGREDIENTS

Cooked rice

9 oz vegan chicken (or real chicken) – cubed

2 TBS peanut or olive oil

5-10 dry red chili peppers (10 peppers makes this VERY VERY spicy – reduce the number to under way 5 if you hate heat)  – chopped (get rid of the seeds if you want this less spicy)

4 scallions – white & green parts – chopped & separated by color

6 garlic cloves – minced

2 tsp ginger

1/4 cup peanuts (plus more if you want to use them as garnish)

for the marinade

1 TBS soy sauce (or tamari)

2 tsp rice wine (or dry sherry)

1 1/2 tsp cornstarch

for the sauce (double this part for an extra saucy dish)

3 TBS black vinegar (or a good balsamic)

1 TBS soy sauce (or tamari)

1 TBS hoisin sauce (if you cannot find it – recipes are HERE)

1 TBS sesame oil

1 TBS cornstarch

3-3-15 (27)

3-3-15 (59)

DIRECTIONS

Make some rice.  I used brown Basmati.

Whisk the marinade together & toss the chicken in it.  Set aside.  I marinated it in the bag.

3-3-15 (4)

3-3-15 (5)

3-3-15 (6)

Whisk together the sauce ingredients and set aside.  Prepare everything else – because this will happen fast.

In a wok or heavy-bottomed pan, heat the oil over high heat.  When hot (test by adding a piece of chili.  It should sizzle a lot, immediately), add the dry chilies for 30 seconds & then add the chicken.  Cook for one minute (if using real chicken, cook 2-3 minutes or until cooked through) and then add the sauce.

3-3-15 (9)

3-3-15 (10)

3-3-15 (11)

Stir it around for a minute and then add the garlic, ginger, and the white part of the scallions and half the green parts (my scallions are homegrown & have no white part).  Cook another minute or until the sauce thickens & then stir in the peanuts.

Serve immediately over warm rice & garnish with more peanuts (chopped – if you prefer) and/or the remaining green scallions.

3-3-15 (15)

3-3-15 (27)

3-3-15 (29)

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

2 Comments

 

All Photos © Christine Elise McCarthy 2017

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

images (1)download (1)

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 Chicken & Vegetable Pad Thai Rice Noodles and Silom Thai Market & Vegan Meat GALORE!

1 Comment

 

All Photos © Christine Elise McCarthy 2017

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

images (1)download (1)

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.

I have written about my favorite local Thai market, Bangluck, many times.  I have also mention Silom market.   Silom is where I found the vegan beef I used in my Vegan Spicy Szechuan Orange Beef & Wide Rice Noodles – seen just above.   But – while I was impressed with the vegan meat discoveries in the center freezers – somehow – I missed that they have an entire WALL of freezers – stocked to the brim with vegan meat options!  Look at this shit!

They have dozens & dozens of options.  Some are already prepared – like orange or sesame chicken – and some are not.  Huge bags, small bags.  Seafood, beef, pork & chicken.  Just a regular vegan wet dream!  INCREDIBLE find!  Not sure how I missed it all these years.

The store itself is very ghetto and the security guard out front suggests Silom is a front for some other more nefarious industry than peddling soy products.  But still – it is CHOCK full of cheap but exotic rices & sauces & veggies & BIZARRE-looking desserts & bug-based pastes.  Yes – bug.  That story is HERE.  Here are a few more views of the mecca that is Silom.

That is some fine looking jewelry!

Anyway – I love this place & they almost always have Keffir lime leaves which are like a Thai restaurant in a tiny bag.  They smell SO good!

Anyway – I digress – because I used my favorite faux chicken ever – Beyond Meat – in this Pad Thai.  I used the Pad Thai noodles you see above because they were handy at Silom.  You can use some like this or ramen noodles or even regular pasta.

I also used tamarind paste (also from Silom) but it is not critical.  Not critical but it does add authenticity.

If you cannot find the ingredients I used (tamarind paste or the homemade vegan fish sauce) – there are plenty of other options.  I will list a few in the ingredients list.

Vegan Chicken & Vegetable Pad Thai Rice Noodles

serves 2-4 (depending on appetites)

INGREDIENTS

1 lb pad thai (or other) noodles – cooked according to the package

9 oz vegan chicken

2 TBS coconut oil (or other cooking oil)

1 red bell pepper – cut into slivers

2 cups shredded or matchstick carrots

2 garlic cloves – chopped

1-2 red (or green) jalapeno peppers – diced (optional)

1 small head broccoli – cut into florets

1 cup sprouts

GARNISH – cilantro, lime wedges, chopped peanuts (I used crushed almonds)

for the Pad Thai sauce

(double this recipe if you like a heavy sauce on your noodles)

3 TBS of brown sugar (more if you like a sweeter Pad Thai)

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

2 TBS rice vinegar

2 TBS lime juice

2 garlic cloves – minced

1 TBS chili paste –  sambal oelek (or sriracha if you cannot find chili paste) – OPTIONAL

1 TBS tamarind paste (or tomato paste or peanut butter – each will be very different but still tasty)

2 TBS homemade vegan fish sauce (or just more soy sauce)

DIRECTIONS

Prepare the noodles & set aside.

Either whisk the sauce ingredients together or warm them on a stove until the sugar dissolves.

Heat the oil in a large saute pan.  Add the red bell, sprouts, broccoli & carrots & saute until tender but not soggy.  Add chicken & garlic & combine for one minute.  Add noodles & sauce (if you doubled the sauce recipe, add it incrementally until you have a ratio that suits you).  Combine & heat through.

Serve with peanuts, cilantro & lime wedges.

Clean Cooking & a 21-day Arbonne Healthy Eating Detox – Vegan or Vegetarian Style

Leave a comment

All Photos © Christine Elise McCarthy 2016

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

images (1)download (1)

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.

1-18-17-163

1-18-17-146

bathingandthesinglegirlcover

vromans-back

image_thumb

A bunch of my friends are doing the 28-day Arbonne detox.   Click that link to go to their site & get a pretty thorough overview of the program.  My friends all bought the whole program & committed to a 28 day cleanse.  I was out of town for the first week, working, so – I started a week late.  They all bought the products that assist in the detox – I did not (though I caved & bought the 7-day Cleanse).  Other products they include are a protein shake & detox tea & some other things.  Frankly, the price tag was a little out of my reach plus – I do not buy into the level of protein people in fitness & nutrition seem to be fixated on.  Plus – the diet plan was not going to be especially restrictive for me as I eat pretty clean already.  Here are the things you CANNOT eat on this cleanse (and it is a cleanse – NOT a diet):

  •  Dairy
  •  Gluten
  •  Soy
  •  Peanuts & Peanut Butter
  •  Sugar, Honey, Maple Syrup
  •  Artificial Sweeteners
  •  Coffee
  •  Alcohol
  •  All Fruit EXCEPT limes, lemons green apples & berries
  •  Pork
  •  Farm-raised fish
  •  Non Cage-Free Eggs
  •  Non Free-Range Chicken
  •  All Beef, other than grass fed
  •  White Potatoes
  •  Corn
  •  Nitrates
  •  MSG
  •  Vinegar

And here is the list of things you CAN eat:

  •  Almond, Coconut & Flax Milk
  •  Brown Rice
  •  Raw Almonds
  •  Almond Butter
  •  Coconut Sugar
  •  Stevia, Xylitol
  •  Green & Herb Teas
  •  Non Starchy Vegetables
  •  Organic green apples & berries
  •  Cage-Free Eggs
  •  Wild-caught Cold Water Fish (limit to 1x per week)
  •  Free-Range Chicken and Turkey
  •  Grass fed Beef (limit to 1x per week)
  •  Sweet Potatoes, Yams,
  • Turnips
  •  Legumes
  •  Avocado
  •  Olive Oil, Grapeseed Oil, Coconut Oil, Flaxseed Oil

So – I do not eat beef, chicken or fish & I really try to avoid eggs and I almost never eat sweets.  But, a quick look at the menus & shopping lists found HERE left me confident that I could tweak things easily enough to stay satisfied.  For me – the big challenge is not drinking a bottle of wine every night.  Yes, every night.  Also – my faux chicken of choice, Beyond Meat, has soy in it – so – I was going to try to minimize using it – but for the purposes of this cleanse ONLY!  I will definitely return to it – likely before the end of my first week.  Beyond Meat is just too good & the Quorn (I just realized) has both eggs & sugar in it.  I bought this Quorn stuff to try, instead, though.  It is NOWHERE NEAR as convincing as Beyond Meat but I will be using what I bought – and return to Beyond Meat.  And it worked well in the chicken soup I am posting here.

1-18-17-118

Initially, I had no intention to blog about this experience but I did not want to go a month without posting things so – I am dragging you along on my journey.   Because I did not intend to blog about it – I did not take very nice photos of the first dishes I tried – so please forgive the photography.

Oh – because I have a bunch of random vitamins & supplments around – I decided to add them (until they each run out) to my daily regimen.  There is fish oil here because I bought some ages ago to aid my thin hair.  Then I gave up fish – but – fuck it.  I bought them, I have them, my hair needs help – so – I am taking them.  Here is the random collection I amassed:

1-18-17-164

1-18-17-165

1-18-17-166

The plan suggests having one of their protein shakes for breakfast & maybe lunch, too.  I never eat breakfast & do not believe I need a daily protein infusion so I am blowing off the shakes.     So – I took the week 1 shopping list and spent $200 on everything on it that I did not already have.  Five big bags, stuffed to the brim.  For just me.  For one week?  But – know that the recipes I have made – made an ENORMOUS amount – enough for two – easily.  In addition – they are easy & really very good, so far!  So – if you and your partner want to do this plan – I would not double the recipes.  So – $200 to feed two adults every meal & snack of the day for 7 days seems pretty economical, to me!

1-18-17-98

So far – I made their snack suggestion:

Beet Hummus

Serve chilled with carrots, sliced cucumber, snap peas or other favorite veggies or brown rice chips.

INGREDIENTS

2 large beets, peeled and steamed

1 can garbanzo beans, mostly drained

2 lemons, juiced

½ tsp. salt

¼ tsp. white pepper

2 garlic cloves

2 heaping Tbsp. tahini

¼ cup avocado oil (olive oil works well too)

DIRECTIONS

  1. Place all ingredients in the blender and whirl till they have a smooth consistency!
  2. Chill and enjoy all week with veggies of your choice or brown rice chips

1-18-17-99

1-18-17-101

I could not find brown rice chips so – I used those above.

Then I made their

MONDAY

Lunch:

Beet and Avocado Salad

INGREDIENTS

2 beets pre-cooked (or steamed)

1 avocado

1 cup spinach

handful pistachios

Sweet and Spicy Dressing:

1/8 cup agave (I cut this in half)

1/2 Tbsp. siracha (I doubled this)

1/2 Tbsp. EVOO

¼ tsp. salt

¼ tsp. pepper

DIRECTIONS

  1. Cube beets and avocado.
  2. Layer spinach, beets, avocado, and pistachios.
  3. In a blender combine agave, siracha, EVOO and S+P.
  4. Drizzle dressing over salad, Enjoy!

1-18-17-117

1-18-17-123

1-18-17-124

This salad is a revelation!!!!  I adore everything in it & the dressing was AMAZING!   Plus, it made enough for two – so I ate some more with my dinner.  AND I had it for lunch the next day!

Dinner was their:

Dinner:

Twice Baked Potatoes

*Veg: sub mushrooms instead of ground turkey

2 large sweet potatoes

2 Tbsp. ghee

1 package ground turkey (I used Quorn meatless grounds – which I just discovered are merely vegetarian!)

taco seasoning (see recipe at freshandcleanrecipes.com)

1 cup spinach

S+P to taste

fresh salsa (see recipe at freshandcleanrecipes.com) – I used store bought

½ avocado

DIRECTIONS

  1. Preheat oven to 350 degrees
  2. Cook potatoes in oven 30-45 min. (or until easily pierced in the center with fork)
  3. Brown ground turkey with taco seasoning and a few tsp. of water.
  4. Cut potatoes in half and scrape inside into a med size bowl saving the skins.
  5. Mix in ghee, turkey, spinach and S+P to taste.
  6. Fill skins with the mixed potato.
  7. Place in shallow baking dish (covered in foil for easy cleanup) and broil for 5 min until top is browned.
  8. Add a scoop of your favorite fresh salsa and avocado.

1-18-17-102

TWO large sweet potatoes PLUS a 12 oz of protein?  In my world, that is enough for two.  I did not bother to stuff & cook the potato a second time.  I ate it as above.  I had another entire potato & more than half of the faux meat/spinach mix left over.  I saved the second potato & fed it to my dogs over the course of two days, with their dinner.

The extra meat/spinach I added to the next recipe I made:

Dinner:

Chicken Tortilla Soup

*Veg: substitute veg broth and omit chicken

INGREDIENTS

2 cups shredded chicken

4 Tbsp. olive oil

½ onion diced

1 large carrot; diced

1 zucchini; diced

1-quart chicken broth

2 cups water

1 lime + 1 more lime for topping

S+P to taste

4 Tbsp. cilantro + more for topping

1 can black beans

2 cups your favorite red salsa (fresh recipe at freshandcleanrecipes.com)

I added about 1-2 cups of leftover faux meat crumbles & spinach from the previous day – which was GOOD!

Toppings:

tortilla strips (brown rice tortillas cut in half and then cut into 1/4-inch strips and fried in coconut oil/ or EVOO)

diced tomatoes

chopped green onions

cilantro

½ avocado

lime wedge

DIRECTIONS

  1. Add EVOO to large pot over med heat.
  2. Once oil is warmed, add chopped onions stirring often so as not to burn. Cook approx. 3-5 min until onions are tender.
  3. Add shredded chicken, chicken broth, water, juice of 1 lime, carrots, diced zucchini, carrots, cilantro, black beans, salsa and S+P to taste.
  4. Simmer for 1 hour or longer.
  5. Pour into individual bowls and add preferred toppings toppings

1-18-17-119

1-18-17-120

1-18-17-122

1-18-17-121

1-18-17-143

1-18-17-152

The only toppings I used were avocado & cilantro.  Frying tortilla strips (and I could not eve FIND brown rice tortillas, anyway) seemed like unnecessary calories.

This soup is delicious!  Especially with the addition of the vegetarian meat crumbles from the previous night’s leftovers.  I had it for dinner, lunch today and I still have more than enough for lunch tomorrow.

So – so far – this plan is great!  I am not a snacker so – I have not indulged in any food outside of the two meals a day except – late night when I get hungry (because I have been way too energized to fall asleep before midnight – UNHEARD OF for me) – a handful of berries & maybe 8 raw almonds.  I have not missed the wine, either, which is nothing short of a miracle!  I will admit, I have become OBSESSED with My 600 Lb. Life!  Mostly, I am amazed by the different shapes various people’s bodies take in an effort to store 600+ pounds.  I would include some images but it feels like body-shaming – despite the fact that the show exists precisely to shock them into their own reality & then try to help them but MY LORD!  The human body is an amazing thing.

So – I will keep you posted on my progress with this thing.  So far – I am giving it an enthusiastic thumbs up.  It might even be better if I could have sprung for all the fun products they offer but I will have to live with this budget version.  If you CAN afford it – and I THINK it is about $300 – and you do it – let me know your results.

1-18-17-144

Vegan Spicy Lemongrass & Ginger Beef with Purple Cabbage Fried Rice

Leave a comment

All Photos © Christine Elise McCarthy 2016

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

images (1)download (1)

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.

1-6-17-161

1-6-17-132

bathingandthesinglegirlcover

vromans-back

1-6-17-143

1-6-17-101

1-6-17-110

I had a head of purple cabbage in my fridge that was the size of a basketball.   I decided to add half of it to some leftover rice to accomplish two things: not waste all the cabbage & to extend the quantity of rice with some guiltless & vibrant cabbage.  I am very happy with the result both in color & the crunch the cabbage adds to the texture.  I recommend it very highly.

1-6-17-166

Purple Cabbage Fried Rice

INGREDIENTS

(I used a tad more cabbage than rice but the ratio is up to you.)

2 cups cooked rice

2 cups chopped purple cabbage

1/2 onion – diced

1 cup grated or slivered carrots

1-5 cloves garlic – chopped

2 or more TBS fresh minced ginger

1 TBS sesame (or other) oil

1-6-17-107

1-6-17-108

1-6-17-111

DIRECTIONS

Heat the oil in a large wok or saute pan.  Add the onions, & cabbage & saute until they begin to soften.  Add the carrots, rice & ginger & stir to combine & warm through.  Add the garlic and saute another minute or two.  Serve.

1-6-17-112

1-6-17-113

1-6-17-103

1-6-17-171

1-6-17-156

Vegan Spicy Lemongrass & Ginger Beef

Serves 2 very well

INGREDIENTS

3 stalks of lemongrass – cut into 3″ lengths & smashed with the handle of a knife (to bruise them & release the flavor.  The cooked lemongrass is inedible so pick around it in the finished dish.)

8+ ounces seitan (or other meat replacement like – Beyond Meat Chicken or Gardein beef or pork products)

3 dry red chilies (optional – they are quite spicy) – crumbled a bit

3 garlic cloves – chopped

2 or more cups of fresh green beans – trimmed

1 TBS sambal oelek or garlic chili paste (more for extra heat)

3 TBS vegan mushroom or oyster-favored sauce

2 TBS minced ginger

1 TBS ground anise or szechuan pepper

2 TBS dark soy sauce (it gives the seitan that dark & beefy color)

1 TBS liquid aminos (or soy sauce or tamari)

1 TBS shao xing rice wine

2 TBS brown sugar

Potential garnished: sliced red or green jalapeno peppers, basil or mint or cilantro leaves

1-6-17-104

1-6-17-105

1-6-17-107

1-6-17-108

1-6-17-109

1-6-17-126

1-6-17-127

1-6-17-128

1-6-17-138

DIRECTIONS

Heat the oil in a wok or large pan & add the dry red chilies – if using.  Add the lemongrass & saute a minute or two.  Add the green beans & saute on high heat until they begin to sear a bit.

1-6-17-114

1-6-17-115

1-6-17-124

1-6-17-125

Add the remaining ingredients.  Add about 1/4 cup water to aid in steaming the beans a bit & create some sauce.  Heat through – until the sauce thickens.  Serve with rice.

1-6-17-129

1-6-17-130

1-6-17-137

1-6-17-150

My Most Popular (Best) Recipes of 2016 & of All Time

2 Comments

1-26-14-4

All Photos © Christine Elise McCarthy 2016

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

images (1)download (1)

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.

10-6-12-3

10-19-13-3

11-30-13-29

5179

6374

7201

bathingandthesinglegirlcover

vromans-back

2016 is behind us.  It seems there is a collective agreement that it was just a hideous year.  Too many legends lost, for a majority of voters – a lost election.  For the first time in history, a candidate with 3 million fewer votes than his rival has won the election.  But for me – this year will always be defined by the loss of that gorgeous boy above – my beautiful & perfect Memphis.  He died at 7 unexpectedly & inexplicably.  The scar on my heart is still as raw as it was in June – when he left us.   I am not sure everyone knows this – but your i-phone can make slide shows for you.  Mine made this on Sunday & it left me sobbing.  Memphis was VERY special & losing him has been too brutal for words.

Anyway – I thought I would recap the blog’s top recipes of 2016.   I will post them here from 10 to number 1!  Here they are:

NUMBER 10

3-8-16-155

Pasta with Romanesco Cauliflower (Broccoli), Lemon & Chili Flakes (Vegetarian or Vegan)

NUMBER 9

5-3-16-45

Vegan Hearts of Palm Crab Salad

NUMBER 8

3-28-16-93

Hearty Vegan Beef & Vegetable Stew for the Slow Cooker

NUMBER 7

5-10-16-133

Vegan Char Siu or Chinese BBQ Pork Ribs

NUMBER 6

1-7-15-104

Vegan Spicy Chicken Enchilada Soup with Homemade Red Enchilada Sauce – for the Slow Cooker or Stove Top

NUMBER 5

1-14-15-62

Vegan Creamy Dal Makhani Punjabi-Style (Black Gram/Urad Dal & Rajma) – for the Slow Cooker

NUMBER 4

1-4-16-116

Vegan Seared Garlic-Balsamic Mushrooms with Fresh Thyme & Creamy Polenta (Grits)

NUMBER 3

2-4-16-58

Vegan Big Mac Pizza with Copycat McDonald’s Special Sauce

NUMBER 2

5-25-16-67

Vegan Cabbage Rolls Stuffed with Grilled Eggplant, Mushrooms & Spinach

And – drum roll!

NUMBER 1 (sadly – not my own recipe but brilliant all the same!)

4-14-16-9

Vegan Rice Paper Bacon

And since #1 was not my recipe – here is the 11th place runner-up:

1-9-16-3

Vegan Ash Mash (Persian Mung Bean Soup) with Purple Kohlrabi & French Breakfast Radishes – for the Slow Cooker or Stove Top

And – probably my favorite recipes of the year:

1-27-16-58

1-27-16-69

10-Ingredient Vegan Eggplant Parmesan Mac & Cheese

1-5-15-17

10-Minute Spicy Vegan Sriracha Chicken & Broccoli Bowl

and a non-food-related rant:

1556367_10152663222482475_7806629282367270993_o

And Now For Something Completely Different…Sex, Sexy Selfies & Sexism

And here are the top recipes of all time:

NUMBER 10

7-30-13-26-copy

Spicy Southern Fried Cauliflower and Delta Dipping Sauce with Smashed Baked Potatoes and White Gravy and Buffalo Mac & Cheese

NUMBER 9

5-30-14-71

Chicken Shawarma with Garlic Paste (Toum) & Tzatziki Sauce (Vegan or Vegetarian)

NUMBER 8

8-2-13-140

No-Carb No-Pasta Grilled Garden Vegetable Lasagna with Basil Marinara

NUMBER 7

3-8-13-8

ZERO CALORIE ZERO CARB Vegan – Vegetarian Shirataki Pho

NUMBER 6

12-13-12c-221

Margarita Pizza Quesadilla on Homemade Spinach Tortillas

NUMBER 5

11-3-13-32

Grown-up Fireball Whiskey Cupcakes

NUMBER 4

6-2-14-50

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

NUMBER 3

6-3-14-59

Vegan Gyro (with Homemade Seitan) & Tzatziki Sauce

NUMBER 2

img_3005

Spicy Vegan Chinese Eggplant

And the mother of all recipes and monstrously popular –

12-11-13-98

12-11-13-131

Easy Spicy Southern Chicken Spaghetti

Vegan One-Pan Chicken Piccata with Green Beans & Roasted Potatoes

Leave a comment

 

All Photos © Christine Elise McCarthy 2016

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

images (1)download (1)

11-28-16-105

11-28-16-94

bathingandthesinglegirlcover

vromans-back

11-28-16-118

11-28-16-112

This is a very, very easy dish.  It can be made with your favorite vegan chicken (or even real chicken, if you eat it, put in the pan skin-side up).  I have not eaten chicken since the eighties & I pretty much always use Beyond Meat chicken when making vegan chicken dishes.    You can use as much chicken to potato to green bean as you desire.   I prefer a heavier vegetable content.  Others like more protein.  You can decide for yourself how much of each of the three ingredients you need to feed your head count.

11-28-16-102

 Vegan One-Pan Chicken Piccata with Green Beans & Roasted Potatoes

This recipe feeds two very heartily

INGREDIENTS

9-12 oz vegan chicken

3/4 lb green beans – trimmed

8-10 potatoes – cut into large bite-sized pieces

3 lemons

6 TBS olive oil

4 oz (more or less – to taste) capers

2-6 cloves garlic – chopped

S&P

Garnish – chopped fresh parsley, additional capers, lemon wedges

11-28-16-80

11-28-16-81

11-28-16-82

DIRECTIONS

Heat the oven to 400 degrees.

Line a baking sheet with parchment paper or treat a casserole dish with cooking oil.

Whisk the olive oil & about 1/4 cup freshly squeezed lemon juice with the garlic & season with S&P to taste.

11-28-16-79

11-28-16-77

Thinly slice one or two lemons & layer the bottom of your cooking pan.

Toss the green beans in the lemon juice & olive oil in a pan or bowl.  Using tongs – put them on one third of the cooking pan – leaving the remaining olive oil mixture in the bowl.  Toss the chicken & place it in the center of the pan.  Toss the potatoes & put them on the pan.  Reserve the remaining oil & juice.  Add a bit of S&P.  Do not add the capers yet.  My photos show that I did but they got a bit too dried out.

Roast about 25 minutes & then mix each of the rows up a bit so the other sides of things can roast.  Add the capers.  Cook another 25 minutes or so or until everything looks done to you.  You can remove anything that seems done & keep roasting other things – the potatoes, for instance – until they are done to your liking.

Plate & garnish with the remaining olive oil & lemon, extra capers, parsley & lemon wedges.

11-28-16-83

11-28-16-85

11-28-16-87

11-28-16-91

11-28-16-107

11-28-16-116