Ninety-Second Video Vegan – 20-Minute Spicy Vegan Kung Pao Chicken

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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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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!!!

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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.

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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

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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.

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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.

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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.

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

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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.

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.

Vegan Lentil Meatballs in a Spicy Asian Glaze (Appetizer)

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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.

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It has been a lentil-crazy week here, lemme tell you.  The other day, I made about 10 cups of my Easy Vegan Thai Sweet Basil & Coconut Lentils.  Then, I used some of the bountiful leftovers to make my Leftover Lentils Red Coconut Curry Beef and Bean Meatloaf (Vegan).  Both are seen just above.  Well, I still had FIVE CUPS of prepared lentils leftover.  What to do?  How many times can one person eat lentils in one week?  And, while they would freeze well, my freezer is busting at the seams with leftovers.  So – I decided to make party appetizers.  And these are GOOD!  Very easy & great for a crowd & healthy & yummy & vegan!  Just mix up the ingredients, bake them for 10-15 minutes – drizzle the glaze & serve!  Mmmmmm!

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Vegan Lentil Meatballs in a Spicy Asian Glaze

Makes about 50 meatballs

INGREDIENTS

5 cups prepared lentils in their thick sauce (or about 1/2 of this recipe – Easy Vegan Thai Sweet Basil & Coconut Lentils)

1 TBS olive oil

1 small onion – diced

10 mushrooms – chopped

3 scallions – chopped

5 TBS liquid aminos (or soy sauce or tamari)

2 eggs (whatever vegan replacer you use – I used Neategg)

1 cup panko crumbs (more or less – depending on how wet your lentils are)

2 TBD sesame oil

3 TBS vegan hoisin sauce

for the spicy Asian glaze

2/3 cup hoisin sauce

1/4 cup rice vinegar

2 garlic cloves – minced

2 TBS liquid aminos (or soy sauce or tamari)

1 tsp sesame oil

1 tsp ground ginger

GARNISH – sesame seeds and/or sliced scallions

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DIRECTIONS

for the glaze

Combine ingredients in a shaker or whisk in a bowl.  Set aside.

for the meatballs

Heat the oven to 400 degrees.

Prepare the lentils according to my recipe or your own favorite recipe.

In a saute pan, add the olive oil & saute the onion, mushrooms & scallions until soft.

Add the onion mix to the prepared lentils. Add the remaining ingredients for the meatballs.  Make balls that are 1 to 1.5 inches in diameter & place them on a greased cooking sheet.  Bake for 10-15 minutes -depending on how large & we they are.  When they are getting crusty on the outside – taste one & be sure they are done to your liking.  When they are ready, put them on a plate.  Drizzle with sauce & garnish with sesame seeds & scallion slices.

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Leftover Lentils Red Coconut Curry Beef and Bean Meatloaf (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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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 other day, I made a boatload of Easy Vegan Thai Sweet Basil & Coconut Lentils – seen just above.  By boatload – I mean I started with 5 cups of dry lentils.  That makes nearly twice as much of the finished product – so – I decided to try to reinvent them.    I used two cups of them in this recipe and I still have a ton left.  You can either make this lentil recipe (cut in half) or your own favorite lentil recipe.  I recommend these because the flavor profiles match but I am pretty sure most lentil recipes will do.

I baked mine for an hour but this loaf was only about an inch deep.  I recommend going shallow rather than deep because the deeper the loaf is – the trickier it will be to get it cooked through without drying it out.

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I also used this crazy glaze I spotted at Ralph’s.  If you cannot find this – either let the loaf be naked or mix up a glaze of your choice – or just top it with your favorite BBQ sauce.  Glazes are nice because they add moisture & another flavor component.    Here is a CURRY KETCHUP recipe (use agave rather than honey – if you are vegan) and here is a SRIRACHA KETCHUP recipe (again – use agave rather than honey – if you are vegan).    I posted Korean & traditional BBQ sauce recipes HERE.

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Leftover Lentils Red Coconut Curry & Beef and Bean Meatloaf (Vegan)

Makes one meatloaf

INGREDIENTS

2 cups prepared lentils (your favorite recipe or less than half of this recipe Easy Vegan Thai Sweet Basil & Coconut Lentils)

11 oz vegan beef crumbles (I always use Beyond Meat)

2 TBS red curry paste (or more – to taste)

5.6 oz coconut milk

1/4 cup oats (more if your mixture seems too wet – less if it seems too dry) – breadcrumbs work, too

1/4 cup flax meal (more if your mixture seems too wet – less if it seems too dry)

GARNISH – your favorite meatloaf glaze or BBQ sauce & cilantro

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DIRECTIONS

Heat the oven to 400 degrees.

Mix all your ingredients together.  Get it to about the consistency of a wet burger.

I lined my pan with foil but parchment paper is better.  I sprayed it with cooking spray & poured the lentil mixture in & pressed it flat.

Top with the glaze of your choice.

Bake for 45-60 minutes or until it is cooked through.  A testing stick should come out clean.  Let it rest for 10 minutes before transferring or cutting into it.

Top with more glaze, if you desire, & serve with fresh cilantro.

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Easy Vegan Thai Sweet Basil & Coconut Lentils

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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.

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Lentils are cheap, versatile, comforting & good for you.   These can be made thick & served over a grain (like Basmati rice) or made a bit thinner & served as a soup.  They freeze well, too, so why not make a fuckton – like I did – and freeze a bunch for lazy days in the future?

I used sweet basil from Bangluck Thai market in Hollywood but hot basil or regular basil will do.  Were I to make this again – I would double the basil quantity.  I used a small amount of coconut milk in this so keep it lighter & less fattening but more coconut milk would make this creamier & yummier.  I also used a combination of lentils & dal & mung beans – seen below.  You can use all one kind or any combo you have handy.

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Easy Vegan Thai Sweet Basil & Coconut Lentils

Makes a large pot full

INGREDIENTS

Coconut oil

5 cups lentils (or dal or mung beans)

1 onion – diced

2 jalapenos – chopped (optional)

1-8 garlic cloves (to taste) – minced

1-2 TBS minced ginger

5 ounces (or more) coconut milk (a 15 oz can would not be too much – I just kept it light)

2 TBS rice vinegar

6 TBS liquid aminos (or soy sauce or tamari)

8 or more cups vegetable stock

1-2 cups fresh basil

GARNISH – cooked rice & more basil

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DIRECTIONS

Melt 1 or more TBS of coconut oil (or other cooking oil) in a large stock pot.  Add the onions & jalapenos & saute until soft.  Stir in the garlic & ginger for a minute & then add everything else – (except the fresh basil) – starting with only about 6 cups of the stock.  Bring to a boil & reduced heat to low.  Cover & simmer for 30-60 minutes or until your lentils are soft.  I used & immersion blender & mashed about 25% of the lentils.  Not necessary.  Add more stock for a thinner dish or a soup.  Heat it down if it is too thin.

Stir in the fresh basil & serve with additional basil as garnish.  Serve as it is or over cooked rice.

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Spicy Vegan Roasted Cauliflower & Carrot & Turmeric Stew

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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.

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So – my last post was a month ago.  It was my Clean Cooking & a 21-day Arbonne Healthy Eating Detox – Vegan or Vegetarian Style post describing a 21-day detox/cleanse I was launching on.  I never posted about it again for a few reasons: the fact that the recipes from the Arbonne site made GINORMOUS quantities & I ate the same thing for days & because I just had no passion for cooking while on it.  I ended it two days earlier than my 21 day goal because – Superbowl party.  After nearly 3 weeks of deprivation – I lost 4 pounds.  4 miserable pounds.  I should not complain because one friend of mine lost nothing & another gained 4 pounds.  So – that cleanse is what you make of it but it was a great jump start to shock me out of deeply-entrenched habits.  Now – I am obsessed with TEA and pay way more attention to what I eat & where calories are coming from.  Which brings me to my day yesterday.

I was at the mall exchanging a birthday gift & realized it was lunch time & that I was hungry.  My choices were mainly a sushi spot & the Cheesecake Factory.  Since I no longer eat fish, I Googled the Cheesecake Factory’s menu to see if they had any HEALTHY (reading – low in calories) options.  The Cheesecake Factory is notorious for shockingly caloric options (see HERE) and I did not want to eat a 2000 calorie lunch – as I am still trying to keep my daily calorie intake to about 1200.  I was pleased to see a skinny cocktail menu and a super food menu.   So – I went in and I ordered a skinny margarita & the vegan Cobb salad.  I got the Cobb because I did not want to eat any of their 490 calorie “skinny” menu items.  I thought I would be really good & get a salad with proteins (garbanzos &  quinoa) and the healthy fat avocado.

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The drink was small but tasty & only clocked in at 150 calories.   Very happy with that.  The salad was not gargantuan, not over-dressed & was quite good.  Looks good, right?  Looks healthy.  Proud of myself, I considered ordering a second cocktail as I entered the stuff I had just consumed in My Fitness Pal.  It was then that my world came shattering down around me.  That fucker of a salad had 1210 calories!!!!!  1210!!!!  I could go to McDonald’s and get a Big Mac, medium fries & a medium NON-DIET Coke for under 1100.  Don’t believe me?  Look HERE on McDonald’s own site.  How the FUCK is THAT possible???  A salad?  Without a creamy dressing or any cheese or meat or bacon or croutons or fried wontons or ANYTHING naughty?   Avocado is fatty but it is not cheese & bacon fatty!  It is not BIG MAC fatty!  And that photo shows the salad with dressing on it.  It really was NOT soaked in dressing.  I was SO freaked out!  I felt SO cheated!  For 1200 calories I could have gotten pizza & wine.  Or almost anything on the menu.  Seriously.  What the fuck?  So – almonds & sunflower seeds in addition to avocado & boom!  An ass like Kim Kardashian.  I felt like I had undone 3 weeks of deprivation with one Goddamn SALAD!  Ugh.  I complained about it all fucking day.  And I am complaining now.  I will never EVER enter the CottageCheesecake AssFactory again.  I swear it.

So – driven to compensate for that outrageous lunch – I made this VERY healthy stew today.  I used a bunch of sketchy veggies cresting their use-by dates & it came out delicious.  You can add or remove produce to suit your tastes.   I only used bit of olive oil to roast the veggies & that was it.  You could eliminate even that by NOT roasting them & just throwing them in the pot to boil.  Your call.

I served myself a hearty portion of this stew today over a very carefully measured 1/4 cup of mixed ancient grains.  Truth be told – this stew does not need a grain to make it satisfying so – serve it naked or over the grain of your choice.

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Turmeric is a very healthy spice.  Here are some of the benefits of turmeric.  Look at that list or THIS one.  It will make you want to use vibrant turmeric as often as possible.

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Spicy Vegan Roasted Cauliflower & Carrot & Turmeric Stew

Makes a LOT – enough to feed 6-8 (even without a grain)

INGREDIENTS

1 head cauliflower – cut into bite-sized florets

10-15 carrots – chopped into bite-sized pieces

1 large onion – chopped

1 red bell pepper – cut into matchsticks

2 jalapenos – chopped (optional)

2 (15 oz) cans of garbanzo beans (drained)

2 (28 oz) cans of diced tomatoes

10 garlic cloves – chopped

10 oz broccoli (VERY optional – I only used the broccoli rabe I had because it was wilting)

1-2 TBS turmeric (start with one & add more if you like)

1 BS ground cumin

1 TBS ground coriander

2 tsp cayenne pepper (optional)

1 tsp cinnamon

2 tsp ground cardamom (LOVELY but can be omitted if you cannot find it)

4 cups vegetable stock (or water)

Olive oil

S&P

Chopped parsley or cilantro as garnish

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DIRECTIONS

If roasting the vegetables:

Heat the oven to 475.

Toss the cauliflower, carrots, bell pepper, onion & jalapenos in a light coating of olive oil & some S&P.  Roast for 20-30 minutes or until just beginning to brown.  Add them to a large stock pot with the remaining ingredients & cook until the veggies are all tender & the stew thickens a bit.

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If not roasting them – just throw them in with the remaining ingredients & cook until the veggies are all tender & the stew thickens a bit.  Add water to thin it if it gets too thick.  Cook it down if it is too watery.  Season with S&P & garnish with parsley or cilantro.

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