DDD #89 – Vegan Spicy Szechuan Lo Mein Noodles with Vegetables

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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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This is a really easy recipe but truly makes a fuckton.  So, unless you are feeding a large group or intend to eat this for days, consider cutting the recipe down.  The veggies you choose to use are up to you.  This can be made with no veggies at all or with regular pasta.  It is a very forgiving dish.

Click the image above to watch the video.

Vegan Vegetable Spicy Szechuan Lo Mein Noodles

Feeds 10 or more

INGREDIENTS

2 1/2 lbs of SOFT (or cooked) lo mein or chow mein noodles or even cooked spaghetti

1/2 lb vegan meat of choice (I used leftover Tofurky ham) – diced (very optional)

for the veggies

2 tsp hot chili oil (or other oil)

2 tsp sesame oil

1 small onion – diced

6 long beans (or other green beans) chopped

1 bell pepper (I used 1/2 red & 1/2 yellow) – diced

1 zucchini – diced

2 dozen snow peas – trimmed & sliced

6 mushrooms – sliced

2 small heads of broccoli – cut into florets

5 or 6 carrots – chopped

1 cup purple (or other) cabbage – chopped

8 oz can sliced water chesnuts – drained

6 bird’s eye chilis – split (optional)

1/2 cup water

for the sauce

2 TBS minced ginger

4 garlic cloves – minced

1 tsp Chinese 5 Spice

2 TBS Shaoxing cooking wine or rice vinegar

4 TBS light soy sauce

2 TBS dark soy sauce

1 tsp agave

1 large handful Thai basil (or other basil)

GARNISH – more shredded basil or cilantro, sesame seeds, sliced scallions, lime wedges

DIRECTIONS

In a very large wok, heat the two oils.  Add all the ingredients in the “for the veggies” list.  Heat over high heat for about 5 minutes or until the veggies are tender.

Add the noodles, faux meat (if using) & everything in the “for the sauce” list.  Combine & heat through.

Serve with your garnishes of choice.

Red Curry Grilled Shrimp with Spicy Thai Fried Cauliflower “Rice” (Low Carb, Gluten Free & Paleo)

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All Photos © Christine Elise McCarthy 2013

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 recipe is easy & guilt-free.  The “rice” is actually just grated cauliflower & the veggies can be customized to suit your tastes or to reflect whatever vegetables you have handy.  I know paleo is all the rage but I am not 100% clear on which vegetables are on the “no” list – but I am pretty sure this is paleo.  If NOT – please write me & tell me why, OK?

The key to this is a pre-made red curry.  I bought this little far at my local Gelson’s.

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Asian stores have little cans of them like these that I buy at Bangluck Market.

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If you can’t buy it made, I am sure there are recipes out there on Pinterest or Google that will show you how to make a red curry paste from curry powder.  Having to make the paste sort of eliminates the ease I am professing about this recipe, though, so keep that in mind.  Try to buy it already made.

That said, I must insist that you try cauliflower “rice” at least once.  In a stir fry, you can hardly tell it isn’t rice & it is so much better for you!

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Red Curry Grilled Shrimp

INGREDIENTS

Skewers (optional)

Shrimp (about a pound)

1/4 cup olive oil

1 tsp sriracha

1/4 cup lemon juice (fresh squeezed, if possible)

3-4 TBS red curry paste

2 TBS rice vinegar

4 garlic cloves – minced

3 scallions – sliced (reserve some for garnish)

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DIRECTIONS

Soak skewers (if using) in water for at least 30 minutes to help keep them from burning).

Peel & clean the shrimp.

In a bowl, blend the oil, sriracha, lemon juice, curry paste, vinegar, garlic & scallions.  Reserve some to use as garnish later (maybe 1/3 cup) and then put the rest in a Ziplock bag or other container & add the shrimp & mix it all about.  Marinate the shrimp for at least an hour or as long as overnight.

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When ready to grill the shrimp, either on a grill or in a grill pan, skewer the shrimp (two skewers make it easier to flip the shrimp) & grill for about 2-3 minutes each side or until done.  Serve with the spicy Thai fried cauliflower “rice” (below) and drizzle with extra red curry sauce & garnish with scallion slices.

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Spicy Thai Fried Cauliflower “Rice”

INGREDIENTS (use or don’t use or substitute according to your taste)

1 medium head cauliflower

Olive oil

10 green beans – trimmed & chopped

4 jalapeno peppers (red or green) – seeded & diced

1 cup brocoli florets

2 carrots – chopped

1 bell pepper – chopped

1/2 red onion – diced

1 cup peas

4 mushrooms – cliced

2+ TBS red curry paste

2 TBS soy sauce

Eggs – to scramble into rice (optional)

Thai (or other) basil – chopped

Chopped peanuts and/or sliced scallions and/or sliced cucumber and/or lime wedges – as garnish

Sambal oelek, sriracha or chili garlic paste to add kick – if you desire.

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DIRECTIONS

With a hand grater or with the grating blade of your food processor – grate the cauliflower & set aside.

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Whisk the soy sauce & red curry paste together & set aside.

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Prepare your veggies.

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Heat some olive oil (1-2 TBS) in a wok or very large pan.  I threw all the veggies in at once.

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Once they were tender, I added the red curry & soy sauce mix.

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Then I added the cauliflower.

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After about 5 minutes, I created a well & added two egs & scrambled them in the well.  When nearly done, I mixed them into the rice & vegetables.  I then added chopped basil.

Serve with chopped peanuts or scallions and maybe a lime wedge & some sliced cucumber.  Serve with the red curry grilled shrimp.  I have no photo of them together as my phone battery died.  Sorry!  I can promise – this is one yummy disj – especially with copious amounts of sambal oelek dumped upon it!

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NO CARB Cauliflower Risotto with Caramelized Carrots, Saffron & Toasted Anchovy Bread Crumbs

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All Photos © Christine Elise McCarthy 2013

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

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Let me apologize up front for the scant photography with this recipe.  My phone completely died early in the process of making this & I had no way to document the various steps.  Sorry!

Also – let me say that this dish could be made the traditional way – with Arborio rice – or the no carb way, using just grated cauliflower or it can be made the way I did it here – with about 2/3 of the recipe comprised of cauliflower but with a cup of Arborio for added texture.  I would have skipped the rice entirely but my boyfriend is a finicky eater & textures, in particular, can put him completely off things.  Having never tried a cauliflower-based risotto, I was unsure of the sturdiness of the final result, so, I added the cup of risotto rice.  As it turned out, I could have skipped it because 1) I think the cauliflower holds up well and 2) he wouldn’t eat it anyway.

In the future, I will experiment with an all cauliflower risotto & I will better document the process.  Do not be alarmed by the lack of photos here and, therefore, intimidated to try this.  It is a very easy & delicious dish!  The anchovy bread crumbs are very optional but add a nice hint of salty flavor the the sweetness of the carrots.  I used some leftover homemade artisan bread but any bread crumbs would likely work.  I just liked how chunky the homemade breadcrumbs were.

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NO CARB Cauliflower Risotto with Caramelized Carrots, Saffron & Toasted Anchovy Bread Crumbs

INGREDIENTS
1 large head cauliflower (2 heads if not using Arborio rice in the dish)

1 lb carrots

3 TBS olive oil – divided

3 TBS butter – divided

1 small onion – diced

1 cup Arborio rice (optional)

1/2 cup dry vermouth (or other dry white wine)

1 cup heavy cream

1/2 cup freshly grated Parmesan

5+ cups vegetable (or other) stock

1 tsp saffron threads

1/2 tsp white pepper

Salt to taste

1 tsp sugar

1 large tomato – diced for garnish

Fresh parsley – chopped for garnish

Parmesan (or other hard cheese) – grated for garnish

For the Toasted Anchovy Bread Crumbs

1 cup fresh breadcrumbs

1 TBS olive oil

1 TBS butter

1 TBS anchovy paste (or minced anchovies)

DIRECTIONS

For the toasted anchovy breadcrumbs

If using stale bread – pulse the cubed bread in a food processor until crumbly.

Heat 1 TBS each of olive oil & butter & dissolve the anchovy in it.  Add the breadcrumbs & stir until they begin to get browned & toasty.  I drained mine on paper towels to remove excess oil & set aside.

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For the Cauliflower Risotto with Caramelized Carrots & Saffron

Heat the stock to boiling & then reduce heat to low & simmer – covered.

Meanwhile, with the grating blade of your food processor, grate the cauliflower into rice-like shards.  Set aside.

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With the regular blade in your food processor, pulse the carrots into a near puree.

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In a large stock pot, heat 1 TBS each of olive oil & butter on medium heat & add the minced carrots.  Coat the carrots with the oil & butter then add 1/2 cup of water, 1/2 tsp salt & the sugar.  Cook, covered, for about five minutes.  Uncover and cook, stirring constantly (adding a tiny bit more olive oil if it gets too dry) until the carrots begin to brown.  Remove from heat.  Puree half of the browned carrots in a blender with 1 cup warm water.  Set both carrot elements aside.

Using the same pot you cooked the carrots in, add 2 TBS each butter & olive oil & cook the onion until translucent.  Add Arborio rice (if using) & cook, stirring constantly, for about a minute.   Whether or not you are using Arborio, add the cauliflower now and, stirring constantly, add the cup of wine & let the alcohol cooks off over high heat.  Add the carrot puree (not the browned carrot – but the puree with water added) and cook, stirring constantly, until it thickens a bit – maybe a minute.

Add 1/2 cup of hot vegetable stock and stir it often – until the liquid is absorbed.  Repeat this process until all but about 1 cup of broth is incorporated.

Mix in the remaining browned carrots (reserving a small amount for garnish – if desired), the saffron threads, white pepper, the Parmesan & the heavy cream.  Add small amounts of the remaining broth to thin the risotto to the consistency you like.

Serve immediately topped with the remaining carrots (if you reserved some), diced tomatoes, fresh parsley & more grated cheese & the toasted anchovy breadcrumbs.

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