DDD #48 – 10-Minute Spicy Vegan Sriracha Chicken & Broccoli Bowl

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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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Click the image below to watch the video for this recipe.

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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.

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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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DDD #45 – Vegan Pulled Pork Jackfruit in a Sriracha and Blackberry Jam BBQ Sauce

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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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The video for the stovetop version is here.  The slow cooker one is far below.  Click the image below to watch the stovetop recipe.

Vegan Pulled Pork Jackfruit in a Sriracha and Blackberry Jam BBQ Sauce (Stovetop)

Serves 2

INGREDIENTS

Drizzle of olive oil

1 (20 oz) can of young jackfruit – drained & shredded by hand

1-2 garlic cloves – chopped

2 tsp cider vinegar

2 tsp Dijon mustard

A few dashes of soy sauce or tamari

1/3 cup ketchup

1 TBS blackberry (or other dark berry) jam or preserves or chutney

1 TBS Sriracha

1 tsp molasses

A few dashes vegan Worcestershire sauce (optional)

1 tsp smoked paprika

1/2 tsp brown sugar

1 tsp onion powder

1 tsp garlic powder

1 tsp chili powder

DIRECTIONS

Heat a little bit of oil in a pan.  Add the shredded jackfruit & the remaining ingredients & combine.  Heat through & serve as you desire.

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That above is jackfruit.  It is a staple in Southeast Asian diets.  It is a giant fruit that grows to 100 pounds.  If you want to read more about it – I went into some detail in my Vegan Jackfruit Spicy Szechuan Dan Dan Noodles post.  Those are the noodles – below.

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I bought this jackfruit in cans for $1.39 at my favorite Thai market – Bangluck – but I hear most Asian markets carry it.  Just be sure to buy UNRIPE or young jackfruit in water or brine.  Ripe jackfruit in syrup – it seems – tastes like Juicy Fruit gum & would be awful in this dish.

I made this in the slow cooker using a combination of jackfruit & Beyond Meat vegan chicken strips.

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Both the jackfruit (above) & chicken will require that you shred it using two forks to achieve the pulled chicken visual.  It is easy once they are warmed & soft.  Just fish them out of the BBQ sauce & shred them on a cutting board.

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I used it in tacos – HERE.

And on pasta – HERE.

And on pizza HERE.

Vegan Pulled Chicken with Jackfruit in a Sriracha and Blackberry Jam BBQ Sauce for the Slow Cooker

Serves 6

INGREDIENTS

2 (20 oz) cans of young jackfruit

9 oz vegan chicken (or two more cans jackfruit)

4 garlic cloves – chopped

2 TBS cider vinegar

2 TBS Dijon mustard

1/3 cup soy sauce or tamari

2/3 cup ketchup

1/4 cup blackberry (or other dark berry) jam or preserves

3 TBS sriracha

1 TBS molasses

2 TBS vegan Worcestershire sauce (optional)

1 (12 oz) bottle of dark (or other) beer (optional)

2 tsp smoked paprika

1/3 cup brown sugar

1 TBS onion powder

1 TBS garlic powder

1 TBS chili powder

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DIRECTIONS

Put everything in the slow cooker & leave on high for 5 hours.

At some point – you need to use two forks & shred the chicken & jackfruit.

Serve as you would serve any pulled chicken.

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DDD #26 – Spicy Vegan Sriracha Miso Cole Slaw

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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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I am reposting this 2015 recipe because I now have a www.VideoVegan.com video to accompany it!  Click the image below to watch & please subscribe to my channel.

This is super easy – especially if you buy some of that pre-chopped slaw mix.  And why not?  Why buy two heads of cabbage & spend time chopping & then not use all the cabbage & have two half heads in the fridge – laying a guilt trip on you until they turn brown enough to warrant tossing them?   Who needs that shit?  Cabbage likes to pop all over the place, too, like cauliflower.  So – do yourself a favor and buy a bag of cole slaw mix.  Or not – your call.

This can be served as a side or as a burger topping or, as I did last night, put on top of tacos.  Creamy, yummy & cruelty-free.

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Spicy Vegan Sriracha Miso Cole Slaw

Makes about 3 cups

INGREDIENTS

8 oz (3 cups) of chopped cabbage (I used a bagged slaw mix) & carrot shreds

1/8-1/2 cup sriracha – start small & add in increments until you reach your spice level

1/3 cup vegan mayo – (increase if you like wetter slaw)

2 TBS white balsamic vinegar (or white wine vinegar)

2 TBS miso paste

1/2 tsp sesame oil

2 TBS agave nectar

1/4 tsp salt

2 TBS chia seeds (optional but very good for you)

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DIRECTIONS

I literally put everything in a tupperware container & just shook the bejesus out of it.  You can just stir it all up in a bowl.  Increase mayo or sriracha or salt to taste.

Chill & serve!

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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.

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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 Spicy Orange & Sriracha Glazed Tofu with Pomegranate Seeds

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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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I have done a zillion 90210 interviews recently – building up to the 25th anniversary of when the pilot aired.  Above are a few recent photos from a 90210-inspired shoot.

And here are two of the interviews – HERE at TEN MINUTE INTERVIEWS –

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and HERE  at COMPLEX.

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Tonight is the Lifetime movie about the show at after it – there will be an interview special – in which I took part.

That said – let’s get into this dish.  The glaze is the shit & would work on most things from shrimp to vegan or real chicken or, as here, on tofu.  I could not figure out what to do with the tofu first.  Should I bread & fry it?  I tried that & it just seemed like a bad thing to add all those calories.  So – after half-frying half the tofu – I baked it all at about 400 for thirty minutes – after coating it in some glaze – like you see below.

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Ultimately – you could just throw the uncooked tofu into the glaze & warm it that way.  I feared the tofu would be too mushy & break apart and – since I didn’t try that version – I cannot tell you what happened.  So – it is up to you.   You could BAKE IT first, or FRY IT – or just use it plain.  Or – do what I did, coat it with glaze & just bake it a bit to add some texture.  Your call.  Whatever you decide – the glaze is easy & comes together fast.  If I were to make it again – I would cut the sugar in half.  If you like spicy-sweet, go with the full 1/4 cup of brown sugar.  It is pretty spicy – so if you are sensitive to heat – lessen the sriracha.

I added pomegranate seeds because I have a shitload left over from my AMAZING Burnt Eggplant with Pomegranate Seeds & Cucumber – or Really Fancy Baba Ganoush – seen below – which was INSANELY addictive.  The seeds are pretty but don’t add much to the tofu dish so blow them off – if you feel inclined.  They are critical & amazing in the baba ganoush, though!

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Vegan Spicy Orange & Sriracha Glazed Tofu with Pomegranate Seeds

Serves 2 – with rice or in lettuce wraps

INGREDIENTS

1 lb extra firm tofu – cubed

Panko (only if you are frying – in which case you need oil, too.)

1 cup orange juice

zest & juice of one orange

1/4 cup (or less) brown sugar

1/4 cup (more or less according to taste) sriracha

1/4 cup rice vinegar

1/4 cup soy sauce or tamari

4 garlic cloves – chopped

1 TBS ginger – grated or minced

2 TBS cornstarch whisked into 2 TBS water

GARNISH – sliced scallions, pomegranate seeds and then cooked rice or lettuce leaves for serving

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DIRECTIONS

OK – here you need to decide what you are doing with the tofu.  Are you just going right outta the package or fry it or – as I did – toss it with some panko & some (only a little) glaze & bake at 400 degrees for 30 minutes?  I don’t think it makes a massive difference – except fr the effort and, in the instance of frying, the calories.  You could brown it in a frying pan with a little olive oil – to add texture.  Blow off the panko – really – unless you are frying it.  These are your decisions to make and that decision is the hardest part of this recipe.  If you are in a hurry or are lazy – just use the naked tofu.

Prep your tofu.  I tossed mine in a bit of glaze & baked at 400 degrees for 30 minutes.

Make some rice or prep some lettuce leaves for wraps.

To make the glaze – heat the orange juice, zest & juice of one orange, brown sugar, sriracha, rice vinegar, soy sauce or tamari, garlic cloves and ginger and bring to a boil.  Add the cornstarch/water mix & the glaze should thicken up in less than a minute.  Add the tofu & heat through.

Serve either on rice or wrapped in lettuce with a sprinkle of scallions & pomegranate seeds.

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Spicy Vegan Sriracha Miso Cole Slaw

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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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This is super easy – especially if you buy some of that pre-chopped slaw mix.  And why not?  Why buy two heads of cabbage & spend time chopping & then not use all the cabbage & have two half heads in the fridge – laying a guilt trip on you until they turn brown enough to warrant tossing them?   Who needs that shit?  Cabbage likes to pop all over the place, too, like cauliflower.  So – do yourself a favor and buy a bag of cole slaw mix.  Or not – your call.

This can be served as a side or as a burger topping or, as I did last night, put on top of tacos.  Creamy, yummy & cruelty-free.

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Spicy Vegan Sriracha Miso Cole Slaw

Makes about 3 cups

INGREDIENTS

8 oz (3 cups) of chopped cabbage (I used a bagged slaw mix) & carrot shreds

1/8-1/2 cup sriracha – start small & add in increments until you reach your spice level

1/3 cup vegan mayo – (increase if you like wetter slaw)

2 TBS white balsamic vinegar (or white wine vinegar)

2 TBS miso paste

1/2 tsp sesame oil

2 TBS agave nectar

1/4 tsp salt

2 TBS chia seeds (optional but very good for you)

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DIRECTIONS

I literally put everything in a tupperware container & just shook the bejesus out of it.  You can just stir it all up in a bowl.  Increase mayo or sriracha or salt to taste.

Chill & serve!

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Pasta with Pulled Vegan Chicken & Jackfruit with Blackberry Jam-Sriracha BBQ Sauce

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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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So, last week, I made Vegan Pulled Chicken with Jackfruit in a Sriracha and Blackberry Jam BBQ Sauce for the Slow Cooker – seen above.  It was delicious but I made a fuckton of it & needed to find more creative ways to use it.  Here is the first of three ways I used the leftover pulled BBQ chicken – on pasta!  The only real recipe here is the actual pulled chicken & jackfruit.  Beyond that – it is your favorite pasta & favorite pasta sauce.  I used these curly noodles & Rao’s Arrabbiata – THE BEST sauce in a jar ever.

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Pasta with Vegan Pulled Chicken & Jackfruit with Blackberry Jam-Sriracha BBQ Sauce

INGREDIENTS

Vegan Pulled Chicken with Jackfruit in a Sriracha and Blackberry Jam BBQ Sauce for the Slow Cooker

Cooked Pasta

Pasta sauce

Garnish – micro arugula, basil, red bell peppers diced

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DIRECTIONS

Make the pasta.  Warm the sauce & warm the BBQ.

Distribute onto plates.

Eat.

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