DDD # 44 – Vegan Cold Soba Noodle Salad with Brown Sugar Tofu & Chili Oil

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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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Vegan Cold Soba Noodle Salad with Brown Sugar Tofu & Chili Oil

Serves 2 very well

INGREDIENTS

for the chili oil

1/2 cup oil

3 star anise pods

1-2 TBS chopped fresh ginger

2 TBS crushed red pepper

2-4 garlic cloves – minced

3 scallions – chopped

for the dressing

2 TBS sesame oil

2 TBS rice vinegar

2 TBS low sodium soy sauce or liquid aminos or tamari

2 TBS brown sugar

for the soba salad

7 oz soba noodles – cooked & drained

1/2 – 1 pound tofu (I used pressed tofu)

2 TBS brown sugar

1/2 tsp S&P

1 TBS sesame oil

Mixed chopped vegetables.  I used:

1/2 cucumber

4 radishes

1/4 red bell pepper

1 cup purple cabbage

2 scallions

(you could use edamame, cauliflower, broccoli, carrots, snow peas, green beans or whatever you like)

Cilantro

Sesame seeds

Lime wedges

DIRECTIONS

Cook the noodles & set aside.

Whisk the dressing together & set aside.

Heat the oil for the chili oil in a pan.  Add the star anise & crushed red pepper.   Add the ginger & scallions.  When the scallions are soft & just starting to brown – add the garlic & heat for one minute.  Put the oil in a storage container to cool.  You won’t need all the oil for this recipe & the leftover should keep in the fridge for several days.

Heat 1 TBS sesame oil.  Add the brown sugar & salt & pepper.  Add the tofu & heat until the sugar caramelizes onto the tofu.  Set aside.

In a bowl – toss the noodles with the tofu & veggies.  Add some dressing (not all of it) and a drizzle of the chili oil.  Start very light with both the dressing & the chili oil & add more to taste.

Garnish with sesame seeds and cilantro & serve with lime wedges.

 

DDD #39 – 5-Minute Burnt Brown Sugar Chicken Fingers

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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 recipe.


 

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Ok – these things were so delicious – I was almost unable to keep from eating them all as I photographed them.  They take 5 minutes and can be eaten as is or packed into a sandwich or taco.  They would go really well with my Spicy Vegan Sriracha Miso Cole Slaw, seen above.

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As always, I used Beyond Meat brand chicken because it is, quite simply, the best on the market.  Click that link to use their store locator & get a coupon.

These could be baked but I think that really only works for real chicken as the grease in the chicken would keep it moist.  Faux chicken, like I used here, I think, is better served stove-top & it is faster & easier that way, anyway.  These suckers are REALLY good – I promise!

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5-Minute Vegan Burnt Brown Sugar Chicken Fingers

Feeds 1 or 2 – depending on appetite

INGREDIENTS

1 9oz bag of vegan chicken strips – thawed

2 TBS olive oil

1 TBS brown sugar

2 tsp garlic powder

2 tsp onion powder

2 tsp chili powder

2 tsp smoked paprika

1-2 TBS agave nectar

S&P

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DIRECTIONS

If you have a nonstick pan – use it.  Burnt sugar is a pain to clean.  If you don’t have one – maybe up the olive oil a tad.

Mix all the ingredients (except the chicken) – reserving 1 TBS agave nectar – in a bowl.  Put the mixture in the bag with the chicken & mush it all around until all the strips are covered.

Again – use either a nonstick pan or a pan greased with some olive oil & cook on medium high, stirring occasionally, until the sugar just begins to blacken.  Toss with another TBS agave nectar to moisten things up a bit & serve!

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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.

5-Minute Vegan Burnt Brown Sugar Chicken Fingers

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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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9-3-15 (39)

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vromans back

9-3-15 (33)

9-3-15 (62)

9-1-15 (6)

Ok – these things were so delicious – I was almost unable to keep from eating them all as I photographed them.  They take 5 minutes and can be eaten as is or packed into a sandwich or taco.  They would go really well with my Spicy Vegan Sriracha Miso Cole Slaw, seen above.

9-3-15 (14)

As always, I used Beyond Meat brand chicken because it is, quite simply, the best on the market.  Click that link to use their store locator & get a coupon.

These could be baked but I think that really only works for real chicken as the grease in the chicken would keep it moist.  Faux chicken, like I used here, I think, is better served stove-top & it is faster & easier that way, anyway.  These suckers are REALLY good – I promise!

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5-Minute Vegan Burnt Brown Sugar Chicken Fingers

Feeds 1 or 2 – depending on appetite

INGREDIENTS

1 9oz bag of vegan chicken strips – thawed

2 TBS olive oil

1 TBS brown sugar

2 tsp garlic powder

2 tsp onion powder

2 tsp chili powder

2 tsp smoked paprika

1-2 TBS agave nectar

S&P

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DIRECTIONS

If you have a nonstick pan – use it.  Burnt sugar is a pain to clean.  If you don’t have one – maybe up the olive oil a tad.

Mix all the ingredients (except the chicken) – reserving 1 TBS agave nectar – in a bowl.  Put the mixture in the bag with the chicken & mush it all around until all the strips are covered.

Again – use either a nonstick pan or a pan greased with some olive oil & cook on medium high, stirring occasionally, until the sugar just begins to blacken.  Toss with another TBS agave nectar to moisten things up a bit & serve!

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5-Minute Garlic, Salt & Pepper Sugar Snap Peas

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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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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 name of this recipe says it all.  Fast, easy & yummy!

5-Minute Garlic, Salt & Pepper Sugar Snap Peas

Serves 2 as a side

INGREDIENTS

10 oz fresh sugar snap peas (the ones in the bag in the produce section already have the string removed.  If you can find these – learn how to remove the string HERE)

Olive oil –  1or 2 TBS

Salt – to taste – I used maybe a scant teaspoon

Pepper – to taste – I used a heaping tablespoon but I am a NUT for pepper

Garlic to taste – I used about 6 cloves & chopped them sorta chunky

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DIRECTIONS

Heat the olive oil in a pan over med-high heat.  Add the sugar snap peas.  Stir & heat for 2-4 minutes – or until they are nearly done to your liking.  Add the S&P & the garlic & saute another minute or so – just until the garlic browns a bit.  Be careful not to burn the garlic because it will taste bitter.

Season with more S&P – if you think it needs it & serve!

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Sriracha Ginger Soy Sugar Snap Peas

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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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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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These are extremely easy & quick to make.  The hardest part is cutting each of the sugar snap peas in half.  Apparently, you can break the stem end of them & pull down on the string, like a zipper, and string these guys but that didn’t work on mine.  Maybe they were not fresh enough.  I don’t know.  But – if you want to string your beans – knock yourself out.  Mine were great without that step.

I used vegetarian hoisin sauce in these but if you cannot find that (or regular hoisin) – do not be discouraged.  These are awesome without that one ingredient, too.

This really makes just one serving so increase as needed to suit your head count.

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Sriracha Ginger Soy Sugar Snap Peas

Serves ONE as a side dish

INGREDIENTS

8 oz fresh sugar snap peas – strung (see note above) and cut almost in half along the seam  (split them but not totally in half)

2 TBS soy sauce or tamari (I always use low sodium)

1 TBS sriracha

1 tsp sesame oil

1 TBS hoisin sauce (optional)

4 garlic cloves – cut in half or in thirds (you want big chunks so it doesn’t burn)

1 TBS minced fresh ginger (or 3-4 slices about the size of a quarter)

2 tsp olive oil

Sesame seeds – black and/or white as garnish

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DIRECTIONS

Whisk together the soy sauce, sriracha, sesame oil & hoisin sauce.  Set aside.

Prepare your sugar snap peas.

Have everything ready to go because these cook fast.

Heat a pan on HIGH HEAT for a minute & then add the olive oil.  Once the oil is hot, add the garlic & ginger (beware splatter).  Cook one minute & then add the sugar snap peas.  After about 2 minutes, add the sriracha mixture.  Cook on high – stirring continually so the garlic doesn’t burn –  until most of the dressing cooks off – maybe another minute.

Serve with sesame seeds.

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