DDD #53 – Spicy Garlic & Ginger Green Beans

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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 above to watch the video.

So easy & delicious over rice or my Garlic & Ginger Cauliflower Rice.

Spicy Garlic and Ginger Green Beans

INGREDIENTS

12 oz green beans

1 onion – sliced

1 TBS (more or less – to taste) crushed red pepper

Splash of soy sauce

1-2 TBS coconut oil (or olive oil)

4 garlic cloves – minced

1 TBS ginger – minced

Sesame seeds as garnish

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DIRECTIONS

In a very large saute pan (or wok) – heat the oil on high heat.  Add the onions, green beans & crushed red pepper.  Stir & cook until the green beans are cooked to your desired softness.  I like them a bit crunchy & probably cooked them for between 5-8 minutes.  At the very end, add the minced garlic & ginger & stir to incorporate.  Cook for maybe a minute or two.  Garnish with sesame seeds & eat it as a side or over rice.  Ymmmmmmm!

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The top video there is trailer for my novel.  The second is me reading from it a while back – at Vroman’s.

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DDD #51 – Vegan Red Coconut Curry Pad Thai Noodles with Crispy Garlic Tofu

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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.

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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Click the image above to watch the video.

Red Coconut Curry Pad Thai Noodles with Crispy Garlic Tofu

serves 4-6

INGREDIENTS

1 lb tofu

oil

3 TBS red curry paste

1 15 oz can lite coconut milk

1 TBS fresh ginger – minced

2 TBS minced garlic

1 TBS soy sauce

for the marinade

1/4 cup hoisin sauce

2 TBS brown sugar

2 TBS low sodium soy sauce

1 TBS minced garlic

1 TBS minced ginger

1 TBS crushed red pepper

for the noodles

1 lb noodles (either fresh Pad Thai noodles or a pound of cooked & drained noodles of your choice)

1 small onion – diced

1-3 jalapenos – sliced

Your mix of fresh vegetables (I used 1 15 oz can of baby corn, 1 small can diced water chestnuts, 1 cup broccoli florets, 1 cup chopped purple cabbage, 1 cup chopped carrots, 1 cup sliced snap peas, 1 cup frozen peas)

Garnish: lime wedges, cilantro, sesame seeds and maybe another can of warmed coconut milk with red curry paste whisked in to use as a gravy over the noodles – for those that like a saucy dish)

DIRECTIONS

Optional – cut the tofu in half so you have two large squares about 3/4 inch thick.  Put them between paper towels & cover with a heavy pan for 30 minutes to release some moisture.

Cube the tofu.  Whisk the marinade together & marinate the tofu for 30 minutes or longer.

Heat a TBS or oil & over high heat – fry the drained tofu.  Let it sit a few minutes on each side before turning until it is well browned.  Set aside.

Heat 1 TBS oil in a pan & saute the onion & jalapeno.  When soft, add the remaining vegetables (retaining the frozen peas to add later) and saute a few minutes.  Add garlic, ginger & soy sauce.  Stir to combine.Add curry paste & coconut milk.  Stir & add fresh or cooked noodles.  If it gets too dry – add some water.  Heat through.  Stir in the frozen peas & heat through.

Plate each serving & top with the crispy tofu.

Garnish as you desire.

I warmed another can of coconut milk & whisked in more red curry to drizzle over each serving.

Devour!

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 Ep. #21 – Vegan Spicy Thai Red Curry & Coconut Cauliflower Rice

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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 just 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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Reposting this now here because there is a video to accompany it.   Please consider following me on my channel there.

I have posted several variations of cauliflower rice over the years – most of which can be found HERE.  This one is likely the richest of the lot due to the added lite coconut milk.  Still – if you consider that it isn’t really rice but, rather just grated cauliflower, that added decadence of the coconut milk & curry paste are not that bad.

Cauliflower rice is easiest if you have a food processor with a grating blade.  If not – you can grate the cauliflower with a box grater or other grater – but raw cauliflower tends to pop all over the place & can get rather messy.

I’m not sure if some of my earlier cauliflower rice recipes had the added step of steaming the cauliflower & squeezing out the water – but – that is a step not necessary for cauliflower rice.  I think that step only matters if you are going to make cauliflower pizza dough or cauliflower tortillas – as seen below.

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This dish is quick & easy & very tasty.  And good for you!

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Vegan Spicy Thai Red Curry & Coconut Cauliflower Rice

Serves 4 or more as a side

INGREDIENTS

1 large head cauliflower – grated in with a food processor or a manual grater

Coconut or other cooking oil

1 red bell pepper – diced

1 onion diced

1-3 jalapenos – minced (use more or less according to your taste for heat)

1-6 cloves of garlic – chopped (use more or less according to your taste for garlic)

1 cup lite coconut milk

1 TBS red curry paste

1 TBS Bragg’s liquid amino acids (or soy sauce or tamari)

1 tsp agave nectar (or sugar)

1/4 cup chopped cilantro

Garnish – cilantro, lime wedges

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DIRECTIONS

In a very large saute pan, heat about 1 TBS oil & add the cauliflower.  Saute on high for 5-7 minutes or until it just begins to brown.  Transfer to a bowl  & set aside.

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In the same pan, add about another TBS of oil & saute the red bell pepper, onion & jalapeno until they get soft – maybe 5 minutes.  Add the garlic & stir for a minute & then add the curry paste & coconut milk & amino acid (or soy sauce) & agave.  Incorporate & then add the cauliflower rice.  Stir in some cilantro & combine.  Garnish with additional cilantro & lime wedges & serve.

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DDD Ep. #20 – Vegan Chicken Satay with Peanut Coconut 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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All my posts now have a VERY customizable PRINT & PDF option.  Create a PDF & save the recipe to your computer or just 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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Reposting this recipe because I have a video to accompany it.  Please – subscribe to my channel on Youtube.  Www.VideoVegan.com.

This is another super-duper easy one.  The recipe for the Spicy Thai Red Curry & Coconut Cauliflower Rice (seen just above) is HERE.

I used a 12oz package of Beyond Meat chicken strips – because they are the best on the market.  If you cannot find them – use the brand available to you – preferably not breaded.

This recipe is really just for a marinade (not totally necessary) & for the peanut & coconut sauce.  You can whisk each together in bowls & heat the chicken in any pan on the stove.  So easy & REALLY delicious!

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Vegan Chicken Satay with Peanut & Coconut Sauce

Depends on the amount of “chicken” you use & appetites – but 1 or 2

INGREDIENTS

for the chicken satay

Beyond Meat chicken strips (or other vegan chicken) – in the quantity you require

Cooking oil or cooking spray

for the marinade (an optional step – you can skip the marinade if you want to but it does ratchet up the flavors)

2 garlic cloves – minced

2 shallots – minced

1-2 serrano or jalapeno peppers – minced (seed them for less heat)

2 TBS Bragg’s liquid amino acids (or soy sauce or tamari)

1 TBS agave nectar (or sugar)

juice of one lime

for the peanut-coconut sauce

1 cup lite coconut milk

1/4 cup peanut butter (more – if you want a thicker sauce)

1/4 cup cilantro – chopped

1-3 serrano or jalapeno peppers – diced (seed them for less heat)

2 shallots – minced

2 tsp agave nectar (or sugar)

2 TBS Bragg’s liquid amino acids (or soy sauce or tamari)

juice of one lime

GARNISH – lime wedges & cilantro

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DIRECTIONS

for the marinade

Whisk ingredients together & put the chicken in it.  Marinate in the fridge for 30 minutes – or overnight.  I did this in a Ziplock bag.

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for the peanut-coconut sauce

Whisk everything together.  Adjust the peanut butter to coconut ratio to suit your tastes.  I put mine in an old pickle jar so I could give it a good shake before using it.

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for the chicken satay

Heat some oil or cooking spray & dump the chicken & marinade into a pan.  Heat through.

Plate the chicken & drizzle with a light bit of the peanut-coconut sauce (reserve some because there is a lot of sauce).

Serve with rice & garnish with extra sauce, cilantro & lime wedges.

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DDD Ep. #18 – Vegan Spicy Szechuan Green Beans with Minced Pork

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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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Reposting this recipe because I have a video to accompany it. Please – subscribe to my channel on Youtube. Www.VideoVegan.com.  Click the photo below to watch the video.

So – I came across several kinds of canned seitan (seen above) at my favorite Thai market – Bangluck.  I used the first can (on the left) in my Easy Vegan Thai Minced Pork with Holy (& Sweet) Basil – Pad Ga Prao Muu – in Lettuce Cups (below) & it was a huge success.

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Today – I wanted to use one of them for my Green Beans & Minced Pork.  I looked at the calorie count of each of the two remaining cans and was surprised to see a huge calorie disparity despite the fact that the ingredients list is identical.

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So – since the “roast duck” had fewer calories – I used that one.  Despite the image on the can – it looked exactly like the fried gluten one did.  I have not opened the third can yet but I suspect it is just more of the same but – somehow – with more than twice the calories – so – I likely  will feed it to my dogs & just use the others in the future.  I man – see below?  First image below is the fried pork & the second is the duck.

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Same thing.  Canned seitan in water.  So – for this dish, you could use canned & drained seitan or your favorite brand of seitan  – or even a faux beef like Beyond Meat’s Beefless Crumbles (or other brand of ground beef).  The flavors in this dish are very strong & will take over the dish.  You could even use Beyond Meat’s chickenless strips.  No matter.

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I served this with my newest rice discover – Thai Rice Berry (black jasmine) rice.

I saw this new rice at my favorite Thai grocery store – Bangluck.   $10 for 5 pounds – so I could not resist.  I looked it up online & found THIS:

Riceberry  Rice is the new variety of rice that has been bred in Thailand. The rice is deep purple in colour; this rich dark colour is typical of plants that yield high nutrition. Rice berry rice is cross pollination of three hardy and loved rice strains; they are:

  • Thai Hom Mali Race – also known as fragrant jasmine rice, the highest quality and most sort after rice in the world, after cooking it retains its structure but takes on a soft fluffy consistency.
  • Hom Nin Rice – has well known and documented antioxidant properties, but this grain can become a little chewy if it isn’t cooked through.
  • Khao Dawk Mali 105 – a hardy seed which will grow in a broad range of agricultural environments.

The cross-pollination of these three rice plants has resulted in Riceberry Rice, a new and exciting rice variety. Riceberry takes on the best attributes of each of the grains that were used in its inception. The light fluffy texture and flavour from Thai jasmine rice, high in minerals and antioxidants from Hom Nin rice and hardy and high yield characteristics of Khao Dawk Mali 105.

Riceberry Rice Nutrition Profile

Riceberry rice is rich in many antioxidant that help our immune system stay healthy. It contains significant levels of:

  • Beta-carotene
  • Gama Oryzanol
  • Vitamin E
  • Folic Acid
  • Tannin
  • Zinc
  • Fiber
  • Bran Oil

These antioxidants, vitamins and minerals give riceberry rice a nutrition profile that is relatively unique. The dark purple colour it matures signifies it high nutrition content and gives it a unique appearance when served.

The rice is also extremely high in fiber and bran oil, this natural aids digestion and helps keep the stomach free from disease.

Thai Rice Glycemic Index

Riceberry rice has been graded as low-medium in the glycemic index. The abundant fiber and bran oil which it contains helps to reduce the risks of diabetes by hindering the absorption of sugars into the blood through the stomach. It also helps the pancreas function better.

– See more at: http://www.thenaturalhealthmarket.co.uk/riceberry-organic#sthash.388tjdGM.dpuf

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This green bean dish is very easy.  I used fresh green beans & loads of spices.  You could use frozen green beans but I think canned ones will just become mush.

Vegan Spicy Szechuan Green Beans with Minced Pork

serves 2 with rice

INGREDIENTS

10+ oz seitan (or other faux meat)

1 lb green beans – trimmed & cut in half

1 TBS olive oil

2-3 TBS cornstarch

1-6 cloves garlic – minced (I used 6)

2 TBS brown sugar

1/4 cup hoisin sauce

1 tsp to 2 TBS crushed red pepper (according to your taste for heat)

2-3 TBS liquid amino acids (or low sodium soy sauce or tamari)

1-6 dry red chilies (VERY spicy & VERY optional) – cut in half (I used 6)

GARNISH – cooked rice, sesame seeds

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DIRECTIONS

Cook the rice.

Mince the faux meat & toss with the cornstarch.

Heat the olive oil in a large saute pan & add the rest of the ingredients – EXCEPT THE GARLIC.

Stir to combine.  If using fresh green beans – add about 1/4 cup water, bring to a boil & cover for 3-5 minutes or until the green beans are cooked to your taste.  Frozen beans won’t need this step but you can still add water if your sauce cooks off too much or the meat sticks to the pan too much.

When it all seems warmed through & the sauce is thick – toss in the garlic & stir for one minute.  Serve with rice.

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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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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 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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