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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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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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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