Sunday, September 24, 2017

Spicy Thai Peanut Chick'n & Sweet Potato Noodle Stir-Fry

I saw this recipe online a few weeks ago and wanted to make it vegan. I had everything in the house and decided it would be dinner one night last week. I really like the spiralized sweet potato. The sauce was really good and this comes together pretty quick, but this would be super fast if you used a store bought Peanut Sauce.

  • 1/4 cup natural creamy peanut butter
  • 2 tablespoons Bragg's liquid aminos
  • 1/2 teaspoon ground ginger
  • 1 garlic clove, finely minced
  • 1-2 tablespoons Sriracha Sauce, use the amount you like
  • 1/2 tablespoon honey
  • 1 teaspoon sesame oil
  • 3/4 cup soymilk
For the Stir-Fry:
  • 3 medium sweet potatoes (mine were skinny so I used 4), peeled
  • 1 tablespoon sesame oil, divided
  • 1 package Gardein Teriyaki Chick'n Strips (save sauce for some time later)
  • 2 1/2 cups broccoli, florets
  • 1 large red bell pepper, sliced into thin strips
  • Garnish: green onion, chopped peanuts, cilantro if desired

Make sauce: In a mdium bowl whisk together all of the sauce ingredients. Set aside.

Cut the ends off of the sweet potatoes and spiralize them. If you don't have a spiralizer you can use a julienne peeler to make noodles. Set aside.

Cut each chick'n strip into 4 pieces. Season with salt and pepper. Heat 1/2 tablespoon sesame oil in a large skillet over medium high heat. Once oil is hot, add chick'n pieces and cook 4-6 minutes until starting to brown. Remove and set aside.

To the same skillet add the other 1/2 tablespoon of sesame oil along with broccoli florets and red pepper strips. Stir-fry about 2-3 minutes.

Add Sweet potato noodles and cook 2-3 minutes longer.

Add the peanut sauce and chick'n; stir well to coat everything. Reduce heat to medium low and cook a few minutes until sweet potato noodles are al dente. 

Garnish as desired and enjoy. Serves 4.

Monday, September 18, 2017

Vidalia Onion & Italian Sausage Pasta

I found this recipe on the sack of Vidalia sweet onions I bought at the store before Hurricane Irma. I only buy sweet onions and a Vidalia is one of my favorite. Of course the recipe wasn't vegan but I broke out the trusty Field Roast Italian sausage and bam, we had a nice dinner over bow tie pasta and fresh sliced tomatoes.

  • 6 links Field Roast Italian sausage
  • 3 tablespoons extra virgin olive oil
  • 1 large Vidalia sweet onion
  • 4 cloves garlic, minced
  • 2 (14.5 oz) cans diced tomatoes, undrained
  • 2 bay leaves
  • 1/2 teaspoon Creole seasoning
  • 1 teaspoon dried oregano leaves
  • 1 teaspoon dried basil
  • 1/2 teaspoon black pepper
  • 1 teaspoon kosher salt
  • 2 medium yellow summer squash
  • 1 box of your favorite type of pasta (I used bow-ties)

Slice sausages on a bias (about 1/2" thick) and brown in a large skillet with a tablespoon oil. Remove and set aside.

Meanwhile, peel and trim onion; slice in narrow wedges , top to bottom. Heat 2 tablespoons olive oil and cook onions until they become clear, stirring often.

Add garlic and cook about 30-45 seconds.

Add tomatoes, spices and bring to a boil. Reduce heat and cover. Simmer about 15 minutes.

Meanwhile, wash and trim squash; slice into 1/4" slices. Add squash to sauce and lightly stir. Recover and simmer about 15 minutes (don't let the squash overcook.)

Add sausage and heat about 5 minutes.

Serve over your favorite pasta with some vegan parm.

Thursday, September 14, 2017

Fat Burning Vegetable Soup

I saw this recipe online and made a few minor changes to make it vegan. It's pretty low in calories, fat, sodium and has no cholesterol. I'm not sure how it burns fat, but it sure tastes yummy. Serves 8 1-1/4 cup servings)

  • 2 small (or 1 large) sweet potato, peeled and cut into 1" cubes
  • 3 carrots, peeled and sliced
  • 1 stalk celery, diced
  • 1 small sweet onion, diced
  • 4 cloves garlic, minced
  • 1/2 teaspoon black pepper
  • 1/8 teaspoon allspice
  • 1 teaspoon paprika
  • 1 bay leaf
  • 2 (15 ounce) cans white beans, drained and rinsed
  • 4 cups vegetable broth (I used Better Than Bouillon)
  • 1 can fire-roasted diced tomatoes (do not drain)
  • 4 cups baby spinach
  • 1 tablespoon extra-virgin olive oil (optional)

Prepare your sweet potatoes, carrots, celery, onion and garlic.

All all ingredients, except spinach and olive oil, to a soup pot.

 Cover and simmer until all veggies are tender, about 45 minutes to an hour. Stir frequently.

Add spinach at the end of cooking time, allow spinach to wilt.

If using olive oil add a drizzle over each serving.

Tuesday, September 5, 2017

Buffalo Chick'n Pasta Salad

I saw this recipe online and knew it would be a breeze to make vegan using Gardein Teriyaki Chick'n Strips and Daiya Ranch Dressing. Toss that Teriyaki packet in the freezer for some other time and get to making this. Use your favorite type of pasta (rotini, ziti, rigatoni, medium shells, etc). I've made this 3 times already. It is that yummy. Even took it the office once for everyone. I served this as a main-dish but it could be served at your next cook-out as a side dish.
  • 1 pound of your favorite pasta shape, cooked according to package directions
  • 1 package Teriyaki Chick'n Strips
  • 3/4 cup Frank's Buffalo Hot Sauce
  • 1/4 cup Daiya Ranch dressing and more for drizzling
  • 4-5 stalks celery, thinly sliced
  • Garnish: a few sliced scallions

While the pasta cooks saute chicken. Cut each strips into 4 bite-sized pieces, brown in a skillet. Remove from skillet and add to bowl with all the other ingredients except garnish.

When the pasta is ready, drain, rinse and add to your bowl. Give it a good toss.

Serve immediately warm, although this is also delicious cold. Garnish with scallions. To finish drizzle with dressing.