Chinese Style Vegetarian 'Chicken'

Do you like Chinese food......well this is a recipe for you!  It is vegetarian, made with homemade Seitan (recipe can be found in - Pam's Incredible Edibles II) or store bought vegetarian protein.

Make a quick sauce with a few Asian ingredients, steam some vegetables and serve with rice or noodles.  Quick, tasty and very filling.

Chinese Style Vegetarian 'Chicken'

Ingredients for the sauce prepared and ready.

Freshly made Seitan in the pan for some browing

Seitan is nicely browned on both sides, ready for the sauce

Sauce is added and cooked for another minute or two

Chinese Style Vegetarian 'Chicken' served over Basmati Rice and with steam baby boc choy.

Smells and look amazing.

CHINESE STYLE VEGETARIAN 'CHICKEN' RECIPE

For the sauce:

2 cloves garlic, minced

1 Tbsp. Agave nectar or brown sugar

2 Tbsp. soy sauce

2 Tbsp. hoisin sauce

1 tsp. sesame oil

2 tsp. cornstarch

cayenne pepper (optional)

1-2 Tbsp. vegetable oil for browning Seitan

8-10 pieces homemade Seitan or store bought vegetarian protein

1-2 tsp. toasted sesame seeds

2-3 green onions, sliced

In a small bowl, whisk together the garlic, agave nectar or brown sugar, soy sauce, hoisin sauce, sesame oil, cayenne pepper (if using) and cornstarch until well combined. Set aside.

In a non stick frying pan, add oil and heat on medium high, add pieces of Seitan and brown each side  (approximately 2-3 three minutes per side)

Once Seitan is nicely browned add sauce and cook for another 1-2 minutes until thick and glossy.

Serve over rice and with steam oriental vegetables.

 'Don't be satisfied with stories, how things have gone with others. Unfold your own myth.

Rumi

One Pot Lentil, Black Bean and Brown Rice

My family loves lentils, rice and beans and  that is a good thing as my oven quit working last week so this dish came together on top of the stove. A one pot meal that will satisfy everyone. Keep it mild or spice it up, make it extra cheesy or leave out the cheese - it is delicious either way - and it will feed a large family too! Combining Lentils and Rice makes this dish a complete protein, adding in the black beans adds the extra fibre and will keep your belly full. Serve it with a green salad,  some hot peppers🌶 on the side ( for those who want even more heat) a bit of Greek yogurt or sour cream.

One Pot Lentil, Black Bean & Brown Rice

The ingredients you will need.

Cilantro for sprinkling on top

Onion and garlic, diced and minced

Onion and garlic,  sautéed for a few minutes.

Green lentils and brown rice are added into the pot

Vegetable broth is added and this will be simmered 40 minutes

Zucchini is shredded and ready to be added

The rest of the ingredients ready for the pot

All ingredients are added to the green lentil and rice mixture

The cheese is stirred in and heated until melted.

One Pot Lentil, Black Bean and Brown Rice ready to be eaten.

So fragrant, with just enough heat, topped with some Greek yogurt and cilantro.

ONE POT LENTIL, BLACK BEAN & BROWN RICE RECIPE

2 Tbsp. vegetable oil

1/2 yellow onion, diced

2 cloves garlic, minced

1/2 cup uncooked brown rice (I like brown basmati)

1/2 green lentils, uncooked and  rinsed

3 cups vegetable stock

1 tsp. chili powder

1/2 tsp. cumin powder

1/4 tsp. cayenne or chipotle powder (optional)

salt and pepper to taste

1 - 15 ounce can black beans, rinsed and drained

1/2 cup diced tomatoes, drained

4 ounce can diced green chilies

1 small zucchini, shredded

1/2 cup corn kernels, frozen or canned

1 cup salsa

3/4 cup cheese, shredded (I used the Tex Mex blend)

cilantro for garnish

yogurt or sour cream for garnish (optional)

Heat a large pot or saucepan over medium high heat.

When the pot is heated add cooking oil, onion and garlic.

Sauté for a couple of minutes then add in the brown rice and lentils.

Add the vegetable stock, stir and bring to a boil.

Once boiling, cover and reduce heat to low.

Simmer for 30-40 minutes, or until lentils and rice are tender.

If there is excess liquid, drain.

Season the rice and lentil mixture with salt, pepper, chili powder, cumin and cayenne.

Add in the remaining ingredients except 1/4 cup of the cheese. Stir together.

Heat this mixture until the cheese melts.

Top with the rest of the cheese and cover with a lid until.

Heat on low until the cheese on top is melted and the mixture is bubbling.

Spoon into bowls.

Top with cilantro and yogurt or sour cream.

Enjoy!

'Life always bursts the boundaries of formulas.'

Antoine de Saint-Exupery

Zucchini Noodle Pad Thai

I have been wanting to try using a spiralizer in my cooking as there has been so much talk about this 'gadget'. I knew my neighbor Anne had one and she let me borrow it for my 'test drive'. If you are watching your starches this recipe will be perfect for you! I love the texture of the 'zoodles' when added at the last part of the cooking. I also put a carrot through the spiralizer too as I thought it would add a bit more texture to this dish. I loved this dish and my family, my friend Helena and cousin Michael did too! I hope you try this for your family and friends.

For the tofu I used my recipe for 'Crispy Tofu Bites' in Pam's Incredible Edibles, the Adventure Continues'. You will find in on Page 5.

Zucchini Noodle Tofu Pad Thai

The ingredients you will need for the sauce

The rest of the ingredients.

The zucchini has been put through the spiralizer

Zucchini Noodle Pad Thai ready to be sampled.

ZUCCHINI NOODLE TOFU PAD THAI RECIPE

Sauce

• 2 Tbsp. (30 ml) tamarind paste
• 1 Tbsp. (15 ml) lime juice
• 2 Tbsp. (30 ml) soy sauce
• 2 Tbsp. (30 ml) brown sugar

Noodles

2 zucchini, cut on a spiralizer

1 cup (240 ml) firm tofu, cubed

olive oil, for frying

1 garlic clove, minced

½ red bell pepper, sliced thin

2 green onions, sliced thin

6 mushrooms, sliced

1 medium carrot cut on a spiralizer

2 eggs

2 Tbsp. (30 ml) fresh cilantro, chopped, for topping

2 Tbsp. (30 ml) roasted peanuts, chopped, for topping

DIRECTIONS

Whisk together ingredients for the sauce and set aside.

Using a spiralizer, make zucchini and carrot noodles.

Fry cubed tofu in olive oil until golden

. Add garlic, red pepper, green onion, carrots and fry until tender.

Crack egg and whisk into veggies.

Add zucchini noodles into pan

.Pour sauce over top and toss to coat.

Continue cooking until noodles warmed through and tender.

Top with cilantro and roasted peanuts..hot sauce if you like a bit of heat.

'A turtle carries its home on its back, as humans we carry our home in our heart.'