Savory Vegetarian “Chicken and Beef” Bok Choy on Rice

Long time no see lovely peoples, I wanted to get back into posting up things I have cooked over the past months, I have taken photos but no time to really sit and make them  into a recipe. Time to start the new year off with some new content…finally! 

I hope everyone can find something in these new recipes they can use, or build from. SO here goes..

Ingredients: 

7-8 Bunches of Bok Choy  - Cleaned and Chopped(or as many as you need, this amount is good for two people)

1-2 cloves carlic minced -  or garlic powder in a pinch. 

1 Pack Gardein Beefless Strips -  Why this brand? Simple it cooked up chrispy in a skillet! Which is really hard to find in alot of mock meat tofu products! Light crispy and easy~~

1 Pack Gardein Mandarin Crispy Chick’n  -  Yep I put the sauce pack in the fridge for some other dish..later. Same with these, they cook up crispy and light in the skillet. 

¼ cup cashews - whole or halved, salted or unsalted, doesnt matter because we will be taste testing at ALL TIMES!

1 tsp Seseme oil -  Guessing here I usually add and taste at the end until I am satified, It is around this amount. 

2-3 TBS Consumme Soup base powder - I can not live without this stuff…!!!!! 

1-2 TBS Corn Starch

1 to 2 cups water

1-2 TBS Brown Sugar

Pepper and Salt  or even Braggs liquid amino to taste… although I find if you use enough Consumme powder the need for salt becomes low. 

Like it spicey? Add some red peper..go ahead

White, or Brown Rice, however much the hearts desire. 

How to do all the things:

First lets get the rice on and cooking before we do anything else. 

While thats on, chop wash and prep the bock choy - set aside.

Get out all your seasoning ingrediants and leave by the stove for later. 

Find a nice wide skillet and throw in a little cooking oil 1-2 TBS maybe a pinch more if you making more veggies than recommended, …whatever you prefer. I wont go into what oil is best because it is widely disputed topic. What I use will remain a secret!

Heat on medium and open up your two packs of veggie meats. lay them in the pan, unclumped evenly, throw a lid on and give them time to brown on one side. All stoves are different, so only you know what is the true medium for your own kit.

 Get a draining paper towel ready at the side. 

Once the pieces are browned and crispy on each side, put them on the paper towel to rest. If your feeling brave you can cut them into smaller strips with some cooking shears. 

Take your Cornstarch and cup of water and combine and set beside the stovem with the extra cup on the side. 

Now for the real action!

Get a deeper sided skillet, or wok if you are pro, pur 1-2 tbs oil in there and turn up the heat to medium - high. Let the oil get hot but dont walk away from it. 

Everything that follows is kind of time sensetive…the more you cook this dish the easier it will become to make it. 

With the oil hot throw in the cashews so they can get browned a bit, but dont leave them alone this part goes fast and easy to burn them!

Throw in your chopped Bok Choy…. as it sizzles quickly add some Consumme, brown sugar and drops of seseme oil. Toss like a mad man a 6-7 times. Then quickly get your cornstach and water mixture, stir it if its settled to the bottom and slowly pour it on the stir fry. Put half and see how thick it becomes, you do not want to add too much and have it goopy,— which is why we have the extra water, If it becoems too thick add water.

Most important at this  point now is taste test!  See if you need more seseme oil, more consumme, or more sugar. 

Taste test the values until you are happy – quickly since it still on the fire cooking. 

once you are happy with the flavor add in the meats, toss, and serve right away so that the  meats remain cripsy when eaten.

Salt pepper to taste,

TIP:

 Add a sprinkle of lemon juice, and or some chopped green onion for garnish. 

Serves 2,..or 3 if your feeling particularly stingy xD

Grilled Onion and Mushroom Polenta with Blackened Kumato Tomato Breakfast

I am sorry it has been a while since I have posted up, life has  gotten a bit crazy lately. I decided to post up this simple recipe because it is fat free and delicious. It is very fast to make and pleasing to look at!

Ingrediants:

Cooking spray - ( or a small spoon of butter if you do not mind adding the bit of fat)

1 Roll of packed Polenta - ( i use the brands located in the tofu/vegetarian meats isle)

1 Black Kumato Tomato ( the flavor is amazing and delicate, you can find them in 5 packs at trader joes if you are in the U.S, if not i recommend a beefsteak tomato.)

2 Crimini mushroom (small brown tops)

Sriracha - to taste

Salt/ Pepper- to taste

Prepare:

Cut polenta into ½ inch rounds, and brown in skillet with whatever non stick agent you choose. Do not flip too soon, let it sit on one side and fully brown first, they will become fragile and break if over flipped.  Medium heat.

Quickly slice tomato thickly and lay flat on t he hot skillet that the Polenta was just browned in. Do not flip more than once, wait for browning again.

Do the same for sliced mushroom, brown the same as above.

Now it is time to assemble and add salt and pepper with however much sriracha you desire.

TIP: Never add salt to tomato while grilling, it will liquify with the curing of the salt. If you plan to wait to eat the assembled meal, do not salt until people are ready to eat so that the plate is not covered in juice from the sweating tomato.

Enjoy! ^_^

                     Goji Berry Vegetable Soup with Miso Base

This one is a mash up of things i had on hand in  my fridge, but turned out really savory with depth of flavor so I wanted to post it up. Goji berries make a wonderful sugar alternative to giving soup a touch of sweet. I used sweet and regular potatoes.

What you need:

1 Carrot

2 Cups Vegetable broth

1 cup Broccoli

½ Sweet potato

1 Gold Yukon (jacket potato or whatever is on hand)

½ cup Bean Sprouts

¼ Cup Goji Berries

½ cup peeled tomato chopped

1 Tbs Tamarind paste

1 Stick of lemon grass

¼ inch ginger

½ fresh jalapeno deseeded and chopped fine

½ yellow onion chopped very fine

1 and ½ Tbs Barely Miso

Prep:

I actually steamed the two types of potato in a Oster steamer. then the broccoli after. While that was steaming I put the rest in a soup pot to simmer and cook until the veggies were done steaming. I generally do not like my potatoes to be too crumbly inside my soup. Taste test a lot, and adjust the values to your own liking! It helps to cut the onion very small in the soup, and the lemon grass stick cut larger so you can pick them out afterwards, as well as the ginger.

Plate the potatoes and broccoli and spoon on the soup over the top, sprinkle some pepper to taste and enjoy!

             Super Lean Baked “Fries” with Salad and Raw Marinara

So! I had a massive craving for something warm, and like fries, but I did not want them to be unhealthy.

This recipe uses only 1-2 Tsp of Olive  oil, with a ton of fresh herbs. Very low on the fat content and satisfies a craving for something bad, without actually eating something bad!

The “fries”

2 Yukon Gold (jacket potatoes) Scrubbed clean or peeled, I like the skin on golds.

2-3 spigs of fresh rosemary

¼ Cup fresh parsley

pinch of nutmeg

pinch to taste of salt (I used the pink Himalayan salt)

Neat trick!:  Place  your potato sticks in a steamer for 3-4 minutes. Then rinse them in cold water, drain, and put them in a large ziplock bag, throw in the olive oil, chop SUPER fine all the herbs and add those too along with the salt. Massage the potatoes until each piece is well coated. Then dump them out onto a baking sheet, spread them out so they have their own space and stick in the oven at 400 for 20 minutes, flip and bake another 8 minutes, or until they are as tender as you like them! (tongs really help)

Salad:

Anything you like! but here is what I used:

Spinach 1 cup

Baby mixed greens 1 cup

baby heirloom tomatos ½ cup

mini sweet multi colored peppers chopped in thin rings

Fuji apple, sliced into super thin matchsticks

The Dressing I used was a simple mix of Tahini paste and lemon juice with some Braggs amino, and ¼ a zucchini to stretch the sauce a bit all in a magic bullet till creamy.

Marinara:

This was actually left over from pasta last night, but it made a good dip for my fries!

3 Roma tomato

4-5 Soaked sun-dried tomatos

½ cup fresh Basil

2 dates pitted

Lemon and salt to taste.

Throw it all together and Enjoy!

Raw Zucchini  Pasta with Pistachio pesto and creamy cashew sauce

Tonight I really wanted to try a pesto recipe from wonderful Master Chef Russell James (http://www.therawchef.com) but I did not have  a few of the ingredients needed to do his recipe, so! I improvised and just used his pesto  mixture on my own creation. If you would like the recipe to his pesto please check out his site, and sign up for a free membership, he sends free recipes and wonderful insight into being, and staying with raw foods.

What you need:

4-5 zucchini ( less if its large ones, all I had was small skinny ones)

1 cup of spinach

½ cup of fresh Pesto ( The recipe I used can be taken from Russell James at http://www.therawchef.com

1-3 sliced cherry tomatoes for garnish

few sprigs of micro greens ( I used radish sprouts)

Cashew  Cream

1 Cup of raw unroasted Cashew nuts soaked for at least an hour (overnight is best so it comes out super creamy with less texture)

¼ cup of cold water

1 Tbs Lemon Juice

2 Tsp Apple Cider Vinegar

a few pinches of Himalayan pink salt or whatever you like to use

Add water or fresh orange juice until desired consistency.

This all goes in a high speed blender, if you do not have a hardcore vita mix it will definitely take a longer blend time. I used a magic bullet and it took me about 3 minutes with no breaks.

If you do not have a spiralizer then just use a peeler to make strips of zucchini.

Let the zucchini marinate in a couple tbs of Lemon Juice and drizzle of Olive oil to soften the pieces.

Add a tsp of olive oil and  salt to your spinach and massage it until it has a cooked appearance.

Mix everything together except a few pieces of spinach, then dress the plate with garnish and remaining green spinach.

Enjoy!

Vegetarian Rice Wrap Veggie Rolls with Tahini Hemp dressing.

Today I really wanted to get more fiber/greens in so I opted for a wrap. Because I wanted something more starchy than a lettuce wrap and do not have my dehydrator yet, I opted for a compromise of a non raw rice wrap, which is barely there and holds everything together nicely. Really easy simple, filling meal, the dip really takes the veggies to another level! For and extra kick I even added a little spicy kraut.

What you need:

ok, this is the veggies I used but you can use any you like!

Carrot

Tomato

Cucumber

Red Onion

Mixed baby greens

radish sprouts

fresh deseeded jalaepeno

Kraut Spicy Jalepeno 1 tbs

Tahini Hemp Sauce:

½ Fresh Jalepeno deseeded chopped fine

1 TBS Hemp hearts/seeds shelled raw

2 TBS lemon Juice

1 and ½ Tbs Tahini paste

pinch of salt

1Tsp Bragg Liquid aminos

1Tbs Scallions/green onion chopped fine

1-2 tsb nutritional yeast is optional for your B12

Blend all the ingredients for the sauce in a Magic Bullet or some type of high speed blender for 60 seconds EXCEPT for the hemp seeds, sprinkle those in after you have done your adjusting and taste testing of the sauce!

Run a 12" rice paper under water evenly on both sides and then fill and roll!

Enjoy!

 Onion garlic Mash with  Hot and Sour tamarind broth and veggies

I had some company today and they requested I make something warm and filling. So I decided on this extremely low fat meal! It is not raw, but it is decently healthy, and the veggies were blanched in hot water, not boiled. This is pretty simple, but the broth is what really makes this dish really wow company.

What you need

The Mash:

2 medium russet potatoes - (or more depending on how many you want to feed, this measurements is for one)

¼ Cup Scallions (chop fine unless you want textured bits when you eat your mash…even in a food processor they do not break up well)

3 TBS Nutritional Yeast - giving a bit of body and getting my b12 in! this is optional.

Pinch Himalayan Salt

1 Tbs Onion Powder (optional also)

1 clove of garlic mashed or chopped super fine

Hot and Sour tamarind broth:

3 Tbs Tamarind Paste

2 and ½ Organic Vegetable Broth

1 tsp Tumeric (more to taste)

2 Tbs Bragg Liquid Aminos

1 tsp ground red pepper (more or less to taste)

Chop and steam the potatoes, throw them into the food processor with the rest of the ingredients pulse into well blended and the consistency you  prefer.  TIP: Throw a few tbs of the broth into the  potatoes  before pressing blend, so they come out creamy and less dry!

For the vegetables just flash blanch them in hot water, for a minute to preserve as much nutrients as possible!

Serve as shown and enjoy!

   Raw Vegan Walnut “meat” Taco Wraps with Cashew Sour Cream

I decided to finally give this recipe a try, I have seen many floating around online and wanted to do my own version of them so here they are! The ‘meat’ is savory, the sauce is creamy and the mango salsa I made adds a bit of sweetness. I added lime and salt infused fresh raw corn, some cherry tomatoes and fresh jalapeno without the seeds. If you are looking for a healthy delicious taco alternative these are amazing!  Plenty in this recipe for 3-4 people, eating hearty.

What you need:

Taco 'meat’

2 Cups pre soaked Walnuts (1 hour is enough)

Handful or 1 cup of unpressed fresh Cilantro leaves.

1 and ½ Tbs Cumin

1 and ½ Tbs Chili Powder

¼ Cup Onion ( I like the savory factor of red, but yellow will do also)

1 Tbs (or more if you want) de seeded Jalepeno

squeeze of lime or lemon, and  maybe ¼ cup of water for blending.

Pinch or two of himilayan pink salt, or whatever you like to use salt-wise

Pulse blend it all up in a food processor, or very cautiously in a blender (you do not want to over blend it to a paste)

Cashew Sour Cream

1 Cup of raw unroasted Cashew nuts soaked for at least an hour (overnight is best so it comes out super creamy with less texture)

¼ cup of cold water

1 Tbs Lemon Juice

2 Tsp Apple Cider Vinegar

a few pinches of Himalayan pink salt or whatever you like to use

This all goes in a high speed blender, if you do not have a hardcore vita mix it will definitely take a longer blend time. I used a magic bullet and it took me about 3 minutes with no breaks.

Mango Salsa!

Really simple salsa

2 Large Roma tomatoes chopped big

¼ cup red onion also chopped coarse

¼ fresh cilantro  chopped coarse

1-2 Tbs Lime juice or lemon (depending on how tangy you want it to taste)

1Tbs Jalepeno fresh, or more deseeded.

1 Super Ripe mango cubed

Do not add too much salt in the salsa, it will cause it to get very watery

Marinated Corn

Ofcourse you dont have to marinate the corn you can just cut one piece off the stalk and use as is, but the marination adds another dimension that I like!

1-2 Tbs Lime juice

few pinch of salt

1Tbs water

Let the corn kernals saok while you prepare everything else.

For the salsa just throw it all in the food processor or blender, and pulse it 2-3 times, THEN ADD MANGO, and pulse 1-2 more times, you dont want it too mushy and fine. and you want the mango to stand out from the rest in larger bits!

Taco Base Wrap

This is just the inner leaves of a head of Romaine lettuce, washed and dried. If you find the bottom stem is a bit to big you can shave it some to make it thinner.

Assemble any way you like! Enjoy!

Tip: Add anything else you want to this, I would have added some fresh avocado if I had some on hand tonight!. Also I put the cashew sour cream in the fridge and then in a squeeze bottle for easy dispensing, if the sour cream is a bit too thick just add more lime juice or water.

                                  Raw Zucchini Pad Thai

Well Im finally off of my 30 day Master Cleanse! I transitioned out to solid foods the last three days, and this is what I really wanted to try out as soon as i could eat solid food again.

This is not my recipe it is one I found by Low fat raw food expert Megan Elizabeth, you can find the exact recipe I used on her channel here:

http://www.youtube.com/watch?v=XJkFTQKYlP0

I think it came out pretty amazing, to be completely uncooked dish! I did however  modify the recipe with some Pink Himalayan salt and a bit of red pepper for a kick. Check her out she has some awesome dishes!

Recipe copied directly from her post:

Dressing:
½ cup of fresh OJ
1/3 cup fresh coconut meat
½ cup cilantro
1/3 cup chopped scallions
2 Tbsp fresh lemon juice
1 ½ Tbsp raw tahini
2-3 leaves of fresh sage
1 quarter sized slice of ginger

Noodles:
4 cup spiral zucchini
½ cup spiraled or shredded carrot
1/3 red pepper sliced very thin

Place on a bed of green and garnish with sprouts