This is less a recipe and more meal instructions since the vegan chicken option is by Gardein. My girls loved this recipe and I have to say I really like this new Teriyaki Chicken.
- 2 Bags Teriyaki Chick’n Strips from Gardein
- 1 Can Baby Corn
- 1 Can Straw Mushrooms
- 1/2 Bag of fresh thin green beans
- 1 Tbsp. Minced Garlic
- 1 Tsp. Salt
- 1/2 Tsp. Pepper
- 2 Cups Dry White Rice (or Brown Rice or Mixed)
- Place Rice and appropriate amount of water (3 to 3 1/2 cups water) in Rice cooker.
- Rinse green beans and drain cans.
- Cut corn and green beans into 3/4 inch pieces and place in microwave safe bowl.
- Add straw mushrooms to bowl along with garlic, salt and pepper then stir.
- Add 3-4 Tbsp. of water to the bowl then cover with cling wrap. Microwave for 7-8 min till green beans are tender.
- While this is cooking, sauté the Chick’n strips in a non-stick pan.
- Once the veggies are done mix them with the Chick’n strips in the pan and add Teriyaki sauce and stir to coat everything.
- Continue sautéing for about 1 1/2 min then remove from heat and stir.
- Serve in a bowl over rice with condiments like soy sauce, garlic chili sauce, and Srirarcha sauce.
I needed a quick meal the other day and my wife had mentioned seeing a recipe for a black bean soup. She didn’t have the web address handy, so I improvised this recipe. It turned out pretty tasty!
- 1 Large Can Black Beans
- 1 Large Can Rotel Tomatoes or Petite Dice Tomatoes (I’d go with the Rotel Tomatoes with chilies but the kids don’t all like spicy.)
- 1/3 Medium Onion
- 1/2 Bell Pepper
- 1 Tbsp. Minced Garlic
- Salt & Pepper to taste
- 2 Tsp. Chili Powder
- 1 Cup Vegetable (or Chicken) Broth
- Garlic Chili Sauce
- Cooked Rice (2 cups uncooked works well with this much soup.)
- If you are making rice start it now. (I love my rice cooker, saves so much time and effort. Plus I never get burned rice 🙂 )
- Place all soup ingredients in blender and blend until smooth. (If you have a Vitamix, you can skip the next step by just turning it up to high and letting it heat up like any normal Vitamix soup.)
- Pour into soup pot and heat on med-low on stove. Stirring to keep from burning.
- Ladle into bowls and add any, all, or none of the suggested add-ins. Enjoy!
I threw this dish together in about 45 min. It was easy and everyone in my family enjoyed it. It doesn’t require saffron rice like a normal paella.
- 2 Cups White Rice
- 3 Cups Water
- 1 Tbsp. Yellow Curry Powder
- 1/2 Package Sliced Fresh Mushrooms
- 1/3 Cup Fresh Bell Pepper Diced (Add more if you like)
- 1/2 Cup Fresh Onion Diced (Add more if you like)
- 1/2 Large Can Petite Diced Tomatoes Drained
- 1 Can Corn
- 2 Tsp. Salt
- 1 Tsp. Black Pepper
- 2 Tsp. Coriander
- Chili Garlic Sauce To Taste
- Place rice, water, and curry powder in Rice Cooker and turn on. (This way it will be almost completely cooked by the time we get the rest done.)
- In a large pot, sauté onions, bell peppers, mushrooms for about 3 min.
- Add Tomatoes, Corn, Salt, Pepper, and Coriander to the pot and stir frequently.
- Cook until almost all the liquid is gone and all the veggies are done. Doesn’t take long maybe 3-5 min.
- Take off the heat and cover.
- Once the rice is done (Per your rice cooker directions) turn off the cooker. The rice should have a nice yellow color and a good curry flavor.
- Mix the rice with the veggies in the large pot until thoroughly distributed.
- Scoop into bowls and add some chili garlic sauce to make it spicy (my favorite). Like this: One of my daughters liked it better with some soy sauce (she doesn’t like spicy food).
This is a modification of a recipe from Averiecooks.com: Hot and Sour Broiled Tofu that my wife asked me to tweak for her.
- 16 oz. Tofu pressed (Cut into 12-16 slices)
- Juice from 1 medium orange
- 3 tbsp. Jalapenos diced (I used jar slices)
- 1/2 cup Water
- 4 tbsp. Apple Cider Vinegar
- 4 Stevia Packets
- 1/4 tsp. Cayenne pepper
- 2 tsp. Corn Starch
- If you have not already done so, press your tofu for at least 30 min. This is important if you don’t want runny tofu.
- Wisk together all ingredients except the tofu.
- Pour into a sauce pan and put on stove at med-high heat. (Gas may vary since I did mine on electric.)
- Stir regularly if not constantly once it gets close to boiling.
- Boil until it starts to thicken. (If you are familiar with the original recipe we are replacing the pepper jelly with this mixture.)
- Take off stove and cool for a few min till it is a little more thick.
- While waiting line a cookie sheet with baking paper.
- Take slices of Tofu and dip into the marinade, once covered place on cookie sheet. You should have something that looks like this:
- Set the oven to broil and let the tofu sit for 15 min to let the flavor soak into the tofu.
- Place tofu in the oven on the 2nd shelf down from the top.
- Broil for 5 min and then watch the tofu constantly and turn cookie sheet if it starts to look un-even. The marinade should be bubbling/caramelizing on the top of the tofu.
- Remove from oven after about 2-5 more min depending on how brown you want it. It should look like this:
- Let cool for a couple min so you don’t burn your mouth on the delicious flavor. I suggest adding some steamed broccoli, it was delicious!