Tag Archives: Veg-Option

Vegan Chicken Teriyaki

Vegan Chicken TeriyakiThis 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.

Ingredients:

  • 2 Bags Teriyaki Chick’n Strips from GardeinGardein Teriyaki Chick'n Strips
  • 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)

Directions:

  1. Place Rice and appropriate amount of water (3 to 3 1/2 cups water) in Rice cooker.
  2. Rinse green beans and drain cans.
  3. Cut corn and green beans into 3/4 inch pieces and place in microwave safe bowl.
  4. Add straw mushrooms to bowl along with garlic, salt and pepper then stir. Veggies
  5. Add 3-4 Tbsp. of water to the bowl then cover with cling wrap.  Microwave for 7-8 min till green beans are tender.Microwave Veggies
  6. While this is cooking, sauté the Chick’n strips in a non-stick pan. Teriyaki Chick'n Strips
  7. Once the veggies are done mix them with the Chick’n strips in the pan and add Teriyaki sauce and stir to coat everything.
  8. Continue sautéing for about 1 1/2 min then remove from heat and stir.
  9. Serve in a bowl over rice with condiments like soy sauce, garlic chili sauce, and Srirarcha sauce.

Black Bean & Tomato Soup

Black Bean & Tomato Soup

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!

Soup Ingredients:

  • 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

Add Ins:

  • Cheese
  • Garlic Chili Sauce
  • Cooked Rice (2 cups uncooked works well with this much soup.)

Directions:

  1. 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 🙂 )
  2. 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.)BlackBeanSoupPrep
  3. Pour into soup pot and heat on med-low on stove. Stirring to keep from burning.
  4. Ladle into bowls and add any, all, or none of the suggested add-ins.  Enjoy!

Rice Congee

RiceCongeeAt the urging of our adopted daughter, I started making this yummy breakfast food after our trip to China last year.  It is a wonderful hearty rice soup that’s good hot or reheated a couple days later.  Our Chinese daughter likes it with a little Sriracha spicy sauce (I do too, it gives it a nice kick).

Ingredients:

  • 3/4 Cup Diced Mushrooms
  • 1 1/2 Cups Diced Onion (1 Medium Onion)
  • 1 Tbsp. Minced Garlic
  • 4 Cubes Chicken Bullion (You can use vegetable bullion to make this recipe Vegan, but it wont taste the same.)
  • 1 Tbsp. Soy Sauce
  • 1 Tsp. Sea Salt
  • 1/4 to 1/2 Tsp. Black Pepper (modify to your taste)
  • 7-8 Cups Water
  • 5 1/4 Cups Cooked Rice (Either frozen or directly from the Rice Cooker)

Directions:

  1. In a large stock pot, sauté the mushrooms and onions with some cooking spray (or water for lower calories).
  2. Add in the Minced Garlic when the onions and mushrooms are about half cooked.
  3. Add the rest of the ingredients to the pot.
  4. Bring to a rolling boil for 5 min stirring occasionally.
  5. Taste and add more salt, garlic, pepper or soy sauce to your liking.  (It should taste like a chicken, onion, rice soup.)

Note: It will thicken some as it cools and especially in the fridge as the rice absorbs the liquid.