Vegan Szechuan Green Beans with "Pork"

Simple and delicious and an ever so popular Chinese dish.  This side dish was described as “killer” and “amazing” by the lovely, handsome man I am lucky enough to call my husband.  “You would never be able to tell this is TVP instead of pork.  And this is soley due to this vegan wonderful product…

There is no joke about Goya’s Ham Flavored Concentrate!  If you want to emulate that smokey ham or pork flavor, do not pass up this product.  And, it is pretty easy to find.  I see it at literally every bodega around me.

This is a perfect side dish to accompany your favorite Asian entree.  A slightly salty, sweet and spicy recipe.  A generous tablespoon of sambal or fresh chili sauce gives it just enough heat to awaken and excite your tastebuds!  And, it is easy as can be.  If you do not have a wok, no worries, just use a saute pan and heat oil on high.

Vegan Szechuan Green Beans with “Pork”

Ingredients:

2 heaping handfuls of green beans, ends trimmed

1/2 c tvp

1/2 c water plus 1 goya ham concentrate package

1 garlic clove, minced

2-3 tbsp tamari or soy sauce

1 tbsp agave nectar

1 tbsp Sambal or chili paste

1 tbsp sesame oil (or 1/2 tbsp sesame oil & 1/2 tbsp chili oil)

Directions:

In a small sauce pan, bring the water with the “ham” concentrate to a boil.  Stir in tvp, turn off heat and let tvp rehydrate for about 10 minutes.

In the meantime, whisk together the soy sauce, agave nectar and sambal.  Set aside

In a wok, heat oil(s) on med-high, add in garlic and saute to for one minute,  Stirring frequentaly.  Add in green beans and toss them in wok for about 5 minutes or until they are slightly tender.  Toss in your sauce, mixing thoroughly, add in the tvp and mix everything together.  That’s it!  Enjoy!

Chi-Chi-Chi….Chimichurri!…..Vegan Chimichurri Spiked Tabbouleh

Tabbouleh is one of my favorite Mediterranean salads.  It is great for a side and/or for a light lunch.  And don’t forget, it is a great accompaniment to a delicious falafel recipe.

I wanted to take a traditional tabbouleh recipe and have some fun with it.  Lets face it, most people know how to make a traditional Mediterranean salad.  And then, a little light bulb went off in my brain as I was making a hearty cauliflower steak tonight…..why not blend Mediterranean with Argentinian flavors….duh???

 Okay, okay…..if you couldn’t guess what the secret sauce in the newly inspired tabbouleh dish is….drum roll please…..it’s chimichurri sauce!!!

 If you are not familiar with a chimichurri, it is an Argentinian  sauce that is typically used as an accompaniment for grilled meat.  Usually it is made of fresh herbs and spices and has a gorgeous, vibrant green color. 

Why wouldn’t this be great with Tabbouleh?  Both main ingredients are parsley and herbs…it only makes sense to combine the two….at least in my head it does (don’t judge- I promise this will not disappoint!) 

I also played around a bit and added some tomatillos to my chimichurri sauce, which is not traditionally how it is made.  But keep in mind, if you find that you have certain items in your plantry that may go bad, use them if you think they will do justice to your dish

Vegan Chimichurri Spiked Tabouli

 Ingredients/Directions:
for the tabouli:
1 c water
2/3 couscous
1 large vine ripe tomato chopped
2 handful parsley chopped
1/4 red onion choppped
1 tbsp evoo
s+p

Boil water and add in couscous.  Cover and remove from heat.  Allow to sit for 5 minutes, then fluff with fork.  Add in remaining ingredients and set aside.

for the chimichurri:

2 cups packed fresh Italian parsley leave

3 tomatillos (peeled and scrubbed and halved)

4 medium garlic cloves

1 jalapeno, seeded

1/4 cup packed fresh oregano leaves (or 4 teaspoons dried oregano)

1/4 cup red wine vinegar

1/2 teaspoon red pepper flakes

1/2 lemon juiced

1 tbsp evoo

1-2 tbsp water

s+p

 

Take all the chimichurri ingredients and blend in a food processor.  Add more liquid if needed.  Season to taste.

Spoon in the chimichurri sauce to your tabouli….enough to coat all the tabbouleh salad.  Let sit at room temperature to absorb all necessary flavors!

Yummy!!!

Grilled Sesame and Spice Baby Bok Choy

Ever wonder what to prepare for a side dish with your favorite Chinese entree?  Well stop right here!  This is a fun and different way to enjoy bok choy.  I paired this with the ever so flavorful Grilled Eggplant with Black Bean Paste and Sweet Soy.

As I am sure you can tell, I have recently become slightly obsessed with Asian foods.  I am super excited to really learn more about Asian traditions along with Traditional Chinese Medicine and modern nutrition….I just bought a book called “Healing with Whole Foods” that has to do with this topic.   I foresee many more Asian recipes and nutrition facts in the near future. 

Anyway, back to bok choy….Typically I steam and/or blanch this vegetable.  But I wanted to jazz it up this time around.  Sesame oil, Mongolian fire oil and rice wine vinegar along with fresh black pepper is all you need!

Grilled Sesame and Spice Baby Bok Choy

Ingredients/Directions:

baby bok choy
1 tbsp sesame oil
2 tsp mongolian fire oil (or chili oil)
1/2 tbsp rice wine vinegar
s+p to taste

Preheat grill.  Rinse bok choy thoroughly and cut each one in half.  In a small bowl, whisk the oils  and rice wine vinegar together.  Brush each side of the bok choy with you marinade and sprinkle with salt and pepper.  Grill each side for about 2-3 minutes and serve!
 

Curried Israeli Couscous with Apples and Raisins!

Lets be honest, just the smell of walking through the automatic doors of Whole Foods brings a wave fresh produce, flowers, herbs and cooked goods that consumes my senses.  But walking by multiple rows of the salad bar is downright shocking.  Shocking because clearly there are some remarkable salads and toppings to run through, but also because they charge at least $10.99/lb.  I mean come on!  Yeah, there specialty salads are good, but we can all make them equally, if not better AND for much cheaper!  

I flipping love Israeli couscous, so when I saw a curried Isreali Couscous I their store, I knew I wanted to do a play on that.  So, there is so simple to make!  All you need is pearled couscous, apples, raisins and possibly a few different fresh herbs if so desired! 

Curried Isreali Couscous with Apples and Raisins

Ingredients/Directions: (yields 3-4 servings)

2 c israeli couscous

2.5 c water

1-2 apples roughly chopped

1 c raisins

1 c water (to boil raisins)

handful of chopped parsley (optional)

1-2 tbsp curry powder (or combo of cumin, coriander, tumeric, dry mustard, cayanne)

2 tsp garlic powder

s+p

1 tbsp evoo

Directions:

In a pot, combine couscous and water and bring to boil.  Cover and simmer for about 10 minutes.

While cooking couscous, plump your raisins by boiling them for just a few minutes.  Strain and set aside.

Once couscous has finished cooking, transfer to bowl, mix with evoo, and add seasonings.  Toss in the apples, raisins and parsley.  Season additionally to taste and let cool.  

This is perfect for any season!

 

Chinese Style Brussel Sprouts and Exotic Mushrooms

Love love love me some brussel sprouts!  I actually can’t remember disliking any preparation of sprouts.  You can steam them, saute them,roast them…all are delicious!

 I have never had brussel sprouts in a Chinese dish, so I thought, why not?  We made a trip to Chinatown over the weekend and purchased some exotic woodland and enoki mushrooms and some vegan oyster sauce.  I thought that’s it!  A great little mushroom/sprout saute!

As far as the oyster sauce, make sure you read the ingredients.  Surprising many oyster sauces actually do not have oyster extract in them

For this dish, I wanted to break down the brussel sprouts into leaves, instead of just halving them or keeping them whole.  This took away a bit of the bitterness to the sprout, but also reduced the cooking time as well!

Just cut in half, and peel apart! 

Chinese Style Brussel Sprouts and Exotic Mushrooms

 Ingredients/Directions

1 lb brussel sprouts

1 c exotic mushrooms (I used woodland and enoki)

1 garlic clove minced

1/4 c chopped leeks

 3 tbsp oyster sauce

1 tbsp evoo

First start with cleaning your brussel sprouts.  After washing, pat dry with paper towel and trim off each end.  Cut in half and peel into leaves.  

In a saute pan, heat evoo on medium heat and saute garlic and leeks for about 3 minutes.  Toss in sprouts and mushrooms and saute until soft, about 3-5 more minutes.  Stir in oyster sauce.  

If you would like them a bit more crispy,  place your mixture in a baking dish and broil for about 10 minutes (optional).

Grilled Lemon Okra with Manzanilla Olives

I vaguely remember okra being ever so popular in the early 2000’s.  It was kind of like how kale has blown up in the present day.  Sadly enough, I remember the spike in popularity because it was mentioned in a Sex and the City episode in year 2000.  Yeah, pathetic, I know.  But also impressive that I can remember small little snippets.

I kind of wonder why people have forgotten about this plant.  The health benefits are wonderful!  High in fiber, vitamin C, promotes a healthy pregnancy, fights diabetes and is a great antioxidant.  The list goes on, but you get the idea.

These ladyfingers (another name for okra) can tend to be slimy, which is why I chose to grill them.  I feel that when you saute them, they tend to get that slimy film.

The addition of olive oil, lemon juice, Spanish olives and garlic, really gives it a Mediterranean flare!  And is a perfect side dish for any other Mediterranean style dish.  It is also incredibly simple and is ready in less than 10 minutes!

Grilled Lemon Okra with Manzanilla Olives

Ingredients/Directions:

1/2 lb okra washed and patted dry and ends cut off

1 tbsp evoo

1/3 c green olives sliced

1/2 lemon juiced

1 garlic cloved minced

s+p

Directions:

Heat grill.  If do not have a grill, use a Breville grill or George Foreman Grill (I used this method).  In a bowl, toss cleaned and dried okra in evoo and s+p.  Place on your choice of grill.  If using a Foreman type, close lid and grill for about 7-8 minutes.  If using standard grill, cook one side for 4 minutes, flip and cook for another 4 minutes.

Transfer back to bowl, and toss with lemon juice, green olives, garlic and more s+p if needed.  You can either enjoy this warm or at room temp.

Bye-Bye Boring Fry!…..Crispy Jicama Fries!

My intentions were actually to grab a rutabaga at the store to accompany the Chili Bean-Yam Burger.  I whipped through the store not really paying attention to what I was grabbing.  When I was ready to start the “fries”.  I thought it was quite odd that it was almost impossible to peel.  So I tasted it, and realized “yup, that is a jicama”.  And then thought, how the hell does one confuse a jicama and rutabaga???  Bad Sarah!  Well, I suppose they are both considered a tuberous root somewhat like a turnip.  And seriously, they do look alike, right?!?!

Anyway, I really wasn’t too worried about it.  Shoot, if you can make parsnip fries, rutabaga fries, eggplant fries, I am sure I can make jicama fries.  So why are jicama fries better than your standard fry?  If you are on a low cal, low carb and gluten free diet, they are perfect.  So hey all you vegan, gluten free and/or paleo people out there!  These have about 20% less calories and carbs than your everyday french fry.

 Jicama Fries

Because jicama has such a high water content, be prepared to bake them for a good 45 minutes, especially if you like them crispy!  Add your favorite spices to the fries to give them an extra kick!  

Ingredients/Directions:
1-2 jicamas
1 tbsp evoo
s+p
dried parsley flakes
garlic powder
 nutritional yeast (optional)

Preheat oven 400.  Wash and scrub jicama and carefully cut off the skin.  It was difficult for me to peel, but you may have better luck. With mandolin, slice into nicely shaped fries.  If you do not have a mandolin, carefully slice into fry wedges.  Remember:  if you evenly cut each fry, they will bake consistently.  Toss with evoo and seasonings and bake for 45 minutes, stirring about every 10-15 minutes.  For a crispier fry, turn to broil after 45 and cook another 5 minutes.

I’ll Change Your Mind About Brussel Sprouts!…… Pomegranate Glazed Brussel Sprouts

I feel bad for brussel sprouts.  They kind of have a bad rep.  Though, in the last few years, they have been become ever so popular on menus throughout Chicago.  I’m not sure why people are often off put by these little guys….well, I actually can.  That is why I limit myself to just 2 or 3.  But, with this recipe, I literally had to put them away before I gorged myself with them.

While these were baking in the oven, I realized that vegan bacon would have been a great addition to this dish.  Next time, I think I will sprinkle some chopped up fakin’ bacon on top.  But, don’t get me wrong, these are absolutely superb!  An excellent side dish that has great nutritional benefits!

Pomegranate Glazed Brussel Sprouts

 

Because brussel sprouts are a part of the cabbage family, they have that sharp, bitter taste.  This could be off putting for some, which is why I like to make them into a savory dish.  The combination of pomegranate, balsamic and agave nectar is a perfect counterpart!

Ingredients:
brussel sprouts (washed thoroughly)
4 tbsp balsamic vinegar
2 tbsp evoo
2 tbsp raw agave nectar
1/4 yellow onion chopped
1/2 pomegranate

Directions:
Preheat oven 400.  After washing sprouts, discard any dirty leaves on the top layer of the sprout, cut each one in half and toss in baking dish.  Add in vinegar, evoo, agave nectar and chopped onion.  Squeeze the half pomegranate to release juices and then scoop out the seeds and add to baking dish.  Toss all ingredients until mixed.  Bake in oven for 30 minutes, stirring once about half way through.

Need a Comforting Vegan Side Dish?…..Vegan Herbed Scalloped Potatoes

I feel like I have been putting off cooking this for some time.  But, I figured I would please the hubby and surprise him with one of his favorite side dishes.  Although, he is an oddball and likes to enjoy this side dish as a main meal (not recommended for the normal folk).

I actually remember back in the college days (some 12 years ago), Ryan would eat at least a box of those nasty, preservative packed, dehydrated boxed scalloped potatoes….at least once a week.  So, at least this is a step in the right direction!

In my opinion, you can never go wrong with a plant based,  homemade menu item!  My favorite part of this dish is the thyme.  Fresh herbs will always elevate any dish, regardless of what it is.

Vegan Herbed Scalloped Potatoes

 Ingredients (yields 3-4 servings as side dish)
1 potato peeled and sliced thinly
2 tbsp evoo
2 tbsp flour
1.5 c unsweetened almond milk
1/2 c vegeatable broth
2 tbsp nutritional yeast
1 tbsp dijon mustard
1/2 tbsp tahini
2 tbsp fresh thyme chopped
1/2 tbsp rice wine vinegar
1 garlic clove minced
1/2 yellow onion minced
s+p
vegan butter (to oil baking dish)

Directions:
First, to avoid a 2 hour baking time, you will want to parboil the potatoes first.  To do this, boil water and cook potatoes for just about 5 minutes.  Strain in collander and set aside.
Preheat oven 350.
In a medium sized pot, heat evoo and stir in flour.  Stir for about 5 minutes.  Slowly whisk in almond milk and vegetable broth, stirring frequently.  Once starts bubbling, turn on low and add in additional ingredients.  Season with salt and pepper to taste.  
In an 8×8 baking dish, lay down parboiled potatoes and pour sauce over, equally distributing throughout.  Cover with foil and bake for about 50 minutes.  Uncover and bake an additional 15 minutes.  Remove from oven and let stand for 10 minutes. 

"Candied" Sweet Potatoes with Roasted Grapes and Walnuts!

This dish would actually be lovely at the Thanksgiving table!  Bye bye sweet potatoes with marshmellows.  To tell you the truth, I have always found you to be a bit sickening.

Adding roasted grapes and walnuts to the sweet potato puree gives it the perfect balance of sweet and nutty.  Personally, this wouldn’t even be bad to enjoy for breakfast.  I personally love the roasted grapes.  The balsamic-agave nectar glaze really makes the grapes extra delicious!

 “Candied” Sweet Potatoes with Roasted Grapes and Walnuts

Not only are sweet potatoes highly versatile, but they are also a winter superfood!  Extremely high in nutrients and vitamins and a high water content.  They are great for weight loss not only due to the water content but also because they are high in fiber and low in calories per serving. 

Ingredients:
sweet potato
1/2 tbsp evoo
s+p
1 tbsp vegan butter
1 c grapes
1/4 c chopped walnuts
2 tbsp balsamic vinegar
1/2 tbsp agave nectar
imitation bacon bits (optional)

Directions:
Heat oven 375.  Lightly brush sweet potato with evoo, season with salt and pepper and wrap in foil.  Bake sweet potato in oven for about 1 hr. 
In a small cup or bowl, whisk together the balsamic and agave nectar.  Drizzle over the grapes and walnuts.  With about 30 minutes left on the sweet potato, place grapes in oven as well and roast for about 25 minutes.  Add in walnuts during the last 5 minutes.  Once done, set walnuts and grapes aside. 
Spoon out the sweet potato and mash or blend in food processor with vegan butter.  Season to taste.
Transfer mash to serving bowl and top with roasted grapes and walnuts.  Sprinkle with vegan bacon bits (optional).