Sunday, November 2, 2014

Vegan Orange Chicken (Gluten-free option, Chinese-American)



 

You know what I really miss? Seitan. Do you know what I really, really used to dislike? Orange chicken! Let's see how much my opinion will change when we combine them.

But this orange chicken was spicy, sweet, tangy and so simple! It was so complex and so smooth, it bared a slight resemblance to the bright orange sauce you would order at any quick Chinese restaurant, but once you get this awesome sauce in your mouth - there's no going back. It's medium-thick, so you can taste the crispy, nuggety goodness of the seitan without it being over-powered by an overly-saccharine thick sauce.

I didn't have time to actually MAKE the seitan, though...so that's where good Ol' Gardein* comes in. I just ignored the fact that they have a sauce to go with it, because that's how I do.

 *You can use tofu, for a sure-fire GF option!
 
Orange Sauce Ingredients:
1 tsp Minced Garlic
1/2 tsp Ginger
2 Cups Orange Juice
1 tsp Soy Sauce
2 tsp Rice Wine Vinegar
3 tbl (Apple) Honey or Agave Nectar
2 tbl Sriracha
1/2 tsp Garlic Powder
2 tsp Cornstarch + 1-2 tsp cold water (mix)
Sprinkle of Red Pepper Flake
Cracked Black Pepper
The best part of this sauce is that you can start it at any time - even the day before and then you can just warm it up or "bake" it onto the vegan chicken!

Mix all the ingredients except for the cornstarch slurry, and make sure to do a taste test before adding all the hot and sweet stuff!

Whisk it all together, and let it bubble a bit...keep stirring! Faster and faster, and then you can drizzle in the corn starch. Keep stirring until fully incorporated, and then a little bit after. Let it boil and cook down a bit and RESIST adding more!

Let the cool down while you follow the instructions on cooking Gardein's Mandarin Orange Crispy Chick'n. The plot thickens...

Or at least the sauce does! Pour it over your chick'n, slam it on top of rice and you're good to go!
 
 
 
 
 
 
 


Wednesday, October 1, 2014

Tofu Breakfast Scramble (Wheat-Free, Gluten-Free, Low-Fat)



I like things complicated. And I like things simple - now that I'm in the STEM field, all I have time for is simple. Unfortunately, however, I forgot my actual camera at home until November - so bear with me! :)



The best part is that you can just throw it together and be done, no need for a blender to make this fluffy, creamy, "meaty" breakfast! It's so fluffy and you can use this variation for anything else.

Tofu Breakfast Scramble Ingredients:
16 oz Tofu
2 cups Cooked Spinach
1/2 package Soyrizo
1/4 cup +1 tbl Cold Water
1 tbl Cornstarch
1 tsp Garlic Powder
1/2 tsp Sazon Seasoning Mix
Ground Black Pepper
Olive Oil (for cooking)
Cheeze Sauce Ingredients
1/4-1/2 cup GF Flour
1/4 cups Cold Water or Non-Dairy Milk 
1/2 cup Nutritional Yeast
1 teaspoon Garlic Powder
1 Squeeze of Yellow Mustard
3 tbl of Coconut Oil

Combine your cheese sauce ingredients in a sauce pan, do not turn it on. Then, mash* the rest of your ingredients together, and put into a medium pan over low heat in the olive oil. If you fear that it will be too watery, add the water gradually. Turn on your pot with the cheese-sauce, constantly stirring. Once it thickens enough, either pour into the middle of scramble or drizzle it on after your plate is covered in salsa!

*I made mine more of an omelets with the help of a blender I had

Super easy, super yum, and pretty healthy too!

Who says you need dairy?

Friday, August 22, 2014

Few more days...

Maybe I'll try to do a post a month - I love this blog! I love all of you guys!
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