The first time I had Kung Pao “chicken” it was a vegan version at a restaurant here in Oakland called Great Wall.I had just entered my freshmen year of college, and because I am basically 150 million years old, I wasn’t used to seeing fake meat around. Great Wall’s menu was chock full of classic chinese delights, and most of it was vegan. I was floored, and then I was stoked. I proceded to eat there most days for the next couple of years.
Great Wall tasted great, but from where I stand now, it leaves much to be desired nutritionally. Most things were deep fried, MSG was certainly used liberally. There weren’t many fresh vegetables in the meals, because- you know- that wasn’t really the point. It was a vegan version of greasy takeout! Obviously I can’t expect it to be some seasonal, local, organic veg plate.
These days, when I want Kung Pao, I make my own. I use ingredients I am stoked on, and- real talk- this recipe is SO delicious. I can’t wait to share it with you.
|Kung Pao Style Beyond Chicken|| |
- Marinated Beyond Meat:
- 1 tablespoon Bragg's liquid aminos
- 1 tablespoon mirin
- ¼ cup apple cider vinegar (or Chili Ginger Lime KeVita Tonic for an extra punch)
- 1 container Beyond Meat Chicken Strips
- Kung Pao sauce:
- ½ cup miso broth
- 1.5 tablespoons tomato paste
- 1 tablespoon Tahini or peanut butter
- 1 tablespoon Bragg's liquid aminos
- 1 tablespoon rice vinegar (unseasoned)
- 1 tablespoon maple syrup or coconut sugar
- 1 tablespoon sriracha
- 1 teaspoon toasted sesame oil
- 1 teaspoon cornstarch
- Other stir-fry ingredients:
- 1 tablespoon coconut oil or vegetable broth
- 1 tablespoon. minced ginger
- 2 cloves garlic, minced
- ½ cup green onion, chopped
- 2 medium zucchini, chopped
- 2 large stalks celery, chopped
- 4 cups kale, chopped
- ¼ cup peanuts
- For marinating the chicken: Stir together the Bragg's, apple cider vinegar and mirin in a bowl and add the Beyond Meat. Let sit for anywhere from 10 minutes to overnight. The longer you let it sit, the more flavor the Beyond Meat soaks up.
- Whisk together all of the sauce ingredients and set aside.
- Heat oil or broth in a large skillet over high heat. When the oil is hot, add the green onion, stirring continuously for 1-2 minutes.
- Continuing to stir, add the zucchini, kale, ginger, and garlic. Stir fry for five more minutes.
- Stir in the sauce. Add the chicken, with all its excess liquid if there is any. Cook for 5-10 more minutes, continuing to stir frequently, until the mixture is hot throughout and the sauce has coated the chicken and vegetables. In the last minute, add the chopped celery and peanuts and mix in thoroughly.
- Serve and enjoy!
SO. I have a recipe for you today, which I am ridiculously excited to present.
I haven’t posted a recipe in quite some time. Obviously, I have been eating- and cooking, even!- every day. Quinoa here, tofu there. A dash of tamari. Some broccoli and nooch. Delicious, sure, but I am not trying to waste the Internet’s time acting like my bowls are some sort of revelation. I’ve been busy as heck (Podcast! Book proposal! Wedding! Moving! Training! Clients!) and that is truthfully when I am most prone to food ruts. This roast was a personal game changer for me, and even aside from the pandora’s box of recipe formulation it re-opened, the flavors are completely delicious and perfect for these waning days of Summer.
I really do believe you could make this recipe with any old raspberries and cauliflower, but these farmer’s market fresh beauties made the color of the recipe pop as much as the flavor. What can I say?- visuals are important to me. White cauliflower is great, but give me hues of orange or purple and my brain automatically codes whatever dish is being made as “fancy”.
And who doesn’t like being fancy?
|Raspberry Chipotle BBQ tofu and cauliflower|| |
- 1 14.5 oz can fire roasted tomatoes
- 6 oz fresh raspberries
- 1 tablespoon maple syrup
- 1 tablespoon gluten-free tamari
- ½ teaspoon smoked paprika
- ½-1 teaspoon liquid smoke, depending on your tastes
- 2 teaspoons chili powder
- ¼ cup apple cider vinegar or lemon cayenne KeVita if you want an extra kick
- salt and pepper to taste
- spray oil
- 2 small heads cauliflower
- 1 14 oz. block sprouted tofu
- Preheat your oven to 375F
- Combine tomatoes, raspberries, maple syrup, tamari, paprika, chili powder, and apple cider vinegar in a high speed blender. Blend on high until very smooth.
- Chop your tofu and cauliflower into 1" pieces
- Spray 1-2 baking sheets with spray oil. The larger your cauliflower heads are, the more baking sheet space you will need.
- Place your cauliflower and tofu on baking sheets, making sure to spread the pieces out in a single layer.
- Bake your mixture for 45 minutes-1 hour, checking intermittently. You want your cauliflower to be soft and the edges to be getting crispy.
- Plate and enjoy!
What Summer foods are YOU enjoying?