SLOW COOKER GENERAL TSO’S CHICKEN

INGREDIENTS

3 boneless, skinless chicken breasts, cut into bite-size chunks
1/4 cup cornstarch
1/2 tsp black pepper
2 TBSP vegetable oil
1/2 cup hoisin sauce
1/4 cup soy sauce
1/4 cup honey
1/4 cup rice wine vinegar
1 TBSP minced garlic
1 tsp fresh minced ginger
1 tsp sriracha
pinch red pepper flakes
sliced green onion for garnish (optional)

INSTRUCTIONS

Place cornstarch, black pepper and chicken chunks into a plastic bag. Shake until chicken is evenly coated with cornstarch.
In a large skillet, heat vegetable oil of medium-high heat. Add the chicken to the skillet and cook until chicken is browned on all sides, about 5 minutes. Chicken will not be cooked thru.
Remove the chicken from the skillet to the slow cooker.
In a small bowl, combine the hoisin sauce, soy sauce, honey, rice wine vinegar, garlic, ginger, pinch of red pepper flakes and sriracha. Stir until well blended. Pour over the chicken in the slow cooker.
Stir the chicken until coated with the sauce. Turn the slow cooker to high and cover.
Cook for 3-4 hours until the chicken is cooked thru and the sauce is thick. Serve over rice.

http://www.mustlovehome.com/slow-cooker-general-tsos-chicken/

ASPARAGUS LEMON RISOTTO

INGREDIENTS

• 300g (1.5 cup) risotto rice – Arborio, Carnaroli or Vialone Nano
• 400g asparagus (1 bunch) – sliced to skinny discs
• 1 medium onion – finely chopped
• 1 tbsp olive oil
• 3 tbsp salted butter
• 1 celery stick – finely chopped
• 1.2 l vegetable stock (you might not need it all)
• 150 ml dry white wine
• 1 whole lemon – zest & juice
• salt and pepper to taste

PARMESAN CHEESE SHAVINGS TO SERVE

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INSTRUCTIONS

1. In a pan (cast iron is useful in this recipe), on a medium heat fry onions and celery in butter and oil until softened (about 15 min). Add rice, coat well in oils and juices and let it toast in the pan for a few minutes before adding wine. Let the wine evaporate almost completely – you’re after the perfume rather than the acidity at this stage.
2. Lower the heat and start adding the stock ladle by ladle allowing rice to absorb it slowly. Stir your risotto often to prevent the rice from caching on the bottom of the pan and to help the starch to release.
3. When you have used ⅔ of the stock add asparagus and pour most of the remaining stock in. Turn the heat down and let it cook until the asparagus and rice are almost cooked through.
4. Stir in lemon juice and zest and use the remaining stock to loosen up the risotto consistency if you feel like it needs it. You are looking for creamy, but not runny texture. Remember that even when you take the pan off the stove the rice will continue to absorb the moisture, so sprinkle your parmesan over and serve immediately.

https://garlicmatters.com/asparagus-lemon-risotto/

EASIEST VEGAN TERIYAKI TOFU

Ingredients

• 1 block extra firm tofu extra firm
• 1/2 tablespoon vegetable oil
• 1 teaspoon brown rice syrup
• 1 teaspoon soy sauce
• 1/8 teaspoon salt

Instructions

1. Slice the block of tofu length-wise into approximately 1/4" thick pieces.
2. Heat the vegetable oil on medium to high heat in a frying pan. While the oil is heating up, sprinkle some salt on the tofu and rub it (gently) on each surface before placing it into the frying pan. The salt helps the tofu to brown.
3. Pan fry the tofu at medium to high heat until it browns on both sides. Meanwhile, combine soy sauce and rice syrup to make the teriyaki sauce.
4. When the tofu is done, turn down to low heat (or even turn off the heat if your pan is very hot) and pour in the sauce.
5. Flip and move your tofu around to make sure that the sauce coats all the tofu.
6. Let the liquid reduce and as it reduces, the liquid will turn into a sticky sauce that adheres to the tofu. That's when you know it's done!

https://www.thelazybroccoli.com/easiest-vegan-teriyaki-tofu/

Sautéed Ginger Bok Choy

Ingredients

• 2 tablespoons vegetable oil
• 2 garlic cloves, minced
• 1 teaspoon ginger, freshly minced
• 1½ pounds bok choy, washed (600g)
• 1 tablespoon soy sauce
• Toasted sesame seeds, freshly ground pepper & salt, to serve

Instructions

1. Heat the vegetable oil in a large skillet over medium heat. Add in garlic and ginger and cook for 1 minute.
2. Meanwhile cut the bok choy on the bias. Add in the bok choy and soy sauce and cook stirring for 3 minutes, or until greens are wilted and stalks are crisp-tender.
3. Serve immediately when warm with toasted sesame seeds, black pepper, and salt.

http://eugeniekitchen.com/sauteed-bokchoy/

CREAMY BROCCOLI WHITE BEAN SOUP

INGREDIENTS

• 1 1/2 tablespoon extra virgin olive oil
• 1 shallot thinly sliced
• 1 garlic clove thinly sliced or minced
• 1/4 teaspoon chili flakes
• 1 head of broccoli (450 grams- 1 pound) cut into florets
• 1 can cannellini beans (400 grams - 14 ounces) drained and rinsed
• 840 ml (3 1/2 cups) vegetable stock low sodium
• salt and freshly ground black pepper to taste

TOPPINGS (OPTIONAL)

• sunflower seeds
• chili flakes
• fresh oregano
• freshly ground black pepper

INSTRUCTIONS

1. Heat the oil in a large pan over medium heat, and sauté the shallot until soft.
2. Add the garlic and sauté for 1 minute or until fragrant.
3. Add the broccoli, beans and vegetable stock. Cover and simmer until the broccoli are tender. This will take about 5 minutes. Season with salt and pepper.
4. Using an immersion blender, a blender, or a food processor, blend the soup until completely smooth. 
5. Serve this creamy broccoli white bean soup in bowls garnished with sunflower seeds, chili flakes, fresh oregano, and freshly ground black pepper.

   Enjoy!

https://aseasyasapplepie.com/creamy-broccoli-white-bean-soup/

COUNTRY BREAKFAST SKILLET

INGREDIENTS

• ¾ lb bacon (about 12 slices)
• 4 eggs
• 1 cup diced red potatoes
• ½ cup chopped green peppers
• ¼ cup shredded cheddar cheese
• Fresh parsley
• Salt and pepper to taste

INSTRUCTIONS

1. Cut bacon into 1-inch pieces and place in skillet over medium heat. Cook for 5-7 minutes stirring often, until bacon is crisp. Carefully drain off about ½ the fat and return to stovetop.
2. Add potatoes and peppers to the skillet and cook for about 8-10 minutes until the potatoes are golden brown.
3. Now empty the bacon, potato and pepper mixture into a bowl and set aside. Return the skillet to stovetop.
4. Crack 4 eggs, separately into skillet and let cook for about 1 minute, until egg whites set. Don't stir.
5. Now carefully spoon the potato, pepper, bacon mixture around the eggs, sprinkle in the cheese and cook for about 1 minute.
6. Remove skillet from heat, sprinkle in salt and pepper to taste and toss on some freshly chopped parsley. Serve right out of the skillet!

https://countryrecipebook.com/country-breakfast-skillet/

VEGAN PHO

Ingredients

Pho Soup Base Ingredients:

• 1 large yellow onion, quartered
• 1 celery stalk, cut in pieces
• 1 large carrot, cut in pieces
• 6 white button mushrooms, cut in half
• 4 garlic cloves, crushed
• 1 inch ginger root, peeled and cut into pieces (+/- to taste)
• 8 cups water
• 2 cups Pacific Organic Vegetable Stock *
• 1 teaspoon whole peppercorns
• 1 Tablespoon San J Gluten Free Soy Sauce (reduced sodium)
• 1 inch piece Cinnamon Stick (+/- to taste)
• 1 -2 teaspoons sea salt (+/- to taste)
• 1 star anise and 2 whole cloves (both are traditional ingredients), but we left them out as we are not fans.

Additional Ingredients:

• 8 oz. box of Annie Chun’s Pad Thai Brown Rice Noodles
• 1 large head Bok Choy – rinsed, cleaned and sliced into long thin pieces
• 15 snow pea pods
• Carrot sticks – micro sticks

Add Ins – Optional Topping Ingredients:

• Button mushrooms – micro slices
• Green onions – thinly sliced
• Cilantro – roughly chopped
• Jalapeno Peppers – sliced into thin rings
• Mini Red Bell Peppers – sliced into thin rings
• Asian Microgreens
• Lime wedges
• Soy Sauce
• Chili Sauce
• Sriracha (Our favorite is Wildbrine)

Instructions

1. In a large ceramic/enamel lined Dutch oven/pot or similarly large stockpot, add all the Pho Soup Base ingredients, bring to a boil, then reduce to a simmer. Cover and simmer for 20 minutes.
2. In the meantime, prepare and prep all your additional ingredients and add-in topping ingredients. Set aside.
3. After the Pho Soup base has simmered for 20 minutes, remove from heat and strain the stock through a fine mesh sieve into a large bowl. Then rinse out your soup pot, rinse out the fine mesh sieve, and strain the broth again back into the soup pot.  In other words, double strained through a fine mesh sieve.  Discard the strained vegetables (or refrigerate and save for later).
4. Place the soup stock base back onto the stove, taste test the broth for flavor. This pho soup base is very light.  Add more seasoning, if desired.
5. Increase the heat, and bring the soup broth back to a boil, then add the bok choy and cook for 4 minutes, then add the brown rice noodles, cook for 2 minutes, then add the micro-stick carrots, snow pea pods, and continue cooking until the brown rice noodles are tender, or as instructed by package directions. (Typically, brown rice noodles cook fast).
6. To serve, ladle some soup broth, bok choy, carrots and snow pea pods into a bowl, top with any of the optional Add-Ins. Enjoy!

https://monkeyandmekitchenadventures.com/vegan-pho/

Vegan Quesaritos

Ingredients

• 1/2 C. White rice, uncooked
• 1/2 Block Extra firm tofu
• 2 tsp. Olive oil
• 1/2 tsp. Chili powder
• 1 tsp. Garlic powder
• 1/2 tsp. Paprika
• 1/2 tsp. Onion powder
• 1/2 tsp. Salt
• pinch of cayenne
• 1 C. Vegan cheese shreds, I used Follow Your Heart
• 4 Large tortillas
• 2 Tbsp. Cilantro

Chipotle Crema

• 1/2 C. Vegan mayo
• 1 Chipotle in adobo, finely chopped
• 1/2 tsp. Salt
• 1/4 tsp. Cumin
• 1/2 tsp. Garlic powder
• Juice of 1 Lime

Instructions

1. First start by making the rice. You want 1/2 uncooked, so you will have about a cup when it is cooked. Cook rice according to package instructions. 
2. While the rice is cooking, make the tofu. Taking 1/2 a block of tofu, squeeze the tofu over the sink to try to get a lot of the liquid out of it. Try not to crumble it into the sink, but if it starts to break, no worries, you will be doing that anyways!
3. Now heat the olive oil in a non stick skillet on medium high. Now crumble the tofu into the skillet, breaking up larger pieces with a wooden spoon. Saute the tofu until it starts to get brown. 2-3 minutes. Then add the chili powder, garlic powder, paprika, onion powder, salt and cayenne. Stir to coat the tofu. Saute for another minute just to cook the spices. Remove from heat and set aside. 
4. Once the rice is done, remove that from the heat and set aside. 
5. Now make your quesadilla, you want to just melt the cheese and not brown the quesadilla, or it won't roll easily. Heat a non stick pan on medium low, add one tortilla, then cover with half of the cheese, spread evenly. Cover with a top and melt a bit. Now add a tiny bit of water to help it steam. Cover.
6. Once the cheese has melted a bit. Top with the other tortilla, press down. Flip for just a second to make sure the tortillas hold together. Then remove from the pan. Repeat with the other tortillas and remaining cheese to make another soft quesadilla.
7. Now preheat the oven to 375 degrees. 
8. Next, make the chipotle creama. Just add all the crema ingredients to a small mixing bowl and whisk together. 
9. Once the quesadillas have cooled enough to handle. Take one, fill with a little bit of rice, a bit of tofu, a little more vegan cheese, the chipotle crema and some cilantro. 
10. Now fold in the ends, and roll into a burrito. Repeat with other quesadilla. Then either place the burritos on a pan, or wrap them in foil. Then bake at 375 degrees for 5-7 minutes until they are all nice and warm and crispy. 
11. Now eat them!!!!!!!

https://www.rabbitandwolves.com/vegan-quesaritos/