Kung Pao Spaghetti

Back when I ate meat, I loved kung pao chicken. I've made it a couple of times with tofu, but truthfully the vegan chick'n works so much better! This is a slightly different take on it, and uses spaghetti.

Kung Pao Spaghetti

16 oz. package of spaghetti cooked according to package directions

One package vegan chicken - I used regular Daring and sauteed in a pan with oil then diced

3 cloves garlic, minced

2 T. cornstarch

1/2 c. vegetable broth

1/3 c. soy sauce

1/4 c. sweet chili sauce

2 T. sriracha

2 T. rice wine vinegar

3-5 green onions, sliced

1/2 c. roasted peanuts

In the same skillet that you cooked and removed the chick'n, add the garlic over medium heat and saute briefly. Add the cornstarch and stir. Add the broth, soy sauce, chili sauce, sriracha, and vinegar and simmet about 2 minutes. Add the cooked spaghetti, chick'n, green onions, and peanuts. Stir to mix well and make sure everything is nicely coated.

Serve. Enjoy!

Smashburger Tacos

We've had smashed burgers at a couple of places, and we do love tacos. This seemed like a perfect fusion. And honestly, it was really good!

Smashburger Tacos

One package of vegan ground meat - Beyond or Impossible, preferred

Street taco sized tortillas

Small onion, sliced thin

Vegan cheese slices or favorite vegan cheese sauce

1/4 c. ketchup

1/4 c. mayonnaise

1 T. mustard

One small finely diced pickle

Shredded lettuce and chopped tomatoes

Make a sauce with the ketchup, mayo, mustard, and pickles and set aside.

Divide the ground meat into as many portions as you have tacos, it will measure out to about 8. Press the meat onto the tortillas, spreading all the way to the edges.

In a large skillet, make a couple of mounds of onions. You will make as many mounds as you have tortillas. Spread the onions to the size of the tortillas. Then top each mound with a tortilla, meat side down. My big skillet could only do two at a time. Press down on each tortilla. Let the onions and meat brown a bit, maybe 3-4 minutes. Flip the tortillas and add the cheese. Cook until cheese get a little melty.

Remove and top with the sauce, shredded lettuce, and chopped tomatoes.

Serve. Enjoy!

Kale and Sausage Skillet

I've been eating more kale lately, since I learned spinach isn't really a good source of calcium. I do like kale, cooked, baked, or even in a smoothie.

Kale and Sausage Skillet

Kale - I buy a big bag and just use as many handfuls as I want. Do remove the stems first, tho

2 cans cannellini beans

Cloves of garlic - use as few or as many as you like

Freshly squeezed juice from one lemon

Vegan sausage - your choice. We like brats and bake them.

1/4 t. red pepper flakes

Put the kale in a Dutch oven and add about a cup of water. Cover and steam over medium heat for about 10 minutes. Add undrained beans and lemon juice to the pot and stir well. Reduce heat to medium and let cook another 10 minutes.

Slice your cooked sausage and add to the the pot with the kale and beans. Add red pepper flakes and salt to taste and heat through.

Serve. Enjoy!

Rice and Black Bean Salad

I had some leftover frozen corn sitting in the freezer and wanted to come up with something to do with it. This turned out really well!

Rice and Black Bean Salad

2-1/2 c. cooked long grain rice

2 c. frozen corn, thawed

One can black beans, rinsed and drained

1/2 of a bell pepper, any color, chopped

1/2 t. salt

Mix everything together. No need to chill. Top with salsa, sour cream, shredded cheese to your preference.

Greens and Onions

Do you get enough greens? I hate to admit I don't, and I actually love greens! If you don't get enough greens, and imagine that lump of overcooked spinach on your plate, don't despair. This will make you love greens!

Greens and Onions

One Vidalia onion, sliced thin

3# of mixed greens - your choice. It doesn't even have to be spinach!

2 T. olive oil

In a Dutch oven, saute the onion in the olive oil until softened. Add all the greens, stir, cover and cook over low for about 5 minutes. Add water if you feel they are sticking to the bottom of the pan. Remove from heat. You can chop the greens if you want, but I didn't. Add salt and pepper to taste. Serve. Enjoy!

Fennel and Potatoes

I like fennel, and don't use it nearly enough. If you've never tried it, this is a good dish for that.

Fennel and Potatoes

One fennel, stems removed, sliced thin

One large Vidalia onion, sliced thin

Potatoes - I used 5 small to medium - washed, peeled, and sliced thin

3 T. olive oil

2 c. water

3 bay leaves

In a Dutch oven, saute the fennel, onion, and potatoes in live oil over medium high heat, about 10 minutes. Add 1 c. of water and the bay leaves. Cook over medium until water is absorbed. Add the second cup of water, cover, and cook on medium low until the potatoes are tender, about 15-20 minutes. Discard bay leaves. Serve. Enjoy!

Cider Carrots

Realizing we've been eating way too much convenience food lately, I decided to make a plethora of vegetables dishes for a meal. One of those chosen were these cider carrots. My son told me he's not typically a fan of cooked carrots, but he really likes these.

Cider Carrots

1/2 c. apple juice

1/4 c. vegetable stock

1 T. apple cider vinegar

1 T. agave syrup

2 T. vegan butter

One 2# bag of carrots, sliced into sticks

1/4 t. salt

1/8 t. cayenne

Fresh parsley, chopped

In a shaker bottle or small bowl, combine apple juice, stock, vinegar, and agave. Mix well, set aside.

Melt butter in a large frying pan with a lid, over medium high heat. Add the carrots, salt, and cayenne, tossing well to coat. Saute about 5 minutes, stirring often. Pour in the apple juice mixture and bring to a boil. Cover and reduce heat to medium low, and cook for about 5 minutes longer (check doneness). Remove the lid and let cook a little longer, stirring to coat well with the glaze. You want them just slightly crunchy. Sprinkle with the parsley. Serve. Enjoy!