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.