Teriyaki Rice Bowl

 

 

When I made the choice to go vegan back in 2010 after my doctor recommended it due to a possible cancer diagnosis (and later found out it was), I struggled to find quick and easy meals. One thing that I ate almost every day was canned re-fried beans spread onto a tortilla with a few dashes of hot sauce.  I'd microwave it for 45 seconds and call it a day.  When my daughter went vegan that's what she ate too. We didn't know any vegans that would hold our hand through the process of discovery and what we could eat, and this meal, well, it...got...really...boring!  But, at least I knew I could eat it.  Not only have I come a long way but so have vegan foods and vegan replacement products.  Before we go on...I get it.  50% of you are questioning why I would want to trade chicken for a chicken looking product vs whole foods that don't represent something dead.  Let that be your choice.  We are all coming from different places with different feelings, tastes and cravings.  Let's not judge here but support everyone where they are.  You may like tofu.  I do too sometimes but I love creativity, flavor and sometimes something a bit fun and with texture.   This could be made with tofu but I always stock up on quick and easy foods for days like today!

 

There is this awesome company that found my blog and decided to send me a box of their products to create recipes.  Edward & Sons Trading company is an online store that sells not only Vegan foods, but also gluten free and other organic foods too.  So check them out if you aren't near a local vegan grocer like myself.  But in their box of goodies was a delicious Teriyaki marinade and sauce.  Right away I decided to make a Rice bowl similar to what my father-in-law Gary used to make for the family when we'd go visit.  I'm happy to say...I have a food crush!  This is not only filling and satisfying but delicious and flavorful! This marinade had a nice zing of vinegar, garlic, pepper and ginger with a nice citrus tone. Really really good. 

 

Teriyaki Rice Bowl

~serves 4-5
4 Cups cooked rice
1 1/2 Cups Vegan Chicken (I used Gardein)
5 scallions (green onions) sliced
1/2 Cup sesame seeds (toasted for a few minutes to bring out the flavor)
4-5 ounces Teriyaki sauce (Premier Japan from Edward & Sons is also Gluten Free)
Chopsticks are optional

In a bowl, put about 3/4 cup of rice and 1/2 cup or less of the vegan chicken, and a handful of scallions. Drizzle on an ounce of Teriyaki sauce and sprinkle with sesame seeds. Eat quick if you are in the company of others.  Or guard it like crazy because others will devour their food and comeback for more if you look away.  True story....Eat it quick, or guard it with a lock and key. It's that yummy!

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Teriyaki Thai Cabbage Salad

Today I was inspired to create a meal simply by glancing into my fridge and finding a beautiful head of cabbage. (Honestly, I had to create something with it or I'd simply starve!) In the past I have had Thai lettuce wraps and absolutely loved them so I decided to clean out the veggie drawer and use what I had to create this oh so tasty meal. Even my nephew, who is so pro-meat, enjoyed this a bunch! (Of course when he asked if this was a fake meat dish, I simply replied it was a vegetable dish.  So I left out the meatless ground answer for now but fessed up after receiving his compliment on how good it was! I'm so sneaky that way!)
This is how I created it but this veggie dish is a canvas that can be added to, using any veggies you'd like.

Teriyaki Thai Cabbage Salad

Ingredients~
12 oz package Yves Veggie Cuisine (Tm) Meatless Ground
Shredded Cabbage, as much as you'd like.  It's best to have twice as much as the meatless mixture
1/2 cup finely diced yam
1/4 cup finely diced celery
1/4 cup finely diced orange bell pepper
1/4 cup finely diced peanuts
1 tsp onion powder
1 tsp garlic powder or fresh garlic pulverized
1/4 to 1/2 cup teriyaki sauce or marinade
2 Tbs sesame seed oil
1 Tbs sesame seeds (oops, forgot them in my picture)

 

First I diced all my veggies while the sesame seed oil was getting nice and hot.

 

I sauteed the yams first until slightly tender. 

 

 Then I added the celery, bell pepper, peanuts and sauteed a few minutes more. I added the meatless ground, onion powder, garlic powder and teriyaki starting with a 1/4 cup and adding a little more each time until all veggies were coated and I cooked the mixture until it started to caramelize. 

 

 

 To plate, I put a handful of cabbage onto the plate and added a scoop of mixture on top.  Sprinkle with sesame seeds and eat. Yummo!

Fried Teriyaki Tofu

Oh boy! Doesn't that look delicious?  Well trust me, it is! This is one of those meals that when I get home and need a super quick crispy fix, this is my go to guy! I absolutely love this crisp coating of the tofu while enjoying the sweet, yet savory flavor of the teriyaki sauce. Trust me, if you love Asian, you'll love this!  This is how I did it.

Fried Teriyaki

Ingredients:
Firm or extra firm tofu
Teriyaki sauce or marinade
Flour, about 1/4c
2 Tbs sliced scallions
1 Tbs toasted sesame seeds

First I fill the bottom of a shallow fry pan with grape seed oil. While it's getting nice and hot, slice the tofu into one inch pieces and dredge in flour.  Fry each side for a few minutes until nice and golden brown. Drain slightly on paper towels and then plate them.  Drizzle with teriyaki sauce and sprinkle with scallions and sesame seeds.  Now isn't that easy peasy? Heck yea! Enjoy immediately while hot and crispy. (I sure did!)