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!

If you like this recipe and desire for more, sign up to get the newest recipes sent directly to your email.  Or like me on facebook for all the updates and contests too. 

Chorizo Rice Hash

 

Father's Day...

A day to celebrate the men in our lives. They are the thread of our inner fabric and the reason we came to be. They are our friends, our mentors and our Heroes. Today was the typical father's day breakfast in bed. However, the meal was nothing like our typical meal that the kids used to make with pancakes, bacon (screech, but yes) and potatoes with toast. My kids loved making daddy a manly meal fit for a king. But our king has since joined the ranks of healthy eating, craving great meals instead of portions of meat. Our man loves vegan food, mostly because I strive to make it easy for him to succeed. Let's face it... For some of us that weren't born eating vegan, it's been a tough road. But if you set yourself up for success, a clean pantry, fruits on the counter and skip making your freezer a morgue...then you will succeed. Eating well starts in the home and will follow you anywhere. So after my hubby had this meal, he kept saying how delicious and hearty it was along with it being so satisfying. Father's Day Served!

 

 How about a little bubbly?  A nice cranberry Mimosa to top his meal.  2 parts champagne, 1 part cranberry juice and a floating fresh raspberry or strawberry.

 

What I love about hash is you just throw it in the pan, cook it up and it's done. It's what I call "breakfast simplified!" And pretty much, cook up whatever is leftover in your fridge and you have a hash. For this, I cooked up my leftover sushi rice and zucchinis.

 

Chorizo Rice Hash

 

1 1/2 cups cooked rice

1/2 cup chopped zucchini

5 ounces vegan chorizo

2 green onions sliced

1 tsp garlic

3 ounces soft tofu

1 can refried beans

Salt to taste

 

 

In a hot pan, drizzle a little olive oil and cook the onions and zucchini for 2 minutes on med-high heat. Add the rest of the ingredients and cook for an additional 3- 4 minutes.  The beautiful thing about vegan chorizo...you don't have to worry about cooking it forever to get the "Bugs" out of it. (I know that's gross to put into a recipe but it's true, so grossly true!)

Scoot the hash to one half of the pan and add the can of beans to the other half.  Stir the beans gently until cooked, about 1-2 minutes.  Don't worry if they get mixed a little, but try to keep them separate.  This step is to save time and dishes, and did I mention I hate doing dishes?  Serve with warm tortillas. 

 

 

Here is a deliciously hearty meal in less than ten minutes if it's all prepped beforehand.  Enjoy on Father's day or heck...why not make this everyday and celebrate that too!

 

For more fun...Follow me on facebook by clicking below~

My Delicious Vegan Diary

Sushi Rolls

 

 

In my town, we really only have three restaurant choices if we want something Vegan.  And trust me, they are not vegan restaurants. At the Pizza Factory in Phelan, we get Pizza with the veggies, no cheese and the new Gluten free, soy free, and dairy free crust.  At the Mexican place, we get meat free fajitas, double beans with no cheese and salsa and chips. Then, at the Sushi place, we get vegetable rolls or their vegetable pad thai.  At the sushi place, a meal can really set you back but there are days I simply crave sushi with wasabi and soy sauce.  Of course, if I'm at home and I make it myself...

I save a fortune! And when I make it, I always love to experiment with whatever veggies are in my refrigerator.

 

Today's menu~ Zucchini Sushi (since someone juiced my cucumber already!)

 

Below is my recipe and I encourage you to check out a Youtube video on the sushi making technique.  It's really simple when you get the hang of it. I learned the paper towel way when we hosted a student from Japan over 20 years ago.  It's all I had (paper towels) since I'd never even had Japanese food before.  I have photos below showing you the roll I made with a simple paper towel and one with a place mat.  Both easy, both turned out the same and you don't need a fancy roll machine to make it.

 

Sushi Roll Recipe

 

2 cups cooked sushi rice

1/2 cup Sesame seed dressing (sesame seed oil, vinegar and sugar)

Roasted seaweed sheets

Thin sliced Vegetables

Condiments:  Wasabi, chili sauce or hot mustard

 

Add 1/2 cup sesame dressing to just cooked and slightly cooled rice. Stir and let it sit while it cools down just enough to be handled.  Spoon on a few spoonfuls of rice and spread it out almost to the edges of the seaweed sheet (Make sure the smooth side is down)  that's laying on a paper towel. Add a few vegetables to the end closest to you. 

 

With two hands, grasp the edge of the paper towel and start to roll, just once, pushing down slightly to make the rice stick to the seaweed.

Lift up the edge of the towel and roll again once, putting pressure to make the filling snug in the sheet.

Lift towel up again and repeat rolling, making sure not to roll the paper towel up in the roll.  Repeat until rolled up completely.  It can take a few times to get the hang of it and have a tight roll. (Trying to get it too tight will bust your roll.)

 

 Paper towel roll below.

 

 Place mat roll below. Both pretty much look the same.

 

Using a serrated knife, gently cut rolls into rounds and serve.

Extra rice will keep in your refrigerator to make fresh rolls the next day too.

Lemon Chili Vegan Shrimp

 

Today had been an extremely long work day. I had finally finished all my projects and low and behold, it was late.  It was not only late but I realized I hadn't had breakfast or lunch and now it was dinner time.  Sadly, my poor hubby was ever so patient and never complained about starving either.  Times like these, I grab for something quick. And today I just happened to have a box of Vegetarian Plus Vegan Shrimp in my freezer that I was saving to make my vegan fish/shrimp tacos

http://www.mydeliciousvegandiary.blogspot.com/2013/11/baja-vegan-fish-or-vegan-shrimp-tacos.html

but I knew that would take way too long for these starving folks.  And though the box of shrimp came with a chili packet, I wasn't in the mood for it. I sometimes just feel like being an original and want to create something with fresh vibrant flavors and thus...created this. 

It's lemony (my favorite flavor) and full of a nice subtle heat and a nice hint of sweetness too.

Try it, I think you'll love it.

Lemon Chili Vegan Shrimp

1 box  Vegetarian Plus Vegan Shrimp 
(This is out of site. I always think they must have really put real shrimp in the box mistakenly.  It's that good!)  Save the packet for a later use. (I use it on my tofu or rice at another meal)
1 tsp of each of these:
oil
lemon zest
chili pepper flake
sriracha sauce
bee-free honee
1 clove fresh garlic, minced
juice from half the lemon

In a hot pan over medium heat, add oil, chili pepper flake, sriracha sauce, garlic, lemon zest and shrimp and cook for two minutes stirring a few times. The zest of the lemon is going to hit you in the nose.  It smells wonderful!  Add the juice of the lemon and honee, stir a few times and you are ready to serve.  I served mine over rice but sky's the limit.  Enjoy...

Nawlin's Style Red Beans And Rice

 

Last year I had the pleasure of visiting New Orleans for a few days before heading off on a cruise ship from their port. Before I left, I created a "Bucket List" of foods that I had to try before I die. I live for my bucket list at times,  just ask my hubby who went on that trip and a recent trip to the New England states from New Jersey to Maine and back, and then to Costa Rica.  (Did I mention I love to travel?)  When we came home, we were bursting at the seams with an extra 9 lbs in tow (and that was just my weight gain) but I experienced new and exciting flavors and meals that I'll keep with me forever. While in NOLA, short for New Orleans, we ordered red beans and rice at most every restaurant stop.  I learned quickly the type I enjoy the most, the more mashed up version, and decided to put that on my recipe to do list of must make at home meals.  So after a few different attempts, I finally created my favorite vegan red beans and rice and I can't wait to share it with you.  I love this hearty meal that is so delicious,  it makes me want to curl up by a fireplace, and enjoy it there.

 The hub and I in NOLA

 

Nawlin's Style Red Beans and Rice

 

Ingredients:

 

4 c soaked red beans ( I used small red beans)

1 onion

1 red bell pepper

drizzle of olive or grape seed oil

1 Tbs celery seed

1/2 tsp smoke liquid seasoning

1/2 tsp bacon salt (vegan ) ( or use plain salt) *Info on "Products I love" link

1 tsp black pepper

1 tsp cayenne or more to taste  (I added a dash more for some wild heat)

1/2 tsp fennel seed

2 Tbs fresh garlic

2 tsp thyme

1 tsp parsley

4 bay leaves

7 c. No-Chicken soup stock and/ or vegetable stock  (I actually used some of each)

4 c. Cooked rice

 

 

Food Process or finely chop onion and red bell pepper. Heat a large pot with a drizzle of oil. Add onions and red bell pepper and cook for about 4 minutes until onion starts getting translucent.

 

  Add all spices except bay leaves and cook for another minute.  Add soup stock, beans and bay leaves, bring to a boil and cook covered for 2 hours on med-low heat. 

 

 

 

 Remove lid and cook until beans start to peak through liquid and beans are tender. (This can take up to 30 minutes or more and if your beans still seem firm, add 1 cup of hot water and cook longer until they seem tender.) 

 With a bean or potato masher, mash 1/4 to 1/2 of the beans.  I like at least 1/2 of mine mashed. Cook while stirring every once in awhile, so it doesn't burn and let the juice reduce into your mashed beans.  You want this on the thicker side, but ideally you want a little bit juice to soak into your rice.

 

 

 

  Pour mixture over cooked rice and serve. Add more salt to taste and Enjoy!

Serves 4-6

 

 

 When you make this, please, let me know how you liked it.