Beefless tips chow mein

I am in love with Gardein Products. I bought some Beefless Tips and looked on their website www.gardein.com for a recipe. I chose the chow mein. OH WOW I love it.

Prepare and wash all your veggys and then this recipe goes together quickly. It is so good. I used rice noodles instead of chow mein noodles.

ingredients

• 6 oz dry chow mein noodles ( or vegan option)
• 1 tsp sesame oil
• 1/3 cup veggie broth
• 1/4 tsp red chili flakes
• 1 tsp ginger, minced
• 1 Tbsp soy sauce
• 1 Tbsp rice wine
• 1/4 tsp pepper
• 2 Tbsp cooking oil, divided

• 1 pkg gardein beefless tips
• 2 cloves garlic, minced
• 1 carrot, sliced into matchsticks
• 1 cup snow peas, sliced in half
• 1 cup shitake mushrooms, thinly sliced
• 1 large bok choy, thinly sliced
• 2 green onions, sliced
• to taste sesame seeds (optional)
• to taste bean sprouts (optional)

preparation

In a large saucepan, cook chow mein noodles according to package directions. rain, toss with sesame oil; set aside.

In a small bowl, combine veggie broth chili flakes, ginger, soy sauce, rice wine, and pepper; set aside.

Heat wok or large skillet over medium-high heat. Add 1 Tbsp cooking oil, swirl to coat wok or pan, and add gardein beefless tips. Cook for 3 to 4 minutes on each side until well caramelized and crispy. Remove and set aside.

Add remaining 1 Tbsp oil and swirl to coat work or pan. Add garlic, carrots, snow peas, and shiitake mushrooms; cook 2 minutes, stirring often. Stir in bok choy and green onions; cook 1 minute. Add noodles, beefless tips, and soy sauce mixture; cook 1 minute. Garnish with sesame seeds and bean sprouts, if desired

Gardein Turk'y

 

Comfort food. Mashed potatoes, gravy and Gardein Turk'y Cutlet. This is soooo good. Thank you Gardein for making such amazing products!!!!!!

Breaded "shrimp"

These are great!!!  Love them!

10 medium shiitake mushroom tops, sliced in half (for a more shrimp look, cut out a half moon middle)

 

For Beer Batter

1/2 c. gluten-free flour mix of choice

1/4 c. gluten-free beer (or soda water)

 

For Breading

3/4 c. breadcrumbs (I used gf panko but use whatever you got)

1/4 tsp. dried basil

1/4 tsp. dried thyme

1/4 tsp. dried oregano

1/4 tsp. salt

1 Tbsp. olive oil

Instructions

1.Preheat your oven to 425 degrees. Line your baking sheet with parchment paper.

2.In a shallow bowl, combine the flour and beer together and whisk until it makes almost like pancake batter. You can add more beer or flour by the tablespoon if needed to ensure you get the right consistency.

3.Place the bread crumbs, herbs, and oil in the other dish and mix together. The oil should give the crumbs a texture like wet sand.

4.Dip the mushrooms into the pancake-like coating. With a fork, transfer to the breading mixture and coat completely.

5.Place onto a baking sheet until all are completed.

6.Bake for 7-10 minutes until one side is nice and brown. Flip them over to bake the other side. (Welcome that heat bath!)

7.Bake another 7-10 minutes or until beautifully golden brown. Cooking times will vary from oven to oven.

8.Sprinkle with salt once out of the oven and while still piping hot.

 

Notes

Serve with lemon wedges and cocktail sauce for dipping.

Makes 20 "shrimp" pieces.

TACO BOWL

OH wow, I love this one!!!

• 1/2 cup uncooked white quinoa
• 1 avocado
• 1 cup cherry tomatoes
• 1 cup black beans
• 2 cups corn
• 1/3 cup cilantro
• 3 green onions

 

• 1/4 cup lime juice
• 1 teaspoon chili powder
• 1/2 teaspoon cayenne pepper
• 1/2 teaspoon cumin
• 1/2 teaspoon coriander
• 1/2 teaspoon paprika
• 1/2 teaspoon salt

Cook the quinoa. In a large pot, combine 1 part quinoa with 2 parts water. Bring to a boil, turn down the heat, and then allow to sumer until all the water is absorbed (about 20 minutes).

Dice the avocado. Halve the cherry tomatoes. Slice the green onions. Chop the cilantro. Prepare the corn (frozen works well). Drain the can of beans.

Prepare the lime taco seasoning.  To make, combine the juice of about 2 limes along with the listed spices in small bowl and whisk until incorporated.

Toss everything together. When the quinoa is perfectly fluffy, remove from the heat, transfer to a large mixing bowl, and gently drizzle in this lime taco seasoning. Then add all other ingredients and toss until evenly mixed.

Optional: Cashew Lime Sour Cream.

To make this, blend the juice of 1 lime, a few teaspoons of water, 1/4 cup soaked (and drained) cashews, and a pinch of salt until completely smooth. Drizzle over the top of each serving bowl to take this recipe to the next level.

Edamame Hummus

YUMMY another great recipe!!!

• 2 cups frozen edamame
• 2 garlic cloves
• 1-inch piece of ginger, peeled and coarsely chopped (About 1 Tbsp.)
• 2 limes, juiced
• 2 Tbsp. sesame tahini
• 1/4 cup cilantro
• 1/2 tsp. salt
• 1-2 Tbsp. of warm water, if needed
• -Baguette, sliced
• -Spring veggies (think shaved radishes, carrots, arugula, or baby greens tossed with olive oil)

Instructions

1. Cover edamame in a pot with water and boil for 4-5 minutes.
2. Meanwhile, place garlic and ginger in a food processor and pulse. Add lime, tahini, cilantro and salt. Puree until smooth. If extremely thick, take 2 Tbsp. of edamame cooking water and place in the food processor to thin.
3. Serve, spread atop a baguette, with fresh veggies of your choice on top.

Mexican Quinoa Bites

Another amazing recipe from Forks & Bean

1 shallot, chopped

1″ section of a fresh jalapeno, seeded and minced

1 c. cooked quinoa

1/2 c.grated zucchini

1/4 c. organic corn kernels

1/4 c. black beans

2 Tbsp. flour

1 ener g egg

2 tsp. soy milk

For the breading:

• 1 c. crushed gluten-free cereal or breadcrumbs
• 1/2 tsp. dried oregano
• 1/4 tsp. smoked paprika
• 1/4 tsp. salt
• dash of cayenne pepper

DIRECTIONS

1. Heat 1 Tbsp. olive oil in a medium skillet and sauté the shallot and jalapeno until translucent. Remove from heat.
2. Combine all of the ingredients together for the quinoa bites in a medium bowl. In a shallow bowl, whisk the breading ingredients until combined.
3. Form into balls with hands and then dip into the shallow bowl to coat with the breadcrumb mix.
4. Place into skillet and cook on all sides until golden brown.
5. Allow to drain on a paper towel-lined plate and sprinkle salt to season immediately.
6. Serve with an Avocado Dipping Sauce (see below)  

Avocado Dipping Sauce Recipe
Makes 1/4 cup

• 1 small avocado
• juice of 1 lime
• 2 Tbsp. cilantro
• 1/2″ piece jalapeno
• 1/4 tsp. cumin powder
• liberal pinch of salt

1. In a high-speed blender combine everything together until smooth and not too thick. If this is still thick, add 1 teaspoon water at a time until desired dipping consistency.

MANGO TAHINI STIR FRY

Mango Tahini Sauce (Have all ingredients at room temperature)
1/3 cup water
1 large mango, peeled and cored (1 cup)
1 clove garlic, peeled
1 tbsp mined fresh ginger
1 tbsp tamari
1 tbsp. apple cider vinegar
1 tbsp well-stirred tahini
1 tbsp. sesame oil
2 tsp mellow white miso
pinch of chili flakes

 Stir Fry
1/2 tbsp. oil
 ¼ cup water
3 cups shredded red cabbage
2 cups sliced celery
2 medium sweet potatoes, cut into matchsticks
1 onion, thinly sliced
1 clove garlic, chopped
¼ cup chopped mint, for serving
1 tbsp black or white sesame seeds, for serving
4 cups cooked, hot rice

Directions:

Have hot brown rice waiting, as this goes rather quickly.

To make the sauce: Puree all ingredients until smooth and creamy. Transfer to a bowl, cover, and set aside, leaving at room temperature. 

To make the stir fry: In the largest, high-sided skillet you have,  heat oil over medium heat. Add all ingredients, stir to coat. Add water, cover and cook, stirring every so often for 10 to 15 minutes until the vegetables are soft. If the pan looks dry add a splash more water. Right before serving, you can stir in the mango sauce or add it to the top separately.

To serve: On warm bowl, add a bed of hot brown rice, top with the stir fry and drizzle as much of the mango tahini sauce as you like on top Garnish with a scattering of chopped mint, and sesame seeds. Serve hot.