Here are three “corporate” recipes that I really enjoyed.
poorly-edited text straight as it is on the website
½ oz. Pickled Ginger
1/4c Sweet Chili Sauce
1 tbsp coconut aminos
1 oz. Roasted Peanuts, lightly crushed
2 Green Onions, thinly sliced, white and green parts separated
¾ cup Jasmine Rice
6 oz. Trimmed Green Beans
3 Tbsp. Cornstarch
10 oz. Chicken, cubed
1 tsp. Cilantro Lime Pepper Salt (or lemon pepper)
Combine ¾ cup jasmine rice with 1 ½ cups water in a large pot and bring to a boil. Lower to a simmer, cover and cook for 15 minutes. Let rest with the lid on for 10 minutes, then fluff with a fork.
Toss cubed chicken with cornstarch, salt and pepper until evenly coated. Heat a large frying pan with 2 tbsp high-heat oil and place chicken, in batches, to sear until crisp (4-6 minutes per side). Place on a kitchen towel-lined plate and wipe pan.
Replenish pan with oil and heat on medium-high. Add the green beans to hot pan and cook for about a minute, then add in ¼ cup water and cilantro pepper salt, and cover and cook until the green beans are tender. Remove the lid and add the cooked rice and stir until lightly crisp.
Add green beans to a hot pan and cook, 1 minute. Stir in ¼ cup water and seasoning blend. Cover, and cook until tender, 6-8 minutes. Uncover, and stir in half the green onions (reserve remaining for garnish). Cook until bright green, 1-2 minutes. Stir in cooked rice until heated through and rice starts to crisp, 3-4 minutes. Remove from burner. Cover and set aside.
Top rice with chicken, roasted peanuts, green parts of green onions and pickled ginger. Enjoy!
1 head purple cauliflower, cut into florets
1 cup unsweetened soy or almond milk
2 teaspoon apple cider vinegar
2 tablespoon olive oil
1 cup all-purpose flour (or gluten free all purpose blend)
2 cups Panko bread crumbs (substitute crushed puffed rice cereal for gluten free)
½ teaspoon salt
½ teaspoon granulated garlic
½ teaspoon paprika
Pinch of cayenne pepper
Chives, for garnish (optional)
½ cup vegan mayonnaise
¼ cup Annie Chun’s Thai-Style Sweet Chili Sauce
1-2 tablespoon sriracha hot sauce, to taste
1 teaspoon rice vinegar
Preheat the oven to 425ºF and line two baking trays with parchment paper.
In a bowl, combine the plant milk with vinegar and let sit for 5-10 minutes to make vegan buttermilk. Next, add the olive oil and flour to the vegan buttermilk and whisk to make a batter.
In a second bowl, combine the bread crumbs, salt, granulated garlic, paprika, and cayenne.
Dip each cauliflower floret into the batter to coat, and then into the breadcrumbs, turning to cover. Use a separate fork or hand for each station. Place the breaded cauliflower in a single layer on the baking trays.
Bake the cauliflower for 20-25 minutes, or until the breadcrumbs are golden.
While the cauliflower is baking, make the bang bang sauce. Whisk the vegan mayonnaise, sweet chili sauce, sriracha, and rice vinegar together until smooth. Refrigerate until ready to use.
Serve cauliflower immediately, garnished with minced chives and bang bang sauce for dipping.
2 scallions, thinly sliced with greens & whites separated 1 lb tofu or cubed chicken breast 1 tbsp arrowroot starch ¾ cup Jasmine Rice, cooked according to package instructions 1 Green Bell Pepper, cubed 1 Shallot, finely chopped ⅓ c Pineapple Chunks, roughly chopped 2 tsp. Tomato Paste 2 tbsp Tamari Soy Sauce ¼ c Annie Chun’s Sweet Chili Sauce ¼ c water Salt & pepper Chili flakes (optional)
Toss dried and cubed protein in cornstarch, then season to taste with salt & pepper. Heat 1-2 tbsp of avocado oil on a skillet and cook the protein. Set aside on a paper towel lined plate.
In the same skillet, toss the white parts of the scallions, green bell pepper, shallot, and pineapple chunks over medium heat (replenish oil if needed) and cover for 3-4 minutes, until softened. Add in the tomato paste, tamari, sweet chili sauce, and ¼ c water, then season to taste with salt and pepper. Simmer for 5-7 minutes, or until the sauce has thickened.
When ready to serve, season to taste with salt & pepper and coat the cooked protein in the sauce. Place over rice and garnish with green parts of scallions