March 29th, 2005

"chicken" Kung Pao

Okay, so the last time I made this I made it with floured and fried tofu and it came out AWESOME! I think seitan would probably come a bit closer to the way my mom made it though. This is one recipe that I absolutely cannot live without. This is what my husband asks for (every single time) when I ask if he wants something special for dinner. Lemme know if you try and enjoy!!

"CHICKEN" KUNG PAO
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3/4lb of tofu/seitan or tempeh. You could also use tofurky bits, I'm sure.
2 cloves garlic, pressed or minced (I always add loads more because we're a garlic family!)
1sm onion, sliced
1/2 red bell pepper
1/2 green bell pepper
1/2c dry roasted cashews or peanuts

Combine the following with 1/4c water for sauce:
1/4c (4TB)soy sauce or Braggs
2TB lemon juice
2TB sugar
2tsp cornstarch or arrowroot
1/2-1tsp crushed red pepper (like the kind you get at pizza places.) Add more or less to taste
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fried rice

Hey everyone :)

Does anyone know how to make fried rice? I'm making that "chicken" kung pao recipe posted on here earlier, but I wanted to used fried brown rice instead. I've never done it before, so if you know how....can you use "dummy directions"? Thanks!

tempeh-rific!

im not traditionally a tempeh lover, but i came across this recipie and thought it would be worth a shot. im counting calories and was looking for a tasty lunch under 400 calories. this makes a ton of food, is really filling, and will definately hold you over till dinner. not to mention, it keeps in the fridge and is hecka easy to make!

you might wanna tote some breath mints though ;)

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