FROM 30/10'S KITCHEN...

VEGAN DIET | WEEK 5

VEGAN DIET | WEEK 5

  SUMMARY  

Dinners

Crispy Peanut Tofu, Cajun Green Bean and Chicken Saute, Tofu Pad Thai, Chicken Zoodle Scampi, BBQ Chicken Wraps, Beyond Meat Crumble Tacos, Vegan Jambalaya

 

INGREDIENTS

Produce
 1 bunch Asparagus
 1 cup of Bean Sprouts
 1 cup of Bok Choy
 1 bag of Cauliflower Rice
 1 stalk of Celery
 1 small bunch of Cilantro
 1 small Cucumber
 8 cloves of Garlic
 2 cups of Fresh Green Beans
 1 Green Bell Pepper
 2 bunches of Green Onion
 1 lemon
 1 head of Lettuce (your choice of large leaves)
 1 Lime
 ½ cup of Mushroom
 ½ cup of Okra
 1 small bunch of Radishes
 1 small head of Red Cabbage
 1 medium Yellow Squash
 5 medium Zucchinis
Protein
 4 personal servings Beyond Meat Chicken
 1 personal serving Beyond Meat Crumbles
 2 personal servings Wildwood Sprouted Tofu
Spices
 Basil, dried
 Bay Leaves
 Cayenne Pepper
 Chili Powder
 Cloves, ground
 Coriander
 Creole Seasoning
 Cumin
 Garlic Powder
 Ginger, ground
 Onion Powder
 Oregano, dried
 Paprika
 Parsley, dried
 Pepper
 Red Pepper Flakes
 Sea Salt
 Smoked Paprika
 Thyme, Dried
Other
 Almond Milk
 Avocado Oil
 Fish Sauce – no sugar added
 Grapeseed Oil
 Olive Oil
 Red Wine Vinegar
 Rice Vinegar
 Sesame Oil
 Tamari
 Walden Farms BBQ Sauce
 Walden Farms Pancake Syrup
 Walden Farms Peanut Butter
 Walden Farms Tomato Basil Sauce
 White Wine Vinegar

 

 

Ingredients

Produce
 1 bunch Asparagus
 1 cup of Bean Sprouts
 1 cup of Bok Choy
 1 bag of Cauliflower Rice
 1 stalk of Celery
 1 small bunch of Cilantro
 1 small Cucumber
 8 cloves of Garlic
 2 cups of Fresh Green Beans
 1 Green Bell Pepper
 2 bunches of Green Onion
 1 lemon
 1 head of Lettuce (your choice of large leaves)
 1 Lime
 ½ cup of Mushroom
 ½ cup of Okra
 1 small bunch of Radishes
 1 small head of Red Cabbage
 1 medium Yellow Squash
 5 medium Zucchinis
Protein
 4 personal servings Beyond Meat Chicken
 1 personal serving Beyond Meat Crumbles
 2 personal servings Wildwood Sprouted Tofu
Spices
 Basil, dried
 Bay Leaves
 Cayenne Pepper
 Chili Powder
 Cloves, ground
 Coriander
 Creole Seasoning
 Cumin
 Garlic Powder
 Ginger, ground
 Onion Powder
 Oregano, dried
 Paprika
 Parsley, dried
 Pepper
 Red Pepper Flakes
 Sea Salt
 Smoked Paprika
 Thyme, Dried
Other
 Almond Milk
 Avocado Oil
 Fish Sauce – no sugar added
 Grapeseed Oil
 Olive Oil
 Red Wine Vinegar
 Rice Vinegar
 Sesame Oil
 Tamari
 Walden Farms BBQ Sauce
 Walden Farms Pancake Syrup
 Walden Farms Peanut Butter
 Walden Farms Tomato Basil Sauce
 White Wine Vinegar

Directions

Chicken Taco
1

In a small bowl combine together the Chili powder, paprika, sea salt, black pepper, tamari and red wine vinegar.

2

Remove fat from the chicken and cube the chicken into ½ inch pieces.

3

Place the chicken breasts in a large Ziplock pan or a shallow bowl. Pour the chili powder mix into the container and toss the chicken to coat each piece thoroughly.

4

Place the chicken in the refrigerator for 4-8 hours.

5

Remove the chicken from the fridge and set it aside. Heat a large pan over medium high heat and add the oil.

6

Remove a portion of the chicken from the marinade and place it in the hot pan, avoid over crowding the pan. Cook the chicken pieces for 1-2 minutes on each side, and remove from the pan once fully cooked (the internal temperature should be 165°F, this should take about 5 minutes). Repeat this step until all the chicken is cooked.

7

Serve the chicken with lettuce, 2 cups Mexican cauliflower rice and ½ cup Salsa Rojo.

Mexican Cauliflower Rice
9

Heat a medium pan over high heat.

10

Add in the Avocado oil, chili powder, cumin, coriander, sea salt, and black pepper, cook until aromatic (about 30 seconds)

11

Add in the onion and garlic and sauté until the onion is soft and mostly translucent (about 2 minutes), then add in the tomatoes.

12

Cook the tomatoes and until they are soft and mostly disintegrated then add in the riced cauliflower. Stir and cook for another 7-10 minutes or until the cauliflower is cooked through.

Salsa Rojo
14

Pre-heat the oven to broil. Bring a pot of water to a boil, and place the New Mexico Chili in the water, reduce the water to a simmer. Steep the Chili for 10 – 15 minutes.

15

Line a sheet tray with aluminum foil, and place the peppers, onions and tomatoes on the tray.

16

Place the sheet tray in the oven for 10 minutes or until the veggies start to char. Once the vegetables start to char, use tongs to flip them over. Place the tray back in the oven for another 10 minutes.

17

Remove the New Mexico Chili from the water and remove the stem and any seeds, then place it in a blender or food processor, save the liquid it simmered in.

18

Remove the charred vegetables from the oven and remove the tops and seeds, if needed. Place all the veggies in the same blender or food processor, add and liquid from the sheet tray.

19

Add the remaining ingredients and pulse until the desired texture is reached. Adjust sea salt and pepper to taste.

Notes

VEGAN DIET | WEEK 5

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