Daily Vegan Lunch for 14 November, 2013: Sweet and Sour Gardein Chicken

sweet and sour vegan gardein chicken

sweet and sour vegan gardein chicken


1 tablespoon vegetable oil

1 package Gardein breaded chicken strips (about 2 cups)

1.5 cups snow peas
1.5 cups bamboo shoot shreds

(alternately, use 3 cups of any sort of vegetable, such as carrots, tomato chunks, squash chunks, green peppers, broccoli, cauliflower, zucchini)

3/4 cup chopped sweet red bell pepper, I used red peppers from a jar

1.5 cups canned pineapple chunks, reserve juice

1/4 cup light or dark brown sugar
1/4 cup apple cider vinegar, white vinegar, or rice vinegar
1/2 cup vegetable broth
1 tablespoon arrowroot or cornstarch
1 tablespoon chili sauce OR 1 teaspoon tabasco or Sriacha


Heat oven to 400 degrees Fahrenheit. Bake chicken strips on a cookie sheet for 15 minutes. Flip and cook 5 more minutes. Take strips out of oven and let them cool. Cut chicken strips into bite size pieces.

Mix brown sugar, vinegar, broth, cornstarch, and chili sauce in a small bowl.

In a large pan, heat oil until it spreads at medium high. Add vegetables and stir fry for 1 minute. Add chicken strips and red bell pepper, stir fry for 1 minute more. Add pineapple. Make a well in the center of the pan. Add vinegar mixture to the pan. Mixture will thicken in about 30 seconds. Stir thickened sauce over the faux chicken and vegetables and serve over rice.

Daily Vegan Lunch for 21 July, 2013: Pineapple Yuba Fried Rice

vegan pineapple yuba fried rice

Delicious. I wish Chinese restaurants served this but they are too obsessed with putting eggs and/or fish in everything.


1 tablespoon oil
1 cup crumbled yuba, soaked 5 minutes and drained extremely well (substitute tofu or veggie meat) optional
1.5 cups cooked long grain rice, chilled in the refrigerator at least 5 hours

1 cup chopped pineapple, I used canned
1/2 cup carrot, julienned
3/4 cup green onion, chopped

1 tablespoon soy sauce
1 teaspoon sesame oil

Prepare all ingredients by chopping/julienning/soaking. Usually this takes longer than cooking them! Set all of your ingredients near the stove.

The rice must be cold and not hot because cold rice is much denser and sturdier than fresh cooked rice. Rice actually undergoes a molecular change when it is chilled where the rice becomes harder. The change is not great if you’re refrigerating the rice from last night’s takeout, but perfect if you’re going to fry the rice at a high temperature like we are going to. I would not recommend brown rice for fried rice, I have tried it and it just isn’t great, however, basmati or jasmine rice are just fine. I use the cheapest organic long grain rice I can find in the bulk section.

Heat a medium to large sized pan to very high heat. You DO NOT want to use Teflon or non-stick pans because the stuff becomes toxic and leaches into food when you cook at very high heat. Add the oil to pan and wait until it smokes. Drain the yuba, squeezing out the water through a sieve. You want it reconstituted but very dry so it does not splatter oil on you because of the sizzling water. Add yuba to the pan and quickly stir fry it for 30 seconds, sealing in the flavor. Add the rice.

Toss the rice around. At this high temperature, it will sizzle. Keep tossing for another minute and break up any clumps with your wooden spoon or spatula. Add the pineapple, carrot, and onion all at once. Toss them around for a minute, distributing them in the rice.

Finish by incorporating the soy sauce and sesame oil, stir around for 30 seconds, then take it off the heat. Done!