Merci beaucoup, Chef Gregory Gourdet and Departure Restaurant + Lounge! Vous êtes fabuleux!

Departure Restaurant + Lounge
address: 525 SW Morrison Street, Portland, Oregon 97204 • 15th floor of The Nines Hotel
contact: info(at)departureportland.com • Tele: 503-802-5370
connect: Website • Twitter • Facebook
hours: Sun – Thurs: 4:00 pm – 12:00 am, Fri – Sat: 4:00 pm – 1:00 am, Happy Hour Daily: 4:00 pm – 6:00 pm

Vegan Menu is available online. Please note dishes may change over time.

Signature Cocktails: Siamese Royalty & Crazy 88 (martini glass) My Siamese Royalty contains Skyy vodka, chai tea, canton ginger liquor, fresh lime and kaffir lime leaf. My cocktail has more ginger flavor and very mild vodka. Doni’s cocktail Crazy 88 (martini glass) contains thai chili vodka, mango, orange juice, and citrus. His cocktail is mildly sweet with a bit of heat. Next time I would love to try the CHINA CAT SUNFLOWER, if it can be made vegan.

Chef Gregory’s Amuse Bouche: Cracker with Avocado Thank you Chef Gregory for this beautiful masterpiece. It was our favorite! The dish consists of chia, pumpkin and seaweed cracker with avocado, a slice of red onion, chopped scallions and spicy miso sauce. It’s a lovely dish to begin with. The combination works well together with 1-2 bites.

Vegan Sushi Selections On the left, it was the Vegetarian Maki Roll of the Day for their Happy Hour (4-6pm): Sweet Corn, then the Greens & Seeds Roll, Sweet Potato Tempura Roll, and lastly the Grilled Shiitake Roll. The Sweet Potato Tempura Roll was our favorite with the crunchy sweet potato in the centre. I absolutely love the nutritional yeast flakes presented gracefully on the Greens & Seeds Roll. Their vegan sushi selections are undeniably tasty and gorgeous!

Chef Gregory’s Dish It was another surprise dish. I was perplexed with the black and transparent golden bubbles underneath the asparagus, apparently they are black garlic puree and the grilled citrus gel. The asparagus had a miso-sesame dressing on it. Wow and miam!

Vegetable Udon Noodles It was our first time to try their Vegetable Udon Noodles with roasted peppers, spinach and ginger. I was expecting thicker noodles, but the flavor was well balanced, not too salty or spicy. The portion may look small, but great for one individual or to share with a group of 2-3.

Salt & Pepper Tempeh We were very excited to try one of their wok-fried dishes and also after seeing a few photos from another vegan blog. I never had a “vegan” salt & pepper Asian dish. Apparently the dish is great for anyone who loves the extra heat, like my partner, who can withstand any levels of heat. It’s a pretty spicy dish for me, but I couldn’t taste the salt & pepper overall due to the heat. The nutritional yeast flakes on the top are pretty nice.

Chef Gregory’s Signature Dish: Curried Watermelon with Onion Tempura When I received this dish, I was in double awe. His new dishes are always inspirational and creative, with a modern twist. I never had a curried watermelon in my life and that was the best highlight of my dining experience. So tasty and I learned to love my fruits savory and even curried.

Sencha Shinrikyu and Genmaicha Teas I love their tea selections. Sencha Shinrikyu is my favorite brewed green tea, it has a lovely umami character. My partner Doni had a Genmaicha, which is a brown rice tea.

My Birthday Dish: Strawberry & Asian Pear Crisp Ain’t that sweet?! Chef Gregory came all the way from the kitchen with a birthday candle. It was adorable and amazing. The dessert is a Strawberry & Asian Pear Crisp with almond milk ice cream, Thai basil and candied lime. The almond ice cream reminds me of an icy sweet amaretto, which I love.

ARE YOU JOKIN ME?! ANOTHER BIRTHDAY DESSERT?! Sweet Gregory, my stomach didn’t have any room and I was also in gleeful spirits after eating my dessert. So we tried the Departure Banana Split: banana tempura, cherry compote and peanut brittle ice crema. Oh man, we were already in heavens. I love anything with peanut butter.

The post Portland: Vegan Birthday at Departure Restaurant + Lounge appeared first on vegan miam.

Friday, June 14th is the last day to sign up to receive the June 2013 Vegan Cuts Snack Box. PLUS, you will get a $15 gift card to VeganChic.com as a bonus upon checkout. Do not miss out this bonus opportunity.

Sign up now here: vegancuts.com and receive your yummy vegan goodies at your door!

Vegan Cuts Snack Box delivers 7-10 vegan goodies to your door every month for just $19.95/mo through USA with free shipping, Canada for $8 shipping and International for $15 shipping. Most vegan goodies are gluten-free.

You can check out my verdict and review for Vegan Cuts Snack Box here. This is a convenient way to get new and different products whilst not breaking your budget.

The post Sign up for your June 2013 Vegan Cuts Snack Box appeared first on vegan miam.

We used EVO Companion Classic Tabletop to grill vegetables: red, orange and yellow bell peppers, Vidalia onion (sweet onions), portobello mushrooms, and yellow summer squash. The grilled vegetable medley was seasoned with a bit of low-sodium soy sauce (you can use tamari) and sunflower oil.

The EVO Companion Classic Tabletop is a manually-controlled gas-fired flattop grill with a 25″ (635) diameter oil seasoned steel cook surface heated underneath by a single gas tube burner. The cook surface is durable and easy to clean. The Companion Classic Tabletop can be used to sear, sauté, flattop (plancha) grilling, toast and stir-fry directly, or indirectly, you can braise, poach or pan fry. By covering the cooking surface with its stainless steel hood, it becomes a “patio oven” for steaming, warming, roasting, or smoking, i.e., it melts vegan Daiya slices pretty well on the sautéed vegetables.

Kañiwa + Quinoa Salad with Grilled Veggies

2013-06-12 16:40:59

Serves 3

Write a review

Save Recipe

Print

For the Kañiwa + Quinoa Salad

1 cup white quinoa

1/2 cup kañiwa

1 tablespoon olive oil

2 cups vegetarian broth

2-3 packed cups wild arugula (or wild greens)

For the Grilled Veggies

Sunflower or vegetable oil

3 large portobello mushrooms, roughly chopped

2 yellow summer squash, roughly chopped

1 capsicum, seeded and roughly cut into strips

1 yellow bell pepper, seeded and roughly cut into strips

1 orange yellow pepper, seeded and roughly cut into strips

1 medium Vidalia onion (or WallaWalla), roughly sliced

A drizzle: low-sodium soy sauce or tamari depending on taste

Make Kañiwa + Quinoa Salad

Rinse the quinoa in a fine-mesh strainer and rinse thoroughly with cool water. Drain.

In a 1-quart Dutch oven or pot over medium-high heat, warm the olive oil. Add the drained and rinsed quinoa. Stir for about 1 minute, letting the water evaporate. Add the Kañiwa and ensure it is slightly toasted.

Add broth, stir in and bring to boil.

Turn heat down to the lowest setting and cook covered for 15 minutes.

After 15 minutes, remove the pot and let stand for 5 minutes, covered.

After 5 minutes, remove the lid, fluff the quinoa and Kañiwa gently with a fork. Remove from the pot and let the quinoa cool.

Prepare wild arugula in a bowl. The wild arugula will serve as a base salad.

Make Grilled Veggies

Meanwhile, prepare the tabletop grill OR preheat a grill pan over medium-high heat.

In a large bowl, gently toss together the vegetables and 4 tablespoons vegetable oil (no olive oil).

Make sure the tabletop is greasy and hot enough. Add the vegetables and just let it cook on your tabletop OR working in batches, grill the vegetables, turning once, until nicely grill-marked and tender, 3 to 4 minutes per side.

After the vegetables are grilled, add the soy sauce (or tamari) quickly for 1-2 minutes. Remove immediately.

By vegan miam

vegan miam http://veganmiam.com/

Cilantro Tahini Dressing

2013-06-12 17:07:16

This cilantro tahini dressing makes 1 cup. You can double the recipe for 2 cups.

Write a review

Save Recipe

Print

Ingredients

1/2 cup tahini

2 tablespoons unpasteurized, white miso

3 tablespoons rice vinegar

1 teaspoon toasted sesame oil

3/4 cup loosened cilantro, patted dry, leaves removed, chopped

1/4 cup filtered water, at room temperature

dash of tamari

1 teaspoon crushed red chili flakes

Instructions

Mix this up in a food processor or using an immersion hand blender in a 2-cup bowl.

Cuisinart SmartStick Immersion Hand Blender

By vegan miam

vegan miam http://veganmiam.com/

The post Kañiwa + Quinoa Salad with Grilled Veggies and Cilantro Tahini Dressing appeared first on vegan miam.

about

TofuXpress Gourmet Food and Tofu Press is the brainchild of Marie Kraft. It is an innovative kitchen tool that makes preparation of tofu and other foods easier and quicker. She wanted to create a tool that makes food preparation healthier and more economical. The TofuXpress is made of FDA approved thermoplastic and stainless steel, which is built to last. TofuXpress is to be used with one standard size brick of commercially made tofu and great for pressing liquid out of other foods such as sliced eggplant, thawed chopped spinach, tomatoes, cabbage, macrobiotic salads, etc.

available in

Please view their products list page. TofuXpress has a variety of products: TX1 Gourmet Food Press, TX11 Gourmet Food Press (Groovy Green), TX12 Gourmet Food Press (Grateful Grape), TX6 Gourmet Food Press with Light Tension Spring #2 Attachment, TX13 Gourmet Food Press w/Light Tension Spring #2 (Green), TX14 Gourmet Food Press w/Light Tension Spring (Grape), TX10 Xpress Cutter, LTS Light Tension Spring #2 Attachment, TX9 Xpress Cheesecloth, TX8 Xpress Cooler and recipe cards.

where to buy

Check out their store page. You can also get them on Amazon:

TofuXpress Gourmet Food and Tofu Press

the structure

TofuXpress is easy to assemble with only few parts:

• Handle
• Plate
• Base
• Spring
• Marinating Lid

The Assembled Top is comprised of three parts: Handles, Plate and Spring. Make sure the Spring is properly seated inside the Handle and Plate under tabs.

(1) Twist either end of Spring under both tabs found in the center of Plate.
(2) Place opposite end of the Spring into the hollow part of the Handle. Twist Spring under both tabs inside the hollow part of the Handle.

TofuXpress is designed for any firm, regular, and extra firm tofu that require a firmer textured tofu. Tofu labeled soft or silken is not recommended for use as it is too soft and watery, unless used with the optional Light Tension Spring #2 Attachment.

the verdict

Based on our experience with the TofuXpress, we were able to come up with a brief summary of our pros and cons. First off, the pros.

PROS

To begin with, the TofuXpress assembles and disassembles quickly and easily and is overall easy to use and clean. The press does all the work without any fuss; after getting your tofu set in the press you can just pop it in the fridge the morning of or night before you plan to cook and the job is done with minimal effort or mess. Ultimately the TofuXpress saved us time, energy and space during prep and cleanup.

Enough with the press, what about the tofu? Well, the TofuXpress pressed the tofu more effectively and consistently than any makeshift press using pans, plates or other weights we have rigged up in our kitchen. As a result, the consistent and drier tofu produced by the TofuXpress cooks up better without the excess moisture, ensuring quicker cooking times and more flavor. In our experience, cooking with the drier tofu also resulted in less bloating (an occasional problem with tofu and soy).

CONS

Overall, we loved the TofuXpress but it wasn’t without a few faults. To a lot of consumers, the price can seem a bit steep, but if you use tofu in your kitchen fairly regularly, I would argue that this is an essential tool that warrants the price. It also does not have the widest distribution, but it is available on Amazon.com. We only experienced one minor issue with the functionality of the press during our tests. Once you have the spring-loaded top in place, it usually locks in pretty level on top of your tofu block but you need to check and make sure it’s level because it can occasionally be a bit askew. It’s easy enough to resolve this issue, we would either just press down on the higher end of the top until it sat level or quickly remove and reset the lid to ensure it was flat. Despite the easy solution and infrequent occurrence, we felt it warranted a mention.

Also, keep in mind that if you need to prepare more than one block of tofu you might be presented with a slight delay given that the TofuXpress can only press one block of tofu at a time. If you need to prepare more than one block of tofu you will either need to get your tofu queuing up for the press or buy a second TofuXpress.

We highly recommend pressing for at least 12 hours for best results, so two blocks of tofu with one press means you need to start your tofu prep at least 24 hours in advance.
The TofuXpress was just as advertised, with very little effort it delivered firmly pressed tofu with maximum water extraction. The fact that we have only used it for tofu means that our review and conclusions are based solely on using the TofuXpress for tofu; however, eventually we look forward to testing it out on veggies as well. The solid build quality makes this feel like a tool that will hold up well over time, add to that the fact that it’s easy to assemble and clean and you have a convenient and sturdy appliance that will feel right at home in the kitchen of anyone who enjoys cooking with tofu. In fact, I would go as far as to say that if you like tofu then you will the TofuXpress.

We highly recommend the TofuXpress for better food and for an easier and quicker method to press tofu and other foods.

DISCLAIMER
This item(s) was kindly sent to me to review by TofuXPress. All products that are mentioned and reviewed here on my vegan blog are of my own personal opinions and I am not being compensated to review them, only just to share my thoughts. If I receive a product complimentary of the company, it will be stated so in the post, otherwise, all products are purchased myself for my own personal use.

The post Review: TofuXpress Gourmet Food and Tofu Press appeared first on vegan miam.

Have you seen my Instagram lately? I posted a couple of photos of EVO Companion Classic Tabletop, which happens to be our favorite appliance. It is a manually-controlled gas-fired flattop grill with a 25″ (635) diameter oil seasoned steel cook surface heated underneath by a single gas tube burner. The cook surface is durable and easy to clean. The Companion Classic Tabletop can be used to sear, sauté, flattop (plancha) grilling, toast and stir-fry directly, or indirectly, you can braise, poach or pan fry. By covering the cooking surface with its stainless steel hood, it becomes a “patio oven” for steaming, warming, roasting, or smoking, i.e., it melts vegan Daiya slices pretty well on the sautéed vegetables.

So far we made some tasty fried rice, grilled pineapples and peaches, melted some vegan Daiya slices on sautéed vegetables, and so much more. You can also use Evo Companion Tabletop Vinyl Cover to cover and protect the EVO Companion Classic Tabletop.

They also have another one as well: Evo Companion Classic Wheeled Cart Flattop Gas Grill

Evo Companion Classic Wheeled Cart Flattop Gas Grill

I used the Southwest Style “Beyond Meat” chicken-free strips with grilled vegetables (portobello mushroom, yellow squash, Vidalia onion, green bell pepper) topped with fresh avocado, all wrapped in a warm, hearty flour tortilla. I learned a huge lesson with Beyond Meat chicken-free strips. Never cook them longer than five minutes, especially on a very hot cook surface. We did that part and they dried up quickly.

My best advice is to grill the vegetables first, then add the “Beyond Meat” chicken-free strips and cook quickly for a minute (because it’s very hot), and remove them as quickly as possible. I recommend cubing, finely chopping or pulling them apart, layer by layer, if you use an outdoor tabletop or grill. Also create a creamy condiment such as vegan mayo or tahini-based sauce to accompany the Beyond Meat chicken-free strips.

about

Ethan Brown founded Beyond Meat in 2009, a company that provides consumers with plant-based protein foods without sacrificing the taste, chew or satisfaction. All of the Beyond Meat chicken-free strips are 100% vegan, gluten-free, and plant-based “chicken” that has the protein and texture without antibiotics, hormones, GMOs, trans fats, or cholesterol. They contain 18-19 grams of complete and plant protein and between 100-120 calories per 3-ounce serving. The strips are made with a blend of pea and soy protein.

available in

Three versions: Lightly Seasoned, Grilled, and Southwest Style chicken-free strips in 12-oz. packages. The suggested retail price is $5.29.

where to buy

They are available nationally throughout Whole Foods Markets in the U.S., and for food service customers through many major independent distributors. Check out their store location page for more information.

Southwest Style “Beyond Meat” chicken-free strips

Calories per Serving (3-oz., 85g, about 7 strips): 120 | Total Fat: 4.5g | Sodium: 270mg | Total Carb: 5g | Dietary Fiber: 3g | Sugars: 0g | Protein: 18g

Ingredients
Water, soy protein isolate*, pea protein isolate, amaranth, chicken flavor [vegan] (maltodextrin, yeast extract, salt, natural flavoring, sunflower oil), expeller-pressed canola oil*, soy fiber*, carrot fiber, salt, contains 0.5% or less of: white vinegar, salt, lime juice concentrate, garlic, black pepper, chili powder, onion, sugar, cumin, coriander seed, sodium alginate, dipotassium phosphate, titanium dioxide (color), calcium sulfate, oregano, paprika, red and green pepper powder and cayenne pepper

Contains: Soy • *non-GMO identity preserved.

Keep refrigerated and use within seven days of opening. Previously frozen. For best results, enjoy cold straight from the package or gently heat in a skillet for 2-3 minutes until desired temperature is reached.

general verdict

Beyond Meat comes in a 12-ounce package with approximately 24 strips and is appropriate for around 4-6 servings. The strips are composed of many layers, that can be pulled apart by hand, and these layers provide a firm texture without being tough. Given that the strips are fairly chunky I recommend cubing, finely chopping or pulling them apart, layer by layer. Beyond Meat can be consumed cold straight from the package without cooking, in fact this is our favorite method of using the strips, but if you do intend on cooking them, make sure to keep them moist so as not to dry them out.

Straight out of the package, the combination of seasoning and texture convinced a few omnivores that they were actually eating chicken. The grilled one has a mild smoky taste to it, compared to the others. The Lightened seasoned was our favorite for our creamy vegan chicken-free salad with dill. The Southwest Style has a very mild smoky taste with very mild spices and herbs, i.e., cayenne, which works well with tacos.

In conclusion, “Beyond Meat” chicken-free strips work very well in stews, soups and creamy-based salads or sauces, which provide more moisture and flavor.

As pictured above, these dark parts are massive portobello mushroom slices, do not be intimidated by the “burned” parts, they are the colors of the grilled vegetables. They are pretty tasty from an outdoor tabletop.

how to grill vegetables

Grilling vegetables is a pretty simple method. For about 3-4 servings, chop 1 portobello, 1 yellow squash, 1 Vidalia or sweet onion, 1 green bell pepper and other vegetables you like (i.e., 1 of each eggplant, tomato, capsicum, or other squash), and add peanut oil onto the EVO Companion Classic Tabletop, after they are cooked, add 2-3 tablespoons soy sauce for flavor. Then add the “pulled apart” Southwest Style “Beyond Meat” chicken-free strips and enjoy with a warm tortilla and fresh avocado. You can add our favorite tangy avocado dressing (view recipe).

view other reviews

• Almost Braised Grilled “Beyond Meat” Chicken-Free Vegan Gua Bao
• Lightly Seasoned “Beyond Meat” Chicken-Free Salad with Dill

DISCLAIMER
This item(s) was kindly sent to me to review by Beyond Meat. All products that are mentioned and reviewed here on my vegan blog are of my own personal opinions and I am not being compensated to review them, only just to share my thoughts. If I receive a product complimentary of the company, it will be stated so in the post, otherwise, all products are purchased myself for my own personal use.

The post Southwest Style “Beyond Meat” chicken-free strips appeared first on vegan miam.

let’s try some chicken-free Taiwanese “gorditas”! miam!

As stated in my earlier post on making vegan gua bao, “gua bao” is a Taiwanese sandwich/hamburger style bun or in my best description, your fabulous Taiwanese “gorditas”, often stuffed with slowly braised pork belly, pickled cabbage, ground sweet peanuts, coriander and occasionally hoisin sauce (which I am not a huge fan of). The gua bao are a popular Taiwanese street food and are currently among the popular trends at food carts in the U.S. For these vegan gua bao, I used the Grilled “Beyond Meat” chicken-free strips dressed in my “almost-braised sauce” topped with a light slaw comprised of cucumber, carrot, radish and coriander and finished with ground roasted sweet-peanuts.

about

Ethan Brown founded Beyond Meat in 2009, a company that provides consumers with plant-based protein foods without sacrificing the taste, chew or satisfaction. All of the Beyond Meat chicken-free strips are 100% vegan, gluten-free, and plant-based “chicken” that has the protein and texture without antibiotics, hormones, GMOs, trans fats, or cholesterol. They contain 18-19 grams of complete and plant protein and between 100-120 calories per 3-ounce serving. The strips are made with a blend of pea and soy protein.

available in

Three versions: Lightly Seasoned, Grilled, and Southwest chicken-free strips in 12-oz. packages. The suggested retail price is $5.29.

where to buy

They are available nationally throughout Whole Foods Markets in the U.S., and for food service customers through many major independent distributors. Check out their store location page for more information.

Grilled “Beyond Meat” chicken-free strips

Calories per Serving (3-oz., 85g, about 7 strips): 120 | Total Fat: 4.5g | Sodium: 280mg | Total Carb: 5g | Dietary Fiber: 3g | Sugars: 0g | Protein: 18g

Ingredients
Water, soy protein isolate*, pea protein isolate, amaranth, chicken flavor [vegan] (maltodextrin, yeast extract, salt, natural flavoring, sunflower oil), expeller-pressed canola oil*, soy fiber*, carrot fiber, salt, contains 0.5% or less of: white vinegar, salt, molasses, garlic, hickory smoke powder, onion, lemon juice concentrate, black pepper, sugar, mustard powder, paprika, sodium alginate, dipotassium phosphate, titanium dioxide (color), calcium sulfate, red and bell pepper powder, parsley, and cayenne pepper

Contains: Soy • *non-GMO identity preserved.

Keep refrigerated and use within seven days of opening. Previously frozen. For best results, enjoy cold straight from the package or gently heat in a skillet for 2-3 minutes until desired temperature is reached.

general verdict

Beyond Meat comes in a 12-ounce package with approximately 24 strips and is appropriate for around 4-6 servings. The strips are composed of many layers, that can be pulled apart by hand, and these layers provide a firm texture without being tough. Given that the strips are fairly chunky I recommend cubing, finely chopping or pulling them apart, layer by layer. Beyond Meat can be consumed cold straight from the package without cooking, in fact this is our favorite method of using the strips, but if you do intend on cooking them, make sure to keep them moist so as not to dry them out.

Straight out of the package, the combination of seasoning and texture convinced a few omnivores that they were actually eating chicken. The grilled one has a mild smoky taste to it, compared to the others. The Lightened seasoned was our favorite for our creamy vegan chicken-free salad with dill. The Southwestern has a very mild smoky taste with very mild spices and herbs, i.e., cayenne, which works well with tacos.

Now back to the recipe, the Almost Braised Chicken-Free Vegan Gua Bao

To make vegan gua bao, read further, it takes about 3 1/2 hours to make and prepare the dough excluding the steaming time (about 10 minutes per batch). You can find some frozen gua bao in your local Asian markets if you do not want to make them, however most of them contain dairy or animal fat. I would like to point out that some restaurants with vegetarian options such as “veggie gua bao or tofu/tempeh buns” may not be vegan due to the buns containing whey or dairy. Always ask your restaurant that serve them in advance.

To assemble the fillings, make the “salad” first since it requires an hour to chill in the fridge, the ground roasted sweet-peanuts, and finally the almost braised sauce for the Grilled “Beyond Meat” chicken-free strips. Of course you will need steamed gua bao to go. You can add these fillings in any order; I usually do mine this way: almost braised shredded Grilled “Beyond Meat” chicken-free strips, asian salad, and topped with ground roasted sweet-peanuts. Add loads of Sriracha for loads of heat like my partner Doni. For garnish, add loads of cilantro leaves or finely diced scallions. 

asian cucumber, carrot + radish salad

2013-06-09 20:54:45

Serves 4

This is my mother's Taiwanese recipe where she would lightly stir fry peeled cucumbers with vinegar, sugar and dried chili peppers. I made a bit of adjustments to her recipe and keeping them raw.

Write a review

Save Recipe

Print

Ingredients

1 teaspoon salt

1 1/2 tablespoons sugar

1 1/2 tablespoons rice vinegar

1 tablespoon toasted sesame oil (Japanese one is great)

1 big cucumber (or two small Persian cucumbers) sliced into matchsticks

6 radishes, thinly sliced

2 carrots, julienned (I highly recommend this tool: Kuhn Rikon Julienne Peeler )

dried red chili flakes for garnish (add more for heat) or 1 red chilli, finely sliced into circles

2-4 sprigs fresh coriander, patted dry after rinse, leaves removed and finely sliced

Instructions

Mix all the seasonings in a small bowl, except for the dried chili flakes and finely sliced cilantro.

Add the prepared vegetables in a medium bowl, slowly add the mixture, one ladle at a time, mixing lightly until all is incorporated.

Add cilantro and dried chili flakes.

Refrigerate for an hour before serving.

Notes

It is optional to add the radishes and carrots. You can also garnish with black or toasted sesame seeds for a bit of texture.

By vegan miam

vegan miam http://veganmiam.com/

ground roasted sweet-peanuts

2013-06-09 21:10:38

These are used as toppings for the gua bao. This makes about slightly more than 1/2 cup.

Write a review

Save Recipe

Print

Ingredients

1/2 cup roasted unsalted peanuts (you can find them at your local Trader's Joe, U.S.)

3 tablespoons brown sugar

Instructions

Crush the peanuts with a mortar and pestle (or crush them under a rolling pin) until they appear coarsely ground and add the sugar. Mix it.

Store the mixture in an airtight container.

Notes

If not refrigerated, store in a cool, dry place for up to 3 months.

By vegan miam

vegan miam http://veganmiam.com/

almost braised sauce chicken-free strips

2013-06-09 19:45:48

Serves 4

"Beyond Meat" chicken-free strips are already prepared and cooked, so they cannot be cooked too long in a skillet. This sauce recipe calls for a whole 12-ounce package, great for 4-6 servings and must be served immediately with the gua bao and other fillings. I would make this recipe last.

Write a review

Save Recipe

Print

Ingredients

12-oz. package Grilled "Beyond Meat" chicken-free strips, pulled apart in half (View our method here).

1 tablespoon sunflower or vegetable oil

1/2 tablespoon sesame oil

2-3 cloves garlic, finely chopped

8-10 ginger, sliced in very thin matchsticks

*2 tablespoons sweet dark soy sauce (Healthy Boy Thai Dark Sweet Soy Sauce)

1 tablespoon vegetarian oyster sauce (Lee Kum Kee Vegetarian Hoisin Sauce )

2 teaspoons tamari or low-sodium soy sauce

1/4 teaspoon brown sugar

1/2 cup warm water

1/4 cup water + 2 teaspoons corn starch

1/8 teaspoon white pepper

Optional: 1/8 teaspoon Chinese five-spice powder or 1 tablespoon Sriracha Hot Chili Sauce

Instructions

Pull apart the Grilled "Beyond Meat" chicken-free strips in half by hand (View our method here). Put them aside in a separate medium mixing bowl.

In a large frying pan over medium-high heat, warm up the 1 tablespoon vegetable oil and 1/2 tablespoon sesame oil. Add garlic and ginger, and sauté until fragrant.

Add all seasonings and water except for fresh minced cilantro. Cover with a lid.

Lower the heat to low and let it braise for 15 minutes. Remove the lid. Add in the corn starch mixture to thicken the sauce.

Add the "shredded" Beyond Meat Grilled "Beyond Meat" chicken-free strips and cover with a lid. Let the strips simmer for 5 minutes or less (until desired temperature is reached). Do not overcook.

This must be served immediately with the vegan gua bao, asian salad and ground roasted sweet-peanuts.

Notes

*If you do not have sweet dark soy sauce, you can make your own and store it later.

By vegan miam

vegan miam http://veganmiam.com/

view other reviews

• Southwest Style “Beyond Meat” Chicken-Free & Grilled Vegetables in Tortilla
• Lightly Seasoned “Beyond Meat” Chicken-Free Salad with Dill

DISCLAIMER
This item(s) was kindly sent to me to review by Beyond Meat. All products that are mentioned and reviewed here on my vegan blog are of my own personal opinions and I am not being compensated to review them, only just to share my thoughts. If I receive a product complimentary of the company, it will be stated so in the post, otherwise, all products are purchased myself for my own personal use.

The post Almost Braised Chicken-Free Vegan Gua Bao appeared first on vegan miam.