Naturally Vegetarian Recipes 

Chik N’ Styled Stir-Fry Curls

Ingredients:

·        1 c          Dried Curls

·        4 T         Rice Flour

·        2 T         Chik N’ Seasoning

·        2 t          Pink Himalayan Salt

·        1-2 bags  Broccoli Florets

·        1 t          Ginger Paste

·        4 t          Garlic Paste

Sauce

• 8 T      Soy Sauce

• 6 T      Lemon Juice

• 3 T      Sweetener

• 4 T      Sesame Oil

• 1-2 T   Chili Paste (opt)

Directions:

1. Soak curls in hot water for 20 minutes, then squeeze out excess liquid.

2. Mix flour chik seasoning and salt, then toss curls in mixture until well coated.

  3.     Heat wok or skillet add 1 tsp of oil, then add curls and stir-fry on med heat until golden brown.  Remove from pan and set aside.

   4.     Add a little oil to skillet, then add ginger and garlic paste stir well then add broccoli and stir-fry on me-high until tender, but still crunchy.

   5.     Return curls to skillet, then add all ingredients for the sauce and cook on med-high heat until sauce is absorbed.

   6.     Garnish with sesame seeds and serve with rice or noodles.

Chikn Style Seasoning

Ingredients:

• 1 1/3 C           Nutritional Yeast Flakes

• 3 T                 Onion Powder

• 2 1/2 t            Garlic Powder

• 2 t                  Sea Salt

• 1/2 t               Celery Seed or Celery Flakes

• 2 T                  Italian Seasoning (marjoram, thyme, rosemary, savory, sage, oregano, basil)

• 1 1/2 t             Paprika

• 1 T                  Parsley Flakes

Directions:

Blend together and store in an airtight container.

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General Tso’s Sauce

Ingredients:

• 1 C       Coconut Aminos

• 1/2 C    Chili Oil

• 1/2 C    Sugar Cane

Directions:

• In a bowl, use a fork or a whisk to blend ingredients, whisking every so often until right before use.

• Pour the mixture into the hot skillet, stirring every so often.

Water Starch:

• 2 T       Cornstarch 

• 2 T       Water or Vegetable Stock

Directions:

1. Blend the water to the corn starch, stirring every so often during the process.

2. When it is time to add the water starch, stir again right before pouring in the sauce. 

3. How much you decide to use is up to your preference, some like it thick, some like it thin.

4. Once it is at the viscosity that you like, add the tofu cubes to the skillet and serve hot.

General Tso’s Tofu

Ingredients:

·         1 lb    Tofu Extra Firm, drained, dried (Optional: can dry in oven at 350 degrees for 30 Minutes)

·         4 T    Flour 

·         1       Egg (beaten) or Egg Replacement

·         2 T    Vegetable or Corn Oil

Directions:

1.       Pre-heat the skillet with the oil at Medium heat.

2.       Cube the tofu into squares, approximate 1 inch each, using a serrated knife.

3.     In a separate bowl, coat the tofu cubes by dipping it into the Egg or Egg Replacement, then into the flour.

4.      Place them into the skillet, turning them every few minutes.

5.      Set aside, drain.

FYI: "Tso" is pronounced "So"; the "T" is silent.

Naturally Chili Paste

Ingredients:

• 1 bag Dried Chili Peppers

• 2 T    Vegetable Oil

•           Hot Water

Directions:

•  Cover peppers in hot water for 30 minutes.

• Drain, then blend with oil until smooth.

Naturally Chinese Biscuits

Ingredients:

• 1 can   Bisquits

• 5 T      Oil (vegetable/corn)

Directions:

• Pre-heat a pot of oil, break bisquits in half, roll into balls.

• Cook at Low Heat.

• Flip biscuits 3 times till golden brown.

Note:  If you like, you can sprinkle some confectioner's sugar over them. These can be purchased in any grocery store.

10 Servings (1 Biscuit)

83 Calories Per Serving

Lo Mein Sauce

Ingredients:

• ¼ c     Vegetable Broth

• ¼ c     Soy Sauce

• 2 t       Lemon or Apple Juice

• 2 t       Sesame Oil

• ½-1 t  Hot Pepper Flakes

• ½ t     Sweetener

Directions:

• Add all ingredients to the pot and allow to simmer for 5 minutes.

• Serve over Vegetable Lo Mein.

Spicy Sesame Slaw

Ingredients:

• ¼ c     Red Cabbage (finely shredded)

• ¼lb    Bean Sprouts

• ⅛ c     Sliced Red Bell Pepper

• ⅛ c     Sliced Yellow Bell Pepper

Dressing

•  1 T     Tahini

• 1 T      Soy Sauce

• 2 T      Lemon Juice

• 1 T      Sesame Oil

• 1 t       Garlic (minced)

• 1-2 t   Chili Paste

• ⅛ c     Sliced Yellow Bell Pepper

Directions:

1. Whisk all wet ingredients in a bowl, add water if too thick.

2. Toss cabbage and sprouts with dressing and serve.

Chili Paste

Ingredients:

• 1 bag Dried Chili Peppers

• 2 T      Vegetable Oil

•             Hot Water

Directions:

•  Cover peppers in hot water for 30 minutes.

• Drain, then blend with oil until smooth.

Sweet N’ Sour Sauce

Ingredients:

•  6 oz     Tomato Paste

• ⅔ c       Lemon Juice

• 1 c        Pineapple Juice

• ½-¾c  Cane Sugar

• 3 T        Arrow Root or Cornstarch

Directions:

• Place all ingredients into a pot and cook on med heat, while stir occasionally.

• Allow to simmer for 15 minutes.

Vegetable Fried Rice

Ingredients:

·       4 c      Cooked Rice (basmati, jasmine etc.)

·        1 c      Soy Curls (opt)

·        2 T      Sesame Oil

·        1         Onion (med/diced)

·        1 c      Carrots (diced)

·        1 c      Frozen Peas

·        1 c      Corn

·        ½-1c  Broccoli Florets

·        ½ c     Snow Peas

·        ½ t     Sea Salt

·        1 t       Chik N’ Seasoning

·                    Soy Sauce to taste

·                    Dash of Cayenne (opt)

Directions:

1. Heat oil in a wok or skillet and saute onion until clear and tender.

2. Add carrots, broccoli, peas, and corn. When carrots are almost tender, add snow peas, cooked rice and seasoning.

3. Pour into platter and serve hot.       

4 - 6 Servings

Vegetable Fried Rice II

Ingredients:

• 1 bag         Stir Fry Mix

• 1 T             Ginger, minced

• 2 T             Sesame Oil

• 2 T             Soy Sauce (unfermented)

• 1 T             Garlic, minced

• 1 C             Peas

• 1 C             Corn

• 1 t              White Pepper

• 1 t              Pink Himalayan Salt or Sea Salt

• 3 C             Cooked Brown Rice

• 3                Eggs, from a farm

• 4 T             Olive Oil

• 1 C             Broccoli (opt)

• 1/2 can     Water Chestnuts (opt)

• 1/2 can      Bamboo Shoots (opt)

• 1/2 can      Bean Sprouts (opt)

Directions:

1. Lightly scramble the eggs in 1 T olive oil, set aside.

2. Cook ginger in remaining olive oil on low.  Add garlic.

3. Cook stir fry mix, peas, corn, soy sauce,  Turn heat to medium (cook for 5 mins if not frozen, if frozen cook for 10 mins).

4. Add water chestnuts, bamboo shoots,  bean sprouts, white pepper.

5. Add eggs, brown rice.

6. Add sesame oil.

7. Mix everything evenly.  Serve hot.

Note:  do not buy the cheap bean sprouts , they will lilt in heat too quickly.

8 - 10 Servings

Vegetable Lo Mein

Ingredients:

·        1 c      Broccoli Florets

·        1 c      Spaghetti

·        1 c      Extra Firm Tofu ( cut into bite-sized chunks)

·        1 T      Soy Sauce

·        1-2t    Lemon Juice

·        1         Recipe Lo Mein Sauce

·        1         Onion (med-large cut into slithers)

·        1 T      Fresh Garlic

·        1 T      Fresh Ginger

Directions:

• Steam broccoli until crisp and tender about 2 minutes.

• Boil spaghetti until tender, drain and set aside.

• Heat skillet over med-high heat, then add 1 T of oil then add onion and stir-fry until crisp and spotty brown about 1 minute.  Then add tofu and cook until lightly browned about 1 minute longer.  Lastly add broccoli cook for an additional minute, then add garlic and ginger and cook for another 30 seconds.