Vegan Thai Quorn Tenders With Lime And Cilantro Food
RACHEL'S VEGAN CILANTRO LIME BLACK-EYED PEAS
Black-eyed peas are a veggie/bean I don't use too much in my cooking and I'd like to use them more. Most recipes I've seen using them call for baking or frying up with ham or pork. This is simple, vegan, and has lots of flavor. Make sure that you are using dry black-eyed peas-- not canned. Better yet, you don't have to pre-soak these like you normally have to with dried beans. Variation hint: if you don't care much for the cilantro lime part, just nix them, add 1 tsp lemon juice instead. I also think this recipe would do great in a slow cooker like a Crockpot.
Provided by the80srule
Categories < 4 Hours
Time 1h40m
Yield 6 , 6-8 serving(s)
Number Of Ingredients 10
Steps:
- In a small saucepan or frying pan, heat up the olive oil. Saute the onion and garlic until nice and brown.
- Wash the black-eyed peas and remove any stones, dirt, etc. Put them into a Dutch oven (although being ghetto, I use my hand-me-down lobster pot and it works just fine. Any large pot will do.).
- Add the browned onion, plus all the other ingredients listed. Mix well. Bring it to a boil.
- Lower the temperature to medium/medium-high. Cover the Dutch Oven or pot and let it all simmer for about 70-90 minutes or until the peas are nice and tender.
- Awesome side dish, or great when served over brown rice with some greens for a complete vegan meal!
Nutrition Facts : Calories 113.8, Fat 5, SaturatedFat 0.7, Sodium 531.6, Carbohydrate 14, Fiber 3, Sugar 1.6, Protein 4
THAI SALAD WITH CILANTRO LIME DRESSING
I created this salad to replicate one I tried on a cruise several years ago. It goes over very well at family gatherings and potlucks year-round. We love the spice of the Thai chile, but if your family isn't into spice, feel free to leave it out. It will still be delicious! —Donna Gribbins, Shelbyville, Kentucky
Provided by Taste of Home
Categories Lunch Side Dishes
Time 35m
Yield 22 servings.
Number Of Ingredients 15
Steps:
- Finely grate enough zest from limes to measure 1 tablespoon. Cut limes crosswise in half; squeeze juice from limes. Place zest and juice in a blender; add cilantro, sugar, red chile pepper, garlic, salt and pepper. While processing, gradually add oil in a steady stream., In a large bowl, combine cabbages, cucumber, edamame, avocados, carrots and green onions. Drizzle with dressing; toss to coat.
Nutrition Facts : Calories 271 calories, Fat 23g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 69mg sodium, Carbohydrate 16g carbohydrate (11g sugars, Fiber 2g fiber), Protein 2g protein.
VEGAN THAI QUORN "TENDERS" WITH LIME AND CILANTRO
This is a low-fat, vegan recipe that works great for the Engine 2 Diet. It was inspired by a South Beach Thai Shrimp recipe. It can be made as listed, or modified easily for non-vegan eaters, or to add in other veggies.
Provided by BKinVT
Categories One Dish Meal
Time 40m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Coat medium sauce pan with cooking spray and heat over medium heat.
- Add 1 T of the ginger and cook for 2 minutes, stirring frequently.
- Add rice and stir.
- Add 2 cups veggie broth and bring to boil.
- Cover and simmer low for 20 min for basmati or 40 for brown. Flufff with fork and let sit for 5 or more minutes.
- Coat wok or large skillet with cooking spray and heat over medium high heat.
- Add remaining ginger and scallions, stirring often for 2-3 minutes.
- Add remaining broth and red pepper flakes to taste and increase heat to bring to boil.
- Add cabbage and cook 2 minutes.
- Add in zucchini and mushrooms and stir to mix.
- Add Quorn tenders, fish sauce, lime juice and zest and cook till veggies are al dente an tenders are hot.
- Serve over rice in large bowls.
Nutrition Facts : Calories 233.4, Fat 0.8, SaturatedFat 0.2, Sodium 735, Carbohydrate 50.9, Fiber 4.7, Sugar 5.8, Protein 7.1
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