General Tso's Chickpeas and Broccoli

Sometimes I really miss take out Chinese food. I have always loved General Tso's Chicken, so I was super excited to find a General Tso's Chickpeas recipe. I adapted it to make me happy and put a bunch more veggies in it. If you want yours to be simpler just do chickpeas and add one or two of your favorite veggies. My favorite part of this recipe is that it is fantastically fast, almost instant gratification.  LOVE IT!

General Tso's Chickpeas and Broccoli

Marinade:
1 tbsp Braggs liquid aminos
1 tbsp lime juice
1 tbsp corn starch
1/4 tsp Chinese five spice

2- 14 oz cans of chick peas drained
1 tbsp coconut oil
1/2 onion sliced thin
2 garlic cloves minced
1 tsp ginger minced
1 chili pepper minced
3 scallions cut into 1-inch sections (whites and greens separated)
1- 16 oz bag of frozen broccoli
2 carrots sliced
2 stalks of celery sliced
1 tbsp of sesame seeds

Sauce:
1/4 cup water
2 tbsp sugar
2 tbsp braggs liquid aminos
1 tbsp sesame oil

1. In a medium size bowl mix together the Marinade and add the chickpeas. Let them sit for at least 10 minutes.

2. Preheat a large skillet over medium heat. Melt the coconut oil. Add the onion, garlic, ginger, scallion whites and chili. Saute for 3 minutes, then add the broccoli carrots and celery, then continue to cook for about 3 more minutes. Combine all the sauce ingredients in a small bowl and whisk until the sugar is dissolved.

3. Add the chickpeas and stir well. Continue to stir until all the vegetables are coated in the marinade. Add the sauce to the pot and continue to stir until the sauce bubbles. Continue to toss the veggies in the sauce until they are well coated and the sauce is thick. Toss in the scallion greens and sprinkle with sesame seeds.

4. Serve with rice.

Tofu and Cauliflower Korma

Our family LOVES Indian food. Our local favorite is Shanti Taste of India. One of the consistent faithful choices is Chicken Korma. I found a Korma recipe and adapted it to be vegan and gluten free. It is delicious. It takes a little bit of time but it is totally worth it!

Tofu and Cauliflower Korma

Spice mix:
2 tsp garam masala
1 tsp cumin
1/2 tsp black pepper
1/2 tsp cardamom
1/2 tsp paprika
1/4 tsp chili flakes

1 tsp coconut oil
2 lg tomatoes, chopped
1 large onion,chopped
3 garlic cloves minced
1/3 cup coconut flakes
2 carrots, chopped
1/2 cup water
1 package of firm tofu cubed
1/2 head of cauliflower cut into flourettes
3 large potatoes, peeled and cubed into large chunks
1 tbsp lemon juice

1. combine all the spice mix into a small bowl.

2. In a large stock pot over medium heat, combine coconut oil, tomatoes, onion, garlic, coconut and carrots. Add the spices and cook 10 minutes.

3. Add the water, cover and cook for 20 minutes until the vegetables are soft. Using either an immersion blender or stand blender in batches, puree the veggie and spice mix into a thick sauce.

4. Return the sauce to the stockpot (if you took it out). Add the tofu, cauliflower, and potato, then return to a simmer. Cover and cook 15 minutes or until the potatoes are tender. Before serving stir in the lemon juice.