Vegan Panda Express Chow Mein

We like to go out to dinner now and then as a family - who doesn't it?  Eating out at a restaurant in Idaho that caters to a plant based diet however isn't the easiest thing.  One of the big restaurants in our area is Panda Express.  My whole family loves it.  However they don't have vegetarian/vegan options.  So while my family eats there now and then - I end up having to get something to eat from somewhere else.  My family loves Chinese/Thai food - so I am always trying to come up with new recipes for us to try.  So I've created a vegan friendly Panda Express "style" chow mein.  Now I can enjoy a little "Panda Express" at home with my family AND - my whole family gobbles it up.  We eat it as a main dish - but you could use it as a side if you'd like.  It is so easy and fast to make too!

I use a well seasoned cast iron skillet for this recipe.  I try to cut out oil when I saute veggies to be a little healthier.  I often don't need the oil and if things start to stick a little I add a little water which works just as great as oil in my opinion. But, feel free to use a little oil to saute the veggies if you feel you need to.

 

Vegan Panda Express Chow Mein
Makes 6-8 servings (depending whether it is a side or main dish)

Ingredients

1/4 cup low sodium soy sauce
1 Tbsp brown sugar
2 cloves garlic, minced
1 tsp fresh ginger, grated
ground black pepper, to taste
1(17.76 oz) package refrigerated Yaki Soba noodles (found in the produce section of the grocery store)
1 cup chopped celery (chopped diagonally)
1 medium yellow onion, thinly sliced
2-3 cups chopped cabbage

Directions

In a small bowl combine soy sauce, brown sugar, garlic, ginger and black pepper. Set aside.

Remove Yaki Soba from package and discard included flavoring packets. Rinse noodles well, drain, and set aside.

Heat a large skillet over medium heat. Add celery and onion and saute for about 1-2 minutes or until onions start to become soft and transparent. Add cabbage and saute an additional minute or so.

Toss Yaki Soba noodles and soy sauce mixture with the vegetables over medium-high heat for an additional 2-3 minutes or until noodles are heated through.

 

Chickpea and Rice Soup

I have a new recipe that I know you are going to love.  This is one my family races to the fridge the next day, and this only if we didn't pig out on it the night before!  I found it on one of my favorite blogs http://www.theppk.com/.  I tweaked it for my needs and it turned out so delicious!  It reminds me of a creamy chicken soup - except there is no chicken.  I made it for my parents and a non-vegan friend of theirs and it was definitely a hit!  My mom is not a big fan of chickpeas, but she loved the soup!  The chickpeas are so creamy they almost seem to melt in your mouth.  And if you are new to kale - this is a good recipe to try.  This is one soup you will want to make over and over again!

Chickpea and Rice Soup
Prep time:  10 minutes
Cook time:  1 hour
Makes:  4-6 servings

Ingredients:
3/4 cup cashews, soaked in water for 2 hours or overnight
1 medium yellow onion, thinly sliced
3 cloves garlic, minced
1 tsp dried rosemary
3/4 tsp dried thyme
1 tsp salt
Fresh black pepper
3/4 cup brown rice, rinsed
3 ribs celery, thinly sliced
1 cup carrots, diced chunky
5 cups no chicken broth (Better Than Bouillon)
2 15 oz can chickpeas, drained and rinsed (about 3 cups)
4 cups chopped kale

Directions:
Drain the cashews and place them in a blender with one cup of fresh water. Blend until completely smooth, scraping the sides of the food processor with a spatula occasionally to make sure you get everything. This could 1 to 5 minutes depending on the strength of your blender.

Preheat a stock pot over medium heat. Sauté onion with a pinch of salt for about 5 minutes, until translucent. Add garlic, rosemary, thyme, salt and pepper and sauté a minute more.

Add rice, celery and carrots and then pour in the broth. Cover and bring to a boil. Once boiling, bring down to a simmer, add the chickpeas, and let cook for about 30 more minutes, or until rice is cooked and carrots are tender.

Add the cashew cream and kale, and simmer until kale is wilted, 3 to 5 more minutes. You may need to add water to thin the soup if it seems too thick. Taste for salt and seasonings and let sit for 10 minutes or so to allow the flavors to marry.

It thickens as it cools, so if you have leftovers, just thin with a little water when you reheat.