Vegan Szechuan Beef Strips With Padrons, Zephyr Zoodles And Fried Brown Jasmine Rice

 

This meal is something you can easily make for dinner because it doesn’t involve much prep. Thankfully, there are plenty of plant-based alternative meats available to choose from. My favorite Asian beef alternative is Gardein’s Sizzling Szechuan Beefless Strips . The texture of these beefless strips reminds me of a crispy sweet and sour pork like you get at Chinese takeout places.

I cooked the strips per the instructions and sprinkled some sesame seeds on top. The sauce Gardein uses to flavor the beefless strips is amazing! I wish they would bottle that stuff up because I would buy a whole bottle of it. It tastes like a sweet, soy stir-fry sauce.

 

 

Recently, I bought a Veggetti Spiralizer for like $10, and I’ll be honest because of this gadget I have become addicted to spiralizing vegetables, mostly zucchini. The Vegetti makes some real fun thick and thin veggie noodles.




To make the Zoodles, I used organic Zephyr squash which is one of my favorite summer squashes because of its fun yellow and green stripes.  No need to cook the zoodles because they actually taste better raw.

 

 

I love Padron peppers! Definitely try them if you haven’t. Padrons are a Spanish pepper and only about 3″ long. They have an earthy, sweet, nutty flavor and are mild 99% of the time. Occassionaly though, a couple in the bunch will be hot. It’s like playing roulette. In all the years I’ve eaten this pepper, only twice have I gotten a hot one.

If Padron peppers are not in season or available in your area, try other sweet peppers like Shishito or Jimmy Nardello.

Quickly pan sear a handful of chopped Padron peppers with olive oil, a pinch of garlic powder and pinch of sea salt.

Mix the cooked padrons in with the raw Zoodles and some chopped red onion.

The fried rice is simply pan-fried brown Jasmine rice with organic carrots, corn, edamame, and a little soy sauce for flavor.

 

Easy Farmers Market Vegetable Packed Flatbreads

 

Here’s a fun way to eat your veggies – flatbread! What you top your flatbread with is also another opportunity to go to the farmer’s market and get creative with what is in season. During summer, cherry heirloom tomatoes are a MUST I tell you because these beauties are packed with flavor and fun colors like these here.

 

Organic-heirloom-cherry-tomatoes

 

Here are some other summer vegetable ideas for toppings:

Shishito or Padron peppers

 

Shishito-Peppers

 

Organic summer squash. There are so many varieties. Have fun picking one.

 

Organic-squash-table

 

Squash blossoms. So pretty!

 

Squash Blossoms

Figs and sweet yellow peppers

 

Figs-Peppers-Tomatoes

 

See. The possibilities are endless for your pizza toppings. In fact, make it a party, invite friends over and make several flatbreads with different toppings.

This flatbread is so simple and fast to make. Here are the ingredients:

  • One piece of Naan or Pita bread (Naan looks more like traditional flatbread versus Pita, but most Pita is dairy and egg free. You can buy pre-made Naan too. Most in-store Naan is vegetarian containing ghee or here’s a recipe for vegan Naan from Vegan Richa)
  • 2 tbsps of pesto sauce (pre-made or I included  my easy pesto recipe below)
  • A choice of your favorite vegetable fixings. Get creative! In the flatbread I made above, it contains artichokes, black olives, mushrooms, chopped cherry tomatoes and red onions plus fresh herbs!
  • Your favorite fresh herbs like rosemary, thyme, basil or oregano
  • Olive oil

 

Basket of Fresh Herbs

 

 

Veggie Flatbread Slices

 

  • Pre-heat the oven to 350 or get your grill going if you want to do the BBQ thing.
  • Layer the pesto sauce onto a piece of Naan.
  • Put your vegetable toppings into a small bowl and massage them with a little olive oil. The oil coating will help the veggies soften nicely while baking.
  • Spread the vegetable toppings onto your Naan. Toss some of the fresh herb on top.
  • Bake flatbread in the oven on a baking sheet, pizza stone or toss on the grill for 6-8 minutes depending on how crunchy you want your crust. Broil the top of your flatbread for 90 seconds just for a nice little top browning.

 

Fresh-basil-squash

 

Here is my recipe for creamy pesto sauce.

  • 1 cup packed fresh basil leaves
  • 4 cloves of garlic
  • 1/4 tsp sea salt
  • 1/2 cup walnuts or macademia nuts
  • 1/4 avocado
  • 3 tbsp extra virgin olive oil

In a food processor, combine all the ingredients together and blend until you have a nice creamy pesto sauce.

You can add some shaved parmesan or manchego to your pesto sauce but it really does not need cheese so you can keep the flatbread vegan.

Send this to a friend