Orange Ginger "Chicken"

This post is the reason that I don't make blog posts on experimental dishes.

Tonight while trying to figure out what to make for dinner, finishing up some extra pulpy orange juice and using my new "garlic and jalapeño" blend sauce I came up with orange chicken. This is where things get dicey: I cook like the Swedish chef. This is the recipe to the best of my recollection.

First, preheat oven to 425 and bake the "chicken". I buy a preservative free one, but there are lots available on the market or you could make your own with vital wheat gluten. While that's cooking, make the sauce.

In a medium sauce pan in medium heat add:

1 tbsp of vegetable oil 

1 tbsp of garlic/jalapeño mix (or just garlic) 

1 tsp of fresh ginger (grated)

1 tbsp ketchup

Let simmer and then add:

1/2 cup of orange juice (with pulp adds texture)

1 tsp potato starch (or corn) dissolved in 1/2 cup warm water

1 tbsp agave nectar (to taste)

Once the sauce has thickened and the chicken is done, add the crispy chicken into the sauce and stir to coat. Eat alone or over rice. DELICIOUS! 

'Tis The Season...

For soup! There is nothing like a hearty bowl of soup to ease the woes of the day, especially as we head into drizzly dreary weather. 

Also, soup is so easy to make! I mean you can throw just about any leftover into a cup of broth, immersion blend the hell out of it and call it soup. 

That's basically what I did for tonight's dinner. Creamy red pepper and tomato soup with garlic, shallots, oregano and basil. (Unsweetened almond milk for the creaminess...)

Topped with some rye crackers. Perfect dinner for an otherwise gong-show kind of day. 

And when I'm done, tonight's adventure is vegan mango cupcakes with mango cream cheese icing. 

Stay tuned! 

Recipe (More/Less)

1tbsp of olive oil

3 shallots sliced

1 red pepper chopped

3 large tomatoes diced

1 tsp each dried basil & oregano

1 cup vegetable stock

1/2 cup almond milk (unsweetened)

1 tsp apple cider vinegar

Basically in the oil sautee the red pepper and shallots. Add in the vinegar, garlic and spices. Then add tomato and stock and bring to a boil. Immersion blend it then add the almond milk and boil again. Simmer and enjoy!