Healthy Chinese "Chicken" Salad

Healthy Chinese Chicken Salad | Recipe Makeover | Vegan

Oh boy, I think I just created a new weekly staple. This Healthy Chinese "Chicken" Salad will not only leave you satisfied but it will have your taste buds jumping for joy! There are so many different flavors and textures; it's like a party in your mouth. Ok, yeah, that sounds a little weird, but I'm totally serious. There is a little peppery flavor, some hot spice, a little sweet, tons of different herbs, toasted oils and nuts and a touch of salt all combined with the fresh crunchy flavorful cabbage, carrots and greens. 

Chinese Chicken Salad | Vegan Recipe Makeover
Chinese "Chicken" Salad | Vegan Recipe Makeover | Detox Friendly!  #puremamas #purekitchen

This recipe not only tastes delicious but is easy to make - takes only 15-20 minutes max - and requires not cooking. I love Tofurkey's vegan oven roasted "chicken" that my local health food stores sells. The texture is like chicken but the flavor is better (of course), the ingredients are pretty clean and there's tons of protein. This healthy vegan Chinese "Chicken" Salad is filling and would be a great pot luck dish. 

Fresh & Tangy, this Chinese Chicken Salad will knock your socks off and have you coming back for seconds! It's a perfect New Year's Resolution Detox meal! enjoy this delicious Recipe.
Recipe Makeover: Chinese "Chicken" Salad Recipe now vegan! Enjoy! #puremamas #purekitchen

I have so many friends on a detox right now after the indulgent holiday! If that's the case for you as well, you need to make my healthy Chinese "Chicken" Salad recipe! It is guilt-free, high in fiber, high in protein and healthy fats but also abundant in antioxidant rich veggies. The dressing combines fresh ginger, lemon and garlic (great for cold prevention) with almond butter and toasted sesame oil. What are you waiting for - grab these ingredients while you're at the store and make this salad - you'll be so happy you listened to me! (wink)

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Healthy Chinese "Chicken" Salad
The Chinese Chicken Salad has a fresh new look and feel: no real chicken meat in this recipe; just tons of veggies and mock chicken protein. You'll love the tangy yet toasted flavor with the crunchy raw vegetables.
Ingredients
  • 1 cup, finely sliced or grated purple cabbage
  • 1 cup, finely sliced or grated green cabbage
  • 3, julienned carrots
  • 2 cups other greens of choice (i.e. romaine or arugula)
  • 2 thinly sliced and chopped radishes
  • 1/4 cup, chopped fresh mint
  • 1/4 cup, chopped fresh cilantro
  • 1 cup, shredded or chopped (I use Tofurkey Brand) "chicken"
  • 2, finely chopped green onion (scallions)
  • 3 Tbsp toasted almonds or peanuts
Instructions
Prep veggies by chopping, slicing and shredding. Add to a large salad bowl. Toss well. Add chicken and nuts, then toss again. Dress the salad when ready to serve. Toss well. Serve immediately.
Details
Prep time: Cook time: Total time: Yield: 3 dinner salads
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Chinese "Chicken" Salad Dressing
This dressing is so tangy, not too sweet, and a touch spicy! Makes a perfect dressing for any Asian style salad.
Ingredients
  • 3 cloves, minced garlic
  • 1/2 tsp, grated fresh ginger
  • 1 Tbsp rice vinegar or apple cider vinegar
  • 2 Tbsp almond butter
  • 3 Tbsp tamari
  • 3 Tbsp toasted sesame oil
  • 1 tsp (or to taste) honey or agave nectar
  • 1/2 tsp red chili flakes or tabasco
  • 1 Tbsp fresh lemon or lime juice
Instructions
Place everything in a high speed blender or large measuring cup. Whisk until completely well combined or blend on medium until well combined. Dress the salad when ready to serve. Toss well. Serve immediately.
Details
Prep time: Cook time: Total time: Yield: dressing for 1 large salad

Cauliflower & Raisin Stuffed Bell Peppers

Fall is around the corner so I have been testing more recipes in the oven lately. This stuffed bell pepper recipe isn't new though; I've been making it for years now. In fact, I got my mom hooked years ago and she make it all the time (see photos below). We love to play around with different ingredients. This time it was Cauliflower, raisins and toasted pine nuts. 

cauliflower and raisin stuffed bell peppers recipe [vegan] [gluten-free] #purekitchenblog #puremamas

Stuffed bell peppers are exciting because they are so versatile in what goes in them. My Cauliflower and Raisin Stuffed Bell Peppers recipe is exact but please feel free to use your favorite vegetables, nuts or seeds and herbs. 

You can even add cheese like feta (my mom's favorite) if you're not vegan or a Daiya or Kite Hill vegan style would be my choice. 

Simple & Versatile Stuffed Bell Peppers [vegan] [gluten-free] [plant-based] #purekitchenblog #puremamas
Cauliflower & Raisin Stuffed Bell Peppers | #purekitchenblog #puremamas #vegan #glutenfree

I try and eat low fat most of the time but I find roasting or pan sautéing without any oil is difficult, so I add as little as possible. Usually I use a little water first to steam and cook the veggies down and then add a touch of oil for the final sautéing. The other option is to dry sauté or use a tiny bit of oil first until the juice from the veggies seeps out and you can use that for the rest of the cooking process. 

When I use oils to cook I try not to use cheese or avocado. That way a least the fat content isn't too high. Don't get me wrong I love fat but I don't like too much oils. I like to get my fat from avocados, nuts coconut etc.

What's your favorite fat? Do you think low-fat is almost impossible and boring? I sometimes do, I have to admit. So I def splurge from time to time. 

Vegan Cauliflower & Raisin Stuffed Bell Peppers #puremamas #purekitchen

Not to mention I have spent the past week on a low-fat raw vegan diet. Have you checked out my raw vegan cleanse? I created a meal plan and helpful shopping guide with loads of inspiration, motivation and 30+ recipes to have on hand. Click here to see more photos and pricing.  

So now just al little fat for flavor and texture because I reset my palate after that week. It helps to cleanse from time to time; the body really appreciates it. You'll be so glad you did it. 

[vegan] Stuffed Bell Pepper Recipe | super simple! delicious!
vegan stuffed bell pepper recipe | via #purekitchenblog @

Cauliflower and Raisin Stuffed Bell Peppers

yields 8 servings

INGREDIENTS

  • 4-5 bell peppers, cut in half, seeds removed
  • 2 cups cauliflower rice (or make your own)
  • 2 cups cooked white or brown rice 
  • 1 shallot, finely chopped
  • 2 cloves garlic
  • 1 cup frozen or fresh corn 
  • 1 cup cherry tomatoes, chopped
  • 1 tsp olive oil or coconut oil
  • 1/4 cup pine nuts, toasted or dry roasted
  • 1/3 cup raisins
  • fresh parsley, chopped (or other herbs like basil, cilantro, arugula, etc.)
  • sea salt, to taste
  • spices like pepper, cumin, red chili flakes, etc. 

DIRECTONS

  1. Preheat the oven to 350 degrees F. 
  2. In a large baking dish or cookie sheet, place the bell peppers that are cut in half already and seeded. Cook them for about 20 minutes, until soft. They might produce juice/water, so be careful when taking them out of the oven. 
  3. While the peppers are baking, put the olive oil or coconut oil into a frying pan or skillet on the stovetop. Press the garlic (or mince it) into the warm oil along with the chopped scallion. Cook until scallions are translucent, about 3-4 minutes. Don't let them burn. 
  4. For the cauliflower rice, I suggest just buying it pre-made to make your life easier. Even Costco and Target have it pre-made and I think Trader Joes as well. Same with the rice; just cook it ahead of time in a rice cooker or buy it frozen (pre cooked) at your local health food store. 
  5. Add the rice and cauliflower rice to the hot skillet. Add the chopped tomatoes, corn and pinch of salt. Add any spices you feel like adding. I only added pepper, salt this time and red chili flakes for spice. 
  6. Cook for about 4 minutes, tossing and coating. Cook on medium or medium/high until most of the water has evaporated (about 2 more minutes). 
  7. Turn off heat. Add raisins and mix well. Fill each bell pepper half with the mixture. Fill them full and well - pushing some into the corners of the bell peppers. 
  8. This is where you can add vegan cheese (or regular if you wish). Cook in the oven for another 10 minutes. 
  9. Remove from oven. Let cool. Then serve. 
  10. Garnish with toasted pine nuts and tons of fresh herbs. 
  11. Enjoy!