Quite the emotional start to my Summer with the passing of my sweet Grandmother. A big life event that understandably set the tone for the rest of the season. And although I have a strong faith about where she now resides, I am waiting patiently for her to give me a sign that she is safe at home wearing her new angel wings. So, missing Grandma, I am feeling kind of melancholy for now. I’m hoping to create some relaxing days in the sun yet to come with gratitude for all things, big and small. I’ve learned from my Gram that even 95 long years go by way too quick! But until I feel like whoopin’ it up again, I am living vicariously through everyone else and I’m ok with that. This is kind of a working summer for me anyway, being a 4 personal year (numerology). It’s pretty basic.
My own experience aside, it is my sincere hope that Summer so far has been a fantastic one for all of my fabulous friends and readers!
So I’m thinking about all the wonderful miracles of life growing in gardens everywhere. The need may arise for another great recipe to showcase those robust tomatoes, flavorful green onions and delicious basil to come. Ha… I just like saying the word Rrrobust! This recipe I want to share I never thought I’d see again having gone vegan. Hard to believe I used to make this with flank steak. Gasp-right?! Then I got my hands on the gardein beefless tips and remembered this old favorite. Now I can proudly share it with you! Even though I started this post off on a mellow tone, this recipe is anything but.
This dish is a fast fix (fast is always welcome) with bold flavor that flirts with spicy. You could amp up the spice if you like. I’m not a huge spicy food fan, I don’t mind a little, but I really enjoy the spicy flavor in this particular dish. I make this on rare occasion for a delicious change of pace. It shocks me that it even passed the toddler test. Well maybe I’m not too shocked, it’s pretty good! I have to add that the spice is nicely offset by the simple rice noodles. However, white rice noodles aren’t the usual ’round here, but they certainly make for a great presentation for this. You could substitute whole grain fettuccine or brown basmati rice and your favorite soy sauce sub for a health nut version.
Chinese Spiced Beefless Tips Over Rice Noodles
Ingredients
1/2 bag (about 6 ounces) Trader Joe’s Rice Sticks (Thai Style Pasta) Or 4-6 Oz Wide Rice Noodles
1 Tbs Organic Canola Oil
1/8 Cup Hoisin Sauce
1/8 Cup Trader Joe’s Mango Butter (Or you can use more hoisin sauce. I use the Mango Butter to tone down the spice a bit and to round out the flavors)
3 Tbs Low Sodium Soy Sauce
3/4-1 tsp Chinese Five Spice Powder (Usually found in the Asian isle of the supermarket. It consists of Cinnamon, Star Anise, Fennel, Ginger Cloves, White Pepper and Licorice. My taste buds prefer to use 3/4 tsp)
1 tsp Dried Basil or 1 Tbs Fresh Basil, chopped
1 Bag of Gardein Home Style Beefless Tips (frozen 9 Oz bag)
1 large or 2 medium Garlic Cloves, minced
2 Tbs Green Onions, minced
1 large Tomato cut into 8 wedges (If you love tomatoes, you can use 2 medium)
2 Green Onions, cut into 2-inch pieces
How to Prepare
Cook noodles according to package directions, omit salt and fat.
While noodles cook, heat the oil in a large non-stick skillet on medium-high heat. Combine hoisin sauce, mango butter, soy sauce, five spice powder, dried basil (if using fresh basil, add near the end with tomato) set aside.
Once the oil is heated, add package of Gardein Beefless Tips and stir fry for a few minutes to brown.
When Beefless tips are browned and almost heated through add minced garlic and chopped green onion to the pan. Stir fry another minute until garlic and onion are just softened and add sauce mixture. Cook another 2 minutes, stirring occasionally.
When the beefless mixture is hot and lightly bubbling, stir in your tomato wedges and 2-inch green onion pieces (fresh basil now if using). Cover with a lid and cook another 2 minutes until softened and hot. Serve over noodles.
This recipe yields 2 large servings or 3 smaller servings.
It’s always nice to finish a spicy meal with a sweet treat. How about Vegan Chinese almond cookies? Here are two recipes I found. Personally, I would omit the sesame seeds on this first one. This second one looks good and is a bit healthier!
As always, I love to read your thoughts. Keep me posted!
Enjoy!!!
The Karmatarian~
Karmatarian 
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