Bang Bang Broccoli Over Carrot Noodles



Broccoli Recipe by Rabbit and Wolves | Serves: 2 | Time: ~30 min


Ingredients


Bang Bang Sauce

1/4 cup vegan mayo

2 tbsp chili paste

1 tbsp agave nectar


Batter

1 cup almond milk

1 tsp apple cider vinegar

3/4 cup all purpose flour (I used oat flour)

1/2 cup cornstarch

1 tsp salt

2 tsp hot sauce


And the rest

2 c panko bread crumbs

1 head of #broccoli

Oil for frying

Chives for garnish(optional)


Instructions

Make the sauce, whisk together the mayo, chilli paste and agave in a small bowl. Set aside.


Make the batter, add the apple cider vinegar to the almond milk in a small bowl and let sit for a few minutes to make vegan buttermilk. Add the flour, cornstarch, and salt to a medium sized mixing bowl, then add the hot sauce and almond milk mixture to the dry ingredients and whisk together until combined.


Put the panko in a separate bowl.


Cut broccoli into florets, then heat the oil on medium high in a large pan or a cast iron skillet, you need about 1/2-1 inch of oil at the bottom of the pan.


Dip each floret of broccoli in the batter, then into the panko and coat thoroughly. Once the oil is hot add the broccoli to the hot oil. Fry for about a minute or two on each side, or until brown and crispy. Drizzle with sauce and serve immediately.


Carrot Noodles/Rice Recipe Inspired by Le Creme de la Crumb and Thank Your Body| Serves: 2 | Time: ~25 min.


Ingredients

2 medium carrots, spiralized into noodles or rice

1/4 cup coconut aminos

1/2 tbsp sesame oil (plus extra for sauteing)

2 tbsp rice vinegar

1 tbsp sugar

1 tbsp chili paste

Scant 1/4 cup cold water

1/2 tbsp cornstarch


Instructions

In a skillet or wok, heat some sesame oil. Add the noodles and cook until crisp-tender (about 15 minutes). Whisk together remaining ingredients. Pour over carrot noodles once cooked. Divide evenly over two plates or bowls. (I usually go with bowls because I'm a crazy person who doesn't like sauce spilling over plates.) Top with bang bang broccoli and serve.


What I ate and drank today (7/17/2018)

Water

2 3gg-white breakfast sandwiches with mushrooms and spinach (1 for lunch, 1 for dinner)

1/2 cup red bell pepper soup

Bang bang broccoli


Exercise

None


What I ate and drank today (7/16/2018)

72 oz of water

3 cups of decaf

1 banana

1 Mexicali vegan salad

Two sous vide egg white cups with vegetables (Starbucks)

Veggie delight sandwich from Moby Dick


Exercise

~2.5 miles of walking in this &*^*^%&^ heat


Weigh In

I've been neglecting this just because I forgot. I checked in today, and I'm looking at a net -11 lbs since Christmas. I'm going to be traveling and I have no idea what to expect food-wise, but there will be a gym and a pool, so the goal is to take workout 4 days a week plus weekend hiking. Hopefully, that at least counteracts whatever I end up eating.

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