Recipes / vegan
I have to say, I think this is my number one favorite recipe right now. It's by far the best Orange Chicken I've ever had in my life. And what I really love is that this sauce recipe would be AMAZING over shrimp, pork, beef, tofu. WINGS.
2 lbs of boneless, skinless chicken breasts or chicken thighs (can substitute extra firm tofu) cut into 1 inch cubes
2 1/2 cups of rice flour or tempura mix
1 tsp sea salt
½ tsp white pepper
1 ½ Cup ice cold water or seltzer
3 Cups broccoli florets
Sea salt to season
½ Cup Oyster Sauce
½ Cup turbinado or raw sugar
1 Cup Orange Juice
½ Cup Mirin (rice wine vinegar – unseasoned)
1 Tbs cornstarch (mixed into the rice wine vinegar as a slurry)
3 Tbs Jessi’s Flaming Fruit Sauce - Original ‘Everything’ Sauce
2 Tbs Soy Sauce or Tamari
1 Tbs Hoisin Sauce
1 ½ tsp sweet paprika
2 Tbs Orange Zest
1 large orange, peeled and supreme (cut off outer peel with a knife and cut segments between the sections), cut into small chunks
1 Tbs minced chives
Sesame seeds to garnish
Preheat oven to 425 heat.
Heat oil to 375 degrees, or medium high heat.
Rinse and pat dry chicken (or tofu). Sprinkle 1 Cup of the rice flour over chicken and coat lightly, dusting off excess. Mix the remaining flour with 1 Cup of cold water and mix. Add additional water until it is a pancake batter-like consistency.
In small batches, fry chicken until cooked through with a crispy exterior. Drain on a paper towel.
On a sheet pan, roast the broccoli for 15 minutes, or until it is slightly tender and starts to brown on the edges.
In a small sauce pan, combine oyster sauce, sugar, orange juice, vinegar-cornstarch slurry (mix right before adding), soy sauce, hoisin and paprika. Whisk gently as it begins to boil. Lower to simmer and keep whisking for about 5 minutes. Stir in orange segments and half of the orange zest.
In a large bowl, pour sauce over cooked chicken and broccoli and toss to coat. Serve over jasmine rice, sprinkle with orange zest, minced chives and sesame seeds.
For extra heat, feel free to use our Ghost Pepper Extra Hot Sauce. What I really love is how many uses we are finding for this particular sauce. Feel free to let us know how you use it and send us some pics!!
1 pkg Soba Noodles, cooked & drained
1/4 C Soy Sauce
3 T Toasted Sesame Oil
4 T Vegetable Oil
3 T Sugar
2 T Mirin
1-2 T Original 'Everything' Sauce
4 T Creamy Peanut Butter
1 tsp Lime Juice
sesame seeds, to garnish
minced chives, to garnish
Combine all ingredients except noodles and garnish into large bowl and whisk until smooth. (add more Original depending on spiciness desired). Add noodles and toss until well coated. Serve and garnish with sesame seeds and chives. ENJOY!!
This recipe can be vegan, vegetarian, or carnivorous. All depends on what you want to use for your burger and whether or not you skip the cheese. We used our favorite turkey burger recipe and smoked Gouda cheese. It's just the perfect combination.
The important part? The charred onion relish.
2 cooked burgers (your preference)
4 slices smoked Gouda cheese (melted onto the burgers)
2 toasted buns
1 sweet onion, sliced thin
1 Tbs butter
1 Tbs oil
2 Tbs Peach-Apricot Jessi's Flaming Fruit Sauce
2 Tbs Orange Marmalade (we use Southern Jar)
Heat pan on med-high (I prefer cast iron if you have it) and melt butter/oil. Add onions and stir frequently. When they start to get charred on the edges, remove from heat and add Peach-Apricot sauce and orange marmalade.
This is the perfect condiment for a smoked Gouda burger. Enjoy!!
This recipe can easily be made vegetarian or vegan by switching the type of meatballs!!
2 lbs of cooked meatballs (your favorite meat or meat-less variety, or homemade)
1 Cup of Peach-Apricot Sauce (you could easily use the Mango-Pineapple or Blueberry-Ginger for this recipe as well)
1 Cup of Orange Marmalade
1/2 Cup of Dried Cranberries
1/4 to 1/2 Cup of Water
In our house, we use a fresh turkey meatball, but whatever variety or recipe you prefer works fine. Put all ingredients into a small crockpot except the water. Check in an hour to see if the water is needed to compensate for the moisture used by the cranberries, add if needed.
Serve with toothpicks as a pass-around appetizer, or over rice with some glazed carrots on the side (see our recipe)! This was a HUGE hit for our New Year's Eve Party!
This recipe can easily be made vegan or not!
3 lbs of carrots, peeled and sliced on the bias
3 Tbs butter (vegan: vegetable oil)
2 Tbs Jessi's Flaming Fruit Sauce Peach-Apricot
2 Tbs honey (vegan: agave nectar)
1 Tbs fresh thyme leaves
salt & white pepper to taste
Steam carrots until fork tender. While still hot, transfer to saute pan with butter, Peach-Apricot Sauce, honey, ginger, salt & white pepper. Stir or toss to coat carrots thoroughly, then serve.