Featuring Beyond Meat's Chicken It's been a while since my last post gang. Let's get the party started! I have been waiting for their product to arrive to Hawaii. Well months later my nearby local supermarket started carrying Beyond Meat, yay! We took a crack it and made some amazing dishes with it, chicken long rice soup, chicken jook(rice porridge), kalua cabbage(a local favorite), stir-frys, and this, this amazing mock chicken salad sandwich. Long before becoming a vegan, I never really ate red meat as it upsets my tummy. I enjoyed a lighter fare of fish and fowls, now, no more. There are three different choices of the Beyond Chicken Strips. Grilled, Lightly Seasoned and our most favorite the Southwest Style Strips. It's seasoned with lime juice, paprika, cumin. No plain Jane chicken here! Beyond Meat is serious about creating a REAL sustainable, tasty affordable food for everyone. I made a Chipotle Chili using Beyond Meat's Beef Crumbles and Field Roast's Chipotle Sausage along with my secret chili sauce that I will be sharing with you very soon. Meat eater's were blown away when they found out it was made from 100% vegan ingredients. Look below gang! A simple recipe for all! A Deli quality sandwich! Enjoy! 
Directions: Sear the chicken slices in medium high heat until cooked through. Place on a large plate to cool off. Once cooled off, cut strips into mini cubes. Add all ingredients into a large mixing bowl and mix evenly until the nooch evenly coats into the mixture. I ran out of sandwich breads but the burger buns worked well too :) ***Tip*** Add curry powder, chopped walnuts, and raisins for an awesome Chicken Curry Salad Sandwich!
1 Comment
|
