Vegan Pancit Bihon - Filipino Rice Noodle (vegan)

Pancit Bihon is a Filipino noodle dish that is similar to the Chinese Chow Mein noodle except it is made of rice noodle or Bihon, and it consist of vegetables and meat, like pork, chicken or shrimp. It is usually served during one's birthday in the Philippines because the noodle symbolizes long life and good health as long as the noodles are not cut into bite size lengths. Here's a vegan version of Pancit and I hope you like this recipe.

INGREDIENTS:
1 tbsp grapeseed oil or vegetable oil
3-5 cloves garlic, grated or minced
1 small or 1/2 medium size onion, chopped
2 medium carrots, sliced
2-3 stalk celery, sliced
1/2 head cabbage, shredded
1 16 oz rice noodle, pancit bihon
1 pkg meatless soy protein, 1 inch cut or bite size
1/4 to 3/4 cups low sodium soy sauce, to taste
1 tsp garlic powder
1 tsp onion powder
1 tsp salt
1/2 tsp black pepper

DIRECTIONS:

1. Soak the rice noodle in hot tap water for about 5 minutes or until playable. Make sure remove it immediately otherwise it'll it will turn soggy or mushy. Drain the water and set it aside.
2. Cook the meatless soy protein in a non-stick pan or wok until it turns brown. After cooking, set it aside for later.
3. In a large wok or pan, heat the oil on medium heat and add the onion and garlic then sauté until the onion turns translucent. Add the carrots and celery and mix, then cook it for about 3 to 5 minutes. Add the cabbage and give it a good stir, keep stirring until the cabbage is wilted.
4. Combine the rice noodle and soy sauce then mix everything. Make sure to turn the heat on low so that it will not overcook the noodles while mixing all the ingredients together. Give it a good stir and cook for another 3 to 5 minutes until the noodles are cooked and the vegetables are tender. Serve it hot and enjoy.

Vegan Chili Recipe

Football and Tailgating are synonymous with chips and salsa, pizza, BBQ, chicken wings, sausages, hotdogs and of course one of my favorite, chili. So I've come up with my version of chili that has less fat but hearty and delicious. My ultimate vegetable chili is filled with veggie goodness and a variety of beans that will surely hit the spot and could score you a touchdown.

Vegetable Chili Recipe
8 - 10 Servings (cup)

Ingredients
6 cloves garlic, micro grated or minced
1 small onion, chopped
10 tomatoes, diced
8 oz mushroom, quartered
2 stalks of celery, chopped
2 medium carrots, chopped
1 green bell pepper, chopped
1 pkg meatless ground, yves vegan cuisine
2 15 oz tomato sauce
1 cup vegetable broth
4 tbsp chili powder
1 tsp garlic powder
1 tsp onion powder
1 tsp dried oregano
1 tsp cumin
1 tsp ground black pepper
1 15 oz kidney beans, rinsed & drained
1 15 oz black beans, rinsed & drained
1 15 oz white beans, rinsed & drained
1 15 oz pinto beans, rinsed & drained
1 15 oz corn, drained
1/4 cup soy sauce
1 tsp chili sauce, sriracha
1 tbsp ketchup
1 tbsp worcestershire sauce, vegan

Directions:
1. In a pot over high heat, add the garlic, onion & tomato, cover with a lid and cook for 5 minutes
2. Add the mushrooms, give it a good stir, cover with a lid and cook for another 5 minutes
3. Put the carrots, celery & green bell pepper, mix it well, cover with a lid and cook for another 5 minutes
4. After 5 minutes, add the meatless ground and break it so that it's mixes well with the other ingredients. Give it a good stir, cover it with a lid and cook for another 5 minutes.
5. Add the rest of the ingredients (tomato sauce, garlic powder, onion powder, chili powder, oregano, cumin and black pepper, vegetable broth, kidney beans, black beans, white beans, pinto beans, corn, ketchup, worcestershire sauce and hot chili sauce) then give it a good stir, cover with a lid, lower the heat to medium and let it simmer for 5 minutes.