AFC Escarole Sprout And Soy Chicken Bowl -GOAT


Delight Soy Chicken with fresh bean sprout and escarole steeped in a red onion, celery and carrot broth. Seasoned with garlic, coriander and tarragon with a breath of heat! Served over Coriander Rice and topped with fresh cilantro! ‘Out of the park’ says Steve!

Makes 10-1/2 cups soup & 6-3/4 cup rice


2 T. light sesame oil

1 c. diced red onion, 3/8 inch squares

1/2 diced celery, 3/8 inch squares

1 fat carrot, peeled, cut ends off, cut into 1 inch segments, then cut each into 1/8 inch planks, stack and cut into sticks

12 oz. pkg. fresh bean sprouts, washed and drained

7 lg. cleaned escarole leaves, stacked and cut crosswise into 1/2 inch wide strips

2 t. salt


  • In large soup pot, over medium heat, melt oil.
  • Add onion and celery a little salt and saute till partially wilted.
  • Add carrot sticks, bean sprouts, escarole, salt and soy chicken. Stir and cook about 5 minutes.


9 c. boiling water

1/4 c. soy saucee

1 t. liquid smoke

2 t. salt

1 T. Imitation Chicken Flavored Bouillon Powder by SPICE TIME (or another animal-free bouillon you like)

2 t. garlic powder

2 t. onion powder

1 t. ground coriander

2 t. dried tarragon

1/4 t. ground allspice

1/4 t. red cayenne pepper

fresh ground black pepper to taste

2 t. granulated sugar

1/4 c. chopped fresh cilantro, some top stems okay

  • Stir well, bring to boil, reduce heat and cook about 20 minutes.

12 oz. pkg. water-packed extra firm tofu, rinsed and cut into 3/8-1/2 inch cubes

  • Add tofu cubes, stir and cook all till all ingredients are done to your tastes.

1 T. additional sesame oil drizzle at end

  • When done, drizzle with additional sesame oil. Set aside till ready to serve.


3 c. water

2 t. salt

3 c. Canilla parboiled long grain golden rice, rinsed

  • Combine water and salt in large saucepan. Bring to boil, add rice, stir, return to boil.
  • Cover tightly, reduce heat to low, cook 15 minutes.
  • Remove cover, fluff with fork.


  • Place cooked rice into large bowl.


1 T. ground coriander

1 T. liquid smoke

1/2 t. ground ginger

1 T. sugar

1-2 t. additional salt

fresh ground black pepper to taste

  • Toss to distribute spices evenly throughout rice.


  • Reheat all ingredients if necessary. Spoon rice into bottom of individual serving bowls.
  • Top with soup being sure to add to each cup some of each ingredient plus broth.
  • Garnish with fresh chopped cilantro.


Published by Sharon Lee Davies-Tight, artist, writer/author, animal-free chef, activist

CHEF DAVIES-TIGHT™. AFC Private Reserve™. THE ANIMAL-FREE CHEF™. The Animal-Free Chef Prime Content™. ANIMAL-FREE SOUS-CHEF™. Animal-Free Sous-Chef Prime Content™. ANIMAL-FAT-FREE CHEF™. Fat-Free Chef Prime Content™. AFC GLOBAL PLANTS™. THE TOOTHLESS CHEF™. WORD WARRIOR DAVIES-TIGHT™. Word Warrior Premium Content™. HAPPY WHITE HORSE™. Happy White Horse Premium Content™. SHARON ON THE NEWS™. SHARON'S FAMOUS LITTLE BOOKS™. SHARON'S BOOK OF PROSE™. CHALLENGED BY HANDICAP™. BIRTH OF A SEED™. LOCAL UNION 141™. Till now and forever © Sharon Lee Davies-Tight, Artist, Author, Animal-Free Chef, Activist. ARCHITECT of 5 PRINCIPLES TO A BETTER LIFE™ & MAINSTREAM ANIMAL-FREE CUISINE™.

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