Boston’s new favorite son has apparently switched over to a plant-based diet this offseason. I’m out to make sure he eats right.
The Boston Celtics capped off their preseason slate with a 108-100 victory over the Charlotte Hornets last night. Kyrie Irving scored an efficient 16 points and dished 10 assists, but the real story came after the game, when Kyrie elaborated on how he got trim this offseason.
“Well, this season, being more of a plant-based diet,” he told Chauncey Billups on ESPN’s postgame show. “Getting away from the animals and all that, I had to get away from that. So my energy is up, my body feels amazing.
“So, you know, just understanding what the diet is like for me, and what’s beneficial for me for having the highest energy out here and being able to sustain it at a very high level… So, just maturing over the years, I think everyone knows that… you know how that goes?”
Paul Pierce, who does not seem like the type of guy to understand life without meat, promptly asked Kyrie, “One last question: how is the clam chowdah?”
That was enough for Kyrie, who laughed, “I’m out man, you guys are crazy,” before leaving his mic.
With that said, let’s find some vegan-approved recipes for Kyrie to munch on.
Buffalo tofu wings
Using one brick of tofu, you slice it into 16 equally-proportioned pieces. They come out better when they’re crispier, so cut them flat like the Earth. Then you coat the “wings” with cornstarch (I also use flour sometimes) and lightly pan fry them in oil until they’re golden brown. Then you toss them in your favorite buffalo sauce (I’m a Frank’s Red Hot kinda guy) and throw them in the oven for about 20 minutes, flipping halfway through.
Serve with your favorite vegan ranch, or make your own!
Vegan “clam” chowder
Take that, Paul Pierce! From Fork and Beans, this vegan chowder recipe could satisfy even the most crusty New Englander. Using shiitake mushrooms to simulate the clams and a cauliflower/nondairy milk base, this chowder is probably a zillion times better for you than real clam chowder.
The recipe is pretty easy, too! Simply saute the mushrooms in a large pan, blend the cauliflower/nondairy milk base in a blender, and combine the two in a pot along with the more traditional chowdah ingredients (potatoes, onions, corn, etc.). Best of all, it only takes about 30 minutes to prepare!
Spicy peanut butter tofu with Sriracha
Departing from the Americana of wings and chowder, this recipe from Kalyn’s Kitchen will give you a spicy Thai-esque kick in the mouth.
Similar to the tofu wings, you take a brick of tofu and slice it into pieces for this recipe. The recipe calls for frying the tofu, but to make it even healthier you can throw some parchment paper on a cookie sheet and bake the tofu before combining it with the sauce in a pan. The sauce is essentially peanut butter, soy sauce, rice vinegar and Sriracha, which all melds together when heated and thickens up to produce a rich, spicy sauce.
Personally, I usually serve this over rice with simple sauteed broccoli on the side to cut the heat.
Hope you enjoy, Kyrie! Let me know if you need any other pro vegan tips.