Beyond Meat Beyond Burger

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All Photos © Christine Elise McCarthy 2017

To see images of my past posts & get links to the recipes – look on my Pinterest board – HERE.

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All my posts now have a VERY customizable PRINT & PDF option.  Create a PDF & save the recipe to your computer or print it out.  It offers a “remove images” option & you can delete any part of the post you do not need before printing.  The button is below by the Twitter & Facebook links.

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If you follow my blog at all – you know I adore Beyond Meat products – especially their chicken strips.  I have posted many recipes using their products – loads of which can be accessed HERE.  The chicken strips are especially effective in Asian-inspired dishes – and COLD chicken salad-style dishes.  Here are a few pretty pics or recipes using Beyond Meat products0bb4ca3e94842e3a4ba6738a7698f551

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They have long had two styles of burger – a slider & a regular patty – seen above.  They are GREAT!  They would make any person ready to experience a meatless burger very happy.  But – the revolutionary thing about their newest burger is that it can create the same level of satisfaction but in those expecting a REAL BEEF burger!  Seriously!  They are sold at these Whole Foods stores and at certain Veggie Grills.  They were meant to be sold in the cold cases next to real ground beef but I had to ask to find them in Sherman Oaks – because they were in the freezer.   But they are truly an exciting development.  The color & texture when raw is exactly right.  Take a look!

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There it is grilling on my stove.   Actually – these photos represent my lunch yesterday & today – hence the variations in my assembly.  I cooked the one yesterday a tad longer (the one with no tomato).  I cut it short today because I set off my smoke detector.  The ONLY complaint I might whisper – if pressed – is that they kinda smell too much like real beef when cooking.  I have not had a real hamburger since the eighties & the smell of cooking ground beef has never invaded my home.  To my desensitized senses – it really seemed like a real burger cooking.  But – it wasn’t!  Otherwise – I could never have eaten it so red!   I have not tried to cook one through (beyond heating it through) in an effort to showcase the real beef visuals.  And – the aroma sells the realness in such a next level way.  At any rate – these guys are INSANE!  You could make meatballs or meatloaf of other ground beef recipes that call for a ground beef that is more pliable than the beefy crumbles.  If you are a vegan/vegetarian with a meat-eater at your table – maybe try sneaking them one of these – with the appropriate toppings – and see if they even notice that they are not eating meat.  These Beyond Burgers are a complete & total game-changer in the world of meat alternatives.  I cannot sing their praises with more enthusiasm.  Treat yourself!!!

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INGREDIENTS

Pea Protein Isolate, Expeller Pressed Canola Oil, Refined Coconut Oil, Water, Yeast Extract, Maltodextrin, Natural Flavors, Gum Arabic, Sunflower Oil, Salt, Succinic Acid, Acetic Acid, Non-GMO Modified Food Starch, Cellulose From Bamboo, Methylcellulose, Potato Starch, Beet Juice Extract (for color), Ascorbic Acid (to maintain color), Annatto Extract (for color), Citrus Fruit Extract (to maintain quality), Vegetable Glycerin.
Contains: Tree Nuts (Coconut Oil).

NUTRITION FACTS

Serving Size 1 Patty, 4 oz (113g)
Servings Per Container: 2

Amount Per Serving
Calories 290
Calories from fat 190
% Daily Value*
Total Fat 22g
34%
Saturated Fat 5g
25%
Trans Fat 0g
Cholesterol 0mg
0%
Sodium 450mg
19%
Total Carbohydrate 6g
2%
Dietary Fiber 3g
12%
Sugars 0g
Protein 20g
32%
Vitamin A
0%
Vitamin C
90%
Calcium
10%
Iron
25%

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs

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FAQs

WHAT’S THE BEYOND BURGER™

The Beyond Burger™ is the world’s first plant-based burger that looks, cooks, and tastes like a fresh beef burger, and it’s coming to the refrigerated meat section of a store near you. It has all the juicy, meat deliciousness of a traditional burger, but comes with the upsides of a plant-based meal. The Beyond Burger™ packs 20 g of plant-based protein and has no GMOs, soy or gluten.

I WANT A BEYOND BURGER™! WHERE CAN I GET ONE?

For now, Whole Foods Boulder (Pearl Street Store). The Beyond Burger™ is in soft launch, with distribution planned for select Whole Foods stores. Our goal is expanded availability over the summer. Please sign up for our newsletter for updates on expansion plans.

HOW IS THE BEYOND BURGER DIFFERENT THAN THE BEAST?

The Beyond Burger™ is a ready-to-cook “raw” patty that looks, cooks, and tastes like a fresh beef burger, and it will be sold in the meat section of the store. The Beast is a precooked frozen patty shelved with other frozen items. Our goal in creating The Beyond Burger™ was to provide the full 360° mouth-watering, juicy, and delicious experience of beef but without so many of the health, environmental, and animal welfare downsides of traditional animal-based meat. On the other hand, we developed The Beast with nutrient density in mind, working with Brendan Brazier, a rockstar plant-based triathlete to develop it. The Beast has 23G of protein and a slew of vitamins, minerals, antioxidants, and omegas to help support performance and recovery for especially active folks.

WHY IS IT IN THE MEAT SECTION?

Great question. Part of our Future of Protein vision is to reimagine the meat section as the Protein Section of the store. In this way, we can help people on their journey to eating more plant-based by allowing them to purchase plant-based foods in the section of the store where they are already purchasing other forms of protein. No pun intended, but we are meeting people where they are in their food journey and offering an easy switch!

WHY A BURGER FROM PLANTS THAT AIMS TO REPLICATE MEAT?

Our belief is that the best way to get people to eat less meat is by giving them what they love–in this case, a juicy delicious burger – without so many of the health, sustainability, and animal welfare downside of a traditional animal – based burger.

WHY DON’T YOU PUT THE BEYOND BURGER IN BOTH THE MEAT AND MEAT ALTERNATIVES SECTION OF THE STORE?

Dual-placement is a possibility but ultimately it’s up to the retailer. Our goal of placing The Beyond Burger™ in, at a minimum, the meat section of the store is our attempt to help attract carnivores to the category and help change that meat case to the protein case.”

WHAT KIND OF PROTEIN DO YOU USE?

The primary source of protein in The Beyond Burger™ comes from peas. It’s soy, gluten and GMO free.

HANG ON…IF THIS ISN’T BEEF, WHY ARE THE BURGERS RED?

Well, we used beets to do that! Amazing, right! We wanted to keep the whole experience of cooking burger as similar as possible for our flexitarian fans, so we’ve worked very hard to create a burger that changes color as you cook it just like animal protein.

WHY DOES THE BEYOND BURGER™ “BLEED”?

While we didn’t design The Beyond Burger™ to “bleed” per se, the beets we use to give the patty a red-meat appearance have led some in the media to remark that the burger “bleeds” beet blood.

HOW DO YOU REBUILD MEAT WITHOUT GENETICALLY MODIFYING ANYTHING?

This question gets back to the company’s basic thesis that meat’s core parts – amino acids, lipids, trace elements, carbs and minerals – don’t have exclusive residence in the animal kingdom. Our task is to eliminate the need for meat from animals and find the same or analogous materials in the plant kingdom. We are not inventing new materials but matching the plant equivalent and assembling it in the architecture of meat. And the way we do that assembly is similar to the simple process used to make pasta – we mix our plant-based ingredients, compress the mixture, and then shape it into final product (in our case, using a patty former).

HOW LONG HAD THE BEYOND BURGER BEEN IN DEVELOPMENT?

It’s really the culmination of 7+ years of work against our goal to understand meat, its composition, and associated sensory experience, better than anyone on the planet, and then rebuild that directly from plants.

Spicy Vegan Roasted Cauliflower & Carrot & Turmeric Stew

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All Photos © Christine Elise McCarthy 2017

To see images of my past posts & get links to the recipes – look on my Pinterest board – HERE.

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All my posts now have a VERY customizable PRINT & PDF option.  Create a PDF & save the recipe to your computer or print it out.  It offers a “remove images” option & you can delete any part of the post you do not need before printing.  The button is below by the Twitter & Facebook links.

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So – my last post was a month ago.  It was my Clean Cooking & a 21-day Arbonne Healthy Eating Detox – Vegan or Vegetarian Style post describing a 21-day detox/cleanse I was launching on.  I never posted about it again for a few reasons: the fact that the recipes from the Arbonne site made GINORMOUS quantities & I ate the same thing for days & because I just had no passion for cooking while on it.  I ended it two days earlier than my 21 day goal because – Superbowl party.  After nearly 3 weeks of deprivation – I lost 4 pounds.  4 miserable pounds.  I should not complain because one friend of mine lost nothing & another gained 4 pounds.  So – that cleanse is what you make of it but it was a great jump start to shock me out of deeply-entrenched habits.  Now – I am obsessed with TEA and pay way more attention to what I eat & where calories are coming from.  Which brings me to my day yesterday.

I was at the mall exchanging a birthday gift & realized it was lunch time & that I was hungry.  My choices were mainly a sushi spot & the Cheesecake Factory.  Since I no longer eat fish, I Googled the Cheesecake Factory’s menu to see if they had any HEALTHY (reading – low in calories) options.  The Cheesecake Factory is notorious for shockingly caloric options (see HERE) and I did not want to eat a 2000 calorie lunch – as I am still trying to keep my daily calorie intake to about 1200.  I was pleased to see a skinny cocktail menu and a super food menu.   So – I went in and I ordered a skinny margarita & the vegan Cobb salad.  I got the Cobb because I did not want to eat any of their 490 calorie “skinny” menu items.  I thought I would be really good & get a salad with proteins (garbanzos &  quinoa) and the healthy fat avocado.

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The drink was small but tasty & only clocked in at 150 calories.   Very happy with that.  The salad was not gargantuan, not over-dressed & was quite good.  Looks good, right?  Looks healthy.  Proud of myself, I considered ordering a second cocktail as I entered the stuff I had just consumed in My Fitness Pal.  It was then that my world came shattering down around me.  That fucker of a salad had 1210 calories!!!!!  1210!!!!  I could go to McDonald’s and get a Big Mac, medium fries & a medium NON-DIET Coke for under 1100.  Don’t believe me?  Look HERE on McDonald’s own site.  How the FUCK is THAT possible???  A salad?  Without a creamy dressing or any cheese or meat or bacon or croutons or fried wontons or ANYTHING naughty?   Avocado is fatty but it is not cheese & bacon fatty!  It is not BIG MAC fatty!  And that photo shows the salad with dressing on it.  It really was NOT soaked in dressing.  I was SO freaked out!  I felt SO cheated!  For 1200 calories I could have gotten pizza & wine.  Or almost anything on the menu.  Seriously.  What the fuck?  So – almonds & sunflower seeds in addition to avocado & boom!  An ass like Kim Kardashian.  I felt like I had undone 3 weeks of deprivation with one Goddamn SALAD!  Ugh.  I complained about it all fucking day.  And I am complaining now.  I will never EVER enter the CottageCheesecake AssFactory again.  I swear it.

So – driven to compensate for that outrageous lunch – I made this VERY healthy stew today.  I used a bunch of sketchy veggies cresting their use-by dates & it came out delicious.  You can add or remove produce to suit your tastes.   I only used bit of olive oil to roast the veggies & that was it.  You could eliminate even that by NOT roasting them & just throwing them in the pot to boil.  Your call.

I served myself a hearty portion of this stew today over a very carefully measured 1/4 cup of mixed ancient grains.  Truth be told – this stew does not need a grain to make it satisfying so – serve it naked or over the grain of your choice.

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Turmeric is a very healthy spice.  Here are some of the benefits of turmeric.  Look at that list or THIS one.  It will make you want to use vibrant turmeric as often as possible.

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Spicy Vegan Roasted Cauliflower & Carrot & Turmeric Stew

Makes a LOT – enough to feed 6-8 (even without a grain)

INGREDIENTS

1 head cauliflower – cut into bite-sized florets

10-15 carrots – chopped into bite-sized pieces

1 large onion – chopped

1 red bell pepper – cut into matchsticks

2 jalapenos – chopped (optional)

2 (15 oz) cans of garbanzo beans (drained)

2 (28 oz) cans of diced tomatoes

10 garlic cloves – chopped

10 oz broccoli (VERY optional – I only used the broccoli rabe I had because it was wilting)

1-2 TBS turmeric (start with one & add more if you like)

1 BS ground cumin

1 TBS ground coriander

2 tsp cayenne pepper (optional)

1 tsp cinnamon

2 tsp ground cardamom (LOVELY but can be omitted if you cannot find it)

4 cups vegetable stock (or water)

Olive oil

S&P

Chopped parsley or cilantro as garnish

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DIRECTIONS

If roasting the vegetables:

Heat the oven to 475.

Toss the cauliflower, carrots, bell pepper, onion & jalapenos in a light coating of olive oil & some S&P.  Roast for 20-30 minutes or until just beginning to brown.  Add them to a large stock pot with the remaining ingredients & cook until the veggies are all tender & the stew thickens a bit.

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If not roasting them – just throw them in with the remaining ingredients & cook until the veggies are all tender & the stew thickens a bit.  Add water to thin it if it gets too thick.  Cook it down if it is too watery.  Season with S&P & garnish with parsley or cilantro.

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Clean Cooking & a 21-day Arbonne Healthy Eating Detox – Vegan or Vegetarian Style

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All Photos © Christine Elise McCarthy 2016

To see images of my past posts & get links to the recipes – look on my Pinterest board – HERE.

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All my posts now have a VERY customizable PRINT & PDF option.  Create a PDF & save the recipe to your computer or print it out.  It offers a “remove images” option & you can delete any part of the post you do not need before printing.  The button is below by the Twitter & Facebook links.

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A bunch of my friends are doing the 28-day Arbonne detox.   Click that link to go to their site & get a pretty thorough overview of the program.  My friends all bought the whole program & committed to a 28 day cleanse.  I was out of town for the first week, working, so – I started a week late.  They all bought the products that assist in the detox – I did not (though I caved & bought the 7-day Cleanse).  Other products they include are a protein shake & detox tea & some other things.  Frankly, the price tag was a little out of my reach plus – I do not buy into the level of protein people in fitness & nutrition seem to be fixated on.  Plus – the diet plan was not going to be especially restrictive for me as I eat pretty clean already.  Here are the things you CANNOT eat on this cleanse (and it is a cleanse – NOT a diet):

  •  Dairy
  •  Gluten
  •  Soy
  •  Peanuts & Peanut Butter
  •  Sugar, Honey, Maple Syrup
  •  Artificial Sweeteners
  •  Coffee
  •  Alcohol
  •  All Fruit EXCEPT limes, lemons green apples & berries
  •  Pork
  •  Farm-raised fish
  •  Non Cage-Free Eggs
  •  Non Free-Range Chicken
  •  All Beef, other than grass fed
  •  White Potatoes
  •  Corn
  •  Nitrates
  •  MSG
  •  Vinegar

And here is the list of things you CAN eat:

  •  Almond, Coconut & Flax Milk
  •  Brown Rice
  •  Raw Almonds
  •  Almond Butter
  •  Coconut Sugar
  •  Stevia, Xylitol
  •  Green & Herb Teas
  •  Non Starchy Vegetables
  •  Organic green apples & berries
  •  Cage-Free Eggs
  •  Wild-caught Cold Water Fish (limit to 1x per week)
  •  Free-Range Chicken and Turkey
  •  Grass fed Beef (limit to 1x per week)
  •  Sweet Potatoes, Yams,
  • Turnips
  •  Legumes
  •  Avocado
  •  Olive Oil, Grapeseed Oil, Coconut Oil, Flaxseed Oil

So – I do not eat beef, chicken or fish & I really try to avoid eggs and I almost never eat sweets.  But, a quick look at the menus & shopping lists found HERE left me confident that I could tweak things easily enough to stay satisfied.  For me – the big challenge is not drinking a bottle of wine every night.  Yes, every night.  Also – my faux chicken of choice, Beyond Meat, has soy in it – so – I was going to try to minimize using it – but for the purposes of this cleanse ONLY!  I will definitely return to it – likely before the end of my first week.  Beyond Meat is just too good & the Quorn (I just realized) has both eggs & sugar in it.  I bought this Quorn stuff to try, instead, though.  It is NOWHERE NEAR as convincing as Beyond Meat but I will be using what I bought – and return to Beyond Meat.  And it worked well in the chicken soup I am posting here.

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Initially, I had no intention to blog about this experience but I did not want to go a month without posting things so – I am dragging you along on my journey.   Because I did not intend to blog about it – I did not take very nice photos of the first dishes I tried – so please forgive the photography.

Oh – because I have a bunch of random vitamins & supplments around – I decided to add them (until they each run out) to my daily regimen.  There is fish oil here because I bought some ages ago to aid my thin hair.  Then I gave up fish – but – fuck it.  I bought them, I have them, my hair needs help – so – I am taking them.  Here is the random collection I amassed:

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The plan suggests having one of their protein shakes for breakfast & maybe lunch, too.  I never eat breakfast & do not believe I need a daily protein infusion so I am blowing off the shakes.     So – I took the week 1 shopping list and spent $200 on everything on it that I did not already have.  Five big bags, stuffed to the brim.  For just me.  For one week?  But – know that the recipes I have made – made an ENORMOUS amount – enough for two – easily.  In addition – they are easy & really very good, so far!  So – if you and your partner want to do this plan – I would not double the recipes.  So – $200 to feed two adults every meal & snack of the day for 7 days seems pretty economical, to me!

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So far – I made their snack suggestion:

Beet Hummus

Serve chilled with carrots, sliced cucumber, snap peas or other favorite veggies or brown rice chips.

INGREDIENTS

2 large beets, peeled and steamed

1 can garbanzo beans, mostly drained

2 lemons, juiced

½ tsp. salt

¼ tsp. white pepper

2 garlic cloves

2 heaping Tbsp. tahini

¼ cup avocado oil (olive oil works well too)

DIRECTIONS

  1. Place all ingredients in the blender and whirl till they have a smooth consistency!
  2. Chill and enjoy all week with veggies of your choice or brown rice chips

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I could not find brown rice chips so – I used those above.

Then I made their

MONDAY

Lunch:

Beet and Avocado Salad

INGREDIENTS

2 beets pre-cooked (or steamed)

1 avocado

1 cup spinach

handful pistachios

Sweet and Spicy Dressing:

1/8 cup agave (I cut this in half)

1/2 Tbsp. siracha (I doubled this)

1/2 Tbsp. EVOO

¼ tsp. salt

¼ tsp. pepper

DIRECTIONS

  1. Cube beets and avocado.
  2. Layer spinach, beets, avocado, and pistachios.
  3. In a blender combine agave, siracha, EVOO and S+P.
  4. Drizzle dressing over salad, Enjoy!

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This salad is a revelation!!!!  I adore everything in it & the dressing was AMAZING!   Plus, it made enough for two – so I ate some more with my dinner.  AND I had it for lunch the next day!

Dinner was their:

Dinner:

Twice Baked Potatoes

*Veg: sub mushrooms instead of ground turkey

2 large sweet potatoes

2 Tbsp. ghee

1 package ground turkey (I used Quorn meatless grounds – which I just discovered are merely vegetarian!)

taco seasoning (see recipe at freshandcleanrecipes.com)

1 cup spinach

S+P to taste

fresh salsa (see recipe at freshandcleanrecipes.com) – I used store bought

½ avocado

DIRECTIONS

  1. Preheat oven to 350 degrees
  2. Cook potatoes in oven 30-45 min. (or until easily pierced in the center with fork)
  3. Brown ground turkey with taco seasoning and a few tsp. of water.
  4. Cut potatoes in half and scrape inside into a med size bowl saving the skins.
  5. Mix in ghee, turkey, spinach and S+P to taste.
  6. Fill skins with the mixed potato.
  7. Place in shallow baking dish (covered in foil for easy cleanup) and broil for 5 min until top is browned.
  8. Add a scoop of your favorite fresh salsa and avocado.

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TWO large sweet potatoes PLUS a 12 oz of protein?  In my world, that is enough for two.  I did not bother to stuff & cook the potato a second time.  I ate it as above.  I had another entire potato & more than half of the faux meat/spinach mix left over.  I saved the second potato & fed it to my dogs over the course of two days, with their dinner.

The extra meat/spinach I added to the next recipe I made:

Dinner:

Chicken Tortilla Soup

*Veg: substitute veg broth and omit chicken

INGREDIENTS

2 cups shredded chicken

4 Tbsp. olive oil

½ onion diced

1 large carrot; diced

1 zucchini; diced

1-quart chicken broth

2 cups water

1 lime + 1 more lime for topping

S+P to taste

4 Tbsp. cilantro + more for topping

1 can black beans

2 cups your favorite red salsa (fresh recipe at freshandcleanrecipes.com)

I added about 1-2 cups of leftover faux meat crumbles & spinach from the previous day – which was GOOD!

Toppings:

tortilla strips (brown rice tortillas cut in half and then cut into 1/4-inch strips and fried in coconut oil/ or EVOO)

diced tomatoes

chopped green onions

cilantro

½ avocado

lime wedge

DIRECTIONS

  1. Add EVOO to large pot over med heat.
  2. Once oil is warmed, add chopped onions stirring often so as not to burn. Cook approx. 3-5 min until onions are tender.
  3. Add shredded chicken, chicken broth, water, juice of 1 lime, carrots, diced zucchini, carrots, cilantro, black beans, salsa and S+P to taste.
  4. Simmer for 1 hour or longer.
  5. Pour into individual bowls and add preferred toppings toppings

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The only toppings I used were avocado & cilantro.  Frying tortilla strips (and I could not eve FIND brown rice tortillas, anyway) seemed like unnecessary calories.

This soup is delicious!  Especially with the addition of the vegetarian meat crumbles from the previous night’s leftovers.  I had it for dinner, lunch today and I still have more than enough for lunch tomorrow.

So – so far – this plan is great!  I am not a snacker so – I have not indulged in any food outside of the two meals a day except – late night when I get hungry (because I have been way too energized to fall asleep before midnight – UNHEARD OF for me) – a handful of berries & maybe 8 raw almonds.  I have not missed the wine, either, which is nothing short of a miracle!  I will admit, I have become OBSESSED with My 600 Lb. Life!  Mostly, I am amazed by the different shapes various people’s bodies take in an effort to store 600+ pounds.  I would include some images but it feels like body-shaming – despite the fact that the show exists precisely to shock them into their own reality & then try to help them but MY LORD!  The human body is an amazing thing.

So – I will keep you posted on my progress with this thing.  So far – I am giving it an enthusiastic thumbs up.  It might even be better if I could have sprung for all the fun products they offer but I will have to live with this budget version.  If you CAN afford it – and I THINK it is about $300 – and you do it – let me know your results.

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Vegan Spicy Lemongrass & Ginger Beef with Purple Cabbage Fried Rice

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All Photos © Christine Elise McCarthy 2016

To see images of my past posts & get links to the recipes – look on my Pinterest board – HERE.

images (1)download (1)

All my posts now have a VERY customizable PRINT & PDF option.  Create a PDF & save the recipe to your computer or print it out.  It offers a “remove images” option & you can delete any part of the post you do not need before printing.  The button is below by the Twitter & Facebook links.

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I had a head of purple cabbage in my fridge that was the size of a basketball.   I decided to add half of it to some leftover rice to accomplish two things: not waste all the cabbage & to extend the quantity of rice with some guiltless & vibrant cabbage.  I am very happy with the result both in color & the crunch the cabbage adds to the texture.  I recommend it very highly.

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Purple Cabbage Fried Rice

INGREDIENTS

(I used a tad more cabbage than rice but the ratio is up to you.)

2 cups cooked rice

2 cups chopped purple cabbage

1/2 onion – diced

1 cup grated or slivered carrots

1-5 cloves garlic – chopped

2 or more TBS fresh minced ginger

1 TBS sesame (or other) oil

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DIRECTIONS

Heat the oil in a large wok or saute pan.  Add the onions, & cabbage & saute until they begin to soften.  Add the carrots, rice & ginger & stir to combine & warm through.  Add the garlic and saute another minute or two.  Serve.

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Vegan Spicy Lemongrass & Ginger Beef

Serves 2 very well

INGREDIENTS

3 stalks of lemongrass – cut into 3″ lengths & smashed with the handle of a knife (to bruise them & release the flavor.  The cooked lemongrass is inedible so pick around it in the finished dish.)

8+ ounces seitan (or other meat replacement like – Beyond Meat Chicken or Gardein beef or pork products)

3 dry red chilies (optional – they are quite spicy) – crumbled a bit

3 garlic cloves – chopped

2 or more cups of fresh green beans – trimmed

1 TBS sambal oelek or garlic chili paste (more for extra heat)

3 TBS vegan mushroom or oyster-favored sauce

2 TBS minced ginger

1 TBS ground anise or szechuan pepper

2 TBS dark soy sauce (it gives the seitan that dark & beefy color)

1 TBS liquid aminos (or soy sauce or tamari)

1 TBS shao xing rice wine

2 TBS brown sugar

Potential garnished: sliced red or green jalapeno peppers, basil or mint or cilantro leaves

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DIRECTIONS

Heat the oil in a wok or large pan & add the dry red chilies – if using.  Add the lemongrass & saute a minute or two.  Add the green beans & saute on high heat until they begin to sear a bit.

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Add the remaining ingredients.  Add about 1/4 cup water to aid in steaming the beans a bit & create some sauce.  Heat through – until the sauce thickens.  Serve with rice.

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My Most Popular (Best) Recipes of 2016 & of All Time

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All Photos © Christine Elise McCarthy 2016

To see images of my past posts & get links to the recipes – look on my Pinterest board – HERE.

images (1)download (1)

All my posts now have a VERY customizable PRINT & PDF option.  Create a PDF & save the recipe to your computer or print it out.  It offers a “remove images” option & you can delete any part of the post you do not need before printing.  The button is below by the Twitter & Facebook links.

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vromans-back

2016 is behind us.  It seems there is a collective agreement that it was just a hideous year.  Too many legends lost, for a majority of voters – a lost election.  For the first time in history, a candidate with 3 million fewer votes than his rival has won the election.  But for me – this year will always be defined by the loss of that gorgeous boy above – my beautiful & perfect Memphis.  He died at 7 unexpectedly & inexplicably.  The scar on my heart is still as raw as it was in June – when he left us.   I am not sure everyone knows this – but your i-phone can make slide shows for you.  Mine made this on Sunday & it left me sobbing.  Memphis was VERY special & losing him has been too brutal for words.

Anyway – I thought I would recap the blog’s top recipes of 2016.   I will post them here from 10 to number 1!  Here they are:

NUMBER 10

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Pasta with Romanesco Cauliflower (Broccoli), Lemon & Chili Flakes (Vegetarian or Vegan)

NUMBER 9

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Vegan Hearts of Palm Crab Salad

NUMBER 8

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Hearty Vegan Beef & Vegetable Stew for the Slow Cooker

NUMBER 7

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Vegan Char Siu or Chinese BBQ Pork Ribs

NUMBER 6

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Vegan Spicy Chicken Enchilada Soup with Homemade Red Enchilada Sauce – for the Slow Cooker or Stove Top

NUMBER 5

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Vegan Creamy Dal Makhani Punjabi-Style (Black Gram/Urad Dal & Rajma) – for the Slow Cooker

NUMBER 4

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Vegan Seared Garlic-Balsamic Mushrooms with Fresh Thyme & Creamy Polenta (Grits)

NUMBER 3

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Vegan Big Mac Pizza with Copycat McDonald’s Special Sauce

NUMBER 2

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Vegan Cabbage Rolls Stuffed with Grilled Eggplant, Mushrooms & Spinach

And – drum roll!

NUMBER 1 (sadly – not my own recipe but brilliant all the same!)

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Vegan Rice Paper Bacon

And since #1 was not my recipe – here is the 11th place runner-up:

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Vegan Ash Mash (Persian Mung Bean Soup) with Purple Kohlrabi & French Breakfast Radishes – for the Slow Cooker or Stove Top

And – probably my favorite recipes of the year:

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10-Ingredient Vegan Eggplant Parmesan Mac & Cheese

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10-Minute Spicy Vegan Sriracha Chicken & Broccoli Bowl

and a non-food-related rant:

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And Now For Something Completely Different…Sex, Sexy Selfies & Sexism

And here are the top recipes of all time:

NUMBER 10

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Spicy Southern Fried Cauliflower and Delta Dipping Sauce with Smashed Baked Potatoes and White Gravy and Buffalo Mac & Cheese

NUMBER 9

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Chicken Shawarma with Garlic Paste (Toum) & Tzatziki Sauce (Vegan or Vegetarian)

NUMBER 8

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No-Carb No-Pasta Grilled Garden Vegetable Lasagna with Basil Marinara

NUMBER 7

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ZERO CALORIE ZERO CARB Vegan – Vegetarian Shirataki Pho

NUMBER 6

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Margarita Pizza Quesadilla on Homemade Spinach Tortillas

NUMBER 5

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Grown-up Fireball Whiskey Cupcakes

NUMBER 4

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Vegan BBQ Ribs (Seitan) with Spicy Korean or Spicy Traditional BBQ Sauce

NUMBER 3

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Vegan Gyro (with Homemade Seitan) & Tzatziki Sauce

NUMBER 2

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Spicy Vegan Chinese Eggplant

And the mother of all recipes and monstrously popular –

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Easy Spicy Southern Chicken Spaghetti

Deconstructed Vegan Shepherd’s Pie or Broccoli & Mashed Potato Casserole

Leave a comment

 

All Photos © Christine Elise McCarthy 2016

To see images of my past posts & get links to the recipes – look on my Pinterest board – HERE.

images (1)download (1)

All my posts now have a VERY customizable PRINT & PDF option.  Create a PDF & save the recipe to your computer or print it out.  It offers a “remove images” option & you can delete any part of the post you do not need before printing.  The button is below by the Twitter & Facebook links.

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This dish takes a few steps but all are easy.   I adapted this recipe from One Green Planet’s MASHED POTATO CASSEROLE WITH BROCCOLI AND A CAULIFLOWER GRAVY.  I already had gravy in the freezer – leftover from my effort at poutine – seen just below.  It was a leek & sage brown gravy & the recipe is HERE.  When I end up with more of something than I need for a recipe – I often freeze the extra in Ziplock bags that I store flat – so they take up very little space in my freezer – as seen just below the poutine here.  Just squeeze the air out & place it on top of a frozen pizza or some other flat item (a cookie sheet) until it freezes.  It thawed quickly in the bag when placed under hot running water.  You can use this gravy recipe or your own favorite one or the easiest one ever – HERE.

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I wanted to use one of the vegan cheeses I recently bought from Soledad Goat Sanctuary…seen just above.  It is creamy & has a tang sort of like sour cream & I thought it would add a nice layer of flavor & some richness to the potato level.  You can use any soft cheese you like (cream cheese or whatever) or eliminate that ingredient with no real negative impact on this dish.

The nice thing about this dish is that it combines potato, broccoli & gravy in one decadent dish & it is easy to transport to a family or friend’s house as your vegan contribution to an otherwise potentially non-vegan meal.  Meat eaters will love it & vegans could really get away with eating only this & not feeling too ripped off.

I used fresh broccoli but frozen will do – if you prefer it.

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Deconstructed Vegan Shepherd’s Pie or Broccoli & Mashed Potato Casserole

INGREDIENTS

2 large heads of broccoli – cut into florets

10 small red potatoes – cut into large chunks (I left skins on)

1 (14 oz) can of white beans – drained & rinsed

2 cups gravy of choice (two recipes are linked above)

4 oz soft vegan cheese (optional) OR 2-4 TBS vegan butter (or both if you are feeling decadent!)

2 garlic cloves

1 cup non-dairy milk (I used unsweetened almond milk)

1/4 cup parsley

1 large rosemary sprig – leaves removed

small handful of fresh oregano

few sprigs of fresh thyme

2 TBS olive oil

S&P

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DIRECTIONS

Heat the oven to 350 degrees F.

Make your gravy.  Set aside.

Prepare the broccoli (try very hard not to overcook it).   Steam or boil it for 2-3 minutes & drain it under cold water   When cool enough to handle – chop it pretty small.  (I take the steamed stalks & blend them into wet food for my dogs.)  Chop the thyme & oregano & toss with the broccoli & 1 or 2 TBS olive oil.  Season with S&P.  Set aside.

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Puree the beans and 1/2 cup almond milk in a high power (or regular) blender until smooth.  (I REALLY love my Magic Bullet that I recently bought at Bed Bath & Beyond for $30 & I recommend them.)  Add the rosemary & parsley & puree them into the bean mixture.  Set aside.

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Boil the potatoes and the garlic cloves until the potatoes are very soft.  Drain.  Return to the pan.  Add the bean puree, soft cheese or butter (or both) & blend with a hand mixer or immersion blender.  Add as much additional milk as you need to make them thick but creamy.  Season with S&P.

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I sprayed my casserole pan with cooking spray but that probably is not necessary.

Spread the potatoes on the bottom.  Top with as much gravy as you like (I used about 2 cups – which was A LOT (though not too much for ME) – so add as much as feels right to you) & then the broccoli.

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Bake, uncovered, for 25 minutes.  Let it rest a few minutes & serve!

If you have extra gravy, either put it on the table or freeze it.

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Vegan Crab Cake Po’ Boy with Avocado, Purple Coleslaw on a Homemade Pistolette Roll

Leave a comment

 

All Photos © Christine Elise McCarthy 2016

To see images of my past posts & get links to the recipes – look on my Pinterest board – HERE.

images (1)download (1)

All my posts now have a VERY customizable PRINT & PDF option.  Create a PDF & save the recipe to your computer or print it out.  It offers a “remove images” option & you can delete any part of the post you do not need before printing.  The button is below by the Twitter & Facebook links.

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bathingandthesinglegirlcover

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See that gorgeous slaw?   My recipe for it is HERE.  It takes ten minutes & can be made even a day or two in advance.  I used just a hint of Just Mayo in it.  If you are curious about vegan mayonnaise – there is a great article about how the various brands fared against each other & against egg mayo – HERE.

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Because I am trying to spend as little money as possible on groceries & I needed a roll for my Po’ Boy – I had to make my own bread!  I used Deep South Dish’s recipe found HERE for Pistolette Sandwich Rolls.  There were several steps but none were difficult.  Plus – the whole house smelled like freshly baked bread – a WONDERFUL thing anytime but especially in colder weather.  Here are some photos of my process:

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I put a little dish of water in the oven while they baked & they came out golden & crusty on the outside & soft in the middle.  They would make amazing dinner rolls or as an accompaniment to cheese like – maybe – my Vegan Spicy Jalapeno Cilantro Cashew Nut Cheese – seen just above.  That is a raw cheese and can be made in minutes.

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Vegan Crab Cake Po’ Boy with Avocado

Serves one

INGREDIENTS

As many Gardein Crabless Cakes as you desire – fried or baked (I fried mine in a little olive oil)

The roll of your choice

Avocado slices

Lettuce

Coleslaw

Sliced radishes (optional)

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DIRECTIONS

Assemble your Po’ Boy!  It is just that simple.  Some bread, a bit of lettuce, a few avocado and/or radish slices, your crabless cakes & some slaw!  BOOM!  Enjoy!

I initially assembled the sandwich with the crab cakes whole but mashing them up made the Po’ Boy easier to eat & more appetizing to look at.  It looks like crab!

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