All Photos © Christine Elise McCarthy 2018
To see images of my past posts & get links to the recipes – look on my Pinterest board – HERE.
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Click the image above to watch the review.
All Photos © Christine Elise McCarthy 2018
To see images of my past posts & get links to the recipes – look on my Pinterest board – HERE.
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My friend, Simone Turkington, comes over to treat us to four of her mom’s Sri Lankan delicacies! She makes Bandakka (an okra & turmeric dish), potato & coconut milk curry, mock lamb curry & sambol (a coconut-based condiment). Click the image above to watch!
All Photos © Christine Elise McCarthy 2018
To see images of my past posts & get links to the recipes – look on my Pinterest board – HERE.
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Click the image above to watch the video.
Eben McGarr’s Vegan Mushroom Stroganoff
Serves 4 well
INGREDIENTS
1 lb pasta – cooked & drained
1 1/2 pound mushrooms – sliced
1 large onion – sliced
1 stick vegan butter
1 cup veggie stock
3 TBS liquid aminos (or tamari or soy sauce)
4 TBS vegan mayo
1/3 cup flour
S&P to taste
chopped parsley as garnish
DIRECTIONS
Cook the pasta.
Melt the butter in a very large pan. Saute the onions until soft. Add mushrooms and cook them down. Once soft, whisk in the stock & flour. Once combined – add the liquid aminos & the mayo. Heat through. Season with S&P & toss with the pasta. Garnish with the parsley & serve.
All Photos © Christine Elise McCarthy 2018
To see images of my past posts & get links to the recipes – look on my Pinterest board – HERE.
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Click the image below to watch the video.
All Photos © Christine Elise McCarthy 2018
To see images of my past posts & get links to the recipes – look on my Pinterest board – HERE.
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Hey! Have you heard? I wrote a really funny & dirty novel! www.BathingBook.com. Check out the reviews on Amazon! Why not buy a copy?
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This baby is pretty easy. I love buffalo sauce but I do not eat chicken so I am always scouting for other ways to eat it – whether on pizza or with shrimp or to dip French fries in – anything. This recipe uses cauliflower & is virtually calorie-free. I used regular flour but gluten free flour or a chick pea (besan) flour – even panko or breadcrumbs could also work. Most recipes I’ve seen add an even amount of butter to the buffalo sauce but I see no reason to add that many calories.
Click the image below to watch the video.
Buffalo Cauliflower
INGREDIENTS
1 head cauliflower – cut into florets
1 cup unsweetened plain non-dairy milk
1 cup flour
1 TBS garlic powder
1 TBS onion powder
1 tsp each S&P
1 cup Buffalo sauce (I used Frank’s)
1 TBS vegan butter – melted
Celery stalks
Vegan Blue cheese (or Ranch) dressing for dipping
DIRECTIONS
Pre-heat the oven to 425.
Pour milk in a bowl & whisk in the flour with the spices. Melt the butter & whisk it into the buffalo sauce.
Cut the cauliflower into florets. Dip each into the flour mix. Spray a cooking sheet with cooking oil. Place the cauliflower on the sheet – spoon about 1/2 of the buffalo sauce over the florets & toss – & bake at 425 for about 15 minutes. Take them out & coat them with remaining buffalo sauce & bake another 15 minutes. Put them on a plate & drizzle more buffalo sauce on them.
Serve with celery & blue cheese (or Ranch) dressing.
All Photos © Christine Elise McCarthy 2018
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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Click the image above to watch as I unpack a bunch of Herbivorous Butcher items & review them. Also – meet BRUCE – my newest foster – rescued from the South Korean dog meat trade.
All Photos © Christine Elise McCarthy 2018
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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Click the image above to watch the video.
Vegan Burnt Sugar Salted Caramel Sauce
INGREDIENTS
1 cup white sugar
3 oz vegan butter
5.6 oz full fat coconut milk or vegan heavy cream
Pinch of salt
DIRECTIONS
Over med-low heat, heat the sugar – whisking constantly so it does not burn. It will start to clump up then eventually melt & start to brown. Whisk in the butter until it melts then add the milk. Boil a bit until it thickens. Add the salt & remove from heat. Allow to cool. Store in the fridge. It should be good for several weeks.
