DDD #111 – The Ivy Copycat Grilled Vegetable Salad with Lime Vinaigrette

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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.

The Ivy Copycat Grilled Vegetable Salad with Lime Vinaigrette

serves 2 as an entree

INGREDIENTS

for the dressing

Juice of 1-2 limes

match the lime juice with an equal part of olive oil so it is 50/50.

Add about 1 TBS each of balsamic vinegar (or other vinegar) and agave

Season to taste with S&P.

Combine & taste.  Tweak to suite your palate.

for the salad

Your choice of greens – or a mixture (arugula, romaine, butter lettuce, watercress, field greens – your call)

1 zucchini

1 yellow squash

2 ears fresh corn – in the husks

1 bunch asparagus – tough bottoms trimmed

1 red bell pepper – seeded

1/2 cucumber – diced

1 handful cherry tomatoes – haved

3-4 radishes – chopped

1/4 small red onion – diced

1 avocado – chopped

OPTONAL  – chopped herbs (basil or cilantro), protein (chickpeas, black beans, vegan chicken or any other protein you desire)

DIRECTIONS

Make the dressing while the veggies are grilling.

Slice the zucchini & squash in 1/4 inch thick slices & grill until softened & there are grill marks – turning a few times.  Do the same with the red pepper & asparagus.  Set aside.  Grill the corn in the husks until blackened on the outside.  Cool & throw the husks away then cut the corn from the cobs.

Now – just assemble the salad the way you would any other.  If there are going to be leftover veggies – do not dress them.  They will stay fresher in the fridge undressed.

Serve & enjoy!!!

 

DDD #110 – Jackfruit Company Teriyaki Jackfruit Review

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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.

 

DDD #109 – Simone Turkington’s Easy Vegan Sri Lankan Feast

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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!

DDD #108 – Eben McGarr’s Vegan Mushroom Stroganoff & Vegantuas!

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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.

DDD #107 – Herbivorous Butcher No Box Unboxing & a Vegan Cheese & Deli Meat Review

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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.


 

 

 

 

DDD #106 – Vegan Baked Buffalo Cauliflower

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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.


 

PRINT THIS RECIPE

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.

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Serve with celery & blue cheese (or Ranch) dressing.

PRINT THIS RECIPE

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DDD #105 – Herbivorous Butcher Unboxing & Review

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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.