To see images of my past posts & get links to the recipes – look on my Pinterest board – HERE.
Click the image above to watch the video.
Lake Louise Glacier Cocktail
makes 1
INGREDIENTS
1 ounce citrus vodka
1/2 ounce Cointreau
1/2 ounce Blue Curacao
3/4 ounce fresh lemon juice
3/4 ounce simple syrup
Garnish – twist of lemon
Corn syrup & sugar to rim your glass
DIRECTIONS
Add the ingredients & ice to a shaker & shake to blend.
Pour corn syrup in a shallow plate & sugar in another. Dip the rim of the glass in corn syrup & then sugar. Pour the cocktail in & garnish with the twist.
To see images of my past posts & get links to the recipes – look on my Pinterest board – HERE.
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My good friend, Edi Verdugo, joins me for this two-parter to make his family’s recipes. The green salsa will be in part 2. Consider making vegan nachos using the rice, beans & salsa.
Click the link below to watch.
Vegan Mexican Pinto Beans (for the Instant Pot)
INGREDIENTS
3 cups dry pinto beans
9 cups water
1 large onion – ends cut off & peeled but still whole
1-2 TBS garlic salt (to taste)
S & P to taste
DIRECTIONS
Put everything in the instant pot & cook on manual for 45 minutes.
The beans will look watery but they are supposed to be. Season to taste.
Vegan Mexican Rice
INGREDIENTS
1-2 TBS olive oil
1 1/2 cups long grain rice
1 (7 3/4) ounce can hot tomato sauce
1 TBS bouillon
DIRECTIONS
Toast the rice in the olive oil until it becomes fragrant & looks a bit golden. Do not overcook it.
Add the rest of the ingredients & cook rice according to package directions.
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 my attempt Bosh’s Baked Vegan Salmon.
VEGAN BAKED SALMON
Ingredients
1 block extra firm tofu
The juice from 1 can of beets
1 nori sheets
1 shallot – chopped finely
1 tablespoon capers – chopped
1 tablespoon caper juice
2 lemons
1 cup fresh dill sprigs
1 tablespoon olive oil
3 tablespoon white wine
Salt and black pepper
Instructions
Preheat your oven to 350 degrees.
Press the moisture out of the tofu by halving it in thickness & using a tofu press or place it between paper towels, lay it on a plate and put the weight on top. Leave for at least 30 minutes to drain and firm up.
Cut the tofu blocks into four equal-size slices, pour the beet juice into the bowl, put tofu slices in the bowl, and leave to marinate for 10 minutes.
Lay the nori on the sheet pan. Lay one piece of tofu on each piece of nori. Add the lemon zest and juice, dill, capers, caper brine, and shallot. Cover the pan with foil, and bake for 20 minutes.
Remove tofu from the oven, remove the foil, place a slice of lemon on top of each block. Drizzle with the white wine & olive oil. Add S&P. Cover with foil again and return to the oven for another 10 minutes.
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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Watching Downton Abbey, I heard Mrs. Hughes tell Carson that she was serving him Bubble & Squeak. Intrigued, I Googled it & discovered that it is a humble dish of leftover mashed potatoes & cabbage – an English version of the Irish Colcannon. The Scottish have Rumbledethumps. Bubble & Squeak is also not too dissimilar from the Irish Boxty. A side dish – it is traditionally served at breakfast with a fried egg (if you are not vegan) on top or as a side dish for anything that might like potatoes with it.
Click the image below to watch the video.
There are no real measurements to this recipe.
Ingredients – very simply – are:
Mashed potatoes
Cooked, chopped cabbage (roughly in half the amount you have of potatoes – so – 2 cups potato to one cup chopped cabbage but this is a very loose suggestion)
Salt & pepper
Coconut oil
Flour (if your potatoes are too creamy)
Optional substitution for cabbage include but are not limited to: kale, Brussels Sprouts or any other leftover vegetables.
You might like to also add: chopped parsley, sauted onion, minced fresh dill, or mustard.
Optional – mustard to serve with it or fresh parsley or dill as garnish
Directions
Take your mashed potatoes & chopped cabbage & blend together in a bowl. Season with salt & pepper. Add any of the optional ingredients (I liked dill & mustard).
Create patties as shown from the mix. If the patties are not holding together well, add flour in small increments until the patties can be picked up easily without breaking apart. The video will help if this is too vague. Heat the coconut oil & fry them about 3-4 minutes on each side or until golden & warmed through.
Alternately – place in a pie dish & bake at 350 degrees for about 30 minutes or until warmed through.
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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Just an easy, breezy cocktail for the holidays that I could not get motivated to post until today. Covid lethargy is real!
So – this will be a New Year’s cocktail. There is a mocktail version, too. Click the image below to watch.
Pomegranate Prosecco Fizz Cocktail
Makes 1 drink
INGREDIENTS
Ice
2 ounces pomegranate juice
1 ounce vodka
1 tsp simple syrup
4-6 ounces Prosecco or champagne
Pomegranate seeds for garnish
Cranberries for garnish
Mint or rosemary sprigs for garnish
DIRECTIONS
Combine the pomegranate juice, vodka, and simple syrup in a glass full of ice. Top with Prosecco & garnish with cranberries, pomegranate seeds & a sprig of either rosemary or mint.
Enjoy!
Happy New Year!
Pomegranate Fizz Mocktail
Just mix some berry seltzer (like La Croix) & pomegranate juice on ice to taste & garnish the same as the cocktail.
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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This recipe is crazy easy & so addictive. Click the image below to watch the video.
INGREDIENTS
8 ounces vegan cream cheese – room temperature
1 cup vegan sour cream
1 cup powdered (confectioner’s) sugar
1 tsp vanilla (optional)
zest of one lemon
1 cup strawberry (or flavor of your choice) jam or preserves
Basically – mix all the ingredients (except for the preserves) together in a stand mixer or with a hand mixer or food processor until well combined & light.
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 below to watch the video.
Vegan Cream Cheese & Cranberry Crostini
This is a very informal recipe so quantities of each ingredient is up to you.
INGREDIENTS
Crusty baguette – sliced about 1/4-1/2 inch thick
Olive oil or cooking spray
Vegan cream cheese
Cranberry sauce (my recipe is HERE)
Orange wedges & orange zest
Pomegranate seeds
Chopped mint
Orange zest
INSTRUCTIONS
Heat the oven to 375 degrees.
Brush bread slices with olive oil (or spray with cooking spray) on both sides & bake at 375 degrees for about 5 minutes on each side.
Use a wedge of orange and wipe each slice of bread with the wet side of the orange. Spread some cheese on each, followed by cranberry sauce.
Garnish with chopped mint, orange zest & pomegranate seeds.
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 below to watch the video.
OK – I made this recipe up & it did not come out as I had intended. I expected a more traditional cake texture but got the dense & uber moist bundt you see here that had the consistency of a rich bread pudding. It was still delicious – but know that it is more accurately described as bread pudding. If you are a baker & know where I went wrong – let me know.
Grease a bundt pan and coat with a thin layer of flour.
With a stand mixer or electric hand mixer, whip the cream cheese & butter until blended & sorta fluffy – about 3 minutes. Whip in the sugar until combined.
Mix in the vanilla, salt, and vegan eggs. Add sour cream, lemon juice & zest & milk. Blend.
Blend in milk, baking soda & baking powder.
Blend in the flour.
Fold in the blueberries by hand.
Bake approximately 60-75 minutes or until a toothpick inserted comes out mostly dry with a few moist crumbs on it.
for the glaze
In a bowl – combine ingredients until smooth.
Let the bundt cake cool before inverting onto a plate. Drizzle glaze and/or powdered sugar & decorate with extra blueberries.
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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This cheesecake is remarkably easy – and can be made with or without both the sour cream top & fruit glaze. Just know it has to be made a day ahead of when you want to serve it.
Click the image below to watch how easy it is & hear me rant forever about masks & lockdown protesters & fucking idiots everywhere.
Vegan New York Cheesecake
INGREDIENTS
2 lbs (32 ounces) vegan cream cheese
9 ounces vegan sour cream
1 3/4 cups sugar
6 vegan eggs (watch video to see what I used)
zest of one lemon
juice of one lemon
2 tsp vanilla
for the crust
1 1/2 cups vegan graham cracker crumbs
5 TBS vegan butter – melted (not the 8 I said in the video)
1/4 cup sugar
pinch salt
for the sour cream top
1 pint vegan sour cream (16 ounces)
1/4 cup sugar
1 tsp vanilla
for the strawberry glaze
2 or more cups strawberries (I used fresh ones I had frozen)
1/3 cup sugar
1 tsp vanilla
1 tsp cornstarch dissolved in a little lemon juice
red food coloring (optional)
DIRECTIONS
Preheat over to 375 degrees.
In a stand mixer or food processor – blend everything – adding the egg “one egg at a time” at the very end. Set aside.
Grease a 9″ springform pan & line the bottom with parchment paper. Wrap the pan in two layers of foil.
Boil some water.
Mix the graham crumbs with the melted butter (5 TBS not the 8 I said in the video) and sugar & salt. Press into the prepared pan & smooth. Add the cheesecake batter.
Put the cheesecake (wrapped on the sides with foil) in a large roasting pan and put on the middle rack of your oven. CAREFULLY – add the boiling water to the roasting pan. If you splash water in your oven – you risk a steam burn. BE VERY CAREFUL.
Bake for 55-65 minutes or until the sides are golden & have set – while the center is just a bit soft.
Allow to cool for an hour.
Raise oven temp to 450 degrees.
Whisk the sugar & vanilla into the pint of sour cream. Pour over the cooled cheesecake & smooth. Bake at 450 for ten minutes.
At this point – let the cake cool completely – ideally – once it cools – letting it set in the fridge overnight.
If you want a glaze – whisk the cornstarch into just enough lemon juice to dissolve it. Add it to a saucepan with the strawberries, sugar & vanilla and heat over medium until the glaze thickens – maybe 5 minutes. Add red food coloring if you like.
You can glaze the entire cheesecake or serve the glaze on the side.
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 below to watch the video.
These guys are REALLY easy to make but this recipe makes a fuckton. If you make more than you want to eat immediately – form them into 1″ balls & place – UNCOOKED – on a cookie sheet & parchment paper. Freeze. Once frozen, you can transfer them to a Ziplock bag. Thaw before frying.
FRESH FALAFEL
Makes about 40 falafels
INGREDIENTS
1 lb DRY garbanzo beans (chickpeas) – soaked overnight in deep water
1/2 onion
1 jalapeno or serrano (optional)
5 garlic cloves
1 cup parsley
1 cup cilantro
1 TBS turmeric
2 TBS ground cumin (maybe more – to suit your taste)
1 TBS ground coriander
juice of 1 lemon (2-3 TBS)
2 TBS olive oil
1 TBS salt (maybe more – to suit your taste)
1 tsp pepper
1 tsp baking powder (this will make the falafel a bit lighter)
1 tsp ground cardamom (optional)
Water – just enough to get the ingredients to blend but go easy – start with 1/2 cup
Blend all the ingredients in a food processor using as little water as possible – until combined. It should be moist but crumbly.
Form 1″ falafel balls. Do not go too big or they will be burned outside or raw inside. Raw dough will keep several days in the fridge.
Heat oil on high & fry – turning to cook evenly. They should cook in about a minute on each side. Drain on paper towels.
Serve as you will!
PICKLED TURNIPS
Makes enough for 40 falafel
INGREDIENTS
1 red beet
2 lbs turnips – peeled & cut into matchsticks
1/3 cup kosher salt
1 cup white vinegar
DIRECTIONS
Dissolve the salt in the water & vinegar. If you need to warm it – that is OK but not not put the turnips in until it is cooled completely. Add the turnips & beet & store in a jar overnight. They should last a good two weeks in the fridge.
TAHINI-YOGURT SAUCE
Mix 1/4 cup tahini with 3/4 cups vegan yogurt. Season with S&P, minced garlic and/or lemon juice. Maybe a pinch of cumin and chopped parsley. It should keep for the lifetime of the yogurt.
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 below to watch the video.
Vegan Orange Olive Oil Cake
INGREDIENTS
1 1/4 cups good quality olive oil
3 vegan eggs
1 1/3 cups vegan milk
2 TBS orange zest
1/4 cup fresh orange juice
1 3/4 cups sugar
2 cups flour
1/2 tsp baking soda
1/2 tsp baking powder
pinch salt
1/4 cup Grand Marnier (optional)
DIRECTIONS
Heat the oven to 325 degrees & put the top shelf in the middle of the oven.
Combine all the ingredients & pour into a greased 9″ spring form pan.
Bake for 55-70 minutes or until it is golden on top & a toothpick comes out clean (maybe a few crumbs but not wet).
Allow to cool.
Sprinkle with powdered sugar & maybe more orange zest.
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.
Put the bowl of your ice cream maker in the freezer – at least overnight – or longer. If you have room – it should just live there when it is empty so you can be more spontaneous about making ice cream.
Heat the strawberries with the sugar, cornstarch & lemon juice until dry ingredients dissolve. Bring to a boil to thicken a bit then set aside to cool completely.
Mix in the coconut cream, vanilla & salt & make ice cream according to your machine’s directions.
Add the chocolate chips in the last 5-10 minutes.
Eat immediately or put in a loaf pan, cover with wax paper & then foil & keep in the freezer.
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 below to watch the video.
Vegan Mushroom Pate
INGREDIENTS
3 TBS vegan butter
1 small onion or several shallots – diced
1 lb or more of mushrooms – sliced
4 garlic cloves – minced
5 oz vegan cream cheese
1 TBS chopped rosemary (or thyme or fried sage)
S&P to taste
DIRECTIONS
Melt the butter in a large saute pan. Cook the onion over med-low heat until soft. Add the mushrooms & herbs & saute until most of the moisture is out of the mushrooms. Add the garlic & salt & pepper. Saute a minute & then transfer to a food processor. Add the cream cheese and S&P & puree.
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.
~
I had this sort of Artisan bread when I had the pleasure of being a guest at the Arkansas home of my friends Ed & Andrea. Andrea has a cool food blog of her own called On Life & Beans. HERE is her recipe for a large quantity of this sort of dough. It is a simple, hearty, rustic bread that works well for everything. Hers was delicious!
I started smaller than her recipe. The secret to this bread is 1) making the dough & letting it rest for AT LEAST 2 hours but up to 12-18 hours and 2) putting a pan of water in your oven when you bake the bread – which results in a crazy awesome & crusty exterior.
There are few recipes more simple than this one. You can make as much dough as you like & it will keep, raw, in your fridge for up to TWO WEEKS for you to rip hunks off of at will & bake yourself some fresh bread any day. It’s kind of a miracle. I cannot recommend strongly enough that you try this at least once.
Click the image below to watch the video.
Crazy Super Easy & Quick Artisan Bread
INGREDIENTS
6 1/2 cups flour
1 1/2 TBS salt
1 1/2 TBS yeast (or 1 1/2 packets of yeast)
3 cups warm water
DIRECTIONS
Whisk the yeast into the warm water in a very large bowl.
Add the salt & let it dissolve. Add the flour & blend with a wooden spoon until all the flour is incorporated & you have a very sticky dough. Cover with plastic wrap sprayed with cooking oil & let it sit for 2-5 hours in a warm spot in your kitchen.
At this point, you can bake immediately or you can put the bowl of raw dough in the fridge. It will keep for up to two weeks!!! I let mine chill overnight but this is not necessary. You can bake it after the two hour rising & get on with the show. Here is how it looked after a night in the fridge:
To bake, pre-heat the over to 450 and be sure to let it get to 450 before you put your bread in there. I used a pizza stone that I never use for pizza – but only because the thing lives in my oven anyway – so why not put it to SOME use? You could use a cookie sheet or a cast iron pan or cast iron Dutch oven. Place a pan (or pie tin or something) on the bottom of your oven with a cup of water in it. This is critical as it will steam your bread into – counter-intuitively – a very crusty exterior. If you hate crusty bread (weirdo!) – skip the pan of water.
I tore off a hunk of dough (about 1/2 the entire quantity I made) & rolled & stretched it a bit until I formed a loaf that was sorta smooth & round on the top. I slashed the dough a few times with a serrated knife & then placed the dough on parchment paper & then put this on the pizza stone on the middle rack.
I baked mine bread for 20 minutes. Time will depend on the size of the loaf you make. It should look nice & golden – even browned – on the outside. Be sure to let it get golden or your risk a wet & doughy center in your loaf.
Remove from the oven & let cool or devour immediately.
All Photos © Christine Elise McCarthy 2020
All Photos © Christine Elise McCarthy 2020
