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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Because I posted a 1 year retrospective on that anniversary in ep. 86. – here is something completely different! Click the image below to watch & please subscribe! And THANK YOU for watching my 100th episode!
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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2 images above courtesy of Beyond Meat.
Click the image above to watch the video.
Vegan Beyond Sausage & Lentil stew
Serves 4 very well
INGREDIENTS
6-12 Beyond Sausages or your favorite vegan sausage
1 lb cooked lentils
1 medium onion – diced
1-8 garlic cloves (to taste) – minced
4 carrots – sliced
4 celery stalks – chopped
1 parsnip – chopped
1 sweet potato – cubed
1-2 jalapenos – diced
1 lemon
1 (14 oz) can fire-roasted diced tomatoes
1 cup salsa (optional)
4 cups stock
1 TBS mild harissa (optional)
1-2 TBS olive oil
2 tsp ground cumin
1 TBS sweet paprika
1 TBS cayenne (or less if you are intolerant of spicy foods)
S&P to taste
DIRECTIONS
Cook the lentils & set aside.
Heat the olive oil in a large stock pot & saute the onions & celery until soft.
Add the garlic & saute one minute. Add the can of tomatoes. Combine.
Add the salsa, harissa, cumin, paprika, cayenne & the juice of the lemon & combine.
Add the carrots, parsnip, sweet potato & jalapeno & 4 cups of stock.
Bring to a boil. Lower heat & simmer for about 10 minutes or until all the vegetables are tender. Stir in the cooked lentils & season to taste with S&P.
Cook the sausages & serve either sliced or whole. You can stir the sausage into the stew or serve it on the side to add as garnish to the stew.
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.
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.
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 about to watch the gnocchi video.
OK – spicy marinara is really arrabbiata – I know. And I have posted many versions of simple pasta sauce before but I am just gonna go ahead and post another here. Pasta sauce is so easy – there is no excuse to buy bullshit jarred sauce at a far greater price. HERE is one you can make in the time it takes your pasta to cook. But – in a pinch – your favorite jarred sauce will do.
I used some wrinkly sad cherry tomatoes in my sauce. Every time I consider whether produce is still edible, I think of the Diary of Anne Frank. They lived on sub-par or rotting produce. For years. So, I am usually guilted into finding a way to use the questionable items.
Gnocchi are remarkably easy to make, too. Once the potatoes are baked – it can all come together pretty quickly & so incredibly delightfully. This recipe should feed 4 pretty easily but if you want to save a bunch for the future – simply put uncooked gnocchi on a cookie sheet lined with parchment paper. Put the sheet in the freezer & once the gnocchi are frozen, put them into sandwich bags in the freezer. When you want to eat them – boil them frozen or they will get gooey.
In the past, I have made these with eggs but this recipe is vegan & they came out SO LIGHT & PILLOWY! I will never use eggs in gnocchi again. I had to subsidize my Russet potato quotient with some random yellow potato. It didn’t hurt anything. But try to use Russet because of the starch & moisture factors.
Vegan Parsley Herbed Gnocchi with a Spicy Basil Marinara
INGREDIENTS
for the gnocchi
3 lbs Russet potatoes
1 TBS olive oil
1 cup chopped fresh parsley
1 1/2 cups (plus more) flour
S&P to taste
for the spicy basil marinara
1 6 oz can tomato paste
2 28 oz crushed tomatoes
30 grape or cherry tomatoes – quartered
1 TBS olive oil
6 garlic cloves – chopped
1/2 cup chopped basil
1-3 tsp crushed red pepper – optional
S&P to taste
DIRECTIONS
for the spicy basil marinara
Heat the olive oil over medium heat & saute the garlic for about 30 seconds. Add the tomato paste & fry another minute or so. Add the crushed tomatoes, chopped tomatoes & basil & about 1 cup of water. Add the crushed red pepper – if using.
Simmer covered on low for the hour it takes to bake the potatoes.
for the parsley herbed gnocchi
Heat the oven to 400 degrees. Bake the potatoes (directly on the rack) for an hour or until soft.
Halve the potatoes & let cool a bit & then peel them. If you have a ricer – rice the potatoes. Otherwise – mash’m up good with a potato masher.
Mash in the olive oil, parsley & some S&P. By hand, incorporate the flour 1/2 cup at a time until you get a dough that you can handle without it being too sticky. Depending on the sort of potatoes you used & their moisture – this might take more or less flour.
Roll out chunks of the dough into snakes less than an inch thick & cut into gnocchi.
You can leave them like that or roll them on a fork or a gnocchi board to get little grooves on them.
I like the little gnocchi board so that is what I used. They are super cheap – if you decide to buy one – like maybe $5.
Now – you can either freeze a bunch as I explained above or get to cooking them up. I let mine sit out an hour or so. It didn’t harm them.
Boil some salted water & when it is rolling – add the gnocchi. They are done when they float & stay at the top. Scoop out with a slotted spoon & serve with the marinara & more basil. Add some cheese or vegan cheese – if you desire. YUM!
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. This fucker was awesome! There are a few steps to assemble the ingredients but they are all easy. You can make this with any sort of chicken substitute you might like. I am obsessed with Beyond Meat strips. They do not have an overpowering taste & can easily be manipulated & I like the texture, too. Seitan works nicely, too!
Traditionally, banh mi have pork in them but I haven’t found a decent fake pork – unless you believe that pork is “the new white meat.” If so – this fake chicken could masquerade as fake pork, too.
This takes a few hours of planning ahead so that you can marinate the chicken & pickle the carrots & jalapeno & daikon.
If you cannot find vegan fish sauce – there are lots of pretty simple recipes for vegan fish sauce HERE. Whatever you do, do not skip the marinade because it tastes great & the sriracha mayo is good enough to eat with a spoon.
Marinated Chicken Banh Mi Sandwich
Makes two sandwiches
INGREDIENTS
2 crusty rolls or some high quality baguette
8 oz faux chicken
1 avocado – cut into slices
1/2 cucumber – sliced thin
leafy lettuce
2 radishes – sliced thin
1 jalapeno – seeded & sliced thin
cilantro
Olive oil or cooking spray
For the pickled vegetables
1 carrot – cut into matchsticks
daikon – cut into matchsticks
1 jalapeno – seeded & cut into matchsticks
3 cups warm water
3 TBS sugar
2 TBS salt
4 TBS white or rice vinegar
For the marinade
1/4 cup low sodium soy sauce
6 garlic cloves (or to taste) – minced
4 shallots (or 1/2 small onion) – diced
2 TBS fish sauce (vegan version – or omit it)
1 tsp sugar
2 tsp Chinese five spice
1 TBS hoisin sauce
1 tsp sriracha (or to taste)
For the spicy mayo
1/4 cup vegan mayo
1 lime
3 TBS sriracha
DIRECTIONS
Heat the oven to 350.
For the pickled vegetables
Warm the water & add the sugar, salt & vinegar & stir until the sugar & salt dissolve. Put the matchstick veggies in a bowl or jar & cover with the warm water mix. Store in the fridge for at least and hour or two.
For the marinade
Blend all the marinade ingredients & add the chicken to it. Store in the fridge for at least an hour.
For the spicy mayo
Blend the mayo with the sriracha & the juice of the lime. Store in the fridge.
For the Banh Mi
Prepare the cucumber, avocado, radishes & jalapeno. Set aside.
Heat a frying or grill pan. Treat it with cooking spray or olive oil & cook up the marinated chicken. Set aside.
Scoop the soft part of the bread out & throw it away. Heat the bread in the warm oven for 5 minutes.
To assemble – simply spread some spicy mayo on the bread. Then layer on some chicken. Then pickled veggies (drained well!) & radish slices. Add sliced cucumber & jalapeno. Add lettuce & cilantro. Add some avocado. Smash it together. Shove it in your face – and feel free to dip it in the extra spicy mayo.
To see images of my past posts & get links to the recipes – look on my Pinterest board – HERE.
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.
1 sheet roasted nori – cut into squares the size of your tofu cakes
1/2 cup all-purpose flour (or your flour of choice)
Water
1 TBS flaked roasted seaweed
1 TBS kelp granules
pinch salt
1 TBS fresh lemon juice
Panko or other bread crumbs – about 1/2 cup or more
Cooking spray
2 slices vegan cheese
2 buns
for the tartar sauce
1/4-1/3 cup vegan mayo
1 tsp sweet relish
1 tsp chopped dill pickle
1 tsp minced onion
1 tsp fresh lemon juice
pinch of salt
Heat the oven to 400 degrees.
Split the tofu in half & then press them between paper towels with something heavy on top. After 20 minutes or so – cut the two slices into squares.
Put panko in one bowl. In another, whisk enough water in with the flour, flaked seaweed, kelp granules, lemon & salt so you get a thin batter. Put a square of nori on each tofu cake & dredge through the batter & then the panko – getting all sides covered. Place on a cooking sheet topped with parchment paper. Spray with some cooking oil & bake for about 30 minutes or until the breadcrumbs are golden. Top with cheese & cook until melted.
While they cook, whisk the tartar sauce ingredients together.
When the tofu is golden & the cheese melted, place each tofu cake on a bun & top with tartar sauce. Enjoy!
