Vegan Meatloaf Cupcakes with Sriracha Mashed Potatoes

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All Photos © Christine Elise McCarthy 2014

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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These are pretty yummy and can be made with any sort of meatloaf – whether meat or vegetarian or vegan.  I made this up from things I thought would be in real meatloaf – without the meat – even though I have never made meatloaf before. I know real meatloaf recipes usually require eggs but I was determined to make this vegan WITHOUT making a run to the store for special ingredients.  I whipped the resulting “meat” into a puree in my food processor – because I wanted it to be as authentic seeming as possible.  So many vegan meatloaf recipes result in evident rolled oats & other visible ingredients that would tip off to a meat eater that they were getting something “healthy.”

My only warning about these is that they were a tad hard to get out of the cupcake pan because they were very soft & moist.  That is a good thing for eating but a bad thing for presentation so – simply remedy!  Use paper or foil cupcake liners.  Or maybe let them cool a bit before trying to move them but the paper liners seem foolproof – so I recommend very highly that you use them.

This recipe made 7 cupcakes and two of them filled me to capacity for dinner.  So – I would guess this recipe safely feeds three as a main course – with maybe a side veggie.  Use my Vegan Sriracha Mashed Potatoes recipe HERE or whatever mashed potato recipe you prefer – or try mashed cauliflower!

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 Vegan Meatloaf Cupcakes

INGREDIENTS

1 lb meatless ground beef

1-2 TBS olive oil

5 celery stalks – diced

1 onion – diced

1 jalapeno – seeded & diced (optional)

4 garlic cloves – chopped

1/4 cup fresh parsley – chopped

2 tsp dry oregano

1 tsp pepper

Salt to taste

1 tsp vegan Worcestershire sauce or tamari

1 TBS sriracha

1/4 cup ketchup

1/4 BBQ sauce

2 TBS Dijon mustard

1/4 cup breadcrumbs

2 tsp onion powder

2 tsp garlic powder

1 tsp dry sage

Extra ketchup or BBQ sauce as a glaze

Cupcake liners

Scallions & sriracha as garnish

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DIRECTIONS

Heat the oven to 350 degrees.

Make your MASHED POTATOES.  Set aside.

Heat the olive oil over medium heat & saute the onions & celery until soft.  Then – pretty much add all the other ingredients & blend together.

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If you are using cupcake liners – you can just start shoving this meatloaf into the cupcake pan.  Either way – you might choose to do what I did – which was puree this shit in a food processor.

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I really recommend using cupcake lines but, if you do not, grease the cupcake pan with cooking spray & put the meatloaf in the pan.  Top each with a little ketchup or BBQ sauce & bake for about 30 minutes.  When they have cooled a bit – pop those bad boys out & top with mashed potatoes.  I left mine like this & reheated them for about 20 minutes at 350 when I was ready to eat.  If you are rearing to go – top those potatoes with sriracha & some chopped scallions.  Settle in & eat them all if you want.  Then – in a food coma – navigate your ass to www.BathingBook.com and buy my book!  Read the reviews!  IT IS A HILARIOUS book – I promise!

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LARGE BathingandthesinglegirlOrangeV52

Vegan Sriracha Mashed Potatoes

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All Photos © Christine Elise McCarthy 2014

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 hardly counts as a recipe but I am posting it as a companion to my next post.

Here is the recipe:

Make your favorite mashed potatoes – vegan or otherwise – and swirl some sriracha on them and use a knife to marble the sriracha into the potatoes.

What I actually used was about 7-8 Yukon gold potatoes.  I cut them up & boiled them until they were soft.  I mashed them with about 1-2 TBS vegan butter & a splash of almond milk.  I added S&P to taste.

I garnished them with the sriracha and some chopped scallions.  Voila!

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Check out how to use them on vegan meatloaf cupcakes!

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Vegan Parsley Herbed Gnocchi with a Spicy Basil Marinara

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All Photos © Christine Elise McCarthy 2014

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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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.

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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.

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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

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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.

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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.

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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.

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You can leave them like that or roll them on a fork or a gnocchi board to get little grooves on them.

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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.

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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!

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Oh – and remember to buy my book!  IT IS HILARIOUS!  www.BathingBook.com

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Creamy Vegan Cauliflower Chowder

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All Photos © Christine Elise McCarthy 2014

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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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I don’t know how many of you are hip to unsweetened almond milk but it is genius!  Between the vegan milk options available now & coconut milk – there are increasingly fewer excuses not to cut dairy out completely.  I’m still a bit hooked on cheese, though.   I was a pescatarian for 25 years but just this year gave up seafood.  I am still adjusting to that reality but, I have to admit, I aspire to a vegan diet & am making baby steps all the time.  Chowders like this one make that so much easier!  Creamy & thick & vegan!  MMMMMM!

Say – have you heard?  I am an actress & used to be known – primarily – for my role as Emily Valentine on the original 90210.  Remember her?

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But now I am a published AUTHOR & now I look like this & here is the book I wrote!

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The reviews om Amazon are VERY encouraging so I hope you all will give it a read!

That said – let’s get on with the chowdah!  There are lots of ingredients but they are all simple & easy to find.  You can add corn or other veggies if you like or – if you are still eating meat or fish – add a couple of cans of clams or some cooked (or vegan) chicken pieces.  But I promise – this is very satisfying as it is!

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Creamy Vegan Cauliflower Chowder

INGREDIENTS

1 small head cauliflower – cut into small pieces

1 large onion – diced

4 carrots – diced

5 celery stalks – diced

1 potato – cubed

Corn – either a can or the kernels cut from a few cobs (optional)

3 bay leaves

2 TBS olive oil

2 TBS vegan butter (or real butter – if you are not vegan)

1-2 vegetarian bouillon cubes

1/4 cup flour

1 13 oz can unsweetened coconut milk (I used lite)

4 cups almond milk (unsweetened)

1 tsp pepper

Salt to taste

2 TBS fresh thyme

1 generous pinch dry thyme

1 TBS dry parsley

1-3 tsp sriracha or other hot sauce (optional)

1 large handful chopped fresh parsley

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DIRECTIONS

Heat the olive oil & butter & bay leaves over medium heat in a large stock pot.  Add the onion & saute until soft – about 5 minutes.

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Add the bouillon cubes, carrots, celery, potato, cauliflower & corn (if using) and saute another 5 minutes or so – stirring often.  Then stir in the flour.

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Incorporate the flour & then add the coconut & almond milks.  Stir in the pepper, fresh & dry thyme, dry parsley & sriracha (if using).

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Simmer for about 20 minutes – stirring often – and cook until the vegetables are tender.  If the chowder gets too thick – add more almond milk.  This works when reheating leftovers, too.  If it is too thin, add a TBS of flour or just simmer it until it reaches the desired consistency.

Add salt to taste & add the fresh chopped parsley.  Garnish with more sriracha – if you like a little heat in your comfort food!   Eat it up, you crazy vegan sonofabitches!

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Garlicky Kale & Mushroom Pasta (with a Vegan Option)

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All Photos © Christine Elise McCarthy 2014

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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You may or may not have noticed that I often use certain ingredients in streaks.  This is primarily due to a desire to recreate with the leftovers from a previous recipe.  This is one of those.

Yesterday I presented Sauteed Kale & Mushroom Quesadillas with Horseradish Cream Cheese & Poached Eggs.

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The fact is, I sauteed the entire 10 oz package of chopped kale & the entire 8 oz package of mushrooms & that quesadilla did not use very much of that up.  So – I now present this pasta dish.

I used heavy cream & real Parmesan.  If you are vegan – just sub those out with a vegan variety or eliminate them entirely.  The dish is pretty flavorful & the absence of dairy should not have any negative impact.

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Garlicky Kale & Mushroom Pasta

feeds 4 easily

INGREDIENTS

1 lb pasta (I used macaroni leftover from my Smoky Guinness Mac & Cheese with Crispy Fried Onions)

10 oz bag (or one large bunch) kale – stemmed & chopped

2 TBS olive oil

8 oz mushrooms – sliced

4 garlic cloves – chopped

1 tsp garlic powder

1/3 cup Parmesan (or vegan alternative) – grated – optional

1/2 cup heavy cream (or vegan alternative) – optional

Parsley – chopped

Extra Parmesan as garnish – optional

S&P to taste

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DIRECTIONS

Cook the pasta, drain & set aside.

Heat the olive oil in a large saute pan over medium heat & add the garlic & garlic powder.  Add the kale & mushrooms & saute over med-high heat until the mushrooms & kale are tender, 5-10 minutes or so.  Add the heavy cream & Parmesan (if using) and blend it in completely.  I added a bit of salt (not a lot because the Parmesan is salty) and a LOT of pepper – 2 tsp or more.  Go lighter if you do not like a lot of spice.

Add the pasta & mix it all in.  Taste for S&P.  Add the chopped parsley.  Serve it up & add more Parmesan, if you like!

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Sauteed Kale & Mushroom Quesadillas with Horseradish Cream Cheese & Poached Eggs

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All Photos © Christine Elise McCarthy 2014

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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Sometimes I feel guilty posting something as a “recipe” when all I am really doing is suggesting a combination of ingredients.  I had:

INGREDIENTS

Tortillas

Kale – chopped into small bits (stems removed first)

Mushrooms – sliced

Cream Cheese

Horseradish

Grated cheese blend (mozzarella & cheddar)

Eggs

Olive oil

I made the thing you see here.

Poaching eggs can be quite a thing.  I have this handy little poacher:

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I boiled the water beneath that the egg cuppy thing.  A sprayed the cuppies with cooking spray.  I added the egg & turned the heat off & covered the pan.  I waited three minutes.  I had poached eggs.  HERE are some more professional suggestions about poaching eggs.

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Sauteed Kale & Mushroom Quesadillas with Horseradish Cream Cheese

DIRECTIONS

Wait to poach your eggs until the quesadilla is nearly done.

Heat 1-2 TBS olive oil in a large saute pan.  Add the kale & mushrooms & saute over med-high heat until the mushrooms & kale are tender. 5-10 minutes or so.

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Meanwhile – with a fork, mix prepared horseradish – to taste – into a chunk of cream cheese.  Set aside.

When you are ready to eat, heat a clean saute or grill pan over medium heat.  Smear the cream cheese on a tortilla & place it the pan.  Top with kale & mushrooms & grated cheese.  Top with the another tortilla.  Get the water for your poached eggs boiling.

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Press this with the lid of a pan & heat a minute or two (or until it begins to brown), give it a good press with the lid & then carefully flip it.  Press with the lid.

Now poach your eggs in the manner you selected.

When the quesadilla is ready, slice it up & stack it up & top it up with poached eggs.

Pour yourself a mimosa & get your feed on!   Then go HERE on Amazon and buy my book!

HAPPY SUNDAY!

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Vegan Cauliflower, Potato & Chickpea Wrap (or Rice Bowl) with Lentil Hummus

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All Photos © Christine Elise McCarthy 2014

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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Do not be intimidated by the list of ingredients.  If you look closely, you will see that most are just spices and things you probably already have around.  This is simple to throw together.  You can use this curry in a wrap or over rice.  I like a heavy amount of spice in my curries so I am going to put a range with the spices in this recipe.  You can start lighter & add more if you feel it needs it.  In every case – I went with the higher quantity.

As a note – you can make chickpeas from dry beans and lentils & even rice and, once cooked, put small quantities (measure one cup or two per bag) into sandwich baggies & fill them just enough that they can be closed & still be flat – as if a sandwich were in there.  Mark the bag with the quantity inside & then freeze them for later use.  You can do this with leftovers, too.

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Vegan Cauliflower, Potato & Chickpea Wrap (or Rice Bowl) with Lentil Hummus

INGREDIENTS

Tortillas or wraps of your choice OR cooked rice of your choice

1 cup cooked chickpeas

2 cups potatoes – cubed

2 cups cauliflower – cut into small florets

1/2 cup peas

1 jalapeno – seeded & diced

2-4 garlic cloves – chopped

1 TBS ginger – minced

2 TBS grapeseed or canola oil (or olive oil)

1/2 – 1 TBS cumin seeds

1/2 – 1 tsp turmeric

1/2 – 1 tsp ground coriander

1/2 – 1 tsp ground cumin

1/2 – 1 tsp chili powder or cayenne

1/2 – 1 tsp salt

cilantro – chopped

some red onion – diced

sriracha

for the lentil hummus

1 cup cooked lentils

10 cherry tomatoes – quartered (or similar amount of other tomato)

1/2 TBS olive oil

1/2 tsp each: salt, cayenne, ground cumin, garlic powder

1 tsp sriracha

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DIRECTIONS

for the lentil hummus

Heat the oil in a pan.  Add the other ingredients.  Heat through & mash with a wooden spoon.  Set aside.

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for the Vegan Cauliflower, Potato & Chickpea Curry

Chop all the vegetables so they are ready to go.

Heat the oil over medium heat.  When hot, add the cumin seeds & heat until they begin to pop.  Add garlic, ginger & jalapeno & cook for about a minute.  Add the potatoes & cook, covered, for two minutes.

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Meanwhile, whisk the turmeric, ground cumin, ground coriander, and chili powder into 1/2 – 1/3 cup water.

Add the cauliflower, chickpeas, peas & spice water to the potatoes and stir to blend.  Reduce heat to med-low.  Cover & simmer for 10-15 minutes – being careful not to burn the vegetables.

Now – simply dish this out over some rice & garnish with cilantro, red onion & sriracha.

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Or – spread some hummus on a wrap.  Top with onion & cilantro & some curry.  Add sriracha, if you like.  Roll that fucker up & eat it with abandon!  Then, feeling all awesome & vegan & badass – go onto Amazon.com & buy my book!  Read the reviews!  Men & women both seem to love it!

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