Breakfast Tacos

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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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Like lots of my “recipes” – this is more just a suggestion.  You can fill your breakfast tacos with any combination of ingredients you prefer.  I know this recipe will bum out the vegans out there but the eggs I used here were given to me by a person who raises chickens for eggs.  Locally sourced & cruelty-free as it can get for eggs.  You vegans can scramble some tofu instead.

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Here is what I used for two tacos:

2 corn tortillas – warmed on the burners of my stove until they charred just a bit

2 eggs

Olive oil

Red bell pepper – diced

Red onion – diced

Purple cabbage – diced

Cilantro

Avocado – sliced

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Here is what I did:

I scrambled the eggs with some S&P.

I heated some olive oil in a pan & sauteed the onion & red pepper with a pinch of ground cumin until the vegetables were soft.  I added the eggs & cooked to the point I like eggs cooked & simply built the tacos by adding the eggs & then garnishing with more chopped red pepper, purple cabbage, cilantro & avocado.  Ole!

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Vegan Hot & Sour Chicken with Rhubarb Sauce & Kale & Rice

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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.

images (1)download (1)

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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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MY BOOK READING IS THIS SUNDAY, folks!  I hope you will come on out!  I need all the support I can get!

OK – so this dish is very easy to make & surprisingly tasty!  And damned good for you, too!  I bought some rhubarb at Super King recently & I found a few versions of this dish – one using pork & one using tofu.  I do not eat pork & I am not a huge fan of tofu but I AM a huge fan of Beyond Meat’s vegan chicken – so I used that instead.  Why not try it yourself – for FREE?

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Vegan Hot and Sour Chicken with Rhubarb Sauce & Kale & Rice

INGREDIENTS

9 oz Beyond Meat chicken strips (or other vegan option)

for the marinade

2 Tbsp honey (agave nectar for vegans – though my friend Rose knows a bee keeper so I used honey she gave me)
1 tsp ground allspice
1 TBS fresh ginger – minced
1 tsp crushed red pepper
1 Tbsp olive oil (plus a little extra for cooking)
1 Tbsp rice vinegar

for the rhubarb sauce

3 cups rhubarb, trimmed and roughly chopped
1-2 TBS fresh ginger – minced
1-3 tsp crushed red pepper (depending on your heat tolerance)
3 cloves garlic
3 Tbsp honey (or agave)
3 Tbsp soy sauce

for the rice & kale

1 cup uncooked rice
1 head kale – ribs removed & chopped
1-2 tsp sesame oil

garnish (optional)

Lime wedges

Cashews – chopped

Scallions – chopped

Cilantro – chopped

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DIRECTIONS

Serves 2

This will make more rhubarb sauce than you will need but it should keep for about a week & I bet you will love this dish enough to make it a second time.

Mix the marinade ingredients & toss with the chicken.  I did this right in the bag & left it in the fridge overnight but an hour or so should do.

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Cook the rice as per directions.

Meanwhile – put the rhubarb sauce ingredients into a food processor & puree them.  Add a little olive oil to a sauce pan & simmer the rhubarb sauce so that it warms through & the flavors meld.

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Heat a little olive oil in a saute pan & warm the chicken through.  Set aside.

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In the same pan, add the kale & saute until it wilts somewhat & turns vibrant green.  Add the rice & mix well.  Add a tsp or so of sesame oil & stir it in.

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When you are ready to eat, put some rice & kale on each plate, top with chicken & rhubarb sauce & garnish as you like & eat it up!

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Bathing and the Single Girl by Christine Elise McCarthy

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A wonderful review of my novel – Bathing & the Single Girl!

Cordy

                I must admit I bought this book only because it was written by my favorite actress Christine Elise McCarthy. She’s not just my favorite actress, I admire her for a lot more things. For acting, writing, photographing, for being a vegetarian – and for her food blog. I love the way it’s written, I love Christine’s sassy comments, and the photos she posts of the food she makes. I just think she’s a great person. However, I wasn’t quite sure at first that I wanted her book, because it’s not what I usually read. I must admit I was curious, though, and encouraged by positive reviews, so I decided to buy it.

                When I finally made this decision, it turned out they don’t mail to Poland. I considered a Kindle version for some time and reading it on my friend’s Kindle, but decided against it. I mean, a…

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Roasted Cauliflower Bites with Sriracha Ketchup & Doomie’s Home Cooking & Good Times at Davey Wayne’s

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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.

images (1)download (1)

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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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Easy & yummy.  And nearly guiltless!!!

Roasted Cauliflower Bites

INGREDIENTS

1 head of cauliflower cut into small florets

S&P

1/4 cup olive oil  (more or less – depending on the size of the head of cauliflower)

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DIRECTIONS

Toss the cauliflower in just enough oil to lightly coat all the florets & add some S&P.

Roast at 400 degrees for about an hour – turning 3 or 4 times in the process.

Serve with sriracha ketchup!  DEVOUR!

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Sriracha Ketchup

INGREDIENTS

1/2 cup ketchup

2 TBS sriracha (more or less – depending on your heat tolerance)

2 tsp lime juice

2 tsp chopped cilantro

1 tsp rice vinegar

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DIRECTIONS

Mix that shit up!  Should last in the fridge a week or more.

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OK – first of all – my book reading in Pasadena is THIS SUNDAY!  COME ON OUT!

Secondly – a vegan friend of mine, Ethan, was in town this week promoting veganism for the Humane League on the Warped tour.

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I finally had a companion (or 5 – as he was traveling with 4 peers) to try out a place I have been DYING to try – Doomie’s Home Cooking!!!!  It is right in my hood & it is vegan but not healthy vegan.  It is greasy, comfort food at its best.  Check out the menu.

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Impressed?  Me, too!  And as if this were not enough – Doomie’s has over 150 items on the “secret menu.”  Among them – a vegan BIG MAC!!!!

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The kids Ethan was traveling with were quite aware of the secrets at Doomie’s and they ordered a Dinosaur Egg.  I am not quite sure what it is but here is what it looked like.

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I think it involves something like mashed potatoes & cheese in a deep fried ball with gravy – but I am unclear.  One of them ordered the Big Mac – but with fried chicken instead of burgers.

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The secret menu includes anything you want them to make from the ingredients they have on hand & every sandwich is available served between two grilled cheeses rather than just bread or a bun.  Ethan opted for some kinda fried chicken sandwich between two grilled cheeses.  Here it is & here he is trying to fit it in his mouth.

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We all sampled the fried shrimp & they were VERY convincing!

I cannot recommend this place highly enough!!!!  I am taking the carnivorous Badass Miles Miller there when he visits in two weeks & I am going to convert that son-of-a-bitch to loving the fake meats as much as the cruelty-ridden real meat he subsists upon.

Zits popping out of our faces from grease consumption, we staggered back out into the sunlight – blinking away the brightness & weaving from sudden onset food comas.  And I thought!  OMG!  I have some people I can drag to another place I have been DYING to try – Good Times at Davey Wayne’s.  It, too, is right in my hood and – likely because they were to food-drunk to resist – my companions agreed to go there with me.

The entry is hidden in this little alley garage sale thing.

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At first, I was later told by my vegan companions, that as I spoke to the doorman seated there, they feared I was stopping in the alley to buy drugs.  LOL!  Never fear!  I was just being carded.  Because behind that refrigerator door –

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is Davey Wayne’s!  Pull the fridge door open & it isn’t condiments & produce you find.  No!  You find STAIRS!  That lead you into this 70’s awesomeness!

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See the giant Jenga game in the outdoor area?  This place fucking rules!  We were there at the crack of broad-daylight-5pm – on a MONDAY – and there were like 20 or 30 people there.  Just enough so it felt populated but there was still tons of room & many seating options.

The bartenders were friendly (that matters) – and one mustachioed gent agreed to mix me up a Last Word cocktail by my directions – as he was unfamiliar with the drink.  Here is his:

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I am a huge fan of this cocktail & it was one of the things I posted on DAY ONE of my blog’s life.  Here is my Last Word effort

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And here is one from the Capital Bar & Grill in Little Rock.

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The Last Word set me back $10 but that seemed fair to me & the whole experience was tremendous!!!  I very much recommend both Doomie’s and Davey Wayne’s to all!   Your cool factor will rise immensely.

 

 

Vegan Korean BBQ Beef Lavash Pizza with Arugula

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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.

images (1)download (1)

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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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vromans front vromans back

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This can be made with real beef but I used Beyond Meat’s Beefy Crumbles.  I also used my homemade Spicy Korean BBQ sauce from my vegan BBQ ribs post.  Pizza toppings are really personal & these toppings are more just suggestions than a recipe.  The BBQ sauce is REALLY good, though!

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Spicy Korean BBQ Sauce

INGREDIENTS

3/4 cup dark brown sugar

3/4 cup low sodium tamari (soy sauce)

1/4 cup water

1 TBS rice vinegar

2 TBS chili paste (sambal oelek or other type)

2 TBS Gochujang (optional)

2 tsp sesame oil

1 tsp ground pepper

1 TBS fresh ginger (minced)

5 garlic cloves – minced

2 TBS cornstarch

DIRECTIONS

I put everything EXCEPT the cornstarch into a little crock-pot & left it for two hours.  Once it was bubbly – I added 2 TBS cornstarch & whisked it in.  That made the sauce very thick & gooey.  Perfect!  You can do this stove-top by just bringing everything (except cornstarch) to a boil & then whisk in the cornstarch.  It would likely take only a few minutes to come together.

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I used lavash bread as the base because each piece only has 240 calories so it is a great lower-calorie way to make pizza.

The toppings I used were:

Beefy crumbles mixed with some Korean BBQ sauce

Cherry tomatoes – halved

Grated carrots

Red onion – sliced VERY thinly

Grated cheese (real or vegan – your call)

I cooked this in the oven at 350 degrees for about ten minutes.

After the pizza was cooked – I added:

Jalapeno – diced

Arugula – tossed in a bit of olive oil & a pinch of salt

More tomatoes

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