Vegan Indian Chicken Coconut Curry (Slow Cooker)

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All Photos © Christine Elise McCarthy 2015

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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I have been making Indian food since the eighties.  I love it!  On this blog, I have shared

my Smoked & Spicy Indian Eggplant Curry (Vegan – Vegetarian) –

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my Indian Yellow Curry Cauliflower with Coconut Milk & Forbidden Black Rice (part 2 of a 3 curry meal) –

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my Indian Spinach & Garbanzo Curry Pot Pie Cupcakes in Homemade Herbed Tart Crust –

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my Indian Lentil Soup with Fresh Fenugreek & Harissa Spiced Tomatoes –

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my North Indian Chana Masala or Sour & Spicy Chick Pea Stew with Basmati Rice –

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my Potato and Cauliflower Tikka Masala – Vegetarian or Vegan or Not – for the Slow Cooker! –

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my Saag Aloo or Kale, Spinach & Pan-Roasted Potato Curry (Vegetarian or Vegan) –

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my Spicy Vegan Chicken and Mushroom Curry with Cauliflower and Chickpeas –

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my Vegan Slow Cooker Red Curry Lentils –

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my Easy Vegan Spicy Lamb Curry

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my Vegan Crockpot Beef & Potato Coconut Curry Stew –

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my Vegan Cauliflower, Kale & Chickpea Curry for the Slow Cooker –

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my Red Kidney Bean Curry or Rajma –

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my Potato Masala with Forbidden Black Rice (part 3 of a 3 curry meal) 

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my Vegan Chana Masala or Chick Pea & Spinach Curry

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my Vegan Beef, Potato & Squash Curry with Gluten-Free Cauliflower “Rice” –

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and my personal favorite – Vegan Punjabi Baingan Bharta – A Spicy Roasted Eggplant Dish from India with Basmati Rice

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BUT – this dish today has to be the easiest BY FAR and it is so fucking delicious – I can hardly stand it!   Just throw the ingredients into a slow cooker & come back in two hours and HOLY SHIT!  The house smells like an Indian restaurant & the curry is SO yummy & creamy & vegan!  So – what is your excuse?

Go buy some Beyond Meat chicken & get the party started!

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Vegan Indian Chicken Coconut Curry (Slow Cooker)

Serves four or more – especially with rice

INGREDIENTS

(any vegetables work but I used the ones listed)

9 oz vegan chicken

1 tomato – diced

5 mushrooms – sliced

1 onion – diced

1 cup peas

1 cup dry (or canned) chickpeas

4 cloves garlic – chopped

1 TBS ginger – minced

6 oz tomato paste

1 (15 oz) can lite coconut milk

1 can Rotel (or 15 oz diced tomatoes)

1 TBS turmeric

1 TBS chili powder

1 TBS curry powder

1 TBS garam masala (if you can’t find it – make it – recipe HERE)

10 green cardamom pods (if you can’t find it – blow it off)

1 TBS cornstarch

2 cups vegetable stock

1 TBS nutritional yeast (very optional)

Cooked rice

Cilantro as garnish

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DIRECTIONS

Put everything except the peas & cilantro into a slow cooker.  Set on high.  Cook two hours or until the chick peas are tender (not an issue if you used canned ones).

Stir in the peas.

Serve with rice & garnish with cilantro.

It don’t get easier than that, bitchez!

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Vegan Spicy Creole Black-Eyed Peas (Slow Cooker or Stove Top)

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All Photos © Christine Elise McCarthy 2015

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 another entry in the “easy & awesome” category.  I made this in a slow cooker (on low), left unattended from 10-7.  You could likely get this done in 4 hours on high – less if you used canned beans.  Stove top – with canned beans – under an hour & only that long to let the flavors meld.  There is no oil or fat of any kind added here

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Vegan Spicy Creole Black-Eyed Peas (Slow Cooker or Stove Top)

Feeds 6 or more with rice

INGREDIENTS

1 lb dry black-eyed peas

1 onion – diced

6 celery stalks – chopped

2 tomatoes – diced

1 (4 oz) can diced jalapenos

4 garlic cloves – minced

6 cups vegetable stock (one cup if you are using canned beans on the  stove top)

1-4 chipotle peppers in adobo sauce (canned) – chopped

1 TBS lemon juice (fresh!)

2 TBS Creole seasoning

Garnish – COOKED RICE,  cilantro, chopped jalapenos (I used red ones), avocado, diced tomato, hot sauces, diced onion – kinda anything you might put on chili.

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DIRECTIONS

Put it all into a slow cooker on low for 8 hours or on high for 4 hours.  These numbers are not exact because slow cookers vary in efficiency & temperature etc.   Mine sat for 9 hours & the beans were a bit overcooked but it left them soft & creamy & they held their shape.

Stove top with canned beans – use about a cup of stock & bring it all to a boil & then lower heat & let simmer for about an hour so the flavors can come together.  If you are doing stove top with dry beans – be sure to soak them overnight first or to quick soak them and be prepared to let them simmer for two hours or more – or until the beans are tender to your taste.

Serve with rice & the garnish of your choice!  EASY!

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Super Easy and Extra Spicy Vegan Szechuan Chickpeas (Slow Cooker or Stove Top)

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All Photos © Christine Elise McCarthy 2015

To see images of my past posts & get links to the recipes – look on my Pinterest board – HERE.

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OK.  Another SUPER DUPER easy one!!!  I just threw this shit into a two serving slow cooker, hiked for two hours – and came back to this really spicy & really yummy dish!  While Szechuan dishes are typically very greasy – this has only one TBS of sesame oil in the whole thing.  None of the ingredients are particularly exotic & if you find one in the list you don’t have because it is too exotic for your local stores – blow it off.

These dry red chilies are kind of important for flavor but I expect most big grocery stores will carry them.  If not – sub out with crushed red pepper in a quantity that suits your tolerance for heat.

Stove top – this can be ready in 20 minutes.

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Super Easy and Extra Spicy Vegan Szechuan Chickpeas (Slow Cooker or Stove Top)

serves 2 with rice

INGREDIENTS

2 (15 oz) cans of chickpeas

2 TBS hoisin sauce

2 TBS chili paste (chili garlic sauce or sambal oelek or sriracha)

2 TBS balsamic vinegar

1 TBS sesame oil

5 TBS low sodium soy sauce (or tamari)

1 TBS ginger – minced or grated

4 garlic cloves – minced

2 TBS Chinese rice cooking wine (not vinegar) or dry sherry

1/4 cup water

5-10 dry red chilies (halved or quartered) – THIS IS A LOT – so – use way less if you are not heat tolerant – the seeds are hot so discard if you hate spice.  I used 15 peppers in this – seeds & all – hence EXTRA spicy.  PS – you do not EAT these peppers once the dish is cooked.  Use crushed red pepper (to taste) if you cannot find these.

1/2 tsp Chinese Five Spice

1 tsp anise pepper (or Szechuan pepper – they are the same thing)

1 TBS cornstarch

PEANUTS as garnish

Scallions

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DIRECTIONS

Put everything except the peanuts into a slow cooker & leave on high for two hours.  Stir in the peanuts.

OR – stove top –

Put everything (except peanuts & cornstarch) in a pan & heat through.  Whisk in cornstarch & heat until it thickens.  Stir in the peanuts.

Serve over rice with sliced scallions.  REMEMBER – do NOT eat those dry red peppers.  I mean you can – but it is not advised.

See?  EASY!

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Easy 10-minute Vegan Firecracker Chicken

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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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OK, people!  This dish is INSANELY easy & outrageously good!  Better than take-out!  Wow your friends!  Make your neighbors jealous.  Oh – and buy my book!

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FULL DISCLOSURE – this is an update on my original April 26, 2014 post.  That version involves browning the chicken & baking it but THIS version can be done stove top in about 5 minutes.  Ready?

OK- that said – back to this outrageous revelation!  You can use real chicken or shrimp, if you want, but I hope you will try it with this stuff – Beyond Meat.  Go to their site to find out which retailers near you might carry it.

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Also – this could be made using any pre-made buffalo sauce bought from the supermarket.   But I had extra buffalo sauce from my Vegan Buffalo Falafel Sliders with Smashed Avocado so I used that.

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Homemade Buffalo Sauce

(This makes more than the 1/3 cup required for the Firecracker Chicken)

INGREDIENTS

2 tablespoons olive oil

2 tablespoons flour

1 cup cayenne based hot sauce

¼ cup water

1 tablespoon vinegar

DIRECTIONS

In a small saucepan, heat the oil over a medium-low heat. Add the flour and stir constantly until the flour starts to look golden and smell sorta toasted. It can bubble but do not boil it.  This should take about 4 minutes.  Add half the hot sauce and stir until it is all mixed. The flour should thicken it a bit. Add the rest of the hot sauce, water, and vinegar and stir until it is all mixed up. Set aside.

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Can I repeat how easy & insanely yummy this is!  And do not expect it to taste like buffalo sauce.  It doesn’t.  At all.  Which is bizarre.  So – if buffalo sauce ain’t your thing – still try this.  And know – the more sugar you add – the less you taste any buffalo sauce element.

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FIVE MINUTE Spicy & Easy Vegan (or Not!) Firecracker Chicken

Feeds one well

INGREDIENTS

9 oz vegan chicken – cut into cubes

1/3 cup Buffalo sauce (store bought or homemade – recipe above) – I used Frank’s

1/2 cup light brown sugar

1 TBS apple cider vinegar

1/4 tsp salt

1 TBS water

1/4 tsp crushed red pepper (or to taste)

Scallions – chopped for garnish

Cooked rice

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DIRECTIONS

Cut the chicken into cubes.

For the Firecracker sauce, heat the Buffalo sauce, brown sugar, apple cider vinegar, salt, crushed red pepper & water until the sugar dissolves.  Add cut up chicken & simmer until it is warmed through & the sauce is thick.

Serve that shit over your rice with some scallions.  Resist the urge to pour it all over your naked body & roll around in ecstasy.   That shit is hot and WILL burn you – and it really is too delicious to waste on your sordid sex life.

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Vegan Spicy Citrus Black Beans (Slow Cooker or Stove Top)

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All Photos © Christine Elise McCarthy 2015

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 as easy as putting everything into a slow cooker & walking away.  I did not even pre-soak the beans – but I did leave them cooking for nine hours on low.  You could speed this process up either by using canned beans or soaking dry beans overnight or quick soaking them or cooking them on a higher setting – or by doing it stove top.  These are mildly spicy & mildly citrusy.  You could ratchet either of those flavors up or down – according to your preferences.

To toast cumin – cook it in a dry pan over high heat until it becomes aromatic & just starts to brown.  Grind with mortar & pestle or with the bottom of a spoon on a cutting board.

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Vegan Spicy Citrus Black Beans (Slow Cooker or Stove Top)

Makes a shit ton – probably enough to feed 8-10 with rice

INGREDIENTS

2 lbs dry black beans

12 cups water (10 if you are cooking on higher heat or stove top – maybe 2 of you are using canned beans)

Juice of 2 limes

juice of 2 lemons

juice of 2 oranges

10 garlic cloves – minced

4 (or more or less) chipotle chilies in adobo – minced

2 onions – diced

4 serrano (or jalapeno) peppers – minced

1 red (or other color) bell pepper – chopped

2 TBS toasted & ground cumin (see note above) – or regular ground cumin

3 TBS dry oregano (or fresh – chopped)

4 bay leaves

1 TBS dry sage or 2 TBS fresh chopped sage

1 TBS of salt

3 TBS sriracha

A few squirts of hot sauce (I love Crystal)

Garnish – cilantro & cooked rice

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DIRECTIONS

Put it all in a slow cooker on low for 8-10 hours or on high for 4-5 hours.

Stove top – put everything in a very large stock pot & bring to a boil & simmer until the beans are tender (90 minutes or more or until the beans are tender).

All of these methods will go much faster with beans soaked overnight and, in the case of canned beans, the only times required is maybe an hour to let the flavors meld.  If any of these versions get too thick – just add water. If they seem too runny – either cook the liquid down or – puree a small amount of the beans & return them to the pan.  That should thicken them nicely.  Garnish with cilantro & serve with rice.

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Homemade Black Pepper Fettuccine Pasta with Summer Truffles, Parmesan and Butter

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All Photos © Christine Elise McCarthy 2015

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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I made this dish with THESE noodles & simply added a tablespoon of ground pepper to the eggs before kneading them into the dough.   Any dry pasta would work, too, but fresh noodles are just that much more delicate and the flavors here benefit from that.  If you cannot (or don’t care to) make homemade pasta – maybe buy the fresh pasta available at most supermarkets in the refrigerated section.

I found these truffles at my local Gelson’s for $14 and could not resist trying them – for that low price.

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Ultimately, they were very, very lightly flavored – so I added a drizzle of the truffle oil above.  Still, the flavors were almost imperceptible but that was OK because I discovered that noodles with butter & Parmesan (and maybe some fresh parsley) are pretty awesome, too, and had that as my second meal with the homemade fettuccine.

If you ever come across actual fresh truffles, come back to this recipe & try them this way.   Or – if you have a truffle oil you love, drizzle that on the pasta & skip the actual truffles, altogether.

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Homemade Black Pepper Fettuccine Pasta with Summer Truffles, Parmesan and Butter

Serves 2

INGREDIENTS

1/2 lb fresh pasta (or dry pasta of your choice)

2 Summer Truffles (optional) – sliced at thin as you can muster

Truffle oil

2 -3 TBS of the highest quality butter you can find (preferably grass fed)

1/2 cup or more of Parmesan cheese (highest quality you can find) – grated or shaved

Salt

Freshly ground pepper

Fresh parsley – chopped (if you are not using truffles)

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DIRECTIONS

Cook & drain the pasta – reserving about 1/2 cup of the hot pasta water.

Melt the butter in a large saute pan (large enough to hold all the pasta).   I drizzled a bit of the liquid from the truffle jar in the butter & a few little bits of the truffles.

When the butter is melted, add the pasta & the Parmesan.  I used about 1/2 cup but the amount of cheese is really up to you.

Stir to blend & warm through.

Plate the pasta & garnish with sliced truffles, truffle oil, salt & lots of freshly cracked pepper.  Add more cheese, if you like.

If you are not using truffles, freshly chopped parsley is nice.

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Vegan Lemon, Salted Caper and White Bean Pasta

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All Photos © Christine Elise McCarthy 2015

To see images of my past posts & get links to the recipes – look on my Pinterest board – HERE.

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My friends Jackie O & Dennis gave me a little package of food delicacies for my birthday.  Among them was this jar (above & apologies for the focus) of salted capers (packed in salt rather than vinegar).  I had never seen these before & had to research them a bit.  As it turns out, the capers at the supermarket are packed in vinegar – making vinegar the overpowering flavor.  These guys in salt are reported to taste fresher & almost floral.  You need to soak them for at least 15 minutes to get that extra salt out but the longer you soak them – the less flavor they will ultimately have – so, I would not recommend soaking them more than an hour.  If you are using capers in vinegar – I’d recommend soaking those a bit, too, just to wash away some of the intensity of the vinegar.

I feel like a broken record but this dish really is easy & the flavors are light & delicate.  I used these fresh (non-vegan) noodles that I got at the Asian market but any pasta will do.

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Vegan Lemon, Salted Caper and White Bean Pasta

Serves 2

INGREDIENTS

1/2 lb pasta – cooked & drained & tossed in a bit of olive oil

1 (15 oz) can of white beans – drained & rinsed

1 large lemon – juiced & zested (for about 1/4 cup juice & several TBS zest)

3+ garlic cloves – minced

Salted (or other capers) – quantity is up to you & your taste for these guys – I used about 1/4 cup – soaked in water for 15-60 minutes

2 TBS olive oil

S&P

Parsley – chopped

Lemon wedges as garnish (optional)

Grated cheese (or vegan alternative) as garnish – (optional)

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DIRECTIONS

Cook the pasta & toss with olive oil.  Drain & rinse the beans.

Heat 2 TBS olive oil in a large saute pan over medium heat.  Add the garlic & stir for one minute.  Add the beans & lemon juice & zest and capers.

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Add the pasta & toss to incorporate everything.   Season with S&P & warm through.

Serve it up & drizzle with a good quality olive oil & garnish with parsley and maybe lemon wedges or grated cheese.  Lots of fresh cracked pepper is good, too!

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Vegan Creamy Sweet Potato Pasta with Fried Sage

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All Photos © Christine Elise McCarthy 2015

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 is another super easy & healthy one!  I used sweet potatoes but any orange squash would also work.  No dairy in this at all & it still tastes so decadent!  If you own a blender – you can make this in 30 minutes.   The sauce can be used as it is here – over pasta – but if you added a bit more stock or some milk or heavy cream – you would have a delightful soup!  Or – leave it thick & make ravioli.  Or slather some in a white lasagna.  Mmmmm!

I used these fresh (non-vegan) egg noodles I got from an Asian market but any pasta at all works in this.

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Vegan Creamy Sweet Potato Pasta with Fried Sage

Serves 4 well

INGREDIENTS

1 lb pasta (if you use less pasta – see notes above about how to re-purpose the extra sauce)

2 TBS olive oil

1 package or bunch of fresh sage

1 large sweet potato (2 lbs or so – or 3 cups) – peeled & cubed

1 medium onion – diced

4 garlic cloves – minced

1 TBS (or less – if heat bothers you) crushed red pepper

2 cups vegetable stock

S&P

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DIRECTIONS

Cook & drain your pasta – but reserve about a cup of the hot pasta water.  Toss the pasta with a drizzle of olive oil to keep it from sticking.  Set aside.

Over medium heat – warm the oil in a large saute pan & fry the sage.   Be careful not to burn it (it should not brown in the pan).  After 2 minutes or so – drain it on papers towels & set aside.

In the same pan, add the onions.  Once softened, add the sweet potato, garlic & crushed red pepper.  Stir for one minute & then add the stock.  Bring to a boil & boil until your sweet potato is soft.

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Being careful not to burn yourself, puree the sweet potato mixture.  Season liberally with S&P (to taste).   Put the noodles in the pan you cooked the sweet potatoes in.  Spoon only as much of the sweet potato puree onto it so you get a light cover.  You don’t want to drown the pasta.  I had a lot of puree left over from the 1/2 pound of pasta I cooked & I will make it into soup (see notes above the recipe).  If it gets too thick, stir in some of the reserved pasta water – a bit at a time.

Plate the pasta & crumble sage on it.  Garnish with fresh cracked pepper & maybe some grated Parmesan (or vegan alternative).

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Spicy Indonesian Street Cart Noodles – Mie Goreng – with Vegan Chicken (and Crispy Shallots)

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All Photos © Christine Elise McCarthy 2015

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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Crispy shallots are a popular condiment on many Asian dishes.  I guess you can buy them packaged but I have yet to see any around.  I find them outrageously delicious but kinda tricky to pull off when cooking them myself.  I’ve attempted them maybe half a dozen times – succeeding completely once or twice, burning them once or twice & under-cooking them once or twice.  This time was an under-cooking time.

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They may have crisped up more as they dried but I was impatient.  So – for the record – I used THIS recipe ( I used less than half of the 1 cup of oil they suggested and I used olive oil).  So – if you are feeling ambitious – give it a go.  They really are yummy, when they come out right.  Or – go ghetto & used canned fried onions!

INGREDIENTS

  • 1/2 cup olive oil
  • 3 large shallots, peeled and sliced lengthwise about 1/8-inch thick
  • Salt

PREPARATION

  1. Put oil in a small saucepan. Add shallots and place pot over medium heat. Cook gently, stirring occasionally, for about 15 minutes (turn down heat if they seem to be coloring too quickly), until they gradually become brown.
  2. Place a fine-meshed sieve over a bowl. Transfer shallots to sieve and let drain well. (Save oil for another purpose.) Blot shallots on paper towels. They will become crisp as they cool. Sprinkle lightly with salt.

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Mie Goreng is called a fried noodle dish but they are really stir-fried – so never fear!  This is not difficult to make and the ingredients should be available in most large grocery stores.  I used the fresh (non-vegan) egg noodles you see above because I could not resist FRESH noodles for $1.49 a pound (at Bangluck in the refrigerated section) – but any noodles will work: ramen noodles, lo mien noodles, soba noodles, even packaged spaghetti in boxes.  Whatever you decide will be fine.

I used Beyond Meat’s amazing vegan chicken but real chicken could be used (or shrimp or pork).  To encourage you to TRY the vegan version – I am including a coupon here.

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beyondmeat_1off_all_march

 

 

 

The vegetable selection here simply reflects what I had around.  Feel free to lose things are maybe add edamame, grean beans, snow or sugar snap peas, cauliflower, carrots, bean sprouts, green or Napa or Savoy cabbage – whatever suits your fancy.  Some folks even float a fried egg on top of this stuff.

I like my food spicy but, if you do not, cut back on the spicy ingredients.

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Spicy Indonesian Street Cart Noodles – Mie Goreng – with Vegan Chicken

INGREDIENTS

1/2 pound noodles of your choice

3 TBS chili sauce (Sambal Oelek) or Sriracha

1 tsp dark soy sauce (or regular soy sauce or tamari)

3 TBS of vegetarian hoisin sauce (or 2 TBS ketchup plus 1 TBS molasses plus 1 tsp sugar) or sweet bean sauce

2 TBS Chinese cooking wine (or dry sherry)

3 TBS vegetarian oyster sauce (they make one made of mushrooms rather than oyster extracts) – or more soy sauce

2 serrano peppers – seeded & diced

4 garlic cloves – chopped

1/2 cup purple (or other) cabbage – chopped or shredded

1 small head broccoli – cut into bite-size florets

3 heads bok choy – sliced lengthwise

9 oz vegan chicken – cubed

Garnish:  Crispy shallots, green leaf lettuce (as cups), sliced scallions, shredded carrot, more chopped cabbage, cilantro, cucumber slices, lime wedges, more hot sauces.

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DIRECTIONS

Prep all the vegetables & spices.  Let the chicken thaw & cut into cubes (or cut it frozen – I did).

Bring a large pot of water to a boil.

Whisk the chili sauce, dark soy sauce, cooking wine, hoisin sauce, oyster sauce and diced serranos together in a bowl & set aside.

Cook the noodles about a minute less than the instructions suggest (in the case of fresh noodles – only heat them a total of 30 seconds so blanch any vegetables you want blanched at the same time).  In the last 30 seconds – you can add all the vegetables to blanch them (I only blanched the bok choy).  Drain immediately & run under COLD water to stop the cooking process.

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Heat the oil in a large saute pan (large enough to hold all the ingredients) – over med-high heat.  If you are using real meat, cook it in the oil at this point until it is cooked through – and then add the vegetables (except shrimp – which can just cook along with the vegetables).  Or add the vegan chicken & any vegetables you have not blanched (broccoli & purple cabbage, in my case).   Stir for a minute or so & then add the garlic.  In one minute – add the sauce you whisked together & bring to a boil.  Reduce heat & simmer a few minutes or until the vegetables are crisp-tender (not soggy!).   Add the noodles & anything else you cooked with them.  Stir to combine.  This should be looking pretty good now (Sauce too thin – cook a bit more.  Sauce to thick?  Add 1/8 cup water.)   Don’t overcook this stuff or it will become mush.

Serve immediately & garnish as you desire!

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20-Minute Spicy Vegan Kung Pao Chicken

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All Photos © Christine Elise McCarthy 2015

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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The hardest part of this recipe is finding the ingredients & none are very exotic – meaning?  No excuses!  Try this fucker.  It comes together in 20 minutes & is so fucking delicious – it was all I could do not to just devour it before I photographed it.  It could be made with real chicken – if that is your thing.  I used my favorite vegan chicken from Beyond Meat.  Here is a coupon you can use this month & try some yourself!

beyondmeat_1off_all_march

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20-Minute Spicy Vegan Kung Pao Chicken

Feeds 2 with rice

INGREDIENTS

Cooked rice

9 oz vegan chicken (or real chicken) – cubed

2 TBS peanut or olive oil

5-15 dry red chili peppers (15 peppers makes this VERY VERY spicy – reduce the number to under 5 if you hate heat)  – chopped (get rid of the seeds if you want this less spicy)

4 scallions – white & green parts – chopped & separated by color

6 garlic cloves – minced

2 tsp ginger

1/4 cup peanuts (plus more if you want to use them as garnish)

for the marinade

1 TBS soy sauce (or tamari)

2 tsp rice wine (or dry sherry)

1 1/2 tsp cornstarch

for the sauce

3 TBS black vinegar (or a good balsamic)

1 TBS soy sauce (or tamari)

1 TBS hoisin sauce (if you cannot find it – recipes are HERE)

1 TBS sesame oil

1 TBS cornstarch

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DIRECTIONS

Make some rice.  I used brown Basmati.

Whisk the marinade together & toss the chicken in it.  Set aside.  I marinated it in the bag.

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Whisk together the sauce ingredients and set aside.  Prepare everything else – because this will happen fast.

In a wok or heavy-bottomed pan, heat the oil over high heat.  When hot (test by adding a piece of chili.  It should sizzle a lot, immediately), add the dry chilies for 30 seconds & then add the chicken.  Cook for one minute (if using real chicken, cook 2-3 minutes or until cooked through) and then add the sauce.

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Stir it around for a minute and then add the garlic, ginger, and the white part of the scallions and half the green parts (my scallions are homegrown & have no white part).  Cook another minute or until the sauce thickens & then stir in the peanuts.

Serve immediately over warm rice & garnish with more peanuts (chopped – if you prefer) and/or the remaining green scallions.

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Mixed Vegetable Risotto with Fennel and Roasted Brussels Sprouts (Vegan – Vegetarian)

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All Photos © Christine Elise McCarthy 2015

To see images of my past posts & get links to the recipes – look on my Pinterest board – HERE.

images (1)download (1)

~

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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Risotto gets a bad rap for being hard to make.  If standing at the stove, stirring, for 20-30 minutes is hard – then I guess risotto is hard but really, how hard is casual stirring?  The main mistake people make with risotto is over-cooking so – as soon as it seems al dente – add the final ingredients & serve immediately because it will keep cooking as long as it is warm.

You can use any vegetables you like or lose anything from this recipe that displeases you.  The roasted Brussels sprouts are not necessary but they add a nice depth.  I suppose you could just chop them raw & stir them in with the carrots – if roasting is a pain in your arse.

This can be made vegan (obviously) by subbing out the dairy with vegan alternatives.

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Mixed Vegetable Risotto with Fennel and Roasted Brussels Sprouts (Vegan – Vegetarian)

serves 4

INGREDIENTS

1 1/2 cups Arborio rice

5-6 cups vegetable stock

1 cup grated Parmesan (or vegan alternative) – optional

3 TBS butter (or vegan alternative – even olive oil)

1/2 cup dry white wine (not strictly necessary – so – you could sub out with more stock & a squeeze of lemon juice)

4 garlic cloves – minced

1/2 onion – diced

1 cup peas

2 carrots – diced

1 bulb fennel – sliced very thin

12 large Brussels sprouts – trimmed & halved

1 TBS olive oil

1 tsp white balsamic vinegar (optional)

S&P

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DIRECTIONS

If roasting the Brussels sprouts (rather than just tossing them into the mix raw when you throw the carrots in – a viable option) – heat the oven to 400 degrees.  Toss the halved sprouts with olive oil & balsamic & salt & pepper.  Lay on a cooking sheet face down (I always use parchment paper because it makes clean-up easy & nothing sticks to it).  Roast about 15-20 minutes & then turn them & roast another 10-15 – until they are browned a bit.

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Chop them up a bit if you want – but you don’t have to.  I did.  Set aside.

While those guys are roasting – bring the stock to a boil & then reduce to a simmer.

In another heavy-bottomed pan, melt the butter over medium heat.  Add the carrots & onions (and raw Brussels sprouts – if you are not roasting them) – and saute for 1-2 minutes.  Add the fennel & saute another 2 minutes.

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Add the garlic & rice & stir to coat.   Add the wine (or extra stock & lemon) & cook off the moisture.   Then add the stock, 1/2 cup at a time & not adding more until the last was absorbed.  Stir as much as possible as the motion breaks down the starches more & makes the risotto creamier – and keeps it from burning.  When you are about 1 cup away from going through all the stock – test the firmness of the risotto.  It should still have a bit of a bite but, if it is very hard still, add more water or stock to your stock pot & bring it to a boil & then a simmer again.  Add the stock until the risotto is just al dente.  Stir in the peas & cheese.  If it is too thick – add yet more stock.  If it is too wet – cook it down a bit.

Serve immediately, garnished with the roasted Brussels sprouts, extra cheese & lots of fresh cracked pepper.

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