Vegan Chicken Satay with Peanut & Coconut Sauce and Spicy Thai Red Curry & Coconut Cauliflower Rice

 

All Photos © Christine Elise McCarthy 2016

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This is another super-duper easy one.  The recipe for the Spicy Thai Red Curry & Coconut Cauliflower Rice (seen just above) is HERE.

I used a 12oz package of Beyond Meat chicken strips – because they are the best on the market.  If you cannot find them – use the brand available to you – preferably not breaded.

This recipe is really just for a marinade (not totally necessary) & for the peanut & coconut sauce.  You can whisk each together in bowls & heat the chicken in any pan on the stove.  So easy & REALLY delicious!

Vegan Chicken Satay with Peanut & Coconut Sauce

Depends on the amount of “chicken” you use & appetites – but 1 or 2

INGREDIENTS

for the chicken satay

Beyond Meat chicken strips (or other vegan chicken) – in the quantity you require

Cooking oil or cooking spray

for the marinade (an optional step – you can skip the marinade if you want to but it does ratchet up the flavors)

2 garlic cloves – minced

2 shallots – minced

1-2 serrano or jalapeno peppers – minced (seed them for less heat)

2 TBS Bragg’s liquid amino acids (or soy sauce or tamari)

1 TBS agave nectar (or sugar)

juice of one lime

for the peanut-coconut sauce

1 cup lite coconut milk

1/4 cup peanut butter (more – if you want a thicker sauce)

1/4 cup cilantro – chopped

1-3 serrano or jalapeno peppers – diced (seed them for less heat)

2 shallots – minced

2 tsp agave nectar (or sugar)

2 TBS Bragg’s liquid amino acids (or soy sauce or tamari)

juice of one lime

GARNISH – lime wedges & cilantro

DIRECTIONS

for the marinade

Whisk ingredients together & put the chicken in it.  Marinate in the fridge for 30 minutes – or overnight.  I did this in a Ziplock bag.

for the peanut-coconut sauce

Whisk everything together.  Adjust the peanut butter to coconut ratio to suit your tastes.  I put mine in an old pickle jar so I could give it a good shake before using it.

for the chicken satay

Heat some oil or cooking spray & dump the chicken & marinade into a pan.  Heat through.

Plate the chicken & drizzle with a light bit of the peanut-coconut sauce (reserve some because there is a lot of sauce).

Serve with rice & garnish with extra sauce, cilantro & lime wedges.

Vegan Spicy Thai Red Curry & Coconut Cauliflower Rice

 

All Photos © Christine Elise McCarthy 2016

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I have posted several variations of cauliflower rice over the years – most of which can be found HERE.  This one is likely the richest of the lot due to the added lite coconut milk.  Still – if you consider that it isn’t really rice but, rather just grated cauliflower, that added decadence of the coconut milk & curry paste are not that bad.

Cauliflower rice is easiest if you have a food processor with a grating blade.  If not – you can grate the cauliflower with a box grater or other grater – but raw cauliflower tends to pop all over the place & can get rather messy.

I’m not sure if some of my earlier cauliflower rice recipes had the added step of steaming the cauliflower & squeezing out the water – but – that is a step not necessary for cauliflower rice.  I think that step only matters if you are going to make cauliflower pizza dough or cauliflower tortillas – as seen below.

This dish is quick & easy & very tasty.  And good for you!

Vegan Spicy Thai Red Curry & Coconut Cauliflower Rice

Serves 4 or more as a side

INGREDIENTS

1 large head cauliflower – grated in with a food processor or a manual grater

Coconut or other cooking oil

1 red bell pepper – diced

1 onion diced

1-3 jalapenos – minced (use more or less according to your taste for heat)

1-6 cloves of garlic – chopped (use more or less according to your taste for garlic)

1 cup lite coconut milk

1 TBS red curry paste

1 TBS Bragg’s liquid amino acids (or soy sauce or tamari)

1 tsp agave nectar (or sugar)

1/4 cup chopped cilantro

Garnish – cilantro, lime wedges

DIRECTIONS

In a very large saute pan, heat about 1 TBS oil & add the cauliflower.  Saute on high for 5-7 minutes or until it just begins to brown.  Transfer to a bowl  & set aside.

In the same pan, add about another TBS of oil & saute the red bell pepper, onion & jalapeno until they get soft – maybe 5 minutes.  Add the garlic & stir for a minute & then add the curry paste & coconut milk & amino acid (or soy sauce) & agave.  Incorporate & then add the cauliflower rice.  Stir in some cilantro & combine.  Garnish with additional cilantro & lime wedges & serve.

Hearty Vegan Beef & Vegetable Stew for the Slow Cooker

 

All Photos © Christine Elise McCarthy 2016

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I have posted a beef stew before – my Easy Vegetarian (Vegan) Irish Stew for a Slow Cooker – from almost exactly three years ago but this current one is superior.  It is superior due to my just getting better at vegan stews & a higher quality vegan meat.  I am all about Beyond Meat – and I think it is the best on the market – but they don’t offer certain things.  In this case – I wanted cubes of beef – and Beyond Meat only offers a ground beef.  So – I decided to use both Beyond Meat’s Beefy Crumbles and Gardein’s Beefless Tips – which were wonderful in my Vegan Spicy Ginger-Garlic Red Pepper Beef Steak with Vegetable Fried Cauliflower Rice – seen just below.  I used one bag of each in this stew.  If you really want to ratchet up the presence of the beef – double up on one or both of these – or use your own favorite faux beef.

There are about an infinity of ingredients in this stew – most of which can be eliminated without a negative impact on this dish.  I happened to have all but mushrooms, an onion & carrots on hand.  If you are missing an ingredient or two (or three) – I think you will still like the results.

I used those vegetarian bouillon cubes above but I am going to stop buying them.  They contain palm oil & an obscene sodium content so – I will be moving on to Better Than Bouillon, when my supply of these runs out.

I served my stew over mashed cauliflower.   When I was done eating – I mixed the leftover mashed cauliflower directly into the stew.  This had the effect of making it seem thicker & denser – but it is just cauliflower – so it actually lightens the dish up.

**NOTE – I made this in a slow cooker (on high) while I hiked.  It was pretty much done when I returned 2 1/2 hours later.  You could make this just as easily stove top – maybe in less time.  Just bring to a boil & simmer until the veggies are cooked.  To thicken it – return it to a boil.  Whisk 1/4 cup cornstarch into some hot water & add to the boiling stew.  It should thicken nicely.  If not – do it again.  Add water if it gets too thick.

Hearty Vegan Beef & Vegetable Stew for the Slow Cooker

Serves 6 or more

INGREDIENTS (VERY flexible – both in what you use & quantity)

Olive oil (or the cooking oil of your choice)

1 (9 oz) vegan ground beef (or more) – I recommend Beyond Meat

1 package (or more) of Gardein Beefless Tips (or your favorite vegan cubed steak)

1 onion – diced

2 Portobello mushroom – cut up (or whatever mushrooms you prefer)

4 carrots – sliced

2 jalapenos – diced (optional)

1-2 cups cubed white-fleshed potato of any variety (I don’t peel my potatoes)

1 small sweet potato – cubed (I don’t peel my potatoes)

2 celery stalks – chopped

4 radishes – cubed (I only used them because I had them so they are very optional)

2 tomatoes – diced (or a cup of canned diced tomatoes)

2-6 garlic cloves – minced

5 cups vegetable stock

1 cup dry red wine (optional) – or another cup of stock

6 oz lima beans (I used frozen)

1-2 cups peas (I used frozen)

1 cup corn (I used frozen)

1/4 cup pasta sauce (I used Rao’s but you can use your favorite or omit it)

1 TBS Bragg’s liquid aminos OR soy sauce OR tamari

1 TBS dry mustard

1 TBS vegan Worcestershire sauce

1 TBS Kitchen Bouquet (seasoning available in the spice aisle or near gravy ingredients)

Few squirts Maggi  (seasoning available in the spice aisle or near gravy ingredients)

1 tsp smoked (or regular) paprika

2 bay leaves

6 whole coves

1 tsp agave nectar (or sugar)

1/4 cup chopped parsley

1/4 cup nutritional yeast (optional)

1/4 cup corn starch (or more)

S&P

DIRECTIONS

I really prefer slow cooker recipes that require ZERO prep.  Recipes where you just dump the shit into the cooker & go away.  But – I really wanted a stew-like flavor here so – I thought cooking the onions & bringing their flavor – & the flavor of the sauteed mushrooms were important.  Also – browning the steak cubes assists in the visual presentation.  You could certainly just dump it all in & would probably be just as happy with the result.  Your call.

So – heat 2 TBS or so of oil & saute the onions & the beef cubes.  When the onions start to brown.  Add the garlic & saute one minute.  Add the wine (or stock) and quickly deglaze the pan.  Put this into the slow cooker.

In the same pan, add another TBS or so of oil & saute the mushrooms until they begin to sear.  Deglaze the pan with a tiny bit of water & add the mushrooms to the slow cooker.

If you are going stove top – do the steps above & then put those things & the rest of the ingredients (EXCEPT THE CORNSTARCH) into a huge stock pot, bring to a boil & simmer until the vegetables are tender – not more than 1/2 hour.  To thicken it – return it to a boil.  Whisk 1/4 cup cornstarch into some hot water & add to the boiling stew.  It should thicken nicely.  If not – do it again.  Add water if it gets too thick.  Season with S&P.

If you are slow cooking it – dump the rest of the ingredients (EXCEPT THE CORNSTARCH) into the slow cooker & leave it covered & on high for 3 hours or so.   To thicken it – remove the lid. Whisk 1/4 cup cornstarch into some hot water & add to the boiling stew.  It should thicken nicely.  If not – do it again.  Leave the top off until it thickens.  Add water if it gets too thick.  Season with S&P.

Serve over rice or mashed potatoes or – as I did – over mashed cauliflower.   When I was done eating – I mixed the leftover mashed cauliflower directly into the stew.  This had the effect of making it seem thicker & denser – but it is just cauliflower – so it actually lightens the dish up.

Vegan Roasted Golden Beet Risotto with Parmesan & Beet Greens Pesto

 

All Photos © Christine Elise McCarthy 2016

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I love beets.  I always have.  I have discovered, however, that many folks don’t think they like them – until they have fresh ones roasted.  I have converted more than a few people from beet-haters to beet-lovers.  And why hate them?  They are really a lot like carrots – sorta earthy & sweet.  Who hates carrots?

Anyway – risotto is easy – despite its reputation.  So – though this recipe has a few steps – they are all easy & you end up with a fuckton of yummy, vegan risotto!  If you are not vegan – you could stir in some real Parmesan or – even better – some goat cheese.  If you ARE vegan – you, too, could opt to stir in a vegan creamy cheese – like cream cheese or any of the brands that make soft, spreadable vegan cheeses.  Or – go with no cheese.  Your call.

The pesto is easy & makes great use of the beet greens but you can omit it – or make it with kale or some other greens – even traditional pesto – with basil.

If I were not on a diet – I would have tossed a few chopped walnuts or pistachios on the bowls as garnish.  If you are in a “giving zero fucks” mood – toss some motherfucking nuts on there & get your chow on!  I ain’t judging!

Vegan Creamy Golden Beet Risotto with Parmesan & Beet Greens Pesto

Serves 4-6

INGREDIENTS

for the beet greens pesto (this makes way more than you will likely use on this dish but you can freeze it or put in on pizza, toss it with pasta or use it as a sandwich spread)

Tops to several beets (I used the tops to about 6 beets – both red & golden) – washed VERY, very well & stems trimmed off

Several kale leaves (only because I had them – so this is easy to omit – if you want to) – ribs removed

2-6 garlic cloves (according to your taste for garlic)

1/2 cup nuts (I used raw almonds but walnuts, pecans, pistachios or pine nuts will work)

1/4 cup oil

1/2 cup water (more or less)

1/4 cup vegan Parmesan (or a TBS or 2 of nutritional yeast)

S&P

for the golden beet risotto

4-6 large beets (I had 3 large golden beets & 3 small red ones) – I like a lot of veggies in my risotto to lower the carb hit

3 TBS coconut oil or olive oil

4 garlic cloves (less if you are not a big garlic fan)

1 onion – diced

2 cups Arborio (risotto) rice

1 cup dry white wine (optional – use more stock if you don’t want to use wine)

8 cups vegetable stock

1/4 cup (or more) vegan Parmesan (or other cheese – as you prefer)

S&P

Garnish – more cheese, parsley and maybe some chopped nuts (like pistachios or walnuts) – and maybe some chopped or sliced roasted beets

DIRECTIONS

for the pesto

WASH THE GREENS WELL!  Beets greens are usually very gritty.  In a food processor, pulse the nuts & garlic & cheese until blended.  Pulse in the greens & kale & oil & then only add as much water as you need to get it to the pesto texture you prefer.  I went drier than usual with this because I wanted it to sit on the risotto without blending – just so I could photograph it.  You can go wetter – if you prefer.  Season with S&P.  Set aside.

For the Vegan Roasted Golden Beet Risotto with Parmesan

Heat the oven to 450-500 degrees.

Wrap the beets in foil.  If you are using two colors – wrap them separately or the red ones will dye the golden ones.

Cook for about an hour or until they are tender.  Allow them to cool & then rub the skin & rough parts off under running water.  Use a knife to get any stubborn places.  Dice or slice them – reserving a bit for garnish later.  This can be done a day or two in advance – just store them in the fridge.

Bring the vegetable stock to a boil & reduce to a simmer.

Heat the oil & saute the onions until translucent.  Add the rice & stir so all the rice is coated in oil.  Add a bit more, if you need to.  Cook for about 3 minutes or until the edges of the rice start to look translucent.  Add the garlic & stir for 1 minute.  Add the wine (or one cup of stock) and cook until it is absorbed.  Add the beets (reserving some for garnish) and combine.  Now – over medium heat & stirring almost constantly, add the stock one cup at a time – allowing to to get absorbed each time.  I like my risotto a little wetter but this is a personal preference.  Cook until the rice is just tender – NOT mushy – this may or may not take up all the stock.  Stir in any cheese you are using.  Season with S&P.  Add more stock (or water) if it gets too thick.

Serve immediately & garnish with a dollop of beet greens pesto, more beets, parsley, more cheese & any nuts you might have decided to use.

Vegan Spicy Ginger-Garlic Red Pepper Beef Steak with Vegetable Fried Cauliflower Rice

 

All Photos © Christine Elise McCarthy 2016

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I whipped both the rice & the beef up within 30 minutes – the beef part taking about ten minutes.  SO EASY!   This is quick, easy & the most exotic ingredient is dark soy sauce – which is a very optional ingredient.  As a Beyond Meat superfan – I was unfamiliar with these Gardein Beefless Tips – until today.    I must confess – I found them quite delightful.

This recipe is pretty healthy – especially if you use cauliflower rice.  I threw mine together with cauliflower, carrots, zucchini & jalapenos, ginger, garlic & some soy sauce and a squeeze of some Kung Pao sauce – because that was what I had.  You can stir fry any combination of veggies & spices you prefer.  Here are a few variations of cauliflower rice for you to consider:

Spicy Vegan Chicken in Pad Thai Sauce with Garlic and Ginger Green Beans and Cauliflower Rice (above)

Garlic & Ginger Cauliflower Rice (above)

Easy Cilantro Scallion Lime Cauliflower Rice (above)

Coconut, Ginger & Jalapeno Cauliflower “Rice” (above)

Spicy Orange Cauliflower with Cauliflower Fried Rice (Vegan & Gluten Free) (above)

Any of those rices would work – or any invention you might come up with.

Vegan Spicy Ginger-Garlic Red Pepper Beef Steak

Serves 2

INGREDIENTS

9 oz vegan steak tips or other vegan beef

2 red bell peppers – sliced

1 onion – sliced in a similar shape to the bell pepper strips

Olive oil (or coconut oil)

1 tsp crushed red pepper (optional)

2 TBS minced ginger (I always use jarred because t is so much easier)

1-4 garlic cloves – minced

1 cup low-sodium soy sauce (or tamari)

1 cup water

2 TBS dark soy sauce (omit if you cannot find it)

1/2 cup (or more to taste) brown sugar

1-3 TBS cornstarch

Garnish – scallions & COOKED CAULIFLOWER RICE (make ahead because the beef cooks quickly)

DIRECTIONS

Heat about 1 TBS oil & saute the red bell & onion & beefless tips over high heat until the vegetables begin to get soft – maybe 3-5 minutes.  Add the garlic & ginger & crushed red pepper.  Stir to combine and cook about 1 minute.  Add soy sauce, dark soy sauce, water & brown sugar.  Bring to a boil & stir in cornstarch 1 TBS at a time.  The sauce should thicken very quickly so you might not need to use a second or third TBS.  Your call.  If it gets too thick – just add water.

Serve with your cauliflower rice & some sliced scallions.  Mmmmm!

Vegan Arugula Pesto

 

All Photos © Christine Elise McCarthy 2016

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I had a pound of arugula that was going to go bad if I did not act fast – so – I made this pesto.  This makes a lot but I simply put it in sandwich bags & froze it in portions for future use.  This would go great tossed with pasta or on pizza or as crostini.  Bright & lovely & packed with flavor!

Vegan Arugula Pesto

INGREDIENTS

1 lb arugula

4 (more or less – your call) cloves of garlic

1 1/2 cups raw almonds (or other nuts)

1/2 cup nutritional yeast

juice & zest of 1 lemon

1/4 cup olive oil

S&P

Water

DIRECTIONS

In a food processor – pulse the nuts & garlic until they are well chopped.  Add everything else except the water & puree.  I drizzled water in (about 2 cups) until it was well blended & creamy.  Season with S&P.

Store in baggies & lay flat in your freezer – or use it immedately.  Easy-peasy!

Pasta with Romanesco Cauliflower (Broccoli), Lemon & Chili Flakes (Vegetarian or Vegan)

 

All Photos © Christine Elise McCarthy 2016

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Every two weeks, I get a box of mixed veggies from Farm Fresh To You.  I enjoy it because they are locally grown but also because they send me things I have never used before – like this Romanesco Cauliflower (or Romanesco broccoli).   It is striking to look at & almost looks other-worldly.  It has the texture of cauliflower but is described as tasting slightly nutty & earthy.  I found the flavor to be very mild – much like cauliflower – so you can use it any way you would use cauliflower.  I chose this light pasta dish.  I used real cheese in it but that is not necessary.  You can omit it with little loss to overall flavor or use a bit of nutritional yeast or vegan hard cheese – grated.

Pasta with Romanesco Cauliflower (Broccoli), Lemon & Chili Flakes (Vegetarian or Vegan)

Serves 2

INGREDIENTS

1-2 heads of Romanesco cauliflower – cut into florets (or one bunch broccoli or head of cauliflower – cut into bite-sized pieces)

1 lemon (zest & juice)

Olive oil

Crushed red pepper to taste (I used a lot – like – 2 TBS – but use it at your own discretion)

1-4 garlic cloves – chopped

1/2 lb pasta (cooked)

S&P

Cheese (grated Parmesan or other hard cheese or vegan alternative or a TBS or so of nutritional yeast) – quantity totally up to you

DIRECTIONS

Cook pasta according to directions, drain & set aside.

Meanwhile – boil the Romanesco florets for about 3 minutes.  Scoop out about 1 cup of the hot veggie water & set aside.  Drain & plunge the Romanesco into cold water to stop it from cooking too much.

Heat 1-2 TBS olive oil in a large saute pan.  Add the crushed red pepper, garlic & lemon zest.  Cook for about a minute & then add the Romanesco.  Heat through.

Add some cheese & some of the hot veggie water.  Stir to combine.  Season with S&P.  Add more cheese if you like.

Add the pasta & some of the lemon juice.  Stir to combine & then adjust seasonings – maybe adding more cheese (or nutritional yeast) or S&P or lemon or crushed red pepper.

Serve!  Add more cheese if you desire.

Easy Vegan Kung Pao Cauliflower

 

All Photos © Christine Elise McCarthy 2016

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This is simply a variation of my 20-Minute Spicy Vegan Kung Pao Chicken – seen just above.   I decided to make it even lighter by using cauliflower.  But – truth be told – I added a can of garbanzo beans AND a 9 oz bag of Beyond Meat chicken to my final result – because I had so much extra & delicious kung pao sauce over the cauliflower – I decided to stretch it out.  You can opt to add either or both of those things – or even other veggies.  It is really just all about this sauce.

Easy Vegan Kung Pao Cauliflower

Serves 2-4 (with rice) depending on appetites & the size of your cauliflower (or if you add vegan chicken and/or chickpeas)

INGREDIENTS

1 head cauliflower – cut into florets

2 TBS olive oil

1-10 dry red chilies (these are very hot so go easy until you are familiar with how much heat they add) cut in half (throw seeds out of you hate heat) – (I used ten but I really like spicy food)

4-6 scallions (white & green parts) – sliced

1-6 cloves garlic – chopped (I used 6)

1 TBS minced fresh ginger (I used jarred)

for the marinade

2 TBS low-sodium soy sauce (or tamari)

4 tsp rice wine (rice wine – not rice vinegar)

1 TBS cornstarch

for the kung pao sauce

3/4 cup black vinegar

4 TBS low-sodium soy sauce (or tamari)

4 TBS vegetarian hoisin sauce

4 TBS sesame oil

2 TBS cornstarch

1 cup water

GARNISH – cooked rice & peanuts

OPTIONAL – a drained can of chickpeas and/or Beyond Meat vegan chicken cubes

DIRECTIONS

Cook some rice.  I used brown basmati.

Whisk the marinade together & toss it with the cauliflower & set aside for 15-30 minutes.  I did this in a Ziplock bag.

Whisk the sauce together & set aside.

Heat the oil in a large saute pan.  Add garlic, chilies & ginger & fry about 1 minute.

Add cauliflower, most of the scallions (save some green parts for garnish) & the sauce & cook over high heat until it s bubbling.  Add water & continue cooking until the sauce thickens & the cauliflower is tender but not mushy.

If you are adding chickpeas or chicken – add them now.  When the sauce is thick & the contents are heated through – serve with rice.  Garnish with scallions & peanuts.

Cauliflower, Zucchini & Chicken Green Enchilada Casserole (Vegan or Vegetarian)

 

All Photos © Christine Elise McCarthy 2016

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This is easy & delicious.  I used all vegan ingredients except for the 2 cups of cheddar that I topped this with.  You can use vegan cheddar & make this 100% vegan.  The bulk of the casserole is cauliflower & zucchini so it is lighter than your average casserole & likely a good way to get the kids to eat some veggies.

Cauliflower, Zucchini & Chicken Green Enchilada Casserole (Vegan or Vegetarian)

Serves 4 as an entree – more as a side

INGREDIENTS

9-12 oz vegan chicken (I always use Beyond Meat because it is just the best on the market) – shredded or cubed

1 head cauliflower – cut into florets

3 zucchini – cut into 1/4″ slices

1 cup (8 ounces) vegan mozzarella (or other mild, white cheese – Field Roast’s Chao is amazing)

1/2 cup (4 ounces) vegan cream cheese

1/3 cup vegan sour cream

3 large flour tortillas

3 cups green enchilada sauce (the higher the quality the better)

2 cups grated vegan cheddar (I used real cheddar but vegan is great, too) – or any other grated cheese you like (mozzarella or pepper jack – etc)

S&P

Cilantro as garnish

DIRECTIONS

Heat the oven to 375.

Boil the cauliflower until just tender.  Add the zucchini slices & submerge them for a minute & then drain the lot & set aside.

Warm ONE CUP (only one cup – reserve the rest) of the enchilada sauce & add the mozzarella, cream cheese & sour cream & cook – stirring – until it blends into a creamy sauce.  Season with S&P.

Stir in the veggies & the chicken.

Pour the mixture into a casserole pan treated with cooking spray.  Quarter one of the tortillas & place the 4 pieces in the corners & then add the other two whole – as below.

Add an additional ONE CUP of the enchilada sauce (reserving the final cup for later) & top with grated cheddar and bake for about 30 minutes or until it looks done to you.  Vegan cheese might not melt & brown the way the real cheddar did – so – be careful not to burn your dish – if you went 100% vegan.  Warm the remaining enchilada sauce.  When the dish is done – let it rest at least ten minutes.  Serve & top with warmed enchilada sauce & cilantro.