Video Vegan – Super Easy 5-Ingredient Homemade Frascatelli Pasta with Mustard Greens & Parmesan Cheese

All Photos © Christine Elise McCarthy 2017

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Reposting this recipe because I have a flashy new vegan video from my Youtube channel for it.  Check it out!!

My Farm Fresh to You delivery came today & there were mustard greens in there.  I’ve never cooked with them so I Googled them for some inspiration.  And did I find it!!!  The mustard greens in a recipe – sure.  But the revelation is the FRASCATELLI!    I had never heard of frascatelli before & I was intrigued.  It was the photo below (from Bon Appetit) that caught my eye. Looks like gnocchi.  I read more & discovered it was a 2 ingredient pasta that required no tools or resting time.  I had to try it.  Immediately!

Incredibly, frascatelli is as easy to make as the instructions suggested & I am certain I will be making this stuff over & over again.

The process is to spread out 2 cups of semolina flour & splatter it with water.  Then scoop it up, put it in a colander & shake it around.  Tiny dumplings form & the rest of the semolina falls back to the work surface.  Repeat.  When all my flour was used up – I manually pressed some of the teensy bits into larger dumplings but that is not necessary.  And guess what?  You can cook it immediately & it is done in 30-60 SECONDS.  Yes – seconds.  You MUST try this.  It would be a great thing to make with kids.  I think they would love the process.  Here are the directions from Bon Appetit:

• Spread semolina flour in an even layer in an 8x8x2-inch baking dish. Fill a small bowl with 1 cup water and set next to dish. Working in 4-5 batches, gather your fingertips and thumb of 1 hand together and, working quickly, dip into bowl of water, lift hand from bowl, and splatter water over semolina. Repeat several times until surface of semolina is dotted with ragged wet patches about the size of a nickel. Let stand until water is absorbed, forming individual dumplings, about 5 seconds. Using a fish spatula or slotted spoon, turn dumplings over to coat with semolina, then transfer to a sieve. Shake gently over same baking dish to remove excess semolina; transfer dumplings to a large rimmed baking sheet. Repeat with remaining semolina and water until all of the water or all of the semolina has been used (there may be some water or semolina left over).
• Working in 3-4 batches, cook dumplings in a large pot of slowly boiling salted water (if the water is boiling too rapidly, it may break up the dumplings), gently swirling water once or twice to prevent sticking, until al dente, about 30 seconds. Using a slotted spoon, transfer frascatelli to another large rimmed baking sheet.

Frascatelli is like a softer cavatelli or a chewier & more dense gnocchi.    Worked great with the cheese & mustard greens but a red sauce or cream sauce or anything would work with this stuff.  Just amazing!  I have no idea how frascatelli was not on my radar until today.

5-Ingredient Homemade Frascatelli Pasta with Mustard Greens & Parmesan Cheese (Vegetarian or Vegan)

Serves 2 very well

INGREDIENTS

2 cups semolina flour

1 bunch mustard greens (or collard greens or spinach or arugula or chard) – ribs removed & chopped

2-3 TBS butter (or vegan butter or olive oil)

1-6 garlic cloves – chopped

1 cup Parmesan – vegan or otherwise (or any other cheese/vegan cheese you like blended into pasta)

OPTIONAL  – Crushed red pepper, S&P

DIRECTIONS

Make the frascatelli & set aside.

Prep the other ingredients.

Bring a pot of salted water to a slow boil & immerse the frascatelli.  Stir so it doesn’t stick.  Scoop out a cup or two of the boiling pasta water & reserve it.  In 30-60 seconds – drain the frascatelli & set it aside.

Heat the butter (or vegan butter or olive oil) in a large saute pan.  Add the frascatelli.  Warm it through – stirring but trying not to crush or mush the dumplings.  I added some crushed red pepper here – about 1 TBS.

Add the garlic & greens.  Stir in a little of the reserved pasta water to wilt the greens.

Add the cheese & some more pasta water (only use as much water as you need to melt & blend the cheese).  I added a bit of salt & a bunch of pepper.

Serve with extra cheese.

Ninety-Second Video Vegan – The Beyond Meat Beyond Burger with Cheese

All Photos © Christine Elise McCarthy 2017

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I am reposting this from last month because I have a flashy new video for it!  Check it out!

If you follow my blog at all – you know I adore Beyond Meat products – especially their chicken strips.  I have posted many recipes using their products – loads of which can be accessed HERE.  The chicken strips are especially effective in Asian-inspired dishes – and COLD chicken salad-style dishes.  Here are a few pretty pics or recipes using Beyond Meat products

They have long had two styles of burger – a slider & a regular patty – seen above.  They are GREAT!  They would make any person ready to experience a meatless burger very happy.  But – the revolutionary thing about their newest burger is that it can create the same level of satisfaction but in those expecting a REAL BEEF burger!  Seriously!  They are sold at these Whole Foods stores and at certain Veggie Grills.  They were meant to be sold in the cold cases next to real ground beef but I had to ask to find them in Sherman Oaks – because they were in the freezer.   But they are truly an exciting development.  The color & texture when raw is exactly right.  Take a look!

There it is grilling on my stove.   Actually – these photos represent my lunch yesterday & today – hence the variations in my assembly.  I cooked the one yesterday a tad longer (the one with no tomato).  I cut it short today because I set off my smoke detector.  The ONLY complaint I might whisper – if pressed – is that they kinda smell too much like real beef when cooking.  I have not had a real hamburger since the eighties & the smell of cooking ground beef has never invaded my home.  To my desensitized senses – it really seemed like a real burger cooking.  But – it wasn’t!  Otherwise – I could never have eaten it so red!   I have not tried to cook one through (beyond heating it through) in an effort to showcase the real beef visuals.  And – the aroma sells the realness in such a next level way.  At any rate – these guys are INSANE!  You could make meatballs or meatloaf of other ground beef recipes that call for a ground beef that is more pliable than the beefy crumbles.  If you are a vegan/vegetarian with a meat-eater at your table – maybe try sneaking them one of these – with the appropriate toppings – and see if they even notice that they are not eating meat.  These Beyond Burgers are a complete & total game-changer in the world of meat alternatives.  I cannot sing their praises with more enthusiasm.  Treat yourself!!!

INGREDIENTS

Pea Protein Isolate, Expeller Pressed Canola Oil, Refined Coconut Oil, Water, Yeast Extract, Maltodextrin, Natural Flavors, Gum Arabic, Sunflower Oil, Salt, Succinic Acid, Acetic Acid, Non-GMO Modified Food Starch, Cellulose From Bamboo, Methylcellulose, Potato Starch, Beet Juice Extract (for color), Ascorbic Acid (to maintain color), Annatto Extract (for color), Citrus Fruit Extract (to maintain quality), Vegetable Glycerin.
Contains: Tree Nuts (Coconut Oil).

NUTRITION FACTS

Serving Size 1 Patty, 4 oz (113g)
Servings Per Container: 2

Amount Per Serving

Calories 290

Calories from fat 190

% Daily Value*

Total Fat 22g

34%

Saturated Fat 5g

25%

Trans Fat 0g

Cholesterol 0mg

0%

Sodium 450mg

19%

Total Carbohydrate 6g

2%

Dietary Fiber 3g

12%

Sugars 0g

Protein 20g

32%

Vitamin A

0%

•

Vitamin C

90%

Calcium

10%

•

Iron

25%

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs

FAQs

WHAT’S THE BEYOND BURGER™

The Beyond Burger™ is the world’s first plant-based burger that looks, cooks, and tastes like a fresh beef burger, and it’s coming to the refrigerated meat section of a store near you. It has all the juicy, meat deliciousness of a traditional burger, but comes with the upsides of a plant-based meal. The Beyond Burger™ packs 20 g of plant-based protein and has no GMOs, soy or gluten.

I WANT A BEYOND BURGER™! WHERE CAN I GET ONE?

For now, Whole Foods Boulder (Pearl Street Store). The Beyond Burger™ is in soft launch, with distribution planned for select Whole Foods stores. Our goal is expanded availability over the summer. Please sign up for our newsletter for updates on expansion plans.

HOW IS THE BEYOND BURGER DIFFERENT THAN THE BEAST?

The Beyond Burger™ is a ready-to-cook “raw” patty that looks, cooks, and tastes like a fresh beef burger, and it will be sold in the meat section of the store. The Beast is a precooked frozen patty shelved with other frozen items. Our goal in creating The Beyond Burger™ was to provide the full 360° mouth-watering, juicy, and delicious experience of beef but without so many of the health, environmental, and animal welfare downsides of traditional animal-based meat. On the other hand, we developed The Beast with nutrient density in mind, working with Brendan Brazier, a rockstar plant-based triathlete to develop it. The Beast has 23G of protein and a slew of vitamins, minerals, antioxidants, and omegas to help support performance and recovery for especially active folks.

WHY IS IT IN THE MEAT SECTION?

Great question. Part of our Future of Protein vision is to reimagine the meat section as the Protein Section of the store. In this way, we can help people on their journey to eating more plant-based by allowing them to purchase plant-based foods in the section of the store where they are already purchasing other forms of protein. No pun intended, but we are meeting people where they are in their food journey and offering an easy switch!

WHY A BURGER FROM PLANTS THAT AIMS TO REPLICATE MEAT?

Our belief is that the best way to get people to eat less meat is by giving them what they love–in this case, a juicy delicious burger – without so many of the health, sustainability, and animal welfare downside of a traditional animal – based burger.

WHY DON’T YOU PUT THE BEYOND BURGER IN BOTH THE MEAT AND MEAT ALTERNATIVES SECTION OF THE STORE?

Dual-placement is a possibility but ultimately it’s up to the retailer. Our goal of placing The Beyond Burger™ in, at a minimum, the meat section of the store is our attempt to help attract carnivores to the category and help change that meat case to the protein case.”

WHAT KIND OF PROTEIN DO YOU USE?

The primary source of protein in The Beyond Burger™ comes from peas. It’s soy, gluten and GMO free.

HANG ON…IF THIS ISN’T BEEF, WHY ARE THE BURGERS RED?

Well, we used beets to do that! Amazing, right! We wanted to keep the whole experience of cooking burger as similar as possible for our flexitarian fans, so we’ve worked very hard to create a burger that changes color as you cook it just like animal protein.

WHY DOES THE BEYOND BURGER™ “BLEED”?

While we didn’t design The Beyond Burger™ to “bleed” per se, the beets we use to give the patty a red-meat appearance have led some in the media to remark that the burger “bleeds” beet blood.

HOW DO YOU REBUILD MEAT WITHOUT GENETICALLY MODIFYING ANYTHING?

This question gets back to the company’s basic thesis that meat’s core parts – amino acids, lipids, trace elements, carbs and minerals – don’t have exclusive residence in the animal kingdom. Our task is to eliminate the need for meat from animals and find the same or analogous materials in the plant kingdom. We are not inventing new materials but matching the plant equivalent and assembling it in the architecture of meat. And the way we do that assembly is similar to the simple process used to make pasta – we mix our plant-based ingredients, compress the mixture, and then shape it into final product (in our case, using a patty former).

HOW LONG HAD THE BEYOND BURGER BEEN IN DEVELOPMENT?

It’s really the culmination of 7+ years of work against our goal to understand meat, its composition, and associated sensory experience, better than anyone on the planet, and then rebuild that directly from plants.

Ninety-Second Video Vegan – Zero-Carb & Zero-Calorie Vegan Shirataki Pho

All Photos © Christine Elise McCarthy 2017

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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.

This is a redux of my March 8, 2013 post.  I repost it because I made a new Video Vegan 90-second video of the process to make it.  This pho only takes as long as it takes to heat the water.  Check it out here:

OK – I fibbed a bit in the title of this post.  This soup actually has less than 5 grams of carbohydrates & 85 calories.  Still – it is a huge 3 cup bowl of spicy, awesome soup that is as close to guilt free as a bunch of celery and way more satisfying.  Look at the shirataki packaging:

It is ridiculous to suggest (as the package states) that this is a 2.5 serving package.  I ate two of these in my bowl of soup – so – I guess I had 5 servings, hence the 5 grams of carbs.  Still – zero calories!!

The calories came from a 30 calorie vegetarian bouillon cube, a 5 calorie TBS of sriracha & a 30 calorie TBS of vegetarian hoisin.

These noodles are a kind of miracle but be forewarned – they are packaged in a stinky water that smells very funky & fishy.  I drained my noodles, washed them in water & let them soak in clean water while I went to the gym.  I came back & sniffed & found them still rather distasteful in the olfactory department.  I read that boiling them removes the aroma – so – I made this soup. It was done in the time it took the water to warm just to boiling & there were ZERO funkified elements in the completed pho.  Had there been any lingering fishiness, the sriracha & hoisin would have overpowered it.  But, sincerely, there was nothing yucky about the finished product.  I am going to have to learn to get very creative with these because I just cannot pass up the opportunity of 85 calorie meals that feel like they are pasta-based.

Zero-Carb & Zero-Calorie Vegan Shirataki Pho

INGREDIENTS

2  7 oz packages of shirataki noodles (I prefer the tofu ones to the yam ones)

2 cups stock (I used water & a veggie bouillon cube)

1 TBS hoisin sauce (or to taste)

1 TBS sriracha sauce (or to taste)

fresh chopped cilantro (or basil or mint)

DIRECTIONS

Drain & rinse the shirataki in hot water.  Put all the ingredients in a pot & bring just to a boil – making sure your bouillon is dissolved.  Add more fresh cilantro.  Shove it in your face like a glutton & imagine your ass shrinking until it looks like this

(image stolen from the internet)

Ninety-Second Video Vegan – 20-Minute Spicy Vegan Kung Pao Chicken

All Photos © Christine Elise McCarthy 2017

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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 a repost of my recipe of March 3, 2015.  The only thing new is my Youtube channel & the videos I am making for it.  My first 90-second video is above.  If you like it – please subscribe to my channel there and/or subscribe to my blog here.  There is a link in the right hand column for you to add your email address.  I hope you like my video!!!

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.  Also – the marinating is optional.

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

5-10 dry red chili peppers (10 peppers makes this VERY VERY spicy – reduce the number to under way 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 (double this part for an extra saucy dish)

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

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.

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.

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.

St. Patrick’s Day Vegan Irish Beef & Cabbage Stew & My New Youtube Channel!

 

All Photos © Christine Elise McCarthy 2017

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

All my posts now have a VERY customizable PRINT & PDF option.  Create a PDF & save the recipe to your computer or print it out.  It offers a “remove images” option & you can delete any part of the post you do not need before printing.  The button is below by the Twitter & Facebook links.

MOST exciting new thing in my life?  My brand, spanking new YOUTUBE channel!   I set it up two days ago & there are already two videos.  One to make Vegan Firecracker Chicken and one for St. Patrick’s Day to make a Last Word Cocktail – pictured above.

As my editing skills & equipment improve – so will the videos but I was just so excited to get started – I just jumped right in.  Please SUBSCRIBE to my channel!

Ok – so – if you watched the Last Word video – you saw that I was also cooking up this creation – just in time for you to cook tomorrow!  Easy & vegan – it is flexible.  Use the veggies I suggest – or not.  I used Gardein Beefless Tips but Beyond Meat Beefy Crumbles or even the Beast Burger would work!   The photo I used shows the green beans & Brussels sprouts I considered adding but then did not.

*NOTE – I used a combination or bouillon, soy sauce, Marmite & Kitchen Bouquet.  This made for a sodium-intense stew.  I recommend starting with just veggie stock and then adding one or a few of these other things until you get the intensity you want in both flavor & color (Kitchen Bouquet being best for the deep brown color) – but add them in increments so you avoid a salt-fest.

St. Patrick’s Day Vegan Irish Beef & Cabbage Stew

Serves a lot – like – at least 6

INGREDIENTS

9+ oz vegan beef – you can pan-sear & brown it first, if you like.  I did not.

1/2 cup vegan butter (or olive oil)

1 onion – chopped

2 potatoes – cubed

5 carrots – chopped

8 mushrooms – sliced

4 celery stalks – chopped

2 cups cabbage – chopped

1-2 jalapenos – diced (optional)

9 oz peas

1 cup pearl barley or other grain (optional)

up to 1 cup flour or a few TBS cornstarch

10 cups veggie stock

1 TBS pepper

Optional – fresh chopped herbs like rosemary, thyme, oregano or parsley.  I used none.

*OPTIONAL – a few TBS soy sauce OR 1/2 tsp Marmite OR 2 tsp Kitchen Bouquet OR a combination *see note above

DIRECTIONS

Warm the butter or oil & then add onions, celery, mushrooms, and jalapenos (if using).  Saute until the onions & celery are soft.

Add potatoes & carrots & beef.  Combine.  Add stock & cabbage & pepper & chopped herbs (if using) & pearl barley.  Bring to a boil.  Whisk either 1/2 cup of flour or a few TBS cornstarch into some water & add it to the stew.  As it boils – it should thicken.  Repeat incrementally to thicken the stew more if necessary.   Conversely – add water to thin it.

Now taste it & see if you want to add Marmite, Kitchen Bouquet or soy sauce.  Adjust flavors to suit yourself.  I added two halved potatoes to mine to draw some sat out.

It is done when the veggies are all tender & it is thick as you like & the seasonings seem right.  Stir in the peas.  Serve!

Happy St. Patrick’s Day!  Slainte!

Vegan Life Changing Masala with Beef & Chickpeas

All Photos © Christine Elise McCarthy 2017

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So – flipping around the internet, I came across a recipe from a blog I love.  The blog is Pinch of Yum.  I love the blog because the photographs are mercilessly lush & gorgeous.  About a year ago, she posted her “life-changing 30 minute masala sauce” and the photos are so great – I just could not get the recipe out of my mind – so – I made it!  She offers the recipe for a masala paste & then how to make a sauce from the paste.  She served the sauce over her “30-minute vegetarian meatballs.”  I did not have the ingredients for the meatballs so I decided to serve my sauce over Gardein beefless tips & chickpeas.

The paste is SUPER easy.  You just whip it up in a food processor.  The sauce is super easy, too, and she is right!  It is delicious!  You could serve the sauce over any meat or meatless meat or veggie or even rice or pasta you desire.  The paste makes a lot so maybe freeze some.

I did not have onions so I used shallots & scallions.  I used two tomatoes & some tomato paste in place of her suggested 1½ cups tomato puree + ½ cup water or broth – just because that was all I had.  Worked out great!  I recommend you make this sauce & follow her blog.  It is really wonderful!

Vegan Life Changing Masala with Beef & Chickpeas

Serves 4 with rice

INGREDIENTS

9 oz vegan beef (or other vegan meat)

1 15-ounce can chickpeas – drained

for the masala paste

2 onions

5 cloves garlic

2 tablespoons fresh ginger, crushed

3 tablespoon garam masala

1 tablespoon chili powder

1 tablespoon turmeric

1 tablespoon cumin

1½ teaspoons ground cloves

2 teaspoons salt

½ teaspoon cayenne pepper

a small pile of of cilantro stems

a fistful of almonds

juice of one lemon

for the masala sauce

1½ cups tomato puree + ½ cup water or broth

1 14-ounce can coconut milk

½ teaspoon salt (taste and adjust)

GARNISH – cooked rice & cilantro

DIRECTIONS

Pulse all the ingredients for the Masala Paste in a food processor until smooth.  Put it into a container for storage in the fridge or freezer – reserving only 1/4 cup of the paste for this recipe.  The rest is extra!

Heat a drizzle of oil in a skillet. Add 1/4 cup masala paste to the skillet and with a little bit of oil and stir around in the pan until fragrant (3-5 minutes).  Add the tomato puree and water and simmer until t’s a rusty-deep-red color – about 5-10 minutes.  Add the beef & chickpeas.  Add the coconut milk; simmer for 10 minutes or so until thick and creamy.  Longer simmer = thicker and better flavor.

Serve over warm rice & garnish with chopped cilantro.

10-Ingredient Vegan Spicy Chinese Barbecue Chicken with Broccoli & Sugar Snap Peas

 

All Photos © Christine Elise McCarthy 2017

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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.

This is as easy as a dish can be!  It took me less time to make the chicken & broccoli than it did to make the rice.  Easy, delicious & as spicy (or not) as you please.  Ok – I list 11 ingredients but I only used snap peas because I had them.  Use them, lose them, substitute them with something else.  Your call.

Vegan Spicy Chinese Barbecue Chicken with Broccoli & Sugar Snap Peas

Serves 2

INGREDIENTS

9 (or more) ounces vegan chicken (I adore Beyond Meat brand) – cubed

Broccoli for two – cut into florets (amount is up to you & your love of broccoli)

Sugar snap peas (optional) – as many or as few as you please

1-2 jalapenos (red or green) – diced (optional & up to your tolerance for heat)

1 scallion – sliced (green & white parts)

1 TBS olive or coconut or other cooking oil

for the sauce (double this sauce recipe if you like a lot of sauce or want extra sauce for some rice)

1/4 cup vegan hoisin sauce

1/4 cup soy sauce (or liquid aminos or tamari)

1 TBS chili paste (sambal oelek or chili garlic sauce)

1 tsp fresh minced ginger (I used bottled)

2 TBS dark berry jam (I used Marionberry jam but blueberry, blackberry or raspberry would work.  Orange might be nice, too!)

GARNISH: warm cooked rice, sesame seeds, sliced scallions

DIRECTIONS

Make rice or whatever grain you like.

Heat the oil & saute the jalapenos & scallion slices for a minute or two.  Add the remaining sauce ingredients & the chicken.  Heat for a few minutes until the chicken is warmed & the sauce thickens a bit.  Lower heat & set aside.

Boil water & blanch the broccoli & peas (if using) for 5 minutes then drain.   You can either add the broccoli to the chicken & sauce or simply serve it beside the chicken.

Plate with some rice & garnish with sesame seeds & scallion slices.

Vegan Chicken & Vegetable Pad Thai Rice Noodles and Silom Thai Market & Vegan Meat GALORE!

 

All Photos © Christine Elise McCarthy 2017

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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.

I have written about my favorite local Thai market, Bangluck, many times.  I have also mention Silom market.   Silom is where I found the vegan beef I used in my Vegan Spicy Szechuan Orange Beef & Wide Rice Noodles – seen just above.   But – while I was impressed with the vegan meat discoveries in the center freezers – somehow – I missed that they have an entire WALL of freezers – stocked to the brim with vegan meat options!  Look at this shit!

They have dozens & dozens of options.  Some are already prepared – like orange or sesame chicken – and some are not.  Huge bags, small bags.  Seafood, beef, pork & chicken.  Just a regular vegan wet dream!  INCREDIBLE find!  Not sure how I missed it all these years.

The store itself is very ghetto and the security guard out front suggests Silom is a front for some other more nefarious industry than peddling soy products.  But still – it is CHOCK full of cheap but exotic rices & sauces & veggies & BIZARRE-looking desserts & bug-based pastes.  Yes – bug.  That story is HERE.  Here are a few more views of the mecca that is Silom.

That is some fine looking jewelry!

Anyway – I love this place & they almost always have Keffir lime leaves which are like a Thai restaurant in a tiny bag.  They smell SO good!

Anyway – I digress – because I used my favorite faux chicken ever – Beyond Meat – in this Pad Thai.  I used the Pad Thai noodles you see above because they were handy at Silom.  You can use some like this or ramen noodles or even regular pasta.

I also used tamarind paste (also from Silom) but it is not critical.  Not critical but it does add authenticity.

If you cannot find the ingredients I used (tamarind paste or the homemade vegan fish sauce) – there are plenty of other options.  I will list a few in the ingredients list.

Vegan Chicken & Vegetable Pad Thai Rice Noodles

serves 2-4 (depending on appetites)

INGREDIENTS

1 lb pad thai (or other) noodles – cooked according to the package

9 oz vegan chicken

2 TBS coconut oil (or other cooking oil)

1 red bell pepper – cut into slivers

2 cups shredded or matchstick carrots

2 garlic cloves – chopped

1-2 red (or green) jalapeno peppers – diced (optional)

1 small head broccoli – cut into florets

1 cup sprouts

GARNISH – cilantro, lime wedges, chopped peanuts (I used crushed almonds)

for the Pad Thai sauce

(double this recipe if you like a heavy sauce on your noodles)

3 TBS of brown sugar (more if you like a sweeter Pad Thai)

1/4 cup liquid aminos (or soy sauce or tamari)

2 TBS rice vinegar

2 TBS lime juice

2 garlic cloves – minced

1 TBS chili paste –  sambal oelek (or sriracha if you cannot find chili paste) – OPTIONAL

1 TBS tamarind paste (or tomato paste or peanut butter – each will be very different but still tasty)

2 TBS homemade vegan fish sauce (or just more soy sauce)

DIRECTIONS

Prepare the noodles & set aside.

Either whisk the sauce ingredients together or warm them on a stove until the sugar dissolves.

Heat the oil in a large saute pan.  Add the red bell, sprouts, broccoli & carrots & saute until tender but not soggy.  Add chicken & garlic & combine for one minute.  Add noodles & sauce (if you doubled the sauce recipe, add it incrementally until you have a ratio that suits you).  Combine & heat through.

Serve with peanuts, cilantro & lime wedges.

Vegan Lentil Meatballs in a Spicy Asian Glaze (Appetizer)

 

All Photos © Christine Elise McCarthy 2017

Follow @celisemccarthy

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

All my posts now have a VERY customizable PRINT & PDF option.  Create a PDF & save the recipe to your computer or print it out.  It offers a “remove images” option & you can delete any part of the post you do not need before printing.  The button is below by the Twitter & Facebook links.

It has been a lentil-crazy week here, lemme tell you.  The other day, I made about 10 cups of my Easy Vegan Thai Sweet Basil & Coconut Lentils.  Then, I used some of the bountiful leftovers to make my Leftover Lentils Red Coconut Curry Beef and Bean Meatloaf (Vegan).  Both are seen just above.  Well, I still had FIVE CUPS of prepared lentils leftover.  What to do?  How many times can one person eat lentils in one week?  And, while they would freeze well, my freezer is busting at the seams with leftovers.  So – I decided to make party appetizers.  And these are GOOD!  Very easy & great for a crowd & healthy & yummy & vegan!  Just mix up the ingredients, bake them for 10-15 minutes – drizzle the glaze & serve!  Mmmmmm!

Vegan Lentil Meatballs in a Spicy Asian Glaze

Makes about 50 meatballs

INGREDIENTS

5 cups prepared lentils in their thick sauce (or about 1/2 of this recipe – Easy Vegan Thai Sweet Basil & Coconut Lentils)

1 TBS olive oil

1 small onion – diced

10 mushrooms – chopped

3 scallions – chopped

5 TBS liquid aminos (or soy sauce or tamari)

2 eggs (whatever vegan replacer you use – I used Neategg)

1 cup panko crumbs (more or less – depending on how wet your lentils are)

2 TBD sesame oil

3 TBS vegan hoisin sauce

for the spicy Asian glaze

2/3 cup hoisin sauce

1/4 cup rice vinegar

2 garlic cloves – minced

2 TBS liquid aminos (or soy sauce or tamari)

1 tsp sesame oil

1 tsp ground ginger

GARNISH – sesame seeds and/or sliced scallions

DIRECTIONS

for the glaze

Combine ingredients in a shaker or whisk in a bowl.  Set aside.

for the meatballs

Heat the oven to 400 degrees.

Prepare the lentils according to my recipe or your own favorite recipe.

In a saute pan, add the olive oil & saute the onion, mushrooms & scallions until soft.

Add the onion mix to the prepared lentils. Add the remaining ingredients for the meatballs.  Make balls that are 1 to 1.5 inches in diameter & place them on a greased cooking sheet.  Bake for 10-15 minutes -depending on how large & we they are.  When they are getting crusty on the outside – taste one & be sure they are done to your liking.  When they are ready, put them on a plate.  Drizzle with sauce & garnish with sesame seeds & scallion slices.

Leftover Lentils Red Coconut Curry Beef and Bean Meatloaf (Vegan)

All Photos © Christine Elise McCarthy 2017

Follow @celisemccarthy

Tweet

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

All my posts now have a VERY customizable PRINT & PDF option.  Create a PDF & save the recipe to your computer or print it out.  It offers a “remove images” option & you can delete any part of the post you do not need before printing.  The button is below by the Twitter & Facebook links.

The other day, I made a boatload of Easy Vegan Thai Sweet Basil & Coconut Lentils – seen just above.  By boatload – I mean I started with 5 cups of dry lentils.  That makes nearly twice as much of the finished product – so – I decided to try to reinvent them.    I used two cups of them in this recipe and I still have a ton left.  You can either make this lentil recipe (cut in half) or your own favorite lentil recipe.  I recommend these because the flavor profiles match but I am pretty sure most lentil recipes will do.

I baked mine for an hour but this loaf was only about an inch deep.  I recommend going shallow rather than deep because the deeper the loaf is – the trickier it will be to get it cooked through without drying it out.

I also used this crazy glaze I spotted at Ralph’s.  If you cannot find this – either let the loaf be naked or mix up a glaze of your choice – or just top it with your favorite BBQ sauce.  Glazes are nice because they add moisture & another flavor component.    Here is a CURRY KETCHUP recipe (use agave rather than honey – if you are vegan) and here is a SRIRACHA KETCHUP recipe (again – use agave rather than honey – if you are vegan).    I posted Korean & traditional BBQ sauce recipes HERE.

Leftover Lentils Red Coconut Curry & Beef and Bean Meatloaf (Vegan)

Makes one meatloaf

INGREDIENTS

2 cups prepared lentils (your favorite recipe or less than half of this recipe Easy Vegan Thai Sweet Basil & Coconut Lentils)

11 oz vegan beef crumbles (I always use Beyond Meat)

2 TBS red curry paste (or more – to taste)

5.6 oz coconut milk

1/4 cup oats (more if your mixture seems too wet – less if it seems too dry) – breadcrumbs work, too

1/4 cup flax meal (more if your mixture seems too wet – less if it seems too dry)

GARNISH – your favorite meatloaf glaze or BBQ sauce & cilantro

DIRECTIONS

Heat the oven to 400 degrees.

Mix all your ingredients together.  Get it to about the consistency of a wet burger.

I lined my pan with foil but parchment paper is better.  I sprayed it with cooking spray & poured the lentil mixture in & pressed it flat.

Top with the glaze of your choice.

Bake for 45-60 minutes or until it is cooked through.  A testing stick should come out clean.  Let it rest for 10 minutes before transferring or cutting into it.

Top with more glaze, if you desire, & serve with fresh cilantro.