All Photos © Christine Elise McCarthy 2017
To see images of my past posts & get links to the recipes – look on my Pinterest board – HERE.
Click the image to watch!
I used this vegan roast beef that was DDD #6. Click the image to watch. You can use any vegan “beef” substitute.
All Photos © Christine Elise McCarthy 2017
To see images of my past posts & get links to the recipes – look on my Pinterest board – HERE.
Click the image below to watch the video recipe.
Ok – these things were so delicious – I was almost unable to keep from eating them all as I photographed them. They take 5 minutes and can be eaten as is or packed into a sandwich or taco. They would go really well with my Spicy Vegan Sriracha Miso Cole Slaw, seen above.
As always, I used Beyond Meat brand chicken because it is, quite simply, the best on the market. Click that link to use their store locator & get a coupon.
These could be baked but I think that really only works for real chicken as the grease in the chicken would keep it moist. Faux chicken, like I used here, I think, is better served stove-top & it is faster & easier that way, anyway. These suckers are REALLY good – I promise!
5-Minute Vegan Burnt Brown Sugar Chicken Fingers
Feeds 1 or 2 – depending on appetite
INGREDIENTS
1 9oz bag of vegan chicken strips – thawed
2 TBS olive oil
1 TBS brown sugar
2 tsp garlic powder
2 tsp onion powder
2 tsp chili powder
2 tsp smoked paprika
1-2 TBS agave nectar
S&P
DIRECTIONS
If you have a nonstick pan – use it. Burnt sugar is a pain to clean. If you don’t have one – maybe up the olive oil a tad.
Mix all the ingredients (except the chicken) – reserving 1 TBS agave nectar – in a bowl. Put the mixture in the bag with the chicken & mush it all around until all the strips are covered.
Again – use either a nonstick pan or a pan greased with some olive oil & cook on medium high, stirring occasionally, until the sugar just begins to blacken. Toss with another TBS agave nectar to moisten things up a bit & serve!
All Photos © Christine Elise McCarthy 2017
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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Click the image below to watch the video.
This is hardly a recipe because all you do is mix everything up but it is so light & yummy & pretty – I am posting. Traditionally, this is made with bulgar but I had quinoa (keen-wah) around & used that. The ration of ingredients is no science and pretty open to tweaking. It is great to eat with chunks of pita bread or as a sandwich spread. It is a light & salady thing & you don’t eat it in huge portions. It is kind of like a palate cleanser when eating other foods of the region like shawarma, gyros & hummus.
Tabbouleh with Quinoa
Makes about 2 cups
3/4 cup dry quinoa – cooked according to packaging (for me – that was 2 parts water to 1 part quinoa – boiled & left off heat, covered, for 12 minutes. OR – 1 1/2 cups or so of cooked & cooled quinoa.
1/2 cucumber – peeled & diced
2 cups parsley – chopped finely (one large bunch)
1/2 cup fresh mint – chopped finely
3 scallions – chopped finely
2 tomatoes or 15 cherry tomatoes – diced
2 TBS olive oil
1-2 TBS fresh lemon juice
S&P to taste
DIRECTIONS
Cook & cool the quinoa.
Mix everything up. Season to taste. Questions?
I think not!
All Photos © Christine Elise McCarthy 2017
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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My Youtube vide for this recipe is here- just click the image to watch.
INGREDIENTS
1.5 oz gin
4 oz tonic
Cracked pepper
Fresh strawberries
DIRECTIONS
Muddle the strawberries in a glass & grind fresh pepper on them. Fill the glass with ice & add gind & tonic.
Consume!
All Photos © Christine Elise McCarthy 2014
To see images of my past posts & get links to the recipes – look on my Pinterest board – HERE.
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All my posts now have a VERY customizable PRINT & PDF option. Create a PDF & save the recipe to your computer or print it out. It offers a “remove images” option & you can delete any part of the post you do not need before printing. The button is below by the Twitter & Facebook links.
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I have a video from my channel for this recipe. Click the image below to watch & please subscribe!
I am kind of on a Mediterranean kick & am VERY excited to attempt a vegan gyro later today but for now – I post this hummus. My mother always made her own & it is really so easy – nobody should ever buy any that is prepackaged. All this requires is 8 simple ingredients & a blender. I added jalapeno because I like them but you need not. Tahini is a sauce that comes bottled & is readily available at most large grocery stores and it has a refrigerated shelf life like peanut butter – FOREVER. So go ahead & buy some.
Easy Basic Hummus with Spicy Jalapeno
INGREDIENTS
1 can chick peas – drained
1/4 cup tahini
juice of 1 lemon
2 tsp cumin
1-3 cloves of garlic – to taste
1/2 tsp salt
1 TBS olive oil
1-4 TBS water (depending on how thick you like your hummus)
1/2 – 1 jalapeno – use half for a little spice, all for more spice and use even the seeds for a powerfully spicy hummus – or use none at all
Whip that shit up in a blender or food processor.
Garnish with a drizzle of olive oil, paprika, parsley or diced jalapeno. Serve with naan or pita or veggies!
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 blog is 5 years old today! And my Youtube channel just hit 1000 subscribers! I am very happy about both milestones.
I have a video on my Youtube channel – www.VideoVegan.com for this. Click the photo below to watch & please subscribe!
I have really become obsessed with my slow cooker. Slow cookers – as I have many. The one that I can set to cook for 5 hours & then just keep the food warm is the best because I can set it & go to work & come back 10 hours later to a house that smells delicious & a warm meal waiting for me. If you don’t have a low cooker – I really encourage you to get one. Easy doesn’t get easier than a recipe like this one. Just throw everything in & set the timer for 5 hours & that is it.
I used Beyond Meat vegan chicken because it is, hands down, the best fake chicken on the market. But you could use real chicken or just use chickpeas. Your call.
I used two kinds of saffron:
That Golchin liquid stuff is affordable (under $10) and is GENIUS. If your store doesn’t carry it – buy it on Amazon or something.
The saffron threads are delicate & lovely but very costly. They were part of a gourmet gift box I was given for my birthday – and not usually on my shopping list. Either or both of these work – but I suggest trying to use one – because saffron is such a specific & lovely flavor & adds gorgeous color – but it isn’t really critical for this dish to be a success. So – if you don’t have it, don’t like it, can’t find it – blow it off.
I used dry chickpeas because I am delighted by how cheap they are & I like that they have been processed less & have no added sodium. But – if you want to use canned ones – go ahead! This could be made stove-top easily with canned beans – just don’t add the 4 cups of water.
Vegan Butter Chicken and Chickpeas for the Slow Cooker
Feeds a LOTTA folks – maybe 8-10 with rice
INGREDIENTS
1 lb dry chickpeas (or 4 cans – but if you use canned chickpeas – eliminate the water here)
3 cups water (4 cups if you are gonna leave it for 10 hours – like I did)
9 ox vegan chicken
2 jalapenos (red or green) – seeded & diced
1 onion – diced
4 garlic cloves – chopped
2 TBS ginger – minced
8 oz tomato sauce (I used a homemade arrabbiata)
6 oz tomato paste
14 oz can lite coconut milk
1/2 tsp crushed saffron threads (optional)
3 TBS saffron liquid (optional)
1 TBS garam masala
1 TBS curry powder
1 tsp chili powder
1 TBS turmeric
2 tsp salt
2 tsp pepper
garnish – cilantro, scallions, yogurt (vegan or otherwise), cooked rice
DIRECTIONS
Put everything into a slow cooker & set on high for 5 hours.
If you are using canned chickpeas – do not add water. As you see above – this recipe has lots of gravy (the upper picture is before it cooked & the other is how it looked 10 hours later). If you want it thicker – whisk some cornstarch (2-3 TBS) into a little water & stir it in. It should thicken up. If it is too thick – add water.
Serve over rice & garnish at will.
Delightful-Delicious-Delovely 