DDD #135 – Vegan Shepherd’s Pie with Mashed Cauliflower

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All Photos © Christine Elise McCarthy 2019

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

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Vegan Shepherd’s Pie with Mashed Cauliflower

Feeds 6

INGREDIENTS

12 ounces soyrizo (or other faux meat)

14 ounces Beyond Sausage (or other faux meat)

4 cups mixed veggies (I used a combination of frozen corn, peas, lima beans)

1 med-large head cauliflower – cut into florets

2 medium red potatoes (optional)

8 oz mushrooms – sliced

1 leek – white part sliced

1/4 onion – diced

vegan butter (2-4 TBS)

vegan milk (1/4 cup or more)

S&P

DIRECTIONS

Heat the oven to 350 degrees.

Boil the cauliflower & potatoes (if using) until soft.  Drain & set aside.

Heat a TBS or so of vegan butter (or other oil) and saute mushrooms & onion until both are browned & soft.  Set aside.

Melt a TBS or so of vegan butter (or other oil) and saute the leek until soft.  Set aside.

Saute the faux meats together until heated all the way through (primarily to cook the Beyond Sausage & drain some grease).  If you are using other meats than Beyond sausage – there is no reason to precook them.

Mix the faux meat with the mushrooms & onion.

Mash the cauliflower & potato mix with the leeks & about 1/4 cup of vegan milk & 2 TBS or more of vegan butter.  Season with S&P.

Assemble the shepherd’s pie by putting the faux meat mix on the bottom of a casserole pan (I divided mine between two smaller pans (see above).  Top with whatever veggies you are using & then top with the mashed cauliflower.

Bake for about 30 minutes or until heated through.  Serve!  I plated mine as double-decker stacks so it looked prettier & more substantial.

 

 

DDD #133 – Vegan Keto Curry Soup with Cauliflower Rice & Kale

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All Photos © Christine Elise McCarthy 2019

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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Vegan Keto Curry Soup with Cauliflower Rice & Kale

Feeds 6 very well

INGREDIENTS

1-2 TBS olive oil

I onion – diced

1 head of kale – ribs removed & chopped

1 head of cauliflower

8 carrots – chopped

5-6 ounces coconut milk

8-10 cups vegan stock

4 garlic cloves – chopped

2 TBS curry powder

1 tsp smoked paprika

1 tsp ground cumin

1 tsp turmeric

1 tsp crushed red pepper

DIRECTIONS

Heat the oven to 400 degrees.

Cut the cauliflower into florets & spray with cooking spray (or toss in a little oil).  Roast at 400 for about 30 minutes.  Once cooled, rice the cauliflower by pulsing a few times in a food processor or using the grater blade.  Or – grate the cauliflower manually.  Set aside.

Heat 1-2 TBS olive oil & saute the onions until soft.  Add the garlic & spices & stir for a minute.  Add all the other ingredients & bring to a boil.  Simmer until the carrots are tender.  Season with S&P.  Add more water or stock if it gets too thick.

Serve!

 

DDD #132 – Hearty Vegan Beef & Vegetable Stew

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All Photos © Christine Elise McCarthy 2019

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 just 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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To watch the video – click the image above.

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.

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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

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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.

If you have am Instant Pot or pressure cooker – Cook for 15 minutes.

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.

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DDD #129 – Vegan Spicy Teriyaki King Trumpet Mushrooms

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All Photos © Christine Elise McCarthy 2018

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 above to watch the video.

Vegan Spicy Teriyaki King Trumpet Mushrooms

Feeds 2 with rice & a side veggie

INGREDIENTS

9 or more ounces of King Trumpet or Oyster mushrooms

1 cup water

2 TBS brown sugar

1 TBS sesame oil

2 TBS minced ginger

6 TBS low sodium soy sauce

1 TBS sambal oelek (chili paste) – optional

1 TBS vegan oyster or mushroom sauce

1/4 cup cornstarch whisked into 1/4 cup water

Cooking spray (or oil)

GARNISH – steamed rice & bok choy & sesame seeds

DIRECTIONS

Cut the tops off the mushrooms & either set aside for some other use or use in this recipe.  Slice the stems 1/2 inch thing.  Score them in a criss-cross & set aside.

Warm the water, sugar, sesame oil, ginger, soy sauce, sambal oelek, and oyster/mushroom sauce until the sugar dissolves.  Pour over the mushrooms & let marinate for 20-30 minutes.

Steam your rice, adding boy choy in the final three minutes.

Heat a pan treated with cooking spray or 1 tsp of oil.  Reserving the marinade aside – sear the mushrooms on both sides until browned & caramelized.  Set aside.  Bring the marinade to a boil in that same pan & add the cornstarch mixture.  Heat until thick.

Add mushrooms to the sauce, heat through & serve atop steamed rice & bok choy.  Garnish with sesame seeds.

 

DDD #127 – Vegan King Trumpet Mushroom Scallops & Lemon Garlic Pasta

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All Photos © Christine Elise McCarthy 2018

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.

~

 

Click the image above to watch the video.

I have been seeing these here & there on the internet & decided to just wing it & try these out for myself.  I find that King Trumpet mushrooms are very easy to find in most Asian markets.  I found these at my favorite Thai market in Hollywood – Silom.  They come in a plastic bag & there are usually 4-5 mushrooms in there.

I pan seared these & the result was incredible!  They REALLY look like scallops & they have a similar rubbery texture and the thready texture.  These are super easy & I recommend them highly!

Vegan King Trumpet Scallops & Lemon Garlic Pasta

Serves 2

INGREDIENTS

for the scallops

4-5 King Trumpet mushrooms – the stems cut into 1-inch long rounds.  Save the rest of the mushrooms for another use – like – stock.

1 cup vegetable stock

1/4 cup white wine

1 TBS each of nori & kelp flakes – (optional – or use a crumbled up sheet of nori)

1 TBS Olive oil

1 TBS vegan butter

for the pasta

1/2 lb cooked pasta (I used angel hair)

1 tbs olive oil

2 TBS vegan butter

1 lemon – the rind zested & the juice squeezed

Crushed red pepper to taste

Chopped parsley

S&P to taste

DIRECTIONS

Cut the mushrooms.  Soak the pieces in a mixture of the stock, wine & whatever nori or kelp you are using – for about an hour.  Toss them intermittently.  Drain on paper towel.

Heat the olive oil & better over medium high to high heat & sear the mushrooms.  It should take about 10-12 minutes – turning them on each end occasionally.  Drain on paper towels.

Wipe out the pan & heat oil & butter and the crushed red pepper & garlic.  Heat until it thickens a bit & the garlic becomes aromatic – being careful not to burn the garlic.   Add S&P to taste.

Toss the garlic butter with the pasta.  Place a few scallops on the plated pasta.  Garnish with chopped parsley.

Voila!

Alternatively – you can reheat the pasta in the pan with the scallops & then serve with parsley.

 

 

DDD #126 – Holiday Vegan Torta Rustica with Creamed Spinach and Chicken, Scalloped Potatoes & Sweet Potato-Butternut Squash Puree

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All Photos © Christine Elise McCarthy 2018

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

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Click the image above to watch.

OK – this one takes a few steps but all are easy & you end up with a GIGANTIC mound of all things savory & Thanksgivingy!  It is a bread course, sweet potato/squash dish, creamed spinach, scalloped potatoes & chicken courses – all rolled into one.  You can sub out the ingredients to suit your tastes.  This is basically an enclosed shepherd’s pie & is as versatile at shepherd’s pie is.

**PLEASE NOTE** – transferring this tart from the cooking sheet onto a serving platter might prove VERY tricky.  It will be very heavy – and the warmer it is when you try to transfer it – the more delicate that procedure will be.  It would SUCK to put all the work in – only to break it when you are ready to serve it.  If you don’t have two very large spatulas – and maybe an assistant – perhaps consider cooking this on something you can also serve it on.  Surrounding it with leafy kale (or other greens) at the base & a few cranberries & it will look festive & spare you the trauma of transferring it to a platter.  SERIOUSLY consider baking & serving from the same piece.  I am devastated just imagining what a failed transfer would do to my life – and I don’t want that for you.

Thanksgiving Vegan Torta Rustica with Creamed Spinach, Chicken, Scalloped Potatoes & Sweet Potato-Butternut Squash Puree

Feeds 8 easily

INGREDIENTS

for the soft tart dough

4 cups flour

1 tsp salt

8 ounces vegan butter

3/4 cup silken tofu – pureed (I just smashed it all up with a fork)

1/3 cup vegan milk

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for the creamed spinach 

1 small onion or large shallot – diced

1 lb fresh spinach

2 (9 oz) packages vegan chicken (I highly recommend Beyond Meat brand.  Best on the market!) – cubed

4 oz vegan cream cheese

1/2 cup vegan milk

4 slices vegan cheese (I used the Chao below)

S&P

Olive oil

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for the scalloped potatoes

2-3 medium potatoes – peeled & cut into 1/4 inch thick rounds

2 TBS vegan butter

2 TBS flour

2 cups vegan milk

7 oz vegan cheese (I used that Daiya)

S&P

for the sweet potato-butternut squash puree

1 butternut squash – peeled & cubed

1 large sweet potato – peeled & cubed

4-6 TBS vegan butter

Pinch of nutmeg

S&P

PARCHMENT PAPER for cooking

Vegan egg wash – small but equal parts agave nectar – soy milk – olive oil

GARNISH – kale (or other leafy greens) and fresh cranberries – to arrange around the tart.

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DIRECTIONS

for the soft tart dough

By food processor: Combine flour, salt & butter in a food processor using a metal blade.  Process with short pulses until the mixture is crumbly.  Add tofu with short pulses.  Add milk, gradually, with short pulses until it begins to clump and – eventually – orbit as a ball inside the food processor.  You might need a little more flour.  When the dough is formed – it will be very soft.   Gather it into a ball & wrap it tightly with plastic wrap & refrigerate for at least an hour but up to 3 days.  When ready to roll it out bring it back to room temperature and flour a work surface to facilitate handling.

By hand: combine flour & salt in a large bowl.  Make a well in the center & add the butter and the smashed silken tofu.  Lightly blend the butter & tofu with fingertips.  With a knife or pastry blade, cut the wet ingredients into the dry ingredients until you have a crumbly mixture.  Gradually, add the milk – tossing with a fork until the dough comes together.  The dough will be very soft.  Add more flour if it is too wet.  Gather it into a ball & wrap it tightly with plastic wrap & refrigerate for at least an hour but up to 3 days.  When ready to roll it out bring it back to room temperature and flour a work surface to facilitate handling.

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for the scalloped potatoes

Heat the oven to 350 degrees.

Melt the butter in a stock pot & whisk in the flour & a little S&P.  Heat until it just begins to turn golden then slowly add the milk – letting it thicken before you add more.  When all the milk is incorporated & it is still sorta thick – melt in the cheese.  Season with salt & pepper.  Toss with the sliced potatoes & place in a greased casserole dish.  Cook for 45-60 minutes or until it is bubbling & the potatoes are soft.  Set aside to cool completely.

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for the creamed spinach & chicken

Heat a TBS of olive oil in a saute pan & cook the onions until soft.  Add the spinach & let it wilt – then add the cream cheese & milk.  Heat until the cheese melts & you have a thick & creamy spinach.  Season with S&P & toss the chicken in & stir.  Set aside to cool.

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for the sweet potato-butternut puree

Boil the sweet potato & butternut chunks until soft.  I then drained them & mashed them with the butter, nutmeg and S&P.  Set aside to cool.

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to assemble the tart

Heat the oven to 375 degrees.

Line a medium bowl with plastic wrap.  A moderately deep & wide one is best.  If the bowl is too deep – your tart will be too tall & be more likely to collapse.  Also – be sure your bowl opening (at the top) is no wider than the cooking sheet you will be using to bake the tart.

Roll out 2/3 of the dough big enough that it not only lines your bowl but has overhang.

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DO NOT OVERFILL!  Only fill it to below the depth of the bowl.  The stuffing ingredients should be to warmer than room temperature.

Place a thin layer of puree in the bottom & then a thick layer of scalloped potatoes & then the rest of the puree.  Put the four slices of cheese on top of that then all of the spinach & chicken.

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Roll out the remaining dough so that it fits the top of your bowl & then fold the edges of the bottom crust over it & use a knife or fork to pinch it sealed.  Line a cooking sheet with parchment paper & invert it on top of your tart – and VERY CAREFULLY – flip it over so your tart is sealed-side down.  Be sure to put the cooking sheet with the parchment ON TOP OF your bowl & flip.  Do not try to just flip the bowl onto the cooking sheet.   This sucker likely weighs more than a turkey & the soft dough will not withstand that much pressure.  Remove the bowl & the plastic wrap.

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I sprayed it with cooking oil but found that did not give me a golden glaze so – mix up a little vegan egg wash (small but equal parts agave nectar – soy milk – olive oil) and occasionally brush the tart as it bakes.  Bake for about 40-45 minutes or until it looks nice & browned.

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Look how HUGE that thing is!  See the pastry brush?  That has to be 12 inches long.

OK – here comes a tricky part.  Let it cool a while before fussing with it.  Once anything that seeped out of it has pretty much cooled – run a knife under it to loosen the tart from the escapes bits.  I used an ENORMOUS spatula & the parchment paper to very delicately shift the tart to a serving plate.  It is a heavy & unwieldy thing – so be very delicate when handling this tart – get assistance, if possible.  If the transfer is too risky for you – consider just putting some leafy greens & cranberries around the base on the pan itself & serve this bad boy directly from the cooking sheet.  Better to go low brow than having this guy fall apart.

This should be served warm but is delicious at room temperature, too.

Happy vegan Thanksgiving!

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DDD #125 – Vegan Thai Pad Gra Prow – Spicy Beef & Basil – with Wide Rice Noodles & Bok Choy

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All Photos © Christine Elise McCarthy 2018

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 above to watch the video.

OK!  Vegan Thai Pad Gra Prow – Spicy Beef & Basil – with Wide Rice Noodles!!!  I added fresh noodles that I bought at Bangluck but this would go just as nicely over rice – or in lettuce wraps.

This dish is very easy & doesn’t use anything especially exotic.  I recommend it very highly!

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Vegan Thai Pad Gra Prow – Spicy Beef & Basil – with Wide Rice Noodles & Bok Choy

SERVES 2 well

INGREDIENTS

A 1-2 TBS sesame oil (or olive oil)

7 (or more) ounces vegan beef (I used seitan)

16 ounces fresh rice noodles (or cooked pasta or cooked rice)

1/2 red bell pepper – sliced into strips

1/2 small onion – diced

2 jalapenos – diced

2 heads bok choy – cleaned (optional) & chopped a bit

5 garlic cloves – chopped

1 TBS liquid aminos (or soy sauce or tamari) – plus extra

1 tsp dark soy sauce – plus extra if you think it needs more

1 tsp vegan oyster or mushroom sauce

1 TBS sambal oelek

1/2 tsp agave nectar (or brown sugar)

1/2 – 1 cup basil leaves (I used a mixture of Thai sweet basil & Thai holy basil but any basil will do – Thai ones being preferred)

GARNISH – lime wedges, cilantro

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DIRECTIONS

If using noodles – separate them under cold running water.  If using pasta or rice – cook it & set aside.

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Heat the sesame oil (1 or 2 TBS) in a wok or large saute pan.

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Add the red bell pepper, onion & jalapenos.  Saute until soft.  Add all the other ingredients except the garlic & basil (and the garnish).  Heat the noodles & meat through & let the bok choy wilt.  I added a bit of extra liquid aminos here because I thought the dish needed a tad more salt & moisture.  This is your call.  Once the bok choy is wilted & the ingredients are well-combined – stir in the garlic & basil.

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Serve with cilantro & lime wedges!

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DDD #124 – Easy Vegan Garlic Sesame Chicken

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All Photos © Christine Elise McCarthy 2018

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 above to watch the video.

There is nothing easier than putting raw ingredients into a crock pot & walking away – only to return in a few hours to a home that smells yummy & food that is delicious.  But this comes together on the stove top in about 5-10 minutes.

This is the easiest fucking dish ever.  I used Beyond Meat’s vegan chicken one & Morning Star Veggie Pulled Pork the next time.

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Easiest Ever Vegan Garlic Sesame Chicken (with or without Honey) for the Slow Cooker

Feeds 2 well with rice

INGREDIENTS

9 oz vegan chicken or other vegan faux meat

6 cloves garlic – minced

1 small onion – diced

1/4 cup of some dark berry jam – I used blueberry but blackberry would be great

1/4 cup hoisin sauce

1 TBS agave nectar

1/2 cup low sodium soy sauce

1 tsp crushed red pepper

1 TBS sesame oil

1 – 2 TBS cornstarch (optional)

1 TBS dark (black) soy sauce (optional – for color)

For garnish:

Scallions, sesame seeds and/or Thai basil and cooked rice

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Directions

Cook some rice.

STOVE TOP VERSION

Heat the sesame oil & cook the onions until soft.  Add the garlic & after one minute – add the remaining ingredients (the corn starch is optional).  Heat through.  Add water if it gets too thick – cornstarch if it is too watery.  Add the dark soy sauce if you want a darker color.

Garnish as you desire & serve over rice.

SLOW COOKER VERSION

Put everything EXCEPT THE CORNSTARCH the garnishes in your crock pot.  Stir it all up.  My crock pot has no settings so I assume it is just always on high.  Leave it alone for an hour or two – stirring it if you can or want to but it doesn’t need it.

Once it was all bubbly & hot, I used a slotted spoon & took the chicken out and used two forks to sorta shred it – like a pulled pork.  I whisked about 1-2 TBS cornstarch into the sauce to thicken it & then returned the shredded chick to the pot.  I let it sit a while longer but it didn’t need it.  It didn’t REALLY need the shredding or cornstarch, either, so if it looks good to you right outta the pot au naturale – go for it!

Then I garnished it & ate some over rice.  I enjoyed it.

True story.

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DDD #123 – Halloween Special & Spicy Vegan Corn Chowder

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All Photos © Christine Elise McCarthy 2018

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

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Click the image above to watch the video.

I offered another vegan Corn Chowder a while back.  That recipe is Spicy Vegan Corn Chowder with Coconut Cream, Cilantro & Lime.

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I also posted this Vegan Fennel, Leek & Corn Chowder.

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OK – so – this recipe makes a lot of soup and it is absolutely entry-level easy.  It would feed six easily, especially if you served it with crusty bread & a salad.  Also – like so many of my recipes, it is extremely forgiving & customizable.  I would have added carrots but I had none.  You can add other veggies you might have or lose some I used if you don’t have them or do not like them.

The photos below are explained in the video.

Spicy Vegan Corn Chowder

INGREDIENTS

6 TBS cup butter

1/4 cup flour

1 small onion – diced

2 Russett (or other) potatoes – peeled & diced

1-3 jalapenos – seeded & diced (optional)

3 stalks celery – chopped

3 cobs of fresh corn – corn cut from the cob

2 (15 oz) cans of cream-style corn

6 cups non-dairy milk

1 TBS sriracha (optional)

5 sprigs fresh thyme

S&P to taste (at least a tsp each)

 

DIRECTIONS

Melt the butter in a large stock pot over med-high heat.  Add the onions, celery & jalapeno.  Saute about 5 minutes, stirring & taking care not to brown the onions.

Stir in the flour.  This should create a thick paste pretty quickly.  Increase heat to high.  SLOWLY – as in – a cup or less at a time – add the milk.  Let each portion heat through & thicken a bit.  This isn’t brain surgery & the soup will thicken as it heats anyway but this going slow stuff hastens that process.

When all the milk has been added, bring it to a boil & then reduce heat to medium.  Add all the other ingredients.

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Add the thyme sprigs whole.  Cook over medium or low heat until the potatoes & corn soften.  Twenty minutes or so – depending how large the bits of potato are.

Remove the thyme sprigs & serve with cracked pepper and/or its of fresh thyme.

 

DDD #120 – Spicy Vegan Chinese Eggplant – Better Than Take-Out!

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All Photos © Christine Elise McCarthy 2018

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 above to watch the video.

This dish is SO easy & outrageously delicious!  It is also genuinely spicy but you can control that level yourself.

Spicy Vegan Chinese Eggplant

Serves 2 or more

INGREDIENTS

2 medium eggplants – cut into 1/2 inch cubes

1 onion – diced

Thai basil (or red basil or regular basil) – chopped – optional

Sesame oil

6 garlic cloves – chopped

4 TBS minced ginger (I used jarred)

3 TBS brown sugar

1 TBS sriracha

2 TBS sambal oelek (or chili garlic sauce)

2 tsp molasses

3 TBS reduced sodium soy sauce

1/2 cup tomato sauce

2 TBS rice vinegar

Crushed red pepper

Salt

Sesame seeds

1/2 cup water

OPTIONAL – 1-3 TBS black soy sauce for a richer color

Scallions – green parts sliced – as garnish or sesame seeds or additional sliced basil.

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DIRECTIONS

Heat 1-2 TBS sesame oil in a pan & add the eggplant.  Add a little salt & some crushed red pepper.  Add the diced onion.  Saute over medium heat until tender but not mushy.  Maybe 5-8 minutes.

 

 

Add 2-3 TBS sesame seeds & the garlic & the ginger.  When the garlic begins to brown add the tomato sauce, brown sugar, srirachasambal oelek (or chili garlic sauce), molasses, soy sauce, rice vinegar, & water.  Simmer over med-low heat for ten minutes.  Add the eggplant & onions & simmer another 5 minutes.  Stir in some chopped basil (if using).

Serve over rice garnished with additional chopped basil, the scallions & some additional sesame seeds.

 

 

DDD #119 – Vegan Sriracha Chicken Bowl with Broccoli

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All Photos © Christine Elise McCarthy 2018

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

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Click the image below to watch the video for this recipe.  Plus – watch it to meet my newest foster dog – an adorable & brave trauma rescue from Uruguay and hear how I met Rachel Maddow, Fairuza Balk, Doyle from the Misfits & more!

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This chicken & broccoli comes together faster than the rice – so – if you have warm, cooked rice ready – you can serve this in ten minutes.  None of the ingredients are particularly exotic but it is GENUINELY spicy.  I like a lot of heat & this took it to my limit – so – if you are more timid in the spice department – cut the spicy things way back or drop them completely.  I used – as always – Beyond Meat brand vegan chicken because it is absolutely the best on the market.  It comes in 9 ounce packages.

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10-Minute Spicy Vegan Sriracha Chicken & Broccoli Bowl

Serves 2

INGREDIENTS

9 to 12 ounces vegan chicken – cubed

1 jalapeno – seeded & diced (optional)

1/4 red bell pepper – chopped

Olive oil

1-5 dry red chilies – halved & seeded (VERY optional as these are VERY spicy – and if you use hem – do not chew & swallow them – but pick them out when you eat)

1/2 cup vegan hoisin sauce

1-2 TBS sriracha sauce

1-3 tsp crushed garlic (I used jarred)

1 TBS ginger (I used jarred)

Broccoli for 2 – fresh or frozen

Salted peanuts

Sliced scallions as garnish

Cooked rice for 2

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DIRECTIONS

Cook the rice.  If you are using fresh broccoli – steam it a few minutes until it is done to your taste & set aside.  If using frozen – cook it according to directions & set aside

Heat 1 TBS olive oil in a pan.  Saute the jalapeno & red chili – if using them.  When the jalapeno is softens (a few minutes) – add the garlic & ginger & saute 1 minute.  Add the hoisin & sriracha and the chicken & heat the chicken through.

Assemble the bowls with the rice, broccoli & chicken & garnish with peanuts & scallions.

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DDD #118 – Vegan Cauliflower Gnocchi with Arugula Pesto

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All Photos © Christine Elise McCarthy 2018

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.


Click the image above to watch the video.

Arugula Pesto

INGREDIENTS

Handful of fresh basil

1/4 cup olive oil

3 garlic cloves

juice of 1 lemon

1/3 cup nutritional yeast (or vegan Parmesan)

1/3 cup vegan Parmesan

1/2 cup pecans (or other nuts)

5 oz fresh arugula

S&P

DIRECTIONS

Blend in a food processor until smooth.  Add water or more oil if it is too thick.  Season with S&P.  Set aside.

Cauliflower Gnocchi

INGREDIENTS

1 head cauliflower – cut into florets

Flour

GARNISH: basil, parsley, or lemon wedges

DIRECTIONS

Heat the oven to 400 degrees & roast the cauliflower for 20-25 minutes.  Allow to cool.

Pulse the cauliflower in a food processor until it is finely chopped.

Put some flour on a kneading space.  Knead just enough flour into the cauliflower until you have a nice, dough that is no longer tacky.  Use as little flour as possible or your gnocchi will be too dense.

Quarter the dough & roll each quarter out to a long snake that is about 3/4 inch thick.  Cut your gnocchi in about 3/4 inch pillows.  You can rill them on a fork or gnocchi board (below) – to aid in making sauces cling but that is unnecessary.

If the gnocchi are still tacky, dust with more flour.  Set aside until you are ready to eat.

When ready, heat the pesto.  Bring salted water to a rolling boil.  Put the gnocchi in the water & boil until they float to the top – a few minutes.  Drain & toss with the pesto.  Garnish with fresh basil or parsley or lemon wedges.

To freeze some, put them on a floured cooking sheet or on a cooking sheet with parchment paper & freeze flat.  Once frozen, you can transfer them into any other container – even a Ziploc bag.  Always put frozen gnocchi into water at a rolling boil without letting them defrost first – or they will become a gooey mess.

 

DDD #117 – Vegan Eggplant Parmesan Casserole with Cauliflower Rice & Sausage

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All Photos © Christine Elise McCarthy 2018

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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Photo from The Iron You.

Click the image above to watch the video.

The photo just above is from the wonderful blog – The Iron You.  It is their Eggplant Parm Rice Casserole and it is that recipe that inspired mine here.  There are a few subtle changes but the primary difference is that I used cauliflower rice rather than real rice and I made it vegan.  That way – this dish is very light & nearly guiltless.  Is is very easy to make & comes together in less than 45-60 minutes – 30 of which are in the oven.  It is a surprisingly tasty recipe & chock full of fresh vegetables.

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Eggplant Parmesan Casserole with Cauliflower Rice (Vegetarian or Vegan)

Serves 8

INGREDIENTS

1 large head of cauliflower

2 eggplants – cut into 1/4 inch slices

Olive oil

1 cup basil – chopped

2 large shallots (or 1/2 small onion) – diced

2 cups cherry tomatoes – quartered (reserve a few extra to garnish)

2-3 cups vegan mozzarella – according to your preference (I used 3 cups)

1-2 cups grated vegan Parmesan – according to your preference

S&P

1 TBS oregano

1 TBS crushed red pepper (optional)

1 cup vegetable stock

1 1/2 cups of your favorite pasta sauce

3 (or more) vegan sausages – cooked

Parsley or basil – chopped as garnish

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DIRECTIONS

If you have a grill or grill pan, spray some olive oil on the eggplant (or toss them in a light coating of olive oil or dressing) & grill on each side until a bit charred & soft.  Set aside.

If you do not have a grill or grill pan – follow Iron You’s oven method directions:  Preheat oven to 400°F  and place a rack in the middle. Line two baking sheets with parchment paper and grease them with vegetable oil. Set aside.
Fill a large bowl with cold water, add 1 teaspoon of salt and stir until it dissolves completely.
Add eggplant slices and let them sit for at least 20 minutes to draw out the bitterness.  Fish the eggplant slices out of the water, pat them dry, and arrange them on a single layer on prepared baking sheets. Bake in the oven for about 15 minutes, or until the slices turn deep brown on top.
Remove the slices from the baking sheets and carefully transfer them on a plate to cool.

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Reduce oven temperature to 350 degrees.

Cook sausages & chop.

Cut the florets from the cauliflower & either grate them on a box grater or using the grater of your food processor (the FAR neater way to go).  Set aside.

Toss the tomatoes with basil, a pinch or S&P & the oregano & crushed red pepper & set aside.

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Heat a TBS or so of olive oil in a large frying pan (large enough to hold all the cauliflower rice) & saute the shallots or onion until soft.  Add the cauliflower rice & the stock.  Over high heat – saute until the cauliflower is soft & the bulk of the stock has evaporated.  Stir in the tomato & basil mix and the sauce.

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Grease a casserole pan (I used cooking spray) and layer 1/3 of the rice on the bottom.  Top with half the eggplant and 1/3 of the cheese and 1/2 the sausage.  Add another 1/3 of the rice, remaining eggplant and 1/3 of the cheese & the remaining sausage.  Top with a final layer of rice & cheese.

Bake for 20-30 minutes or until the cheese is melted & the casserole is heated through.

Let sit for 10 minutes & then serve with parsley or basil & maybe extra diced tomato.

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DDD #116 – Homemade Rosemary Guacamole

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All Photos © Christine Elise McCarthy 2018

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 above to watch the video.

 

My friend, Suzie, brought this to a party & it was so delicious – I had to try to recreate it.  It is earthier than most guacamole & has a lovely, herbed flavor that would go great on crostini or bruschetta – as will as with chips or on anything else you might put guacamole.  It would also make a terrific pasta sauce.

Rosemary Guacamole

INGREDIENTS

4 large avocados – pitted & peeled (Reserve a pit or two to put in the completed guacamole.  Pits prevent guacamole from turning brown.)

5-10 stems FRESH rosemary (not dried) – leaves removed from the tough stems

1 large garlic clove

1 seeded jalapeno or other hot pepper

1 lime

salt

DIRECTIONS

You need to create a paste from the garlic, jalapeno & rosemary.  Start with 5 stems of rosemary & increase it to taste. A mortar & pestle (like above) would be the most effective.  A really course mortar & pestle.  I used a Magic Bullet & mortar & pestle combo (see the video).  Do whatever you can to get the rosemary a fine as possible & the garlic & jalapeno minced.

Mash the avocado, mix in the rosemary paste & add lime & salt to taste.  Season to taste – even adding more rosemary paste if you think it needs it.  Drop in a reserved avocado pit.

Enjoy!

 

DDD #113 – Vegan Heirloom Tomato Tart (Pie) with Homemade Buttery Crust

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All Photos © Christine Elise McCarthy 2018

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 keep throwing softballs like this out there to you kids.  Softballs in that the recipe is easy & the result delicious.  When, oh when, will you trust me & try one?

This one is almost like a quiche but uses no eggs or heavy cream – and it is vegan!  I used three colors of heirloom tomatoes but any tomatoes would work, even cherry tomatoes, I suspect.

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For the pastry crust

makes two tarts

INGREDIENTS

2 1/2 cups flour

1 tsp salt

1 tsp sugar

16 TBS ice cold (even frozen) vegan butter

1/4 cup or more of ice water

Heirloom Tomato Pie with Arugula, Tofu, Cream Cheese & Parmesan

makes two tarts

INGREDIENTS

Pie crust – uncooked

5-6 heirloom (or other) tomatoes – sliced thin

2 cups fresh arugula

2 cloves garlic

1 (14 oz) block firm tofu

4 oz vegan cream cheese

2 slices of your favorite flavor vegan cheese

1/4 cup vegan Parmesan – grated  (plus a bit extra for topping – optional)

S&P

Basil – as garnish

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DIRECTIONS

For the pastry crust

Put the flour, salt & sugar in a food processor.  Pulse to blend.  Then, 1 TBS at a time, pulse in the cold butter until it is all incorporated.  Add a few TBS water & pulse until little balls of dough begin to form & it falls away from the bowl of the processor.

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Remove from the bowl & press into two balls – one a tad larger than the other.  Press flat, wrap in plastic wrap & chill for about an hour.  Let it sit at room temperature for about 15 minutes before you roll it out.

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DIRECTIONS

for the Heirloom Tomato Pie with Arugula, Tofu, Cream Cheese & Parmesan

Heat the oven to 400 degrees.

Press the dough into a greased pie or tart pan.  A traditional pie dish is absolutely OK to use – as is a spring form pan.  Slit the crust at the bottom and par-bake it for 7 minutes.

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Put the sliced tomatoes on paper towels, salt them & press more paper towels on top.  If your tomatoes are very wet & seedy, squeeze some of the seeds out to avoid excess moisture in the pie.  You can see that I did this with my red tomatoes.

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Meanwhile, blend the tofu, cream cheese, cheese slices, vegan Parmesan, arugula & garlic in a blender or food processor.  Season with S&P.

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When the crust has baked 7 minutes, top with the cup of grated Parmesan, the tofu mix & the drained tomatoes.  Add some S&P.  Maybe sprinkle some grated vegan Parmesan on top.  Drizzle a bit of olive oil on top.

Bake for 45-60 minutes – or until the ricotta is set.  You might need to wrap the edges of your pie with foil (or one of these cool silicone things – the red thing below – that I got at Bed Bath & Beyond) to prevent the crust from over-browning.

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When the center seems set, allow this to cool for at least 15 minutes before cutting into it.  It can be eaten warm or room temperature.

Garnish with basil & eat it up!

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DDD Ep. #112 – Vegan Spinach-Stuffed Eggplant Rollatini with Homemade Arrabiata Sauce

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All Photos © Christine Elise McCarthy 2018

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

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Click the image above to watch the video.

This is a really easy, 5-minute pasta sauce.  It is fairly spicy so cut back on the crushed red pepper if you are sensitive to heat.  Canned tomatoes are not desirable – even BAD – (read why you should avoid canned tomatoes & seven other foods HERE) – but they are sometimes the only affordable (and super convenient) option. .

Fresh herbs will also improve this sauce measurably but – in a pinch –  they are absolutely not REQUIRED to make this sauce tasty.

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Five (5) Minute Arrabiata Sauce

INGREDIENTS

1 27 oz carton tomato sauce
Garlic to taste
1 tsp each of crushed red pepper, oregano, pepper & sugar
1/2 tsp salt
Fresh thyme (optional)
Fresh basil – chopped (optional)
Fresh parsley – chopped (optional)
Fresh oregano – chopped (optional)
1 TBS olive oil
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DIRECTIONS
Heat the olive oil. I sautéed maybe 10 tiny garlic cloves whole. If giant chunks of garlic offend you or yours, you might want to crush them a bit with the side of a knife or press them through a garlic press or chop them fine. Just do not burn the garlic and burning is easier – the smaller you chop the cloves. With whole cloves – I sautéed a minute before adding the spices. If you chopped the garlic – add it and the spices at once.After about a minute of both the garlic and all other spices sautéing – add the tomato sauce. Be careful as it will sputter and splatter you when it hits the hot oil.
A few minutes in – I used a slotted spoon to fish out the garlic cloves & put them through a garlic press but this is not totally necessary.Heat over med-low heat until ready to use. Add chopped fresh basil/parsley at the very end – if you are using fresh herbs.

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Eggplant is an odd thing.  Some of my favorite dishes are made of eggplant – most markedly my nearly guiltless Indian Baingan Bharta & one of the most popular recipes of this blog’s history, my Spicy Vegan Chinese Eggplant – both seen just below.

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But if it is cut into slices or cubes that are too large & then under-cooked – it can have an icky texture & an icky flavor.  Lots of people categorically reject it because the first time they tried it – it was yucky.  But it is so versatile & can take on so many flavors so well.  I love it & I feel certain I could convert more than a few haters – if I served them the right dish.

THIS dish might just be that dish – assuming they do not also hate spinach.   The eggplant is very subtle & melts in your mouth.  This could be customized a zillion ways.  There are no rules.  Just make a little mash of some flavors you like & roll’em up & bake them – and voila!  Yes – there are a few steps but none are difficult & the result is delightful.  A tad hard to photograph but really delicious.

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Oh!  I got this new little garlic press at Bed Bath & Beyond for (I think) under ten dollars & I am kind of in love with it.  There are to ways to go with this – sliced or minced (there is a second blade tucked into the base) & all you do is press the garlic through & it creates a little drawer of crushed garlic for you.  Se easy & easy to clean & no garlic fingers!

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Easy Eggplant Rollatini with Spinach 

Should feed 4

INGREDIENTS

2 medium eggplant – tops removed & sliced 1/4 inch thick (thick makes assembly harder)

1 lb fresh spinach (or 8 oz frozen or other spinach – thawed)

3-4  cups (28 0z or so) – marinara (your favorite brand or homemade or the one I  post below) or my 5-minute spicy arrabiata 

Handful vegan Parmesan

1/2 cup vegan ricotta

1/4 cup parsley – chopped

4 oz vegan mozzarella

S&P

Olive oil

More vegan mozzarella to melt on top – to taste

Parchment paper (if possible but not imperative)

Foil

Garnish: more cheese and/or parsley and/or basil

 

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DIRECTIONS

Heat the oven to 400 degrees.

Cut the tops off the eggplant & try to cut them evenly 1/4 inch thick.  I used a mandolin.  Lay the slices on paper towels & sprinkle with salt.  Flip & salt the other side (lightly – so they won’t be overpowered by salt).  Salting the eggplant helps release excess moisture & can temper any bitterness.  Let them sit for about ten minutes.

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Steam the fresh spinach by simply boiling a tiny bit of water to a very large stock pot & adding the spinach.  Cover the pan.  It should wilt in less than a minute (this works to thaw frozen spinach, too, though it might take longer).  Strain into a colander & run cold water on it.  Squeeze out as much water as you can & chop the spinach.

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Put the spinach, parsley, & your Parmesan & ricotta & mozzarella cheese in a large bowl & blend.  Add some S&P.

 

Pat the eggplant slices dry & sprinkle with ground pepper.  Place them on a cooking sheet covered in parchment paper (or foil treated with cooking spray – because you do not want these guys sticking).  Bake about ten minutes.

Layer some sauce on the bottom of a casserole pan.  Spread about 2 TBS of the filling on each of the eggplant slices.  If you have extra – spread it around.  Carefully roll those guys up & place them in the pan, seam side down.

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Layer some more sauce on top & then sprinkle with mozzarella.  Cover tightly with foil & bake for 1 hour.  Remove from the oven & uncover & let rest a good 5-10 minutes before cutting in.  Serve with more cheese and/or parsley and/or basil and copious red wine.  See?  You like eggplant!

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