DDD #75 – Vegan Spicy Citrus Black Beans

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

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

Feeds 6 with rice

INGREDIENTS

1 lb dry black beans

5 cups water or stock (1 cup only if using drained, canned beans)

Juice of 2 limes

juice of 1 large lemon

juice of 1 large orange

6 garlic cloves – minced

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

1 onions – diced

3 serrano (or jalapeno) peppers – minced (or to taste)

1 TBS  ground cumin

2 TBS dry oregano (or fresh – chopped)

2 bay leaves

2 tsp dry sage

1 tsp of salt

Squirt sriracha

Garnish – cilantro & cooked rice & maybe citrus wedges to squeeze

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DIRECTIONS

SLOWCOOKER

Put it all in a slow cooker on low for 8-10 hours or on high for 4-5 hours.  Cook uncovered longer if they are too wet – add water if they are too dry.  If they seem too runny – maybe puree a small amount of the beans & return them to the pan.

STOVE TOP

Put everything in a very large stock pot & bring to a boil & simmer until the beans are tender (90 minutes or more or until the beans are tender).  Boil longer if they are too watery.  Add water if they get too thick.  If they seem too runny – maybe puree a small amount of the beans & return them to the pan.

INSTANT POT

Put it all into the Instant Pot & cook on manual for 25 minutes.  Drain in a colander if they are too wet.  Add water if they get too dry.  If they seem too runny – maybe puree a small amount of the beans & return them to the pan.

All of these methods will go much faster with beans soaked overnight and, in the case of canned beans, the only times required is maybe an hour to let the flavors meld.

Garnish with cilantro & serve with rice.  Maybe squeeze a bit of lemon, lime or orange juice onto the beans.

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DDD #73 – Vegan Roasted Beet & Balsamic Borscht

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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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This is a really easy & fresh & light dish.  It will likely render your kitchen a crime scene so be sure to wear an apron.  Most borscht is vegan so that isn’t really of note here – but I thought I’d point it out.  I topped mine with vegan yogurt here.  You could use a vegan sour cream or nothing.  If you do not add any creamy element – this is a guiltless soup.  The only thing in it with any calories worth talking about is a little olive oil but this make a lot of soup so the amount that ends up in a serving is very low.  You could lower it further by boiling the beets rather than roasting them but I think roasting adds a nice flavor.  This can be served hot or cold, too, which is a nice option to have.  I pureed the bulk of the soup & reserved a few cubes of beets for texture.  You could leave it chunky or puree it completely.  Your call!

Click the image below to watch the video on my channel.


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Vegan Roasted Beet & Balsamic Borscht

4 HUGE beets (or 10-12 small ones) – halved or quartered

4 carrots – chopped

1 red bell pepper – diced

4 celery stalks – chopped

1 onion – diced

4 garlic cloves – chopped

2 bay leaves

6 cups vegetable stock

2 tsp Marmite (optional)

1 TBS good quality balsamic vinegar

Olive oil

S&P

Fresh dill and/or scallions – as garnish

Vegan yogurt or vegan sour cream for garnish

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DIRECTIONS

Toss the beets in a bit of olive oil & salt & pepper liberally.  Roast on a foil-lined pan at 400 degrees for about an hour – or until easily pierced with a fork.  Set aside to cool.

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Heat 2 TBS olive oil in a large stock pot.  Saute the onion, celery, bell pepper & carrots over medium heat for about ten minutes or until they soften.  Add the bay leaves & garlic and saute another 2-3 minutes.  Add the stock & the marmite (if using) & simmer over medium-low heat.

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Peel half the beets & reserve the skins.  Cube the peeled beets and set aside.

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Chop the other half of the beets coarsely.   Add the skins & unpeeled beets to the soup pot.   Simmer for 5-10 minutes.

Remove the bay leaves & discard.  I used an immersion blender & pureed the soup.  You can do this in batches in a blender but be careful you do not get burned & be more careful that you don’t splatter magenta soup everywhere.

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Once pureed to your liking – add the reserved cubed beets & stir in the balsamic vinegar.  Season with S&P.

To serve – garnish liberally with vegan yogurt or sour cream and lots & lots of dill and maybe some diced scallions.  Eat it up!  Then curse the inevitable pink splatter you find in your kitchen hours after you were sure you cleaned the last of it.

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DDD #65 – Vegan “Tree of Life” Cabbage Cake or Stuffed Cabbage Tower

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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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To watch the video, click the image above.

I had cabbage & I had a desire for some old school comfort food.  I was Googling around looking for inspiration & saw this thing of beauty by Proud Italian Cook:

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Both my friend, Rose, and I were blown away & both swore to make it immediately.  And we both did.  I think she stuck with the original recipe but I had to make it vegan & make it before work – including going to the store to buy a different kind of cabbage – Savoy cabbage – so I could get that pretty lace effect – so I had quite a task ahead.  My cabbage, ultimately, was not quite as vascular as the one Proud Italian Cook used & my oven heats unevenly – so I did not get quite the forest effect they did & I browned one side.  No matter!  This was easy to make & is really delicious & quite the show stopper!

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I would have just used two bags of the Beyond Meat rather than add tofu but I only had one bag.  I used frozen tofu that I thawed & then squeezed the water out.  It gives the tofu a spongy-texture that resembles ground beef more than raw tofu does.  It also has the added benefit of removing lots of the moisture.

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I also added maitake mushrooms (seen above) and 2 grilled zucchini – simply because I had them.  You could fill your cake with whatever traditional filling you would use for cabbage rolls or use this recipe or tweak this recipe.  I used Rao’s sauce for ease & because it is the best jarred sauce on the market.  You can use your own favorite – homemade or from a jar.  Whatever you decide – I promise you will be delighted with this unexpected & regal reinvention of the humble stuffed cabbage roll.

Vegan “Tree of Life” Cabbage Cake (Stuffed Cabbage Tower)

Serves 4-6 (depending on appetites)

INGREDIENTS

1 large head of Savoy (or other green) cabbage

2+ TBS olive oil

9 oz vegan beef crumbles (or 18 oz or more and skip the tofu below)

1 lb tofu – frozen, thawed, water squeezed out & crumbled

1 onion – diced

4 garlic cloves – minced

1 celery stalk – chopped

1/2 to 1 lb mushrooms – chopped (optional)

1/4 cup parsley – chopped

1-3 tsp fresh thyme (or oregano) – less if you use dried

1 1/2 cups cooked rice (I used brown basmati)

S&P to taste

24 oz of your favorite red sauce

1 cup or so of Grated vegan Parmesan – optional

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DIRECTIONS

Heat the oven to 350 degrees.

Core the bottom of the cabbage (leaving it in tact) & place in a deep pot cored-side down.  Add 2-3 inches of water & bring to a boil – covered – for 5 minutes.  Plunge into cold water & when it is cool enough to handle – carefully peel the leaves away & place on paper towels to dry.

Heat the olive oil in a large saute pan & then cook the onions, celery and mushrooms (if using) until soft (my photos do not reflect the proper order & it doesn’t really matter).  Add the beef, tofu, and garlic, thyme, parsley rice & 1 cup marinara.  Blend well.  Season with S&P.

Grease a deep, round casserole or souffle-type dish & then arrange the prettiest and largest leaf on the bottom. Place another leaf on top of that and up the sides of the dish all around.  Layer in some beef mixture (maybe 1/2 inch) & top with another layer of cabbage.  Repeat until you reach the top or run out of filling.  Finish with cabbage on top making sure to tuck it in the dish all around.  Drizzle the top with olive oil and a sprinkling of about half your cheese (if you are using vegan or real cheese) all over.  The cheese can be eliminated completely with little impact on this recipe.

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Bake for about 40 minutes.  Let it rest then invert a serving plate over the casserole dish, then carefully flip it over.  Top with more warmed marinara & some of your cheese.  Cut into slices and serve with additional warmed marinara and more grated cheese.

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DDD #59 – Shaved Brussels Sprout Salad with Toasted Pistachios, Dried Cranberries & Pomegranate Seeds

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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 above to watch the video.

I know I say that a great many of my recipes are born simply of what I have handy and it is true.  It is true even when I say that all I had around was a bag of Brussels sprouts and an aging pomegranate.  And pistachios.  And when I thought to make a salad of them, I wished I had some dried cranberries to add to it.  I don’t typically go for dried fruit in anything but dried cranberries just sounded so right for this.  I dug deep in my crisper drawers looking for some other inspiration & found an unopened but very old & gross bag of raisins & while I wondered why I ever even bought a bag of raisins because, you know, ew – raisins – I spotted a bag of something from a bulk bin in the corner of the drawer.   Closer inspection revealed it to be a small bag of dried cranberries!  WTF?  Why did I have dried cranberries?  Quickly, I wished for a series regular gig on what would turn out to be a long running & iconic HBO series and waited for a few seconds for my life to change.  Nothing.  A few minutes later I was still me, still unemployed & still holding the bag.  Of dried cranberries. Fuck.  I hate when I waste the wishes that will be granted on things like a small quantity of dried cranberries.  I felt like Peter Griffin on Family Guy when, confronted by a real, live genie, wishes for his own personal theme music & not to have bones.

So, yeah.  Career still on hold but that’s a go on the salad!

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Salads aren’t really recipes, are they?  I made this guy for myself & I used about 8-10 medium-sized Brussels sprouts & ate the entire salad – even though it was probably enough for two.  So – anyway – I will give you rough estimates of what I used but you can add or subtract ingredients & adjust quantities to suit your own taste.  If there is wiggle room in making anything – it is salad – so go for it.

I made a simple dressing of lemon & olive oil & then decided I wanted something a bit creamier – so I added a bit of Greek yogurt.  You can skip that or, if you are vegan, add a bit of vegan mayonnaise.   Or use another of your favorite dressings.  I ain’t judging.

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Shaved Brussels Sprout Salad with Toasted Pistachios, Dried Cranberries & Pomegranate Seeds

Serves two

INGREDIENTS

10 medium-sized Brussels sprouts

Handful of pistachios

Handful of dried cranberries

Handful of pomegranate seeds

For the dressing

1/3 cup Greek yogurt or vegan mayonnaise  – optional

2 TBS lemon juice (or nice wine vinegar)

1 TBS olive oil

S&P to taste

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DIRECTIONS

Whisk the dressing ingredients together & season with S&P.  Taste & adjust the flavors.  Some like lemon more than others.  Some like more salt.  Suit yourself.

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Toast the pistachios in a dry pan for 2-3 minutes, until aromatic & beginning to change color.  Stir the whole time & take care not to burn them.  Set aside.

Trim the hard ends off the Brussels sprouts & shred with the blade of your food processor or cut thin by hand.  Be sure to break up any of the white cores that remain – even cutting them by hand if your food processor let them slip by.

Now, just toss all that shit together (go easy on the dressing) & eat both servings yourself.  FTW.

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DDD #58 – Vegan Spicy Korean BBQ Pork Bulgogi

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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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This is an easy dish that goes well over rice or served in lettuce cups.

Click the image below to watch the video.

Vegan Spicy Korean BBQ Pork Bulgogi 

Serves 4 with rice

INGREDIENTS

1 to 1 1/2 lbs vegan faux pork (I used Morning Star Steak Strips & a vegan pork belly)

1 small onion – sliced

1 small apple – peeled

2 TBS jarred minced garlic or 6-8 cloves minced

2 TBS chopped ginger

1 TBS crushed red pepper

2 TBS Gochujang (buy some here – http://amzn.to/2zdE4e8)

1 tsp black pepper

3 TBS brown sugar

1 TBS soy sauce (or tamari or liquid aminos) (buy some here – http://amzn.to/2gY3S3z)

1/2 tsp sesame oil

3 TBS rice wine or mirin (buy some here – http://amzn.to/2yr3NQX)

1/2 to 1 cup slivered carrots (optional)

GARNISH – fresh mint, sliced scallions, cilantro, sesame seeds, and serve with cooked rice or in lettuce cups)

DIRECTIONS

In a blender or food processor, blend 3/4 of the onion (reserve 1/4), the apple, garlic, ginger, crushed red pepper, Gochujang, pepper, 2 TBS sugar (reserving 1 TBS), soy sauce & sesame oil.

Heat this sauce in a large frying pan or a wok.  Add the faux meat.  Cook until the sauce reduces & begins to cling to the faux pork.  Add the remaining 1/4 onion, carrots (if using), remaining TBS brown sugar & a splash of water.  When the onions & carrots are soft, serve over rice or in lettuce cups.  Garnish with either cilantro, mint sprigs, some sesame seeds or scallion slices.

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DDD #56 – 5-Minute Vegan Sticky & Spicy Indian Masala Chicken Fingers

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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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Click the image above to watch the video.

Today is Official Chucky the Killer Doll Day!  So – be sure to watch the UNRATED dvd version for a post credits surprise!

1989 – above.  2017 – below.

Kyle fan art by @LuxBlackArts

Isn’t that cool?  Anyway –

These take 5 minutes & are completely irresistible!  I ate the entire 9 oz of chicken in one sitting.  I recommend using Beyond Meat chicken because it really is the best on the market.  Click the link to  use their store locator.  In the pictures – I cooked these in a regular non-stick pan but I did, ultimately, transfer them to a grill pan – just for the aesthetic of the grill marks.  If you have a grill pan – use it – otherwise any pan will do.

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5-Minute Vegan Sticky & Spicy Indian Masala Chicken Fingers

Serves 1-2 as an appetizer (though this would go great with rice, too)

INGREDIENTS

9 oz vegan chicken

2 TBS garam masala

1 tsp smoked paprika

1 tsp salt

1/3 cup chili sauce (the sweet Thai kind)

2 tsp soy sauce

2 TBS sriracha

1 TBS ketchup

juice of 1/2 lime

Agave nectar

Olive oil or cooking spray

GARNISH – sliced scallions, sesame seeds

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DIRECTIONS

Whisk all the ingredients except the chicken, agave & garnish.  Set the sauce aside.

If you have a grill pan (or other pan) – treat it with cooking spray or olive oil.  Put the chicken in the pan on high heat.  Add the sauce & cook, turning the strips frequently, until the sauce thickens & begins to blacken in spots – likely only a few minutes.  Just before they are done – drizzle with a little agave nectar for moisture.

Serve with choice of garnish.

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DDD #55 – Vegan Caramelized Brussels Sprouts with Spicy Candied Walnuts

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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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Click the image above to watch the video.

These are so easy & so delicious – I bet even folks that hate Brussels sprouts will like them.  Sweet & salty & crunchy & warm & soft.  They are ready in 15 minutes.  YUM!

Vegan Caramelized Brussels Sprouts with Spicy Candied Walnuts

Serves 4 as a side

INGREDIENTS

for the spicy candied walnuts

1 cup walnut pieces

1/4 cup white sugar

1 TBS vegan butter

1 tsp (or more) cayenne

for the caramelized Brussels sprouts

2 dozen small Brussels sprouts (6 cups or so)

2 garlic cloves – chopped

2 TBS olive oil

1/4 cup brown sugar

salt to taste

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DIRECTIONS

for the spicy candied walnuts

Heat everything in a pan for 3-5 minutes – stirring constantly being really careful not to burn the sugar.  When it is thick & gooey & fragrant – put the nuts on a piece of parchment paper & – using a fork so you do not burn yourself – separate the nuts so they do not clump together.

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for the caramelized Brussels sprouts

Either slice the sprouts in a food processor or slice them very thin so you are left with mainly ribbons.

Heat the olive oil in a large pan, add the sugar & stir.  Add the sprouts & saute until soft – maybe 5 minutes.  Taste to see if maybe you need another generous pinch of sugar.  When a minute from being ready – add the garlic & saute another minute.  Season with salt & pepper.

Serve with the candied walnuts on top.

See?  Crazy easy!

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