DDD #136 – Keto Vegan Sausage & Kale Soup with Spinach

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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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Click the image above to watch the video.

Keto Vegan sausage & Kale Soup with Spinach

Serves 8

INGREDIENTS

8 or more vegan sausages (I used Beyond Meat)

1 head kale – tough ribs removes & the leaves chopped

1 pound spinach

2 TBS olive oil

1 onion – chopped

2 red bell peppers – seeded & chopped

2 poblano peppers – seeded & chopped

8 celery stalks – chopped

2 tsp dry basil

1 tsp dry oregano

1 tsp crushed red pepper (optional)

1 tsp ground cumin

1 tsp chopped fresh rosemary

8-10 cups vegan stock

S&P

Fresh basil as garnish

DIRECTIONS

Cook the sausages (removing skins if you prefer) in a skillet until browned.  Set aside.

Heat the olive oil in a large soup pot.  Add the onion, bell peppers, celery, and poblano peppers & saute until soft.  Add the dry basil, cumin, oregano, crushed red pepper, and rosemary and stir to combine.

Add the sausage, kale & stock & heat through.  Season with S&P.

When ready to serve, put a handful of raw spinach in each bowl & ladle the hot soup on top.  Garnish with fresh basil.

 

 

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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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 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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Click the image above to watch the video.

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 #131 – Luvo & Hodo Vegan Thai Curry Food Review (Nuggets & Coconut Curry Rice)

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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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Click the image above to watch the video.

 

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 #128 – 10-Ingredient Vegan Spicy Chinese Barbecue Chicken 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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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.

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 

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)

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.

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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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 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.