DDD #26 – Spicy Vegan Sriracha Miso Cole Slaw

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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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I am reposting this 2015 recipe because I now have a www.VideoVegan.com video to accompany it!  Click the image below to watch & please subscribe to my channel.

This is super easy – especially if you buy some of that pre-chopped slaw mix.  And why not?  Why buy two heads of cabbage & spend time chopping & then not use all the cabbage & have two half heads in the fridge – laying a guilt trip on you until they turn brown enough to warrant tossing them?   Who needs that shit?  Cabbage likes to pop all over the place, too, like cauliflower.  So – do yourself a favor and buy a bag of cole slaw mix.  Or not – your call.

This can be served as a side or as a burger topping or, as I did last night, put on top of tacos.  Creamy, yummy & cruelty-free.

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Spicy Vegan Sriracha Miso Cole Slaw

Makes about 3 cups

INGREDIENTS

8 oz (3 cups) of chopped cabbage (I used a bagged slaw mix) & carrot shreds

1/8-1/2 cup sriracha – start small & add in increments until you reach your spice level

1/3 cup vegan mayo – (increase if you like wetter slaw)

2 TBS white balsamic vinegar (or white wine vinegar)

2 TBS miso paste

1/2 tsp sesame oil

2 TBS agave nectar

1/4 tsp salt

2 TBS chia seeds (optional but very good for you)

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DIRECTIONS

I literally put everything in a tupperware container & just shook the bejesus out of it.  You can just stir it all up in a bowl.  Increase mayo or sriracha or salt to taste.

Chill & serve!

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DDD Ep. #25 – Vegan Hearts of Palm Crab Salad

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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 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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I am reposting this recipe from May 3, 2016 because I now have an episode of my cooking show (www.VideoVegan.com) to accompany it.  Click the image below to watch!  And please – subscribe to my channel.

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While I was very pleased with my Vegan Jackfruit Tuna Salad (seen just above in the avocado) – I know that jackfruit is an exotic ingredient & not easily found by many people.  So – I endeavored to make a vegan seafood dish with something more readily available – hearts of palm – and had great success!  Nothing in this recipe is hard to find.  If you are not vegan & eat real mayonnaise – this Japanese mayo used for sushi might be nice in this – as it adds a sweetness.

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I only mention that stuff because I plan on making California rolls with this crab salad & the Kewpie would make them more authentic.  Still – I did not use Kewpie.  I used Just Mayo.

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I also used Old Bay seasoning – which is vegan.   One of the best things about this recipe is the low calorie count of the hearts of palm.  Check it out:

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So – hears of palm, vegan mayo, Old Bay & few other ingredients & voila!  Comes together as fast as a real tuna salad would.  I used a food processor but this is not entirely necessary.  In fact – I might just finely chop the hearts of palm next time – because crab salad is textured & chunky.  Still – I am going  for a California roll with this (which I will post soon) so the finer chop seemed like a good idea.  Either way – I think you will be very happy with this salad!

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Vegan Hearts of Palm Crab Salad

Serves 2 on a salad or in avocado halves or in sandwiches

INGREDIENTS

2 (14 oz) cans hearts of palm – drained

1/4 onion – minced

3 celery stalks – minced

2 tsp Old Bay seasoning

1/2 cup vegan mayo

1 small tomato – seeded & chopped finely

1/4 cup grated carrots – chopped even more

2 tsp prepared horseradish (optional)

4-5 springs of fresh dill – fronds chopped

S&P to taste

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DIRECTIONS

You can either finely chop everything to suit your taste & combine them or – do as I did – and pulse MOST OF (not all) the onion & celery & tomato then add ONE can of hearts of palm – and pulse.  Add mayo & horseradish & Old Bay & pulse.  Add the second can of hearts of palm & pulse until it is mostly chopped & then simply stir in some larger chunks of celery, tomato & chopped carrots for color & texture.  Stir in the dill.  Taste for S&P.

If your resulting salad is too wet – (mine was very wet) – simply wrap it in a clean kitchen towel & twist out all the excess moisture.

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Once the excess liquid is out – you can decide whether or not to add more mayo  or additional spices.  Serve as you will with maybe some extra fresh dill as garnish.

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DDD Ep. #1 – Vegan Firecracker Chicken

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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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OK, people!  This dish is INSANELY easy & outrageously good!  Better than take-out!  Wow your friends!  Make your neighbors jealous.  Oh – and buy my book!

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Reposting this recipe because I have a video from my new Youtube cooking show to accompany it. Please – subscribe to my channel on Youtube. Www.VideoVegan.com.

 

 

FULL DISCLOSURE – this is an update on my original April 26, 2014 post.  That version involves browning the chicken & baking it but THIS version can be done stove top in about 5 minutes.  Ready?

OK- that said – back to this outrageous revelation!  You can use real chicken or shrimp, if you want, but I hope you will try it with this stuff – Beyond Meat.  Go to their site to find out which retailers near you might carry it.

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Also – this could be made using any pre-made buffalo sauce bought from the supermarket.   But I had extra buffalo sauce from my Vegan Buffalo Falafel Sliders with Smashed Avocado so I used that.

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Homemade Buffalo Sauce

(This makes more than the 1/3 cup required for the Firecracker Chicken)

INGREDIENTS

2 tablespoons olive oil

2 tablespoons flour

1 cup cayenne based hot sauce

¼ cup water

1 tablespoon vinegar

DIRECTIONS

In a small saucepan, heat the oil over a medium-low heat. Add the flour and stir constantly until the flour starts to look golden and smell sorta toasted. It can bubble but do not boil it.  This should take about 4 minutes.  Add half the hot sauce and stir until it is all mixed. The flour should thicken it a bit. Add the rest of the hot sauce, water, and vinegar and stir until it is all mixed up. Set aside.

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Can I repeat how easy & insanely yummy this is!  And do not expect it to taste like buffalo sauce.  It doesn’t.  At all.  Which is bizarre.  So – if buffalo sauce ain’t your thing – still try this.  And know – the more sugar you add – the less you taste any buffalo sauce element.

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FIVE MINUTE Spicy & Easy Vegan (or Not!) Firecracker Chicken

Feeds one well

INGREDIENTS

9 oz vegan chicken – cut into cubes

1/3 cup Buffalo sauce (store bought or homemade – recipe above) – I used Frank’s

1/2 cup light brown sugar

1 TBS apple cider vinegar

1/4 tsp salt

1 TBS water

1/4 tsp crushed red pepper (or to taste)

Scallions – chopped for garnish

Cooked rice

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DIRECTIONS

Cut the chicken into cubes.

For the Firecracker sauce, heat the Buffalo sauce, brown sugar, apple cider vinegar, salt, crushed red pepper & water until the sugar dissolves.  Add cut up chicken & simmer until it is warmed through & the sauce is thick.

Serve that shit over your rice with some scallions.  Resist the urge to pour it all over your naked body & roll around in ecstasy.   That shit is hot and WILL burn you – and it really is too delicious to waste on your sordid sex life.

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DDD Ep. #20 – Vegan Chicken Satay with Peanut Coconut Sauce

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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 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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Reposting this recipe because I have a video to accompany it.  Please – subscribe to my channel on Youtube.  Www.VideoVegan.com.

This is another super-duper easy one.  The recipe for the Spicy Thai Red Curry & Coconut Cauliflower Rice (seen just above) is HERE.

I used a 12oz package of Beyond Meat chicken strips – because they are the best on the market.  If you cannot find them – use the brand available to you – preferably not breaded.

This recipe is really just for a marinade (not totally necessary) & for the peanut & coconut sauce.  You can whisk each together in bowls & heat the chicken in any pan on the stove.  So easy & REALLY delicious!

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Vegan Chicken Satay with Peanut & Coconut Sauce

Depends on the amount of “chicken” you use & appetites – but 1 or 2

INGREDIENTS

for the chicken satay

Beyond Meat chicken strips (or other vegan chicken) – in the quantity you require

Cooking oil or cooking spray

for the marinade (an optional step – you can skip the marinade if you want to but it does ratchet up the flavors)

2 garlic cloves – minced

2 shallots – minced

1-2 serrano or jalapeno peppers – minced (seed them for less heat)

2 TBS Bragg’s liquid amino acids (or soy sauce or tamari)

1 TBS agave nectar (or sugar)

juice of one lime

for the peanut-coconut sauce

1 cup lite coconut milk

1/4 cup peanut butter (more – if you want a thicker sauce)

1/4 cup cilantro – chopped

1-3 serrano or jalapeno peppers – diced (seed them for less heat)

2 shallots – minced

2 tsp agave nectar (or sugar)

2 TBS Bragg’s liquid amino acids (or soy sauce or tamari)

juice of one lime

GARNISH – lime wedges & cilantro

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DIRECTIONS

for the marinade

Whisk ingredients together & put the chicken in it.  Marinate in the fridge for 30 minutes – or overnight.  I did this in a Ziplock bag.

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for the peanut-coconut sauce

Whisk everything together.  Adjust the peanut butter to coconut ratio to suit your tastes.  I put mine in an old pickle jar so I could give it a good shake before using it.

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for the chicken satay

Heat some oil or cooking spray & dump the chicken & marinade into a pan.  Heat through.

Plate the chicken & drizzle with a light bit of the peanut-coconut sauce (reserve some because there is a lot of sauce).

Serve with rice & garnish with extra sauce, cilantro & lime wedges.

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DDD Ep. #19 – Vegan Spicy Chicken Enchilada Soup with Homemade Red Enchilada Sauce

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All Photos © Christine Elise McCarthy 2016

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

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Reposting this recipe because I have a video to accompany it. Please – subscribe to my channel on Youtube. Www.VideoVegan.com.

This is yet another SUPER easy one – even if you make the enchilada sauce yourself – and can be made in a slow cooker or stove top.  The benefit of the slow cooker is that the flavors get to meld better but – if you are in a hurry or don’t own a slow cooker – this can be done on the stove.

I made the red enchilada sauce myself & I recommend it very highly because 1) it was easy 2) less processed food it better for you & 3) self-satisfaction.  So – I really recommend you try to make it – though jarred or canned enchilada sauce will do.

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I included a picture of taco seasoning in that image above but I was so pleased with my homemade enchilada sauce – I could not bring myself to add this MSG chemical powder to my soup – so ignore it.  As I was cooking the soup I added an additional can of black beans – not shown there.

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Also – I thawed & shredded the Beyond Meat chicken.  Look how convincing it looks (above)!

This makes a lot of soup but – it is so hearty & delicious – I ate almost half of it myself, last night – without any garnish of any kind.  Just naked outta the pot.  But – why not?  There is no added fat in this (except a little olive oil in the enchilada sauce) – just proteins & produce & spices – so feel free to eat it like you are competing in a grudge match with Takeru Kobayashi.  I did – and I feel no shame.  Zero fucks were given.

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Homemade Red Enchilada Sauce

Makes just over 2 cups

INGREDIENTS

2 TBS olive oil

2 TBS flour

6 oz. tomato paste

4 TBS chili powder (NOT cayenne pepper)

1 TBS dry parsley

1/2 tsp garlic powder

1/2 tsp dry oregano

1/2 tsp salt

1/4 tsp ground cumin

2 cups vegetable stock

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DIRECTIONS

Heat the oil over high heat & whisk in the flour.  When it thickens, add the stock in increments, letting it thicken each time before adding more.  When the stock is incorporated, add the spices & tomato paste & whisk to combine.  Cook until it has the thickness of tomato sauce.  Add water if it gets too thick.  Set aside.

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Vegan Spicy Chicken Enchilada Soup with Homemade Red Enchilada Sauce – for the Slow Cooker or Stove Top

Serves 4 as a main course – more as an appetizer

INGREDIENTS

2 cups red enchilada sauce (recipe above RECOMMENDED or store bought)

9-12 oz vegan chicken (I always use Beyond Meat – which comes in 9 and 12 ounce packages)

1 (14 oz) can fire-roasted tomatoes

2 (15 oz) cans black beans ( I used 1 can of black beans & 1 can of mixed beans) – not drained

10 oz corn (I used organic frozen)

1 (7 oz) can green chilies (I used mild)

2 cups vegetable stock

2 garlic cloves (minced)

1 red (or other) onion – diced

1 bell pepper – seeded & chopped

1-2 jalapenos – seeds & diced (optional – omit if you do not like spice)

2 TBS chia seeds (1000% optional but they are good for you & I had some so…)

GARNISH OPTIONS: vegan sour cream, avocado, cilantro, chopped tomato, lime wedges, hot sauce, grated vegan cheese or tortilla strips (Recipe: Heat your oven to 350.  Spread the thinly sliced corn tortilla strips in a single layer on a cookie sheet sprayed with cooking oil.  Bake the strips 10-15 minutes until they are crispy.  Try not to overcook them (they should not be browned).  Remove from oven & set aside. OR – buy some.)

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DIRECTIONS

Make the enchilada sauce – if you are doing that.

Dump everything in either a slow cooker & leave it on high for about 5 hours OR stick it all in a large stock pot & heat until the veggies soften & the soup thickens a bit (30-60 minutes).  In either case – if it gets too thick – add some water.  If it is too thin – cook it down a bit more.  See?  Crazy fucking easy!

Now – serve it up & garnish as you desire!

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DDD Ep. #17 – Vegan Char Siu or Chinese BBQ Pork Ribs

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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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Reposting this recipe because I have a video to accompany it. Please – subscribe to my channel on Youtube. Www.VideoVegan.com.  Click the image below to watch.

One of my all-time favorite foods, since childhood, is BBQ ribs – especially of the Chinese variety.  Sticky, sweet & chewy – just delicious.  I lived above a Chinese take-out while I was in high school & smelled this shit cooking every day & never tired of it.  Even as the grease filled the air & I could feel my skin breaking out – I still craved these all the time – even if I only let myself have them on special occasions – mainly because I perceived them as extremely fattening and bad for you.

Then I gave up meat in the eighties & all ribs of all varieties fell forever from my diet.

Still – I craved that BBQ sauce & would have my mother send me the Ah-So Sauce (below)  – a brand not available in Los Angeles – and I would stir it into rice or dip vegetables in it.  It was not nearly as satisfying as ribs but I learned to live with it.

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Chinese BBQ pork is called Char Siu.  Lee Kum Kee brand is widely available & certainly available online.  I saw this jar on a shelf & a great idea popped into my mind.  Why not make BBQ pork using Beyond Meat vegan chicken?  Why not, indeed!  Their chicken strips have a texture that can be experienced as chicken OR pork – as pork & chicken really do have a very similar quality.   And – I also decided to make the Char Siu sauce from scratch.  The ingredients are not terribly exotic & can certainly be purchased online – if your local ethnic or regular grocery stores don’t have them all.  The result was visually vibrant & the flavor is dead on.  I recommend this dish very highly!  You could also chop these “ribs” up & make a pork fried rice that would feel even the most deenerate carnivore.

I marinated the chicken overnight (in the bag) but that is totally unnecessary.  You can whip these up in ten minutes & feel all take-out Chinese-y & get your late night, OMG-I-drank-too-much experience right in the comfort of your own kitchen.

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Vegan Char Siu or Chinese BBQ Pork Ribs

Serves 2 as an appetizer – double the marinade recipe if you like lots of BBQ sauce on your ribs

INGREDIENTS

9-12 oz vegan chicken (or seitan strips)

1/2 tsp Chinese 5 Spice

2 TBS agave nectar

2 TBS Shao Xing Chinese rice wine

1 TBS hoisin sauce

1 TBS Thai chili sauce

1 TBS dark soy sauce

2 tsp vegan oyster or mushroom-flavored sauce

2 tsp molasses

1 TBS minced garlic

1 TBS sesame oil

1 tsp red food coloring (critical for the fiery red color)

GARNISH (optional) – sliced scallions or green garlic

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DIRECTIONS

Blend all the ingredients together & then add the chicken.  Marinate for a few minutes – or overnight.  I did this right in the Beyond Meat packaging.

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When you are ready to cook them – heat a pan treated with cooking spray.  Add the MARINADE first & heat until it bubbles.  Add the chicken & cook, on high, turning often.  The idea is to let them get a bit blackened.  The sauce will thicken very quickly – which is why I suggesting doubling the marinade recipe if you like lots of sticky BBQ sauce.  You could even heat part of the marinade in a separate pan & pour it over your finished ribs.

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DDD Ep. #14 – Cool Vegan Cashew & Cranberry Chicken Salad Tacos with Avocado

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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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Hey, everybody! DDD #14 is up!

My Cool Vegan Cashew & Cranberry Chicken Salad Tacos with Avocado!

And I offer my rebuttal to the slut shaming I experienced Wednesday for referencing my #BOOBS. Apparently, the word #boob is tasteless & inappropriate & I am a vulgar hussy. My thoughts on this & more. Plus a blooper!

Enjoy!! Click the link for the video & please subscribe. Happy Cinco de Vegan Mayo!

https://www.youtube.com/watch?v=s4JNPkWrwS0&feature=youtu.be

 

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OK – I am not sure what the weather is like where you are but here in LA – it is hot as a muthafuckah!   It is pushing 100 degrees!  Just brutal.  I don’t have AC & cooking is just impossible in this weather.  So – I whipped up these cool & vegan bad boys!  They are kind of like a taco-wrap hybrid.  I used these little flour tortillas – right from their home in the cool of my fridge.  I am not positive they are vegan – so if you are vegan – use a tortilla you know suits your diet.

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And I used that Beyond Meat vegan chicken.  The coupon above is good until the end of May 2014 – so print a few out & go get some of this awesome stuff!  If you let it sit on the counter a few minutes – it will defrost enough so that you can cube it up & by the time this all comes together – the chicken is thawed completely but still CHILLED!  Perfect!

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Cool Vegan Cashew & Cranberry Chicken Salad Tacos with Avocado

Feeds two very well

INGREDIENTS

1 9 oz package of faux chicken – thawed

1 avocado – peeled & seeded & cubed

Fresh lime juice

1/3 cup vegan mayo

1/4 cup (or more) cashews

2 celery stalks – diced

1/2 small cucumber – diced

2 mini sweet peppers (or half a bell pepper) – seeded & diced

1/4 cup purple cabbage – chopped

1/4 cup cilantro – chopped

1/2 cup dried cranberries (or raisins or other dried fruit)

1/2 tsp cumin

Pinch of salt

Pepper to taste

Flour tortillas or other wrap (even lettuce)

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DIRECTIONS

Prep the avocado & squeeze lime juice all over it.

Now – just mix everything up in a big bowl.  Season to taste.  Eat with lettuce cups or as wraps or as little flour tortilla tacos.

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