DDD #111 – The Ivy Copycat Grilled Vegetable Salad with Lime Vinaigrette

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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.

The Ivy Copycat Grilled Vegetable Salad with Lime Vinaigrette

serves 2 as an entree

INGREDIENTS

for the dressing

Juice of 1-2 limes

match the lime juice with an equal part of olive oil so it is 50/50.

Add about 1 TBS each of balsamic vinegar (or other vinegar) and agave

Season to taste with S&P.

Combine & taste.  Tweak to suite your palate.

for the salad

Your choice of greens – or a mixture (arugula, romaine, butter lettuce, watercress, field greens – your call)

1 zucchini

1 yellow squash

2 ears fresh corn – in the husks

1 bunch asparagus – tough bottoms trimmed

1 red bell pepper – seeded

1/2 cucumber – diced

1 handful cherry tomatoes – haved

3-4 radishes – chopped

1/4 small red onion – diced

1 avocado – chopped

OPTONAL  – chopped herbs (basil or cilantro), protein (chickpeas, black beans, vegan chicken or any other protein you desire)

DIRECTIONS

Make the dressing while the veggies are grilling.

Slice the zucchini & squash in 1/4 inch thick slices & grill until softened & there are grill marks – turning a few times.  Do the same with the red pepper & asparagus.  Set aside.  Grill the corn in the husks until blackened on the outside.  Cool & throw the husks away then cut the corn from the cobs.

Now – just assemble the salad the way you would any other.  If there are going to be leftover veggies – do not dress them.  They will stay fresher in the fridge undressed.

Serve & enjoy!!!

 

DDD #95 – Vegan Vietnamese Chicken Banh Mi Sandwich with Pickled Vegetables & Sriracha Mayo

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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 fucker was awesome!  There are a few steps to assemble the ingredients but they are all easy.  You can make this with any sort of chicken substitute you might like.  I am obsessed with Beyond Meat strips.  They do not have an overpowering taste & can easily be manipulated & I like the texture, too. Seitan works nicely, too!

Traditionally, banh mi have pork in them but I haven’t found a decent fake pork – unless you believe that pork is “the new white meat.”  If so – this fake chicken could masquerade as fake pork, too.

This takes a few hours of planning ahead so that you can marinate the chicken & pickle the carrots & jalapeno & daikon.

If you cannot find vegan fish sauce – there are lots of pretty simple recipes for vegan fish sauce HERE.  Whatever you do, do not skip the marinade because it tastes great & the sriracha mayo is good enough to eat with a spoon.

 

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Marinated Chicken Banh Mi Sandwich

Makes two sandwiches

INGREDIENTS

2 crusty rolls or some high quality baguette

8 oz faux chicken

1 avocado – cut into slices

1/2 cucumber – sliced thin

leafy lettuce

2 radishes – sliced thin

1 jalapeno – seeded & sliced thin

cilantro

Olive oil or cooking spray

For the pickled vegetables

1 carrot – cut into matchsticks

daikon – cut into matchsticks

1 jalapeno – seeded & cut into matchsticks

3 cups warm water

3 TBS sugar

2 TBS salt

4 TBS white or rice vinegar

For the marinade

1/4 cup low sodium soy sauce

6 garlic cloves (or to taste) – minced

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

2 TBS fish sauce (vegan version – or omit it)

1 tsp sugar

2 tsp Chinese five spice

1 TBS hoisin sauce

1 tsp sriracha (or to taste)

For the spicy mayo

1/4 cup vegan mayo

1 lime

3 TBS sriracha

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DIRECTIONS

Heat the oven to 350.

For the pickled vegetables

Warm the water & add the sugar, salt & vinegar & stir until the sugar & salt dissolve.  Put the matchstick veggies in a bowl or jar & cover with the warm water mix.  Store in the fridge for at least and hour or two.

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For the marinade

Blend all the marinade ingredients & add the chicken to it.  Store in the fridge for at least an hour.

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For the spicy mayo

Blend the mayo with the sriracha & the juice of the lime.  Store in the fridge.

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For the Banh Mi

Prepare the cucumber, avocado, radishes & jalapeno.  Set aside.

Heat a frying or grill pan.  Treat it with cooking spray or olive oil & cook up the marinated chicken.  Set aside.

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Scoop the soft part of the bread out & throw it away.  Heat the bread in the warm oven for 5 minutes.

To assemble – simply spread some spicy mayo on the bread.  Then layer on some chicken.  Then pickled veggies (drained well!) & radish slices.  Add sliced cucumber & jalapeno.  Add lettuce & cilantro.  Add some avocado.  Smash it together.  Shove it in your face – and feel free to dip it in the extra spicy mayo.

See?  What’d I tell you?

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DDD #54 – Broccoli & Cauliflower Rice Salad with Rainbow Chard, Basil, Mint, Avocado & Citrus Vinaigrette

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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.

Living alone can make eating all the food I buy difficult.  I buy produce with a thousand inspirations in my head – often forgetting that I have to eat everything I make myself.  That can get difficult – especially with produce like avocados & leafy greens that have a short shelf life.  Yesterday – I made a Spicy Vegan Szechuan Beef & Vegetable Stir-Fry (seen above) that used a lot of the veggies I had around – but – it did not use everything.  I also had a lot of leftover basmati rice.  So – I dreamed up this salad.  I used a little (1 cup) of the rice I had.  You could use more – or less – depending on how light you want this to be.  You could also use quinoa or brown rice or some ancient grain of your choice.  Or – as I do in the video – use grated cauliflower in place of rice.  Whatever you decide – this salad is full of nutrients & tastes clean & light & fresh.  If you do not add the avocado – this salad will keep in the fridge for a few days.  Just add the avocado just before serving.

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Vegan “Eat Your Greens” Warm Broccoli Rice Salad with Rainbow Chard, Basil, Mint, Avocado & Citrus Vinaigrette

Serves 2-4 depending on appetite

INGREDIENTS

2 TBS olive oil (or coconut oil)

1 cup cooked rice or other grain (optional) or 1 medium head of cauliflower – grated

1 head broccoli – grated or pulsed in a food processor

1 cucumber – chopped

1 zucchini – chopped

Avocado – amount at your discretion – sliced

2-3 scallions – sliced

1 bunch (6-8 leaves) rainbow chard (or other greens of your choice) – ribs removed & chopped

1/3 cup fresh basil – chopped

1/3 cup fresh mint – chopped

Pepitas (or other nuts) – amount at your discretion

GARNISH: basil, mint, lime wedges

for the dressing

2 TBS olive oil

2 TBS cider vinegar

2 TBS fresh lime (or lemon) juice (or a combination)

1 tsp lemon or lime zest

2 TBS Dijon mustard

1 or 2 TBS agave (I used 2 but might go less next time)

1/4 tsp cayenne pepper

S&P to taste

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DIRECTIONS

Whisk the dressing together & adjust flavors to suit your tastes.

Pulse the broccoli in a food processor or grate it (grating is very messy).  Do the same with the cauliflower – if you are using it n place of rice.

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Heat the olive oil in a large pan over high heat.  Add the broccoli & cauliflower/rice & toss.  Add the zucchini & chard.  Add a few TBS water & cover the pan & remove from heat.  You just want to warm everything through & get the chard & broccoli & zucchini wilt a bit.

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In 5 minutes or so – put the rice mixture in a large bowl (or in the pan) & toss in the scallions, mint & basil & cucumber & some (not all) the dressing.

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Put some of the warm salad on plates & garnish with avocado slices, pepitas, extra basil and/or mint, lime wedges, additional dressing & freshly cracked pepper.

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DDD #43 – Vegan Fish Tempura Sushi Rolls

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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 below to watch the video.

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When I went to Dallas in 2015 to MC an event for the Humane League there – everyone kept talking about how awesome these vegan fish sticks are.  So – I bought some as soon as I got home.  My first effort with them was these vegan fish tacos.

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They were delicious!   The fish sticks are triangle-shaped and almost as large as the palm of my hand – and they have 90 calories each.  I am a huge fan.

So – I got it in my head that I wanted sushi.  My first thought was to make tempura chicken with Beyond Meat chicken & tempura batter but I discovered that I had no tempura batter & then I decided I didn’t want to fry anything, anyway.  Then these guys jumped into my mind!  So – while these are not fish & not in tempura batter – they are breaded & they made an excellent substitute.

I buy my nori at Bangluch Market because it costs about $1.25 for a package where Gelson’s charges almost $5 – so I recommend looking in ethnic stores for ethnic supplies.  I bought the fresh ginger & wasabi at Gelson’s.

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Sushi Rice

2 cups sushi rice

2 cups water

2 TBS sugar

2 TBS rice vinegar

1 TBS salt

Put the rice & water in a pan.  Bring to a boil then reduce heat to low & cover.  Cook for 25 minutes.

Let the rice cool & then mix in the other ingredients.

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Vegan “Fish Tempura” Sushi Rolls

INGREDIENTS

Gardein fishless fillets (or other brand) – cooked according to package instructions

Carrots – cut into sticks

Daikon – cut into sticks

Cucumber – cut into sticks (I forgot to use mine)

Avocado – sliced

Nori sheets

Sesame seeds – white & black

Wasabi, ginger & soy sauce for dipping.

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DIRECTIONS

Get all your ingredients ready.  Press some rice onto the nori – leaving about an inch on one end uncovered.  Layer the ingredients & roll tightly.  Wet the naked end of the nori with water on your fingertips.  roll until the seam side is down & rub the roll back & forth on the counter a few times to better seal the seam.  Cut with a sharp wet knife.

Serve with ginger & wasabi & soy sauce & a sprinkling of sesame seeds.

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DDD #41 – Vegan Vietnamese Fresh Salad Rolls with Homemade Peanut Dipping 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 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 below to watch the video.

Vegan Vietnamese Fresh Salad Rolls

Ingredients:

FILLING OPTIONS:

  • 1 package vermicelli rice noodles, prepared according to package directions
  • Tofu or other protein
  • Basil – fresh (Thai sweet or hot basil is nice, too, if you can find it)
  • Mint – fresh
  • Cilantro – fresh
  • Butter lettuce, washed and separated into leaves – ribs removed
  • Carrots, peeled & cut into very thin matchsticks
  • Cucumber, peeled and cut into very thin strips
  • Avocado
  • Purple cabbage
  • Bell pepper strips
  • Asparagus
  • Mango
  • Papaya
  • Sprouts
  • Micro greens
 Be sure you have the type of wrappers pictured below (or another brand) and not egg roll or wonton wrappers.  Those are an entirely different breed & need cooking.

Directions:

Prepare the noodles & vegetables in advance – being sure they are washed & dried.  Have a large bowl of warm water ready for dipping the spring roll wrappers.
  • 1  Dip a sheet of spring roll wrapper into water very quickly, no longer than a second or two (or they will get too soggy) and lay flat on a work surface.
  • 2  On one edge, lay a small handful of noodles, some basil & mint leaves, some pressed tofu, some cucumber & carrot strips, purple cabbage, avocado & some micro greens (or whatever fillings you are using) – being careful not to overstuff the wrapper.
  • 3  Roll up burrito style, tucking in the sides, then continue to roll up-but not too tightly or the spring roll wrapper will tear.
You will, no doubt, need a few attempts to get one right. Be patient – it gets easier.  Be prepared to throw a bunch away or to settle for some funky shaped rolls!  They should be served fairly quickly after preparing them. Too much time in the fridge after assembly will dry them out. These can be filled with nearly anything so feel free to get creative!

You can BUY a spicy peanut sauce in a jar or can at most Asian markets or online (for example – http://www.lynmarket.com/proddetail.asp?prod=011152198903).  They are usually quite good, but, if you are feeling motivated –

Peanut Sauce Dipping Sauce

Ingredients

  • 1/4 cup of peanut butter – smooth or chunky
  • 1/2 cup hoisin sauce
  • 1 TBS low sodium soy sauce
  • Juice of 1/2 lime
  • 1/4 cup of water
  • cilantro, crushed nuts or a swirl of sriracha for garnish

Directions

  1. Combine
  2. Garnish with a squeeze of sriracha or nuts or cilantro

Of not in the mood to make sauce – many options are available at the store.

DDD #33 – Vegan Creamy Avocado & Spinach Pesto for Pasta

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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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I have a video on my Youtube channel for this recipe.  Click the image below to watch & please subscribe.

This is a 5 minute recipe so – if you can boil pasta & own a blender – you can make this dish.  I had an avocado that was about a day past its prime & loads of spinach – so this was born.  I used a few serrano peppers for heat but that it totally optional.

*NOTE – I also used fresh basil that I had frozen a few weeks ago.  Worked great – so – if you are ever wanting to preserve fresh herbs so they do not go to waste – they can be frozen & then used in pestos & sauces.

Vegan Pasta with Creamy Avocado & Spinach Pesto

Serves 4

INGREDIENTS

1 lb pasta – cooked as directed

1 large avocado

2 packed cups of fresh spinach

2 garlic cloves

1/4 packed cup fresh basil *See note above

2 serrano or jalapeno peppers (optional) – seeded

1/2 to 1 cup vegan Parmesan (or nutritional yeast or a combo) – quantity to your taste

S&P to taste

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DIRECTIONS

Blend everything except the pasta in a blender or food processor.  Season with S&P & adjust anything else to suit your fancy.

Toss with warm pasta.

See?  EASY!

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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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