Vegan Lentil Meatballs in a Spicy Asian Glaze (Appetizer)

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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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It has been a lentil-crazy week here, lemme tell you.  The other day, I made about 10 cups of my Easy Vegan Thai Sweet Basil & Coconut Lentils.  Then, I used some of the bountiful leftovers to make my Leftover Lentils Red Coconut Curry Beef and Bean Meatloaf (Vegan).  Both are seen just above.  Well, I still had FIVE CUPS of prepared lentils leftover.  What to do?  How many times can one person eat lentils in one week?  And, while they would freeze well, my freezer is busting at the seams with leftovers.  So – I decided to make party appetizers.  And these are GOOD!  Very easy & great for a crowd & healthy & yummy & vegan!  Just mix up the ingredients, bake them for 10-15 minutes – drizzle the glaze & serve!  Mmmmmm!

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Vegan Lentil Meatballs in a Spicy Asian Glaze

Makes about 50 meatballs

INGREDIENTS

5 cups prepared lentils in their thick sauce (or about 1/2 of this recipe – Easy Vegan Thai Sweet Basil & Coconut Lentils)

1 TBS olive oil

1 small onion – diced

10 mushrooms – chopped

3 scallions – chopped

5 TBS liquid aminos (or soy sauce or tamari)

2 eggs (whatever vegan replacer you use – I used Neategg)

1 cup panko crumbs (more or less – depending on how wet your lentils are)

2 TBD sesame oil

3 TBS vegan hoisin sauce

for the spicy Asian glaze

2/3 cup hoisin sauce

1/4 cup rice vinegar

2 garlic cloves – minced

2 TBS liquid aminos (or soy sauce or tamari)

1 tsp sesame oil

1 tsp ground ginger

GARNISH – sesame seeds and/or sliced scallions

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DIRECTIONS

for the glaze

Combine ingredients in a shaker or whisk in a bowl.  Set aside.

for the meatballs

Heat the oven to 400 degrees.

Prepare the lentils according to my recipe or your own favorite recipe.

In a saute pan, add the olive oil & saute the onion, mushrooms & scallions until soft.

Add the onion mix to the prepared lentils. Add the remaining ingredients for the meatballs.  Make balls that are 1 to 1.5 inches in diameter & place them on a greased cooking sheet.  Bake for 10-15 minutes -depending on how large & we they are.  When they are getting crusty on the outside – taste one & be sure they are done to your liking.  When they are ready, put them on a plate.  Drizzle with sauce & garnish with sesame seeds & scallion slices.

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Leftover Lentils Red Coconut Curry Beef and Bean Meatloaf (Vegan)

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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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The other day, I made a boatload of Easy Vegan Thai Sweet Basil & Coconut Lentils – seen just above.  By boatload – I mean I started with 5 cups of dry lentils.  That makes nearly twice as much of the finished product – so – I decided to try to reinvent them.    I used two cups of them in this recipe and I still have a ton left.  You can either make this lentil recipe (cut in half) or your own favorite lentil recipe.  I recommend these because the flavor profiles match but I am pretty sure most lentil recipes will do.

I baked mine for an hour but this loaf was only about an inch deep.  I recommend going shallow rather than deep because the deeper the loaf is – the trickier it will be to get it cooked through without drying it out.

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I also used this crazy glaze I spotted at Ralph’s.  If you cannot find this – either let the loaf be naked or mix up a glaze of your choice – or just top it with your favorite BBQ sauce.  Glazes are nice because they add moisture & another flavor component.    Here is a CURRY KETCHUP recipe (use agave rather than honey – if you are vegan) and here is a SRIRACHA KETCHUP recipe (again – use agave rather than honey – if you are vegan).    I posted Korean & traditional BBQ sauce recipes HERE.

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Leftover Lentils Red Coconut Curry & Beef and Bean Meatloaf (Vegan)

Makes one meatloaf

INGREDIENTS

2 cups prepared lentils (your favorite recipe or less than half of this recipe Easy Vegan Thai Sweet Basil & Coconut Lentils)

11 oz vegan beef crumbles (I always use Beyond Meat)

2 TBS red curry paste (or more – to taste)

5.6 oz coconut milk

1/4 cup oats (more if your mixture seems too wet – less if it seems too dry) – breadcrumbs work, too

1/4 cup flax meal (more if your mixture seems too wet – less if it seems too dry)

GARNISH – your favorite meatloaf glaze or BBQ sauce & cilantro

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DIRECTIONS

Heat the oven to 400 degrees.

Mix all your ingredients together.  Get it to about the consistency of a wet burger.

I lined my pan with foil but parchment paper is better.  I sprayed it with cooking spray & poured the lentil mixture in & pressed it flat.

Top with the glaze of your choice.

Bake for 45-60 minutes or until it is cooked through.  A testing stick should come out clean.  Let it rest for 10 minutes before transferring or cutting into it.

Top with more glaze, if you desire, & serve with fresh cilantro.

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My Most Popular (Best) Recipes of 2016 & of All Time

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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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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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2016 is behind us.  It seems there is a collective agreement that it was just a hideous year.  Too many legends lost, for a majority of voters – a lost election.  For the first time in history, a candidate with 3 million fewer votes than his rival has won the election.  But for me – this year will always be defined by the loss of that gorgeous boy above – my beautiful & perfect Memphis.  He died at 7 unexpectedly & inexplicably.  The scar on my heart is still as raw as it was in June – when he left us.   I am not sure everyone knows this – but your i-phone can make slide shows for you.  Mine made this on Sunday & it left me sobbing.  Memphis was VERY special & losing him has been too brutal for words.

Anyway – I thought I would recap the blog’s top recipes of 2016.   I will post them here from 10 to number 1!  Here they are:

NUMBER 10

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Pasta with Romanesco Cauliflower (Broccoli), Lemon & Chili Flakes (Vegetarian or Vegan)

NUMBER 9

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Vegan Hearts of Palm Crab Salad

NUMBER 8

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Hearty Vegan Beef & Vegetable Stew for the Slow Cooker

NUMBER 7

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Vegan Char Siu or Chinese BBQ Pork Ribs

NUMBER 6

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

NUMBER 5

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Vegan Creamy Dal Makhani Punjabi-Style (Black Gram/Urad Dal & Rajma) – for the Slow Cooker

NUMBER 4

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Vegan Seared Garlic-Balsamic Mushrooms with Fresh Thyme & Creamy Polenta (Grits)

NUMBER 3

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Vegan Big Mac Pizza with Copycat McDonald’s Special Sauce

NUMBER 2

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Vegan Cabbage Rolls Stuffed with Grilled Eggplant, Mushrooms & Spinach

And – drum roll!

NUMBER 1 (sadly – not my own recipe but brilliant all the same!)

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Vegan Rice Paper Bacon

And since #1 was not my recipe – here is the 11th place runner-up:

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Vegan Ash Mash (Persian Mung Bean Soup) with Purple Kohlrabi & French Breakfast Radishes – for the Slow Cooker or Stove Top

And – probably my favorite recipes of the year:

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10-Ingredient Vegan Eggplant Parmesan Mac & Cheese

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10-Minute Spicy Vegan Sriracha Chicken & Broccoli Bowl

and a non-food-related rant:

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And Now For Something Completely Different…Sex, Sexy Selfies & Sexism

And here are the top recipes of all time:

NUMBER 10

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Spicy Southern Fried Cauliflower and Delta Dipping Sauce with Smashed Baked Potatoes and White Gravy and Buffalo Mac & Cheese

NUMBER 9

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Chicken Shawarma with Garlic Paste (Toum) & Tzatziki Sauce (Vegan or Vegetarian)

NUMBER 8

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No-Carb No-Pasta Grilled Garden Vegetable Lasagna with Basil Marinara

NUMBER 7

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ZERO CALORIE ZERO CARB Vegan – Vegetarian Shirataki Pho

NUMBER 6

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Margarita Pizza Quesadilla on Homemade Spinach Tortillas

NUMBER 5

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Grown-up Fireball Whiskey Cupcakes

NUMBER 4

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Vegan BBQ Ribs (Seitan) with Spicy Korean or Spicy Traditional BBQ Sauce

NUMBER 3

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Vegan Gyro (with Homemade Seitan) & Tzatziki Sauce

NUMBER 2

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Spicy Vegan Chinese Eggplant

And the mother of all recipes and monstrously popular –

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Easy Spicy Southern Chicken Spaghetti

Deconstructed Vegan Shepherd’s Pie or Broccoli & Mashed Potato Casserole

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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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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 dish takes a few steps but all are easy.   I adapted this recipe from One Green Planet’s MASHED POTATO CASSEROLE WITH BROCCOLI AND A CAULIFLOWER GRAVY.  I already had gravy in the freezer – leftover from my effort at poutine – seen just below.  It was a leek & sage brown gravy & the recipe is HERE.  When I end up with more of something than I need for a recipe – I often freeze the extra in Ziplock bags that I store flat – so they take up very little space in my freezer – as seen just below the poutine here.  Just squeeze the air out & place it on top of a frozen pizza or some other flat item (a cookie sheet) until it freezes.  It thawed quickly in the bag when placed under hot running water.  You can use this gravy recipe or your own favorite one or the easiest one ever – HERE.

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I wanted to use one of the vegan cheeses I recently bought from Soledad Goat Sanctuary…seen just above.  It is creamy & has a tang sort of like sour cream & I thought it would add a nice layer of flavor & some richness to the potato level.  You can use any soft cheese you like (cream cheese or whatever) or eliminate that ingredient with no real negative impact on this dish.

The nice thing about this dish is that it combines potato, broccoli & gravy in one decadent dish & it is easy to transport to a family or friend’s house as your vegan contribution to an otherwise potentially non-vegan meal.  Meat eaters will love it & vegans could really get away with eating only this & not feeling too ripped off.

I used fresh broccoli but frozen will do – if you prefer it.

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Deconstructed Vegan Shepherd’s Pie or Broccoli & Mashed Potato Casserole

INGREDIENTS

2 large heads of broccoli – cut into florets

10 small red potatoes – cut into large chunks (I left skins on)

1 (14 oz) can of white beans – drained & rinsed

2 cups gravy of choice (two recipes are linked above)

4 oz soft vegan cheese (optional) OR 2-4 TBS vegan butter (or both if you are feeling decadent!)

2 garlic cloves

1 cup non-dairy milk (I used unsweetened almond milk)

1/4 cup parsley

1 large rosemary sprig – leaves removed

small handful of fresh oregano

few sprigs of fresh thyme

2 TBS olive oil

S&P

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DIRECTIONS

Heat the oven to 350 degrees F.

Make your gravy.  Set aside.

Prepare the broccoli (try very hard not to overcook it).   Steam or boil it for 2-3 minutes & drain it under cold water   When cool enough to handle – chop it pretty small.  (I take the steamed stalks & blend them into wet food for my dogs.)  Chop the thyme & oregano & toss with the broccoli & 1 or 2 TBS olive oil.  Season with S&P.  Set aside.

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Puree the beans and 1/2 cup almond milk in a high power (or regular) blender until smooth.  (I REALLY love my Magic Bullet that I recently bought at Bed Bath & Beyond for $30 & I recommend them.)  Add the rosemary & parsley & puree them into the bean mixture.  Set aside.

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Boil the potatoes and the garlic cloves until the potatoes are very soft.  Drain.  Return to the pan.  Add the bean puree, soft cheese or butter (or both) & blend with a hand mixer or immersion blender.  Add as much additional milk as you need to make them thick but creamy.  Season with S&P.

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I sprayed my casserole pan with cooking spray but that probably is not necessary.

Spread the potatoes on the bottom.  Top with as much gravy as you like (I used about 2 cups – which was A LOT (though not too much for ME) – so add as much as feels right to you) & then the broccoli.

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Bake, uncovered, for 25 minutes.  Let it rest a few minutes & serve!

If you have extra gravy, either put it on the table or freeze it.

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Vegan Butternut Squash & Black Bean Enchilada Casserole 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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So – I am several days into eating only food I already have in the house.  I have WAY too many frozen leftovers & dry pastas & beans etc taking up space & yet I keep going to the store to buy more food. It is ridiculous & wasteful.  Today’s recipe was inspired by a huge butternut squash I had & some other veggies rapidly reaching the end of their shelf life.  I used jarred salsa because I had one open but made the enchilada sauce because I did not already have some in a jar or can.  You can choose to go all jarred or all homemade – your call.

I also roasted a whole butternut squash.  You might want to buy some already cubed & roast those – or just boil them.  This can be as labor-intensive or as simple as you care to make it.

The real star of this dish is this newer vegan cheese I found.  It tastes great & does a fair job at melting – so – I recommend trying it if you see it or can find it online.  It is from Parmela Creamery and you can definitely buy it – and loads of other vegan cheeses – from them.

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Oh – as an aside – TJ Maxx is a great source for kitchen items.  They always have loads of olive oil marked way down.  I stock up every time I go there.

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Vegan Butternut Squash & Black Bean Enchilada Casserole with Homemade Red Enchilada Sauce

Serves 6 well

INGREDIENTS

2 cups red enchilada sauce (my recipe HERE) or your favorite brand or recipe

16 oz salsa – homemade or your favorite brand

olive oil

1 small butternut squash

1/2 medium red (or any other kind) onion – diced

1-3 jalapenos (optional) – seeded & diced

3 tomatoes – diced

2 carrots – diced

1 cup corn

1 12 oz can black beans – drained

1-4 garlic cloves – minced

1/4 cup cilantro – chopped

1 tsp ground cumin

1 tsp chili powder

15-20 taco-sized corn tortillas

Up to 1 lb grated vegan cheeses of your choice ( I used both cheddar & mozzarella)

S&P to taste

GARNISH: cilantro, sliced scallions, avocado slices, additional salsa or hot sauce

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DIRECTIONS

Heat the oven to 375.

I roasted my butternut squash unpeeled & halved.  It was a sorta messy business doing it this way.  In the future, I will peel & cube it first.  Whatever you decide – roast it naked for 20-40 minutes, turning at least once, until it is soft.  If you cooked it like I did – let it cool in the sink & peel & cube it once it is cool enough to handle.  OR – you could peel, cube & boil it until the cubes are soft.  I had a large squash – so I put some extra mashed up into my dogs’ dinner.  They loved it!

Meanwhile, heat 1-2 TBS olive oil in a large saute pan & add the chopped carrots & onions.  When they start to soften, add the tomatoes, jalapenos, corn & black beans.  Add the spices & cilantro.  Heat through.  Add the garlic & saute 1 minute.  Stir in the cubed squash.  Season with S&P & set aside.

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Now – assemble the casserole.  Grease a casserole pan (I used cooking spray).  Put the salsa on the bottom.  The rest can be pretty random – as long as you end with 1/3 of the enchilada sauce & 1/3 of the cheese.

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Layer some corn tortillas & top with 1/3 of the veggie mixture, 1/3 of the cheese & 1/3 of the enchilada sauce.

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Add another 1/3 of the veggie mixture.  Layer with  1/3 of the cheese, more tortillas, the final 1/3 of the veggie & 1/3 of the enchilada sauce.

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Add another layer of tortillas & the rest of the enchilada sauce & cheese.

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I used the casserole glass lid to cover it.  You can do this or use foil.

Bake at 375 for about 25 minutes, remove cover & bake another 10 minutes or so.  Let rest for ten minutes before serving.

Garnish with cilantro or scallions & maybe salsa, hot sauce or a few slices of fresh avocado.  Enjoy!

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Vegan or Vegetarian Poutine with Vegan Mushroom, Leek & Sage Brown Gravy plus Emily Valentine, 90210, Puddles Pity Party & Chucky!

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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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It has been an exciting few weeks.  First of all – I attended Rewind Convention in Chicago for an 80’s-90’s TV & film thingy & lotsa the 90210 folks were there.  It was great seeing them!

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It was as cool as seeing the Child’s Play 2 cast – which I did in September.  Coolest of all was seeing the 90210: The Musical in NYC!   It runs thru Dec. 17 so – if you live near NYC & love 90210 – you MUST go see it.  Here is a little peek:

Is that not BRILLIANT?  I have to say – this homage was as surreal as it was flattering.  Truly – a highlight of my career – to have a character I created recreated by others.  REALLY fun.

Then I got to see & MEET Puddles!!!   If you are unfamiliar – you are really missing out.  He is a 6’8″ sad clown with a truly golden voice!   See him if you ever get the opportunity.

So – it has been an incredible fall for me!

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Oh!  And there is more!   I had a few lines on a new TV show!   See above.  Only a few lines but they were with Topher Grace (swoon!) and Ray Romano – so – that did not suck.  Even the 5am call time was made OK because it was at the Hollywood Forever Cemetery!  And Topher Grace was VERY generous & confessed to having been a big 90210 fan, back in the day.  It is always comforting when other actors acknowledge being aware of you and your work.  And I am a huge fan of Topher’s so – yeah.  That was fun!

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So – yeah – a fun-filled autumn.

So – I realized this week that I am becoming a hoarder.  A food hoarder.  I have moth issues so I like to keep all my dry goods (beans, rice, sugar, flour, pasta etc) in the fridge or freezer.  Still – they keep putting that Di Martino pasta on sale for .79 cents a pound!  I cannot afford NOT to buy it!  So – as I was shoving my twentieth pound of overflow dry goods into my pantry – I saw my pantry.  Really saw it.

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Those drawers are DEEP.  I have enough food in there to last years and I live ALONE!  I have every condiment from American standards to those needed for Thai or Indian or whatever-the-fuck food.  There are about 20 jars of Rao’s Arrabbiata pasta sauce and at least 20 pounds of dry pasta & every kind of canned bean & oil or vinegar of whatever you can think of.  If you can name it – I probably have more than one container of it and if it comes in varieties – I will have several.  I even have canned tuna & meats for my dogs.  It is a fucking problem.

Another problem is that I recently watched the amazing Food Choices documentary.  Click that to watch the trailer.  I already eat about 90% vegan – with cheese being my final hurdle.  The movie really drove home, for me, the idea that eating cheese is really no better than eating meat.  It requires the same suffering & death (of baby calves) – making cheese consumption on par with veal.  I would NEVER eat veal & even silently judge those I hear order it.  Yet – cheese is still on my plate.

So – I went to the farmers’ market in Hollywood the past crisp & gorgeous Sunday morning hoping to find the Soledad Goat folks & buy vegan cheese from them.  They were not there (but I discovered & purchased their cheezes online HERE this week & bought several) – but, like an asshole, I let myself be drawn to the local REAL cheese guy’s table.  I have been longing to experiment with a poutine recipe but have never seen cheese curds anywhere.  I was not even sure what they were.  But – he had them.  They are:

From Wikipedia:

Cheese curds, in cuisine or cooking, are the solid parts of curdled milk either eaten alone or used in various regional dishes mostly in Canada and the northeastern and midwestern United States. They are sometimes referred to as “squeaky cheese“.

Cheese curds start off with fresh milk. The milk is pasteurized, much like in the process of creating cheese. During this process, rennet is added to clot the milk. After the milk has been pasteurized, the result is a mixture of whey and the early stages of the curd. This mixture is then cooked. Next, it is pressed to release the whey from the curd, thus creating the final product of cheese curd.

Characteristics

Their flavor is mild, but can differ in taste depending on the process in which it was made. It has about the same firmness and density as cheese, but with a springy or rubbery texture. Fresh curds squeak against the teeth when bitten into, a defining characteristic due to air trapped inside the porous material. This “squeak” has been described by the New York Times as sounding like “balloons trying to neck”. After 12 hours, even under refrigeration, cheese curds lose much of their “fresh” characteristic, particularly the “squeak”.[4] Keeping them at room temperature can preserve the squeakiness.

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While I debated buying those – he insisted I taste his sage-cheddar.  I did.  It was delicious.  I caved & bought the sage cheese & the curds.  Here are some of his other cheeses & some info on him.

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I also headed to the Korean table because they make the MOST INSANELY DELICIOUS TEMPEH!  I bough two of those.  And a fennel bulb.  Then I became overwhelmed by the choices, the number of vendors peddling produce and, frankly, the prices.  These markets are not cheap.  So – I scuttled home with the tempeh, the guilty cheese & the fennel.

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Several years ago, I realized I had stockpiles of food that were getting out of control.  I did an experiment & tried to ONLY eat what I already had, in an effort to spend ZERO on groceries in one month.  I managed to almost do it but I had to spend a few dollars here and there for non-dairy creamer & stuff.  But – I bought no produce so – after a week or so – I was fresh outta fresh produce & was reduced to eating pastas, rices & breads that I had frozen.  As I state in my novel – and all beige diet has consequences.   I will let you guess what I mean but let’s just say it is very different than, say, an all-BEET diet.  My friends knew I was doing this and began panicking.  Two different people delivered bags of produce to my door.  When I attempted this pantry-emptying plan a second time – again – one of those friends delivered produce to my door.  VERY VERY sweet!  But – I was not on a hunger strike.  I was just challenging myself to stop hoarding & being wasteful of perishables.

So – as I launch into my third effort to spend zero on groceries (wine being an exception – and eating in restaurants doesn’t count, either) – I will still allow myself my regular twice-monthly delivery of produce from Farm Fresh to You.  That way – my friends won’t be wringing their hands, terrified that my bones are crumbling & my skin is falling off or whatever it is they fear.   I will attempt to keep a log of what I eat & what money I spend.  Yesterday – I spent just under $10 at Carneys.  I had a Garden burger & fries.  For dinner – a small salad.

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Today’s breakfast.  That is the best almond milk – in my opinion.  And vegans, beware!  Those Morning Star sausages are only vegetarian – not vegan!  Bear with me – these posts will get more and more creative as I am forcing myself to eat what I have without buying anything – for a month!   We will see how it goes.

OK – on to the POUTINE!  I do not think I have ever had poutine but the idea appeals to me.  You can use fresh cheese curds (as I did) or mozzarella or VEGAN cheese – like this amazing stuff below.

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That little bag costs $8 but is the best & meltiest vegan mozzarella I have found – after my own homemade vegan mozzarella – seen below.

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OK – so – you can make poutine using frozen fries & canned gravy & make this very easily.  I opted to MAKE the fries as I describe HERE.  And – I made a new vegan gravy because my other vegan gravy does not have the rich & dark color I wanted for the poutine.

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So – first up – the

Vegan Mushroom, Leek & Sage Brown Gravy

INGREDIENTS

5 TBS vegan butter

2 cups chopped mushrooms

1 leek

ten or more sage leaves

1/2 cup flour

6 cups vegetable stock

2 TBS soy sauce (or tamari or liquid aminos)

2 tsp Kitchen Bouquet

Chives – chopped for garnish (optional)

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DIRECTIONS

Finely chop the mushrooms & leek.  I pulsed them in my food processor.  If you do not own one – maybe just blend the finished gravy to make it smooth.

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Heat the stock in a soup pan.  Add the soy sauce & kitchen bouquet.  Simmer.

In another pan, melt FOUR of the five tablespoons of the butter & saute the vegetables until soft.  Add the flour & stir to combine.  Add the stock 1/2 to 1 cup at at time – over high heat – until the gravy thickens.  If it is too thin once you add all the stock – just boil it down a bit.

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Melt the remaining TBS of butter & fry the sage leaves a minute or two.  Drain them on a paper towl & crumble.  Add to the gravy.  Add the leftover sage butter to the gravy.  Voila!

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Vegan or Vegetarian Poutine with Vegan Mushroom, Leek & Sage Brown Gravy

INGREDIENTS

French fries – either THESE homemade, or your recipe or frozen ones

Gravy – either the recipe above or your favorite one

Cheese curds or grated cheese or vegan cheese

Chives or parsley as garnish

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Once the fries are crispy & the gravy is warm – assemble the poutine:  fries, cheese, gravy & some chives or parsley.  Shove’m in your pie hole fast – before they get soggy.  Or – you can just dip fries & cheese in gravy.

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Vegan One-Pan Chicken Piccata with Green Beans & Roasted Potatoes

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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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This is a very, very easy dish.  It can be made with your favorite vegan chicken (or even real chicken, if you eat it, put in the pan skin-side up).  I have not eaten chicken since the eighties & I pretty much always use Beyond Meat chicken when making vegan chicken dishes.    You can use as much chicken to potato to green bean as you desire.   I prefer a heavier vegetable content.  Others like more protein.  You can decide for yourself how much of each of the three ingredients you need to feed your head count.

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 Vegan One-Pan Chicken Piccata with Green Beans & Roasted Potatoes

This recipe feeds two very heartily

INGREDIENTS

9-12 oz vegan chicken

3/4 lb green beans – trimmed

8-10 potatoes – cut into large bite-sized pieces

3 lemons

6 TBS olive oil

4 oz (more or less – to taste) capers

2-6 cloves garlic – chopped

S&P

Garnish – chopped fresh parsley, additional capers, lemon wedges

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DIRECTIONS

Heat the oven to 400 degrees.

Line a baking sheet with parchment paper or treat a casserole dish with cooking oil.

Whisk the olive oil & about 1/4 cup freshly squeezed lemon juice with the garlic & season with S&P to taste.

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Thinly slice one or two lemons & layer the bottom of your cooking pan.

Toss the green beans in the lemon juice & olive oil in a pan or bowl.  Using tongs – put them on one third of the cooking pan – leaving the remaining olive oil mixture in the bowl.  Toss the chicken & place it in the center of the pan.  Toss the potatoes & put them on the pan.  Reserve the remaining oil & juice.  Add a bit of S&P.  Do not add the capers yet.  My photos show that I did but they got a bit too dried out.

Roast about 25 minutes & then mix each of the rows up a bit so the other sides of things can roast.  Add the capers.  Cook another 25 minutes or so or until everything looks done to you.  You can remove anything that seems done & keep roasting other things – the potatoes, for instance – until they are done to your liking.

Plate & garnish with the remaining olive oil & lemon, extra capers, parsley & lemon wedges.

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