DDD# 165 – Vegan Mexican Beans, Rice and Green Salsa – Part 1

All Photos © Christine Elise McCarthy 2021

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My good friend, Edi Verdugo, joins me for this two-parter to make his family’s recipes. The green salsa will be in part 2. Consider making vegan nachos using the rice, beans & salsa.

Click the link below to watch.

Vegan Mexican Pinto Beans (for the Instant Pot)

INGREDIENTS

3 cups dry pinto beans

9 cups water

1 large onion – ends cut off & peeled but still whole

1-2 TBS garlic salt (to taste)

S & P to taste

DIRECTIONS

Put everything in the instant pot & cook on manual for 45 minutes.

The beans will look watery but they are supposed to be. Season to taste.

Vegan Mexican Rice

INGREDIENTS

1-2 TBS olive oil

1 1/2 cups long grain rice

1 (7 3/4) ounce can hot tomato sauce

1 TBS bouillon

DIRECTIONS

Toast the rice in the olive oil until it becomes fragrant & looks a bit golden. Do not overcook it.

Add the rest of the ingredients & cook rice according to package directions.

DDD #143 – Cirque Du Macabre Vegan Chili for a Chili Cook-Off – for the Instant Pot or Slow Cooker

All Photos © Christine Elise McCarthy 2019

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So – this weekend, I entered a Chili Cook-off!  There were only two vegan entries of the 14 adults competing & it was meat chilis that won the chili titles but I won for best presentation.  Check it out!

Click the image below to watch this on my Youtube channel.

It was a lot of fun & it raised money for the Downtown Women’s Shelter.   Kids competed, too!

Homemade Chili Powder

2 TBS smoked paprika

2 tsp oregano

2 tsp ground cumin

2 tsp garlic powder

1 tsp onion powder

1/2 tsp cayenne pepper

Mix & store in a jar.

Cirque Du Macabre Vegan Chili 

Serves a fuckton!

INGREDIENTS

1 TBS olive oil

2 each – Anaheim, Pasilla & Jalapeno peppers (I used 3 large jalapeno peppers)

2 small sweet potatoes – peeled & cubed

3 ears of unshucked corn or 2 (15 oz) cans of corn kernels

2 celery stalks – chopped

1 large onion (I used 1/2 white & 1/2 sweet onions) – diced

2 red bell peppers

1 TBS chili powder (recipe for homemade is above)

28oz can crushed or diced tomatoes (I used San Marzano)

2 TBS hoisin or BBQ sauce

2 TBS chipotle in adobo – minced

2 TBS vegan bouillon (I used vegan beef bouillon)

1 (4oz) can hot diced jalapenos (optional)

1 (4oz) can mild diced chilis

5 (15oz) cans of beans (I used a mixture of chili beans, light red kidney beans & black beans)

3 lbs vegan ground beef

8-10 large vegan sausages (Beyond Meat are the best)

2 (12oz) tubes vegan chorizo (soyrizo)

4 cups of water

GARNISHES: chopped cilantro, shredded vegan cheese, diced onion, chopped scallions, crushed corn chips, rice, corn bread, hot sauce

DIRECTIONS

I charred all the peppers (Anaheim, Pasilla, red bell & jalapeno) on a grill until the skins were black.  I did the same with the corn.  I put the peppers in a closed container to cool & then peeled & seeded them under cold water.  I shucked the corn.  You need not roast the peppers & corn but it adds a lovely smokiness.  Cool & chop.  Cut the grilled corn from the cobs.

I cooked the sausages on an outdoor grill.  Cook yours as you please.  Cool & chop.

Heat the olive oil in an Instant Pot or on the stove.  Saute the onions & celery until soft.  Add the chili powder & saute a minute.  Add the ground beef & brown it.

If using a slow cooker, transfer the meat from the stove to it.

Now – add everything else or as much as fits in your slow cooker of Instant pot (minding the maximum capacity line).  If it all cannot fit – leave out a few cans of beans.

Slow cooker – cook on high for 4 hours.  Add remaining beans – if they fit – & heat through.

Instant Pot – pressure cook for 45 minutes.  Add any beans you have left & stir to heat them through.

Serve!

 

DDD #91 – Vegan Spicy Lemongrass & Ginger Beef with Purple Cabbage Fried Rice

All Photos © Christine Elise McCarthy 2018

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Click the image above to watch the video.  I had a head of purple cabbage in my fridge that was the size of a basketball.   I decided to add half of it to some leftover rice to accomplish two things: not waste all the cabbage & to extend the quantity of rice with some guiltless & vibrant cabbage.  I am very happy with the result both in color & the crunch the cabbage adds to the texture.  I recommend it very highly.

Purple Cabbage Fried Rice

INGREDIENTS

(I used a tad more cabbage than rice but the ratio is up to you.)

2 cups cooked rice

2 cups chopped purple cabbage

1/2 onion – diced

1 cup grated or slivered carrots

1-5 cloves garlic – chopped

2 or more TBS fresh minced ginger

1 TBS sesame (or other) oil

DIRECTIONS

Heat the oil in a large wok or saute pan.  Add the onions, & cabbage & saute until they begin to soften.  Add the carrots, rice & ginger & stir to combine & warm through.  Add the garlic and saute another minute or two.  Serve.

Vegan Spicy Lemongrass & Ginger Beef

Serves 2 very well (this is HALF the recipe I made in the video)

INGREDIENTS

2 or 3 stalks of lemongrass – cut into 3″ lengths & smashed with the handle of a knife (to bruise them & release the flavor.  The cooked lemongrass is inedible so pick around it in the finished dish.) . Or – use the juice of 1/2 lemon.

8+ ounces seitan (or other meat replacement like – Beyond Meat Chicken or Gardein beef or pork products)

3 dry red chilies (optional – they are quite spicy) – crumbled a bit

3 garlic cloves – chopped

2 or more cups of fresh green beans – trimmed

1 TBS sambal oelek or garlic chili paste (more for extra heat)

3 TBS vegan mushroom or oyster-favored sauce

2 TBS minced ginger

1 TBS ground anise or szechuan pepper

2 TBS dark soy sauce (it gives the seitan that dark & beefy color)

1 TBS liquid aminos (or soy sauce or tamari)

1 TBS shao xing rice wine

2 TBS brown sugar

Potential garnished: sliced red or green jalapeno peppers, basil or mint or cilantro leaves

DIRECTIONS

Heat the oil in a wok or large pan & add the dry red chilies – if using.  Add the lemongrass & saute a minute or two.  Add the green beans & saute on high heat until they begin to sear a bit.

Add the remaining ingredients.  Add about 1/4 cup water to aid in steaming the beans a bit & create some sauce.  Heat through – until the sauce thickens.  Serve with rice.

DDD #77 – Vegan Smoked Dal Makhani – Punjabi-Style – Instant Pot or Not!

All Photos © Christine Elise McCarthy 2018

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Click the image above to watch the video.

I love Indian food.  I always have.  I also love cooking with dry beans & lentils because they are so inexpensive & yield many servings for pennies per serving.  The only issue with Indian recipes is acquiring the exotic spices – which can be expensive if you do not buy them from an Indian market.  Ethnic markets are always the best place to buy spices because each will typically carry all you need for recipes from that area of the world and at greatly reduced prices.  If you do not live in an area with much diversity – Amazon is wonderful.  You can typically omit a few spices from most recipes with little loss of flavor but it is really satisfying to be as authentically true to a regional recipe as possible.   With Thai food, for example, getting fresh kaffir lime leaves & Thai basil makes an enormous difference.  You just open the packages of these things and are transported to your favorite Thai restaurant.  Indian food has a few staples that are hrd to get around – garam masala, for example.  But it is stuff like cardamom & fenugreek (methi) that add authenticity.  Fenugreek is an herb – pictured below – both fresh & dried.  It also comes in seed form & as a powder and it is ubiquitous in Indian recipes in one form or another.  It might be a good idea to research a few Indian recipes & stock up on the critical spices sif you want to experiment with this wonderful cuisine.  HERE is a list of the most used spices – garam masala being the most commonly used and that list omitted the kasoori (or kasuri) methi (dry fenugreek leaves) and I would add that to your list as well as amchoor (mango powder).

I made a version of mahkani in July – seen above – my Spicy Vegan Dal Makhani (Beluga or Black Lentils) for the Slow Cooker.   That dish used beluga lentils & is not as authentic as today’s recipe. In today’s recipe I used whole black lentils (also called urad dal or black gram) and red kidney beans (rajma).    I not only soaked these beans overnight but I also cooked them in my slow cooker for 5 hours on high AND left them overnight to let the flavors meld.  I recommend this (though it is not necessary) to let the beans really soften & the flavors blend – so – if you are making this dish it takes two days before you are eating it.  Again, you definitely could eat it after the 5 hours but like many stew-type dishes – it gets better over time.  The good news is – there is no prep cooking for this dish so, except for cutting up an onion & 2 peppers – the slow cooker does all the work (except the smoking process – explained below).  The lentils & beans I used are below – dry – and as they looked after soaking them – separately – overnight.  As you can see – they changed color considerably.   This dish is traditionally very rich using varied amounts of butter & heavy cream.  I used only 2 TBS of vegan butter & 1/2 cup vegan sour cream – so this dish is not quite so heavy.

As to smoking your dal makhani – it is VERY easy & I recommend it very highly.  It just requires a chunk of a natural charcoal & a small metal bowl.  You simply heat the coal over a burner until it is red hot, place it in a metal bowl & drizzle olive oil on it & place it atop your dal & put the lid on the slow cooker.  In ten minutes – you will have authentically, smoky goodness!  (The photo of the smoking charcoal is from my Smoked & Spicy Indian Eggplant Curry (Vegan – Vegetarian) – seen below.)

Vegan Smoked Dal Makhani Punjabi-Style (Black Gram/Urad Dal & Rajma) – 

Serves 6+ with rice

INGREDIENTS

 1 cup dry black urad dal – soaked overnight

1/2 cup dry red kidney beans – soaked overnight

1 onion – diced

2 serrano (or jalapeno) peppers – seeded & diced

2 TBS vegan butter (or coconut or olive oil)

4 cups water (or vegetable stock)

1 cup tomato puree

1/4 tsp nutmeg

1 TBS garam masala

1/2 tsp amchoor

2 TBS dry methi leaves

1 tsp ground cumin

1 tsp ground coriander

1 tsp onion powder

1 tsp chili powder

3 green cardamom pods

1 TBS fresh or jarred ginger (I used jarred)

4 garlic cloves – minced

1/2 cup vegan sour cream

Steamed rice

GARNISH – more sour cream, cilantro or fresh fenugreek leaves

DIRECTIONS

Soak the beans overnight.   Drain & rinse.

INSTANT POT

Heat the oil or butter using the saute setting – saute the onion & peppers until soft.  Put everything else in & cook, sealed, on manual for 35 minutes.

SLOWCOOKER

Put everything except the sour cream into a slow cooker & cook on high for at least 5 hours – maybe more.  If you are going for the overnight uber-cooking (as I did) – leave it covered overnight.  I left my cooker off as there was nothing in there that would spoil but – if you are not comfortable with that – add some water & leave it on warm overnight.

STOVE TOP

Heat the oil or butter and saute the onion & peppers in a large stock pot until soft.  Put everything else in & bring to a boil.  Reduce heat & simmer until the beans are tender – 30 minutes or so.

Either way – the next step is the smoking (which you can skip but I recommend trying it because it is amazing.  Heat the coal over a burner until it is red hot, place it in a metal bowl & drizzle olive oil on it & place it atop your dal & put the lid on the slow cooker or Instant Pot or pan.  In ten minutes – you will have authentically, smoky goodness!

Now – stir in the sour cream.   If it is too thin – add water or vegan milk to thin it.  If it is too thin – cook it on high with the lid off until it thickens.  Mashing some of the dal with a wooden spoon or pureeing with an immersion blender gives an even creamier result.

Garnish with a dollop of sour cream & serve with rice.

DDD #75 – Vegan Spicy Citrus Black Beans

All Photos © Christine Elise McCarthy 2018

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Click the image above to watch the video.

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.

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

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.

DDD #74 – Ayurveda Kitchari – Vegan Mung Bean Stew to Detox & Cleanse (Instant Pot, Slow Cooker or Stove Top)

All Photos © Christine Elise McCarthy 2018

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Click the image above to watch the video.

My friend, Katie, turned me on to kitchari.  Apparently, you can eat it – JUST IT – for 1-7 days straight & it calms your digestive tract & detoxes you system but with the added benefit of feeling like decadent comfort food.  Also – mung beans are dirt cheap. (Articles on the subject are linked at the bottom of this post).  This recipe makes about 7 quarts which is a fuckton so – unless you are feeding a lot of people or want to freeze some – consider reducing the recipe.

I used an Instant Pot to make mine but this can be done in a slow cooker or stove top.  I really recommend Instant Pots, though, because they steam, pressure cook, slow cook, cook rice, cook cakes, saute, cook eggs & clean windows.  I got my huge one HERE for just over $100 & I am VERY happy with it.  I can now get rid of several other appliances.

***NOTE – I soaked my beans on the counter overnight & in the fridge a second night but this is not necessary.  If you want to move more quickly – boil some water, add your beans & let them soak for an hour.

Ayurveda Kitchari – Vegan Mung Bean Stew

Caters a party so be ready for a lot

INGREDIENTS

3 cups mung beans (I used half whole green & half split green – as seen above) – soaked (see ***NOTE above)

1-2 TBS coconut oil or olive oil

1 onion – chopped

6 garlic cloves – chopped

1 TBS turmeric

1 TBS ground cumin

1 TBS (or more – to taste) salt (I used pink Himalayan)

1 TBS ground mustard

1 TBS ground coriander

1 TBS ground pepper

1 TBS ground fenugreek (optional)

1/4 tsp asafoetida

1 (15 oz) can coconut milk (I used lite)

6 TBS minced ginger

1 cup cilantro

Vegetables are optional.  Use any you prefer but I added:

5 small turnips – diced

5 small golden beets – diced

1 large sweet potato – diced

5 oz baby kale

1 tomato – diced

6 cups water

2 cups basmati (or other long grain white rice)

(If you are making your rice separate from the stew, as I did, it is nice to add a tsp cumin SEEDS & 6 green cardamom pods to it as it cooks but that is not necessary.)

GARNISH – coconut butter, cilantro, crushed red pepper

DIRECTIONS

Quick soak your beans (see note above) if you did not soak them overnight or for 2 days, as I did.)

Traditionally, the rice is cooked in the same pot with everything else.  My Instant Pot was not large enough so I cooked it separately.  This is your call – or maybe your pot size will determine your choice but it does not matter much either way.

Rinse the rice.  Set aside.

Heat the oil in a very large pot (or your Instant Pot – my pot is 8 Quarts) and soften.  Add the garlic & spices & stir to combine.

If you are using a slow cooker, transfer the onions & spices to it.  Everything else is the same no matter whether you are slow cooking, Instant Pot cooking or going stove top.  Only the cooking time will vary.

Now, add everything else to the pot.  If your pot is easily deep enough to hold the rice, too, add that.  If you are cooking the rice in the same pot – add 4 additional cups of water to the 6 cups used if you are cooking the rice separately (assuming your rice directions ask for 2 cups water per 1 cup rice.  Adjust accordingly if your rice has different directions).  Or – just cook the rice separately as the package directs.  If you are making your rice separate from the stew, as I did, it is nice to add 1 tsp cumin SEEDS & 6 green cardamom pods to it as it cooks but that is not necessary.

Slow cooker – cook on low for 8 hours or high for 4 hours.

Stove top – bring to a boil uncovered for 5 minutes.  Reduced heat, cover, and simmer for 30 minutes or more or until everything is tender.

Instant Pot – seal & cook manually for 10 minutes.

If it is to thick, thin it with extra water.  If it is too thin, let is simmer, uncovered, for a while longer.

Serve with rice (if you cooked it separately) and garnish with coconut butter (burns fat & lowers cholesterol) and lots of cilantro & maybe some crushed red pepper.

Here are some articles for more info on kitchari & using it to detox:

What is kitchari? – https://www.banyanbotanicals.com/info/blog-the-banyan-insight/details/what-is-kitchari-why-we-eat-it-for-cleansing

3-Day Cleanse – https://www.banyanbotanicals.com/info/ayurvedic-living/living-ayurveda/cleansing/a-very-simple-three-day-cleanse/

How to do a kitchari cleanse – http://www.krissyruddy.com/how-to-do-a-kitchari-cleanse/

DDD #29 – Vegan Black Bean Brownies with Peanut Butter Swirl

 

All Photos © Christine Elise McCarthy 2017

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Black bean brownies?  Am I to believe my eyes?  Yes & yes!  These babies are amazing & nobody would ever guess that they are flourless & made of canned beans.  Rich & delicious & packed with protein – even the fussiest kids will chow these babies down.

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Vegan Black Bean Brownies with Peanut Butter Swirl

INGREDIENTS

1 (15 oz) can black beans – drained & rinsed

2 vegan eggs (use your favorite egg replacer)

3 TBS coconut oil

1/2 cup cocoa powder

2 tsp baking soda

1/4 cup brown sugar

1/4 tsp salt

1 tsp vanilla extract

1/4 cup agave nectar

1/2 cup vegan chocolate chips plus extra for topping

1/8 – 1/4 cup peanut butter

DIRECTIONS

Preheat oven to 350 degrees.

In a food processor, blend all the ingredients except the chocolate chips & peanut butter.

Mix in 1/2 cup of chocolate chips.

Grease an 8×8 baking pan.  Spread the mix in there.  Drop some peanut butter on top and – with a skewer or the tip of a knife – swirl the peanut butter.  Top with some extra chips & then bake for 20-30 minutes or until the top is dry & the edges are separated from the pan.  Allow to cool for about 30 minutes before cutting them.  Refrigerating them will facilitate cutting them up.

Serve & wow the villagers!

 

Vegan Life Changing Masala with Beef & Chickpeas

All Photos © Christine Elise McCarthy 2017

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So – flipping around the internet, I came across a recipe from a blog I love.  The blog is Pinch of Yum.  I love the blog because the photographs are mercilessly lush & gorgeous.  About a year ago, she posted her “life-changing 30 minute masala sauce” and the photos are so great – I just could not get the recipe out of my mind – so – I made it!  She offers the recipe for a masala paste & then how to make a sauce from the paste.  She served the sauce over her “30-minute vegetarian meatballs.”  I did not have the ingredients for the meatballs so I decided to serve my sauce over Gardein beefless tips & chickpeas.

The paste is SUPER easy.  You just whip it up in a food processor.  The sauce is super easy, too, and she is right!  It is delicious!  You could serve the sauce over any meat or meatless meat or veggie or even rice or pasta you desire.  The paste makes a lot so maybe freeze some.

I did not have onions so I used shallots & scallions.  I used two tomatoes & some tomato paste in place of her suggested 1½ cups tomato puree + ½ cup water or broth – just because that was all I had.  Worked out great!  I recommend you make this sauce & follow her blog.  It is really wonderful!

Vegan Life Changing Masala with Beef & Chickpeas

Serves 4 with rice

INGREDIENTS

9 oz vegan beef (or other vegan meat)

1 15-ounce can chickpeas – drained

for the masala paste

2 onions

5 cloves garlic

2 tablespoons fresh ginger, crushed

3 tablespoon garam masala

1 tablespoon chili powder

1 tablespoon turmeric

1 tablespoon cumin

1½ teaspoons ground cloves

2 teaspoons salt

½ teaspoon cayenne pepper

a small pile of of cilantro stems

a fistful of almonds

juice of one lemon

for the masala sauce

1½ cups tomato puree + ½ cup water or broth

1 14-ounce can coconut milk

½ teaspoon salt (taste and adjust)

GARNISH – cooked rice & cilantro

DIRECTIONS

Pulse all the ingredients for the Masala Paste in a food processor until smooth.  Put it into a container for storage in the fridge or freezer – reserving only 1/4 cup of the paste for this recipe.  The rest is extra!

Heat a drizzle of oil in a skillet. Add 1/4 cup masala paste to the skillet and with a little bit of oil and stir around in the pan until fragrant (3-5 minutes).  Add the tomato puree and water and simmer until t’s a rusty-deep-red color – about 5-10 minutes.  Add the beef & chickpeas.  Add the coconut milk; simmer for 10 minutes or so until thick and creamy.  Longer simmer = thicker and better flavor.

Serve over warm rice & garnish with chopped cilantro.

Easy Vegan Thai Sweet Basil & Coconut Lentils

 

 

All Photos © Christine Elise McCarthy 2017

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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.

Lentils are cheap, versatile, comforting & good for you.   These can be made thick & served over a grain (like Basmati rice) or made a bit thinner & served as a soup.  They freeze well, too, so why not make a fuckton – like I did – and freeze a bunch for lazy days in the future?

I used sweet basil from Bangluck Thai market in Hollywood but hot basil or regular basil will do.  Were I to make this again – I would double the basil quantity.  I used a small amount of coconut milk in this so keep it lighter & less fattening but more coconut milk would make this creamier & yummier.  I also used a combination of lentils & dal & mung beans – seen below.  You can use all one kind or any combo you have handy.

Easy Vegan Thai Sweet Basil & Coconut Lentils

Makes a large pot full

INGREDIENTS

Coconut oil

5 cups lentils (or dal or mung beans)

1 onion – diced

2 jalapenos – chopped (optional)

1-8 garlic cloves (to taste) – minced

1-2 TBS minced ginger

5 ounces (or more) coconut milk (a 15 oz can would not be too much – I just kept it light)

2 TBS rice vinegar

6 TBS liquid aminos (or soy sauce or tamari)

8 or more cups vegetable stock

1-2 cups fresh basil

GARNISH – cooked rice & more basil

DIRECTIONS

Melt 1 or more TBS of coconut oil (or other cooking oil) in a large stock pot.  Add the onions & jalapenos & saute until soft.  Stir in the garlic & ginger for a minute & then add everything else – (except the fresh basil) – starting with only about 6 cups of the stock.  Bring to a boil & reduced heat to low.  Cover & simmer for 30-60 minutes or until your lentils are soft.  I used & immersion blender & mashed about 25% of the lentils.  Not necessary.  Add more stock for a thinner dish or a soup.  Heat it down if it is too thin.

Stir in the fresh basil & serve with additional basil as garnish.  Serve as it is or over cooked rice.

Vegan Spicy Lemongrass & Ginger Beef with Purple Cabbage Fried Rice

All Photos © Christine Elise McCarthy 2016

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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.

I had a head of purple cabbage in my fridge that was the size of a basketball.   I decided to add half of it to some leftover rice to accomplish two things: not waste all the cabbage & to extend the quantity of rice with some guiltless & vibrant cabbage.  I am very happy with the result both in color & the crunch the cabbage adds to the texture.  I recommend it very highly.

Purple Cabbage Fried Rice

INGREDIENTS

(I used a tad more cabbage than rice but the ratio is up to you.)

2 cups cooked rice

2 cups chopped purple cabbage

1/2 onion – diced

1 cup grated or slivered carrots

1-5 cloves garlic – chopped

2 or more TBS fresh minced ginger

1 TBS sesame (or other) oil

DIRECTIONS

Heat the oil in a large wok or saute pan.  Add the onions, & cabbage & saute until they begin to soften.  Add the carrots, rice & ginger & stir to combine & warm through.  Add the garlic and saute another minute or two.  Serve.

Vegan Spicy Lemongrass & Ginger Beef

Serves 2 very well

INGREDIENTS

3 stalks of lemongrass – cut into 3″ lengths & smashed with the handle of a knife (to bruise them & release the flavor.  The cooked lemongrass is inedible so pick around it in the finished dish.)

8+ ounces seitan (or other meat replacement like – Beyond Meat Chicken or Gardein beef or pork products)

3 dry red chilies (optional – they are quite spicy) – crumbled a bit

3 garlic cloves – chopped

2 or more cups of fresh green beans – trimmed

1 TBS sambal oelek or garlic chili paste (more for extra heat)

3 TBS vegan mushroom or oyster-favored sauce

2 TBS minced ginger

1 TBS ground anise or szechuan pepper

2 TBS dark soy sauce (it gives the seitan that dark & beefy color)

1 TBS liquid aminos (or soy sauce or tamari)

1 TBS shao xing rice wine

2 TBS brown sugar

Potential garnished: sliced red or green jalapeno peppers, basil or mint or cilantro leaves

DIRECTIONS

Heat the oil in a wok or large pan & add the dry red chilies – if using.  Add the lemongrass & saute a minute or two.  Add the green beans & saute on high heat until they begin to sear a bit.

Add the remaining ingredients.  Add about 1/4 cup water to aid in steaming the beans a bit & create some sauce.  Heat through – until the sauce thickens.  Serve with rice.

Vegan Spicy Szechuan Green Beans with Minced Pork

 

All Photos © Christine Elise McCarthy 2016

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So – I came across several kinds of canned seitan (seen above) at my favorite Thai market – Bangluck.  I used the first can (on the left) in my Easy Vegan Thai Minced Pork with Holy (& Sweet) Basil – Pad Ga Prao Muu – in Lettuce Cups (below) & it was a huge success.

Today – I wanted to use one of them for my Green Beans & Minced Pork.  I looked at the calorie count of each of the two remaining cans and was surprised to see a huge calorie disparity despite the fact that the ingredients list is identical.

So – since the “roast duck” had fewer calories – I used that one.  Despite the image on the can – it looked exactly like the fried gluten one did.  I have not opened the third can yet but I suspect it is just more of the same but – somehow – with more than twice the calories – so – I likely  will feed it to my dogs & just use the others in the future.  I man – see below?  First image below is the fried pork & the second is the duck.

Same thing.  Canned seitan in water.  So – for this dish, you could use canned & drained seitan or your favorite brand of seitan  – or even a faux beef like Beyond Meat’s Beefless Crumbles (or other brand of ground beef).  The flavors in this dish are very strong & will take over the dish.  You could even use Beyond Meat’s chickenless strips.  No matter.

I served this with my newest rice discover – Thai Rice Berry (black jasmine) rice.

I saw this new rice at my favorite Thai grocery store – Bangluck.   $10 for 5 pounds – so I could not resist.  I looked it up online & found THIS:

Riceberry  Rice is the new variety of rice that has been bred in Thailand. The rice is deep purple in colour; this rich dark colour is typical of plants that yield high nutrition. Rice berry rice is cross pollination of three hardy and loved rice strains; they are:

• Thai Hom Mali Race – also known as fragrant jasmine rice, the highest quality and most sort after rice in the world, after cooking it retains its structure but takes on a soft fluffy consistency.
• Hom Nin Rice – has well known and documented antioxidant properties, but this grain can become a little chewy if it isn’t cooked through.
• Khao Dawk Mali 105 – a hardy seed which will grow in a broad range of agricultural environments.

The cross-pollination of these three rice plants has resulted in Riceberry Rice, a new and exciting rice variety. Riceberry takes on the best attributes of each of the grains that were used in its inception. The light fluffy texture and flavour from Thai jasmine rice, high in minerals and antioxidants from Hom Nin rice and hardy and high yield characteristics of Khao Dawk Mali 105.

Riceberry Rice Nutrition Profile

Riceberry rice is rich in many antioxidant that help our immune system stay healthy. It contains significant levels of:

• Beta-carotene
• Gama Oryzanol
• Vitamin E
• Folic Acid
• Tannin
• Zinc
• Fiber
• Bran Oil

These antioxidants, vitamins and minerals give riceberry rice a nutrition profile that is relatively unique. The dark purple colour it matures signifies it high nutrition content and gives it a unique appearance when served.

The rice is also extremely high in fiber and bran oil, this natural aids digestion and helps keep the stomach free from disease.

Thai Rice Glycemic Index

Riceberry rice has been graded as low-medium in the glycemic index. The abundant fiber and bran oil which it contains helps to reduce the risks of diabetes by hindering the absorption of sugars into the blood through the stomach. It also helps the pancreas function better.

– See more at: http://www.thenaturalhealthmarket.co.uk/riceberry-organic#sthash.388tjdGM.dpuf

This green bean dish is very easy.  I used fresh green beans & loads of spices.  You could use frozen green beans but I think canned ones will just become mush.

Vegan Spicy Szechuan Green Beans with Minced Pork

serves 2 with rice

INGREDIENTS

10+ oz seitan (or other faux meat)

1 lb green beans – trimmed & cut in half

1 TBS olive oil

2-3 TBS cornstarch

1-6 cloves garlic – minced (I used 6)

2 TBS brown sugar

1/4 cup hoisin sauce

1 tsp to 2 TBS crushed red pepper (according to your taste for heat)

2-3 TBS liquid amino acids (or low sodium soy sauce or tamari)

1-6 dry red chilies (VERY spicy & VERY optional) – cut in half (I used 6)

GARNISH – cooked rice, sesame seeds

DIRECTIONS

Cook the rice.

Mince the faux meat & toss with the cornstarch.

Heat the olive oil in a large saute pan & add the rest of the ingredients – EXCEPT THE GARLIC.

Stir to combine.  If using fresh green beans – add about 1/4 cup water, bring to a boil & cover for 3-5 minutes or until the green beans are cooked to your taste.  Frozen beans won’t need this step but you can still add water if your sauce cooks off too much or the meat sticks to the pan too much.

When it all seems warmed through & the sauce is thick – toss in the garlic & stir for one minute.  Serve with rice.

Fennel, Swiss Chard, Spinach, Kale & White Bean Gratin (Vegan or Not)

 

All Photos © Christine Elise McCarthy 2016

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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.

I get Farm Fresh To You deliveries every other week.  You are allowed to customize the deliveries but, sometimes, I forget and the result is that I end up with an infinity of leafy greens.  This week: two kinds of lettuce, Swiss chard & kale.  And fennel.  And more.  But thatsalotta greens!  Plus, I already had fennel from the last delivery & about 5 pounds of spinach.  So – I decided to make something that would use as many of the greens as possible – this dish.  The greens you use can vary but you need a lot of whatever you select because they reduce dramatically.

I used real Parmesan in this (because I had it) but vegan Parm – or even another vegan cheese (like mozzarella or cheddar) would work.  I used almond milk but I think a thicker milk might have been better.

NOTE – Also – you might want to add some cheese to the veggie mix.  I didn’t because I was trying to keep this dish on the light side.

Fennel, Swiss Chard, Spinach, Kale & White Bean Gratin (Vegan or Not)

Serves 6

INGREDIENTS

5 TBS vegan butter

2 small bulbs fennel – chopped

1 onion (I used 1 brown & 1/2 red onion) – diced

4 or more garlic cloves (I used 4 cloves & 2 stalks of green garlic) – chopped

1 bunch Swiss chard – ribs removed & chopped

1 bunch kale – ribs removed & chopped

2-4 cups spinach

2 TBS fresh thyme

3 TBS flour

1 cup Parmesan (vegan or otherwise) – optional – for adding to the veggies – see NOTE above

1 1/2 cup vegan milk (I used almond milk but a thicker milk might be better – or half & half, if you are not vegan)

2 14 oz cans white beans – drained & rinsed

1 1/2 cups bread crumbs (I used Panko)

1 cup Parmesan (vegan or otherwise) – or other cheese (mozzarella or cheddar) for topping

DIRECTIONS

Heat the oven to 400 degrees.

Melt TWO of the five TBS of butter in a large stock pot.  Add the fennel and onion & saute until soft.  Add thyme & combine.  Add the garlic & stir for a minute.  Add the greens – in stages – adding more as each bit wilts.

Add the flour & milk & bring to a boil.  Reduce to low & simmer as it thickens a bit.  Add the beans & season with S&P.  If you are adding cheese to the veggies – do that now & stir to combine.

Meanwhile – melt the remaining 3 TBS butter & toss with the breadcrumbs and 1 cup of cheese.

Treat a 9 x 13 casserole pan with cooking spray or oil & put the veggie mix in.  Top with the breadcrumb mix.  Bake for about 30 minutes or until breadcrumbs turn golden.

Let rest 10 minutes & serve.

Vegan Mixed Vegetable Burrito Bowl with Cauliflower “Rice”

 

All Photos © Christine Elise McCarthy 2016

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

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.

Burrito bowls – easy & endlessly customizable.  I used leftover Coconut, Ginger & Jalapeno Cauliflower “Rice” – seen just above – and that made this bowl virtually guiltless – because cauliflower rice is just grated cauliflower.  The only ingredients left in the bowl that were not vegetable were the vegan cheese & the black beans.

So – there is no real recipe here – but rather a list of ingredients I used & a few suggested alternate or additional ingredients.

I used a teensy bit of bottled vinaigrette on my bowl.  You can toss yours with dressing or a squeeze of lime & some olive oil – or just lime – or whip up a:

Lime & Cumin Vinaigrette

1/3 cup olive oil

3 TBS lime juice

1/2 tsp Dijon mustard

1/2 tsp ground cumin

1/2 tsp chili powder

S&P to taste

Whisked together.

Vegan Mixed Vegetable Burrito Bowl with Cauliflower “Rice”

MY ingredients were:

Cauliflower rice (you can use regular cooked rice or try one of my cauliflower rices)

Sliced avocado

Black beans – drained & rinsed

Cherry tomatoes – halved

Arugula (you can use any lettuce or leafy greens you prefer)

Purple cabbage – sliced

Red onion – diced

Jalapeno slices

Vegan cheesed – chopped

Cilantro

Lime juice & wedges

Dressing of choice

OTHER POTENTIAL INGREDIENTS – corn, pico de gallo, sliced radishes, vegan chicken or beef crumbles, vegan sour cream or a vegan Mexican-style cheese, bell pepper, shredded carrots, guacamole, salsa, scallions, corn tortilla strips, quinoa or lentils or other grain – rather than rice.

DIRECTIONS

Assemble the bowls as you like or let individuals assemble their own.  Add whatever dressing you like & mix it all up.  Easy peasy!

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

 

 

All Photos © Christine Elise McCarthy 2016

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I bought mung beans at my local Asian market with no idea what to make with them.  Having had such success this week with my Vegan Spicy Chicken Enchilada Soup with Homemade Red Enchilada Sauce – for the Slow Cooker or Stove Top (seen just above) – I decided to make another slow cooker soup with them.  This soup has such simple ingredients it is hard to understand why it is so tasty – but it really IS!  I used purple kohlrabi because I could not resist buying these gorgeous things when I saw them at the store.

They come in green, as well, and have a texture like the stem of broccoli – but also have something in common with radishes.  I saw lots of people suggesting to slice them thin & salt them & eat them raw.  I tried that – and liked it – but I was Hell bent on soup.  Because these reminded me of radishes – I decided to also use the French breakfast radishes you see in the enchilada soup photo.  The nice side benefit of using kohlrabi & radishes is that – once cooked – they seem like potato – but without that heaviness.  If you don’t like the sound of kohlrabi & radishes (which become creamy & mild in this soup) – use turnips – or even potato, instead.

Lets talk about mung beans.  That bag had two cups of dry beans in it & I got it for $1.49.  That is CHEAP eating!    Here is some info from Dr. Axe on mung beans:

Mung beans — a type of small, green legume in the same plant family as peas and lentils — is a high source of protein, fiber, antioxidants and phytonutrients. Although in most parts of the world they’re less popular than other bean varieties, like chickpeas or black beans, mung beans have some huge health benefits to offer!

While mung beans may be new to most people in the U.S, they’ve been a part of traditional Ayurvedic diets in India for thousands of years. Mung beans are considered  “one of the most cherished foods” in the ancient Indian practice that’s been a traditional form of medicine since roughly 1,500 B.C.

These days, mung beans are beginning to pop up in protein powders, canned soups and in restaurant dishes state-side. So here’s what you need to know about mung beans:

• Mung beans are a high source of nutrients including: manganese, potassium, magnesium, folate, copper, zinc and various B vitamins.
• They are also a very filling food, high in protein, resistant starch and dietary fiber.
• You can find mung beans in dried powder form, as whole uncooked beans, “split-peeled” form (just like you’d find split green peas), as bean noodles, and also assprouted seeds (which are the kind you’d see used on sandwiches or salads).
• Their dried seeds may be eaten raw, cooked (whole or split), fermented, or milled and ground into flour.
• Because of their high nutrient density, mung beans are considered useful in defending against several chronic, age-related diseases, including heart disease, cancer, diabetes and obesity.

Clinical evidence continues to show that plant-derived foods have various potential health benefits, including lowering inflammation. Health experts recommend that plant-based foods make up a large portion of every person’s diet, and many worldwide health organizations have recommended an increase in the intake of plant-derived foods to improve health status and to prevent chronic diseases. Among plant-based sources of protein and nutrients, mung beans are one of the foods gathering the most attention.

As you’ll come to learn, mung beans are one of the healthiest sources of plant protein there is when you consider how many other nutrients they contain in addition to amino acids (the building blocks of proteins). As the Journal of Chemistry Central puts it, “mung beans have biological activities including antioxidant, antimicrobial, anti-inflammatory, antidiabetic, antihypertensive, lipid metabolism accommodation, antihypertensive and antitumor effects.” (1)

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Mung Beans Nutrition Facts

One cup of cooked mung beans contains the following (percentages based on the RDAs for the average adult female): (2)

•  212 calories
• 14 grams of protein
• 15 grams of fiber
• 1 gram of fat
• 4 grams of sugar
• 321 micrograms of folate (100%)
• 97 milligrams of magnesium (36%)
• 0.33 milligrams of vitamin b1 thiamine (36%)
• 0.6 milligrams of manganese (33%)
• 7 milligrams of zinc (24%)
• 0.8 milligrams of vitamin B5 pantothenic acid (8%)
• 0.13 milligrams of vitamin B6 (11%)
• 55 milligrams of calcium (5%)

If you choose to sprout mung beans and eat them raw, each cup will only have about 31 calories and will provide about three grams of protein and two grams of fiber.

____________________________________________________________________________________________________________

 

And from GreenMungBeans.com:

Green Mung Bean Nutritional Information
• High in Protein
• High in Fiber
• Low in Fat
• Low in Calories

Nutritional Facts: 1 oz (28 grams) of dried Green Mung Beans:
• 100 Calories
• 0g Fat
• 5g Fiber
• 7g Protein (Protein equivalent to 1 hardboiled egg or 1 oz of chicken, turkey, salmon, etc.)

Green Mung Beans are Nutritional Powerhouses
• Good source of protein
• Good source of dietary fiber (helps to lower cholesterol, prevents constipation and keeps you feeling full)
• Low in sodium
• Low in cholesterol
• Vitamins: A, B Vitamins (Thiamin, Riboflavin, Folic Acid, Niacin, Vitamin B6, Pantothenic Acid) Vitamin E, Vitamin D, Vitamin C, Vitamin K.
• Minerals: Calcium, Potassium, Iron, Magnesium, Phosphorous, Zinc, Copper and Manganese.
• Sprouted Green Mung Beans produce live enzymes
• Mung Beans are low on the glycemic index at 25 and have a low glycemic load of 4 making them a smart food choice for diabetics. Diabetics can safely eat Green Mung Beans. The low glycemic index, fiber and protein help to regulate blood sugar.
• They also contain skin anti-aging properties that stimulate the production of hyaluronic acid, collagen, and elastin, all essential to younger healthier skin.

Eating Green Mung Beans is Ideal for those with Digestive Issues and Sensitive Stomachs

Green Mung Beans Are:
•Easily digestible
•Anti-inflammatory (can reduce inflammation)
•Containing oligosaccharides to prevent gas and bloating, unlike other beans
•Containing high amounts of fiber, thereby preventing constipation
•One of the few tridoshic foods in Ayurvedic diets that can be eaten to balance all three dosha’s (energetic forces) in the body

Green Mung Beans Exhibit Powerful Antioxidant Properties that can Help Fight Disease as well as Protect the Body.

Consuming Green Mung Beans Have Been Studied to Treat the Following Medical Conditions:
•Diabetes
•Heart Disease
•Cancer
•Celiac Disease/Gluten Free Diets
•Anemia
•Osteoporosis
•Digestion
•Inflammation

Green Mung Beans Contain Phytoestrogens Contributing to Anti-Aging Benefits
Benefits of Phytoestrogens:
•Produce Collagen, Elastin, and Hyaluronic acid, All Three of which are Essential to Acquiring Younger and Healthier skin
•Can Regulate Hormones after Menopause, Relieve Hot Flashes, and Prevent Osteoporosis

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So – as you can see – there are lots of reasons to track down & chow down some green mung beans!  When you add all the benefits of turmeric & the fact that the rice makes this soup a complete protein – you are hard-pressed to make a more robustly healthy soup.   If you cannot find mung beans locally (in health or Asian food stores) – try here on AMAZON.    Another great thing about this soup is how economical it is.  Some cheap beans, some rice, a few cheap veggies & some stock.   I bet this vast quantity of soup cost me less than $20.  With some crusty bread, you could feed a very large group of folks.

This recipe makes A LOT of soup but this is a very protein rich vegan soup & great for cold weather and we are nowhere near the end of winter.  I have not yet frozen any but I certainly will be.  I imagine it will freeze well – so make the vat of it & freeze a bunch for lazy days.

Vegan Ash Mash (Persian Mung Bean Soup) with Purple Kohlrabi & French Breakfast Radishes

Serves a boatload of people as it fills a 7 quart slow cooker.

INGREDIENTS

 1 cup dry green mung beans

1 cup long grain Basmati (or other) rice

2 (15 oz) cans white beans – drained

2 jalapenos – seeded & diced (very optional)

1 onion – diced

1 TBS turmeric

1 TBS olive oil

1 tsp pepper

16 cups vegetable stock (try to use a low sodium one)

5 kohlrabi – cubed

10 French breakfast radishes – cubed

GARNISH – vegan sour cream

DIRECTIONS

for the slow cooker

Heat the olive oil in a pan & saute the onion & jalapenos (if using) until soft.

I boiled the stock before putting it in the slow cooker because I was unfamiliar with the cooking time of the mung beans.  I left the slow cooker on high for 5 hours – and everything was very soft – so – the boiling of the stock might not be necessary but – if you need to serve this at a 5 hour deadline – maybe boil the stock, too.  Otherwise – if time is not an issue – you needn’t.

Now – just put everything into the slow cooker – on high – for 5 hours.  I imagine low for 8 hours would work, too, but I ain’t tried that.   When it is done – you can choose to garnish with sour cream – but it doesn’t really need it.

for the stove top

Heat the olive oil in a pan that will be large enough to hold the entire recipe & saute the onion & jalapenos (if using) until soft.  Add everything else & bring to a boil.  Simmer until the rice & beans are soft – 30 minutes to an hour.  When it is done – you can choose to garnish with sour cream – but it doesn’t really need it.

And – now your house smells all homey & yummy & you have 30+cups of protein-packed, healing soup!  Invite the villagers in & impress them with your skills & generosity.

3 Meat, 3 Bean & 3 Pepper Vegan Chili for the Slow Cooker

All Photos © Christine Elise McCarthy 2015

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I’m not gonna lie – I haven’t posted in a while because I have been living – almost exclusively – on my Easy Crispy Oven Baked French Fries – seen above.  They are crispy & yummy & nearly guiltless.  Still – I had to bring some vegan food to a BBQ this weekend so I made a fuckton of vegan chili – THIS chili – 3 Meat, 3 Bean & 3 Pepper Vegan Chili for the Slow Cooker.  It makes enough to fill a 7-quart Crockpot – which can feed a LOT of people (ten or more).  I brought some to the BBQ & used some for work lunches & froze some.  The ingredients are actually pretty random & very forgiving so – feel free to reduce the overall recipe or to tweak the ingredients.

I used Beyond Meat Feisty crumbles,

Tofurky Chick’n & Apple sausages (which my meat-eating friend kept plucking out of the recipe & eating – shocked at how good it was),

and whatever brand of soyrizo (meatless chorizo) they had at my supermarket.  Trader Joe’s usually carries soyrizo.  You can use whatever combo sounds good to you.

My bean to bean to bean ratio is simply the result of what I had around.  Dividing the quantities more evenly might be nice but once it is chili – a bean is a bean is a bean.  No?

My peppers were both red & green bell peppers, jalapeno peppers & chipotle peppers.  You can mix this up or change it to suit your tolerance for heat.

I also topped mine with this new brand of vegan cheese I found.  It melts into the chili nicely & tastes great.

3 Meat, 3 Bean & 3 Pepper Vegan Chili for the Slow Cooker

Feeds a small community

INGREDIENTS

1 lb dry white beans (soaked overnight or quick-soaked)

1 (15 oz) can of black beans – drained or not – doesn’t really matter

2 (15 oz) cans of pinto beans – drained or not – doesn’t really matter

2 (9 oz) bags of Beyond Meat beefless crumbles

2 Tofurky (or other brand) sausages – flavor of your choice – cut into bite-sized pieces

2 soyrizo sausages – squeezed out of their casings

1 (4 oz) can of green chilies

1 (10 oz) can Rotel (or other diced tomato)

1 red bell pepper (seeded & chopped)

1 green bell pepper (seeded & chopped)

1-4 chipotle peppers (I used 4) in adobo – chopped

1 small onion – chopped

3 Roma (or other small) tomatoes – chopped

1-3 jalapeno peppers (I used 3) – seeded (or not – if you like heat) and diced

4 garlic cloves – minced

1/2 cup cilantro – chopped

1/3 cup your favorite BBQ sauce

2 TBS vegan Worcestershire sauce (optional)

3 cups (or more) vegetable stock

2 TBS fresh oregano (chopped) or 2 TBS dry oregano

1 TBS cumin

S&P

GARNISH OPTIONS – scallions, vegan cheese, vegan sour cream, cilantro, onions, hot sauce, sliced avocado, cooked rice

DIRECTIONS

I seared the sausage just to give it grill marks.  Totally unnecessary.

Basically – put everything into the slow cooker & leave it on high for 4 or more hours.  If – it is looking too watery, take the lid off & cook on high until it gets to where you want it.  If it gets too thin – add some vegetable stock or water.  I like to let mine sit on low all day (after 4 hours of being on high), warm overnight & then high the next day to heat it for eating but this is totally not necessary.  Four hours on high & this shit should be good to go.  Season to taste & serve with the garnish of your choice!

Blue Apron Vegetarian Dinners – Night Two – Szechuan Tofu & Long Beans

All Photos © Christine Elise McCarthy 2015

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OK – I had a far more successful experience with this recipe than I did with my Blue Apron Vegetarian Dinners – Night One – Spring Pea Gnocchi – seen above.

If you read that post about the gnocchi, you will learn that I had a compulsive eating situation with the brie & the bread they delivered.  Turns out – that bread was sent in error.  I got four loaves of shitty sub bread rather than the 4 slices of bread I needed to make the grilled brie sandwiches that were 1 of the 3 meals in the package – so – I might not be making the grilled brie.  Because 1) they did not send me the right bread and 2) I ate all the brie is a wine-fueled frenzy…as is outlined in the gnocchi post.  But – I do love me some brie – so – keep tuned.

The gnocchi dinner was labor intensive and underwhelming for the effort (my friend, Jack, who gifted me this week of meals confirmed that the gnocchi was the hardest & least effective of the Blue Apron meals he has tried).  This one – easier to make & to clean up after & tasted super yummy!  I pressed my tofu (wrapped in a kitchen towel with a heavy pot on it in the sink) to get the excess water out & it kinda mushed it so that it did not cut into pretty cubes but it tasted great.  700 calories per serving is pretty shocking, however, so I threw most of the peanuts away & used less oil than they suggested and ate less than half the rice in my serving.  So – without further adieu, let me present Blue Apron Vegetarian Dinners – Night Two – Szechuan Tofu & Long Beans.

Blue Apron Vegetarian Dinners – Night Two – Szechuan Tofu & Long Beans

I am not going to list ingredients & directions because they are in the images below.  Enjoy!