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/

Vegan Protein Salad Bowl – Chickpeas & Roasted Beets, Ancient Grains (Quinoa, Amaranth & Millet) with Orange Tahini Dressing & Chia Seeds

 

 

All Photos © Christine Elise McCarthy 2016

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This is a really easy salad – especially if you buy already roasted beets or, like me, roasted them ahead & had them all ready.  I used this ancient grains mix (above) but any grain you prefer could be used – like the quinoa below.

I made the dressing but you could use any dressing you prefer.  I had the gorgeous bottle of blood orange olive oil from my friend, Alyse, but regular olive oil is fine.

How to roast beets:

Heat oven to 400 degrees.  Wash beets well.  Coat with a thin layer of olive oil & wrap in foil.  Cook, undisturbed, for at least 45 minutes (it could take much longer for big ones), until a knife pierces one with little resistance. They may cook at different rates.  Remove the skin on each when they are done by just pushing it off under running water.

Vegan Protein Salad Bowl – Chickpeas & Roasted Beets, Ancient Grains (Quinoa, Amaranth & Millet) with Orange Tahini Dressing & Chia Seeds

Serves 2

INGREDIENTS

4 beets – roasted (as outlined above), peeled & sliced

1 (15 oz) can chickpeas – drained

1 cup of dry grains – cooked as per directions

1/4 cup parsley – chopped

Chia seeds (quantity up to you)

for the Orange Tahini Dressing (makes more than you will need for these two servings)

3 TBS tahini

3 TBS fresh orange juice

2 TBS balsamic vinegar

2 TBS apple cider vinegar

1 TBS maple syrup or agave nectar

1 TBS olive oil (infused with orange if you have it but not necessary)

1 tsp orange zest

1 garlic clove – minced

1/2 tsp dry mustard

S&P

DIRECTIONS

Whisk the dressing ingredients together.

Plate the bowls by putting some grains, sliced beets, chickpeas & parsley in each bowl.  Drizzle with dressing to taste.  It does not need much.  Sprinkle with Chia seeds.  Toss.

Devour!

 

 

Vegan Spaghetti Squash “Pasta” with Roasted Golden Beets, Swiss Chard & a Collard Green & Pepita Pesto

 

All Photos © Christine Elise McCarthy 2016

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I have never gotten into spaghetti squash. In fact – I don’t know if I have ever had it before today.  I knew it made a decent & guiltless pasta substitute but – when I want pasta – I want PASTA.  The one exception to this is my shirataki (zero calorie) noodle pho – seen just above.  I can eat that for lunch every day.

Still – I intentionally ordered a spaghetti squash from Farm Fresh to You this week to force myself to try it and I am glad I did.  It was easy to use and, while not convincing as pasta, it was good enough that I did not mind & it is so guiltless!

I made a collard green & pepita (pumpkin seed) pesto for this.  Click that link for the recipe or use your own favorite pesto variety.  It makes no real difference.  The real revelation here is how satisfying the spaghetti squash is – so – try it at least once.  I added roasted golden beets – you guessed it – because I had some.  They are a lovely addition but not critical.  As to the chard – you could use any other greens you like, instead.  If you are not vegan – tossing some Parmesan or goat cheese in this could be nice, too.

Vegan Spaghetti Squash “Pasta” with Roasted Golden Beets, Swiss Chard & a Collard Green & Pepita Pesto

Serves  2 VERY well – more if used as a side

INGREDIENTS

Collard Greens & Pepita (Pumpkin Seed) Pesto – or 1 cup of other pesto

1 large spaghetti squash

6 Swiss chard leaves – spines removed but retained & chopped with the leaves (or about 2 cups)

3 (or more) golden beets – leaves & ends trimmed off

Olive oil

S&P

Garnish – either a sprinkle of nutritional yeast, vegan Parmesan or other vegan cheese or (if you are not vegan) real cheese (I used grated Asiago here)

Ignore those collards there.  🙂

DIRECTIONS

Preheat the oven to 375.

Cut the squash in half & scoop out the seeds.

Trim the beets & cover both the beets & squash with a bit of olive oil & some S&P.

Wrap the beets in foil.  Put the squash face-up on a cooking sheet & put the bundle of beets on the sheet, too.  Roast for 45-60 minutes or until the vegetables are tender.  Depending on the size of your beets – they might take longer.  Allow everything to cool.

When cool enough to handle – scoop out the squash flesh & set aside.  Rub the skins off the beets under running water & cube them.

Heat a little olive oil in a large saute pan.  Saute the chard over high heat.  I added about 1/4 cup of water to help steam the chard into wilting completely.  Add the beets & the spaghetti squash & combine.  Heat through.  Using two forks – stir in enough pesto to suit your taste.  Combine.  Season with S&P.

Garnish maybe with an extra dollop of pesto or nutritional yeast or some cheese (vegan or otherwise).

Vegan Roasted Fennel & Beets Salad with Arugula, Avocado, Pistachios & Goat Cheese

 

All Photos © Christine Elise McCarthy 2016

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Fennel is a divisive vegetable.  The sharp licorice flavor is either something you love or hate, it seems.  But, as with garlic, the flavor of fennel mellows into something else entirely – when you roast it.  It becomes soft & sorta sweet & it compliments this salad nicely.

I used arugula but any mixed greens or baby spinach would work, too.  I added pistachios but any nuts would work – especially if you toasted them a bit first.

I used this lovely blood orange olive oil but regular olive oil would work.  I used the dark balsamic – but white balsamic would be lovely, too.

And for the goat cheese – I used this stuff (below).   It has the texture of a soft goat cheese & was really delicious.  If you eat cheese – real goat cheese or feta would also work.

Vegan Roasted Fennel & Beets Salad with Arugula, Avocado, Pistachios & Goat Cheese

Serves 2

INGREDIENTS

4-6 beets (red or golden – no matter)

1 large fennel bulb

2 fists full of arugula or other greens

1/4 cup pistachios

1 avocado – cubed

Vegan soft cheese (or real goat or feta cheese) – quantity up to you

Olive oil

Balsamic vinegar

S&P

DIRECTIONS

Heat the oven to 350 degrees.

Wrap the beets in foil.  No need to even wash them – as that will happen later.  If they are large (mine were about the size of ping pong balls) – cut them into smaller chunks.

Cut the fronds off the fennel (saving some of the dilly leaves for garnish) & cut the bulb in half.  Place on a cooking sheet & drizzle with olive oil.

Place the beets in foil on the cooking sheet with the fennel & roast 30-45 minutes or until the vegetables are soft.  The beets might take longer than the fennel.

When the beets cool – wash them under running water & rub the skins off.  Cut into bite-sized pieces.

Slice up the fennel.

Place some greens on each plate.  Top with beets, fennel, avocado, pistachios & crumbled cheese. Drizzle with olive oil & balsamic.  Garnish with fennel leaves and S&P.

Vegan Roasted Golden Beet Risotto with Parmesan & Beet Greens Pesto

 

All Photos © Christine Elise McCarthy 2016

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I love beets.  I always have.  I have discovered, however, that many folks don’t think they like them – until they have fresh ones roasted.  I have converted more than a few people from beet-haters to beet-lovers.  And why hate them?  They are really a lot like carrots – sorta earthy & sweet.  Who hates carrots?

Anyway – risotto is easy – despite its reputation.  So – though this recipe has a few steps – they are all easy & you end up with a fuckton of yummy, vegan risotto!  If you are not vegan – you could stir in some real Parmesan or – even better – some goat cheese.  If you ARE vegan – you, too, could opt to stir in a vegan creamy cheese – like cream cheese or any of the brands that make soft, spreadable vegan cheeses.  Or – go with no cheese.  Your call.

The pesto is easy & makes great use of the beet greens but you can omit it – or make it with kale or some other greens – even traditional pesto – with basil.

If I were not on a diet – I would have tossed a few chopped walnuts or pistachios on the bowls as garnish.  If you are in a “giving zero fucks” mood – toss some motherfucking nuts on there & get your chow on!  I ain’t judging!

Vegan Creamy Golden Beet Risotto with Parmesan & Beet Greens Pesto

Serves 4-6

INGREDIENTS

for the beet greens pesto (this makes way more than you will likely use on this dish but you can freeze it or put in on pizza, toss it with pasta or use it as a sandwich spread)

Tops to several beets (I used the tops to about 6 beets – both red & golden) – washed VERY, very well & stems trimmed off

Several kale leaves (only because I had them – so this is easy to omit – if you want to) – ribs removed

2-6 garlic cloves (according to your taste for garlic)

1/2 cup nuts (I used raw almonds but walnuts, pecans, pistachios or pine nuts will work)

1/4 cup oil

1/2 cup water (more or less)

1/4 cup vegan Parmesan (or a TBS or 2 of nutritional yeast)

S&P

for the golden beet risotto

4-6 large beets (I had 3 large golden beets & 3 small red ones) – I like a lot of veggies in my risotto to lower the carb hit

3 TBS coconut oil or olive oil

4 garlic cloves (less if you are not a big garlic fan)

1 onion – diced

2 cups Arborio (risotto) rice

1 cup dry white wine (optional – use more stock if you don’t want to use wine)

8 cups vegetable stock

1/4 cup (or more) vegan Parmesan (or other cheese – as you prefer)

S&P

Garnish – more cheese, parsley and maybe some chopped nuts (like pistachios or walnuts) – and maybe some chopped or sliced roasted beets

DIRECTIONS

for the pesto

WASH THE GREENS WELL!  Beets greens are usually very gritty.  In a food processor, pulse the nuts & garlic & cheese until blended.  Pulse in the greens & kale & oil & then only add as much water as you need to get it to the pesto texture you prefer.  I went drier than usual with this because I wanted it to sit on the risotto without blending – just so I could photograph it.  You can go wetter – if you prefer.  Season with S&P.  Set aside.

For the Vegan Roasted Golden Beet Risotto with Parmesan

Heat the oven to 450-500 degrees.

Wrap the beets in foil.  If you are using two colors – wrap them separately or the red ones will dye the golden ones.

Cook for about an hour or until they are tender.  Allow them to cool & then rub the skin & rough parts off under running water.  Use a knife to get any stubborn places.  Dice or slice them – reserving a bit for garnish later.  This can be done a day or two in advance – just store them in the fridge.

Bring the vegetable stock to a boil & reduce to a simmer.

Heat the oil & saute the onions until translucent.  Add the rice & stir so all the rice is coated in oil.  Add a bit more, if you need to.  Cook for about 3 minutes or until the edges of the rice start to look translucent.  Add the garlic & stir for 1 minute.  Add the wine (or one cup of stock) and cook until it is absorbed.  Add the beets (reserving some for garnish) and combine.  Now – over medium heat & stirring almost constantly, add the stock one cup at a time – allowing to to get absorbed each time.  I like my risotto a little wetter but this is a personal preference.  Cook until the rice is just tender – NOT mushy – this may or may not take up all the stock.  Stir in any cheese you are using.  Season with S&P.  Add more stock (or water) if it gets too thick.

Serve immediately & garnish with a dollop of beet greens pesto, more beets, parsley, more cheese & any nuts you might have decided to use.

Vegan Creamy Polenta Bowl with Roasted Beets, Toasted Walnuts, Thyme & Balsamic Glaze

 

All Photos © Christine Elise McCarthy 2015

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Once again, I created a dish out of an effort to use what I had on hand and, I must admit, I am quite delighted.  I had a bag of polenta from the bulk section at Lassen’s (a store that is a wonderland of healthy foods but 1) mixes meat & vegan items in the same cases & it can get confusing and 2) is SO FUCKING claustrophobic that I am in a mild panic the whole time I am there).  I also had some roasted beets I needed to use.  Voila!

I am a huge fan of both polenta & grits (grits being the same thing, really, but just not as finely ground).  I especially like them creamy & soft – like a porridge.  Most polenta & grits recipes have cheese in them & you can certainly add cheese but this didn’t need it.  AND – I cooked the polenta in my slow cooker while I went spinning this morning!  I came home, exhausted, to a vat of steaming, creamy polenta.  Win win!

If you are not vegan, some crumbled goat cheese on this would be divine!  Actually – they make lots of vegan cheeses that are like goat cheese or Boursin & a little bit of one of those might be a nice addition to this dish.   If you don’t like or don’t have walnuts – I think pistachios would be better, anyway – I just didn’t have any.  Oh – and polenta is naturally gluten-free.  This is a very low fat recipe but is warm & hearty & great for winter weather.  If you really want to get all cold-weather crazy – stir a small can of pumpkin puree into the polenta.   Yuuuum!

I used this balsamic glaze (below) but a balsamic reduction is VERY easy to make.

BALSAMIC REDUCTION

Simply boil a nice balsamic until it reduces by about 50-75% and has a thick syrupy texture.  It really does reduce a LOT so – if it reduces to too little for your pizza – just boil down some more.  Be careful not to burn it! I used about a tablespoon of the reduction on this polenta.

Vegan Creamy Polenta Bowl with Roasted Beets, Toasted Walnuts, Thyme & Balsamic Glaze

This makes enough polenta to feed 4 easily.  The quantity of the toppings is up to you.

INGREDIENTS

2 cups dry polenta

8 cups vegetable stock

Beets

Walnuts (or pistachios)

Fresh thyme removed from stems

Balsamic glaze (see recipe above if you want to make it yourself)

(Adding vegan goat cheese – or any other very soft cheese) at the end with the beets & nuts would take this to the next level.  Fried sage – in place of the thyme – might also be nice.)

DIRECTIONS

Heat the oven to 425 degrees.

I cooked my polenta in a slow cooker by simply putting the polenta & stock in there, setting it on high (cover on) and two hours later – I had a lot of creamy goodness.  If it gets too thick, add more water or stock.  If it is too thin – cook a bit longer (taking the top off accelerates this process).

OR – cook your polenta according to the package (using stock rather than water).  Stove top – this should take 30-40 minutes.

Wrap beets well in foil. You might want to drizzle a bit of olive oil in there but that is not necessary.  Place on a baking sheet and bake until beets are slightly soft to the touch, 45 minutes to 1 hour depending on their size. Cool beets and then rub off skins (use a paring knife for tough spots).

Toast the nuts in a dry pan for 2-3 minutes – stirring frequently so they do not burn.  Set aside.

Now – assemble your bowls.  Spoon in the polenta, top with beets & nuts & a drizzle of balsamic glaze & some thyme leaves.  Add cheese – if you are using some.  I did not.

Eat’m up!

5-Ingredient Creamy Vegan Garlic Herb Pasta with Roasted Golden Beets & Chard

All Photos © Christine Elise McCarthy 2015

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So – I bought that ginormous beet at the farmer’s market a while back.  It was larger than a softball.  It was a glorious thing.  I roasted it & let it sit a day or so to be ready when I wanted it & I was glad I did.  Recently, after hiking to the Hollywood sign, I came home starving & was able to whip up this Amazing dish in the time it took to cook the pasta.  So – if you are a roasted beet fan – roast them ahead & let them be ready when you are.

I used this vegan cheese here.  I bought it online.   You can try this stuff (it heats into creamy awesomeness!) or another vegan soft cheese – or – if you are not vegan, use Boursin or even cream cheese or goat cheese.   I used chard but spinach would work, too.  Whatever you decide – you must try this.  EASY & delicious!

How to roast beets:

Heat oven to 400 degrees.  Wash beets well.  Coat with a thin layer of olive oil & wrap in foil.  Cook, undisturbed, for at least 45 minutes (it could take much longer for big ones), until a knife pierces one with little resistance. They may cook at different rates.  Remove each when it is done.

5-Ingredient Creamy Vegan Garlic Herb Pasta with Roasted Golden Beets & Chard

Serves 2

INGREDIENTS

1/2 lb pasta – cooked & drained

1 huge or 4 small golden beets – roasted (see above) & peeled & cubed

1 head (4-5 leaves) chard – with the hard vein removed & the leaves chopped

3 (or more) oz vegan garlic herb cheese (or other soft cheese)

2 (or more) cloves garlic – chopped

Olive oil (if you do not have a non-stick pan)

S&P

DIRECTIONS

Roast the beets, if you have not already.  Let cool.  Then peel & cube them.

Cook the pasta.  One minute before it is done – add the chard.  Drain.  Set aside.

If you have a non-stick pan – you can omit using olive oil.  Heat 1 TBS olive oil in a regular pan & warm the beets through.  Add the garlic for one minute & then mix in the cheese.  Stir until the cheese is completely incorporated & creamy.  Add the pasta & chard.  Warm through.

Season with S&P & serve.

Roasted Beet and Chickpea Salad with Dill and Arugula and Lemon Vinaigrette

 

All Photos © Christine Elise McCarthy 2014

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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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I love beets!  I love lemon!  I love arugula!  I LOVE THIS SALAD!  If you are vegan – either just lose the feta cheese or add a vegan alternative.  There is enough flavor here that the cheese is just a layer of flavor but the salad doesn’t depend on it.

I roasted the beets days ahead & just used them yesterday.  You can do this, too, or roast them as needed.  I like having them in the fridge – ready & waiting for me to be inspired to use them.  I made this dressing fresh but most any tart dressing would work.

Lemon Vinaigrette

INGREDIENTS

1/3 cup olive oil

juice of one lemon

1 1/2 tsp Dijon

1 garlic clove – minced

S&P to taste

DIRECTIONS

Blend the ingredients & then add more lemon or oil or S&P – to suit your taste.

Roasted Beet and Chickpea Salad with Dill and Arugula

INGREDIENTS

The ratio here is really up to you but here are my suggestions:

2 large beets

1/2 (15 oz) can chickpeas – drained & rinsed

A few cups of arugula

1/2 cucumber – sliced thin

1 cup feta – crumbled

Fresh dill

DIRECTIONS

Wash the beets & wrap them in foil with a little olive oil drizzled on them.   Roast, wrapped in foil, at 400 degrees for about an hour.  Allow to cool & peel.  Cut into bite-sized chunks & set aside.

Make the vinaigrette.

Now just layer your ingredients as you like & drizzle with dressing.  Lots of freshly cracked pepper adds a nice touch.  Eat it up & sit back & think about the fact that your pee will likely be pink tomorrow.  🙂

Pizza with Roasted Red & Golden Beets, Garlic Fried Brussels Sprouts, Pistachios, Feta & Honey

 

All Photos © Christine Elise McCarthy 2014

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All my posts now have a VERY customizable PRINT & PDF option.  Create a PDF & save the recipe to your computer or print it out.  It offers a “remove images” option & you can delete any part of the post you do not need before printing.  The button is below by the Twitter & Facebook links.

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OK – well – it’s pizza again!  This one was inspired simply by the existing produce in my house.  The result has a lot going on but, overall, it is a rather sweet pizza.  I used feta cheese but I think goat cheese might be a nicer fit – or maybe even brie.  Whatever you choose to use – you are in for a treat!

Speaking of treats – look how cute my Memphis is!!!

And speaking of cute – my badass boyfriend, Miles Miller, completed principal photography on his first feature film – All the Birds Have Flown South.  I will keep you posted as that develops – but behold the vision that is my boy, Miles!

Pizza with Roasted Red & Yellow Beets, Garlic Fried Brussels Sprouts, Pistachios, Feta & Honey

INGREDIENTS

Pizza dough (I make THIS)

1-2 beets (red and/or golden)

Feta Cheese

10 Brussels sprouts – cut or shaved thin

4 garlic cloves – chopped

Olive oil

Pistachios – chopped

Honey

Fresh mozzarella – sliced

S&P

DIRECTIONS

Heat the oven to 450.

Place the beets on a sheet of foil (separately – if using two colors) & drizzle with olive oil.  Wrap them up & roast for abut 45 minutes.  Allow them to cool & then peel them under cold running water.  Slice thinly & set aside.

Heat a tablespoon or two of olive oil in a saute pan.  Pan fry the Brussels sprouts over high heat until soft & beginning to crisp – not long – a few minutes, tops.  Add the garlic & heat another minute – then set aside.

Grease a pizza pan.

Roll out your dough.  Place it on the cooking sheet & top with sliced beets, Brussels sprouts, crumbled feta cheese, pistachios & sliced mozzarella.  Drizzle with a bit of olive oil & cook at 450 for 10-15 minutes or until the cheese & crust are cooked to your liking.  Drizzle with honey & slice it up.  Pour some wine.  Or stick a straw in a bottle.  Eat & drink yourself into a food coma & then go on to Amazon.com & buy my book!   The phrase “I could not put it down!” has been uttered by a conspicuous number of folks – both male & female.  Why not find out for yourself?

Pan-Seared Beet & Caramelized Onion Pizza with Goat Cheese & Arugula

 

All Photos © Christine Elise McCarthy 2013

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I was in the mood for beets & goat cheese & considered making little towers but then pizza flashed in my mind & this pizza was born.  I decided to pan-fry the sliced beets rather than roast them because I thought it would save time but then the caramelizing of the onions took as long as roasting the beets would have – so you might just wanna roast them.  Less calories that way.

If caramelizing the onions seems like a pain in the ass, you can lose them but they really do add a nice layer to the flavors.  I adore arugula & am equally pleased by cold greens on hot pizza but this this is also a very optional choice.

I used a homemade dough but your favorite dough will do.

Pan-Seared Beet & Caramelized Onion Pizza with Goat Cheese & Arugula

INGREDIENTS

Pizza dough (I used THIS)

1 large beet (peeled & either sliced thin or roasted whole at 400 for about 40 min)

1 large onion – sliced

Olive oil or butter

1/2 tsp sugar

1/2 tsp salt

Goat Cheese

Grated pizza cheese

Arugula

Parsley (or mint) chopped

DIRECTIONS

If roasting the beet – basic instructions are HERE.

Heat an oven to 450 degrees.

If pan-searing the beets, heat 2 TBS of butter or olive oil in a large pan over medium heat.  Cook the raw, sliced beets, flipping frequently, until they are tender & beginning to brown.  Drain on a paper towel.

Add another 2 TBS butter (or olive oil) to the same pan & caramelize the onions by sauteing on med-low heat.  Add the salt & sugar & stir them every 5 minutes or so.  They should brown & caramelize nicely in about 40 minutes.  Be careful not to burn them.  Nice caramelizing instructions are HERE.  Drain them on a paper towel.

Roll the dough out to your pizza size.  I smeared some basil-infused oil on it – but any olive oil will do.

Layer some grated cheese on the dough then the onions.  I put my onions on the top & they kinda got overcooked.  Protect your hard-earned caramelized onions by covering them with the sliced, pan-seared (or roasted & sliced) beets.  Pinch some dollops of goat cheese on there.  Another little drizzle of olive oil is nice here but optional.

If your oven really is at 450 – and you want it to be – this should cook up nicely in about 8-12 minutes but that depends a lot on the thickness of your dough & density of toppings.

Top with chopped parsley or mint & put a handful of raw & naked arugula on it.  Slice it.  Eat it.  Look forward to red pee tomorrow!

Homemade Roasted Beet Ice Cream

All Photos © Christine Elise McCarthy 2013

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Every time I go to the amazing Super King I come out with about ten big bags of produce.  That puts a lot of pressure on me to get creative with big chunks of it (produce) every day so that I use it all before it spoils.   Hence, this beet ice cream which I can freeze!

I also come out of there sometimes with things I’ve never seen before – like this layering of nuts soaking in honey.

It was far more densely packed in there than I expected and didn’t make a very pretty presentation on my brie – but it sure tasted good!

Anyway, this bet ice cream makes more than you will likely need so you might want to cut it in half.  Unlike my Avocado Ice Cream:

the flavor of the beets didn’t get as lost in the cream & sugar as the avocado flavor did.  Plus, it had a less creamy texture.  I think it would be best served in tiny ramekins or sake glasses & used as a between-course palate cleanser.   It is gorgeous & quite tasty but just not the kind of thing you would serve yourself a huge bowl of & then sit back & shovel it into your face whilst watching Silver Linings Playbook or some such.  And it dyes your tongue (and even teeth, a bit) a neon magenta color.   I definitely recommend it but in smaller portions.  But you would be hard pressed to find a more striking bowl of ice cream.

Homemade Roasted Beet Ice Cream

INGREDIENTS

2 large red beets

2 cups Greek yogurt

1 TBS vanilla extract

1/2 cup brown sugar

2/3 cup heavy cream

DIRECTIONS

Put the canister of your ice cream maker in the freezer empty.

Heat the oven to 400 degrees.  Wrap the unpeeled beets in foil & roast for about an hour or until tender all the way through.  erring on the side of cooking too much is better than not enough because a hard beet will be harder to puree.

Cool the beets in ice water & rub or peel the skins off.  Cube the beets.  Blend all the ingredients in your food processor until as smooth as possible.  Chill the mix in the fridge (or freezer) until very cold but not getting solid.

Then – simply chill it according to your ice cream maker’s instructions.  It will come out of there in a soft serve consistency so chill it in a shallow container in your freezer if you like it harder.  Cover it with wax paper before putting the lid on the container.  You will stave off the freezer burn longer that way.

Vegan Roasted Beet & Balsamic Borscht

All Photos © Christine Elise McCarthy 2013

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This is a really easy & fresh & light dish.  It will likely render your kitchen a crime scene so be sure to wear an apron.  Most borscht is vegan so that isn’t really of note here – but I thought I’d point it out.  I topped mine with Greek yogurt.  You could use a vegan alternative or sour cream or creme fraiche.  Or nothing.  If you do not add any creamy element – this is a guiltless soup.  The only thing in it with any calories worth talking about is a little olive oil but this make a lot of soup so the amount that ends up in a serving is very low.  You could lower it further by boiling the beets rather than roasting them but I think roasting adds a nice flavor.  This can be served hot or cold, too, which is a nice option to have.  I pureed the bulk of the soup & reserved a few cubes of beets for texture.  You could leave it chunky or puree it completely.  Your call!

Vegan Roasted Beet & Balsamic Borscht

4 HUGE beets (or 10-12 small ones) – halved or quartered

4 carrots – chopped

4 celery stalks – chopped

1 onion – diced

4 garlic cloves – chopped

2 bay leaves

6 cups vegetable stock

2 tsp Marmite (optional)

1 TBS good quality balsamic vinegar

olive oil

S&P

fresh dill – as garnish

Greek yogurt (or vegan option or sour cream or creme fraiche) for garnish

DIRECTIONS

Toss the beets in a bit of olive oil & salt & pepper liberally.  Roast on a foil-lined pan at 400 degrees for about an hour – or until easily pierced with a fork.  Set aside to cool.

Heat 2 TBS olive oil in a large stock pot.  Saute the onion, celery & carrots over medium heat for about ten minutes or until they soften.  Add the bay leaves & garlic and saute another 2-3 minutes.  Add the stock & the marmite (if using) & simmer over medium-low heat.

Peel half the beets & reserve the skins.  Cube the peeled beets and set aside.

Chop the other half of the beets coarsely.   Add the skins & unpeeled beets to the soup pot.   Simmer for 5-10 minutes.

Remove the bay leaves & discard.  I used an immersion blender & pureed the soup.  You can do this in batches in a blender but be careful you do not get burned & be more careful that you don’t splatter magenta soup everywhere.

Once pureed to your liking – add the reserved cubed beets & stir in the balsamic vinegar.  Season with S&P.

To serve – garnish liberally with yogurt (or whatever you are using) and lots & lots of dill.  Eat it up!  Then curse the inevitable pink splatter you find in your kitchen hours after you were sure you cleaned the last of it.

Pasta with Roasted Beets & Goat Cheese

 

All Photos © Christine Elise McCarthy 2013

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This is super easy & really pretty delicious.  Not a lot of ingredients and, once you’ve roasted the beets, it comes together in the time it takes you to boil pasta.  Mine there is sitting on a bed of spinach but I don’t recommend putting spinach in this.  It is just there for aesthetics.

Pasta with Roasted Beets & Goat Cheese

INGREDIENTS

2 large beets (or several smaller ones) – I used red & golden varieties

3 garlic cloves

1/2 cup Parmesan – grated

5 oz goat cheese

Olive oil

S&P to taste

Mint or parsley or basil as garnish

DIRECTIONS

Toss the beets & garlic cloves in a little olive oil, wrap in foil & roast at 425 for 30-45 minutes – depending on their size – or until they are tender.  Let them cool & then peel them & cut them into chunks.  Reserve a handful of small cubes of beet for garnish later.

Boil your pasta.

In a food processor, puree the rest of the beets & Parmesan & roasted garlic & 1-2 ounces of the goat cheese & one cup of water until very smooth.  Add S&P to taste.

Put 1 TBS olive oil in a saute pan & heat the beet puree through.  Do not burn it!

Drain the pasta & add it & the beet puree to a bowl & mix until all your pasta is a deep magenta. Serve on plates with extra dollops of goat cheese, a few cubes of roasted beet, whatever herb you selected to garnish it with & some fresh cracked pepper!

Cauliflower Piccata with Red Cargo Rice & Roasted Beets

 

All Photos © Christine Elise McCarthy 2013

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Yesterday, I attended my first acting class with Risa Bramon Garcia.  She has one of the most impressive resumes I have ever seen – casting, directing, producing.  Look at it HERE – and start from the bottom & work up.  Just incredible.   Anyway, it was a terrifying but gratifying afternoon. I only mention this because I wasn’t able to start dinner I got back from class.  This meant starting dinner much later than usual.  This meant I was starving by the time it was done & too impatient to properly photograph it.  So – apologies for the under-documented process & the redundant imagery of the finished product.

Chicken Piccata is one of the dishes I miss most, having given up eating poultry & red meat about 25 years ago.  I like mine very lemony.  Replacing the chicken with cauliflower satisfied me completely.  You could use some sort of seafood option if the cauliflower isn’t substantial enough for you.

The red cargo rice can be replaced by any rice you prefer but here is a little info on the red rice from Wikipedia:

Red Cargo rice is a type of non-glutinous long grain rice, similar to brown rice, in that it is unpolished rice, only the color of the bran is red, purple or maroon. Only the husks of the rice grains are removed during the milling process, retaining all the nutrients, vitamins and minerals intact in the bran layer and in the germ.

Red rice is a good source of thiamin (vitamin B₁), riboflavin (vitamin B₂), fibre, iron and calcium. The flavor of cooked red cargo rice is generally more sweet and nutty, and the rice is more chewy than standard white polished rice. Red rice takes longer to cook than white rice, but not as long as brown rice. Soaking the rice in water for at least 30 minutes before cooking produces a softer texture.

I love beets!  I find that a great many people who think they hate them do not hate them if they try a home roasted one.  It frustrated me immensely when people dig in their heels & refuse to even try them.   I can’t understand their controversial nature.  I think they should be as broadly accepted as carrots – earthy & sweet.  But they are not.  Maybe due to canned ones & watery, bland ones in shreds on low end salad bars.  Anyway – I love them.  They are robust & delicious & gorgeous & good for you.  If you have never had a home roasted beet – I beg you to try them at least once.

Finally – please forgive my obsession with my food ring.  I just love making little food towers.  I know I make them too often & they have lost their impact but fuck it.  I like them!  🙂

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Red Cargo Rice

Basically – cook the rice (or whatever rice you select) according to the directions.  I cooked mine in vegetable stock rather than water & I added 1 TBS of Herbes de Provence.

Roasted Beets

Cut the tops & bottoms off the beets.   Place them on a sheet of foil & drizzle with olive oil & salt. I added about a dozen garlic cloves to the beets because I love roasted garlic.  Wrap the beets up & roast at 400 degrees for about 45 minutes or until tender.  Remove & chop the beets into course chunks.

Cauliflower Piccata

INGREDIENTS

1 large head cauliflower

2 cups vegetable stock

6 cloves garlic (or less) – chopped

4 TBS butter

2 TBS fresh lemon juice

3 TBS capers

3 TBS flour (I used potato flour)

olive oil

S&P to taste

Chopped parsley as garnish

DIRECTIONS

Heat the oven to 375.

Cut the leaves off the cauliflower & cut the head in half.  Try to cut at least one 1/2 inch steak of the thickest part of each half & continue outward until it is all cut.  Place on a baking sheet & drizzle with olive oil & a little salt.  Roast for 20 minutes or so or until the edges start to brown.

While the cauliflower roasts, heat the butter in a sauce pan.  Add the garlic & saute until it softens.  Add the flour & stir to blend.  Saute over medium-high heat until it begins to brown.  Be careful not to burn the butter.  This flour mixture will thicken pretty quickly.  Add the veggie stock in small increments, allowing the sauce to thicken each time.  When all the stock is incorporated, add the lemon & capers.

Serve your cauliflower with the lemon sauce poured over it & plenty of fresh parsley.  Additional lemon wedges are nice so folks can add more lemon if they desire.  The sauce is nice over the rice, too.

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Truffled Celery Root Mixed Grain Risotto Tower with Roasted Beets, Pan-fried Cauliflower & Basil Jus

 

All Photos © Christine Elise McCarthy 2013

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This might look intimidating but it is not.  It just requires a few easy steps.  Most of it could be substituted with other ingredients, too.  For example – hate beets?  Use carrots or corn or sweet potato instead.  Trader Joe’s mixed grain thing not available to you?

Use a regular risotto.  Celery root unavailable or yucky to you?  Make your risotto with whatever ingredients you prefer.  Don’t have fancy food mold ring to create the tower?   Use a bowl or just free form it on the plate for a more rustic presentation.

I loved this dish.  The celery root absolutely held its own despite competing with a lot of other flavors here from white truffle oil to roasted beets & garlic to the fried cauliflower to the basil oil.   This dish was served closer to warm-room temperature than what I would call hot – primarily because there are so many ingredients to time properly – but I liked it just warm.  It might also be served hotter if you don’t spend 15 minutes trying to get the perfect photo of it.

Speaking of which – I am often asked what I use to photograph the food.  The answer?  My iphone 5 and a construction lamp.  See?

That is all I have going on.  I have limited dishware & napkins etc with which to present my recipes and I am beginning to feel my images are starting to look a lot alike but that is just the reality of doing it all DIY on a shoestring budget.  But THIS dish – this will definitely wow folks on any plate.  I hope you try it.

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Truffled Celery Root Mixed Grain Risotto Tower with Roasted Beets, Pan-fried Cauliflower & Basil Jus

INGREDIENTS

For the risotto

1 lb Mixed grains (or risotto or other rice)

1 large celery root – peeled & diced

2 cups milk

1 cup Parmesan – grated

White truffle oil to drizzle – (VERY optional)

For the roasted beet & garlic puree

6 small beets

4 TBS heavy cream

4 cloves garlic

For the pan-fried cauliflower

1 head cauliflower

1-2 TBS olive oil

For the basil jus (basil oil)

1 cup fresh basil

3/4 cup high quality olive oil

DIRECTIONS

For the beet & garlic puree

Halve your beets (or quarter them if the are large) & drizzle them with olive oil.  Toss them with the garlic cloves & roast them & the garlic (add lots of extra garlic so you can have some extra around for future recipes) in a 400 degree oven for 30-45 minutes or until tender.  Check frequently & remove the garlic if it browns quickly & is done before the beets.  When roasted – cool a bit then puree the beets, 4 roasted garlic cloves & the heavy cream in a food processor.  Set aside.

For the basil jus

Plunge the basil in boiling water for 30 seconds.  Plunge it in cold water, drain & squeeze out the water.  Puree the basil with olive oil in a food processor.  Set aside.

For the pan-fried cauliflower

Slice the cauliflower into 3/4 inch steaks.  Heat the olive oil & fry the cauliflower until browned on both sides.

Alternatively – you could roast the cauliflower (tossed in olive oil) in a 400 degree oven for 30 minutes or until it is soft & beginning to brown.  My photo here is of florets roasted in the oven.  The assembled tower images show cauliflower pan-fried as steaks.

For the risotto

I cooked the bag of mixed grains as per the directions.

Bring the milk to a boil, add the diced celery root to the milk, reduce heat & simmer for about 20 minutes or until the celery root is soft.

Blend the celery root, the milk it cooked in & the cheese in a food processor until smooth.  Add to the cooked grains & blend completely.  Drizzle with truffle oil (if using) – sparingly, as it can really overpower the other flavors.

TO ASSEMBLE

I used a food ring like this

and simply put a layer of risotto then beet puree then cauliflower.  I drizzled it with the basil jus & topped it with watercress.  You could build yours backwards in a greased ramekin & flip it or in a bowl & flip it – or just present it in a more casual, rustic, unformed way.

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Fresh Beet Pasta & Sweet Potato Ravioli with Sage, Brown Butter & Blue Cheese

All Photos © Christine Elise McCarthy 2012

OK – I am not gonna lie.  This beet pasta almost broke my spirit.  I tried a while back to make a beet-based gnocchi and all I got was about 4 pounds of magenta spackling paste that got on EVERYTHING & stuck to everything like a horny terrier & dyed everything it touched pink.  I added so much flour to un-stickify it that I knew the gnocchi would come out as light & fluffy as pool balls.  It was very disheartening & I threw the dough away without even getting to the gnocchi stage.   Actually – that is not true.  I did make a small batch & served it to two friends.  It didn’t taste bad but they were very heavy & even worse – looked like chunks of raw meat on the plate or some kind of dog treat – like THESE –  that I had dressed up with a nice sauce.  It was pretty nasty.

Still – I’ve had such success with the spinach & my magical kale pasta – I thought I could pull this off with the same ease.

I could not.

I looked over a few beet pasta recipes online & made some mental notes & then decided to basically wing it – based on my vast pasta making experience.  In general – folks seemed to recommend a 1-2 cups pureed beets to 3-4 cups flour ratio with three eggs thrown in for good measure.  I started with a solid two cups of puree, only added two eggs & used a bit more than four cups of flour to get this result:

I was very excited!  It seemed to come together so easily.  And it was such a vibrant magenta, too!!  But it was during the rolling out process that everything went to Hell.  It was VERY, VERY wet inside that innocent looking ball & it looked like raw meat getting pressed through the pasta-maker gears.  Gross.  And – I am guesstimating – but I think I must have added at least 3 more cups of flour to the dough in the various stages of getting it from that ball there to this:

Doesn’t it look like giant slabs of bacon?  And it made a FUCKLOAD!  That had to be 8-10 servings of pasta, conservatively.  At any rate – I only used about 1/4 of this recipe to make ravioli.  I made the other 3/4 into fettuccine.

It took FOREVER to manipulate the flour & moisture levels to the point that the pasta could be pressed this thin.  I kept thinking as I made it – nobody who hasn’t succeeded in making regular or spinach pasta a few times (at least) should ever attempt this.  And I couldn’t help but fear that all that flour – that seemed to be twice the level others used – was going to result in a starchy, thick pasta that destroyed any hint of beet – both in color and taste.

The GOOD news is – it made the most beautiful ravioli ever.  I can’t say there was a beet flavor to the pasta but there isn’t really a spinach taste in the spinach pasta.  It really all seems to be about color.  The ravioli held their color pretty well.  The fettucine did not – in that it faded to this color when boiled:

That might even be a tad more vibrant than it really was.

I started with these beets:

I roasted three in the oven at 400 degrees to set aside to add to the pasta later.  I boiled the rest for an hour & pureed them for the noodles.  I think the roasted ones – when chopped & added to the pink pasta – will bleed out into that pasta & restore the heavy magenta color it originally had.  We will see.  But this blog is about the ravioli.

Know this – I made two kinds.  One with the beet pasta that was nearly the death of me & one with leftover wonton skins I had in the fridge.  If you want the EASIEST ravioli recipe on the planet – just make the sweet potato puree & saged brown butter – and you will be blown away by how easy & delicious – AND LIGHT – these are.  If you are more adventurous – the beet pasta makes phenomenally beautiful ravioli.  I did not effectively capture their beauty here.  I was still feeling a bit beaten up by the pasta-making process & wanted to get on with EATING this shit.  And I can report – they really were pretty awesomely delicious.  But – no reason to slave over beet pasta.  Just make regular pasta – or use the dang wontons.  You are not trying to run a food blog.  Give yourself a break, for Chrissakes!  🙂

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Fresh Beet Pasta & Sweet Potato Ravioli with Sage, Brown Butter & Blue Cheese

INGREDIENTS

2 cups beet puree (4 medium beets?) PLUS 3 more for roasting (optional)

2 eggs

flour – and lots of it – potentially 8 cups

1 tsp sea salt

Sweet Potato Puree

1.5 – 2 lbs sweet potatoes (or yams)

2 small onions – diced

1/4 to 1/2 cup grated Parmesan

1 tsp salt

1 tsp ground cinnamon

1/2 tsp ground nutmeg

wonton wrappers (6 per serving) – if NOT doing the beet pasta

Sauce

Lots of butter (12 or more TBS)

3 TBS chopped fresh sage

olive oil

1-2 whisked egg whites (optional) – to seal the ravioli.  Water works, too.

Pepper to taste

Blue Cheese (or feta or even shaved Parmesan if blue overwhelms you) as garnish

DIRECTIONS

Roast your yams (having pierced them with a fork several times) in a 400 degree oven.  If using – you can also roast three beets at the same time by covering them with a small amount of olive oil & wrapping them in foil.  Sweet potatoes AND beets should be fork tender in a bout an hour.  You can open the foil around the beets for the last twenty minutes to get a more roasted appearance – if it suits you.  Be sure the sweet potatoes are soft in the center.  Remove from oven & COOL.  When cool – peel the yams & slip the skin & tops off of the roasted beets.  Set aside.

The puree beets – cut the greens off ABOVE the meat of the beet.  Leave the beet in tact & boil like that to retain as much color as possible.  Boil for about an hour or until fork tender.  Drain & cool.

Heat some olive oil in a pan & saute the onions until they begin to brown.  5 minutes or so.  Set aside.

Mash the sweet potatoes with the cinnamon, nutmeg, grated Parmesan & salt to taste.  Do this in a food processor if you have one & get these guys REALLY smooth.  Once creamy – add sauteed onions & set aside.

Peel the boiled beets in the sink – again basically by squeezing them.  The outer skin slips right off.  Press the base of the greens off, too.  Put these beets in a food processor & puree.  The rest of the instructions are the same as for regular noodles – with the exception that you put the beet puree in the flour well with the eggs.  I’d start with a well made of 6 cups of flour.

Copy & paste this link

https://delightfuldeliciousdelovelyblog.wordpress.com/2012/07/12/homemade-pasta-fettucini-noodles-23/

to view the guide to making plain pasta noodles – or got to http://www.delightfuldeliciousdelovely.com & search for “homemade noodles.”  Again – please note: plain or spinach noodles are WAY easier than this beet version so, if you are trying the beet version, BE PATIENT.  This dough WILL come together but the wet to dry ingredient ratio is trickier.

Once you have noodles pressed flat (or once you have your wonton package open) – use a cooking cutter or large glass to cut the pasta into circles (bigger – like 2 inches across or more – are easier to work with).  No need to cut wontons into circles but you certainly can.  Get a small bowl of water (or some whisked egg white) & a pastry brush (I just used my fingers).  Place a circle of dough (or a store-bought easy-peasy wonton) on the work space.  Put about a tablespoon of sweet potato mix in there.  Wet the rim with a brush or your fingers with either water or egg white then top with a second round (or wet & fold your wonton) & seal.  You will get better at guessing how much filling these ravioli can take as you get the hang of it.  You can seal with your hands or the tines of a fork.  I found the pasta & wontons too thin to really seal with a fork.

Melt the butter in a pan over high flame.  Once hot – add chopped sage.  Saute about 1-2 minutes or JUST until the butter begins to brown.  Add a little S&P.  Remove from heat.

Boil water.  Once boiling (but not rapidly.  We don’t want to beat up the fragile ravioli) – drop the ravioli in.  They will cook quickly – likely less than two minutes.  They begin to float up when they are ready.  Remove with a slotted spoon & put some on each plate.  Spoon some brown sage butter over the ravioli.  Top with some chopped roasted beets (if you are using) and a small quantity of blue cheese (go LIGHT) or feta or Parmesan.  Crack some pepper atop that & serve!

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