DDD Ep. #68 – Vegan Moroccan Chicken with Preserved Lemon for your Instant Pot

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All Photos © Christine Elise McCarthy 2017

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

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

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Click the image below to watch the video.

OK – in order to make this recipe – you really will need two important ingredients – seen above – preserved lemons & ras el hanout.  The preserved lemons will give the dish its distinctive Moroccan flair and the ras el hanout will keep this stew from tasting like a curry.   You can make the ras el hanout – as it is just a blend of other spices – but buying it will be so much cheaper & easier.  See the package below – list the spices involved in that particular brand.

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I used saffron – because I had it – but saffron can be very expensive so – if you don’t have any & don’t want to shell out the funds – blow the saffron off.  Same with the harissa (a hot sauce).  The two things I really suggest you not blow off are the preserved lemons & the ras el hanout – both of which can be purchased on Amazon.

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Preserved lemons come in a jar (see above) & are simply lemons pickled in brine.  They maintain all their sharp lemon flavor but are quite salty & very soft.   The flavor they give this dish is critical – so – be patient – and get some before making this.

Other than that – this is a straight-forward slow cooker dish (which could be made by simmering on the stove, too) with ingredients that are easy to come by.  I served mine with this Trader Joe’s blend of grains but couscous is more traditional.  I like this stuff from Trader Joe’s because it is pretty & offers lots of textures.  You can serve yours with whatever grain you prefer.

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I used Beyond Meat chicken because I think it is the best on the market.  I thawed & shredded it because it breaks down in stews better that way & because – visually – it really looks like shredded chicken.   I am convinced you could slip this by meat-eaters with no complaints.

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Vegan Moroccan Chicken, Chickpeas & Butternut Squash with Preserved Lemons for the Slow Cooker (or Not)

Serves 4-6 with couscous or rice

INGREDIENTS

9-12 oz vegan chicken

1 onion – diced

2-4 garlic cloves – chopped

2 (15 oz) cans of chickpeas – drained

4 cups vegetable stock

1 TBS ras el hanout

1/4 – 1 preserved lemon (depending on hpw large it is) – diced small (start with less & add more as you go – just so that this flavor doesn’t get to overpowering for you) – I used the entire 1/2 lemon using all parts

Saffron (a large pinch or more) – optional

Green and/or black olives – I used half Kalamata & half large martini olives – in a quantity to suit your taste for olives – optional

1 TBS harissa (or other hot sauce) – optional

1 (14 oz) can diced tomatoes

3 carrots – chopped

1 butternut squash – peeled, seeded & cubed

1/2 – 1 red bell pepper – diced

1 lemon – peeled & sliced

1 handful cilantro

GARNISH – chopped cilantro or parsley, lemon wedges/slices

Cooked couscous or other grain

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DIRECTIONS

Instant Pot – Put all the ingredients in & use soup setting for 20 minutes.

Slow cooker – Put everything into a slow cooker & cook on high for 4 hours or on low for 8.  If you started light with the preserved lemon – taste occasionally & add more – if you like the flavor.  Overall – it should have a strong lemon flavor.  It should not need salt – because the preserved lemons, olives & stock should have that covered.

Stove top – just bring to a boil & simmer everything until the vegetables are soft – likely less than an hour.  If you started light with the preserved lemon – taste occasionally & add more – if you like the flavor.  Overall – it should have a strong lemon flavor.  It should not need salt – because the preserved lemons, olives & stock should have that covered.

In all cases – add water if it gets too thick.  Drain in a colander if it is too wet.

Serve with whatever grain you chose & garnish with cilantro or parsley & lemon wedges.

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DDD #65 – Vegan “Tree of Life” Cabbage Cake or Stuffed Cabbage Tower

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All Photos © Christine Elise McCarthy 2017

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

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To watch the video, click the image above.

I had cabbage & I had a desire for some old school comfort food.  I was Googling around looking for inspiration & saw this thing of beauty by Proud Italian Cook:

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Both my friend, Rose, and I were blown away & both swore to make it immediately.  And we both did.  I think she stuck with the original recipe but I had to make it vegan & make it before work – including going to the store to buy a different kind of cabbage – Savoy cabbage – so I could get that pretty lace effect – so I had quite a task ahead.  My cabbage, ultimately, was not quite as vascular as the one Proud Italian Cook used & my oven heats unevenly – so I did not get quite the forest effect they did & I browned one side.  No matter!  This was easy to make & is really delicious & quite the show stopper!

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I would have just used two bags of the Beyond Meat rather than add tofu but I only had one bag.  I used frozen tofu that I thawed & then squeezed the water out.  It gives the tofu a spongy-texture that resembles ground beef more than raw tofu does.  It also has the added benefit of removing lots of the moisture.

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I also added maitake mushrooms (seen above) and 2 grilled zucchini – simply because I had them.  You could fill your cake with whatever traditional filling you would use for cabbage rolls or use this recipe or tweak this recipe.  I used Rao’s sauce for ease & because it is the best jarred sauce on the market.  You can use your own favorite – homemade or from a jar.  Whatever you decide – I promise you will be delighted with this unexpected & regal reinvention of the humble stuffed cabbage roll.

Vegan “Tree of Life” Cabbage Cake (Stuffed Cabbage Tower)

Serves 4-6 (depending on appetites)

INGREDIENTS

1 large head of Savoy (or other green) cabbage

2+ TBS olive oil

9 oz vegan beef crumbles (or 18 oz or more and skip the tofu below)

1 lb tofu – frozen, thawed, water squeezed out & crumbled

1 onion – diced

4 garlic cloves – minced

1 celery stalk – chopped

1/2 to 1 lb mushrooms – chopped (optional)

1/4 cup parsley – chopped

1-3 tsp fresh thyme (or oregano) – less if you use dried

1 1/2 cups cooked rice (I used brown basmati)

S&P to taste

24 oz of your favorite red sauce

1 cup or so of Grated vegan Parmesan – optional

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DIRECTIONS

Heat the oven to 350 degrees.

Core the bottom of the cabbage (leaving it in tact) & place in a deep pot cored-side down.  Add 2-3 inches of water & bring to a boil – covered – for 5 minutes.  Plunge into cold water & when it is cool enough to handle – carefully peel the leaves away & place on paper towels to dry.

Heat the olive oil in a large saute pan & then cook the onions, celery and mushrooms (if using) until soft (my photos do not reflect the proper order & it doesn’t really matter).  Add the beef, tofu, and garlic, thyme, parsley rice & 1 cup marinara.  Blend well.  Season with S&P.

Grease a deep, round casserole or souffle-type dish & then arrange the prettiest and largest leaf on the bottom. Place another leaf on top of that and up the sides of the dish all around.  Layer in some beef mixture (maybe 1/2 inch) & top with another layer of cabbage.  Repeat until you reach the top or run out of filling.  Finish with cabbage on top making sure to tuck it in the dish all around.  Drizzle the top with olive oil and a sprinkling of about half your cheese (if you are using vegan or real cheese) all over.  The cheese can be eliminated completely with little impact on this recipe.

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Bake for about 40 minutes.  Let it rest then invert a serving plate over the casserole dish, then carefully flip it over.  Top with more warmed marinara & some of your cheese.  Cut into slices and serve with additional warmed marinara and more grated cheese.

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DDD #56 – 5-Minute Vegan Sticky & Spicy Indian Masala Chicken Fingers

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All Photos © Christine Elise McCarthy 2017

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

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Click the image above to watch the video.

Today is Official Chucky the Killer Doll Day!  So – be sure to watch the UNRATED dvd version for a post credits surprise!

1989 – above.  2017 – below.

Kyle fan art by @LuxBlackArts

Isn’t that cool?  Anyway –

These take 5 minutes & are completely irresistible!  I ate the entire 9 oz of chicken in one sitting.  I recommend using Beyond Meat chicken because it really is the best on the market.  Click the link to  use their store locator.  In the pictures – I cooked these in a regular non-stick pan but I did, ultimately, transfer them to a grill pan – just for the aesthetic of the grill marks.  If you have a grill pan – use it – otherwise any pan will do.

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5-Minute Vegan Sticky & Spicy Indian Masala Chicken Fingers

Serves 1-2 as an appetizer (though this would go great with rice, too)

INGREDIENTS

9 oz vegan chicken

2 TBS garam masala

1 tsp smoked paprika

1 tsp salt

1/3 cup chili sauce (the sweet Thai kind)

2 tsp soy sauce

2 TBS sriracha

1 TBS ketchup

juice of 1/2 lime

Agave nectar

Olive oil or cooking spray

GARNISH – sliced scallions, sesame seeds

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DIRECTIONS

Whisk all the ingredients except the chicken, agave & garnish.  Set the sauce aside.

If you have a grill pan (or other pan) – treat it with cooking spray or olive oil.  Put the chicken in the pan on high heat.  Add the sauce & cook, turning the strips frequently, until the sauce thickens & begins to blacken in spots – likely only a few minutes.  Just before they are done – drizzle with a little agave nectar for moisture.

Serve with choice of garnish.

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DDD #45 – Vegan Pulled Pork Jackfruit in a Sriracha and Blackberry Jam BBQ Sauce

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All Photos © Christine Elise McCarthy 2017

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

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The video for the stovetop version is here.  The slow cooker one is far below.  Click the image below to watch the stovetop recipe.

Vegan Pulled Pork Jackfruit in a Sriracha and Blackberry Jam BBQ Sauce (Stovetop)

Serves 2

INGREDIENTS

Drizzle of olive oil

1 (20 oz) can of young jackfruit – drained & shredded by hand

1-2 garlic cloves – chopped

2 tsp cider vinegar

2 tsp Dijon mustard

A few dashes of soy sauce or tamari

1/3 cup ketchup

1 TBS blackberry (or other dark berry) jam or preserves or chutney

1 TBS Sriracha

1 tsp molasses

A few dashes vegan Worcestershire sauce (optional)

1 tsp smoked paprika

1/2 tsp brown sugar

1 tsp onion powder

1 tsp garlic powder

1 tsp chili powder

DIRECTIONS

Heat a little bit of oil in a pan.  Add the shredded jackfruit & the remaining ingredients & combine.  Heat through & serve as you desire.

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That above is jackfruit.  It is a staple in Southeast Asian diets.  It is a giant fruit that grows to 100 pounds.  If you want to read more about it – I went into some detail in my Vegan Jackfruit Spicy Szechuan Dan Dan Noodles post.  Those are the noodles – below.

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I bought this jackfruit in cans for $1.39 at my favorite Thai market – Bangluck – but I hear most Asian markets carry it.  Just be sure to buy UNRIPE or young jackfruit in water or brine.  Ripe jackfruit in syrup – it seems – tastes like Juicy Fruit gum & would be awful in this dish.

I made this in the slow cooker using a combination of jackfruit & Beyond Meat vegan chicken strips.

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Both the jackfruit (above) & chicken will require that you shred it using two forks to achieve the pulled chicken visual.  It is easy once they are warmed & soft.  Just fish them out of the BBQ sauce & shred them on a cutting board.

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I used it in tacos – HERE.

And on pasta – HERE.

And on pizza HERE.

Vegan Pulled Chicken with Jackfruit in a Sriracha and Blackberry Jam BBQ Sauce for the Slow Cooker

Serves 6

INGREDIENTS

2 (20 oz) cans of young jackfruit

9 oz vegan chicken (or two more cans jackfruit)

4 garlic cloves – chopped

2 TBS cider vinegar

2 TBS Dijon mustard

1/3 cup soy sauce or tamari

2/3 cup ketchup

1/4 cup blackberry (or other dark berry) jam or preserves

3 TBS sriracha

1 TBS molasses

2 TBS vegan Worcestershire sauce (optional)

1 (12 oz) bottle of dark (or other) beer (optional)

2 tsp smoked paprika

1/3 cup brown sugar

1 TBS onion powder

1 TBS garlic powder

1 TBS chili powder

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DIRECTIONS

Put everything in the slow cooker & leave on high for 5 hours.

At some point – you need to use two forks & shred the chicken & jackfruit.

Serve as you would serve any pulled chicken.

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DDD Ep. #1 – Vegan Firecracker Chicken

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All Photos © Christine Elise McCarthy 2017

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

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

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

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

 

 

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

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

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

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Homemade Buffalo Sauce

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

INGREDIENTS

2 tablespoons olive oil

2 tablespoons flour

1 cup cayenne based hot sauce

¼ cup water

1 tablespoon vinegar

DIRECTIONS

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

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

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

Feeds one well

INGREDIENTS

9 oz vegan chicken – cut into cubes

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

1/2 cup light brown sugar

1 TBS apple cider vinegar

1/4 tsp salt

1 TBS water

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

Scallions – chopped for garnish

Cooked rice

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DIRECTIONS

Cut the chicken into cubes.

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

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

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

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All Photos © Christine Elise McCarthy 2017

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

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

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

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

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

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

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Vegan Chicken Satay with Peanut & Coconut Sauce

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

INGREDIENTS

for the chicken satay

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

Cooking oil or cooking spray

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

2 garlic cloves – minced

2 shallots – minced

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

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

1 TBS agave nectar (or sugar)

juice of one lime

for the peanut-coconut sauce

1 cup lite coconut milk

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

1/4 cup cilantro – chopped

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

2 shallots – minced

2 tsp agave nectar (or sugar)

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

juice of one lime

GARNISH – lime wedges & cilantro

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DIRECTIONS

for the marinade

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

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for the peanut-coconut sauce

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

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for the chicken satay

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

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

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

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

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All Photos © Christine Elise McCarthy 2017

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

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

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

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

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

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

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

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Vegan Char Siu or Chinese BBQ Pork Ribs

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

INGREDIENTS

9-12 oz vegan chicken (or seitan strips)

1/2 tsp Chinese 5 Spice

2 TBS agave nectar

2 TBS Shao Xing Chinese rice wine

1 TBS hoisin sauce

1 TBS Thai chili sauce

1 TBS dark soy sauce

2 tsp vegan oyster or mushroom-flavored sauce

2 tsp molasses

1 TBS minced garlic

1 TBS sesame oil

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

GARNISH (optional) – sliced scallions or green garlic

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DIRECTIONS

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

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

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