DDD #104 – Vegan Burnt Sugar Salted Caramel Sauce

Leave a comment

All Photos © Christine Elise McCarthy 2018

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

images (1)download (1)

~

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

~


Click the image above to watch the video.

Vegan Burnt Sugar Salted Caramel Sauce

INGREDIENTS

1 cup white sugar

3 oz vegan butter

5.6 oz full fat coconut milk or vegan heavy cream

Pinch of salt

DIRECTIONS

Over med-low heat, heat the sugar – whisking constantly so it does not burn.  It will start to clump up then eventually melt & start to brown.  Whisk in the butter until it melts then add the milk.  Boil a bit until it thickens.  Add the salt & remove from heat.  Allow to cool.  Store in the fridge.  It should be good for several weeks.

DDD # 44 – Vegan Cold Soba Noodle Salad with Brown Sugar Tofu & Chili Oil

Leave a comment

All Photos © Christine Elise McCarthy 2017

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

images (1)download (1)

Click the image below to watch the video & please subscribe to my channel.

Vegan Cold Soba Noodle Salad with Brown Sugar Tofu & Chili Oil

Serves 2 very well

INGREDIENTS

for the chili oil

1/2 cup oil

3 star anise pods

1-2 TBS chopped fresh ginger

2 TBS crushed red pepper

2-4 garlic cloves – minced

3 scallions – chopped

for the dressing

2 TBS sesame oil

2 TBS rice vinegar

2 TBS low sodium soy sauce or liquid aminos or tamari

2 TBS brown sugar

for the soba salad

7 oz soba noodles – cooked & drained

1/2 – 1 pound tofu (I used pressed tofu)

2 TBS brown sugar

1/2 tsp S&P

1 TBS sesame oil

Mixed chopped vegetables.  I used:

1/2 cucumber

4 radishes

1/4 red bell pepper

1 cup purple cabbage

2 scallions

(you could use edamame, cauliflower, broccoli, carrots, snow peas, green beans or whatever you like)

Cilantro

Sesame seeds

Lime wedges

DIRECTIONS

Cook the noodles & set aside.

Whisk the dressing together & set aside.

Heat the oil for the chili oil in a pan.  Add the star anise & crushed red pepper.   Add the ginger & scallions.  When the scallions are soft & just starting to brown – add the garlic & heat for one minute.  Put the oil in a storage container to cool.  You won’t need all the oil for this recipe & the leftover should keep in the fridge for several days.

Heat 1 TBS sesame oil.  Add the brown sugar & salt & pepper.  Add the tofu & heat until the sugar caramelizes onto the tofu.  Set aside.

In a bowl – toss the noodles with the tofu & veggies.  Add some dressing (not all of it) and a drizzle of the chili oil.  Start very light with both the dressing & the chili oil & add more to taste.

Garnish with sesame seeds and cilantro & serve with lime wedges.

 

DDD #39 – 5-Minute Burnt Brown Sugar Chicken Fingers

Leave a comment

All Photos © Christine Elise McCarthy 2017

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

images (1)download (1)

9-3-15 (39)

BathingandthesinglegirlCover

vromans back

9-3-15 (33)

9-3-15 (62)

Click the image below to watch the video recipe.


 

9-1-15 (6)

Ok – these things were so delicious – I was almost unable to keep from eating them all as I photographed them.  They take 5 minutes and can be eaten as is or packed into a sandwich or taco.  They would go really well with my Spicy Vegan Sriracha Miso Cole Slaw, seen above.

9-3-15 (14)

As always, I used Beyond Meat brand chicken because it is, quite simply, the best on the market.  Click that link to use their store locator & get a coupon.

These could be baked but I think that really only works for real chicken as the grease in the chicken would keep it moist.  Faux chicken, like I used here, I think, is better served stove-top & it is faster & easier that way, anyway.  These suckers are REALLY good – I promise!

9-3-15 (9)

9-3-15 (34)

9-3-15 (92)

5-Minute Vegan Burnt Brown Sugar Chicken Fingers

Feeds 1 or 2 – depending on appetite

INGREDIENTS

1 9oz bag of vegan chicken strips – thawed

2 TBS olive oil

1 TBS brown sugar

2 tsp garlic powder

2 tsp onion powder

2 tsp chili powder

2 tsp smoked paprika

1-2 TBS agave nectar

S&P

9-3-15 (16) 9-3-15 (17) 9-3-15 (19)

9-3-15 (12)

DIRECTIONS

If you have a nonstick pan – use it.  Burnt sugar is a pain to clean.  If you don’t have one – maybe up the olive oil a tad.

Mix all the ingredients (except the chicken) – reserving 1 TBS agave nectar – in a bowl.  Put the mixture in the bag with the chicken & mush it all around until all the strips are covered.

Again – use either a nonstick pan or a pan greased with some olive oil & cook on medium high, stirring occasionally, until the sugar just begins to blacken.  Toss with another TBS agave nectar to moisten things up a bit & serve!

9-3-15 (23)

9-3-15 (36)

9-3-15 (71)

Burnt Eggplant with Pomegranate Seeds & Cucumber – or Really Fancy Baba Ganoush

Leave a comment

All Photos © Christine Elise McCarthy 2015

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

images (1)download (1)

9-28-15 (104)

9-28-15 (157)

9-28-15 (131)

BathingandthesinglegirlCover

vromans back

31 years ago today – I moved to Los Angeles intending to establish residency & go to a state school (UCLA) for film – hoping to one day direct. I was 19 & did not know anyone else in LA – and – I had never driven a car (and lived here for 2 1/2 years without car or even a driver’s license) and lived for the first week in a creepy, rent-by-the-week motel on Whitley just north of Hollywood Blvd – until I found an apartment at Sunset & Normandie – where I lived for the next 4+ years. 19 and alone – very far from anything familiar and, apparently iron-clad balls because I can’t imagine being that brave now.  And to be honest – I cried almost every day for the first year & had to deflect my mother’s repeated offers to fly out here, pack me up & move me back home.  Honest to God – I have no fucking idea what I was thinking or how my mother let me go in the first place. I look at my friends’ kids who are at or near that age & cannot imagine sending them off to a seedy big city (which Hollywood really was in 1984) – 3000 miles away. I am very, very proud of my 19-year-old self & what that kid pulled off – through sheer willpower. I wish I had the nerve & gumption now that I had then. I am very grateful to live in LA. It is a great town – despite what the haters will tell you. So, anyway – happy anniversary to me & my youthful courage.

See Los Angeles in all its coolness!

Below are some images of me from that general era.  Notice the shaved sides in the top picture that I tried to mask with bangs in my first ever headshot – just below it.  Little did I know that the edgier me was going to be the key to my ever working as an actress.  Conformity – or my attempts at it – fooled nobody.

9-29-15 (4)

9-29-15 (5)

9-29-15 (6)

9-29-15 (7)

Burnt-Eggplant-(2)

So – onto this gorgeous recipe!  I saw it on The Iron You (seen in their photo above) and could not resist the chance to photograph something so gorgeous.  I made a few minor tweaks – in the interest of it being vegan & a little less caloric – but it is really their recipe – and is is CRAZY delicious!   As The Iron You states – “The end result is an addictive, creamy, smoky, tart, sweet, salty, and aromatic dip/spread/salad.  It can stand on its own as a dip or condiment or as a side to meat or fish or it can be served as a refreshing Middle Eastern inspired salad.”

Funny that I often co-opt Iron You recipes because their primary focus is a Paleo diet which – in reality – is almost the opposite of my focus – a vegan diet.  But they use lots of veggies & their photographs (like that one just above) are so inspiring – I am a big fan!

9-28-15 (91) 9-28-15 (127)

This is easy & requires no special tools.  I used a food processor but out of laziness – not need.  Chopping the mushy eggplant would be almost as easy by hand.   It is basically a fancified hummus – but using eggplant rather than chick peas.  I think it is virtually guiltless – as far as calories & it really does have a complexity of flavors that is delightful!  And just LOOK at it!  Can you imagine a pretty holiday appetizer?

9-28-15 (141)

Burnt Eggplant with Pomegranate Seeds & Cucumber – or Really Fancy Baba Ganoush

Serves several as an appetizer served with pita wedges

INGREDIENTS

1 large eggplant

1/3 cup tahini

1 TBS plus 1 tsp fresh lemon juice

1 tsp agave nectar

1 garlic clove – minced

3 TBS chopped parsley

1/2 large pomegranate

1/2 cucumber – peeled, seeded & diced

Sesame seeds

S&P

More parsley & maybe olive oil for garnish

9-28-15 (3)

9-28-15 (6)

9-28-15 (16)

9-28-15 (85)

9-28-15 (105)

DIRECTIONS

Roast the eggplant by placing it directly on a burner over a high flame.  You might want to protect your stove with foil – but I didn’t.  Turn frequently – and don’t walk away from it – lest it catch fire.  This should take 10-15 minutes & the skin should be charred almost all the way off & the flesh of the eggplant should be soft.  Allow to cool & then rub off the burned skin & stem top under cold, running water.  Allow to drain in a colander for 30 minutes.

Get the seeds out of half the pomegranate.  HERE are some tutorials showing how to do that.

If you do not have a food processor – chop the eggplant as finely as possible.

If you do have a food processor – pulse the eggplant a few times.

In either scenario – then mix/pulse in the tahini, lemon, agave, garlic & parsley.  Then fold in the cucumber & 3/4 of the pomegranate seeds.  Season with S&P.  Salt adds depth to this so definitely use some.

Garnish with the remaining pomegranate seeds, some chopped parsley & some sesame seeds.  Traditionally – olive oil is drizzled on top but I see no need to add those calories.  Knock yourself out if calories are of no concern to you.

9-28-15 (96)

9-28-15 (102)

9-28-15 (108)

9-28-15 (111)

9-28-15 (154)

5-Minute Vegan Burnt Brown Sugar Chicken Fingers

Leave a comment

All Photos © Christine Elise McCarthy 2015

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

images (1)download (1)

9-3-15 (39)

BathingandthesinglegirlCover

vromans back

9-3-15 (33)

9-3-15 (62)

9-1-15 (6)

Ok – these things were so delicious – I was almost unable to keep from eating them all as I photographed them.  They take 5 minutes and can be eaten as is or packed into a sandwich or taco.  They would go really well with my Spicy Vegan Sriracha Miso Cole Slaw, seen above.

9-3-15 (14)

As always, I used Beyond Meat brand chicken because it is, quite simply, the best on the market.  Click that link to use their store locator & get a coupon.

These could be baked but I think that really only works for real chicken as the grease in the chicken would keep it moist.  Faux chicken, like I used here, I think, is better served stove-top & it is faster & easier that way, anyway.  These suckers are REALLY good – I promise!

9-3-15 (9)

9-3-15 (34)

9-3-15 (92)

5-Minute Vegan Burnt Brown Sugar Chicken Fingers

Feeds 1 or 2 – depending on appetite

INGREDIENTS

1 9oz bag of vegan chicken strips – thawed

2 TBS olive oil

1 TBS brown sugar

2 tsp garlic powder

2 tsp onion powder

2 tsp chili powder

2 tsp smoked paprika

1-2 TBS agave nectar

S&P

9-3-15 (16) 9-3-15 (17) 9-3-15 (19)

9-3-15 (12)

DIRECTIONS

If you have a nonstick pan – use it.  Burnt sugar is a pain to clean.  If you don’t have one – maybe up the olive oil a tad.

Mix all the ingredients (except the chicken) – reserving 1 TBS agave nectar – in a bowl.  Put the mixture in the bag with the chicken & mush it all around until all the strips are covered.

Again – use either a nonstick pan or a pan greased with some olive oil & cook on medium high, stirring occasionally, until the sugar just begins to blacken.  Toss with another TBS agave nectar to moisten things up a bit & serve!

9-3-15 (23)

9-3-15 (36)

9-3-15 (71)