DDD #99 – Vegan Beyond Sausage & Lentil Stew

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All Photos © Christine Elise McCarthy 2018

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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2 images above courtesy of Beyond Meat.


Click the image above to watch the video.

Vegan Beyond Sausage & Lentil stew

Serves 4 very well

INGREDIENTS

6-12 Beyond Sausages or your favorite vegan sausage

1 lb cooked lentils

1 medium onion – diced

1-8 garlic cloves (to taste) – minced

4 carrots – sliced

4 celery stalks – chopped

1 parsnip – chopped

1 sweet potato – cubed

1-2 jalapenos – diced

1 lemon

1 (14 oz) can fire-roasted diced tomatoes

1 cup salsa (optional)

4 cups stock

1 TBS mild harissa (optional)

1-2 TBS olive oil

2 tsp ground cumin

1 TBS sweet paprika

1 TBS cayenne (or less if you are intolerant of spicy foods)

S&P to taste

DIRECTIONS

Cook the lentils & set aside.

Heat the olive oil in a large stock pot & saute the onions & celery until soft.

Add the garlic & saute one minute.  Add the can of tomatoes.  Combine.

Add the salsa, harissa, cumin, paprika, cayenne & the juice of the lemon & combine.

Add the carrots, parsnip, sweet potato & jalapeno & 4 cups of stock.

Bring to a boil.  Lower heat & simmer for about 10 minutes or until all the vegetables are tender.  Stir in the cooked lentils & season to taste with S&P.

Cook the sausages & serve either sliced or whole.  You can stir the sausage into the stew or serve it on the side to add as garnish to the stew.

Enjoy!

 

DDD #95 – Vegan Vietnamese Chicken Banh Mi Sandwich with Pickled Vegetables & Sriracha Mayo

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All Photos © Christine Elise McCarthy 2018

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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Click the image above to watch the video. This fucker was awesome!  There are a few steps to assemble the ingredients but they are all easy.  You can make this with any sort of chicken substitute you might like.  I am obsessed with Beyond Meat strips.  They do not have an overpowering taste & can easily be manipulated & I like the texture, too. Seitan works nicely, too!

Traditionally, banh mi have pork in them but I haven’t found a decent fake pork – unless you believe that pork is “the new white meat.”  If so – this fake chicken could masquerade as fake pork, too.

This takes a few hours of planning ahead so that you can marinate the chicken & pickle the carrots & jalapeno & daikon.

If you cannot find vegan fish sauce – there are lots of pretty simple recipes for vegan fish sauce HERE.  Whatever you do, do not skip the marinade because it tastes great & the sriracha mayo is good enough to eat with a spoon.

 

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Marinated Chicken Banh Mi Sandwich

Makes two sandwiches

INGREDIENTS

2 crusty rolls or some high quality baguette

8 oz faux chicken

1 avocado – cut into slices

1/2 cucumber – sliced thin

leafy lettuce

2 radishes – sliced thin

1 jalapeno – seeded & sliced thin

cilantro

Olive oil or cooking spray

For the pickled vegetables

1 carrot – cut into matchsticks

daikon – cut into matchsticks

1 jalapeno – seeded & cut into matchsticks

3 cups warm water

3 TBS sugar

2 TBS salt

4 TBS white or rice vinegar

For the marinade

1/4 cup low sodium soy sauce

6 garlic cloves (or to taste) – minced

4 shallots (or 1/2 small onion) – diced

2 TBS fish sauce (vegan version – or omit it)

1 tsp sugar

2 tsp Chinese five spice

1 TBS hoisin sauce

1 tsp sriracha (or to taste)

For the spicy mayo

1/4 cup vegan mayo

1 lime

3 TBS sriracha

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DIRECTIONS

Heat the oven to 350.

For the pickled vegetables

Warm the water & add the sugar, salt & vinegar & stir until the sugar & salt dissolve.  Put the matchstick veggies in a bowl or jar & cover with the warm water mix.  Store in the fridge for at least and hour or two.

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For the marinade

Blend all the marinade ingredients & add the chicken to it.  Store in the fridge for at least an hour.

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For the spicy mayo

Blend the mayo with the sriracha & the juice of the lime.  Store in the fridge.

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For the Banh Mi

Prepare the cucumber, avocado, radishes & jalapeno.  Set aside.

Heat a frying or grill pan.  Treat it with cooking spray or olive oil & cook up the marinated chicken.  Set aside.

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Scoop the soft part of the bread out & throw it away.  Heat the bread in the warm oven for 5 minutes.

To assemble – simply spread some spicy mayo on the bread.  Then layer on some chicken.  Then pickled veggies (drained well!) & radish slices.  Add sliced cucumber & jalapeno.  Add lettuce & cilantro.  Add some avocado.  Smash it together.  Shove it in your face – and feel free to dip it in the extra spicy mayo.

See?  What’d I tell you?

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DDD #64 – My “You Are Not Vegan Enough” Rant & Holiday Leftovers Shepherd’s Pie & 14 Other Ideas

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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 – so I posted my Vegan Whole Turkey (seen above) – and the vegans on Facebook lost their collective shit.  Despite knowing it was a vegan item – I got blocked & banned & verbally assaulted SAVAGELY.  This video below is my response to the “You are not the right kind of vegan” attacks I got from the most self-righteous douchebags ever.  I also show you how I reinvented a bunch of random leftovers into and epic Shepherd’s Pie.

Below the video here are the 14 recipes I suggest as potential uses for your holiday leftovers.

Click the image to watch the video.

Thanksgiving Vegan Torta Rustica with Creamed Spinach and Chicken, Scalloped Potatoes & Sweet Potato-Butternut Squash Puree

Vegan Chicken & Mixed Vegetable Pot Pie

Vegan Spicy Chicken Enchilada Soup with Homemade Red Enchilada Sauce

Vegan Marinated Chicken Banh Mi Sandwich

Vegan Horseradish Chicken Salad with Pecans and Jalapeno Potato Salad in Baked Wonton Cups

Vegan Chicken Salad Wraps

Cool Vegan Cashew & Cranberry Chicken Salad Tacos with Avocado

Sweet & Spicy Vegan Island Chicken with Pineapple

10-Minute Spicy Vegan Sriracha Chicken & Broccoli Bowl

Healthy Vegan Chicken Fricassee with Tarragon

Healthy Vegan Chinese Chicken Salad with Spicy Asian Dressing

Vegan Cold Chicken Piccata Pasta Salad with Asparagus & Spinach

Vegan Firecracker Chicken

Vegan Beef and Vegetable (Shepherd’s Pie) Empanadas

DDD Ep. #6 – Vegan Roast Beef (Steak) with Sauteed Onions & Mushrooms & Roasted Heirloom Carrots

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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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As you may or may not know – I started a Youtube channel last month.  I have almost twenty recipes posted there on:

Click HERE to go to the channel & check it out.

The roast beef you see here is my latest endeavor.  Here is the video.


Vegan Roast Beef (Steak) with Sauteed Onions & Mushrooms & Roasted Heirloom Carrots

INGREDIENTS

2 1/2 cups vital wheat gluten (or just enough to get a proper dough texture)

1 TBS caraway seeds (ground in a mill or with a mortar & pestle)

1 TBS fennel seeds (ground in a mill or with a mortar & pestle)

2 TBS freeze-dried shallots or granulated onions (or minced raw shallots)

1 TBS paprika

S&P to taste (go LIGHT with the salt)

1 cup vegetable stock

1/2 cup olive oil

2 TBS vinegar (red, white, balsamic – your call)

2 TBS molasses

1 cooked beet pureed with 1/2 cup veggie stock

A dry rub of your choice (or simply a blend of dry herbs)

Bottled marinade of your choice mixed with equal part water OR veggie stock with a few bay leaves

Cheesecloth & kitchen twine

1 onion – sliced

2 TBS brown sugar

8 oz mushrooms – sliced

1 bunch heirloom carrots

Additional olive oil

DIRECTIONS

Heat the oven to 425

Whisk the first 6 (dry) ingredients together in a bowl.  In another bowl, whisk the stock, oil, vinegar, molasses & pureed beet.  Blend the wet & dry ingredients – adding vital wheat gluten or more stock until you have a ground beef texture.

Roll in your dry rub & wrap tightly in cheesecloth – tying off the ends.

Bring your marinade to  boil, reduce to a simmer & add the beef to it.  Simmer for an hour – turning once in the middle.  Be careful you do not boil your marinade away.  Add water or stock – if you need to.

Heat olive oil in a pan.  Remove the cheesecloth & pan sear the beef on both sides.  Set aside.  You can slice this thinly & make sandwiches or – go for the steak option.

In the same pan, heat some butter or olive oil & saute the onions until soft.  Add 2 TBS brown sugar & saute until the onions become golden.  Add the mushrooms & saute until they are done to your taste.  Season with S&P.

If you are doing “steaks,” cut them & sear them on both sides in the mushroom pan.

Toss the carrots in olive oil and S&P & roast 10-15 minutes (or until they begin to turn golden) – turning them once in the middle.

Serve!

Vegan Potato, Leek, Fennel & Turnip Soup with Carrots & Pepitas

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All Photos © Christine Elise McCarthy 2016

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

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This soup is very easy & guiltless & comforting & delicious.  I roasted the turnips because I was roasting other veggies & just included them.  Once they were done, I though – why not add them to this soup.  You could roast all the veggies n this soup first, if you wanted to, but that is not necessary.  There is enough flavor going on without that extra step.  The vegetables I used were random & included simply because I had them around.  You can add or delete ingredients according to your taste or what you have handy.

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Vegan Potato, Leek, Fennel & Turnip Soup with Carrots & Pepitas

Makes about 8 cups

INGREDIENTS

3 TBS vegan butter

1 large fennel bulb – chopped (reserve some fronds for garnish)

1 large leek – sliced

1 zucchini – sliced

2 celery stalks – chopped (reserve a few celery leaves for garnish

3 large potatoes – peeled & cubed

3 small turnips – chopped

4 carrots – sliced

4 cups vegetable stock

2 TBS fresh oregano (plus maybe a bit extra for garnish)

2 TBS fresh thyme (plus maybe a bit extra for garnish)

Vegan milk (I used unsweetened almond milk) – maybe a cup or so

S&P

Pepitas as garnish

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DIRECTIONS

I like a few chunks in my pureed soups so – if you do, too – take one carrot & one potato (both cubed) & boil until soft.  Drain & set aside.

If you want the soup completely pureed – skip that step.

Heat the butter in a large stock pot.  Add the chopped, raw veggies & saute until soft.  Add the stock & herbs (no need to chop the herbs) & bring to a boil.

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Very carefully, in batches, blend the soup smooth.  I added just enough almond milk to each batch so that it blended very smoothly.  Reheat.  Add the boiled carrots & potatoes.  Ladle into bowls & garnish with celery leaves or fennel fronds & some pepitas.  Add some cracked pepper.  Enjoy!

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Spicy Vegan Szechuan Beef & Vegetable Stir-Fry

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All Photos © Christine Elise McCarthy 2016

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

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This is really easy & does not use any ingredients that are especially exotic.  I added WAY too many hot peppers & blasted my face off with this one – so – I will recommend using less spice here than I did.  I used Gardein Beefless Tips that I found in the freezer section of my local Ralph’s.  You can use these or any other meat replacement you prefer.  The ratio of veggies is an entirely personal one.  You can take my suggestions or wing it – or just go straight beef & rice.  Your call.  But it is easy & bursting with flavor!

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Spicy Vegan Szechuan Beef & Vegetable Stir-Fry

Serves 4 with cooked rice

INGREDIENTS

Cooked rice of your choice

2 TBS coconut oil (or other cooking oil)

9 oz meatless beef – defrosted

2 cups broccoli florets

2 bell peppers – seeded & cut into strips

3 carrots – chopped

1 leek or medium onion – chopped

1 large zucchini – chopped

4 oz mushrooms – sliced

1-2 jalapenos or serranos (seeded to lessen the heat) – or to taste – diced

1-3 tsp cornstarch (optional)

for the sauce

2 TBS vegan oyster-flavored or mushroom-flavored sauce

1 TBS minced ginger

1 TBS minced garlic

2 TBS chili garlic sauce (or sambal oelek)

1 TBS liquid aminos (or tamari or soy sauce)

1 TBS dark soy sauce

1 tsp chili oil

1 TBS sesame oil

1 TBS dark berry jam (or molasses or brown sugar)

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INSTRUCTIONS

Cook the rice & set aside.

Mix the sauce & pour it into the bag with the faux beef & smoosh it around to marinate.

Heat the coconut oil in a wok or large fry pan.  I added the leeks & carrots & mushrooms first – because they take the longest to soften.

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Add the fest of the produce.  Broccoli & zucchini cook fastest – so I added them last.  Once the veggies are cooked to your liking, stir in the beef & marinade.  You might want to add a bit of water – but not much.  If the sauce feels too thin – whisk in a tsp of cornstarch.  Mine did not need it but yours might.  Toss to heat through & serve with rice.

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Vegan Fried Tofu Tacos with Purple Cabbage & Heirloom Carrot Slaw

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All Photos © Christine Elise McCarthy 2016

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

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Tacos are kind of like pizza in that they are endlessly customizable & virtually everyone loves them.  I have no great revelation here except that it is kind of hard to pan fry breaded tofu & have it look pretty but who cares?  These are TACOS & nobody cares what they look like – only what they taste like.  And these were very tasty.  Because the tofu was fried & I added avocado – I wanted to keep the rest pretty light – so I added no cheese or cream sauce but you certainly could. I made a very simple slaw with very little vegan mayo in it & it worked great because it added color & crunch but not much in the way of calories.  If calories don’t concern you, you could make the slaw with a creamier dressing, add more mayo or even use a different dressing altogether  – like an Asian miso salad dressing or something.  As I said – tacos are endlessly customizable so make these to suit yourself.  One pound of tofu will likely fry up to make enough filling for 6-10 tacos – depending on the size of your tortillas & your appetites.  Like with pizza – I am just making suggestions here as to ingredients but you can add ones you want, lose ones you hate, and fill them as densely or sparingly as you please.  They are tacos – almost impossible to fuck up.

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Purple Cabbage & Heirloom Carrot Slaw

Makes enough slaw for 6-10 tacos

INGREDIENTS

1/4 large head purple cabbage – chopped or grated (I used the grating blade in my food processor)

5 heirloom (or regular) carrots – grated (I used the grating blade in my food processor)

5 scallions – sliced finely

1 small bunch cilantro – chopped

1/4 tsp cumin

1/4 cup vegan mayo

S&P

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DIRECTIONS

Mix everything up & season with S&P.  Add more mayo if you like a wetter slaw

Set aside.

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Vegan Fried Tofu Tacos

makes 6-10 tacos (as far as tofu goes – the other ingredient ratios are up to you)

1 lb extra firm tofu – cubed

Corn tortillas

Avocado – sliced

Tomato – diced

Cilantro

1 TBS sriracha

1 TBS agave nectar

1/2 cup corn meal

1 tsp cumin

1 tsp garlic powder

1 tsp onion powder

1 tsp chili powder

S&P

1/4 cup olive oil

Potential garnish:  grated cheese, sour cream, diced onion, corn, black beans, cilantro, jalapenos, lime wedges

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DIRECTIONS

Toss the cubed tofu in the sriracha & agave.  In a large bowl, mix the corn meal with the cumin, garlic powder, onion powder, chili powder & some S&P.  Toss the tofu in the corn meal until it is well covered.

Heat the olive oil in a pan large enough to hold all the tofu – or do it in shifts.  If the tofu is too crowded – it might start breaking up.  Fry – carefully tuning once in a while – until it is all browned.  Never fear if some breading falls off.  You are gonna drop lots of goodies on top of the tofu so pretty is not important.

I like to warm my corn tortillas over the burners of my stove until they get some char marks.  You can do this – or not – but I recommend it.

Assemble your tacos! Layer some slaw, then tofu, tomato, avocado & cilantro and/or whatever toppings you have chosen.  Shove them in  your face.  Swill a beer.  Eat more tacos.  Have no regrets!

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Vegan Rustic Vegetable Spiral Tart

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All Photos © Christine Elise McCarthy 2015

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

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Browsing randomly on Pinterest, I saw that spiral tart (above by Bake to the Roots) & I knew I had to make one.  But – I decided to adapt the recipe & make it vegan.  Overall – it was easier than I thought but, if I were to make this again (and I probably will), I would use a vegetable peeler to shave really thin pieces of the vegetables.  My mandolin cut the pieces thicker than was manageable – so I had to blanch all my veggies.  Also – while I tried to assemble it the way Baked to the Roots suggested (by creating the spiral from the inside out & then sliding the completed spiral into the crust) –

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– that proved trickier than I could handle.  Even tying kitchen string around it did nothing to make it stable enough to transfer.  So – I built it up from the inside out – but IN the crust with the poured cheese at the bottom.  And – if I were to try this again – I would use a potato peeler to slice thin veggies – skip blanching (except maybe the carrots) – and roll it up like a tire – starting with a center bit and alternating vegetables – but rolling it tight & upright (again – like a tire) – like they did on The Sweet Spot – seen below.

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See how much thinner her slices of veggies are than mine?  I bet rolling that fucker up was a breeze compared to my attempts.

Anyway – either way – the result is gorgeous & impressive & delicious & good for you!  So – if you need to bring a show stopper to some holiday party this season – let me suggest this!  I bet nobody will ever have seen one before.

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Vegan Rustic Vegetable Spiral Tart

Feeds 4-6

INGREDIENTS

for the pastry

1 1/2 cups flour

pinch of salt

1/2 cup ice cold vegan butter

1 TBS ice water

for the filling

1 cup vegan cheddar shreds

1/4 cup vegan sour cream

1/2 cup vegan cream cheese

S&P

1 tsp or more of chili powder or any herbs of your choice (I used chili powder)

3-4 medium zucchini (green or yellow or both – I used green)

1 medium eggplant

2-3 large carrots

olive oil

S&P

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DIRECTIONS

Heat the oven to 350 degrees.

You have two choices for making the dough.

In a large bowl – mix flour and salt and cold butter in small pieces. Rub the butter into the flour until it resembles crumbs. Add the water and knead the dough. Work quick so the dough does not get too warm. Wrap in plastic wrap and let rest in the fridge 30-60 minutes.

OR – pulse the butter into the flour/salt in a food processor & add the water at the end.  For me – this resulted in just a bowl of crumbs but I poured them onto plastic wrap & used the wrap to press the crumbs into a ball.  I then wrapped it & put it in the fridge.

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Grease a 10 inch tart tin*.  Maybe vegan butter is less binding than real butter – but I could not roll out the crust.  So – I just pressed it – in pieces – into the tart pan until the bottom was covered & the crust went almost an inch up the sides.  Place in the fridge for another 10 minutes to cool down.  Doesn’t look great but nobody is ever gonna see it.  Plus – when you make things that come out a little “rough around the edges,” just call them “rustic” and everything is excused.

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Take the tin out of the fridge, line with baking parchment and fill with (baking) beans or a second tin bit smaller than the one with the dough. Blind bake for 15-20 minutes. The edges should be slightly golden in color. Take out of the oven and set aside.   I used parchment paper & a pottery planter.  I don’t think they were really necessary – so – if you are feeling lazy & adventurous – just bake the thing naked for 15-20 – or until it just starts turning color.  (Ignore the circle I drew on that paper.)  Remove from the oven & raise oven temperature to 375.

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For the filling, melt the cheddar, cream cheese & sour cream together in a sauce pan & then stir in any seasoning or herbs you chose.  Season a bit with S&P.  Set aside.

Wash the vegetables and cut into thin strips with a vegetable peeler or a mandolin or a sharp knife (I would recommend the peeler). The strips should have about the same height – so you might have to half them or cut parts off. You will need a lot of those strips, so keep slicing. When done, place flat on a plate and season with salt and pepper.

Pour the cheese-mix into the pre-baked crust and spread evenly.   I did not use quite all the cheese I had.  You might use more or less – depending on the height of the edges of your tart – but don’t fill it up or the cheese will bubble over as you add the veggies.

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If your veggies are too thick or stiff for rolling – blanch them in boiling water.  My slices were almost 1/4″ thick so I started by blanching the carrots for 3 minutes & then adding the zucchini for one minute & then adding the eggplant for a final minute – so – my carrots spent 5 minutes softening.  If you used a peeler – your slices should be very thin & you might not need to blanch anything – or maybe just the carrots for a minute.  If you blanch things, though, submerge them in ice water to stop the cooking & to make them cool enough to handle.  Pat them dry in some paper towel.

Start rolling the vegetables, by starting with one strip of carrot for example in a tight circle and then wrap zucchini or eggplant strips around.  I suggest either doing this as demonstrated in the photo above (like a tire) or by just starting by curling strips around each other – directly in the center of the tart.  Play around with the different vegetable strips so you get a nice color mix at the end.  Continue wrapping & rolling until your circle of rolled vegetables is roughly 10 inches in diameter – or you tart is full.  If you rolled them like a tire – carefully place your spiral down onto the cheese filling of the tart & use extra strips to fill in any gaps.  I had lots of extra veggies so I just pureed them into a can of dog food for my dogs’ dinner.

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Brush with some olive oil & season with S&P.  Bake for 40-50 minutes. If the vegetables start to get too dark, cover with some aluminum foil and continue baking.   Allow to rest at least ten minutes before removing from the tart pan.

Feast your eyes on your gorgeous creation & commence the feast!

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Vegan Asian Chicken & Potatoes in Spicy Gravy for the Slow Cooker for a Group

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All Photos © Christine Elise McCarthy 2015

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

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So – an old & dear friend of mine recently married the love of his life.  When I asked if they were registered – he requested that I bring a dish for the reception instead.  He & his husband are vegan – so I agreed to bring a slow cooker full of vegan yumminess for their 40 guests.  I would not be the only one bringing food – so my dish was just to be one of many.  I was excited to participate in the cooking because I felt it was a great way to introduce his non-vegan guests (which grew to 70) to a smorgasbord of vegan delights.  Initially, I was going to make my 10-Minute Firecracker Chicken – seen below.

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And – I did make it – but then I decided that the sharp flavor of the buffalo sauce might not have the broadest appeal – and that five pounds of vegan chicken might be unpleasantly heavy.  So – I endeavored to mellow the flavors and I added potatoes & carrots to lighted it up a tad.  The result is this dish I present today.  It is still genuinely spicy but has more of a stew-like vibe going on – though it still has a bit of the sweet from the brown sugar in the Firecracker recipe – and the flavors are distinctly Asian.  I made it in a 7-quart slow cooker so this recipe makes a LOT!   If you are not feeding a group – either be prepared to freeze a bunch of this stuff – or cut the recipe down.  I served it with my Coconut & Ginger Rice Pilaf with Pomegranate Seeds – seen below.  They worked very well together!

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Vegan Asian Chicken & Potatoes in Spicy Gravy for the Slow Cooker for a Group

Serves many – especially with rice

INGREDIENTS

3 lbs vegan chicken (I used Beyond Meat)

3 large Russet potatoes – peeled & cubed

8 large carrots – sliced

2 cups buffalo sauce (I used Frank’s)

2-3 cups brown sugar (I used 3 but I think I would use less in the future)

6 TBS apple cider vinegar

1/2 cup Hoisin sauce

1/4 cup soy sauce (or tamari)

1/2 cup BBQ sauce (I used Hak’s – seen above)

1 cup vegan oyster flavored sauce

1/4 sesame oil

Crushed red pepper (to taste) – I used about 2-3 TBS

2 cups water

GARNISH – sliced scallions (optional)

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DIRECTIONS

You could probably just throw everything into the cooker & leave it on high for three hours – with the top off – and it should thicken up nicely but because this was for a reception – I wanted to be sure the sauce was thick – so – I cooked it down stove top first.

To do that – put the buffalo sauce, sugar, cider vinegar, crushed red pepper, sesame oil, hoisin sauce, soy sauce, BBQ sauce and oyster sauce into a sauce pan & bring to a rolling boil.  In a little bit – less than ten minutes – it should look like molten lava – like in the video above.  It looks like it would burn the fuck out of you – so be very careful with it.  Once it is thick – put it & everything else into the slow cooker (including the water), mix it all up & cook, on high, 2 hrs or more – or until it is thick again & the veggies are tender.  If it does not thicken – keep cooking on high with the top off.

Serve with rice and maybe some sliced scallions.

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Vegan Chicken & Mixed Vegetable Pot Pie

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All Photos © Christine Elise McCarthy 2015

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

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To be honest – I prepped this thing a few months ago & it has been sitting in the freezer – uncooked – ever since.  I did this because this recipe makes enough for TWO full-sized pot pies.  So – cut everything in half – if you only want to make one.  Or – do what I did.  Make two pies & freeze one for later.

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Vegan Chicken & Mixed Vegetable Pot Pie

Makes TWO pot pies

INGREDIENTS

4 pre-made vegan pie crusts – for the top & bottom of two pies

9 oz vegan chicken – cubed (I always use Beyond Meat)

5 TBS vegan butter

1 onion – diced

1/2 lb mushrooms – chopped

4 carrots – diced

3 small potatoes – cubed

4 celery stalks – chopped

1 cup peas

2 1/2 cups vegetable stock

3 bay leaves

1/4 cup flour

1 1/2 cups almond/soy/or other vegan milk

2 TBS fresh thyme – chopped (or 1 1/2 tsp dry thyme)

1 tsp oregano

1 tsp dry rosemary – chopped

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DIRECTIONS

Heat the oven to 400 degrees.

Heat 1 TBS butter & saute the onion, mushrooms, carrots, celery & potatoes over medium heat – stirring often.  After about 5 minutes – add the thyme, oregano & rosemary, bay leaves & the stock.   Bring to a boil & reduce to a simmer & cook it down util the vegetables are soft & most of the stock boils away.

Meanwhile – melt the remaining 5 TBS butter over medium heat in a stock pot & whisk in the flour.  Once that is combined & thick – SLOWLY add the milk – in small increments – stirring the entire time.  Whisk continuously – until the roux is thick.

Stir the roux into the vegetables & add the peas & cubed chicken.  Simmer until it is thickened & then remove the bay leaves.  Season with S&P.

Press the crusts into two pie pans & divide the filling between them.  Top the pies with remaining crusts & pinch the edges closed.  Perforate the top with a knife of fork so steam can vent.

Bake for 25-35 minutes or until the crust is the color you desire.  Mine wasn’t browning so I rubbed vegan butter on top & it helped a bit.

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If you are freezing one (or both) of the pies – try to prep the edges tucked into the pan – like mine above.  That way there is no fragile rim to get crushed in the freezer.  Wrap tightly in foil & freeze.  You might want to write the date on the foil – so you can keep track of when you froze it.  To cook it – let it thaw & then just bake at 400 for about 30 minutes.  If you do not have time to thaw it – heat oven to 425 degrees, place the pie on a baking sheet, cover edges loosely with foil and bake 30 minutes. Reduce oven temperature to 350 and bake 70-80 minutes longer or until crust is golden brown

When your pie is cooked – let it rest at least ten minutes before cutting into it.

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Roasted Rosemary Potatoes & Heirloom Carrots and a 90210 U4EA Podcast!!

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All Photos © Christine Elise McCarthy 2015

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

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So – I did a live-on-stage podcast about the 90210 episode U4EA.  It was really fun & I think it is pretty funny.  If you are unfamiliar with the episode – you can watch it here: (http://www.hulu.com/watch/802321#i0,p9,s2,d0) OR YOUTUBE (https://www.youtube.com/watch?v=U3AOH8HLFLw).

And HERE is a link to the actual podcast.   It is on i-tunes, too.

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These are not anything new but they really are delicious.  I used some leftover red onion that I had from my Easy Vegan Meatloaf – seen above.  I do not recommend that you do this as it just burned into charred blackness.  These come out crispy on the outside & creamy on the inside & are quite irresistible.  You will likely burn your mouth as you impatiently shove them in your face straight from the oven.

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Roasted Rosemary Potatoes & Heirloom Carrots

Serves 2 very well as a side

INGREDIENTS

5-6 red potatoes – cut into bite-sized pieces

5-6 heirloom (or regular) carrots – cut into bite-sized pieces

2 TBS fresh rosemary – chopped

olive oil

S&P

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DIRECTIONS

Heat the oven to 425 degrees.

Toss the potatoes & carrots with a drizzle of olive & the rosemary and S&P.  Be sure everything is evenly coated.  Roast – turning every 15 minutes – for about 45-60 minutes – or until the potatoes are golden & crispy.

Serve!

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Roasted Rainbow Carrots with Thyme & Balsamic Glaze

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All Photos © Christine Elise McCarthy 2015

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

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I belong to a produce delivery service called Farm Fresh to You.  I get a box of custom-selected veggies every two weeks & the standout items so far have been their carrots!  Whew knew?  SO sweet and the texture is wonderful – unlike the almost bitter & very hard store-bought carrots I have been experiencing recently.  These carrots are DELICIOUS & it is nearly impossible to bite into one & not eat the whole thing.  Good news, though!  You CAN eat the whole thing.  Eat the whole bunch.  They are just carrots, for fuck’s sake.  Go friggin’ crazy!

Anyway – my last box had this little bunch of rainbow carrots it it.

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They get even prettier when you peel them.  The color combination looked so autumnal – roasting them with some earthy thyme & sweet balsamic glaze just seemed like the way to go – so I did just that!  Takes about 20 minutes or so – depending on the size of your carrots.  Easy & delicious!

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Roasted Rainbow Carrots with Thyme & Balsamic Glaze

Serves 2 as a side

INGREDIENTS

1 small bunch of rainbow or other carrots

1 tsp olive oil

S&P

Fresh thyme

1/2 cup or more of Balsamic vinegar

Parchment paper (optional)

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DIRECTIONS

Heat the oven to 425.

Peel the carrots & cut any thick ones in half.  Leave thin ones whole.  Toss with olive oil and S&P until they are evenly coated.  Put on a roasting pan (topped with parchment paper – if you have it).   Sprinkle with fresh thyme leaves – maybe a tablespoon or two.  Roast 10 minutes.

Meanwhile – basically boil the balsamic until it thickens.  It thickens quickly & reduces very fast so be careful not to burn it.  If it gets too thick – just add more balsamic.  The thickness of the glaze is up to you.

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When it is thick even – drop a few thyme leaves into it.

After 10 minutes, flip the carrots & then drizzles most of the balsamic glaze onto them – reserving a little (or make more for later).  Roast another ten minutes (more or less – depending on how well you want the carrots cooked).    Drizzle with remaining balsamic glaze, maybe sprinkle more fresh thyme leaves on them & serve.

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Spicy Black Bean and Sweet Potato and Chicken Chili for a Slow Cooker (Vegan or Not!)

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All Photos © Christine Elise McCarthy 2015

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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There are still a few left! PERFECT book for your anti-Valentine’s Day book club meeting!

Buy a signed and LETTERED (hence – limited to 26 copies) copy of my book FROM THE LINK BELOW, and get copy of the short on DVD & 3 signed bookplates so you can give three people signed copies as gifts. The cost will be $25 which will include DOMESTIC shipping.

First come – first serve. When the 26 are gone – that is it. Buy ASAP if you want to be sure to get the templates for your Valentine’s Day gift giving this season!

http://www.bathingandthesinglegirlbook.com/store/p6/Christmas_LIMITED_Special%21.html

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There is nothing easier than a slow cooker recipe that doesn’t require anything but putting raw ingredients into the slow cooker & going away for five hours.

In my case – I had to leave for ten hours so I added far more water than would typically required and, ten hours later, I found it still too wet so I added more beans & cooked it overnight.  This resulted in a few things:

1) a FUCKTON of chili

2) the sweet potato was underrepresented in comparison to the beans & they completely disintegrated in the 24 hours they cooked.

You won’t have these issues if you just go for the traditional 5 hours on high.  This recipe filled a 7 quart slow cooker to the brim – so – divide it in half for a more reasonable quantity of chili – or go for the whole megillah  if you are having a party or have a large family or even if you want to freeze some.

You can add real chicken or omit the chicken (vegan or otherwise) completely.  I used dried beans but canned beans could be used & this would cook up in an hour – or the time it takes for the sweet potato to soften.

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Black Bean and Sweet Potato Chili for a Slow Cooker (Vegan or Not!)

INGREDIENTS

2 lbs dry black beans (QUICK SOAK them if you want but I did not.  Or, the night before making the chili, rinse and cover the black beans with water in a bowl. Soak overnight at room temperature.  I did not but doing one of those things makes the beans less gassy.)

9 (or more) oz vegan chicken (or real cooked chicken) – optional (I recommend BEYOND MEAT brand vegan meats because they are THE BEST!)

7 cups vegetable stock

1/2 cup BBQ sauce

16 oz salsa

3 large sweet potatoes – peeled & cubed

10 carrots – sliced

1 onion – diced

1 red bell pepper – chopped

3 chipotle chili peppers in their adobo sauce – minced

6-10 garlic cloves – chopped

1 TBS salt

1 TBS pepper

1 TBS onion powder

1 TBS garlic powder

1 TBS ground cumin

Garnish possibilities: cooked rice, chopped onion, sour cream, sliced scallions, cilantro, diced tomatoes, jalapenos or grated cheese.

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DIRECTIONS

Put all that shit into the slow cooker & heat on high for 5 hours.  If it gets too dry – add water.  If it stays too wet – maybe take a cup or two of the chili out & puree it in the blender & put it back in or let it sit on high longer with the lid off.

Serve with your selected accoutrements & enjoy!

To reheat – boil a small amount of water (maybe 1/8 inch deep) in a pan & add the chili & mix it up & heat it through.

See?  EASY!

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Vegan Carrot and Sage Soup – Easiest Soup Ever!

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All Photos © Christine Elise McCarthy 2014

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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 Another crazy easy recipe & it is seriously yummy & guilt-free.  This can be made with so many other veggies, too.  Instead of carrots, you could substitute them with squash or broccoli or pumpkin or sweet potatoes.  Sage adds a real depth to this so I really recommend you include it.

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Vegan Carrot and Sage Soup – Easiest Soup Ever!

INGREDIENTS

2 lbs carrots – cut into chunks

1 large onion – cut into chunks

Olive oil

1 cup (or one bunch) fresh sage – chopped

1 tsp each of S&P

6 cups of vegetable stock

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DIRECTIONS

If you want to, you can put a glug or two of olive oil into a stock pot & saute the onion until it softens but this step can be skipped.

If you wanna just cut to the chase, simply boil all the ingredients together (skipping the olive oil) until the carrots are soft.

Puree in increments in a blender – being VERY careful not to burn yourself.  Season with S&P.

Eat.

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Vegan Korean BBQ Beef Lavash Pizza with Arugula

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All Photos © Christine Elise McCarthy 2014

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

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

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This can be made with real beef but I used Beyond Meat’s Beefy Crumbles.  I also used my homemade Spicy Korean BBQ sauce from my vegan BBQ ribs post.  Pizza toppings are really personal & these toppings are more just suggestions than a recipe.  The BBQ sauce is REALLY good, though!

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Spicy Korean BBQ Sauce

INGREDIENTS

3/4 cup dark brown sugar

3/4 cup low sodium tamari (soy sauce)

1/4 cup water

1 TBS rice vinegar

2 TBS chili paste (sambal oelek or other type)

2 TBS Gochujang (optional)

2 tsp sesame oil

1 tsp ground pepper

1 TBS fresh ginger (minced)

5 garlic cloves – minced

2 TBS cornstarch

DIRECTIONS

I put everything EXCEPT the cornstarch into a little crock-pot & left it for two hours.  Once it was bubbly – I added 2 TBS cornstarch & whisked it in.  That made the sauce very thick & gooey.  Perfect!  You can do this stove-top by just bringing everything (except cornstarch) to a boil & then whisk in the cornstarch.  It would likely take only a few minutes to come together.

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I used lavash bread as the base because each piece only has 240 calories so it is a great lower-calorie way to make pizza.

The toppings I used were:

Beefy crumbles mixed with some Korean BBQ sauce

Cherry tomatoes – halved

Grated carrots

Red onion – sliced VERY thinly

Grated cheese (real or vegan – your call)

I cooked this in the oven at 350 degrees for about ten minutes.

After the pizza was cooked – I added:

Jalapeno – diced

Arugula – tossed in a bit of olive oil & a pinch of salt

More tomatoes

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Shepherd’s Pie Pizza (Vegetarian – Vegan – or Not)

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All Photos © Christine Elise McCarthy 2014

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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Hey!  Guess what!  I wrote a novel!  Maybe enter a drawing to win one of five copies??  Hmmmmm?

Goodreads Book Giveaway

Bathing and the Single Girl by Christine Elise McCarthy

Bathing and the Single Girl

by Christine Elise McCarthy

Giveaway ends March 17, 2014.

See the giveaway details
at Goodreads.

Enter to win

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You can find out all about it – HERE!

Or – you can listen to me on LA Talk Radio last night on the Sheena Metal Show – HERE.  We talk about 50 Shades of Grey, Girls, my book & things like chocolate & the liability of possessing a vagina!

And – just because they are SO CUTE – I share the faces of my three dogs.

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OK – who doesn’t love Shepherd’s pie?  Vegetarians – you might say.  But with all the vegetarian & vegan meat choices out there these days, there is no reason we all cannot still enjoy traditional comfort foods like Shepherd’s pie!

I made a more typical version for the blog & that can be found HERE.

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But, if you follow this blog, you know that there are two things I never tire of: cauliflower & pizza. This pizza is just the natural extension of my pizza obsession.  I know that Shepherd’s pie is made with mashed potatoes but mashed potatoes just seemed far too dense to put atop pizza, so I used potatoes sliced very thin on a mandolin.  I used this vegan ground beef:

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You can use soyrizo or even real ground beef if you prefer.  I used real cheeses but you can sub them out with a vegan variety, if you choose.  I used peas & carrots but you could use corn or shredded Brussels sprouts or whateverthefuck you might use in your traditional Shepherd’s pie.

OH!  And I used my HOMEGROWN scallions!!!

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Check THAT out!  That is about one week’s worth of growth regrown from the ends I typically threw away.  See the romaine in the foreground?  Regrowing – just in WATER.  Learn how (and learn what other grocery items you can regrow) HERE.

With that – let me present:

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Shepherd’s Pie Pizza (Vegetarian – Vegan – or Not)

This makes enough topping for AT LEAST two pizzas

INGREDIENTS

Pizza dough (I used THIS)

12 oz Ground beef (vegan or otherwise)

4 ounces mushrooms – sliced (maybe reserve a few slices to top the pizza as garnish)

1/2 onion – chopped

2 carrots – chopped

1/2 cup peas

Potato – sliced very thin (enough to cover your pizza in a single layer)

Cherry tomatoes – halved (optional)

Fresh Thyme – stems removed

Olive oil

Garlic – to taste (I used 4 cloves on one pizza) – sliced very thin

Scallions – chopped

Parsley – chopped

Cheese (or vegan alternative) – I used both sliced fresh mozzarella & some bullshit bagged grated cheese blend

S&P

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DIRECTIONS

Heat the oven to a very completely reached 450.

Heat a glug or two of olive oil in a large saute pan.  Add the mushrooms & onion & carrots & saute until soft.  Add the ground beef (faux or real) & cook til heated through & then add the peas.

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Roll the dough out & place it on a greased cooking sheet.

Layer with sliced potato, sliced garlic & thyme.  Drizzle with olive oil.

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Top with your meat blend.  See my Memphis praying for me to drop something??

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Top with your cheese selection & maybe place a few slices of mushrooms on top.

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Last minute, I decided to add the tomatoes – primarily for color.  Then just bake your pizza until the cheese is melted & the crust is as you like it – probable 10-15 minutes depending on a few variable factors like oven temp & pizza density.

Top with parsley & scallions & maybe another drizzle of olive oil.

MMMM!!!!!

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