DDD #118 – Vegan Cauliflower Gnocchi with Arugula Pesto

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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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Arugula Pesto

INGREDIENTS

Handful of fresh basil

1/4 cup olive oil

3 garlic cloves

juice of 1 lemon

1/3 cup nutritional yeast (or vegan Parmesan)

1/3 cup vegan Parmesan

1/2 cup pecans (or other nuts)

5 oz fresh arugula

S&P

DIRECTIONS

Blend in a food processor until smooth.  Add water or more oil if it is too thick.  Season with S&P.  Set aside.

Cauliflower Gnocchi

INGREDIENTS

1 head cauliflower – cut into florets

Flour

GARNISH: basil, parsley, or lemon wedges

DIRECTIONS

Heat the oven to 400 degrees & roast the cauliflower for 20-25 minutes.  Allow to cool.

Pulse the cauliflower in a food processor until it is finely chopped.

Put some flour on a kneading space.  Knead just enough flour into the cauliflower until you have a nice, dough that is no longer tacky.  Use as little flour as possible or your gnocchi will be too dense.

Quarter the dough & roll each quarter out to a long snake that is about 3/4 inch thick.  Cut your gnocchi in about 3/4 inch pillows.  You can rill them on a fork or gnocchi board (below) – to aid in making sauces cling but that is unnecessary.

If the gnocchi are still tacky, dust with more flour.  Set aside until you are ready to eat.

When ready, heat the pesto.  Bring salted water to a rolling boil.  Put the gnocchi in the water & boil until they float to the top – a few minutes.  Drain & toss with the pesto.  Garnish with fresh basil or parsley or lemon wedges.

To freeze some, put them on a floured cooking sheet or on a cooking sheet with parchment paper & freeze flat.  Once frozen, you can transfer them into any other container – even a Ziploc bag.  Always put frozen gnocchi into water at a rolling boil without letting them defrost first – or they will become a gooey mess.

 

DDD #117 – Vegan Eggplant Parmesan Casserole with Cauliflower Rice & Sausage

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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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Photo from The Iron You.

Click the image above to watch the video.

The photo just above is from the wonderful blog – The Iron You.  It is their Eggplant Parm Rice Casserole and it is that recipe that inspired mine here.  There are a few subtle changes but the primary difference is that I used cauliflower rice rather than real rice and I made it vegan.  That way – this dish is very light & nearly guiltless.  Is is very easy to make & comes together in less than 45-60 minutes – 30 of which are in the oven.  It is a surprisingly tasty recipe & chock full of fresh vegetables.

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Eggplant Parmesan Casserole with Cauliflower Rice (Vegetarian or Vegan)

Serves 8

INGREDIENTS

1 large head of cauliflower

2 eggplants – cut into 1/4 inch slices

Olive oil

1 cup basil – chopped

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

2 cups cherry tomatoes – quartered (reserve a few extra to garnish)

2-3 cups vegan mozzarella – according to your preference (I used 3 cups)

1-2 cups grated vegan Parmesan – according to your preference

S&P

1 TBS oregano

1 TBS crushed red pepper (optional)

1 cup vegetable stock

1 1/2 cups of your favorite pasta sauce

3 (or more) vegan sausages – cooked

Parsley or basil – chopped as garnish

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DIRECTIONS

If you have a grill or grill pan, spray some olive oil on the eggplant (or toss them in a light coating of olive oil or dressing) & grill on each side until a bit charred & soft.  Set aside.

If you do not have a grill or grill pan – follow Iron You’s oven method directions:  Preheat oven to 400°F  and place a rack in the middle. Line two baking sheets with parchment paper and grease them with vegetable oil. Set aside.
Fill a large bowl with cold water, add 1 teaspoon of salt and stir until it dissolves completely.
Add eggplant slices and let them sit for at least 20 minutes to draw out the bitterness.  Fish the eggplant slices out of the water, pat them dry, and arrange them on a single layer on prepared baking sheets. Bake in the oven for about 15 minutes, or until the slices turn deep brown on top.
Remove the slices from the baking sheets and carefully transfer them on a plate to cool.

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Reduce oven temperature to 350 degrees.

Cook sausages & chop.

Cut the florets from the cauliflower & either grate them on a box grater or using the grater of your food processor (the FAR neater way to go).  Set aside.

Toss the tomatoes with basil, a pinch or S&P & the oregano & crushed red pepper & set aside.

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Heat a TBS or so of olive oil in a large frying pan (large enough to hold all the cauliflower rice) & saute the shallots or onion until soft.  Add the cauliflower rice & the stock.  Over high heat – saute until the cauliflower is soft & the bulk of the stock has evaporated.  Stir in the tomato & basil mix and the sauce.

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Grease a casserole pan (I used cooking spray) and layer 1/3 of the rice on the bottom.  Top with half the eggplant and 1/3 of the cheese and 1/2 the sausage.  Add another 1/3 of the rice, remaining eggplant and 1/3 of the cheese & the remaining sausage.  Top with a final layer of rice & cheese.

Bake for 20-30 minutes or until the cheese is melted & the casserole is heated through.

Let sit for 10 minutes & then serve with parsley or basil & maybe extra diced tomato.

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DDD #106 – Vegan Baked Buffalo Cauliflower

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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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Hey!  Have you heard?  I wrote a really funny & dirty novel!  www.BathingBook.com.   Check out the reviews on Amazon!  Why not buy a copy?

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This baby is pretty easy.  I love buffalo sauce but I do not eat chicken so I am always scouting for other ways to eat it – whether on pizza or with shrimp or to dip French fries in – anything.  This recipe uses cauliflower & is virtually calorie-free.  I used regular flour but gluten free flour or a chick pea (besan) flour – even panko or breadcrumbs could also work.  Most recipes I’ve seen add an even amount of butter to the buffalo sauce but I see no reason to add that many calories.

Click the image below to watch the video.


 

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Buffalo Cauliflower

INGREDIENTS

1 head cauliflower – cut into florets

1 cup unsweetened plain non-dairy milk

1 cup flour

1 TBS garlic powder

1 TBS onion powder

1 tsp each S&P

1 cup Buffalo sauce (I used Frank’s)

1 TBS vegan butter – melted

Celery stalks

Vegan Blue cheese (or Ranch) dressing for dipping

 

DIRECTIONS

Pre-heat the oven to 425.

Pour milk in a bowl & whisk in the flour with the spices.  Melt the butter & whisk it into the buffalo sauce.

Cut the cauliflower into florets.  Dip each into the flour mix.  Spray a cooking sheet with cooking oil.  Place the cauliflower on the sheet – spoon about 1/2 of the buffalo sauce over the florets & toss – & bake at 425 for about 15 minutes.  Take them out & coat them with remaining buffalo sauce & bake another 15 minutes.  Put them on a plate & drizzle more buffalo sauce on them.

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Serve with celery & blue cheese (or Ranch) dressing.

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Easy Vegan Cauliflower, Broccoli and Turmeric Mac & Cheese

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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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I took those two outdoor images this weekend on my Hollywood sign hikes.  Living in LA does NOT suck.  Don’t believe the hype.

You know what else doesn’t suck?  Pretty much any variety of mac & cheese.  But being a big fat ass does suck – so I added a huge head of cauliflower & two small heads of broccoli to this so it is about 50% veggies & 50% pasta.  Easy & delicious.  I skipped the whole roux business so this is a very quick dish to put together.

I used turmeric because it adds that vibrant yellow color but I also added it because it is really good for you.  Google “turmeric benefits” or look HERE & see some of the amazing good it can do for you.

Click the image below to watch the video.


 

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Easy Cauliflower and Broccoli and Turmeric Mac and Cheese

Feeds 6

INGREDIENTS

12 oz dry pasta

1/2 large head cauliflower – cut into bite-size florets

2 medium heads broccoli – cut into bit-sized florets

12 oz unsweetened non-dairy milk

1 cup vegan sour cream or cream cheese or a mix

1 or more cups vegan cheese of your choice

1/4 cup nutritional yeast (optional)

1 TBS turmeric

2 garlic cloves – minced

1 tsp salt

1 TBS ground pepper

A few squirts of hot sauce – I used Crystal (optional)

1-2 cups panko or other bread crumbs

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DIRECTIONS

Heat the oven to 350 & grease a large casserole pan.

Cook pasta according to directions.  Cook as long as the package says – but add the cauliflower & broccoli in the final three minutes.  Drain.

Heat the milk & stir in all the other ingredients.  Add the pasta & veggies & combine.  Put in your greased casserole dish.  Top with breadcrumbs.  A spritz of cooking spray will aid the breadcrumbs browning.

Bake for about 30 minutes or until the cheese is bubbly & the breadcrumbs are beginning to brown.

Devour.

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DDD #70 – Vegan Gobi Musallam or Whole Roasted Cauliflower in Curry 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 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 dish makes an incredible centerpiece for your vegan holiday table but is good as a side, too.  I ate the entire thing alone in two days.  So yummy!  I overcooked my cauliflower in the boiling water just a bit so it did not hold its shape perfectly.  So – be sure to only cook your cauliflower the 8 minutes & then drain it under cold running water.

Even if this guy falls apart when you cut into it, the flavor is not impacted.  It is really delicious.

Gobi Musallam or Whole Roasted Cauliflower in Curry Sauce

INGREDIENTS
1 Head cauliflower (leaves and tough stem removed)
Water to blanch
2 teaspoons salt
1 teaspoon turmeric
1 teaspoon chili powder optional
curry sauce
1 TBS olive oil
1/2 medium red onion – chopped
1 TBS minced ginger
1 TBS minced garlic
1 TBS crushed red pepper chili flakes (or to taste)
3 medium tomatoes – quartered
1 teaspoon garam masala
1/2 teaspoon cumin powder
1/2 teaspoon coriander powder
1/2 teaspoon turmeric powder
1 pinch dried Fenugreek powder (or 1 TBS kasuri methi) – optional
1 15 oz can coconut milk
1/4 cup vegan yogurt
1 teaspoon salt
1/2 teaspoon maple syrup (or 1/4 teaspoon sugar)
Garnish – cilantro, pomegranate seeds, cooked rice or naan
INSTRUCTIONS
Preheat the oven to 400 degrees.
Bring a large pot of water to boil. Use enough water so all of the cauliflower can be immersed in it.  Add salt, turmeric and chili and cook the whole cauliflower by immersing it in the water – bottom side down.  Cover and cook for 8 minutes.  Drain & rinse under cold running water to stop its cooking.
In a pan, add oil and heat over medium heat. Add chopped onion and saute until golden, 6-7 minutes.  Add ginger, garlic chili and saute for another 2 minutes.  Add the spices and mix.  Add tomatoes, salt, sugar, fenugreek (if using), mix and cook covered until tender.   Add coconut milk.  Heat a bit.  Puree in a blender.  Taste and adjust salt, spice.
Oil a baking dish  – either a cast iron pan or casserole dish that can accommodate the head of cauliflower.  Place the blanched cauliflower in a baking dish.  Reserve about 1/3 of the sauce & set it aside.  Slowly pour the remaining sauce the puree on top to cover the entire head of the cauliflower. Some sauce will fall pool around the bottom of the cauliflower.
Bake for 40-45 minutes till the cauliflower is dry to touch and sauce thickens a bit. Turn the dish around after 30 minutes.
Heat the remaining sauce to just about a boil so it thickens and serve on the side.
Garnish with warmed reserved sauce & fresh cilantro and maybe even some pomegranate seeds – if you are feeling festive.   Serve as a side or with rice or naan.

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 #54 – Broccoli & Cauliflower Rice Salad with Rainbow Chard, Basil, Mint, Avocado & Citrus Vinaigrette

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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.

Living alone can make eating all the food I buy difficult.  I buy produce with a thousand inspirations in my head – often forgetting that I have to eat everything I make myself.  That can get difficult – especially with produce like avocados & leafy greens that have a short shelf life.  Yesterday – I made a Spicy Vegan Szechuan Beef & Vegetable Stir-Fry (seen above) that used a lot of the veggies I had around – but – it did not use everything.  I also had a lot of leftover basmati rice.  So – I dreamed up this salad.  I used a little (1 cup) of the rice I had.  You could use more – or less – depending on how light you want this to be.  You could also use quinoa or brown rice or some ancient grain of your choice.  Or – as I do in the video – use grated cauliflower in place of rice.  Whatever you decide – this salad is full of nutrients & tastes clean & light & fresh.  If you do not add the avocado – this salad will keep in the fridge for a few days.  Just add the avocado just before serving.

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Vegan “Eat Your Greens” Warm Broccoli Rice Salad with Rainbow Chard, Basil, Mint, Avocado & Citrus Vinaigrette

Serves 2-4 depending on appetite

INGREDIENTS

2 TBS olive oil (or coconut oil)

1 cup cooked rice or other grain (optional) or 1 medium head of cauliflower – grated

1 head broccoli – grated or pulsed in a food processor

1 cucumber – chopped

1 zucchini – chopped

Avocado – amount at your discretion – sliced

2-3 scallions – sliced

1 bunch (6-8 leaves) rainbow chard (or other greens of your choice) – ribs removed & chopped

1/3 cup fresh basil – chopped

1/3 cup fresh mint – chopped

Pepitas (or other nuts) – amount at your discretion

GARNISH: basil, mint, lime wedges

for the dressing

2 TBS olive oil

2 TBS cider vinegar

2 TBS fresh lime (or lemon) juice (or a combination)

1 tsp lemon or lime zest

2 TBS Dijon mustard

1 or 2 TBS agave (I used 2 but might go less next time)

1/4 tsp cayenne pepper

S&P to taste

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DIRECTIONS

Whisk the dressing together & adjust flavors to suit your tastes.

Pulse the broccoli in a food processor or grate it (grating is very messy).  Do the same with the cauliflower – if you are using it n place of rice.

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Heat the olive oil in a large pan over high heat.  Add the broccoli & cauliflower/rice & toss.  Add the zucchini & chard.  Add a few TBS water & cover the pan & remove from heat.  You just want to warm everything through & get the chard & broccoli & zucchini wilt a bit.

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In 5 minutes or so – put the rice mixture in a large bowl (or in the pan) & toss in the scallions, mint & basil & cucumber & some (not all) the dressing.

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Put some of the warm salad on plates & garnish with avocado slices, pepitas, extra basil and/or mint, lime wedges, additional dressing & freshly cracked pepper.

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