DDD #156 – Vegan New York Strawberry Cheesecake

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All Photos © Christine Elise McCarthy 2020

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

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This cheesecake is remarkably easy – and can be made with or without both the sour cream top & fruit glaze.  Just know it has to be made a day ahead of when you want to serve it.

Click the image below to watch how easy it is & hear me rant forever about masks & lockdown protesters & fucking idiots everywhere.

Vegan New York Cheesecake

INGREDIENTS

2 lbs (32 ounces) vegan cream cheese

9 ounces vegan sour cream

1 3/4 cups sugar

6 vegan eggs (watch video to see what I used)

zest of one lemon

juice of one lemon

2 tsp vanilla

for the crust

1 1/2 cups vegan graham cracker crumbs

5 TBS vegan butter – melted (not the 8 I said in the video)

1/4 cup sugar

pinch salt

for the sour cream top

1 pint vegan sour cream (16 ounces)

1/4 cup sugar

1 tsp vanilla

for the strawberry glaze

2 or more cups strawberries (I used fresh ones I had frozen)

1/3 cup sugar

1 tsp vanilla

1 tsp cornstarch dissolved in a little lemon juice

red food coloring (optional)

DIRECTIONS

Preheat over to 375 degrees.

In a stand mixer or food processor – blend everything – adding the egg “one egg at a time” at the very end.  Set aside.

Grease a 9″ springform pan & line the bottom with parchment paper.  Wrap the pan in two layers of foil.

Boil some water.

Mix the graham crumbs with the melted butter (5 TBS not the 8 I said in the video) and sugar & salt.  Press into the prepared pan & smooth.  Add the cheesecake batter.

Put the cheesecake (wrapped on the sides with foil) in a large roasting pan and put on the middle rack of your oven.  CAREFULLY – add the boiling water to the roasting pan.  If you splash water in your oven – you risk a steam burn.  BE VERY CAREFUL.

Bake for 55-65 minutes or until the sides are golden & have set – while the center is just a bit soft.

Allow to cool for an hour.

Raise oven temp to 450 degrees.

Whisk the sugar & vanilla into the pint of sour cream.  Pour over the cooled cheesecake & smooth.  Bake at 450 for ten minutes.

At this point – let the cake cool completely – ideally – once it cools – letting it set in the fridge overnight.

If you want a glaze – whisk the cornstarch into just enough lemon juice to dissolve it.  Add it to a saucepan with the strawberries, sugar & vanilla and heat over medium until the glaze thickens – maybe 5 minutes.  Add red food coloring if you like.

You can glaze the entire cheesecake or serve the glaze on the side.

Enjoy!

DDD #146 – Vegan Tamales & Neil Hamburger

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All Photos © Christine Elise McCarthy 2019

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 – this episode features the awesome Neil Hamburger, local comedian, song man, magician & lounge act.  Neil happens to be vegan & so I invited him to make tamales on my channel.  Tamales have always intimidated me & I have never attempted making them myself.  Don’t let the length of this episode frighten you.  It is not long because it was hard to make tamales but because Neil is a fascinating conversationalist.

Click the image below to watch us make tamales from scratch, discuss vermin-infested chili factories, Greek cheese & serial killer yard sale finds, Tiffany Amber Thiessen – and more!


Vegan Tamales

This will make about 8-12 tamales – depending on how large you make them.  Depending on how fat they are – you might have extra stuffing ingredients.

INGREDIENTS

1 large package of corn husks (get more than you need because lots of them will be too small or torn) – soaked in warm water for an hour

4 cups masa flour

1 cup corn grits

6 cups vegan stock

1 package of soyrizo or other vegan chorizo – minced (optional)

Vegan grated cheese

1 cup (2 sticks) vegan butter

1 4oz can of diced green chilies

for mushrooms

1/2 lib sliced mushrooms

olive oil

4 garlic cloves – chopped

1 tsp ground cumin

pinch chili powder

S&P

for the black beans

1 15oz can black beans

1 bay leaf

1/2 tsp garlic powder

pinch of chili powder

GARNISH OPTIONS – rice, beans, salsa, cheese, guacamole, lime wedges, sliced avocado, pico de gallo, cilantro

DIRECTIONS

for the mushrooms

Heat a little olive oil in a saute pan.  Add the mushrooms, cumin & chili powder & saute until soft.  Mix in the garlic & saute another minute or so.  S&P to taste.  Set aside to cool.

for the beans

Drain the beans.  In a stock pan, heat them & stir in the bay leaf, garlic powder & chili powder.  Set aside to cool.

for the tamales

In a large bowl, mash 2/3 of the butter & then smoosh in a cup of masa flour.  Add 1 cup of stock & combine.  Add the remaining 3 cups of masa & 3 cups of stock – one cup of each at a time – alternating.  ! cup masa – one cup stock.  Combine.  Repeat.  When all four cups of masa & stock are blended with the butter, add the rest of the butter & the cup of grits and the can of green chilies.  Combine – only using as much stock as you need to keep it in a cookie dough consistency.  It should not be soupy.

To assemble the tamales – find a large & untorn husk and put it on the counter – small side on the bottom – wide at the top. (The video will show this far better than I can explain in words.)  Then, put a small handful of masa in it. Pat it flat & add a small amount of whatever fillings you like in any combination you prefer.  Again – watch the video to see Neil expertly assemble a few of these.  Then – fold the bottom up – folding the masa from the bottom over some filling.  Fold the sides in pressing the masa over the filling from the sides.  Basically, create a veggie-stuffed masa Twinkie, then fold the bottom of the husk up, fold one side in & then the other.  If they are overstuffed & squirting out the top, simply double wrap them but put the open end on the bottom so the bottom fold encloses the opening.  Video shows this clearly.  Then 0 you can move on & make the rest or use a strip of husk (or kitchen twine) to tie them shut.  Repeat until all the masa is gone.

Neil steamed his tamales in his electric steamer for 65 minutes.  I steamed mine in an Instant Pot for 45 minutes.  I steamed mine upright.  I used a little terra cotta pot to keep mine upright. Neil steamed his flat.

Now – you can let them cool & freeze them for the future or eat them immediately – garnished as you like.  See?  Not hard at all!

 

 

DDD #143 – Cirque Du Macabre Vegan Chili for a Chili Cook-Off – for the Instant Pot or Slow Cooker

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All Photos © Christine Elise McCarthy 2019

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

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So – this weekend, I entered a Chili Cook-off!  There were only two vegan entries of the 14 adults competing & it was meat chilis that won the chili titles but I won for best presentation.  Check it out!

Click the image below to watch this on my Youtube channel.


It was a lot of fun & it raised money for the Downtown Women’s Shelter.   Kids competed, too!

Homemade Chili Powder

2 TBS smoked paprika

2 tsp oregano

2 tsp ground cumin

2 tsp garlic powder

1 tsp onion powder

1/2 tsp cayenne pepper

Mix & store in a jar.

Cirque Du Macabre Vegan Chili 

Serves a fuckton!

INGREDIENTS

1 TBS olive oil

2 each – Anaheim, Pasilla & Jalapeno peppers (I used 3 large jalapeno peppers)

2 small sweet potatoes – peeled & cubed

3 ears of unshucked corn or 2 (15 oz) cans of corn kernels

2 celery stalks – chopped

1 large onion (I used 1/2 white & 1/2 sweet onions) – diced

2 red bell peppers

1 TBS chili powder (recipe for homemade is above)

28oz can crushed or diced tomatoes (I used San Marzano)

2 TBS hoisin or BBQ sauce

2 TBS chipotle in adobo – minced

2 TBS vegan bouillon (I used vegan beef bouillon)

1 (4oz) can hot diced jalapenos (optional)

1 (4oz) can mild diced chilis

5 (15oz) cans of beans (I used a mixture of chili beans, light red kidney beans & black beans)

3 lbs vegan ground beef

8-10 large vegan sausages (Beyond Meat are the best)

2 (12oz) tubes vegan chorizo (soyrizo)

4 cups of water

GARNISHES: chopped cilantro, shredded vegan cheese, diced onion, chopped scallions, crushed corn chips, rice, corn bread, hot sauce

DIRECTIONS

I charred all the peppers (Anaheim, Pasilla, red bell & jalapeno) on a grill until the skins were black.  I did the same with the corn.  I put the peppers in a closed container to cool & then peeled & seeded them under cold water.  I shucked the corn.  You need not roast the peppers & corn but it adds a lovely smokiness.  Cool & chop.  Cut the grilled corn from the cobs.

I cooked the sausages on an outdoor grill.  Cook yours as you please.  Cool & chop.

Heat the olive oil in an Instant Pot or on the stove.  Saute the onions & celery until soft.  Add the chili powder & saute a minute.  Add the ground beef & brown it.

If using a slow cooker, transfer the meat from the stove to it.

Now – add everything else or as much as fits in your slow cooker of Instant pot (minding the maximum capacity line).  If it all cannot fit – leave out a few cans of beans.

Slow cooker – cook on high for 4 hours.  Add remaining beans – if they fit – & heat through.

Instant Pot – pressure cook for 45 minutes.  Add any beans you have left & stir to heat them through.

Serve!

 

DDD #140 – Violife Vegan Cheese Review (Sharp Cheddar, Feta & Parmesan)

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All Photos © Christine Elise McCarthy 2019

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 to watch the video.

DDD #137 – Vegan Chicken & Eggplant Casserole

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All Photos © Christine Elise McCarthy 2019

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.

Vegan Chicken & Eggplant Casserole

Feeds 4-6

INGREDIENTS

8 vegan chicken patties (like Boca or Quorn)

1 large eggplant – sliced 1/4-1/2 inch slices & sprayed with cooking spray

24 ounce or more pasta sauce (I used Rao’s Spicy Arrabbiata) (my recipe for homemade is HERE)

12-16 ounces vegan mozzarella (at least half of it grated)

Basil for garnish

DIRECTIONS

Make sauce – if you are using homemade.

Heat the oven to 350 degrees.

Grill the eggplant slices on both sides on a grill or in a grill pan.

Assembly instruction is not really important – as long as you have about 1/2 the sauce & 1/4 of the grated mozzarella left to top the casserole.

Layer 1/4 of the sauce in a casserole pan.  Layer 4 chicken patties, all the eggplant & then about 1/2 the cheese.  Top with another 1/4 of the sauce & the remaining 4 chicken patties.  Top with the rest of the sauce & as much grated mozzarella as you like.

Bake for 30-45 minutes or until it is heated through & the cheese is melted.

Serve garnished with fresh chopped basil.

 

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 #113 – Vegan Heirloom Tomato Tart (Pie) with Homemade Buttery Crust

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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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I keep throwing softballs like this out there to you kids.  Softballs in that the recipe is easy & the result delicious.  When, oh when, will you trust me & try one?

This one is almost like a quiche but uses no eggs or heavy cream – and it is vegan!  I used three colors of heirloom tomatoes but any tomatoes would work, even cherry tomatoes, I suspect.

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For the pastry crust

makes two tarts

INGREDIENTS

2 1/2 cups flour

1 tsp salt

1 tsp sugar

16 TBS ice cold (even frozen) vegan butter

1/4 cup or more of ice water

Heirloom Tomato Pie with Arugula, Tofu, Cream Cheese & Parmesan

makes two tarts

INGREDIENTS

Pie crust – uncooked

5-6 heirloom (or other) tomatoes – sliced thin

2 cups fresh arugula

2 cloves garlic

1 (14 oz) block firm tofu

4 oz vegan cream cheese

2 slices of your favorite flavor vegan cheese

1/4 cup vegan Parmesan – grated  (plus a bit extra for topping – optional)

S&P

Basil – as garnish

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DIRECTIONS

For the pastry crust

Put the flour, salt & sugar in a food processor.  Pulse to blend.  Then, 1 TBS at a time, pulse in the cold butter until it is all incorporated.  Add a few TBS water & pulse until little balls of dough begin to form & it falls away from the bowl of the processor.

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Remove from the bowl & press into two balls – one a tad larger than the other.  Press flat, wrap in plastic wrap & chill for about an hour.  Let it sit at room temperature for about 15 minutes before you roll it out.

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DIRECTIONS

for the Heirloom Tomato Pie with Arugula, Tofu, Cream Cheese & Parmesan

Heat the oven to 400 degrees.

Press the dough into a greased pie or tart pan.  A traditional pie dish is absolutely OK to use – as is a spring form pan.  Slit the crust at the bottom and par-bake it for 7 minutes.

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Put the sliced tomatoes on paper towels, salt them & press more paper towels on top.  If your tomatoes are very wet & seedy, squeeze some of the seeds out to avoid excess moisture in the pie.  You can see that I did this with my red tomatoes.

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Meanwhile, blend the tofu, cream cheese, cheese slices, vegan Parmesan, arugula & garlic in a blender or food processor.  Season with S&P.

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When the crust has baked 7 minutes, top with the cup of grated Parmesan, the tofu mix & the drained tomatoes.  Add some S&P.  Maybe sprinkle some grated vegan Parmesan on top.  Drizzle a bit of olive oil on top.

Bake for 45-60 minutes – or until the ricotta is set.  You might need to wrap the edges of your pie with foil (or one of these cool silicone things – the red thing below – that I got at Bed Bath & Beyond) to prevent the crust from over-browning.

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When the center seems set, allow this to cool for at least 15 minutes before cutting into it.  It can be eaten warm or room temperature.

Garnish with basil & eat it up!

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DDD Ep. #112 – Vegan Spinach-Stuffed Eggplant Rollatini with Homemade Arrabiata Sauce

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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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This is a really easy, 5-minute pasta sauce.  It is fairly spicy so cut back on the crushed red pepper if you are sensitive to heat.  Canned tomatoes are not desirable – even BAD – (read why you should avoid canned tomatoes & seven other foods HERE) – but they are sometimes the only affordable (and super convenient) option. .

Fresh herbs will also improve this sauce measurably but – in a pinch –  they are absolutely not REQUIRED to make this sauce tasty.

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Five (5) Minute Arrabiata Sauce

INGREDIENTS

1 27 oz carton tomato sauce
Garlic to taste
1 tsp each of crushed red pepper, oregano, pepper & sugar
1/2 tsp salt
Fresh thyme (optional)
Fresh basil – chopped (optional)
Fresh parsley – chopped (optional)
Fresh oregano – chopped (optional)
1 TBS olive oil
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DIRECTIONS
Heat the olive oil. I sautéed maybe 10 tiny garlic cloves whole. If giant chunks of garlic offend you or yours, you might want to crush them a bit with the side of a knife or press them through a garlic press or chop them fine. Just do not burn the garlic and burning is easier – the smaller you chop the cloves. With whole cloves – I sautéed a minute before adding the spices. If you chopped the garlic – add it and the spices at once.After about a minute of both the garlic and all other spices sautéing – add the tomato sauce. Be careful as it will sputter and splatter you when it hits the hot oil.
A few minutes in – I used a slotted spoon to fish out the garlic cloves & put them through a garlic press but this is not totally necessary.Heat over med-low heat until ready to use. Add chopped fresh basil/parsley at the very end – if you are using fresh herbs.

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Eggplant is an odd thing.  Some of my favorite dishes are made of eggplant – most markedly my nearly guiltless Indian Baingan Bharta & one of the most popular recipes of this blog’s history, my Spicy Vegan Chinese Eggplant – both seen just below.

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But if it is cut into slices or cubes that are too large & then under-cooked – it can have an icky texture & an icky flavor.  Lots of people categorically reject it because the first time they tried it – it was yucky.  But it is so versatile & can take on so many flavors so well.  I love it & I feel certain I could convert more than a few haters – if I served them the right dish.

THIS dish might just be that dish – assuming they do not also hate spinach.   The eggplant is very subtle & melts in your mouth.  This could be customized a zillion ways.  There are no rules.  Just make a little mash of some flavors you like & roll’em up & bake them – and voila!  Yes – there are a few steps but none are difficult & the result is delightful.  A tad hard to photograph but really delicious.

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Oh!  I got this new little garlic press at Bed Bath & Beyond for (I think) under ten dollars & I am kind of in love with it.  There are to ways to go with this – sliced or minced (there is a second blade tucked into the base) & all you do is press the garlic through & it creates a little drawer of crushed garlic for you.  Se easy & easy to clean & no garlic fingers!

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Easy Eggplant Rollatini with Spinach 

Should feed 4

INGREDIENTS

2 medium eggplant – tops removed & sliced 1/4 inch thick (thick makes assembly harder)

1 lb fresh spinach (or 8 oz frozen or other spinach – thawed)

3-4  cups (28 0z or so) – marinara (your favorite brand or homemade or the one I  post below) or my 5-minute spicy arrabiata 

Handful vegan Parmesan

1/2 cup vegan ricotta

1/4 cup parsley – chopped

4 oz vegan mozzarella

S&P

Olive oil

More vegan mozzarella to melt on top – to taste

Parchment paper (if possible but not imperative)

Foil

Garnish: more cheese and/or parsley and/or basil

 

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DIRECTIONS

Heat the oven to 400 degrees.

Cut the tops off the eggplant & try to cut them evenly 1/4 inch thick.  I used a mandolin.  Lay the slices on paper towels & sprinkle with salt.  Flip & salt the other side (lightly – so they won’t be overpowered by salt).  Salting the eggplant helps release excess moisture & can temper any bitterness.  Let them sit for about ten minutes.

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Steam the fresh spinach by simply boiling a tiny bit of water to a very large stock pot & adding the spinach.  Cover the pan.  It should wilt in less than a minute (this works to thaw frozen spinach, too, though it might take longer).  Strain into a colander & run cold water on it.  Squeeze out as much water as you can & chop the spinach.

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Put the spinach, parsley, & your Parmesan & ricotta & mozzarella cheese in a large bowl & blend.  Add some S&P.

 

Pat the eggplant slices dry & sprinkle with ground pepper.  Place them on a cooking sheet covered in parchment paper (or foil treated with cooking spray – because you do not want these guys sticking).  Bake about ten minutes.

Layer some sauce on the bottom of a casserole pan.  Spread about 2 TBS of the filling on each of the eggplant slices.  If you have extra – spread it around.  Carefully roll those guys up & place them in the pan, seam side down.

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Layer some more sauce on top & then sprinkle with mozzarella.  Cover tightly with foil & bake for 1 hour.  Remove from the oven & uncover & let rest a good 5-10 minutes before cutting in.  Serve with more cheese and/or parsley and/or basil and copious red wine.  See?  You like eggplant!

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DDD #107 – Herbivorous Butcher No Box Unboxing & a Vegan Cheese & Deli Meat Review

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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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Click the image below to watch the video.


 

 

 

 

DDD #105 – Herbivorous Butcher Unboxing & Review

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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 as I unpack a bunch of Herbivorous Butcher items & review them. Also – meet BRUCE – my newest foster – rescued from the South Korean dog meat trade.

 

DDD #101 – Vegan Big Mac with Beyond Burgers & Copycat McDonald’s Special sauce

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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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These came out UNBELIEVABLY well!  I was a lifetime Big Mac whore & no other fast food ever appealed to me.  My Big Mac pizza was pretty successful but this burger puts that to shame.

Above, beneath my Big Bam pizza, is a real Bic Mac – followed by my copycat & then a side by side.  Doesn’t the vegan one look BETTER?  This really is the closest I think you can come to the real thing.  Click the image below to watch the video.


DDD #101 – Vegan Big Mac with Beyond Burgers & Copycat Special sauce

Makes 2 Big Macs

INGREDIENTS

1 package Beyond Burgers (or 4 vegan burger patties)

3 sesame seed buns (or just two – if you are not interested in the center piece of bread)

4 slices vegan cheese

Iceberg lettuce – chopped

Onion – minced

Pickles – sliced

Copycat Special Sauce

1/4 cup vegan mayo

1 TBS vegan French dressing

1 TBS sweet relish

1 TBS minced onion

1 TBS yellow mustard

1/2 tsp white vinegar

1/2 tsp onion powder

1/2 tsp garlic powdet

1/2 tsp smoked paprika

DIRECTIONS

Whisk the sauce together.  et aside.

If using Beyond Burgers – make each patty into two thinner patties.

Cook the burgers & top with cheese & melt.

Assemble the Big Mac: smear two bottom buns with sauce & top with onions, pickles & lettuce.  Put a cheeseburger on each & stack them.  Top with the bun.

Devour!

DDD #97 – REVIEW! Miyoko, Punk Rawk, and Follow Your Heart Vegan Cheeses

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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 review.

 

DDD #94 – McDonald’s Copycat – Vegan Filet-O-Fish Sandwich & Tartar Sauce

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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 for the video.

McDonald’s Copycat – Vegan Filet-O-Fish Sandwich & Tartar Sauce

for the fishless filets

1 lb block extra firm tofu

1 sheet roasted nori – cut into squares the size of your tofu cakes

1/2 cup all-purpose flour (or your flour of choice)

Water

1 TBS flaked roasted seaweed

1 TBS kelp granules

pinch salt

1 TBS fresh lemon juice

Panko or other bread crumbs – about 1/2 cup or more

Cooking spray

2 slices vegan cheese

2 buns

for the tartar sauce

1/4-1/3 cup vegan mayo

1 tsp sweet relish

1 tsp chopped dill pickle

1 tsp minced onion

1 tsp fresh lemon juice

pinch of salt

Heat the oven to 400 degrees.

Split the tofu in half & then press them between paper towels with something heavy on top.  After 20 minutes or so – cut the two slices into squares.

Put panko in one bowl.  In another, whisk enough water in with the flour, flaked seaweed, kelp granules, lemon & salt so you get a thin batter.  Put a square of nori on each tofu cake & dredge through the batter & then the panko – getting all sides covered.  Place on a cooking sheet topped with parchment paper.  Spray with some cooking oil & bake for about 30 minutes or until the breadcrumbs are golden.  Top with cheese & cook until melted.

While they cook, whisk the tartar sauce ingredients together.

When the tofu is golden & the cheese melted, place each tofu cake on a bun & top with tartar sauce.  Enjoy!

 

DDD #90 – Vegan Fried Sage and Mushroom Cream Pasta Sauce with Orecchiette

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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.

Ok – this pasta.  A Facebook friend requested it & I could not believe I had not already posted the recipe.  This dish is an old regular of mine from 25 years ago & there is a funny story that goes with it.  I used to make it all the time at home & for company & many of my friends had asked for the recipe.  One day, my then boyfriend & I were served a mushroom cream pasta dish at my friend Angie’s.  My boyfriend took one taste & looked at me and said, “Babe!  This is amazing!  You have to ask for her recipe!”

Yeah.  Well – it WAS my recipe.  The only difference was that she added salt to hers & I was still brainwashed into thinking using salt was a capital sin.   I learned that lesson well that day & now I consider salt a genuine ingredient in most things – not just a forgettable & optional seasoning.  There are all kinds of fancy salts widely available now, too, and some even have healthy benefits.  Pink Himalayan salt, for example, boasts these benefits:

(from http://fitlife.tv/10-amazing-benefits-of-pink-himalayan-salt/)

  • Create an electrolyte balance
  • Increases hydration
  • Regulate water content both inside and outside of cells
  • Balance pH (alkaline/acidity) and help to reduce acid reflux
  • Prevent muscle cramping
  • Aid in proper metabolism functioning
  • Strengthen bones
  • Lower blood pressure
  • Help the intestines absorb nutrients
  • Prevent goiters
  • Improve circulation
  • Dissolve and eliminate sediment to remove toxins

So, yeah – use salt.   Salt is not just a flavor unto itself.  It also brings out & enhances other flavors.  Trust me.  Too much is awful but just the right amount is magic.

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Vegan Fried Sage and Mushroom Cream Pasta Sauce with Orecchiette

Feeds 2 very well

INGREDIENTS

1 pound pasta cooked according to package instructions

Olive oil

10 or more fresh sage leaves

1 lb mushrooms (of nearly any variety or mix) – sliced

2 shallots – chopped

3 garlic cloves – chopped

1 cup (or more) vegan dairy (a combo of non-dairy milk & some vegan soft cheese of your choice)

1/4 cup vegan Parmesan

Salt & pepper to taste

Parsley – chopped as garnish (it adds a lot of flavor!)

Extra Parmesan for garnish

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DIRECTIONS

Cook the pasta.  Reserve about a cup of the pasta water (in case you need it to thin your sauce later) & drain the pasta.

Heat 1-2 TBS olive oil over med-high heat & fry the sage a few minutes.  It need not brown.  Drain on paper towels.

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Add the mushrooms & about a tsp of salt & raise the heat to high.  The salt will help the mushrooms release their moisture.  Stir the mushrooms occasionally – letting them get seared.  When they are nice & brown – add about another TBS of olive oil & the shallots & garlic.  Fry for about 2 minutes & then add the vegan dairy & Parmesan.   Crumble the fried sage & add that to the sauce.  Bring to a boil & then lower to a simmer.  It should thicken very quickly.  Use more cream & cheese if you want a pasta with more sauce.  Add some pasta water if it gets too thick.   When it is the consistency of a heavy cream sauce – season to taste with salt & pepper.  Add the pasta, stir to combine & serve it up.  Garnish liberally with chopped parsley & maybe more Parmesan.

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DDD #84 – Vegan Sausage and Spinach Stuffed Shells

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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 is another very easy dish.

Vegan sausage is usually pretty nasty but I keep hoping I can find a way to doctor it up & make it edible and, finally, with this dish – I SUCCEEDED!  The secret was a pinch of fennel & a shit ton of crushed red pepper.  The filling in these shells was so delicious – I kept eating it directly out of the pan.  A few simple ingredients, a half hour in the oven – and you are neck deep in heaven.  Trust!

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Vegan Sausage and Spinach Stuffed Shells 

(This makes enough to fill three pie dishes)

INGREDIENTS

1 lb dry fill-able pasta shells (any variety works)

Olive oil

4 vegan sausages – chopped

1 lb fresh spinach (or kale or arugula or other greens of your choice)

4-10 garlic cloves (depending on the size & your passion for garlic) – coarsely chopped

2 (10 to 15 oz) cans chopped tomatoes (I used Rotel & fire roasted tomatoes)

1 lb vegan ricotta

8 oz or more vegan mozzarella

1/2 cup grated vegan Parmesan

1 tsp dry fennel

1 tsp dry oregano

1 TBS crushed red pepper (I used closer to 3 TBS but I love spice)

1-2 cups red pasta sauce (I used some spicy Rao’s & spicy Guy Fiery sauces but homemade would be even better)

S&P

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DIRECTIONS

Heat the oven to 350 degrees.

Cook the pasta until al dente – or maybe a minute less than the package suggests.  Drain & run under cool water.

Heat 1-2 TBS of olive oil in a large saute pan.

Saute the sausage with spices (fennel, oregano & crushed red pepper) until it is begins to brown.

Add the garlic & spinach & tomatoes.  Cook until the spinach is just wilted.  Season with salt & pepper & blend them in.

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Put the mix in a food processor & puree it.  Add about 1/3 of your mozzarella & the ricotta.  The blending is not strictly necessary but it makes filling the pasta easier if the filling is mushy.

Put some of your pasta sauce on the bottom of a casserole or pie dish.  Fill the pasta shells & place them on top of the sauce.  Sprinkle with whatever amount of mozzarella appeals to you and additional sauce, if you like a wetter dish.  Maybe sprinkle some vegan Parmesan on there, too.  Put it in the oven & bake for about 30 minutes or until the cheese is melted & bubbly & the pasta is brown in spots.  If you want to freeze some – wrap the dish in foil & freeze – UNCOOKED.

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DDD #81 – Vegan Eggplant Timbale with Rigatoni in Vodka Sauce

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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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Click the image above to watch the video.

A long, long time ago, I had a boyfriend.  And that boyfriend had – egads! – ex-girlfriends.  One of these ex-girlfriends was (and remains) a famous actress.  A beautiful, famous actress.  She had been reaching out to him to “reconnect.”  My boyfriend at the time announced that he would be having dinner with this ex at some point in the future.  I informed him that I would be attending this dinner myself.  He looked at me like I was crazy.  “Nothing’s going on,” he explained.  “She just wants to get together.  We are friends.”  I explained that, as his live-in girlfriend, his friends should be my friends, too, and asked that if everything was so innocent, why couldn’t he just invite her over to our home for dinner.

It took a bit but I won this debate.  The invitation was extended & then the pressure was on.  ME.  On me because I had to cook the damned dinner – a dinner to impress this chick.  I wanted to impress her with both my culinary skills & with the level of our domesticity.  It was a passive-aggressive counter-attack to what I sensed were not entirely innocent intentions on her part.

This was pre-internet and pre-40 million cooking shows – so I had only my trusty collection of cookbooks to consult for ideas.  After hours of deliberating – I ended up making two dishes I had never made before – always very dangerous if making a good impression is your top priority.  I made a two-color soup much like this one (this one here is not my creation):

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Photo borrowed from HERE.

And I made an eggplant timbale as shown here in this blog.  As fate would have it, my dinner was a huge success & the ex-girlfriend was smart & funny & charming & the two of us were quickly gabbing like old friends, nearly cutting my boyfriend from the conversation completely.

And – for the record, ladies (and gents) – this ex-girlfriend never “reached out” to “touch base” again – to either me or my boyfriend.  So – my instincts had been correct.  She had been perhaps interested in rekindling more than just old times.  But – to her credit – once she met me, she was forever respectful and was never again a threat to our domestic bliss.

So – if you ever need to impress someone or scare off some interested interloper from meddling with your love life – serve them this whopper of a dish.  It is far easier to make than folks guess and it tastes delicious – and it is classier than a slap fight & hair pulling.

Also – as an aside, I bought this fucking gigantic can (I know canned tomatoes are bad but sometimes you gotta bend rules) of tomato sauce for $2.69.  That is practically free!  It makes 12 cups of whatever the Hell sauce you are making.  I made arrabbiata (surprise, surprise) and I froze 8 cups of it & used 4 cups of it to make the vodka sauce in this recipe.

Vodka Sauce – large quantity

INGREDIENTS

2 28-ounce cans tomato sauce

1 small onion – diced

1/2 cup vodka (optional)

1/4 cup olive oil

5 garlic cloves – chopped

1 TBS crushed red pepper (optional)

1 cup chopped basil

1 cup peas – optional

S&P to taste

For a pink sauce (optional) – 1 cup vegan heavy cream or vegan cream cheese

DIRECTIONS

Heat oil & saute the onion until soft.  Add garlic for one minute then add the vodka.  Cook on high a minute & then add the other ingredients, bring to a boil then reduce heat to low & simmer for 30 minutes or more.  For a pink sauce – add 1 cup vegan heavy cream or vegan cream cheese.

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Vegan Eggplant Timbale with Rigatoni & Vodka Sauce

INGREDIENTS

FOR THE TIMBALE:

1 pound rigatoni (or other pasta) – cooked & drained

8 oz vegan mozzarella

4 large eggplants

1/4 cup bread crumbs

1/8 cup vegan Parmesan

Chopped tomato or chopped fresh parsley or basil – as garnish

DIRECTIONS

Pre-heat the oven to 350.

Slice the eggplants into 1/4 inch slices.  You can go the long way or the other way – creating round disks.  (OPTIONAL – Place in colanders or on paper towels & sprinkle with salt on both sides.  Let the eggplants drain for about 30 minutes.  This not only helps remove moisture from the eggplant but also minimizes bitterness. I skipped this step.)

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You can either rub olive oil into your eggplant before grilling or you can dip them in an Italian salad dressing – really just to lubricate them so they do not stick to the grilling surface & tear apart.  Grill (a grill pan works, too) the eggplant until they get nice grill marks on one side, turn them & repeat.  Remove & set aside.

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Cook the rigatoni according to the box directions.  Err on the side of under-cooking – as they will cook more in the oven.  Drain the rigatoni & mix in a bowl with cheeses & 2 or more cups of vodka sauce.  Add more sauce if you like a really wet pasta.  You will have extra vodka sauce that you can use to add as a garnish to the finished slices of timbale or to use in another recipe.  It might be nice to have extra sauce for the timbale when you are in the leftovers phase.

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ASSEMBLY-

Grease a spring form pan & then put some bread crumbs & vegan Parmesan inside.  Swirl the pan to coat all the surfaces.  Throw any unstuck bread crumbs/cheese away.

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Line the inside of the pan with grilled eggplant.  You can either do as I did or, if you have circular disks, fan them on the bottom of the pan & then stick some, overlapping, up on the sides.  However you do it – try to cover every part of the pan with eggplant.  Pour the pasta & vodka sauce & cheese mix in – layering in extra cheese, if you fancy.  Top with any remaining eggplant slices.

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Cover the timbale in foil & place some heavy dishes on top & put in the fridge to compress for about 15 minutes.

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Then – bake at 350 for about 45 minutes.  Let rest, unmolested, for at least 15 minutes and then put a serving dish on top of the timbale, flip the whole thing over & then very carefully – remove the spring form pan.

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Garnish with either grated Parmesan or extra vodka sauce.