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

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All Photos © Christine Elise McCarthy 2017

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

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Click the image above to watch the video.

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

1989 – above.  2017 – below.

Kyle fan art by @LuxBlackArts

Isn’t that cool?  Anyway –

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

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5-Minute Vegan Sticky & Spicy Indian Masala Chicken Fingers

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

INGREDIENTS

9 oz vegan chicken

2 TBS garam masala

1 tsp smoked paprika

1 tsp salt

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

2 tsp soy sauce

2 TBS sriracha

1 TBS ketchup

juice of 1/2 lime

Agave nectar

Olive oil or cooking spray

GARNISH – sliced scallions, sesame seeds

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DIRECTIONS

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

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

Serve with choice of garnish.

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DDD #48 – 10-Minute Spicy Vegan Sriracha Chicken & Broccoli Bowl

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All Photos © Christine Elise McCarthy 2017

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

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Click the image below to watch the video for this recipe.

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This chicken & broccoli comes together faster than the rice – so – if you have warm, cooked rice ready – you can serve this in ten minutes.  None of the ingredients are particularly exotic but it is GENUINELY spicy.  I like a lot of heat & this took it to my limit – so – if you are more timid in the spice department – cut the spicy things way back or drop them completely.  I used – as always – Beyond Meat brand vegan chicken because it is absolutely the best on the market.  It comes in 9 or 12 ounce packages.

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10-Minute Spicy Vegan Sriracha Chicken & Broccoli Bowl

Serves 2

INGREDIENTS

9 to 12 ounces vegan chicken – cubed

1 jalapeno – seeded & diced (optional)

Olive oil

1-5 dry red chilies – halved & seeded (VERY optional as these are VERY spicy – and if you use hem – do not chew & swallow them – but pick them out when you eat)

1/2 cup vegan hoisin sauce

1-2 TBS sriracha sauce

1-3 tsp crushed garlic (I used jarred)

1 TBS ginger (I used jarred)

Broccoli for 2 – fresh or frozen

Salted peanuts

Sliced scallions as garnish

Cooked rice for 2

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DIRECTIONS

Cook the rice.  If you are using fresh broccoli – steam it a few minutes until it is done to your taste & set aside.  If using frozen – cook it according to directions & set aside

Heat 1 TBS olive oil in a pan.  Saute the jalapeno & red chili – if using them.  When the jalapeno is softens (a few minutes) – add the garlic & ginger & saute 1 minute.  Add the hoisin & sriracha and the chicken & heat the chicken through.

Assemble the bowls with the rice, broccoli & chicken & garnish with peanuts & scallions.

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

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All Photos © Christine Elise McCarthy 2017

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

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

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

Serves 2

INGREDIENTS

Drizzle of olive oil

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

1-2 garlic cloves – chopped

2 tsp cider vinegar

2 tsp Dijon mustard

A few dashes of soy sauce or tamari

1/3 cup ketchup

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

1 TBS Sriracha

1 tsp molasses

A few dashes vegan Worcestershire sauce (optional)

1 tsp smoked paprika

1/2 tsp brown sugar

1 tsp onion powder

1 tsp garlic powder

1 tsp chili powder

DIRECTIONS

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

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

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

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

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

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I used it in tacos – HERE.

And on pasta – HERE.

And on pizza HERE.

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

Serves 6

INGREDIENTS

2 (20 oz) cans of young jackfruit

9 oz vegan chicken (or two more cans jackfruit)

4 garlic cloves – chopped

2 TBS cider vinegar

2 TBS Dijon mustard

1/3 cup soy sauce or tamari

2/3 cup ketchup

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

3 TBS sriracha

1 TBS molasses

2 TBS vegan Worcestershire sauce (optional)

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

2 tsp smoked paprika

1/3 cup brown sugar

1 TBS onion powder

1 TBS garlic powder

1 TBS chili powder

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DIRECTIONS

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

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

Serve as you would serve any pulled chicken.

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

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All Photos © Christine Elise McCarthy 2017

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

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Click the image below to watch the video recipe.


 

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

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

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

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5-Minute Vegan Burnt Brown Sugar Chicken Fingers

Feeds 1 or 2 – depending on appetite

INGREDIENTS

1 9oz bag of vegan chicken strips – thawed

2 TBS olive oil

1 TBS brown sugar

2 tsp garlic powder

2 tsp onion powder

2 tsp chili powder

2 tsp smoked paprika

1-2 TBS agave nectar

S&P

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DIRECTIONS

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

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

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

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DDD #35 – Vegan Butter Chicken & Chickpeas

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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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This blog is 5 years old today!   And my Youtube channel just hit 1000 subscribers!  I am very happy about both milestones.

I have a video on my Youtube channelwww.VideoVegan.com for this.  Click the photo below to watch & please subscribe!

I have really become obsessed with my slow cooker.  Slow cookers – as I have many.  The one that I can set to cook for 5 hours & then just keep the food warm is the best because I can set it & go to work & come back 10 hours later to a house that smells delicious & a warm meal waiting for me.  If you don’t have a low cooker – I really encourage you to get one.  Easy doesn’t get easier than a recipe like this one.  Just throw everything in & set the timer for 5 hours & that is it.

I used Beyond Meat vegan chicken because it is, hands down, the best fake chicken on the market.  But you could use real chicken or just use chickpeas.  Your call.

I used two kinds of saffron:

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That Golchin liquid stuff is affordable (under $10) and is GENIUS.  If your store doesn’t carry it – buy it on Amazon or something.

The saffron threads are delicate & lovely but very costly.  They were part of a gourmet gift box I was given for my birthday – and not usually on my shopping list.  Either or both of these work – but I suggest trying to use one – because saffron is such a specific & lovely flavor & adds gorgeous color – but it isn’t really critical for this dish to be a success.  So – if you don’t have it, don’t like it, can’t find it – blow it off.

I used dry chickpeas because I am delighted by how cheap they are & I like that they have been processed less & have no added sodium.  But – if you want to use canned ones – go ahead!  This could be made stove-top easily with canned beans – just don’t add the 4 cups of water.

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Vegan Butter Chicken and Chickpeas for the Slow Cooker

Feeds a LOTTA folks – maybe 8-10 with rice

INGREDIENTS

1 lb dry chickpeas (or 4 cans – but if you use canned chickpeas – eliminate the water here)

3 cups water (4 cups if you are gonna leave it for 10 hours – like I did)

9 ox vegan chicken

2 jalapenos (red or green) – seeded & diced

1 onion – diced

4 garlic cloves – chopped

2 TBS ginger – minced

8 oz tomato sauce (I used a homemade arrabbiata)

6 oz tomato paste

14 oz can lite coconut milk

1/2 tsp crushed saffron threads (optional)

3 TBS saffron liquid (optional)

1 TBS garam masala

1 TBS curry powder

1 tsp chili powder

1 TBS turmeric

2 tsp salt

2 tsp pepper

garnish – cilantro, scallions, yogurt (vegan or otherwise), cooked rice

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DIRECTIONS

Put everything into a slow cooker & set on high for 5 hours.

If you are using canned chickpeas – do not add water.  As you see above – this recipe has lots of gravy (the upper picture is before it cooked & the other is how it looked 10 hours later).  If you want  it thicker – whisk some cornstarch (2-3 TBS) into a little water & stir it in.  It should thicken up.  If it is too thick – add water.

Serve over rice & garnish at will.

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DDD #31 – Sweet & Spicy Vegan Island Chicken with Pineapple

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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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This is a very easy recipe & it is very flexible.  You can use the veggies that I did or sub in ones you prefer.  You could use jalapeno for a spicy dish or add brown sugar for a sweeter dish.  Click the image below for the recipe video & please subscribe to my channel.

Sweet & Spicy Vegan Island Chicken with Pineapple

INGREDIENTS

2 TBS coconut oil

9 oz vegan chicken

1 jalapeno – diced (optional)

1-2 cups dice fresh pineapple

1 red bell pepper – diced

1 cup carrots – chopped or grated

1-2 cups broccoli florets

3 garlic cloves – chopped

2 TBS soy sauce (or liquid aminos or tamari)

2 TBS sriracha

2 TBS ginger – minced

juice if 1/2 lime

2 TBS brown sugar (optional – I did not use it as I am not a fan of things too sweet)

Cornstarch

S&P

2 cups cooked rice OR tortillas (for tacos or wraps) OR lettuce leaves (for lettuce cups)

Garnish: cilantro or sesame seeds or sliced scallions

DIRECTIONS

Thaw the chicken, cube it & toss with some cornstarch.  Set aside.

Heat the coconut oil in a large pan or wok.  Add the veggies (bell pepper, broccoli, jalapeno, carrots) & saute until soft.  Add the soy sauce, sriracha, ginger & combine.  Add brown sugar (if using – I did not). Combine & then add pineapple.  Combine & then add rice (if doing a stir fry).  Stir in the garlic & squeeze in the juice of 1/2 lime.  Season with S&P to taste.  Heat through & serve (either with rice or as tacos, wraps or lettuce cups).  Garnish as you desire & devour!