DDD #133 – Vegan Keto Curry Soup with Cauliflower Rice & Kale

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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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Vegan Keto Curry Soup with Cauliflower Rice & Kale

Feeds 6 very well

INGREDIENTS

1-2 TBS olive oil

I onion – diced

1 head of kale – ribs removed & chopped

1 head of cauliflower

8 carrots – chopped

5-6 ounces coconut milk

8-10 cups vegan stock

4 garlic cloves – chopped

2 TBS curry powder

1 tsp smoked paprika

1 tsp ground cumin

1 tsp turmeric

1 tsp crushed red pepper

DIRECTIONS

Heat the oven to 400 degrees.

Cut the cauliflower into florets & spray with cooking spray (or toss in a little oil).  Roast at 400 for about 30 minutes.  Once cooled, rice the cauliflower by pulsing a few times in a food processor or using the grater blade.  Or – grate the cauliflower manually.  Set aside.

Heat 1-2 TBS olive oil & saute the onions until soft.  Add the garlic & spices & stir for a minute.  Add all the other ingredients & bring to a boil.  Simmer until the carrots are tender.  Season with S&P.  Add more water or stock if it gets too thick.

Serve!

 

DDD #131 – Luvo & Hodo Vegan Thai Curry Food Review (Nuggets & Coconut Curry Rice)

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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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DDD #130 – Just Egg Review & Personal Loss

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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 video above to watch the video.

Once again, for the 4th time in ten years, my home is plunged into grief by the sudden loss of a family member. Yesterday, I lost one of the best friends I have ever had in my life – my sweetest, sweet boy, Levi Dexter Gordon. My Dexter. He came into my life a little under 13 years ago – to help me recover from the devastating loss of my pug, Dempsey. Dexter started & ended his life very frail. He was a very sick puppy but, together, we got him right & robust & as muscular as you would expect a Frenchie to be. He cuddled my then senior pit mix, the very cantankerous Girl Friday, from behind so she could not bite him & he was there to comfort me when we lost her. In his prime, he was an only dog, and he was a huge personality – uber-protective of me, playfully tearing the pants at the ankle of many of my guests, unapologetically trying to bite anyone who dared approach me if he was in my lap & terrorizing veterinarians. Together, we drove to Michigan in the winter of 2007/8. He was my companion & comfort during my brutal month there & then spent 3 cold, winter months in Boston with me. He crossed country with me in a car twice. When Sarah MacLaughlin ads guilted me into adopting another dog – I took in twin pugs, Ella & Grisbi. I was afraid he would be jealous & unaccepting but he adored them both immediately. He was there for me when 11-month-old Ella died of a bee sting. When I adopted TEENY Moxie – he was wise & gentle enough to let Grisbi cuddle her until she was resilient enough to handle his enormous energy & enthusiasm. He was there for me when Grisbi died suddenly at the age of three. He welcomed Memphis as family immediately and gave him long & loving ear & face baths. He was there for me when we lost Memphis, suddenly. He graciously welcomed competing Frenchie, Hayden, into our home & even seemed to grow younger in the presence of her youthful enthusiasm. As important as his generosity was to the dogs I adopted into the family without consulting him – the generosity of his soul in accepting & nurturing about 15 foster dogs I have taken in and adopted out over the years was of equal impact. I could never have been a part of Road Dogs & saving doggy lives – if Dexter had not been so totally on board.

Just over 5 years ago, Dexter was diagnosed with an untreatable pinched nerve in his back which left him increasingly lame and, eventually, incontinent. My home became a labyrinth of yoga mats & rugs for traction for him & my bed was a patchwork of waterproof blankets – so he could still sleep with us each night. He handled his failing health with dignity & courage & forgave me every time I got frustrated with what felt like a life of endlessly cleaning pee & poo. I am so incredibly ashamed of ever letting him experience my sometimes frustration with something so out of his control. I am sure he was far more frustrated than I. But – he was a king among dogs & I know he understood.

Dexter was the man in my life for the last 13 years. He was my friend, my confidant, and my protector. I feel anchorless in his absence. Truly. Despite his frailty, he was all heart & bravado until his last days.

Dexter – I love you even more than you loved me. I still see you everywhere and it will take a long time for me to forget the routines that were ours. I miss your love of fashion & your pride in wearing any outfit. I miss you barking in impatience if I left you downstairs & the steps were too much for you. I miss carrying you around and looking at your face as I did so – seeing the total trust there & the blind acceptance of whatever it was I was carrying you toward. I miss your wonky, wobbly run toward me whenever I knelt on the floor & called you to me. I miss the slow & deliberate placement of your stinky kisses on my face. I miss your snoring. I miss how it feels to see you looking back at me. I miss all that trust & faith & love – directed at me. I thought we had more time. I knew it would not be enough time – but I thought we had more – measured in years – if we were lucky.

That is not what happened. You decided it was time & all I can do is accept that. You went in your sleep, on a freshly cleaned bed in a new outfit from your grandmother, Gail. And you decided to go while I was not here. I am torn about that but this was your choice.

Know I loved you completely – from the moment I saw you. I went to the breeder (first & last breeder visit of my life) meaning to choose a cream boy Frenchie from a litter of 5 cream pups & one brindle. I went home with the brindle – the boy with the biggest ears I had ever seen & the giant tummy. I was nervous because I understood the responsibility you represented – but it is a responsibility I am forever grateful to have taken on.

I loved you then & I love you more now. You are one of the very best things that ever happened to me. I am honored to have been your friend. So are all the dogs here and elsewhere who had the great opportunity to know you. None of us here could possibly have loved you more than we do. You were our patriarch.

RIP, Dexter – my baby, my boy, my man. I will forever love you as much as you loved me – times infinity. xoxoxoxox

 

DDD #129 – Vegan Spicy Teriyaki King Trumpet Mushrooms

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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.

Vegan Spicy Teriyaki King Trumpet Mushrooms

Feeds 2 with rice & a side veggie

INGREDIENTS

9 or more ounces of King Trumpet or Oyster mushrooms

1 cup water

2 TBS brown sugar

1 TBS sesame oil

2 TBS minced ginger

6 TBS low sodium soy sauce

1 TBS sambal oelek (chili paste) – optional

1 TBS vegan oyster or mushroom sauce

1/4 cup cornstarch whisked into 1/4 cup water

Cooking spray (or oil)

GARNISH – steamed rice & bok choy & sesame seeds

DIRECTIONS

Cut the tops off the mushrooms & either set aside for some other use or use in this recipe.  Slice the stems 1/2 inch thing.  Score them in a criss-cross & set aside.

Warm the water, sugar, sesame oil, ginger, soy sauce, sambal oelek, and oyster/mushroom sauce until the sugar dissolves.  Pour over the mushrooms & let marinate for 20-30 minutes.

Steam your rice, adding boy choy in the final three minutes.

Heat a pan treated with cooking spray or 1 tsp of oil.  Reserving the marinade aside – sear the mushrooms on both sides until browned & caramelized.  Set aside.  Bring the marinade to a boil in that same pan & add the cornstarch mixture.  Heat until thick.

Add mushrooms to the sauce, heat through & serve atop steamed rice & bok choy.  Garnish with sesame seeds.

 

DDD #128 – 10-Ingredient Vegan Spicy Chinese Barbecue Chicken with Broccoli

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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.

 

Click the image above to watch the video.

This is as easy as a dish can be!  It took me less time to make the chicken & broccoli than it did to make the rice.  Easy, delicious & as spicy (or not) as you please.  Ok – I list 11 ingredients but I only used snap peas because I had them.  Use them, lose them, substitute them with something else.  Your call.

Vegan Spicy Chinese Barbecue Chicken with Broccoli 

Serves 2

INGREDIENTS

9 (or more) ounces vegan chicken (I adore Beyond Meat brand) – cubed

Broccoli for two – cut into florets (amount is up to you & your love of broccoli)

1-2 jalapenos (red or green) – diced (optional & up to your tolerance for heat)

1 scallion – sliced (green & white parts)

1 TBS olive or coconut or other cooking oil

for the sauce (double this sauce recipe if you like a lot of sauce or want extra sauce for some rice)

1/4 cup vegan hoisin sauce

1/4 cup soy sauce (or liquid aminos or tamari)

1 TBS chili paste (sambal oelek or chili garlic sauce)

1 tsp fresh minced ginger (I used bottled)

2 TBS dark berry jam (I used Marionberry jam but blueberry, blackberry or raspberry would work.  Orange might be nice, too!)

GARNISH: warm cooked rice, sesame seeds, sliced scallions

DIRECTIONS

Make rice or whatever grain you like.

Heat the oil & saute the jalapenos & scallion slices for a minute or two.  Add the remaining sauce ingredients & the chicken.  Heat for a few minutes until the chicken is warmed & the sauce thickens a bit.  Lower heat & set aside.

Boil water & blanch the broccoli & peas (if using) for 5 minutes then drain.   You can either add the broccoli to the chicken & sauce or simply serve it beside the chicken.

Plate with some rice & garnish with sesame seeds & scallion slices.

DDD #125 – Vegan Thai Pad Gra Prow – Spicy Beef & Basil – with Wide Rice Noodles & Bok Choy

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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!  Vegan Thai Pad Gra Prow – Spicy Beef & Basil – with Wide Rice Noodles!!!  I added fresh noodles that I bought at Bangluck but this would go just as nicely over rice – or in lettuce wraps.

This dish is very easy & doesn’t use anything especially exotic.  I recommend it very highly!

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Vegan Thai Pad Gra Prow – Spicy Beef & Basil – with Wide Rice Noodles & Bok Choy

SERVES 2 well

INGREDIENTS

A 1-2 TBS sesame oil (or olive oil)

7 (or more) ounces vegan beef (I used seitan)

16 ounces fresh rice noodles (or cooked pasta or cooked rice)

1/2 red bell pepper – sliced into strips

1/2 small onion – diced

2 jalapenos – diced

2 heads bok choy – cleaned (optional) & chopped a bit

5 garlic cloves – chopped

1 TBS liquid aminos (or soy sauce or tamari) – plus extra

1 tsp dark soy sauce – plus extra if you think it needs more

1 tsp vegan oyster or mushroom sauce

1 TBS sambal oelek

1/2 tsp agave nectar (or brown sugar)

1/2 – 1 cup basil leaves (I used a mixture of Thai sweet basil & Thai holy basil but any basil will do – Thai ones being preferred)

GARNISH – lime wedges, cilantro

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DIRECTIONS

If using noodles – separate them under cold running water.  If using pasta or rice – cook it & set aside.

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Heat the sesame oil (1 or 2 TBS) in a wok or large saute pan.

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Add the red bell pepper, onion & jalapenos.  Saute until soft.  Add all the other ingredients except the garlic & basil (and the garnish).  Heat the noodles & meat through & let the bok choy wilt.  I added a bit of extra liquid aminos here because I thought the dish needed a tad more salt & moisture.  This is your call.  Once the bok choy is wilted & the ingredients are well-combined – stir in the garlic & basil.

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Serve with cilantro & lime wedges!

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DDD #124 – Easy Vegan Garlic Sesame Chicken

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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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There is nothing easier than putting raw ingredients into a crock pot & walking away – only to return in a few hours to a home that smells yummy & food that is delicious.  But this comes together on the stove top in about 5-10 minutes.

This is the easiest fucking dish ever.  I used Beyond Meat’s vegan chicken one & Morning Star Veggie Pulled Pork the next time.

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Easiest Ever Vegan Garlic Sesame Chicken (with or without Honey) for the Slow Cooker

Feeds 2 well with rice

INGREDIENTS

9 oz vegan chicken or other vegan faux meat

6 cloves garlic – minced

1 small onion – diced

1/4 cup of some dark berry jam – I used blueberry but blackberry would be great

1/4 cup hoisin sauce

1 TBS agave nectar

1/2 cup low sodium soy sauce

1 tsp crushed red pepper

1 TBS sesame oil

1 – 2 TBS cornstarch (optional)

1 TBS dark (black) soy sauce (optional – for color)

For garnish:

Scallions, sesame seeds and/or Thai basil and cooked rice

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Directions

Cook some rice.

STOVE TOP VERSION

Heat the sesame oil & cook the onions until soft.  Add the garlic & after one minute – add the remaining ingredients (the corn starch is optional).  Heat through.  Add water if it gets too thick – cornstarch if it is too watery.  Add the dark soy sauce if you want a darker color.

Garnish as you desire & serve over rice.

SLOW COOKER VERSION

Put everything EXCEPT THE CORNSTARCH the garnishes in your crock pot.  Stir it all up.  My crock pot has no settings so I assume it is just always on high.  Leave it alone for an hour or two – stirring it if you can or want to but it doesn’t need it.

Once it was all bubbly & hot, I used a slotted spoon & took the chicken out and used two forks to sorta shred it – like a pulled pork.  I whisked about 1-2 TBS cornstarch into the sauce to thicken it & then returned the shredded chick to the pot.  I let it sit a while longer but it didn’t need it.  It didn’t REALLY need the shredding or cornstarch, either, so if it looks good to you right outta the pot au naturale – go for it!

Then I garnished it & ate some over rice.  I enjoyed it.

True story.

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DDD #123 – Halloween Special & Spicy Vegan Corn Chowder

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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.

I offered another vegan Corn Chowder a while back.  That recipe is Spicy Vegan Corn Chowder with Coconut Cream, Cilantro & Lime.

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I also posted this Vegan Fennel, Leek & Corn Chowder.

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OK – so – this recipe makes a lot of soup and it is absolutely entry-level easy.  It would feed six easily, especially if you served it with crusty bread & a salad.  Also – like so many of my recipes, it is extremely forgiving & customizable.  I would have added carrots but I had none.  You can add other veggies you might have or lose some I used if you don’t have them or do not like them.

The photos below are explained in the video.

Spicy Vegan Corn Chowder

INGREDIENTS

6 TBS cup butter

1/4 cup flour

1 small onion – diced

2 Russett (or other) potatoes – peeled & diced

1-3 jalapenos – seeded & diced (optional)

3 stalks celery – chopped

3 cobs of fresh corn – corn cut from the cob

2 (15 oz) cans of cream-style corn

6 cups non-dairy milk

1 TBS sriracha (optional)

5 sprigs fresh thyme

S&P to taste (at least a tsp each)

 

DIRECTIONS

Melt the butter in a large stock pot over med-high heat.  Add the onions, celery & jalapeno.  Saute about 5 minutes, stirring & taking care not to brown the onions.

Stir in the flour.  This should create a thick paste pretty quickly.  Increase heat to high.  SLOWLY – as in – a cup or less at a time – add the milk.  Let each portion heat through & thicken a bit.  This isn’t brain surgery & the soup will thicken as it heats anyway but this going slow stuff hastens that process.

When all the milk has been added, bring it to a boil & then reduce heat to medium.  Add all the other ingredients.

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Add the thyme sprigs whole.  Cook over medium or low heat until the potatoes & corn soften.  Twenty minutes or so – depending how large the bits of potato are.

Remove the thyme sprigs & serve with cracked pepper and/or its of fresh thyme.

 

DDD #120 – Spicy Vegan Chinese Eggplant – Better Than Take-Out!

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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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My debut novel is out!  Check it out!  I think it is HILARIOUS!  I hope you will, too!

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Click the image above to watch the video.

This dish is SO easy & outrageously delicious!  It is also genuinely spicy but you can control that level yourself.

Spicy Vegan Chinese Eggplant

Serves 2 or more

INGREDIENTS

2 medium eggplants – cut into 1/2 inch cubes

1 onion – diced

Thai basil (or red basil or regular basil) – chopped – optional

Sesame oil

6 garlic cloves – chopped

4 TBS minced ginger (I used jarred)

3 TBS brown sugar

1 TBS sriracha

2 TBS sambal oelek (or chili garlic sauce)

2 tsp molasses

3 TBS reduced sodium soy sauce

1/2 cup tomato sauce

2 TBS rice vinegar

Crushed red pepper

Salt

Sesame seeds

1/2 cup water

OPTIONAL – 1-3 TBS black soy sauce for a richer color

Scallions – green parts sliced – as garnish or sesame seeds or additional sliced basil.

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DIRECTIONS

Heat 1-2 TBS sesame oil in a pan & add the eggplant.  Add a little salt & some crushed red pepper.  Add the diced onion.  Saute over medium heat until tender but not mushy.  Maybe 5-8 minutes.

 

 

Add 2-3 TBS sesame seeds & the garlic & the ginger.  When the garlic begins to brown add the tomato sauce, brown sugar, srirachasambal oelek (or chili garlic sauce), molasses, soy sauce, rice vinegar, & water.  Simmer over med-low heat for ten minutes.  Add the eggplant & onions & simmer another 5 minutes.  Stir in some chopped basil (if using).

Serve over rice garnished with additional chopped basil, the scallions & some additional sesame seeds.

 

 

DDD #119 – Vegan Sriracha Chicken Bowl with Broccoli

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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 for this recipe.  Plus – watch it to meet my newest foster dog – an adorable & brave trauma rescue from Uruguay and hear how I met Rachel Maddow, Fairuza Balk, Doyle from the Misfits & more!

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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 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)

1/4 red bell pepper – chopped

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 #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.


Click the image above to watch the video.

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 #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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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.

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.

~

 

vromans back


Click the image above to watch the video.

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 #111 – The Ivy Copycat Grilled Vegetable Salad with Lime Vinaigrette

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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.

~

Click the image above to watch the video.

The Ivy Copycat Grilled Vegetable Salad with Lime Vinaigrette

serves 2 as an entree

INGREDIENTS

for the dressing

Juice of 1-2 limes

match the lime juice with an equal part of olive oil so it is 50/50.

Add about 1 TBS each of balsamic vinegar (or other vinegar) and agave

Season to taste with S&P.

Combine & taste.  Tweak to suite your palate.

for the salad

Your choice of greens – or a mixture (arugula, romaine, butter lettuce, watercress, field greens – your call)

1 zucchini

1 yellow squash

2 ears fresh corn – in the husks

1 bunch asparagus – tough bottoms trimmed

1 red bell pepper – seeded

1/2 cucumber – diced

1 handful cherry tomatoes – haved

3-4 radishes – chopped

1/4 small red onion – diced

1 avocado – chopped

OPTONAL  – chopped herbs (basil or cilantro), protein (chickpeas, black beans, vegan chicken or any other protein you desire)

DIRECTIONS

Make the dressing while the veggies are grilling.

Slice the zucchini & squash in 1/4 inch thick slices & grill until softened & there are grill marks – turning a few times.  Do the same with the red pepper & asparagus.  Set aside.  Grill the corn in the husks until blackened on the outside.  Cool & throw the husks away then cut the corn from the cobs.

Now – just assemble the salad the way you would any other.  If there are going to be leftover veggies – do not dress them.  They will stay fresher in the fridge undressed.

Serve & enjoy!!!

 

DDD #110 – Jackfruit Company Teriyaki Jackfruit 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.

~


Click the image above to watch the review.

 

DDD #109 – Simone Turkington’s Easy Vegan Sri Lankan Feast

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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.

~

 

 

My friend, Simone Turkington, comes over to treat us to four of her mom’s Sri Lankan delicacies!  She makes Bandakka (an okra & turmeric dish), potato & coconut milk curry, mock lamb curry & sambol (a coconut-based condiment).  Click the image above to watch!