DDD #132 – Hearty Vegan Beef & Vegetable Stew

Leave a comment

3-28-16-93

All Photos © Christine Elise McCarthy 2019

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

images (1)download (1)

All my posts now have a VERY customizable PRINT & PDF option.  Create a PDF & save the recipe to your computer or just 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.

3-28-16 (97)

3-28-16 (82)

BathingandthesinglegirlCover

vromans back

3-28-16 (37)


To watch the video – click the image above.

There are about an infinity of ingredients in this stew – most of which can be eliminated without a negative impact on this dish.  I happened to have all but mushrooms, an onion & carrots on hand.  If you are missing an ingredient or two (or three) – I think you will still like the results.

I used those vegetarian bouillon cubes above but I am going to stop buying them.  They contain palm oil & an obscene sodium content so – I will be moving on to Better Than Bouillon, when my supply of these runs out.

I served my stew over mashed cauliflower.   When I was done eating – I mixed the leftover mashed cauliflower directly into the stew.  This had the effect of making it seem thicker & denser – but it is just cauliflower – so it actually lightens the dish up.

**NOTE – I made this in a slow cooker (on high) while I hiked.  It was pretty much done when I returned 2 1/2 hours later.  You could make this just as easily stove top – maybe in less time.  Just bring to a boil & simmer until the veggies are cooked.  To thicken it – return it to a boil.  Whisk 1/4 cup cornstarch into some hot water & add to the boiling stew.  It should thicken nicely.  If not – do it again.  Add water if it gets too thick.

3-28-16 (50)

3-28-16 (74)

3-28-16 (90)

Hearty Vegan Beef & Vegetable Stew for the Slow Cooker

Serves 6 or more

INGREDIENTS (VERY flexible – both in what you use & quantity)

Olive oil (or the cooking oil of your choice)

1 (9 oz) vegan ground beef (or more) – I recommend Beyond Meat

1 package (or more) of Gardein Beefless Tips (or your favorite vegan cubed steak)

1 onion – diced

2 Portobello mushroom – cut up (or whatever mushrooms you prefer)

4 carrots – sliced

2 jalapenos – diced (optional)

1-2 cups cubed white-fleshed potato of any variety (I don’t peel my potatoes)

1 small sweet potato – cubed (I don’t peel my potatoes)

2 celery stalks – chopped

4 radishes – cubed (I only used them because I had them so they are very optional)

2 tomatoes – diced (or a cup of canned diced tomatoes)

2-6 garlic cloves – minced

5 cups vegetable stock

1 cup dry red wine (optional) – or another cup of stock

6 oz lima beans (I used frozen)

1-2 cups peas (I used frozen)

1 cup corn (I used frozen)

1/4 cup pasta sauce (I used Rao’s but you can use your favorite or omit it)

1 TBS Bragg’s liquid aminos OR soy sauce OR tamari

1 TBS dry mustard

1 TBS vegan Worcestershire sauce

1 TBS Kitchen Bouquet (seasoning available in the spice aisle or near gravy ingredients)

Few squirts Maggi  (seasoning available in the spice aisle or near gravy ingredients)

1 tsp smoked (or regular) paprika

2 bay leaves

6 whole coves

1 tsp agave nectar (or sugar)

1/4 cup chopped parsley

1/4 cup nutritional yeast (optional)

1/4 cup corn starch (or more)

S&P

3-28-16 (35)

3-28-16 (38)

3-28-16 (44)

3-28-16 (65)

DIRECTIONS

I really prefer slow cooker recipes that require ZERO prep.  Recipes where you just dump the shit into the cooker & go away.  But – I really wanted a stew-like flavor here so – I thought cooking the onions & bringing their flavor – & the flavor of the sauteed mushrooms were important.  Also – browning the steak cubes assists in the visual presentation.  You could certainly just dump it all in & would probably be just as happy with the result.  Your call.

So – heat 2 TBS or so of oil & saute the onions & the beef cubes.  When the onions start to brown.  Add the garlic & saute one minute.  Add the wine (or stock) and quickly deglaze the pan.  Put this into the slow cooker.

In the same pan, add another TBS or so of oil & saute the mushrooms until they begin to sear.  Deglaze the pan with a tiny bit of water & add the mushrooms to the slow cooker.

If you are going stove top – do the steps above & then put those things & the rest of the ingredients (EXCEPT THE CORNSTARCH) into a huge stock pot, bring to a boil & simmer until the vegetables are tender – not more than 1/2 hour.  To thicken it – return it to a boil.  Whisk 1/4 cup cornstarch into some hot water & add to the boiling stew.  It should thicken nicely.  If not – do it again.  Add water if it gets too thick.  Season with S&P.

If you are slow cooking it – dump the rest of the ingredients (EXCEPT THE CORNSTARCH) into the slow cooker & leave it covered & on high for 3 hours or so.   To thicken it – remove the lid. Whisk 1/4 cup cornstarch into some hot water & add to the boiling stew.  It should thicken nicely.  If not – do it again.  Leave the top off until it thickens.  Add water if it gets too thick.  Season with S&P.

If you have am Instant Pot or pressure cooker – Cook for 15 minutes.

Serve over rice or mashed potatoes or – as I did – over mashed cauliflower.   When I was done eating – I mixed the leftover mashed cauliflower directly into the stew.  This had the effect of making it seem thicker & denser – but it is just cauliflower – so it actually lightens the dish up.

3-28-16 (73)

3-28-16 (86)

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

Leave a comment

Screen Shot 2018-09-11 at 1.36.18 PM.png

All Photos © Christine Elise McCarthy 2018

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

images (1)download (1)

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.

9-22-16-68

9-22-16-89

BathingandthesinglegirlCover

vromans back

eggplant-parm-rice-casserole-%25283%2529

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.

9-22-16-85

9-22-16-63

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

9-22-16-40

9-22-16-42

9-22-16-45

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.

9-22-16-46

9-22-16-47

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.

9-22-16-41

9-22-16-43

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.

9-22-16-49

9-22-16-50

9-22-16-51

9-22-16-52

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.

9-22-16-53

9-22-16-54

9-22-16-55

9-22-16-56

9-22-16-57

9-22-16-61

9-22-16-72

9-22-16-88

9-22-16-92

DDD #114 – Rabbit Hole Foods – Vegan Egg, Tuna & Chicken Salads Reviewed

Leave a comment

8-23-18 (20)All Photos © Christine Elise McCarthy 2018

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

images (1)download (1)

~

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.

~

8-23-18 (14)8-23-18 (17)8-23-18 (16)8-23-18 (8)

Click the image above to watch the video.

DDD Ep. #36 – Easy Basic Hummus with Spicy Jalapeno

Leave a comment

Screen Shot 2017-07-09 at 11.46.56 AM.png

All Photos © Christine Elise McCarthy 2014

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

images (1)download (1)

~

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.

~

vromans front

vromans back

Image

I have a video from my channel for this recipe.  Click the image below to watch & please subscribe!

I am kind of on a Mediterranean kick & am VERY excited to attempt a vegan gyro later today but for now – I post this hummus.  My mother always made her own & it is really so easy – nobody should ever buy any that is prepackaged.  All this requires is 8 simple ingredients & a blender.  I added jalapeno because I like them but you need not.  Tahini is a sauce that comes bottled & is readily available at most large grocery stores and it has a refrigerated shelf life like peanut butter – FOREVER.  So go ahead & buy some.

Image

Image

Easy Basic Hummus with Spicy Jalapeno

INGREDIENTS

1 can chick peas – drained

1/4 cup tahini

juice of 1 lemon

2 tsp cumin

1-3 cloves of garlic – to taste

1/2 tsp salt

1 TBS olive oil

1-4 TBS water (depending on how thick you like your hummus)

1/2 – 1 jalapeno – use half for a little spice, all for more spice and use even the seeds for a powerfully spicy hummus – or use none at all

Whip that shit up in a blender or food processor.

Garnish with a drizzle of olive oil, paprika, parsley or diced jalapeno.  Serve with naan or pita or veggies!

ImageImage

ImageImage

DDD #35 – Vegan Butter Chicken & Chickpeas

Leave a comment

Screen Shot 2017-07-05 at 8.24.49 AM

All Photos © Christine Elise McCarthy 2015

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

images (1)download (1)

~

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.

~

4-21-15 (117)

4-21-15 (95)

bathingandthesinglegirlcover

vromans-back

11-23-14 (19)

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:

4-21-15 (38) 4-21-15 (39)

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.

4-21-15 (33)

4-21-15 (79)

4-21-15 (94)

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

4-21-15 (89)

4-21-15 (40) 4-21-15 (51)

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.

4-21-15 (102)

4-21-15 (113)

DDD #34 – Vegan Life Changing Masala with Beef & Chickpeas

Leave a comment

Screen Shot 2017-06-26 at 8.31.34 AM

All Photos © Christine Elise McCarthy 2017

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

images (1)download (1)

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.

The video for this recipe is up on the Youtube channel.  Click the image below to watch & please subscribe!

So – flipping around the internet, I came across a recipe from a blog I love.  The blog is Pinch of Yum.  I love the blog because the photographs are mercilessly lush & gorgeous.  About a year ago, she posted her “life-changing 30 minute masala sauceand the photos are so great – I just could not get the recipe out of my mind – so – I made it!  She offers the recipe for a masala paste & then how to make a sauce from the paste.  She served the sauce over her “30-minute vegetarian meatballs.”  I did not have the ingredients for the meatballs so I decided to serve my sauce over Gardein beefless tips & chickpeas.

The paste is SUPER easy.  You just whip it up in a food processor.  The sauce is super easy, too, and she is right!  It is delicious!  You could serve the sauce over any meat or meatless meat or veggie or even rice or pasta you desire.  The paste makes a lot so maybe freeze some.

I did not have onions so I used shallots & scallions.  I used two tomatoes & some tomato paste in place of her suggested 1½ cups tomato puree + ½ cup water or broth – just because that was all I had.  Worked out great!  I recommend you make this sauce & follow her blog.  It is really wonderful!

Vegan Life Changing Masala with Beef & Chickpeas

Serves 4 with rice

INGREDIENTS

9 oz vegan beef (or other vegan meat)
1 15-ounce can chickpeas – drained
for the masala paste
2 onions
5 cloves garlic
2 tablespoons fresh ginger, crushed
3 tablespoon garam masala
1 tablespoon chili powder
1 tablespoon turmeric
1 tablespoon cumin
1½ teaspoons ground cloves
2 teaspoons salt
½ teaspoon cayenne pepper
a small pile of of cilantro stems
a fistful of almonds
juice of one lemon
for the masala sauce
1½ cups tomato puree + ½ cup water or broth
1 14-ounce can coconut milk
½ teaspoon salt (taste and adjust)
GARNISH – cooked rice & cilantro
DIRECTIONS
Pulse all the ingredients for the Masala Paste in a food processor until smooth.  Put it into a container for storage in the fridge or freezer – reserving only 1/4 cup of the paste for this recipe.  The rest is extra!
Heat a drizzle of oil in a skillet. Add 1/4 cup masala paste to the skillet and with a little bit of oil and stir around in the pan until fragrant (3-5 minutes).  Add the tomato puree and water and simmer until t’s a rusty-deep-red color – about 5-10 minutes.  Add the beef & chickpeas.  Add the coconut milk; simmer for 10 minutes or so until thick and creamy.  Longer simmer = thicker and better flavor.
Serve over warm rice & garnish with chopped cilantro.

DDD #33 – Vegan Creamy Avocado & Spinach Pesto for Pasta

Leave a comment

All Photos © Christine Elise McCarthy 2016

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

images (1)download (1)

5-17-16 (29)

5-17-16 (18)

BathingandthesinglegirlCover

vromans back

5-17-16 (25)

5-17-16 (36)

5-17-16 (34)

I have a video on my Youtube channel for this recipe.  Click the image below to watch & please subscribe.

This is a 5 minute recipe so – if you can boil pasta & own a blender – you can make this dish.  I had an avocado that was about a day past its prime & loads of spinach – so this was born.  I used a few serrano peppers for heat but that it totally optional.

*NOTE – I also used fresh basil that I had frozen a few weeks ago.  Worked great – so – if you are ever wanting to preserve fresh herbs so they do not go to waste – they can be frozen & then used in pestos & sauces.

Vegan Pasta with Creamy Avocado & Spinach Pesto

Serves 4

INGREDIENTS

1 lb pasta – cooked as directed

1 large avocado

2 packed cups of fresh spinach

2 garlic cloves

1/4 packed cup fresh basil *See note above

2 serrano or jalapeno peppers (optional) – seeded

1/2 to 1 cup vegan Parmesan (or nutritional yeast or a combo) – quantity to your taste

S&P to taste

5-17-16 (15)

5-17-16 (19)

5-17-16 (39)

DIRECTIONS

Blend everything except the pasta in a blender or food processor.  Season with S&P & adjust anything else to suit your fancy.

Toss with warm pasta.

See?  EASY!

5-17-16 (21)

5-17-16 (37)

5-17-16 (32)