DDD #63 – Vegan Whole Roasted Turkey

Leave a comment

 

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.

~



Click the image above to watch the video.

So, I have seen this bad boy in the freezer section of Lassen’s for years but was put off by both the $50 price tag & the fact that it claims to feed 10-16 and I live alone.  But, this year, I decided to review it for my Youtube channel.

 

While I did not really like either the gravy nor the stuffing that this came with, the turkey itself was REALLY easy to cook (just pop it in the oven for 40 minutes) and looked pretty decent & tasted really good.  Unlike a real turkey, all of the 4lbs of this turkey is edible (no bones etc).  It tasted great with my homemade vegan gravy and my vegan stuffing & 3-ingredient, raw cranberry sauce – all seen below.

Watch the video I posted above for the full review.  And check back for my recipes using leftover turkey.

 

DDD # 62 – Vegan Apple & Sage Stuffing

2 Comments

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.

~

Image

Image


Click the image above to watch the video.

This is super easy & really quite delicious.  I used a spice called Bell’s Seasoning – but I think this might only be available in the Northeast.  If so – just use poultry seasoning.

So – no fanfare today.  So much to do.  To eat.  To drink.  So I will just get on with the recipe.

ImageImage

Image

Vegan Apple Sage Stuffing 

INGREDIENTS

7 cups cubed bread (even gluten-free bread if you like)

1/2 cup diced shallots (or onion)

5 celery stalks – chopped

1 Golden Delicious apple (or any apple) – diced

10-20 sage leaves

olive oil

2 cups non-dairy, unsweetened milk

4 TBS vegan butter

1 tsp Bell Seasoning (or poultry seasoning)

1 tsp dry sage

1 tsp each S&P

2 vegan egg replacements (or other vegan alternative – like – 1/2 cup pureed silken tofu)

ImageImageImage

DIRECTIONS

Pre-heat the oven to 350 degrees.

Put the cubed bread in a large bowl.

Heat a TBS or two of olive oil in a large pan.  Saute the shallots/onion & celery until soft.  Add the apple & heat through.  Add this to the bread.

Add another TBS of olive oil to the same pan & fry the sage leaves until they begin to brown – turning them a few times.  Drain on a paper towel, crumble them & add to the bread.

ImageImageImageImage

Melt the butter in another pan & add the milk.  Warm it & add the spices.  Add this to the bread.  Add the eggs to the bread & stir to combine well.

Grease a casserole dish with butter or cooking spray.  Put the stuffing in there & bake, covered, at 350 for 45 minutes.

ImageImageImage

Remove the cover & bake another 20 minutes or so – until the top is crusty & golden.

HAPPY THANKSGIVING!!!!!!

Image

ImageImageImage

DDD #61 – Easy Vegan Holiday Gravy

Leave a comment

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.

~

Image

This is easy & can be made in 20 minutes.  It is delicious & even meat eaters will delight in it.  I brought it to a Thanksgiving diner yesterday & the hostess tasted my gravy & chose not to bother making a turkey-based version for her carnivorous guests.  Everyone ate the vegetarian gravy & all were pleased!

Click the image below to watch the video.


Image

Easy Vegan Gravy

INGREDIENTS

1/2 cup vegan butter (or vegan alternative or olive oil)

1/2 – 3/4 cup shallots (or onion) – minced

1/2 cup flour

6 cups vegetable stock

1 TBS soy sauce

1/2 tsp Marmite

1 tsp black pepper

Image

DIRECTIONS

Heat the stock in a pan.

Melt the vegan butter in another large stock pot.  Add the chopped shallots or onion & cook a few minutes letting the butter heat just to the point of boiling.  Add the flour & whisk it in until it is smooth.  Lower heat to med-high & brown the roux just a bit – whisking constantly.  ImageImage

It should get very thick very quickly.  Add the soy sauce & Marmite & black pepper.  Whisk them in & then slowly add the stock in small increments.  Here is where you can control how thin or thick the gravy gets.  Let it thicken before adding the next portion of stock.  When all the stock is incorporated – you can cook it down to thicken it more.  If it gets too thick – add a bit of water.  And there you have it!  Enjoy!

Image

DDD #60 – 3-Ingredient Fresh Raw Cranberry Sauce for the Holidays

Leave a comment

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.

~

IMG_0886

IMG_0882

BathingandthesinglegirlCover

vromans back


Click the image above to watch the video.

OK – I am not a fan of cranberry sauce but I always serve some at dinners during the holidays.  Experience has proven that my homemade efforts are never as popular as that ring-marked canned gelatin shit so, for years now, I have just given in & served that crap up & nobody has ever complained.

Then, this Thanksgiving, I was at a friend’s house & when dinner was served, this gorgeous stuff was among the selections.  I could not resist taking a small dollop of this scarlet creation.   See it there with my other vegetarian delights?

11-29-14 (50)

And it was SO DELICIOUS that I had to ask my friend BJ, who made it, for the recipe.   She obliged & I am now sharing it with you here.  If you own a blender or food processor – this takes less than 5 minutes.  Are you ready?

Awesomely Easy 3-Ingredient Fresh Cranberry Sauce

1 package fresh cranberries (I tend to freeze the cranberries ahead of time but this is not necessary).

1 navel orange – cut into segments.  I remove the pith but use the rest of the orange including the rind.  (You might see some pith in the image below.  I suggest removing all that white stuff as it is the bitter part.)

¾ – 1 cup sugar, to taste

IMG_0881

24 hours prior to use in a food processor combine cranberries, orange segments and sugar.  I break it up into 3 batches as you want the orange and cranberry to be finely chopped.

Put in a non-reactive bowl overnight in the fridge.  I stir in the morning and taste for tartness.   If necessary add some more sugar, stir and place back in the frig.  Approx one hour prior to serving remove from fridge.

See?  No cooking required!

12-11-14 (244)

Chocolate, Cheesecake, Pumpkin & Pecan Layered Pie with a Shortening-free Pie Crust

1 Comment

All Photos © Christine Elise McCarthy 2013

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.

~

Image

(Photo of the slice of pie above is from Parsley, Sage & Sweet)

I am not much of a baker.  I almost never eat sweets & I live alone so – making a pie or a cake just means 1) I get fatter and 2) lots of whatever I made gets thrown away.  The exceptions to this rule are birthdays & holidays.

Last Christmas, I made a Chocolate Cinnamon Cannoli Tart but if you click that link there you will find out how that tart met a violent & untimely end.

ImageImage

This year, I worked all day on this barely tweaked adaptation of Parsley, Sage & Sweet‘s multi-layered pie & was petrified it would meet a similar fate or that I would drop it getting out of the car or tripping on steps.  I am happy to report that the pie made it all the way to the dessert table but before that happened – this happened:

ImageImage

That is to say, we ate a LOT of food & consumed even more wine so that, by the time we were cutting into the pie, I was holding one eye closed to keep from seeing two of them.  Two pies, that is.  I was pie-eyed when it was pie time and, thus, took exactly zero photos of the pie once it got sliced up.  So, I have no lush portraits of the interior of this baby but I can tell you – it was delicious.

I can also tell you it took a long time to make but that was due to a number of factors.  1) I made the crust from scratch.  You need not do that.  You could use a ready made crust.  2) I roasted my Halloween pumpkin & made the pumpkin pie layer with fresh pumpkin puree.  This is a very easy step to skip.  Just use some unsweetened, canned pumpkin.  Easier still, use canned pumpkin pie mix.  3) each layer needs to chill, even freeze, before the next layer can be added or it will all blend together.  It will all get blended in your mouth when you eat it so taste is not the concern.  But, if the layers blend, it won’t look like what Parsley, Sage & Sweet achieved up there.

You can easily eliminate any of the layers without any great loss to the overall deliciousness of this pie – so – give it a try – why don’t you!

Image

Shortening-free Pie Crust

INGREDIENTS

1 1/4 cups flour

1/4 tsp salt

1/3 cup VERY COLD butter

4-6 TBS VERY COLD water

DIRECTIONS

In a large bowl, mix the flour & salt.  Slice the butter up & work it into the flour.  I did this in my food processor by pulsing it until it was all crumbly.  Little chunks of butter in the dough are okay.  Add the water a tablespoon at a time until the dough just comes together.  Don’t add so much that it gets sticky or gooey.  Wrap in plastic wrap & chill while you prepare the pie layers.

When you are ready to assemble the pie, roll the dough out on a heavily floured surface.  Flour the top of the crust if it begins to stick to your rolling pin.  Roll it out a few inches larger than your DEEP pie dish.  Carefully fold the crust in half twice so it looks like a pie wedge.  Put it in your pie dish & unfold.  Trim the edges if you like & crimp the rim with your fingers.  Put this in the freezer & heat your oven to 400 degrees.  From Parsley, Sage & Sweets:

When oven temperature is at 400 F, remove the pie shell from the freezer and line the pie crust with a large sheet of lightly buttered aluminum foil, buttered side down, covering the edge of the crust so that it doesn’t get too brown. Fill the lined crust with pie weights, dried beans, or raw rice. Bake the pie crust for 15 minutes. Remove the weights and foil. Prick the bottom of the crust well with a fork and bake the crust for another 7 minutes, or until the edges are just beginning to turn golden, but the crust is not fully baked. Cool the pie crust on a wire rack while you make the filling. Reduce the oven temperature to 350 degrees F.

ImageImageImageImage

Chocolate, Cheesecake, Pumpkin & Pecan Layered Pie

Chocolate Layer

1 cup dark chocolate chips

1/4 cup heavy cream

Cheesecake Layer
8 oz cream cheese, softened
1/4 cup sugar
1 teaspoon pure vanilla extract
1 egg

Pumpkin Pie Layer
1 2/3 cups unsweetened fresh or canned pumpkin puree (If using fresh – simply cut up & seed a pumpkin.  Roast at 350 for about 45 minutes or until the pumpkin is tender to a fork.  Puree with just as much water as you need to get it blended smooth.)
1 cup heavy cream (you can use evaporated milk, if you prefer)
1/2 cup firmly packed brown sugar
1/4 cup granulated sugar
1 tablespoon all-purpose flour
1 teaspoon vanilla extract
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon ground allspice
2 eggs, lightly beaten

Pecan Pie Topping
1 cup mix of whole and coarsely chopped pecans
1/4 cup granulated sugar
1/4 cup firmly packed dark brown sugar
1/3 cup light or dark corn syrup
1 teaspoon vanilla extract
2 eggs beaten
1/2 teaspoon salt
2 tablespoons melted butter

DIRECTIONS

Prepare the crust or use a pre-made one.  My crust was a tad under-cooked – as you see in these photos but it cooked up fine when all was said & done.

If making fresh pumpkin puree – follow directions HERE.  Set aside.

Melt the chocolate & heavy cream in a double boiler (or a smaller pan set in a larger pan with boiling water in it).  When blended & smooth – pour this into the par baked pie crust.  Put this in the freezer for about 20 minutes.

ImageImage

Preheat oven to 350 degrees F.  In a medium bowl, beat cream cheese until smooth. Beat in 1/4 cup sugar, then add vanilla and 1 egg. Beat mixture until smooth.

Next, pour the cream cheese mixture on top of the chilled chocolate layer, spread evenly, then freeze for about 15 -20 minutes.

Image

In the mean time, in a large bowl, combine pumpkin puree, heavy cream, the 2 lightly beaten eggs, vanilla extract, sugar, flour, brown sugar, cinnamon, nutmeg, ginger, allspice and salt. Mix thoroughly until uniform.

Remove the pie shell with cream cheese from the freezer and pour the pumpkin mixture on top of it. Freeze for 15 to 20 minutes.

Image

Combine the eggs, sugars, melted butter, corn syrup, vanilla extract and salt in a bowl.  Stir in pecans.  Remove pie from freezer and carefully spoon the pecan layer over the pumpkin layer.

Image

Place pie on the middle rack of your preheated oven.  Cover edges of crust with aluminum foil or a pie crust shield if browning too quickly, but you will eventually have to cover it  to prevent excess browning some time toward the end.  Keep checking every 20 minutes.

Bake in 350 degree F oven for about 60 to 75 minutes.  It really depends on your oven.  The the pecan pie topping should be dark and bubbling a bit.

And – once you’ve done all this work – be sure to get some good photographs of the results before succumbing to your alcoholic desires!  You will want to remember this baby!

Image