DDD #155 – Fresh Homemade Falafel & Pickled Turnips

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All Photos © Christine Elise McCarthy 2020

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

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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 below to watch the video.

These guys are REALLY easy to make but this recipe makes a fuckton.  If you make more than you want to eat immediately – form them into 1″ balls & place – UNCOOKED – on a cookie sheet & parchment paper.  Freeze.  Once frozen, you can transfer them to a Ziplock bag.  Thaw before frying.

FRESH FALAFEL

Makes about 40 falafels

INGREDIENTS

1 lb DRY garbanzo beans (chickpeas) – soaked overnight in deep water

1/2 onion

1 jalapeno or serrano (optional)

5 garlic cloves

1 cup parsley

1 cup cilantro

1 TBS turmeric

2 TBS ground cumin (maybe more – to suit your taste)

1 TBS ground coriander

juice of 1 lemon (2-3 TBS)

2 TBS olive oil

1 TBS salt (maybe more – to suit your taste)

1 tsp pepper

1 tsp baking powder (this will make the falafel a bit lighter)

1 tsp ground cardamom (optional)

Water – just enough to get the ingredients to blend but go easy – start with 1/2 cup

Oil for frying

GARNISH – pickled turnips (recipe below), chopped tomato, sliced cucumber, pita bread, lettuce, red onion, tahini-yogurt dressing (recipe below) and maybe HUMMUS, tabbouleh, lemon wedges, tzatziki sauce, garlic paste (toum)

 

DIRECTIONS

Blend all the ingredients in a food processor using as little water as possible – until combined.  It should be moist but crumbly.

Form 1″ falafel balls.  Do not go too big or they will be burned outside or raw inside.  Raw dough will keep several days in the fridge.

Heat oil on high & fry – turning to cook evenly.  They should cook in about a minute on each side.  Drain on paper towels.

Serve as you will!

PICKLED TURNIPS

Makes enough for 40 falafel

INGREDIENTS

1 red beet

2 lbs turnips – peeled & cut into matchsticks

1/3 cup kosher salt

1 cup white vinegar

DIRECTIONS

Dissolve the salt in the water & vinegar.  If you need to warm it – that is OK but not not put the turnips in until it is cooled completely.  Add the turnips & beet & store in a jar overnight.  They should last a good two weeks in the fridge.

TAHINI-YOGURT SAUCE

Mix 1/4 cup tahini with 3/4 cups vegan yogurt. Season with S&P, minced garlic and/or lemon juice.  Maybe a pinch of cumin and chopped parsley.  It should keep for the lifetime of the yogurt.

DDD #146 – Vegan Tamales & Neil Hamburger

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All Photos © Christine Elise McCarthy 2019

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

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All my posts now have a VERY customizable PRINT & PDF option.  Create a PDF & save the recipe to your computer or print it out.  It offers a “remove images” option & you can delete any part of the post you do not need before printing.  The button is below by the Twitter & Facebook links.

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

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


Vegan Tamales

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

INGREDIENTS

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

4 cups masa flour

1 cup corn grits

6 cups vegan stock

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

Vegan grated cheese

1 cup (2 sticks) vegan butter

1 4oz can of diced green chilies

for mushrooms

1/2 lib sliced mushrooms

olive oil

4 garlic cloves – chopped

1 tsp ground cumin

pinch chili powder

S&P

for the black beans

1 15oz can black beans

1 bay leaf

1/2 tsp garlic powder

pinch of chili powder

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

DIRECTIONS

for the mushrooms

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

for the beans

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

for the tamales

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

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

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

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

 

 

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

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All Photos © Christine Elise McCarthy 2019

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

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

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


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

Homemade Chili Powder

2 TBS smoked paprika

2 tsp oregano

2 tsp ground cumin

2 tsp garlic powder

1 tsp onion powder

1/2 tsp cayenne pepper

Mix & store in a jar.

Cirque Du Macabre Vegan Chili 

Serves a fuckton!

INGREDIENTS

1 TBS olive oil

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

2 small sweet potatoes – peeled & cubed

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

2 celery stalks – chopped

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

2 red bell peppers

1 TBS chili powder (recipe for homemade is above)

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

2 TBS hoisin or BBQ sauce

2 TBS chipotle in adobo – minced

2 TBS vegan bouillon (I used vegan beef bouillon)

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

1 (4oz) can mild diced chilis

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

3 lbs vegan ground beef

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

2 (12oz) tubes vegan chorizo (soyrizo)

4 cups of water

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

DIRECTIONS

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

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

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

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

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

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

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

Serve!

 

DDD #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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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 #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.

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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 #95 – Vegan Vietnamese Chicken Banh Mi Sandwich with Pickled Vegetables & Sriracha Mayo

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All Photos © Christine Elise McCarthy 2018

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

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Click the image above to watch the video. This fucker was awesome!  There are a few steps to assemble the ingredients but they are all easy.  You can make this with any sort of chicken substitute you might like.  I am obsessed with Beyond Meat strips.  They do not have an overpowering taste & can easily be manipulated & I like the texture, too. Seitan works nicely, too!

Traditionally, banh mi have pork in them but I haven’t found a decent fake pork – unless you believe that pork is “the new white meat.”  If so – this fake chicken could masquerade as fake pork, too.

This takes a few hours of planning ahead so that you can marinate the chicken & pickle the carrots & jalapeno & daikon.

If you cannot find vegan fish sauce – there are lots of pretty simple recipes for vegan fish sauce HERE.  Whatever you do, do not skip the marinade because it tastes great & the sriracha mayo is good enough to eat with a spoon.

 

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Marinated Chicken Banh Mi Sandwich

Makes two sandwiches

INGREDIENTS

2 crusty rolls or some high quality baguette

8 oz faux chicken

1 avocado – cut into slices

1/2 cucumber – sliced thin

leafy lettuce

2 radishes – sliced thin

1 jalapeno – seeded & sliced thin

cilantro

Olive oil or cooking spray

For the pickled vegetables

1 carrot – cut into matchsticks

daikon – cut into matchsticks

1 jalapeno – seeded & cut into matchsticks

3 cups warm water

3 TBS sugar

2 TBS salt

4 TBS white or rice vinegar

For the marinade

1/4 cup low sodium soy sauce

6 garlic cloves (or to taste) – minced

4 shallots (or 1/2 small onion) – diced

2 TBS fish sauce (vegan version – or omit it)

1 tsp sugar

2 tsp Chinese five spice

1 TBS hoisin sauce

1 tsp sriracha (or to taste)

For the spicy mayo

1/4 cup vegan mayo

1 lime

3 TBS sriracha

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DIRECTIONS

Heat the oven to 350.

For the pickled vegetables

Warm the water & add the sugar, salt & vinegar & stir until the sugar & salt dissolve.  Put the matchstick veggies in a bowl or jar & cover with the warm water mix.  Store in the fridge for at least and hour or two.

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For the marinade

Blend all the marinade ingredients & add the chicken to it.  Store in the fridge for at least an hour.

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For the spicy mayo

Blend the mayo with the sriracha & the juice of the lime.  Store in the fridge.

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For the Banh Mi

Prepare the cucumber, avocado, radishes & jalapeno.  Set aside.

Heat a frying or grill pan.  Treat it with cooking spray or olive oil & cook up the marinated chicken.  Set aside.

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Scoop the soft part of the bread out & throw it away.  Heat the bread in the warm oven for 5 minutes.

To assemble – simply spread some spicy mayo on the bread.  Then layer on some chicken.  Then pickled veggies (drained well!) & radish slices.  Add sliced cucumber & jalapeno.  Add lettuce & cilantro.  Add some avocado.  Smash it together.  Shove it in your face – and feel free to dip it in the extra spicy mayo.

See?  What’d I tell you?

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DDD #78 – Vegan Red Lentil Curry or Soup (Instant Pot or Slow Cooker)

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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 my thwarted efforts at making a curry for rice.

 

 

Slow cookers.  Mmmmmm!  So satisfying.   Coming home to a house filled with the aroma of a fresh cooked meal is the next best thing to having a wife.  Or a husband.  Because the dogs just never seem to get motivated enough to cook.  Or maybe they do – but they just eat it all up themselves.  This recipe can be made either as a curry for over rice or as a soup.  If you are doing a version for rice – use a slow cooker.  I cannot figure out how to cook something as delicate as red lentils in the Instant Pot Pressure Cooker unless I want it to be a soup – which is how I salvaged this potential disaster.

 

 

 

This could also be made stove top in just the time it takes to cook the lentils but you might want to saute the onions a bit first to soften them.

Vegan Red Curry Lentils

feeds at least 2 very well with rice or  — make the soup

INGREDIENTS

1 1/2 cups lentils

1 TBS olive oil or coconut oil

10 oz can of Rotel or other diced or strained tomatoes

1 small onion – diced

1 TBS garlic cloves – minced

1 TBS fresh grated ginger – I used jarred

1 tsp ground cumin

2 TBS red curry paste

1 tsp turmeric

1 tsp salt

1-2 tsp cayenne pepper (according to your tolerance for heat)

1 tsp garam masala (recipe below if you cannot find it as garam masala)

1 TBS harissa or other hot sauce – like sriracha

2 cups water

1 (6 oz) can coconut milk

Chopped cilantro as garnish (and cook some rice to serve the lentils over if you did not make soup – I used brown Basmati).  A bit of vegan sour cream might be nice to stir into the soup – if you went that way.

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DIRECTIONS

SLOW COOKER CURRY (for rice)

Just stick all the ingredients into a slow cooker & set it on low.  Go away for 8-10 hours.  Or set it on high and it should be done in 2-3 hours.   Serve over steamed rice.  Garnish with cilantro & maybe additional hot sauce.

INSTANT POT SOUP

On the saute setting, saute the onion until soft.  Add everything else & cook on manual for 8-10 minutes.  Add more water to thin it to taste.

Serve with vegan sour cream & Sriracha & cilantro.

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Garam Masala

INGREDIENTS

1/2 tsp ground coriander

1/2 tsp ground black pepper

1/4 tsp ground cardamom

1/4 tsp cinnamon

1/4 tsp ground cloves

1/4 tsp ground nutmeg

DDD #75 – Vegan Spicy Citrus Black Beans

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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.

These are as easy as putting everything into a slow cooker & walking away.  I did not even pre-soak the beans.  You could speed this process up either by using canned beans or soaking dry beans overnight or quick soaking them or cooking them on a higher setting – or by doing it stove top.  These are mildly spicy & mildly citrusy.  You could ratchet either of those flavors up or down – according to your preferences.

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Vegan Spicy Citrus Black Beans (Instant Pot, Slow Cooker or Stove Top)

Feeds 6 with rice

INGREDIENTS

1 lb dry black beans

5 cups water or stock (1 cup only if using drained, canned beans)

Juice of 2 limes

juice of 1 large lemon

juice of 1 large orange

6 garlic cloves – minced

2 (or more or less) chipotle chilies in adobo – minced

1 onions – diced

3 serrano (or jalapeno) peppers – minced (or to taste)

1 TBS  ground cumin

2 TBS dry oregano (or fresh – chopped)

2 bay leaves

2 tsp dry sage

1 tsp of salt

Squirt sriracha

Garnish – cilantro & cooked rice & maybe citrus wedges to squeeze

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DIRECTIONS

SLOWCOOKER

Put it all in a slow cooker on low for 8-10 hours or on high for 4-5 hours.  Cook uncovered longer if they are too wet – add water if they are too dry.  If they seem too runny – maybe puree a small amount of the beans & return them to the pan.

STOVE TOP

Put everything in a very large stock pot & bring to a boil & simmer until the beans are tender (90 minutes or more or until the beans are tender).  Boil longer if they are too watery.  Add water if they get too thick.  If they seem too runny – maybe puree a small amount of the beans & return them to the pan.

INSTANT POT

Put it all into the Instant Pot & cook on manual for 25 minutes.  Drain in a colander if they are too wet.  Add water if they get too dry.  If they seem too runny – maybe puree a small amount of the beans & return them to the pan.

All of these methods will go much faster with beans soaked overnight and, in the case of canned beans, the only times required is maybe an hour to let the flavors meld.

Garnish with cilantro & serve with rice.  Maybe squeeze a bit of lemon, lime or orange juice onto the beans.

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DDD #74 – Ayurveda Kitchari – Vegan Mung Bean Stew to Detox & Cleanse (Instant Pot, Slow Cooker or Stove Top)

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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.

My friend, Katie, turned me on to kitchari.  Apparently, you can eat it – JUST IT – for 1-7 days straight & it calms your digestive tract & detoxes you system but with the added benefit of feeling like decadent comfort food.  Also – mung beans are dirt cheap. (Articles on the subject are linked at the bottom of this post).  This recipe makes about 7 quarts which is a fuckton so – unless you are feeding a lot of people or want to freeze some – consider reducing the recipe.

I used an Instant Pot to make mine but this can be done in a slow cooker or stove top.  I really recommend Instant Pots, though, because they steam, pressure cook, slow cook, cook rice, cook cakes, saute, cook eggs & clean windows.  I got my huge one HERE for just over $100 & I am VERY happy with it.  I can now get rid of several other appliances.

***NOTE – I soaked my beans on the counter overnight & in the fridge a second night but this is not necessary.  If you want to move more quickly – boil some water, add your beans & let them soak for an hour.

Ayurveda Kitchari – Vegan Mung Bean Stew

Caters a party so be ready for a lot

INGREDIENTS

3 cups mung beans (I used half whole green & half split green – as seen above) – soaked (see ***NOTE above)

1-2 TBS coconut oil or olive oil

1 onion – chopped

6 garlic cloves – chopped

1 TBS turmeric

1 TBS ground cumin

1 TBS (or more – to taste) salt (I used pink Himalayan)

1 TBS ground mustard

1 TBS ground coriander

1 TBS ground pepper

1 TBS ground fenugreek (optional)

1/4 tsp asafoetida

1 (15 oz) can coconut milk (I used lite)

6 TBS minced ginger

1 cup cilantro

Vegetables are optional.  Use any you prefer but I added:

5 small turnips – diced

5 small golden beets – diced

1 large sweet potato – diced

5 oz baby kale

1 tomato – diced

6 cups water

2 cups basmati (or other long grain white rice)

(If you are making your rice separate from the stew, as I did, it is nice to add a tsp cumin SEEDS & 6 green cardamom pods to it as it cooks but that is not necessary.)

GARNISH – coconut butter, cilantro, crushed red pepper

DIRECTIONS

Quick soak your beans (see note above) if you did not soak them overnight or for 2 days, as I did.)

Traditionally, the rice is cooked in the same pot with everything else.  My Instant Pot was not large enough so I cooked it separately.  This is your call – or maybe your pot size will determine your choice but it does not matter much either way.

Rinse the rice.  Set aside.

Heat the oil in a very large pot (or your Instant Pot – my pot is 8 Quarts) and soften.  Add the garlic & spices & stir to combine.

If you are using a slow cooker, transfer the onions & spices to it.  Everything else is the same no matter whether you are slow cooking, Instant Pot cooking or going stove top.  Only the cooking time will vary.

Now, add everything else to the pot.  If your pot is easily deep enough to hold the rice, too, add that.  If you are cooking the rice in the same pot – add 4 additional cups of water to the 6 cups used if you are cooking the rice separately (assuming your rice directions ask for 2 cups water per 1 cup rice.  Adjust accordingly if your rice has different directions).  Or – just cook the rice separately as the package directs.  If you are making your rice separate from the stew, as I did, it is nice to add 1 tsp cumin SEEDS & 6 green cardamom pods to it as it cooks but that is not necessary.

Slow cooker – cook on low for 8 hours or high for 4 hours.

Stove top – bring to a boil uncovered for 5 minutes.  Reduced heat, cover, and simmer for 30 minutes or more or until everything is tender.

Instant Pot – seal & cook manually for 10 minutes.

If it is to thick, thin it with extra water.  If it is too thin, let is simmer, uncovered, for a while longer.

Serve with rice (if you cooked it separately) and garnish with coconut butter (burns fat & lowers cholesterol) and lots of cilantro & maybe some crushed red pepper.

Here are some articles for more info on kitchari & using it to detox:

What is kitchari? – https://www.banyanbotanicals.com/info/blog-the-banyan-insight/details/what-is-kitchari-why-we-eat-it-for-cleansing

3-Day Cleanse – https://www.banyanbotanicals.com/info/ayurvedic-living/living-ayurveda/cleansing/a-very-simple-three-day-cleanse/

How to do a kitchari cleanse – http://www.krissyruddy.com/how-to-do-a-kitchari-cleanse/

DDD #72 – Vegan New Year’s Day Hoppin’ John & Collard Greens for Instant Pot or Not

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All Photos © Christine Elise McCarthy 2017

Follow @celisemccarthy

Hoppin’ John is a traditional southern dish, typically served on New Years Day to bring a prosperous new year.  Here is WIKIPEDIA’S explanation.  I didn’t add peas to mine but you certainly can & I love the idea of serving each bowl with a coin beneath it to ramp up the good fortune.

This is CRAZY easy to make & tastier than you might guess.  I made these in my Instant Pot with dried beans but these can be done very quickly on your stove top with canned beans or with dry beans in a slow cooker.


Click the image above to watch the video.

Vegan New Years Day Spicy Hoppin’ John 

Serves 4 very well

INGREDIENTS

1 lb dried black eyed peas (or 2 lbs canned – drained & rinsed – if you are going stove top)

1 medium onion – diced

3-6 garlic cloves – diced

4 celery stalks – diced

1 red bell pepper – diced

1 4oz can diced green chilies or jalapenos (optional)

2-3 chipotle peppers in adobo – diced (more or less – to your taste)

1 TBS ground cumin

1 TBS olive oil

4 cups vegetable stock

S&P to taste

GARNISH OPTIONS:

Diced tomatoes

Scallions – sliced

Fresh Italian parsley – chopped

Fresh cilantro – chopped

Red onion – diced

Avocado – sliced

Tabasco, Crystal (or other hot sauce)

COINS (Pennies – silver dollars?  Your call) – for placement under each serving dish

Cooked rice

DIRECTIONS

Cook your rice according to the package instructions.

INSTANT POT:  Using the saute setting, heat 1 TBS olive oil & saute the onion, celery & bell pepper until soft.  Add the garlic & saute one minute.  Add the rest of the ingredients & cook, sealed, on the manual setting for 45 minutes.

SLOW COOKER: If you are using dried black eyed peas – bring a pot of water to a rapid boil.  Add the black eyed peas & boil for ten minutes.  Turn off heat, cover & let stand for an hour. Drain & RINSE WELL.

In a large saute pan, heat the olive oil & saute the garlic, onion, red pepper and celery until the vegetable are soft.

Once your vegetables are sauteed, you simply combine the already partly cooked beans with the vegetables, chipotle, green chilies, cumin, and S&P with 4 cups of veggie stock to your slow cooker.    Heat on high for 5 hours.

STOVE TOP:

Use canned beans.  Heat 1 TBS olive oil & saute the onion, celery & bell pepper until soft.  Add the garlic & saute one minute.  Add a cup of vegetable stock and the rest of the ingredients & simmer until heated through & al the flavors meld.   Add more stock if the get too dry.  Cook on high if they are too watery.

Folded Money Collard Greens

INGREDIENTS

24 oz collard greens – trimmed, chopped & washed

1-2 TBS olive oil

1 large onion – diced

6 (or more) celery stalks – diced

6 garlic cloves – diced

1 TBS crushed red pepper

3 cups veggie stock

1 tsp smoked paprika (optional)

1/4 tsp liquid smoke (optional)

2 tomatoes – diced

Hot sauce as garnish (optional)

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DIRECTIONS

Heat olive oil in a pan.  Saute the onions & celery until they soften.  Add the chopped garlic & crushed red pepper.  Saute another 1-2 minutes.

Add the stock and collard greens & smoked paprika, stock.  Bring to a boil & then reduce heat to low, cover & simmer – covered – for about 20- 30 minutes.  Add chopped tomatoes & liquid smoke.  Stir in & let sit on low heat – or removed from heat – for about 30 minutes.  Don’t add salt…unless you really like being dehydrated & being unable to remove your rings.  Somehow – this is QUITE salty just from the stock.

And – HAPPY NEW YEAR!!!

 

Leftover Hoppin’ John Fritters with Heirloom Tomato & Avocado Salsa

Collard Green Burrito Wrap with Hoppin’ John Leftovers

Hoppin’ John – Revisited ~ SoCal-Style

 

DDD #70 – Vegan Gobi Musallam or Whole Roasted Cauliflower in Curry 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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Click the image above to watch the video.

This dish makes an incredible centerpiece for your vegan holiday table but is good as a side, too.  I ate the entire thing alone in two days.  So yummy!  I overcooked my cauliflower in the boiling water just a bit so it did not hold its shape perfectly.  So – be sure to only cook your cauliflower the 8 minutes & then drain it under cold running water.

Even if this guy falls apart when you cut into it, the flavor is not impacted.  It is really delicious.

Gobi Musallam or Whole Roasted Cauliflower in Curry Sauce

INGREDIENTS
1 Head cauliflower (leaves and tough stem removed)
Water to blanch
2 teaspoons salt
1 teaspoon turmeric
1 teaspoon chili powder optional
curry sauce
1 TBS olive oil
1/2 medium red onion – chopped
1 TBS minced ginger
1 TBS minced garlic
1 TBS crushed red pepper chili flakes (or to taste)
3 medium tomatoes – quartered
1 teaspoon garam masala
1/2 teaspoon cumin powder
1/2 teaspoon coriander powder
1/2 teaspoon turmeric powder
1 pinch dried Fenugreek powder (or 1 TBS kasuri methi) – optional
1 15 oz can coconut milk
1/4 cup vegan yogurt
1 teaspoon salt
1/2 teaspoon maple syrup (or 1/4 teaspoon sugar)
Garnish – cilantro, pomegranate seeds, cooked rice or naan
INSTRUCTIONS
Preheat the oven to 400 degrees.
Bring a large pot of water to boil. Use enough water so all of the cauliflower can be immersed in it.  Add salt, turmeric and chili and cook the whole cauliflower by immersing it in the water – bottom side down.  Cover and cook for 8 minutes.  Drain & rinse under cold running water to stop its cooking.
In a pan, add oil and heat over medium heat. Add chopped onion and saute until golden, 6-7 minutes.  Add ginger, garlic chili and saute for another 2 minutes.  Add the spices and mix.  Add tomatoes, salt, sugar, fenugreek (if using), mix and cook covered until tender.   Add coconut milk.  Heat a bit.  Puree in a blender.  Taste and adjust salt, spice.
Oil a baking dish  – either a cast iron pan or casserole dish that can accommodate the head of cauliflower.  Place the blanched cauliflower in a baking dish.  Reserve about 1/3 of the sauce & set it aside.  Slowly pour the remaining sauce the puree on top to cover the entire head of the cauliflower. Some sauce will fall pool around the bottom of the cauliflower.
Bake for 40-45 minutes till the cauliflower is dry to touch and sauce thickens a bit. Turn the dish around after 30 minutes.
Heat the remaining sauce to just about a boil so it thickens and serve on the side.
Garnish with warmed reserved sauce & fresh cilantro and maybe even some pomegranate seeds – if you are feeling festive.   Serve as a side or with rice or naan.

DDD Ep. #68 – Vegan Moroccan Chicken with Preserved Lemon for your Instant Pot

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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 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.

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BathingandthesinglegirlCover

vromans back

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Click the image below to watch the video.

OK – in order to make this recipe – you really will need two important ingredients – seen above – preserved lemons & ras el hanout.  The preserved lemons will give the dish its distinctive Moroccan flair and the ras el hanout will keep this stew from tasting like a curry.   You can make the ras el hanout – as it is just a blend of other spices – but buying it will be so much cheaper & easier.  See the package below – list the spices involved in that particular brand.

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I used saffron – because I had it – but saffron can be very expensive so – if you don’t have any & don’t want to shell out the funds – blow the saffron off.  Same with the harissa (a hot sauce).  The two things I really suggest you not blow off are the preserved lemons & the ras el hanout – both of which can be purchased on Amazon.

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Preserved lemons come in a jar (see above) & are simply lemons pickled in brine.  They maintain all their sharp lemon flavor but are quite salty & very soft.   The flavor they give this dish is critical – so – be patient – and get some before making this.

Other than that – this is a straight-forward slow cooker dish (which could be made by simmering on the stove, too) with ingredients that are easy to come by.  I served mine with this Trader Joe’s blend of grains but couscous is more traditional.  I like this stuff from Trader Joe’s because it is pretty & offers lots of textures.  You can serve yours with whatever grain you prefer.

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I used Beyond Meat chicken because I think it is the best on the market.  I thawed & shredded it because it breaks down in stews better that way & because – visually – it really looks like shredded chicken.   I am convinced you could slip this by meat-eaters with no complaints.

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Vegan Moroccan Chicken, Chickpeas & Butternut Squash with Preserved Lemons for the Slow Cooker (or Not)

Serves 4-6 with couscous or rice

INGREDIENTS

9-12 oz vegan chicken

1 onion – diced

2-4 garlic cloves – chopped

2 (15 oz) cans of chickpeas – drained

4 cups vegetable stock

1 TBS ras el hanout

1/4 – 1 preserved lemon (depending on hpw large it is) – diced small (start with less & add more as you go – just so that this flavor doesn’t get to overpowering for you) – I used the entire 1/2 lemon using all parts

Saffron (a large pinch or more) – optional

Green and/or black olives – I used half Kalamata & half large martini olives – in a quantity to suit your taste for olives – optional

1 TBS harissa (or other hot sauce) – optional

1 (14 oz) can diced tomatoes

3 carrots – chopped

1 butternut squash – peeled, seeded & cubed

1/2 – 1 red bell pepper – diced

1 lemon – peeled & sliced

1 handful cilantro

GARNISH – chopped cilantro or parsley, lemon wedges/slices

Cooked couscous or other grain

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DIRECTIONS

Instant Pot – Put all the ingredients in & use soup setting for 20 minutes.

Slow cooker – Put everything into a slow cooker & cook on high for 4 hours or on low for 8.  If you started light with the preserved lemon – taste occasionally & add more – if you like the flavor.  Overall – it should have a strong lemon flavor.  It should not need salt – because the preserved lemons, olives & stock should have that covered.

Stove top – just bring to a boil & simmer everything until the vegetables are soft – likely less than an hour.  If you started light with the preserved lemon – taste occasionally & add more – if you like the flavor.  Overall – it should have a strong lemon flavor.  It should not need salt – because the preserved lemons, olives & stock should have that covered.

In all cases – add water if it gets too thick.  Drain in a colander if it is too wet.

Serve with whatever grain you chose & garnish with cilantro or parsley & lemon wedges.

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DDD #51 – Vegan Red Coconut Curry Pad Thai Noodles with Crispy Garlic Tofu

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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.

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.

Red Coconut Curry Pad Thai Noodles with Crispy Garlic Tofu

serves 4-6

INGREDIENTS

1 lb tofu

oil

3 TBS red curry paste

1 15 oz can lite coconut milk

1 TBS fresh ginger – minced

2 TBS minced garlic

1 TBS soy sauce

for the marinade

1/4 cup hoisin sauce

2 TBS brown sugar

2 TBS low sodium soy sauce

1 TBS minced garlic

1 TBS minced ginger

1 TBS crushed red pepper

for the noodles

1 lb noodles (either fresh Pad Thai noodles or a pound of cooked & drained noodles of your choice)

1 small onion – diced

1-3 jalapenos – sliced

Your mix of fresh vegetables (I used 1 15 oz can of baby corn, 1 small can diced water chestnuts, 1 cup broccoli florets, 1 cup chopped purple cabbage, 1 cup chopped carrots, 1 cup sliced snap peas, 1 cup frozen peas)

Garnish: lime wedges, cilantro, sesame seeds and maybe another can of warmed coconut milk with red curry paste whisked in to use as a gravy over the noodles – for those that like a saucy dish)

DIRECTIONS

Optional – cut the tofu in half so you have two large squares about 3/4 inch thick.  Put them between paper towels & cover with a heavy pan for 30 minutes to release some moisture.

Cube the tofu.  Whisk the marinade together & marinate the tofu for 30 minutes or longer.

Heat a TBS or oil & over high heat – fry the drained tofu.  Let it sit a few minutes on each side before turning until it is well browned.  Set aside.

Heat 1 TBS oil in a pan & saute the onion & jalapeno.  When soft, add the remaining vegetables (retaining the frozen peas to add later) and saute a few minutes.  Add garlic, ginger & soy sauce.  Stir to combine.Add curry paste & coconut milk.  Stir & add fresh or cooked noodles.  If it gets too dry – add some water.  Heat through.  Stir in the frozen peas & heat through.

Plate each serving & top with the crispy tofu.

Garnish as you desire.

I warmed another can of coconut milk & whisked in more red curry to drizzle over each serving.

Devour!

DDD #47 – Vegan Smoked & Spicy Indian Eggplant Curry

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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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Untitled

vromans back

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


OK – this dish is really easy to make & wildly delicious!  And – you get to smoke it yourself in just five minutes!  This is a really cool new trick I learned & I cannot wait to find new ways to use it.

All you need is a piece of natural charcoal (without lighter fluid or chemicals) – like this:

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You heat it up on the stove – like this:

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There is one more step but I will get back to that later.  There are a few steps involved in the overall recipe but all are very easy!  And the only “exotic” ingredient is the garam masala.  If you cannot find it or don’t feel like looking for it – you can make it from stuff you likely already have.  Look for recipes HERE.

This recipe really makes quite a lot of this stuff – enough for four – more if you serve it with rice or naan or roti.   If you don’t have lots of folks to feed & don’t want yummy leftovers – cut the recipe in half – at least.  I like my Indian food very flavorful & I tend to double or triple the amount of spices that traditional recipes typically suggest.  I will post this recipe with a suggested amount of each thing & then tell you what I used.  This dish is spicy but not crazy spicy – but I do like heat.  If you have a more tender palate – be conservative.

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Oh – and check out this tip on how to cut an onion without crying!

Smoked & Spicy Indian Eggplant Curry

Feeds 4 generously – served with rice

INGREDIENTS

2 small onions – diced

1 red bell pepper – seeded & diced

6 medium tomatoes

30 raw almonds (or raw cashews)

3+ TBS vegan butter

2 lb eggplant (any variety) – cubed

1-2 TBS ginger – minced (I used 2 but mine was jarred.  Maybe go lighter if you are using freshly grated ginger)

4-10 garlic cloves – minced (I used 10)

1-2 TBS garam masala (I used 1)

1-3 tsp chili powder (I used 1)

Cilantro – as garnish

(serve with steamed rice or naan or roti or tortillas)

for smoking the eggplant curry

1 lump of coal about the size of a lemon or larger

2 TBS olive or vegetable oil

1 small METAL bowl to safely hold the hot charcoal

You also need a large saute pan & some sort of cover.  I used my wok cover.

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DIRECTIONS

Soak the nuts in some water for 5 minutes.  I used this metal dog food dish & used it again later in the smoking process.

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(In the video version – I did not peel the tomatoes so feel free to skip this step.)  Meanwhile – poke some holes in your tomatoes with the tip of a knife & drop them into boiling water.  After a few minutes – you will see the skins curling off.  Drain & run under cool water until you can handle them without burning yourself.  Then core them.

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Drain the nuts & then puree them in a blender with the tomatoes.  Set aside.

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Heat 3 TBS of vegan butter or olive oil in a large saute pan – large enough to hold ALL the ingredients.   Over high heat – saute the onions & red bell pepper & eggplant.  Saute until the eggplant begins to brown.  Add more vegan butter or olive oil if needed.  This should take about 10 minutes.

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Add the garam masala & chili powder & the ginger – stir to incorporate.  Add the garlic & stir for one minute – then add the tomato puree.  Boil this for about 5-7 minutes until it thickens.  If it gets too thick – add a bit of water.

When it looks about like this:

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TURN OFF THE HEAT & put your metal bowl in the center of the pan.

Now – heat up the charcoal – like this:

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When it is red hot or graying on the outside – USE METAL TONGS & put it in the bowl in the center of your curry.  Then pour some olive or vegetable oil on it  It will immediately begin smoking so – if you have a hood with vents – turn them on.   Quickly – cover it up with a pot cover of some sort.  I used my old & very beaten up wok cover.

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Let this sit for 5-10 minutes & let the smoke work its magic.  I went 6 minutes because I was afraid it would be too smoky.  It wasn’t.  In the future – I will go for ten minutes.  CAREFULLY remove the metal bowl – with two pairs of tongs.  DO NOT BURN YOURSELF!

DEFINITELY season this with salt.  Do not be shy – but add it in increments.  Salt is under-rated as a spice.

Then – just serve this over some rice or with naan or a tortilla or roti – garnished with some cilantro.

Awesome?  Right?

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DDD # 44 – Vegan Cold Soba Noodle Salad with Brown Sugar Tofu & Chili Oil

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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 & please subscribe to my channel.

Vegan Cold Soba Noodle Salad with Brown Sugar Tofu & Chili Oil

Serves 2 very well

INGREDIENTS

for the chili oil

1/2 cup oil

3 star anise pods

1-2 TBS chopped fresh ginger

2 TBS crushed red pepper

2-4 garlic cloves – minced

3 scallions – chopped

for the dressing

2 TBS sesame oil

2 TBS rice vinegar

2 TBS low sodium soy sauce or liquid aminos or tamari

2 TBS brown sugar

for the soba salad

7 oz soba noodles – cooked & drained

1/2 – 1 pound tofu (I used pressed tofu)

2 TBS brown sugar

1/2 tsp S&P

1 TBS sesame oil

Mixed chopped vegetables.  I used:

1/2 cucumber

4 radishes

1/4 red bell pepper

1 cup purple cabbage

2 scallions

(you could use edamame, cauliflower, broccoli, carrots, snow peas, green beans or whatever you like)

Cilantro

Sesame seeds

Lime wedges

DIRECTIONS

Cook the noodles & set aside.

Whisk the dressing together & set aside.

Heat the oil for the chili oil in a pan.  Add the star anise & crushed red pepper.   Add the ginger & scallions.  When the scallions are soft & just starting to brown – add the garlic & heat for one minute.  Put the oil in a storage container to cool.  You won’t need all the oil for this recipe & the leftover should keep in the fridge for several days.

Heat 1 TBS sesame oil.  Add the brown sugar & salt & pepper.  Add the tofu & heat until the sugar caramelizes onto the tofu.  Set aside.

In a bowl – toss the noodles with the tofu & veggies.  Add some dressing (not all of it) and a drizzle of the chili oil.  Start very light with both the dressing & the chili oil & add more to taste.

Garnish with sesame seeds and cilantro & serve with lime wedges.

 

DDD #41 – Vegan Vietnamese Fresh Salad Rolls with Homemade Peanut Dipping 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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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 below to watch the video.

Vegan Vietnamese Fresh Salad Rolls

Ingredients:

FILLING OPTIONS:

  • 1 package vermicelli rice noodles, prepared according to package directions
  • Tofu or other protein
  • Basil – fresh (Thai sweet or hot basil is nice, too, if you can find it)
  • Mint – fresh
  • Cilantro – fresh
  • Butter lettuce, washed and separated into leaves – ribs removed
  • Carrots, peeled & cut into very thin matchsticks
  • Cucumber, peeled and cut into very thin strips
  • Avocado
  • Purple cabbage
  • Bell pepper strips
  • Asparagus
  • Mango
  • Papaya
  • Sprouts
  • Micro greens
 Be sure you have the type of wrappers pictured below (or another brand) and not egg roll or wonton wrappers.  Those are an entirely different breed & need cooking.

Directions:

Prepare the noodles & vegetables in advance – being sure they are washed & dried.  Have a large bowl of warm water ready for dipping the spring roll wrappers.
  • 1  Dip a sheet of spring roll wrapper into water very quickly, no longer than a second or two (or they will get too soggy) and lay flat on a work surface.
  • 2  On one edge, lay a small handful of noodles, some basil & mint leaves, some pressed tofu, some cucumber & carrot strips, purple cabbage, avocado & some micro greens (or whatever fillings you are using) – being careful not to overstuff the wrapper.
  • 3  Roll up burrito style, tucking in the sides, then continue to roll up-but not too tightly or the spring roll wrapper will tear.
You will, no doubt, need a few attempts to get one right. Be patient – it gets easier.  Be prepared to throw a bunch away or to settle for some funky shaped rolls!  They should be served fairly quickly after preparing them. Too much time in the fridge after assembly will dry them out. These can be filled with nearly anything so feel free to get creative!

You can BUY a spicy peanut sauce in a jar or can at most Asian markets or online (for example – http://www.lynmarket.com/proddetail.asp?prod=011152198903).  They are usually quite good, but, if you are feeling motivated –

Peanut Sauce Dipping Sauce

Ingredients

  • 1/4 cup of peanut butter – smooth or chunky
  • 1/2 cup hoisin sauce
  • 1 TBS low sodium soy sauce
  • Juice of 1/2 lime
  • 1/4 cup of water
  • cilantro, crushed nuts or a swirl of sriracha for garnish

Directions

  1. Combine
  2. Garnish with a squeeze of sriracha or nuts or cilantro

Of not in the mood to make sauce – many options are available at the store.