DDD Ep. #21 – Vegan Spicy Thai Red Curry & Coconut Cauliflower Rice

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 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.

3-29-16 (60)

3-29-16 (138)

BathingandthesinglegirlCover

vromans back

3-29-16 (142)

Reposting this now here because there is a video to accompany it.   Please consider following me on my channel there.

I have posted several variations of cauliflower rice over the years – most of which can be found HERE.  This one is likely the richest of the lot due to the added lite coconut milk.  Still – if you consider that it isn’t really rice but, rather just grated cauliflower, that added decadence of the coconut milk & curry paste are not that bad.

Cauliflower rice is easiest if you have a food processor with a grating blade.  If not – you can grate the cauliflower with a box grater or other grater – but raw cauliflower tends to pop all over the place & can get rather messy.

I’m not sure if some of my earlier cauliflower rice recipes had the added step of steaming the cauliflower & squeezing out the water – but – that is a step not necessary for cauliflower rice.  I think that step only matters if you are going to make cauliflower pizza dough or cauliflower tortillas – as seen below.

5-23a-13-15

9-13-13-23

9-13-13-42

This dish is quick & easy & very tasty.  And good for you!

3-29-16 (54)

3-29-16 (64)

Vegan Spicy Thai Red Curry & Coconut Cauliflower Rice

Serves 4 or more as a side

INGREDIENTS

1 large head cauliflower – grated in with a food processor or a manual grater

Coconut or other cooking oil

1 red bell pepper – diced

1 onion diced

1-3 jalapenos – minced (use more or less according to your taste for heat)

1-6 cloves of garlic – chopped (use more or less according to your taste for garlic)

1 cup lite coconut milk

1 TBS red curry paste

1 TBS Bragg’s liquid amino acids (or soy sauce or tamari)

1 tsp agave nectar (or sugar)

1/4 cup chopped cilantro

Garnish – cilantro, lime wedges

3-29-16 (5)

3-29-16 (6)

3-29-16 (7)

3-29-16 (146)

DIRECTIONS

In a very large saute pan, heat about 1 TBS oil & add the cauliflower.  Saute on high for 5-7 minutes or until it just begins to brown.  Transfer to a bowl  & set aside.

3-29-16 (9)

In the same pan, add about another TBS of oil & saute the red bell pepper, onion & jalapeno until they get soft – maybe 5 minutes.  Add the garlic & stir for a minute & then add the curry paste & coconut milk & amino acid (or soy sauce) & agave.  Incorporate & then add the cauliflower rice.  Stir in some cilantro & combine.  Garnish with additional cilantro & lime wedges & serve.

3-29-16 (15)

3-29-16 (17)

3-29-16 (126)

3-29-16 (127)

3-29-16 (25)

3-29-16 (59)

3-29-16 (150)

DDD Ep. #20 – Vegan Chicken Satay with Peanut Coconut Sauce

1 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 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.

3-29-16 (159)

3-29-16 (158)

BathingandthesinglegirlCover

vromans back

3-29-16 (195)

3-29-16 (51)

Reposting this recipe because I have a video to accompany it.  Please – subscribe to my channel on Youtube.  Www.VideoVegan.com.

This is another super-duper easy one.  The recipe for the Spicy Thai Red Curry & Coconut Cauliflower Rice (seen just above) is HERE.

I used a 12oz package of Beyond Meat chicken strips – because they are the best on the market.  If you cannot find them – use the brand available to you – preferably not breaded.

This recipe is really just for a marinade (not totally necessary) & for the peanut & coconut sauce.  You can whisk each together in bowls & heat the chicken in any pan on the stove.  So easy & REALLY delicious!

3-29-16 (114)

3-29-16 (191)

3-29-16 (180)

Vegan Chicken Satay with Peanut & Coconut Sauce

Depends on the amount of “chicken” you use & appetites – but 1 or 2

INGREDIENTS

for the chicken satay

Beyond Meat chicken strips (or other vegan chicken) – in the quantity you require

Cooking oil or cooking spray

for the marinade (an optional step – you can skip the marinade if you want to but it does ratchet up the flavors)

2 garlic cloves – minced

2 shallots – minced

1-2 serrano or jalapeno peppers – minced (seed them for less heat)

2 TBS Bragg’s liquid amino acids (or soy sauce or tamari)

1 TBS agave nectar (or sugar)

juice of one lime

for the peanut-coconut sauce

1 cup lite coconut milk

1/4 cup peanut butter (more – if you want a thicker sauce)

1/4 cup cilantro – chopped

1-3 serrano or jalapeno peppers – diced (seed them for less heat)

2 shallots – minced

2 tsp agave nectar (or sugar)

2 TBS Bragg’s liquid amino acids (or soy sauce or tamari)

juice of one lime

GARNISH – lime wedges & cilantro

3-29-16 (165)

3-29-16 (204)

DIRECTIONS

for the marinade

Whisk ingredients together & put the chicken in it.  Marinate in the fridge for 30 minutes – or overnight.  I did this in a Ziplock bag.

3-29-16 (112)

3-29-16 (113)

for the peanut-coconut sauce

Whisk everything together.  Adjust the peanut butter to coconut ratio to suit your tastes.  I put mine in an old pickle jar so I could give it a good shake before using it.

3-29-16 (115)

3-29-16 (116)

3-29-16 (117)

3-29-16 (120)

for the chicken satay

Heat some oil or cooking spray & dump the chicken & marinade into a pan.  Heat through.

Plate the chicken & drizzle with a light bit of the peanut-coconut sauce (reserve some because there is a lot of sauce).

Serve with rice & garnish with extra sauce, cilantro & lime wedges.

3-29-16 (72)

3-29-16 (96)

3-29-16 (98)

3-29-16 (155)

3-29-16 (164)

3-29-16 (197)

Easy Vegan Thai Sweet Basil & Coconut Lentils

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.

2-28b-17-8

2-28-17-17

bathingandthesinglegirlcover

vromans-back

2-28b-17-17

Lentils are cheap, versatile, comforting & good for you.   These can be made thick & served over a grain (like Basmati rice) or made a bit thinner & served as a soup.  They freeze well, too, so why not make a fuckton – like I did – and freeze a bunch for lazy days in the future?

I used sweet basil from Bangluck Thai market in Hollywood but hot basil or regular basil will do.  Were I to make this again – I would double the basil quantity.  I used a small amount of coconut milk in this so keep it lighter & less fattening but more coconut milk would make this creamier & yummier.  I also used a combination of lentils & dal & mung beans – seen below.  You can use all one kind or any combo you have handy.

2-28-17-4

2-28-17-15

2-28b-17-5

Easy Vegan Thai Sweet Basil & Coconut Lentils

Makes a large pot full

INGREDIENTS

Coconut oil

5 cups lentils (or dal or mung beans)

1 onion – diced

2 jalapenos – chopped (optional)

1-8 garlic cloves (to taste) – minced

1-2 TBS minced ginger

5 ounces (or more) coconut milk (a 15 oz can would not be too much – I just kept it light)

2 TBS rice vinegar

6 TBS liquid aminos (or soy sauce or tamari)

8 or more cups vegetable stock

1-2 cups fresh basil

GARNISH – cooked rice & more basil

2-28-17-5

2-28-17-7

2-28-17-8

DIRECTIONS

Melt 1 or more TBS of coconut oil (or other cooking oil) in a large stock pot.  Add the onions & jalapenos & saute until soft.  Stir in the garlic & ginger for a minute & then add everything else – (except the fresh basil) – starting with only about 6 cups of the stock.  Bring to a boil & reduced heat to low.  Cover & simmer for 30-60 minutes or until your lentils are soft.  I used & immersion blender & mashed about 25% of the lentils.  Not necessary.  Add more stock for a thinner dish or a soup.  Heat it down if it is too thin.

Stir in the fresh basil & serve with additional basil as garnish.  Serve as it is or over cooked rice.

2-28-17-9

2-28-17-10

2-28-17-11

2-28-17-26

2-28-17-6

2-28-17-30

Vegan Creamy Roasted Red Pepper & Sweet Potato Soup with Coconut-Ginger Cream, Pistachios & Pomegranate Seeds

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)

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.

10-24-16-121

10-24-16-112

bathingandthesinglegirlcover

vromans-back

10-24-16-115

This might – honestly – be the most delicious soup I have ever made and it is as easy as can be.  If you have a blender, food processor or immersion blender – you can wow the fuck out of your friends with this glorious, autumnal, light & healthy, rich & creamy soup!  I used all the random veggies that I had wilting in my vegetable bins.  You can add or subtract ingredients but I gotta say – this baby is kinda perfect!  Very little added oil & chock full of veggie nutrients.  The Coconut- ginger cream is certainly optional but it adds a nice level.  The pistachios & pomegranate were for texture & color – but they can go with little impact on this soup.  If you are not vegan – stirring in a little goat cheese might be a nice touch.

10-24-16-102

Vegan Creamy Roasted Red Pepper & Sweet Potato Soup with Coconut-Ginger Cream, Pistachios & Pomegranate Seeds

Serves 4 very well

INGREDIENTS

3 medium sweet potatoes – sliced into 1/2-inch rounds

3 bell peppers – halved & seeded

1/2 onion (or a leek or some shallots) – peeled & cut in half

10 small carrots – ends trimmed

1 jalapeno (optional)

1 TBS fresh lemon juice (optional)

2 garlic cloves

1 tsp red (or other) curry powder (or curry paste)

1 tsp smoked paprika

1/2 tsp ground cumin

1/2 tsp cinnamon

1/2 to 1 tsp cayenne

Several fresh thyme sprigs (or 1/2 tsp dry thyme)

4 cups vegetable stock

olive oil (or coconut or other oil)

S&P

Garnish – pistachios and pomegranate seeds (optional)

for the coconut-ginger cream

5.5 ounces coconut milk

1-3 TBS minced ginger (I used a squeezable kind) – or to taste

10-24-16-80

10-24-16-86

10-24-16-87

10-24-16-88

10-24-16-89

10-24-16-90

10-24-16-104

10-24-16-116

DIRECTIONS

Heat the oven to 450 degrees.

Toss the vegetables in a bit of olive oil & spread in a single layer on cooking sheets (covered with either foil sprayed with cooking spray or parchment paper).  Salt & pepper liberally.  Cook for about 30+ minutes or until the veggies are soft.  Some might need to come out earlier than others.  I cooked an extra sweet potato to put in my dogs’ food tonight.  They LOVE sweet potatoes.  The bell peppers should blacken a little bit.  When the peppers are done – either put them in a tightly-closed container or wrap them in foil to cool a bit.  This will make them sweat & the skins should peel off nicely under running water.  Do not worry if all the skin does not come off.

Meanwhile – combine the coconut milk & ginger – adding ginger in increments – until it tastes good to you.  Set aside.

10-24-16-91

10-24-16-97

10-24-16-92

10-24-16-93

Once you can handle the veggies (not the sweet potatoes) – chop them a little bit.  Seed the jalapeno to make it less spicy.  I used the seeds.

Heat a little olive oil in a large stock pot & add the chopped veggies & sweet potato and garlic.  Stir to combine & then add stock & spices.  Squeeze in about a TBS lemon juice.  Bring to a boil & turn off heat.

10-24-16-94

10-24-16-95

10-24-16-96

10-24-16-98

10-24-16-99

Puree the soup in batches or with an immersion blender.  I added about 1-2 cups of water to thin it enough to puree in the blender.  Season with S&P.

Serve garnished with coconut-ginger cream, pistachios & pomegranate seeds.

10-24-16-110

10-24-16-101

Vegan Spicy Green Coconut Curry with Vegetables & Split Lentils for the Slow Cooker

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)

IMG_4467

IMG_4505

BathingandthesinglegirlCover

vromans back

IMG_4499

Slow cooker recipes.  Is anything better than just dumping a bunch of ingredients into a slow cooker, going away for hours and then coming home to dinner – warm & waiting?  I think not!

I used yellow split lentils or urad dal – but any variety of lentils will work just fine.  I added a ton of random vegetables – because I had them.  You can add or omit any veggies you like.

I had a big bag of English peas & some fresh spinach that were going to spoil before I could cook them – so – I froze them.

IMG_4415

It was about 2 cups of peas & make 4 cups of spinach but the spinach wilted in the freezer – down to about 4 cups.  If you use frozen veggies in yours – add them at the very end or they will just disintegrate.

IMG_4472

Vegan Spicy Green Coconut Curry with Vegetables & Split Lentils for the Slow Cooker

Makes a lot – likely enough to feed 6 well if served with rice

INGREDIENTS (very flexible)

2 cups lentils

2 potatoes – cubed

1 small onion – diced

1-4 cloves garlic – minced

1 small head cauliflower – cut into small florets

1-5 jalapenos – seeded & diced (use less or omit – if you do not like heat)

3-5 carrots – sliced

3 TBS ginger – minced

1 (5.5 oz) can coconut milk (use more for a richer curry)

3 TBS green curry paste

1 TBS garam masala

1 tsp ground coriander

1 tsp ground cumin

1 tsp dry mustard

1 tsp turmeric

6 cups vegetable stock

4 cups fresh spinach or 2 cups frozen

2 cups peas

S&P

GARNISH – hot sauce (like sriracha), cilantro & cooked rice (I used basmati)

IMG_4414

IMG_4416

IMG_4417

IMG_4466

IMG_4453

 DIRECTIONS

Put everything except peas, spinach & any frozen vegetables you might be using into the slow cooker.  If using anything frozen – all them to thaw.  Ignore my photos showing the spinach & peas being added with the other ingredients at the start.  They disintegrated & I had to add more of each at the end.  I also added the cauliflower after the curry had been cooking for hours – hence the different-looking imagery below.

IMG_4419

IMG_4420

IMG_4421

IMG_4422

IMG_4423

IMG_4424

Cook on high for 4 hours or on low for 8 hours.  If it is too thick, add stock or water.  If it is too thin – cook a bit longer with the lid off – or mash some of the curry with a masher or immersion blender to create a thicker gravy.

15 minutes before serving – add peas, spinach & any frozen vegetables you selected.  Season with S&P.

Serve with rice & garnish with cilantro & hot sauce.

IMG_4440

IMG_4443

Vegan Chicken Satay with Peanut & Coconut Sauce and Spicy Thai Red Curry & Coconut Cauliflower Rice

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)

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.

3-29-16 (159)

3-29-16 (158)

BathingandthesinglegirlCover

vromans back

3-29-16 (195)

3-29-16 (51)

This is another super-duper easy one.  The recipe for the Spicy Thai Red Curry & Coconut Cauliflower Rice (seen just above) is HERE.

I used a 12oz package of Beyond Meat chicken strips – because they are the best on the market.  If you cannot find them – use the brand available to you – preferably not breaded.

This recipe is really just for a marinade (not totally necessary) & for the peanut & coconut sauce.  You can whisk each together in bowls & heat the chicken in any pan on the stove.  So easy & REALLY delicious!

3-29-16 (114)

3-29-16 (191)

3-29-16 (180)

Vegan Chicken Satay with Peanut & Coconut Sauce

Depends on the amount of “chicken” you use & appetites – but 1 or 2

INGREDIENTS

for the chicken satay

Beyond Meat chicken strips (or other vegan chicken) – in the quantity you require

Cooking oil or cooking spray

for the marinade (an optional step – you can skip the marinade if you want to but it does ratchet up the flavors)

2 garlic cloves – minced

2 shallots – minced

1-2 serrano or jalapeno peppers – minced (seed them for less heat)

2 TBS Bragg’s liquid amino acids (or soy sauce or tamari)

1 TBS agave nectar (or sugar)

juice of one lime

for the peanut-coconut sauce

1 cup lite coconut milk

1/4 cup peanut butter (more – if you want a thicker sauce)

1/4 cup cilantro – chopped

1-3 serrano or jalapeno peppers – diced (seed them for less heat)

2 shallots – minced

2 tsp agave nectar (or sugar)

2 TBS Bragg’s liquid amino acids (or soy sauce or tamari)

juice of one lime

GARNISH – lime wedges & cilantro

3-29-16 (165)

3-29-16 (204)

DIRECTIONS

for the marinade

Whisk ingredients together & put the chicken in it.  Marinate in the fridge for 30 minutes – or overnight.  I did this in a Ziplock bag.

3-29-16 (112)

3-29-16 (113)

for the peanut-coconut sauce

Whisk everything together.  Adjust the peanut butter to coconut ratio to suit your tastes.  I put mine in an old pickle jar so I could give it a good shake before using it.

3-29-16 (115)

3-29-16 (116)

3-29-16 (117)

3-29-16 (120)

for the chicken satay

Heat some oil or cooking spray & dump the chicken & marinade into a pan.  Heat through.

Plate the chicken & drizzle with a light bit of the peanut-coconut sauce (reserve some because there is a lot of sauce).

Serve with rice & garnish with extra sauce, cilantro & lime wedges.

3-29-16 (72)

3-29-16 (96)

3-29-16 (98)

3-29-16 (155)

3-29-16 (164)

3-29-16 (197)

Vegan South Indian Coconut Curry with Mushrooms & Peas

2 Comments

 

 

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)

1-20-16 (97)

Pictured above with Creamy Vegan Potato (Aloo) & Fresh Fenugreek (Methi) Curry & Coconut, Ginger & Jalapeno Cauliflower “Rice.”

1-20-16 (84)

BathingandthesinglegirlCover

vromans back

1-20-16 (108)

This one has quite a few ingredients only two of which might be hard to find – the fenugreek seeds & the curry leaves.  Honestly – I think there is so much flavor in this dish that you can omit those if you cannot find them.   This dish used unsweetened grated coconut blended with cashews & I did not blend my coconut fine enough & it added a bit of texture to the dish that was not unpleasant – but I will definitely pulse it more finely next time.

Indian foods are often served with one of my favorite condiments in the world – Spicy Cilantro and Mint Chutney (seen below) and I recommend making some because it really adds something special – though it is definitely not necessary.

4-22-15-3 (1)

1-20-16 (90)

1-20-16 (113)

Vegan South Indian Coconut Curry with Mushrooms & Peas

Serves 4 with rice

INGREDIENTS

1 lb mixed mushrooms – sliced

2 cups peas

2 tomatoes – diced

1 onion – diced

4 garlic cloves – chopped

4 TBS fresh ginger or ginger paste

1 cup unsweetened grated coconut

20 cashews

15 curry leaves (optional)

2 tsp black mustard seeds (mustard powder – if you do not have seeds)

1 tsp fenugreek seeds (optional)

2 tsp chili powder

2 tsp turmeric

2 tsp garam masala

2 tsp ground coriander

2 tsp ground cumin

2 TBS coconut or olive oil

5 cups vegetable stock

Garnish – cilantro

Cooked rice

1-20-16 (3)

1-20-16 (5)

1-20-16 (17)

1-20-16 (25)

1-20-16 (26)

1-20-16 (31)

1-20-16 (34)

1-20-16 (65)

1-20-16 (150)

 DIRECTIONS

Pulse the cashews & coconut in a food processor or spice mill until the coconut is very fine – more fine than in my photo below.  Set aside

Heat 2 TBS oil & saute the mushrooms over high heat until they are soft & beginning to brown.  Put in a bowl & set aside.

1-20-16 (4)

1-20-16 (5)

1-20-16 (19)

1-20-16 (21)

1-20-16 (22)

In the same pan  – add another TBS oil & add the mustard seeds heat until they begin to pop then add the fennel seeds & fenugreek seeds.

1-20-16 (27)

1-20-16 (28)

Stir & add the onion & tomato & saute until the onions are soft.  Add the garlic & the ginger & the chili powder, turmeric, coriander, garam masala, and cumin & stir to incorporate.

1-20-16 (29)

Add the coconut/cashew blend & the curry leaves.  Blend & then add the stock & bring to a boil.

1-20-16 (30)

1-20-16 (33)

Boil it down until it thickens a bit & then add the mushrooms & peas.  You might want to reserve a few mushroom slices & peas to garnish the servings but this is not necessary.

1-20-16 (35)

If the texture is to your liking – serve it on top of rice.  I chose to puree about half of it with an immersion blender.  You can do this – or use a regular blender to puree some of it – or not.  Your call.

Serve over rice & garnish with reserved veggies or cilantro.

1-20-16 (93)

1-20-16 (148)