DDD #135 – Vegan Shepherd’s Pie with Mashed Cauliflower

Leave a comment

 

All Photos © Christine Elise McCarthy 2019

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.

~


Click the image above to watch the video.

Vegan Shepherd’s Pie with Mashed Cauliflower

Feeds 6

INGREDIENTS

12 ounces soyrizo (or other faux meat)

14 ounces Beyond Sausage (or other faux meat)

4 cups mixed veggies (I used a combination of frozen corn, peas, lima beans)

1 med-large head cauliflower – cut into florets

2 medium red potatoes (optional)

8 oz mushrooms – sliced

1 leek – white part sliced

1/4 onion – diced

vegan butter (2-4 TBS)

vegan milk (1/4 cup or more)

S&P

DIRECTIONS

Heat the oven to 350 degrees.

Boil the cauliflower & potatoes (if using) until soft.  Drain & set aside.

Heat a TBS or so of vegan butter (or other oil) and saute mushrooms & onion until both are browned & soft.  Set aside.

Melt a TBS or so of vegan butter (or other oil) and saute the leek until soft.  Set aside.

Saute the faux meats together until heated all the way through (primarily to cook the Beyond Sausage & drain some grease).  If you are using other meats than Beyond sausage – there is no reason to precook them.

Mix the faux meat with the mushrooms & onion.

Mash the cauliflower & potato mix with the leeks & about 1/4 cup of vegan milk & 2 TBS or more of vegan butter.  Season with S&P.

Assemble the shepherd’s pie by putting the faux meat mix on the bottom of a casserole pan (I divided mine between two smaller pans (see above).  Top with whatever veggies you are using & then top with the mashed cauliflower.

Bake for about 30 minutes or until heated through.  Serve!  I plated mine as double-decker stacks so it looked prettier & more substantial.

 

 

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 #123 – Halloween Special & Spicy Vegan Corn Chowder

1 Comment

All Photos © Christine Elise McCarthy 2018

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.

~


Click the image above to watch the video.

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

Image

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

Image

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

The photos below are explained in the video.

Spicy Vegan Corn Chowder

INGREDIENTS

6 TBS cup butter

1/4 cup flour

1 small onion – diced

2 Russett (or other) potatoes – peeled & diced

1-3 jalapenos – seeded & diced (optional)

3 stalks celery – chopped

3 cobs of fresh corn – corn cut from the cob

2 (15 oz) cans of cream-style corn

6 cups non-dairy milk

1 TBS sriracha (optional)

5 sprigs fresh thyme

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

 

DIRECTIONS

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

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

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

Image

Image

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

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

 

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

1 Comment

 

All Photos © Christine Elise McCarthy 2018

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

~

Click the image above to watch the video.

The Ivy Copycat Grilled Vegetable Salad with Lime Vinaigrette

serves 2 as an entree

INGREDIENTS

for the dressing

Juice of 1-2 limes

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

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

Season to taste with S&P.

Combine & taste.  Tweak to suite your palate.

for the salad

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

1 zucchini

1 yellow squash

2 ears fresh corn – in the husks

1 bunch asparagus – tough bottoms trimmed

1 red bell pepper – seeded

1/2 cucumber – diced

1 handful cherry tomatoes – haved

3-4 radishes – chopped

1/4 small red onion – diced

1 avocado – chopped

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

DIRECTIONS

Make the dressing while the veggies are grilling.

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

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

Serve & enjoy!!!

 

DDD #64 – My “You Are Not Vegan Enough” Rant & Holiday Leftovers Shepherd’s Pie & 14 Other Ideas

10 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.

~

Ok – so I posted my Vegan Whole Turkey (seen above) – and the vegans on Facebook lost their collective shit.  Despite knowing it was a vegan item – I got blocked & banned & verbally assaulted SAVAGELY.  This video below is my response to the “You are not the right kind of vegan” attacks I got from the most self-righteous douchebags ever.  I also show you how I reinvented a bunch of random leftovers into and epic Shepherd’s Pie.

Below the video here are the 14 recipes I suggest as potential uses for your holiday leftovers.

Click the image to watch the video.

Thanksgiving Vegan Torta Rustica with Creamed Spinach and Chicken, Scalloped Potatoes & Sweet Potato-Butternut Squash Puree

Vegan Chicken & Mixed Vegetable Pot Pie

Vegan Spicy Chicken Enchilada Soup with Homemade Red Enchilada Sauce

Vegan Marinated Chicken Banh Mi Sandwich

Vegan Horseradish Chicken Salad with Pecans and Jalapeno Potato Salad in Baked Wonton Cups

Vegan Chicken Salad Wraps

Cool Vegan Cashew & Cranberry Chicken Salad Tacos with Avocado

Sweet & Spicy Vegan Island Chicken with Pineapple

10-Minute Spicy Vegan Sriracha Chicken & Broccoli Bowl

Healthy Vegan Chicken Fricassee with Tarragon

Healthy Vegan Chinese Chicken Salad with Spicy Asian Dressing

Vegan Cold Chicken Piccata Pasta Salad with Asparagus & Spinach

Vegan Firecracker Chicken

Vegan Beef and Vegetable (Shepherd’s Pie) Empanadas

Vegan Butternut Squash & Black Bean Enchilada Casserole with Homemade Red Enchilada Sauce

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)

12-4a-16-67

12-4a-16-92

bathingandthesinglegirlcover

vromans-back

12-4-16-20

12-4-16-26

So – I am several days into eating only food I already have in the house.  I have WAY too many frozen leftovers & dry pastas & beans etc taking up space & yet I keep going to the store to buy more food. It is ridiculous & wasteful.  Today’s recipe was inspired by a huge butternut squash I had & some other veggies rapidly reaching the end of their shelf life.  I used jarred salsa because I had one open but made the enchilada sauce because I did not already have some in a jar or can.  You can choose to go all jarred or all homemade – your call.

I also roasted a whole butternut squash.  You might want to buy some already cubed & roast those – or just boil them.  This can be as labor-intensive or as simple as you care to make it.

The real star of this dish is this newer vegan cheese I found.  It tastes great & does a fair job at melting – so – I recommend trying it if you see it or can find it online.  It is from Parmela Creamery and you can definitely buy it – and loads of other vegan cheeses – from them.

12-4-16-2

Oh – as an aside – TJ Maxx is a great source for kitchen items.  They always have loads of olive oil marked way down.  I stock up every time I go there.

12-4a-16-39

12-4a-16-40

12-4-16-27

12-4-16-33

Vegan Butternut Squash & Black Bean Enchilada Casserole with Homemade Red Enchilada Sauce

Serves 6 well

INGREDIENTS

2 cups red enchilada sauce (my recipe HERE) or your favorite brand or recipe

16 oz salsa – homemade or your favorite brand

olive oil

1 small butternut squash

1/2 medium red (or any other kind) onion – diced

1-3 jalapenos (optional) – seeded & diced

3 tomatoes – diced

2 carrots – diced

1 cup corn

1 12 oz can black beans – drained

1-4 garlic cloves – minced

1/4 cup cilantro – chopped

1 tsp ground cumin

1 tsp chili powder

15-20 taco-sized corn tortillas

Up to 1 lb grated vegan cheeses of your choice ( I used both cheddar & mozzarella)

S&P to taste

GARNISH: cilantro, sliced scallions, avocado slices, additional salsa or hot sauce

12-4-16-1

12-4a-16-38

DIRECTIONS

Heat the oven to 375.

I roasted my butternut squash unpeeled & halved.  It was a sorta messy business doing it this way.  In the future, I will peel & cube it first.  Whatever you decide – roast it naked for 20-40 minutes, turning at least once, until it is soft.  If you cooked it like I did – let it cool in the sink & peel & cube it once it is cool enough to handle.  OR – you could peel, cube & boil it until the cubes are soft.  I had a large squash – so I put some extra mashed up into my dogs’ dinner.  They loved it!

Meanwhile, heat 1-2 TBS olive oil in a large saute pan & add the chopped carrots & onions.  When they start to soften, add the tomatoes, jalapenos, corn & black beans.  Add the spices & cilantro.  Heat through.  Add the garlic & saute 1 minute.  Stir in the cubed squash.  Season with S&P & set aside.

12-4a-16-41

12-4a-16-42

12-4a-16-43

12-4a-16-44

12-4a-16-46

12-4a-16-48

12-4a-16-71

12-4a-16-72

Now – assemble the casserole.  Grease a casserole pan (I used cooking spray).  Put the salsa on the bottom.  The rest can be pretty random – as long as you end with 1/3 of the enchilada sauce & 1/3 of the cheese.

12-4a-16-50

12-4a-16-51

12-4a-16-52

12-4a-16-53

12-4a-16-54

Layer some corn tortillas & top with 1/3 of the veggie mixture, 1/3 of the cheese & 1/3 of the enchilada sauce.

12-4a-16-55

12-4a-16-56

12-4a-16-57

Add another 1/3 of the veggie mixture.  Layer with  1/3 of the cheese, more tortillas, the final 1/3 of the veggie & 1/3 of the enchilada sauce.

12-4a-16-58

12-4a-16-59

12-4a-16-60

12-4a-16-61

12-4a-16-62

Add another layer of tortillas & the rest of the enchilada sauce & cheese.

12-4a-16-63

12-4a-16-64

12-4a-16-65

I used the casserole glass lid to cover it.  You can do this or use foil.

Bake at 375 for about 25 minutes, remove cover & bake another 10 minutes or so.  Let rest for ten minutes before serving.

Garnish with cilantro or scallions & maybe salsa, hot sauce or a few slices of fresh avocado.  Enjoy!

12-4a-16-75

12-4a-16-86

12-4a-16-90

Spicy Vegan Southwestern Pasta Salad

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)

5-31-16 (144)

5-31-16 (132)

5-31-16 (125)

BathingandthesinglegirlCover

vromans back

5-31-16 (128)

Pasta salads are so easy & vegan ones can sit out at a BBQ with no worry of anything going bad (like mayo).  I made this for a Memorial Day party but I added WAY too much chili powder.  I am going to reduce the quantity I suggest here.  The fact is – you could just toss the ingredients with your favorite BBQ sauce & call it a day – but the lime juice & chili powder add some depth.  I used these noodles below – but I broke the long noodles into thirds.  I love this pasta because it looks cool & photographs really well but any pasta at all will do.  The quantities of the ingredients are loose & you can go with more or less of lots of them with no negative impact on the salad.

5-31-16 (118)

5-31-16 (125)

Spicy Vegan Southwestern Pasta Salad

INGREDIENTS

1 lb pasta – cooked & drained under cold water

1/4 olive oil

1/4 cup lime juice

2 tsp chili powder (I used 2 TBS & it was NOT a good thing)

1/4 cup (or more) BBQ sauce (I used Hak’s Thai Chili Tamarind – because that is what I had – but a more traditional BBQ sauce might suit this salad better)

2 tsp cumin

1-3 garlic cloves – minced

12 oz frozen corn

1 (15 oz) can black beans – drained & rinsed

1 bell pepper – chopped (I used an orange one)

1-2 jalapenos – chopped (I used red ones)

4 tomatoes – diced

1/4 cup chopped cilantro

S&P

Extra cilantro as garnish

5-31-16 (120)

DIRECTIONS

Whisk the olive oil, lime juice, chili powder & cumin together.  Set aside.

Toss all the remaining ingredients well.  Add the olive oil mixture incrementally – tasting as you go.  You might not use all of it.  Season with S&P & maybe stir in more BBQ sauce.

Serve with additional cilantro.

5-31-16 (134)

5-31-16 (141)

5-31-16 (127)