DDD #108 – Eben McGarr’s Vegan Mushroom Stroganoff & Vegantuas!

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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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Eben McGarr’s Vegan Mushroom Stroganoff

Serves 4 well

INGREDIENTS

1 lb pasta – cooked & drained

1 1/2 pound mushrooms – sliced

1 large onion – sliced

1 stick vegan butter

1 cup veggie stock

3 TBS liquid aminos (or tamari or soy sauce)

4 TBS vegan mayo

1/3 cup flour

S&P to taste

chopped parsley as garnish

DIRECTIONS

Cook the pasta.

Melt the butter in a very large pan.  Saute the onions until soft.  Add mushrooms and cook them down.  Once soft, whisk in the stock & flour.  Once combined – add the liquid aminos & the mayo.  Heat through.  Season with S&P & toss with the pasta.  Garnish with the parsley & serve.

DDD #107 – Herbivorous Butcher No Box Unboxing & a Vegan Cheese & Deli Meat Review

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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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DDD #90 – Vegan Fried Sage and Mushroom Cream Pasta Sauce with Orecchiette

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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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Ok – this pasta.  A Facebook friend requested it & I could not believe I had not already posted the recipe.  This dish is an old regular of mine from 25 years ago & there is a funny story that goes with it.  I used to make it all the time at home & for company & many of my friends had asked for the recipe.  One day, my then boyfriend & I were served a mushroom cream pasta dish at my friend Angie’s.  My boyfriend took one taste & looked at me and said, “Babe!  This is amazing!  You have to ask for her recipe!”

Yeah.  Well – it WAS my recipe.  The only difference was that she added salt to hers & I was still brainwashed into thinking using salt was a capital sin.   I learned that lesson well that day & now I consider salt a genuine ingredient in most things – not just a forgettable & optional seasoning.  There are all kinds of fancy salts widely available now, too, and some even have healthy benefits.  Pink Himalayan salt, for example, boasts these benefits:

(from http://fitlife.tv/10-amazing-benefits-of-pink-himalayan-salt/)

  • Create an electrolyte balance
  • Increases hydration
  • Regulate water content both inside and outside of cells
  • Balance pH (alkaline/acidity) and help to reduce acid reflux
  • Prevent muscle cramping
  • Aid in proper metabolism functioning
  • Strengthen bones
  • Lower blood pressure
  • Help the intestines absorb nutrients
  • Prevent goiters
  • Improve circulation
  • Dissolve and eliminate sediment to remove toxins

So, yeah – use salt.   Salt is not just a flavor unto itself.  It also brings out & enhances other flavors.  Trust me.  Too much is awful but just the right amount is magic.

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Vegan Fried Sage and Mushroom Cream Pasta Sauce with Orecchiette

Feeds 2 very well

INGREDIENTS

1 pound pasta cooked according to package instructions

Olive oil

10 or more fresh sage leaves

1 lb mushrooms (of nearly any variety or mix) – sliced

2 shallots – chopped

3 garlic cloves – chopped

1 cup (or more) vegan dairy (a combo of non-dairy milk & some vegan soft cheese of your choice)

1/4 cup vegan Parmesan

Salt & pepper to taste

Parsley – chopped as garnish (it adds a lot of flavor!)

Extra Parmesan for garnish

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DIRECTIONS

Cook the pasta.  Reserve about a cup of the pasta water (in case you need it to thin your sauce later) & drain the pasta.

Heat 1-2 TBS olive oil over med-high heat & fry the sage a few minutes.  It need not brown.  Drain on paper towels.

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Add the mushrooms & about a tsp of salt & raise the heat to high.  The salt will help the mushrooms release their moisture.  Stir the mushrooms occasionally – letting them get seared.  When they are nice & brown – add about another TBS of olive oil & the shallots & garlic.  Fry for about 2 minutes & then add the vegan dairy & Parmesan.   Crumble the fried sage & add that to the sauce.  Bring to a boil & then lower to a simmer.  It should thicken very quickly.  Use more cream & cheese if you want a pasta with more sauce.  Add some pasta water if it gets too thick.   When it is the consistency of a heavy cream sauce – season to taste with salt & pepper.  Add the pasta, stir to combine & serve it up.  Garnish liberally with chopped parsley & maybe more Parmesan.

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DDD #87 – Vegan Creamy Sweet Potato Pasta with Fried Sage

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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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This is another super easy & healthy one!  I used sweet potatoes but any orange squash would also work.  No dairy in this at all & it still tastes so decadent!  If you own a blender – you can make this in less than 30 minutes.   The sauce can be used as it is here – over pasta – but if you added a bit more stock or some non-dairy milk or vegan heavy cream – you would have a delightful soup!  Or – leave it thick & make ravioli.  Or slather some in a white lasagna.  Mmmmm!

 

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Vegan Creamy Sweet Potato Pasta with Fried Sage

Serves 4 well

INGREDIENTS

1 lb pasta (if you use less pasta – see notes above about how to re-purpose the extra sauce)

2 TBS olive oil

1 package or bunch of fresh sage

1 large sweet potato (2 lbs or so – or 3 cups) – peeled & cubed

1 medium onion – diced

4 garlic cloves – minced

1 TBS (or less – if heat bothers you) crushed red pepper

2 cups vegetable stock

S&P

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DIRECTIONS

Cook & drain your pasta – but reserve about a cup of the hot pasta water.  Toss the pasta with a drizzle of olive oil to keep it from sticking.  Set aside.

Over medium heat – warm the oil in a large saute pan & fry the sage.   Be careful not to burn it (it should not brown in the pan).  After 2 minutes or so – drain it on papers towels & set aside.

In the same pan, add the onions.  Once softened, add the sweet potato, garlic & crushed red pepper.  Stir for one minute & then add the stock.  Bring to a boil & boil until your sweet potato is soft.

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Being careful not to burn yourself, puree the sweet potato mixture.  Season liberally with S&P (to taste).   Put the noodles in the pan you cooked the sweet potatoes in.  Spoon only as much of the sweet potato puree onto it so you get a light cover.  You don’t want to drown the pasta.  I had a lot of puree left over from the 1/2 pound of pasta I cooked & I will make it into soup (see notes above the recipe).  If it gets too thick, stir in some of the reserved pasta water – a bit at a time.

Plate the pasta & crumble sage on it.  Garnish with fresh cracked pepper & maybe some vegan Parmesan.

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DDD #80 – Vegan Aloo Palak – Indian Spinach & Potato Curry

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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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I fucking love Indian food.  I always have.  I have posted many Indian recipes & Indian food is the easiest way to feed someone vegan food without them noticing.  If you research, you will find that most recipes have largely overlapping ingredients.  If you intend to get into cooking Indian food – the critical spices (outside of cumin & coriander) are garam masala & cardamom.  If your local market does not carry the spices you need – and there is no local Indian spice source (ethnic markets are THE BEST resource for cheap spices) – buy them on Amazon.  This recipe calls for fenugreek (or kasuri methi) but I read that celery seeds are a decent substitute.  If you can’t find either – blow it off.

If you are accustomed to cooking Indian food – you might notice I tend to use far larger amounts of the spices than your average recipes.  The measurements are very forgiving, though, so don’t worry if you want to use more – or less – than what I suggest.

I used a vegan goat cheese that I bought at a Soledad Santuary stand at the Hollywood farmer’s market.  If you live in Hollywood or can make it to that market – look for them.  They recently turned vegan & are experimenting making many kinds of vegan cheese.  (If you get there – BTW – look for Dave’s Korean stand, too.  Their tempeh is INSANE!)  You can use any soft vegan cheese (cream cheese or yogurt or goat cheese – if you can find some).  If you are not vegan – a Boursin or garlic/chive cream cheese would work.  You just need some sort of “dairy” to mellow out the overall flavor.

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Vegan Aloo Palak (Indian Spinach & Potato Curry)

Serves 4-6 with rice

INGREDIENTS

1 1/2 – 2 lbs fresh spinach (You can use canned or frozen but the flavor will not be the same & you won’t get the vibrant green color.  Google Aloo Palak & see how ugly it can look.  LOL)

3 large red potatoes – cubed

1 large onion – diced

1-3 jalapenos (to taste) – chopped (remove seeds to lessen the heat)

1 tsp cumin seeds

1 tsp cumin

1 TBS turmeric

1 TBS fresh ginger – minced (I used jarred)

1 TBS garlic – minced (I used jarred)

1-3 tsp chili powder (I used 3 but I like heat)

1 TBS ground coriander

1 tsp dry fenugreek (or celery seeds) – OPTIONAL

1 TBS garam masala

1/2 cup vegan soft cheese

Salt

Olive oil

Garnish – cooked rice and/or naan

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DIRECTIONS

Boil a large pot of water & blanch the spinach by immersing it for 30 seconds to a minute – so it wilts.  Plunge into cold water & drain.

Heat 1-2 TBS olive oil & pan fry the potatoes until they begin to brown – turning often.  This might cook them through – depending on how large your cubes are.  If it doesn’t do not worry.  They can cook more in the spinach.  Set aside.

In that same pan – heat another TBS olive oil & add the cumin seeds.  Once they begin to sputter, add the onion, jalapeno, garlic, ginger, & spices.  Cook until the onion is soft.

In a food processor – blend the onion mix.  Then – add the drained spinach & puree.  Return this to the pan.  Stir in the cheese & add the potatoes.  Heat through & be sure your potatoes are soft.  You may have to add between 1-2 cups of water to thin it out.  If it is too thick add more water.  Too thin?  Cook it down.

Serve with rice or naan – or eat it naked!  I mean – the spinach & potatoes could be naked – as the potato adds a starch to the dish, already.  But – if you wanna be naked yourself – I don’t see a problem with that.  Your roommate or children might feel awkward but fuck’m.  You just made motherfuckin’ Aloo Palak.   What the fuck have they achieved lately?  Probably not appreciate you enough, that’s what.

See my point?  Might as well swill some wine, too.  Haters gonna hate.  No reason for you to give any fucks at all.  Eat, drink & be proud you just made a yummy vegan meal!

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DDD #77 – Vegan Smoked Dal Makhani – Punjabi-Style – Instant Pot or Not!

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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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I love Indian food.  I always have.  I also love cooking with dry beans & lentils because they are so inexpensive & yield many servings for pennies per serving.  The only issue with Indian recipes is acquiring the exotic spices – which can be expensive if you do not buy them from an Indian market.  Ethnic markets are always the best place to buy spices because each will typically carry all you need for recipes from that area of the world and at greatly reduced prices.  If you do not live in an area with much diversity – Amazon is wonderful.  You can typically omit a few spices from most recipes with little loss of flavor but it is really satisfying to be as authentically true to a regional recipe as possible.   With Thai food, for example, getting fresh kaffir lime leaves & Thai basil makes an enormous difference.  You just open the packages of these things and are transported to your favorite Thai restaurant.  Indian food has a few staples that are hrd to get around – garam masala, for example.  But it is stuff like cardamom & fenugreek (methi) that add authenticity.  Fenugreek is an herb – pictured below – both fresh & dried.  It also comes in seed form & as a powder and it is ubiquitous in Indian recipes in one form or another.  It might be a good idea to research a few Indian recipes & stock up on the critical spices sif you want to experiment with this wonderful cuisine.  HERE is a list of the most used spices – garam masala being the most commonly used and that list omitted the kasoori (or kasuri) methi (dry fenugreek leaves) and I would add that to your list as well as amchoor (mango powder).

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I made a version of mahkani in July – seen above – my Spicy Vegan Dal Makhani (Beluga or Black Lentils) for the Slow Cooker.   That dish used beluga lentils & is not as authentic as today’s recipe. In today’s recipe I used whole black lentils (also called urad dal or black gram) and red kidney beans (rajma).    I not only soaked these beans overnight but I also cooked them in my slow cooker for 5 hours on high AND left them overnight to let the flavors meld.  I recommend this (though it is not necessary) to let the beans really soften & the flavors blend – so – if you are making this dish it takes two days before you are eating it.  Again, you definitely could eat it after the 5 hours but like many stew-type dishes – it gets better over time.  The good news is – there is no prep cooking for this dish so, except for cutting up an onion & 2 peppers – the slow cooker does all the work (except the smoking process – explained below).  The lentils & beans I used are below – dry – and as they looked after soaking them – separately – overnight.  As you can see – they changed color considerably.   This dish is traditionally very rich using varied amounts of butter & heavy cream.  I used only 2 TBS of vegan butter & 1/2 cup vegan sour cream – so this dish is not quite so heavy.

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As to smoking your dal makhani – it is VERY easy & I recommend it very highly.  It just requires a chunk of a natural charcoal & a small metal bowl.  You simply heat the coal over a burner until it is red hot, place it in a metal bowl & drizzle olive oil on it & place it atop your dal & put the lid on the slow cooker.  In ten minutes – you will have authentically, smoky goodness!  (The photo of the smoking charcoal is from my Smoked & Spicy Indian Eggplant Curry (Vegan – Vegetarian) – seen below.)

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Vegan Smoked Dal Makhani Punjabi-Style (Black Gram/Urad Dal & Rajma) – 

Serves 6+ with rice

INGREDIENTS

 1 cup dry black urad dal – soaked overnight

1/2 cup dry red kidney beans – soaked overnight

1 onion – diced

2 serrano (or jalapeno) peppers – seeded & diced

2 TBS vegan butter (or coconut or olive oil)

4 cups water (or vegetable stock)

1 cup tomato puree

1/4 tsp nutmeg

1 TBS garam masala

1/2 tsp amchoor

2 TBS dry methi leaves

1 tsp ground cumin

1 tsp ground coriander

1 tsp onion powder

1 tsp chili powder

3 green cardamom pods

1 TBS fresh or jarred ginger (I used jarred)

4 garlic cloves – minced

1/2 cup vegan sour cream

Steamed rice

GARNISH – more sour cream, cilantro or fresh fenugreek leaves

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DIRECTIONS

Soak the beans overnight.   Drain & rinse.

INSTANT POT

Heat the oil or butter using the saute setting – saute the onion & peppers until soft.  Put everything else in & cook, sealed, on manual for 35 minutes.

SLOWCOOKER

Put everything except the sour cream into a slow cooker & cook on high for at least 5 hours – maybe more.  If you are going for the overnight uber-cooking (as I did) – leave it covered overnight.  I left my cooker off as there was nothing in there that would spoil but – if you are not comfortable with that – add some water & leave it on warm overnight.

STOVE TOP

Heat the oil or butter and saute the onion & peppers in a large stock pot until soft.  Put everything else in & bring to a boil.  Reduce heat & simmer until the beans are tender – 30 minutes or so.

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Either way – the next step is the smoking (which you can skip but I recommend trying it because it is amazing.  Heat the coal over a burner until it is red hot, place it in a metal bowl & drizzle olive oil on it & place it atop your dal & put the lid on the slow cooker or Instant Pot or pan.  In ten minutes – you will have authentically, smoky goodness!

Now – stir in the sour cream.   If it is too thin – add water or vegan milk to thin it.  If it is too thin – cook it on high with the lid off until it thickens.  Mashing some of the dal with a wooden spoon or pureeing with an immersion blender gives an even creamier result.

Garnish with a dollop of sour cream & serve with rice.

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

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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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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