DDD Ep. #22 – 10-Ingredient Vegan Eggplant Parmesan Mac & Cheese

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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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vromans back

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I am reposting this recipe because there is now a DDD video to accompany it.  Please click through & subscribe to my channel.

Honest to God – this might be the most fucking delicious vegan meal I have ever made!  Seriously!  And to think it only came together because I had a fridge full of random leftovers & ingredients that I needed to be done with.  I had a package of Tofutti American cheese, several slices of their mozzarella cheese (both of which I totally shit-talked in my vegan cheese review) & some leftover pasta.  Oh – and two Chinese eggplants.

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I actually had this selection of vegan cheeses – seen above.  I opted to use the individual slices first because 1) they were getting old and 2) I thought this dish would make better use of (read: mask) their less than fabulous flavor.  Ultimately – I did use some of the other two cheeses, as well.  The result is AMAZING!  You can use whatever vegan cheeses you prefer but you are going to need about a pound of various cheeses – before all is said & done.

I used Chinese eggplant & I recommend them because they are less bitter & carry less moisture than regular eggplant.

I used nutritional yeast but a vegan Parmesan would also work.  Or use neither.

This takes a few steps but all are simple & the result is a decadent feast that nobody would ever guess was vegan – at least with this particular combination of cheeses.  I find some vegan cheeses taste more fake than others – so – the brands you use will matter – but I am certain lots of other brands would be just as yummy – especially the Field Roast Chao cheeses – my favorite of the vegan cheeses I have tried.

Whatever you do – get it together to make this – at least once.  It really is killer!

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10-Ingredient Vegan Eggplant Parmesan Mac & Cheese

Feeds 4-6 depending on appetites

INGREDIENTS

4+ cups or so of cooked pasta

2 Chinese eggplant (or other variety) – sliced 1/2″ thick

1 cup bread crumbs

1/4 cup nutritional yeast (or vegan Parmesan)

1 TBS dry parsley

8 oz (or 12 individual slices) vegan American or cheddar cheese (or a mix) – PLUS SOME  EXTRA – just in case

4 oz (or 6 individual slices) vegan mozzarella – PLUS SOME  EXTRA – just in case

(Extra grated vegan cheese to top the casserole – one that melts would be prettiest)

2 – 3 cups unsweetened vegan milk

1 1/2 – 2 cups pasta sauce (I used Rao’s Arrabbiata)

Basil or parsley (or both) – chopped for garnish

Olive oil

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DIRECTIONS

Heat the oven to 375 degrees.

Mix the bread crumbs, nutritional yeast & dry parsley in a bowl.  Put about 1/2 cup milk in another bowl.  Heat some olive oil in a frying pan.  Dunk the eggplant rounds in the milk & then through the breadcrumbs and drop into the hot oil.  They should brown pretty quickly.  Flip & brown the other side.  Put on a cooking sheet & into the oven while you repeat the process until all the eggplant is cooked.  You will likely need to wipe out the burnt breadcrumbs & add more oil with each batch.

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In a stock pot, melt the American and/or cheddar cheese.   Add vegan milk in small increments until it becomes creamy.   Stir in the pasta.  At this point – I decided it needed more cheese so I added two slices of this cheese (below) and a bit more milk & cooked it until it looked wet & yummy & creamy.   I am not giving exact directions as to the cheese-milk-pasta ratio because different cheeses might have more or less moisture – and everyone has a different idea of how wet mac & cheese should be.    I would suggest going a little wet – as the pasta & eggplant will absorb it & you won’t have a dry dish.

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Look at that up there!!!!  Doesn’t that look just ridiculous?!  It was all I could do not to just start shoving it in my face.  But I used considerable will power & continued with the recipe.

So – when you get your pasta-cheese-milk ratio to where it looks creamy but still a bit wet (so it won’t dry out in cooking) – take it off the flame.

Grease a casserole pan & layer half the eggplant on the bottom.

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Add another layer of eggplant with the rest of the slices & top with pasta sauce.

In the same pan you melted the cheese in – melt the mozzarella & pour it over your casserole & pop the pan into the oven.

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At this point – I took my dogs for a walk – COMPLETELY forgetting I had this in the oven.  I think it needed 30-45 minutes in the 375 oven – but it got way more than that.  Don’t burn yours.  I kinda did.   Look – not so pretty.

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So – in an effort to make it pretty again – I grated some of that cheese above onto it & popped it back into the oven for about ten minutes.  As you can see – it did little to make it prettier (that cheese did not want to melt) – but when I scooped it onto plates – it looked & SMELLED amazing!

So – maybe do not burn yours & it will be prettier but nobody needs to see it before it hits the plate, anyway.

So – scoop some onto plates & garnish with parsley and/or basil.  I swear – this will fool people out of suspecting it is vegan.  So yummy & comforting!

Waste no time & devour it!

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DDD Ep. #24 – Vegan Saag with Tofu Paneer

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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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This is a really easy dish but this recipe makes a boatload so you might want to consider cutting it in half – or doublinf the tofu paneer recipe because that shit is yummy!

Click the image below for the video & please subscribe to my channel.

Vegan Saag with Tofu Paneer

INGREDIENTS

for the tofu paneer

1 block extra firm tofu

4 TBS nutritional yeast or vegan Parmesan

3 TBS olive oil

2 tsp salt

for the saag

2 lbs fresh spinach

3 TBS olive oil

2 TBS cumin seeds

1 small onion – chopped

6 garlic cloves – minced

2 TBS ginger

2 jalapenos – diced (optional)

1-2 TBS turmeric (start with one & add more if you think it needs it)

1-2 TBS garam masala (start with one & add more if you think it needs it)

1-2 TBS ground coriander (start with one & add more if you think it needs it)

1 TBS ground fenugreek (optional)

5 tomatoes – diced

2 tsp sugar

2 tsp salt

1 cup of either vegan heavy cream or sour cream or cream cheese or a combination

DIRECTIONS

Whisk the nutritional yeast, oil & salt in a bowl.

Slice the tofu in half & place between paper towels.  Rest something heavy on it to press out some moisture.

Cube the tofu & toss it in the mixture.  Bake at 400 degrees for 20 minutes.  Set aside.

Puree 1 lb of spinach with some water in a blender or food processor.  Just use enough water to facilitate the pureeing.  This is optional.  You could opt to just chop half the spinach – or all of it.

Heat 3 TBS olive oil in as pan & add 1-2 TBS cumin seeds (use less for a less heavily spiced dish).   When they start popping & get fragrant, add the onion & saute until soft.

Add the garlic & ginger & jalapenos.  Saute a few minutes & then add the spices.  Add some water to create a thin paste.  Heat through & add the tomatoes.  Add the sugar & salt & combine.  Once the tomatoes are warmed & soft – start adding the fresh spinach until it all cooks down.  Ad the pureed or chopped spinach & stir to combine.  Stir in the vegan dairy you chose to use.  Heat through.  Taste & adjust seasonings.

Serve with the baked tofu paneer on top and some rice or naan.

DDD Ep. #13 – Healthy and Cheesy Vegan Green Enchilada & Spicy Chili Pepper Mac & Cheese with Cauliflower

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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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OK – kiddies! DDD #13 is UP!

Like boobs? Like mac & cheese? Who doesn’t? I am really proud of this episode (and my cans – it seems) as it makes the best of a disaster & really showcases (boobs) how mac & cheese can be delightfully vegan (boobs). But – if (boobs) mac & cheese is not your bag – my rack is very prominently on display here & really tries hard to distract viewers from the recipe in progress so – feel free to just focus on that. Watch my blunders, my fun bags or learn a great recipe – I don’t care. Just watch! I even have a post-credits blooper! Oh – and I think I say “fuck” about 20x in this. So – enjoy!!! Please share & please SUBSCRIBE!! Did I mention boobs? BOOBS!

Click the link for my Green Enchilada & Spicy Chili Pepper Mac & Cheese with Cauliflower recipe & please subscribe!

https://www.youtube.com/watch?v=aFiPBGYVT0s

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So – I wanted to make a healthier mac & cheese – less cheese (even less vegan cheese) and less pasta.  I looked in the fridge & my pantry & found these potential ingredients.

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As it turned out – I used all but the vegan cream cheese & the Daiya cheddar shreds.    So – the only actual cheese (vegan cheese) in this recipe is the Field Roast Chao Tomato-Cayenne slices.  If you can’t find these or do not like them (I think the 3 Chao cheeses are the best grocery store vegan cheeses on the market so far) – then use Daiya or any other kind of vegan cheese – or even real cheese (if you are not vegan).

This is a very easy dish to make – though it does have a few steps.  The only special tool you need is a blender (or a food processor).  No need to soak cashews overnight.  And – most importantly – it is VERY convincing!  None of the over-powering flavor of nutritional yeast yet all the wet, creaminess of real mac & cheese.  I swear – non-vegans will not identify this as vegan.  It has the additional benefit of using two full heads of cauliflower – but they blend in and become virtually undetectable – so your veggie hating kiddies will likely eat this with little argument (though you might want to reduce the spiciness for tender palates).

My primary excitement about this recipe is the green enchilada roux.  Traditional roux is made with butter, flour & milk.  I definitely wanted to use the green enchilada sauce but I did not want the dish to be swimming in liquid – as I feared it might be if I made a roux with milk and also added the enchilada sauce.  Happy news!  The enchilada sauce blended & thickened with the butter & flour as easily as milk would have but added SO much more flavor.

Again – while there are a few steps (mainly, boiling & draining to heads of cauliflower & the pasta) – none are difficult & the resulting dish is supremely gratifying!   I hope you try it!

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Healthy and Cheesy Vegan Green Enchilada & Spicy Chili Pepper Mac & Cheese with Cauliflower

Serves at least 6

INGREDIENTS

2 heads cauliflower (I used one white & one yellow)

for the roux

4 TBS vegan butter

4 TBS flour

16 oz green enchilada sauce

7 oz vegan cheddar (sliced up or grated)

1/4 cup nutritional yeast (SUPER optional – I just had a little left over that I wanted to use up)

for the mac & cheese

1-2 jalapenos – one seeded & diced and one seeded & sliced (optional – depending on your taste for spice)

1 4oz can diced green chilies (I used hot but you could use mild)

2 ears corn – kernels cut from the cob (or about one 14 oz can of corn or 1 cup frozen corn)

1 lb pasta (shape of your choice)

1-2 cups breadcrumbs (I used panko)

Cooking spray

GARNISH: cilantro, avocado, diced tomato, hot sauces, additional fresh jalapeno or canned chilies

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DIRECTIONS

Heat the oven to 400 degrees.  Treat a 9×13 casserole pan with cooking spray.

Cook the pasta according to directions (maybe 1 minute less than suggested) – drain & set aside.

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If you are using 2 different colors of cauliflower – you might want to cut each into florets & then boil & drain them each separately.  Or not.  It doesn’t matter much but the yellow cauliflower purees & looks like a cheesier sauce than white cauliflower will.  Still – some cheddar cheeses are white – so – don’t sweat it, whatever you decide.  If you are just using 2 heads of the same color – boil until just tender (5-7 minutes) – drain & set aside.

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If you used one head of yellow cauliflower – put it (with about 1 cup of hot water) into a blender & puree until very smooth.  Only add just as much water as you need to accomplish this – which could be more or less than a cup of water – depending on the size of the head you used.

If you used to heads of the same color – just puree one head worth as described above.  Set aside.

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Melt the butter in a sauce pan & whisk in the flour.  It should thicken & brown a bit very quickly – maybe a minute.  Add the enchilada sauce incrementally – letting it thicken before adding more – until it is all incorporated & rater thick.

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Add the cheese & stir until it melts.

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Add the pureed cauliflower & nutritional yeast (if using), salt & pepper to taste, and then one diced jalapeno, canned chilies & the corn.

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Combine & adjust S&P – if necessary.

Put the sauce in a large bowl & then add the pasta and the remaining cauliflower florets.  Combine.

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Pour the mac & cheese into the casserole dish & top with breadcrumbs & maybe some sliced jalapeno.  Spray with cooking spray – as this helps the breadcrumbs brown (because vegan cheese does not have the animal fat of real cheese – which is what browns in traditional mac & cheese).

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Bake at 400 for about 30-45 minutes or until the breadcrumbs are browned a bit & the cheese sauce is bubbly.

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Let rest for about ten minutes & then serve.  Garnish with avocado, cilantro, diced tomatoes and/or anything else you like.

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Saffron Cream Pasta with Cauliflower, Tomatoes & Chili Flakes

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All Photos © Christine Elise McCarthy 2013

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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I am reposting this recipe from August 2013 because I have a new Video Vegan episode to go with it.  Here it is:

That photo is un-retouched & shot in natural light.  So – yes!  That pasta really IS that color!  Pretty to look at but with the delicate flavors of saffron and cauliflower – this is a delightful pasta dish.

I found this great saffron liquid at Super King for $7.

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That is a way cheaper option than saffron threads but saffron threads will be easier to find, I suspect.  I actually made this twice because the first time I made it – I made it with whole wheat fusilli & I didn’t like the photos.  This dish above was made with regular linguini.   The first time I made it, I used white wine & ghee (clarified butter).  The second time, I used regular butter & skipped the wine.  I think they tasted pretty much the same so I am going to post the one I made this morning.  There is only a tiny bit of the heavy cream per serving so do not be alarmed.  It isn’t as rich as you might fear.

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Saffron Cream Pasta with Cauliflower, Tomatoes & Chili Flakes

INGREDIENTS (for two very healthy servings)

1/2 lb dry pasta or your choice

1 small head cauliflower cut into bite-sized florets

2 large shallots – minced

2 tomatoes – diced

2 TBS ghee or butter (or vegan alternative)

1/2 cup heavy cream (or vegan alternative – almond milk should work fine)

1/4 cup dry white wine (optional)

1-2 TBS olive oil

1 generous pinch (1/2 a tsp or more) saffron threads steeped in 1/4 cup hot (not boiling) water OR 1 TBS (or more) saffron liquid from a bottle

Crushed red pepper to taste

Salt to taste

White pepper to taste

DIRECTIONS

Steam the cauliflower for about 5 minutes.  Set aside.

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Heat the olive oil over medium heat & saute the shallots until just soft but not browned.  If using wine – add it now & cook it off for about a minute.  Or just skip ahead.

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Add the ghee or butter and the heavy cream & the saffron.  Simmer over medium heat until it reduces by about half.  Add the tomatoes & the steamed cauliflower.

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Add salt & white pepper to taste.

Cook the pasta according to instructions, drain & add directly to the pan with the saffron sauce.  Combine thoroughly.  Serve with lots of crushed red pepper.

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Deconstructed Vegan Shepherd’s Pie or Broccoli & Mashed Potato Casserole

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All Photos © Christine Elise McCarthy 2016

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 dish takes a few steps but all are easy.   I adapted this recipe from One Green Planet’s MASHED POTATO CASSEROLE WITH BROCCOLI AND A CAULIFLOWER GRAVY.  I already had gravy in the freezer – leftover from my effort at poutine – seen just below.  It was a leek & sage brown gravy & the recipe is HERE.  When I end up with more of something than I need for a recipe – I often freeze the extra in Ziplock bags that I store flat – so they take up very little space in my freezer – as seen just below the poutine here.  Just squeeze the air out & place it on top of a frozen pizza or some other flat item (a cookie sheet) until it freezes.  It thawed quickly in the bag when placed under hot running water.  You can use this gravy recipe or your own favorite one or the easiest one ever – HERE.

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I wanted to use one of the vegan cheeses I recently bought from Soledad Goat Sanctuary…seen just above.  It is creamy & has a tang sort of like sour cream & I thought it would add a nice layer of flavor & some richness to the potato level.  You can use any soft cheese you like (cream cheese or whatever) or eliminate that ingredient with no real negative impact on this dish.

The nice thing about this dish is that it combines potato, broccoli & gravy in one decadent dish & it is easy to transport to a family or friend’s house as your vegan contribution to an otherwise potentially non-vegan meal.  Meat eaters will love it & vegans could really get away with eating only this & not feeling too ripped off.

I used fresh broccoli but frozen will do – if you prefer it.

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Deconstructed Vegan Shepherd’s Pie or Broccoli & Mashed Potato Casserole

INGREDIENTS

2 large heads of broccoli – cut into florets

10 small red potatoes – cut into large chunks (I left skins on)

1 (14 oz) can of white beans – drained & rinsed

2 cups gravy of choice (two recipes are linked above)

4 oz soft vegan cheese (optional) OR 2-4 TBS vegan butter (or both if you are feeling decadent!)

2 garlic cloves

1 cup non-dairy milk (I used unsweetened almond milk)

1/4 cup parsley

1 large rosemary sprig – leaves removed

small handful of fresh oregano

few sprigs of fresh thyme

2 TBS olive oil

S&P

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DIRECTIONS

Heat the oven to 350 degrees F.

Make your gravy.  Set aside.

Prepare the broccoli (try very hard not to overcook it).   Steam or boil it for 2-3 minutes & drain it under cold water   When cool enough to handle – chop it pretty small.  (I take the steamed stalks & blend them into wet food for my dogs.)  Chop the thyme & oregano & toss with the broccoli & 1 or 2 TBS olive oil.  Season with S&P.  Set aside.

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Puree the beans and 1/2 cup almond milk in a high power (or regular) blender until smooth.  (I REALLY love my Magic Bullet that I recently bought at Bed Bath & Beyond for $30 & I recommend them.)  Add the rosemary & parsley & puree them into the bean mixture.  Set aside.

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Boil the potatoes and the garlic cloves until the potatoes are very soft.  Drain.  Return to the pan.  Add the bean puree, soft cheese or butter (or both) & blend with a hand mixer or immersion blender.  Add as much additional milk as you need to make them thick but creamy.  Season with S&P.

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I sprayed my casserole pan with cooking spray but that probably is not necessary.

Spread the potatoes on the bottom.  Top with as much gravy as you like (I used about 2 cups – which was A LOT (though not too much for ME) – so add as much as feels right to you) & then the broccoli.

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Bake, uncovered, for 25 minutes.  Let it rest a few minutes & serve!

If you have extra gravy, either put it on the table or freeze it.

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Vegan Tomato Basil Bisque and a Grilled Cheese & Chiles Sandwich

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All Photos © Christine Elise McCarthy 2016

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 soup was just a way for me to use up some vegetables & create a creamy, warming bisque – with tomatoes out of season.  Fresh tomatoes would be better but I did not have any & I am attempting to eat only what I have on hand – without spending any money on groceries.  I call it “the pantry challenge.”  I have done it a few times in the past with very strict rules.  This time – I have allowed a few cheats but I am still saving a ton of money.  I have so many leftovers frozen away & so many canned & dry goods – I could literally last months.  The only problem is that produce gets scarce – so – I have allowed a twice-monthly delivery from Farm Fresh to You.  Anyway – I a rambling.

This soup is easy & customizable.   You could sub out or lose a few of the veggie ingredients to suit your fancy.

For the sandwich – I used my homemade Vegan Basil Mozzarella Cheese for Grating & Melting – seen below.

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You can use any cheese you prefer.  I also topped it with some hot green chiles of the ilk seen above.  You can use whatever level of heat suits you.

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Grilled Cheese & Chiles Sandwich

INGREDIENTS

Bread of choice

cheese of choice

vegan butter or cooking spray

Chiles of choice

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DIRECTIONS

Treat a pan with cooking spray or melted butter.  Butter one side of each slice of bread & spray with cooking spray.  Over medium heat, place the UNBUTTERED side of each slice down for a few seconds to warm them.  Then flip one slice, top with cheese & chiles & the other slice of bread – buttered side up.  Grill, flipping a few times & pressing with a spatula until the cheese gets soft and/or the bread id grilled to your taste.

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 Vegan Tomato Basil Bisque

Makes a lot – enough for 4 to eat as a meal or for more people as a side

INGREDIENTS

2 TBS olive oil

1 leek – sliced (or a small onion)

1 red bell pepper – seeded & chopped

3 garlic cloves

5 carrots – chopped

1 jalapeno – seeded & diced (optional)

52 ounces of tomato sauce or diced tomatoes (6-7 cups)

1/4 cup or more fresh basil

1/4 cup vegan cream cheese

1/4 cup vegan milk or cream

S&P

Garnish – fresh basil & maybe vegan cream or sour cream

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DIRECTIONS

Heat the oil in a large stock pot.  Add the veggies (carrots, leek, bell pepper, jalapeno) & saute a few minutes – until the leek (or onion) is soft.  Add tomato sauce & garlic.    Bring to a boil.  When the carrots & other vegetables are soft, add the cream cheese, milk & basil.  Combine.  Now – in batches – blend with an immersion blender or a regular blender.  Season with salt & pepper.

Serve with fresh cracked pepper & basil leaves.  Swirl in some cream or sour cream, if you desire.

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Vegan Potato, Leek, Fennel & Turnip Soup with Carrots & Pepitas

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All Photos © Christine Elise McCarthy 2016

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

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This soup is very easy & guiltless & comforting & delicious.  I roasted the turnips because I was roasting other veggies & just included them.  Once they were done, I though – why not add them to this soup.  You could roast all the veggies n this soup first, if you wanted to, but that is not necessary.  There is enough flavor going on without that extra step.  The vegetables I used were random & included simply because I had them around.  You can add or delete ingredients according to your taste or what you have handy.

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Vegan Potato, Leek, Fennel & Turnip Soup with Carrots & Pepitas

Makes about 8 cups

INGREDIENTS

3 TBS vegan butter

1 large fennel bulb – chopped (reserve some fronds for garnish)

1 large leek – sliced

1 zucchini – sliced

2 celery stalks – chopped (reserve a few celery leaves for garnish

3 large potatoes – peeled & cubed

3 small turnips – chopped

4 carrots – sliced

4 cups vegetable stock

2 TBS fresh oregano (plus maybe a bit extra for garnish)

2 TBS fresh thyme (plus maybe a bit extra for garnish)

Vegan milk (I used unsweetened almond milk) – maybe a cup or so

S&P

Pepitas as garnish

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DIRECTIONS

I like a few chunks in my pureed soups so – if you do, too – take one carrot & one potato (both cubed) & boil until soft.  Drain & set aside.

If you want the soup completely pureed – skip that step.

Heat the butter in a large stock pot.  Add the chopped, raw veggies & saute until soft.  Add the stock & herbs (no need to chop the herbs) & bring to a boil.

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Very carefully, in batches, blend the soup smooth.  I added just enough almond milk to each batch so that it blended very smoothly.  Reheat.  Add the boiled carrots & potatoes.  Ladle into bowls & garnish with celery leaves or fennel fronds & some pepitas.  Add some cracked pepper.  Enjoy!

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