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

1 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.

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.

~

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

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


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

Homemade Chili Powder

2 TBS smoked paprika

2 tsp oregano

2 tsp ground cumin

2 tsp garlic powder

1 tsp onion powder

1/2 tsp cayenne pepper

Mix & store in a jar.

Cirque Du Macabre Vegan Chili 

Serves a fuckton!

INGREDIENTS

1 TBS olive oil

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

2 small sweet potatoes – peeled & cubed

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

2 celery stalks – chopped

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

2 red bell peppers

1 TBS chili powder (recipe for homemade is above)

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

2 TBS hoisin or BBQ sauce

2 TBS chipotle in adobo – minced

2 TBS vegan bouillon (I used vegan beef bouillon)

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

1 (4oz) can mild diced chilis

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

3 lbs vegan ground beef

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

2 (12oz) tubes vegan chorizo (soyrizo)

4 cups of water

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

DIRECTIONS

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

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

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

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

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

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

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

Serve!

 

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

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.

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.

~

11-9-14 (79)


Click the image above to watch my thwarted efforts at making a curry for rice.

 

 

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

 

 

 

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

Vegan Red Curry Lentils

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

INGREDIENTS

1 1/2 cups lentils

1 TBS olive oil or coconut oil

10 oz can of Rotel or other diced or strained tomatoes

1 small onion – diced

1 TBS garlic cloves – minced

1 TBS fresh grated ginger – I used jarred

1 tsp ground cumin

2 TBS red curry paste

1 tsp turmeric

1 tsp salt

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

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

1 TBS harissa or other hot sauce – like sriracha

2 cups water

1 (6 oz) can coconut milk

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

11-9-14 (37)

 

 

 

11-9-14 (18)

11-9-14 (20)

11-9-14 (21)

11-9-14 (24)

 

 

11-9-14 (44)

DIRECTIONS

SLOW COOKER CURRY (for rice)

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

INSTANT POT SOUP

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

Serve with vegan sour cream & Sriracha & cilantro.

11-9-14 (57) 11-9-14 (75)

Garam Masala

INGREDIENTS

1/2 tsp ground coriander

1/2 tsp ground black pepper

1/4 tsp ground cardamom

1/4 tsp cinnamon

1/4 tsp ground cloves

1/4 tsp ground nutmeg

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

3 Comments

All Photos © Christine Elise McCarthy 2018

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.

~

vromans back


Click the image above to watch the video.

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

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

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

Ayurveda Kitchari – Vegan Mung Bean Stew

Caters a party so be ready for a lot

INGREDIENTS

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

1-2 TBS coconut oil or olive oil

1 onion – chopped

6 garlic cloves – chopped

1 TBS turmeric

1 TBS ground cumin

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

1 TBS ground mustard

1 TBS ground coriander

1 TBS ground pepper

1 TBS ground fenugreek (optional)

1/4 tsp asafoetida

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

6 TBS minced ginger

1 cup cilantro

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

5 small turnips – diced

5 small golden beets – diced

1 large sweet potato – diced

5 oz baby kale

1 tomato – diced

6 cups water

2 cups basmati (or other long grain white rice)

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

GARNISH – coconut butter, cilantro, crushed red pepper

DIRECTIONS

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

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

Rinse the rice.  Set aside.

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

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

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

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

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

Instant Pot – seal & cook manually for 10 minutes.

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

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

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

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

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

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

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

2 Comments

All Photos © Christine Elise McCarthy 2017

Follow @celisemccarthy

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

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


Click the image above to watch the video.

Vegan New Years Day Spicy Hoppin’ John 

Serves 4 very well

INGREDIENTS

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

1 medium onion – diced

3-6 garlic cloves – diced

4 celery stalks – diced

1 red bell pepper – diced

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

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

1 TBS ground cumin

1 TBS olive oil

4 cups vegetable stock

S&P to taste

GARNISH OPTIONS:

Diced tomatoes

Scallions – sliced

Fresh Italian parsley – chopped

Fresh cilantro – chopped

Red onion – diced

Avocado – sliced

Tabasco, Crystal (or other hot sauce)

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

Cooked rice

DIRECTIONS

Cook your rice according to the package instructions.

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

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

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

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

STOVE TOP:

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

Folded Money Collard Greens

INGREDIENTS

24 oz collard greens – trimmed, chopped & washed

1-2 TBS olive oil

1 large onion – diced

6 (or more) celery stalks – diced

6 garlic cloves – diced

1 TBS crushed red pepper

3 cups veggie stock

1 tsp smoked paprika (optional)

1/4 tsp liquid smoke (optional)

2 tomatoes – diced

Hot sauce as garnish (optional)

1-1-13 (33)

DIRECTIONS

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

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

And – HAPPY NEW YEAR!!!

 

Leftover Hoppin’ John Fritters with Heirloom Tomato & Avocado Salsa

Collard Green Burrito Wrap with Hoppin’ John Leftovers

Hoppin’ John – Revisited ~ SoCal-Style

 

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

2 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 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.

1-31-16 (76)

1-31-16 (134)

BathingandthesinglegirlCover

vromans back

1-31-16 (70)

1-31-16 (112)

1-31-16 (143)

1-31-16 (39)

Click the image below to watch the video.

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

  1-31-16 (150)

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

1-31-16 (40)

1-31-16 (44)

1-31-16 (45)

1-31-16 (47)

1-31-16 (48)

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

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

1-31-16 (152)

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

1-31-16 (42)

1-31-16 (71)

1-31-16 (97)

1-31-16 (105)

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

Serves 4-6 with couscous or rice

INGREDIENTS

9-12 oz vegan chicken

1 onion – diced

2-4 garlic cloves – chopped

2 (15 oz) cans of chickpeas – drained

4 cups vegetable stock

1 TBS ras el hanout

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

Saffron (a large pinch or more) – optional

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

1 TBS harissa (or other hot sauce) – optional

1 (14 oz) can diced tomatoes

3 carrots – chopped

1 butternut squash – peeled, seeded & cubed

1/2 – 1 red bell pepper – diced

1 lemon – peeled & sliced

1 handful cilantro

GARNISH – chopped cilantro or parsley, lemon wedges/slices

Cooked couscous or other grain

1-31-16 (43)

1-31-16 (49)

1-31-16 (50)

1-31-16 (54)

1-31-16 (55)

1-31-16 (64)

1-31-16 (92)

1-31-16 (107)

1-31-16 (128)

1-31-16 (139)

DIRECTIONS

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

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

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

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

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

1-31-16 (95)

1-31-16 (98)

1-31-16 (116)

1-31-16 (121)

1-31-16 (135)

1-31-16 (145)

DDD #45 – Vegan Pulled Pork Jackfruit in a Sriracha and Blackberry Jam BBQ Sauce

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)

6-9a-15 (31)

6-9a-15 (24)

BathingandthesinglegirlCover

vromans back

The video for the stovetop version is here.  The slow cooker one is far below.  Click the image below to watch the stovetop recipe.

Vegan Pulled Pork Jackfruit in a Sriracha and Blackberry Jam BBQ Sauce (Stovetop)

Serves 2

INGREDIENTS

Drizzle of olive oil

1 (20 oz) can of young jackfruit – drained & shredded by hand

1-2 garlic cloves – chopped

2 tsp cider vinegar

2 tsp Dijon mustard

A few dashes of soy sauce or tamari

1/3 cup ketchup

1 TBS blackberry (or other dark berry) jam or preserves or chutney

1 TBS Sriracha

1 tsp molasses

A few dashes vegan Worcestershire sauce (optional)

1 tsp smoked paprika

1/2 tsp brown sugar

1 tsp onion powder

1 tsp garlic powder

1 tsp chili powder

DIRECTIONS

Heat a little bit of oil in a pan.  Add the shredded jackfruit & the remaining ingredients & combine.  Heat through & serve as you desire.

6-9-15 (77) 6-9-15 (78)

6-9-15 (79)

That above is jackfruit.  It is a staple in Southeast Asian diets.  It is a giant fruit that grows to 100 pounds.  If you want to read more about it – I went into some detail in my Vegan Jackfruit Spicy Szechuan Dan Dan Noodles post.  Those are the noodles – below.

5-8a-15-43 (1)

I bought this jackfruit in cans for $1.39 at my favorite Thai market – Bangluck – but I hear most Asian markets carry it.  Just be sure to buy UNRIPE or young jackfruit in water or brine.  Ripe jackfruit in syrup – it seems – tastes like Juicy Fruit gum & would be awful in this dish.

I made this in the slow cooker using a combination of jackfruit & Beyond Meat vegan chicken strips.

6-9a-15 (1)

Both the jackfruit (above) & chicken will require that you shred it using two forks to achieve the pulled chicken visual.  It is easy once they are warmed & soft.  Just fish them out of the BBQ sauce & shred them on a cutting board.

6-9a-15 (9) 6-9a-15 (19)

I used it in tacos – HERE.

And on pasta – HERE.

And on pizza HERE.

Vegan Pulled Chicken with Jackfruit in a Sriracha and Blackberry Jam BBQ Sauce for the Slow Cooker

Serves 6

INGREDIENTS

2 (20 oz) cans of young jackfruit

9 oz vegan chicken (or two more cans jackfruit)

4 garlic cloves – chopped

2 TBS cider vinegar

2 TBS Dijon mustard

1/3 cup soy sauce or tamari

2/3 cup ketchup

1/4 cup blackberry (or other dark berry) jam or preserves

3 TBS sriracha

1 TBS molasses

2 TBS vegan Worcestershire sauce (optional)

1 (12 oz) bottle of dark (or other) beer (optional)

2 tsp smoked paprika

1/3 cup brown sugar

1 TBS onion powder

1 TBS garlic powder

1 TBS chili powder

4-16-15 (16)

6-9-15 (80)

6-9-15 (81)

6-9-15 (82)

6-9a-15 (3)

6-9a-15 (12)

6-9a-15 (28)

DIRECTIONS

Put everything in the slow cooker & leave on high for 5 hours.

At some point – you need to use two forks & shred the chicken & jackfruit.

Serve as you would serve any pulled chicken.

6-9a-15 (27)

6-9a-15 (11)

6-9a-15 (17)

DDD Ep. #19 – Vegan Spicy Chicken Enchilada Soup with Homemade Red Enchilada Sauce

4 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)

1-7-15 (135)

1-7-15 (138)

BathingandthesinglegirlCover

vromans back

1-7-15 (97)

1-7-15 (117)

1-7-15 (154)

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

This is yet another SUPER easy one – even if you make the enchilada sauce yourself – and can be made in a slow cooker or stove top.  The benefit of the slow cooker is that the flavors get to meld better but – if you are in a hurry or don’t own a slow cooker – this can be done on the stove.

I made the red enchilada sauce myself & I recommend it very highly because 1) it was easy 2) less processed food it better for you & 3) self-satisfaction.  So – I really recommend you try to make it – though jarred or canned enchilada sauce will do.

1-7-15 (76)

I included a picture of taco seasoning in that image above but I was so pleased with my homemade enchilada sauce – I could not bring myself to add this MSG chemical powder to my soup – so ignore it.  As I was cooking the soup I added an additional can of black beans – not shown there.

1-7-15 (90)

1-7-15 (81)

Also – I thawed & shredded the Beyond Meat chicken.  Look how convincing it looks (above)!

This makes a lot of soup but – it is so hearty & delicious – I ate almost half of it myself, last night – without any garnish of any kind.  Just naked outta the pot.  But – why not?  There is no added fat in this (except a little olive oil in the enchilada sauce) – just proteins & produce & spices – so feel free to eat it like you are competing in a grudge match with Takeru Kobayashi.  I did – and I feel no shame.  Zero fucks were given.

1-7-15 (95)

1-7-15 (103)

1-7-15 (110)

1-7-15 (84)

Homemade Red Enchilada Sauce

Makes just over 2 cups

INGREDIENTS

2 TBS olive oil

2 TBS flour

6 oz. tomato paste

4 TBS chili powder (NOT cayenne pepper)

1 TBS dry parsley

1/2 tsp garlic powder

1/2 tsp dry oregano

1/2 tsp salt

1/4 tsp ground cumin

2 cups vegetable stock

1-7-15 (82)

DIRECTIONS

Heat the oil over high heat & whisk in the flour.  When it thickens, add the stock in increments, letting it thicken each time before adding more.  When the stock is incorporated, add the spices & tomato paste & whisk to combine.  Cook until it has the thickness of tomato sauce.  Add water if it gets too thick.  Set aside.

1-7-15 (105)

1-7-15 (139)

Vegan Spicy Chicken Enchilada Soup with Homemade Red Enchilada Sauce – for the Slow Cooker or Stove Top

Serves 4 as a main course – more as an appetizer

INGREDIENTS

2 cups red enchilada sauce (recipe above RECOMMENDED or store bought)

9-12 oz vegan chicken (I always use Beyond Meat – which comes in 9 and 12 ounce packages)

1 (14 oz) can fire-roasted tomatoes

2 (15 oz) cans black beans ( I used 1 can of black beans & 1 can of mixed beans) – not drained

10 oz corn (I used organic frozen)

1 (7 oz) can green chilies (I used mild)

2 cups vegetable stock

2 garlic cloves (minced)

1 red (or other) onion – diced

1 bell pepper – seeded & chopped

1-2 jalapenos – seeds & diced (optional – omit if you do not like spice)

2 TBS chia seeds (1000% optional but they are good for you & I had some so…)

GARNISH OPTIONS: vegan sour cream, avocado, cilantro, chopped tomato, lime wedges, hot sauce, grated vegan cheese or tortilla strips (Recipe: Heat your oven to 350.  Spread the thinly sliced corn tortilla strips in a single layer on a cookie sheet sprayed with cooking oil.  Bake the strips 10-15 minutes until they are crispy.  Try not to overcook them (they should not be browned).  Remove from oven & set aside. OR – buy some.)

1-7-15 (77)

1-7-15 (80)

1-7-15 (86)

1-7-15 (87)

1-7-15 (89)

DIRECTIONS

Make the enchilada sauce – if you are doing that.

Dump everything in either a slow cooker & leave it on high for about 5 hours OR stick it all in a large stock pot & heat until the veggies soften & the soup thickens a bit (30-60 minutes).  In either case – if it gets too thick – add some water.  If it is too thin – cook it down a bit more.  See?  Crazy fucking easy!

Now – serve it up & garnish as you desire!

1-7-15 (120)

1-7-15 (146)

1-7-15 (101)

1-7-15 (109)

1-7-15 (123)

1-7-15 (133)

1-7-15 (137)

1-7-15 (159)

Spicy Vegan Roasted Cauliflower & Carrot & Turmeric Stew

6 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.

2-17-17-340

2-17-18-531

bathingandthesinglegirlcover \

vromans-back

2-17-18-553

So – my last post was a month ago.  It was my Clean Cooking & a 21-day Arbonne Healthy Eating Detox – Vegan or Vegetarian Style post describing a 21-day detox/cleanse I was launching on.  I never posted about it again for a few reasons: the fact that the recipes from the Arbonne site made GINORMOUS quantities & I ate the same thing for days & because I just had no passion for cooking while on it.  I ended it two days earlier than my 21 day goal because – Superbowl party.  After nearly 3 weeks of deprivation – I lost 4 pounds.  4 miserable pounds.  I should not complain because one friend of mine lost nothing & another gained 4 pounds.  So – that cleanse is what you make of it but it was a great jump start to shock me out of deeply-entrenched habits.  Now – I am obsessed with TEA and pay way more attention to what I eat & where calories are coming from.  Which brings me to my day yesterday.

I was at the mall exchanging a birthday gift & realized it was lunch time & that I was hungry.  My choices were mainly a sushi spot & the Cheesecake Factory.  Since I no longer eat fish, I Googled the Cheesecake Factory’s menu to see if they had any HEALTHY (reading – low in calories) options.  The Cheesecake Factory is notorious for shockingly caloric options (see HERE) and I did not want to eat a 2000 calorie lunch – as I am still trying to keep my daily calorie intake to about 1200.  I was pleased to see a skinny cocktail menu and a super food menu.   So – I went in and I ordered a skinny margarita & the vegan Cobb salad.  I got the Cobb because I did not want to eat any of their 490 calorie “skinny” menu items.  I thought I would be really good & get a salad with proteins (garbanzos &  quinoa) and the healthy fat avocado.

2-17-18-491

2-17-18-571

2-17-18-496

The drink was small but tasty & only clocked in at 150 calories.   Very happy with that.  The salad was not gargantuan, not over-dressed & was quite good.  Looks good, right?  Looks healthy.  Proud of myself, I considered ordering a second cocktail as I entered the stuff I had just consumed in My Fitness Pal.  It was then that my world came shattering down around me.  That fucker of a salad had 1210 calories!!!!!  1210!!!!  I could go to McDonald’s and get a Big Mac, medium fries & a medium NON-DIET Coke for under 1100.  Don’t believe me?  Look HERE on McDonald’s own site.  How the FUCK is THAT possible???  A salad?  Without a creamy dressing or any cheese or meat or bacon or croutons or fried wontons or ANYTHING naughty?   Avocado is fatty but it is not cheese & bacon fatty!  It is not BIG MAC fatty!  And that photo shows the salad with dressing on it.  It really was NOT soaked in dressing.  I was SO freaked out!  I felt SO cheated!  For 1200 calories I could have gotten pizza & wine.  Or almost anything on the menu.  Seriously.  What the fuck?  So – almonds & sunflower seeds in addition to avocado & boom!  An ass like Kim Kardashian.  I felt like I had undone 3 weeks of deprivation with one Goddamn SALAD!  Ugh.  I complained about it all fucking day.  And I am complaining now.  I will never EVER enter the CottageCheesecake AssFactory again.  I swear it.

So – driven to compensate for that outrageous lunch – I made this VERY healthy stew today.  I used a bunch of sketchy veggies cresting their use-by dates & it came out delicious.  You can add or remove produce to suit your tastes.   I only used bit of olive oil to roast the veggies & that was it.  You could eliminate even that by NOT roasting them & just throwing them in the pot to boil.  Your call.

I served myself a hearty portion of this stew today over a very carefully measured 1/4 cup of mixed ancient grains.  Truth be told – this stew does not need a grain to make it satisfying so – serve it naked or over the grain of your choice.

2-17-18-527

2-17-18-529

Turmeric is a very healthy spice.  Here are some of the benefits of turmeric.  Look at that list or THIS one.  It will make you want to use vibrant turmeric as often as possible.

2-17-17-328

2-17-18-543

Spicy Vegan Roasted Cauliflower & Carrot & Turmeric Stew

Makes a LOT – enough to feed 6-8 (even without a grain)

INGREDIENTS

1 head cauliflower – cut into bite-sized florets

10-15 carrots – chopped into bite-sized pieces

1 large onion – chopped

1 red bell pepper – cut into matchsticks

2 jalapenos – chopped (optional)

2 (15 oz) cans of garbanzo beans (drained)

2 (28 oz) cans of diced tomatoes

10 garlic cloves – chopped

10 oz broccoli (VERY optional – I only used the broccoli rabe I had because it was wilting)

1-2 TBS turmeric (start with one & add more if you like)

1 BS ground cumin

1 TBS ground coriander

2 tsp cayenne pepper (optional)

1 tsp cinnamon

2 tsp ground cardamom (LOVELY but can be omitted if you cannot find it)

4 cups vegetable stock (or water)

Olive oil

S&P

Chopped parsley or cilantro as garnish

2-17-17-351

DIRECTIONS

If roasting the vegetables:

Heat the oven to 475.

Toss the cauliflower, carrots, bell pepper, onion & jalapenos in a light coating of olive oil & some S&P.  Roast for 20-30 minutes or until just beginning to brown.  Add them to a large stock pot with the remaining ingredients & cook until the veggies are all tender & the stew thickens a bit.

2-17-18-518

2-17-18-523

If not roasting them – just throw them in with the remaining ingredients & cook until the veggies are all tender & the stew thickens a bit.  Add water to thin it if it gets too thick.  Cook it down if it is too watery.  Season with S&P & garnish with parsley or cilantro.

2-17-18-519

2-17-18-520

2-17-18-522

2-17-18-524

2-17-18-525

2-17-17-330

2-17-18-539

2-17-18-545

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 Sticky, Sweet & Spicy Chinese Five Spice Pork for the Slow Cooker

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)

5-23-16 (54)

5-23-16 (56)

BathingandthesinglegirlCover

vromans back

5-23-16 (121)

Nothing is easier than a slow cooker dish.  You could make this stove-top by simply simmering it until the sauce is as thick as you like it to be.  Not much more to say about this except that it is damned tasty & crazy easy.

Vegan Sticky, Sweet & Spicy Chinese Five Spice Pork for the Slow Cooker

Serves 2 very well when served with rice

INGREDIENTS

2 (10.5 oz) packages Gardein Porkless Bites (or other vegan pork, beef or chicken) – I threw the sauce packets away

1/4 cup Shao Xing rice wine

2 TBS minced ginger (I used the squeezable kind pictured)

2 TBS minced garlic (I used jarred)

1 TBS tomato paste or ketchup

2 TBS sesame oil

2 TBS vegan hoisin sauce

2 TBS vegan oyster or mushroom-flavored sauce

2 TBS sambal oelek (less if you do nott like a lot of spiciness)

2 TBS sweet Thai chili sauce

2 TBS dark soy sauce

1 – 3 tsp Chinese 5-spice (I used 3 but I think that was heavy-handed.  Maybe start with one & increase it as it cooks – if you think it needs more)

Cooked rice for 2

Garnish – cilantro and/or sliced hot peppers (I used red jalapenos)

5-23-16 (50)

5-23-16 (51)

5-23-16 (52)

5-23-16 (53)

5-23-16 (61)

DIRECTIONS

Put everything except the rice & garnish in a slow cooker & leave on high for 4 hours.  Mine was still too thin at that point – so I cooked it a bit longer with the lid off.  If you are going to leave this on low for 8 hours – maybe add a cup of water – so it doesn’t burn – and then cook off excess moisture at the end by taking the lid off.  If it gets too thick – add water.

Serve with rice & garnish as you desire.

5-23-16 (62)

5-23-16 (69)

5-23-16 (114)

5-23-16 (116)

Hearty Vegan Beef & Vegetable Stew for the Slow Cooker

3 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)

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

3-15-13d-3

I have posted a beef stew before – my Easy Vegetarian (Vegan) Irish Stew for a Slow Cooker – from almost exactly three years ago but this current one is superior.  It is superior due to my just getting better at vegan stews & a higher quality vegan meat.  I am all about Beyond Meat – and I think it is the best on the market – but they don’t offer certain things.  In this case – I wanted cubes of beef – and Beyond Meat only offers a ground beef.  So – I decided to use both Beyond Meat’s Beefy Crumbles and Gardein’s Beefless Tips – which were wonderful in my Vegan Spicy Ginger-Garlic Red Pepper Beef Steak with Vegetable Fried Cauliflower Rice – seen just below.  I used one bag of each in this stew.  If you really want to ratchet up the presence of the beef – double up on one or both of these – or use your own favorite faux beef.

3-16-16 (178)

3-28-16 (36)

3-28-16 (37)

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.

3-28-16 (40)

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.

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)

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

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)

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.

1-31-16 (76)

1-31-16 (134)

BathingandthesinglegirlCover

vromans back

1-31-16 (70)

1-31-16 (78)

1-31-16 (112)

1-31-16 (143)

1-31-16 (39)

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

  1-31-16 (150)

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

1-31-16 (40)

1-31-16 (44)

1-31-16 (45)

1-31-16 (47)

1-31-16 (48)

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

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

1-31-16 (152)

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

1-31-16 (41)

1-31-16 (42)

1-31-16 (66)

1-31-16 (71)

1-31-16 (82)

1-31-16 (97)

1-31-16 (105)

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

Serves 4-6 with couscous or rice

INGREDIENTS

9-12 oz vegan chicken

1 onion – diced

2-4 garlic cloves – chopped

2 (15 oz) cans of chickpeas – drained

4 cups vegetable stock

1 TBS ras el hanout

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

Saffron (a large pinch or more) – optional

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

1 TBS harissa (or other hot sauce) – optional

1 (14 oz) can diced tomatoes

3 carrots – chopped

1 butternut squash – peeled, seeded & cubed

1/2 – 1 red bell pepper – diced

1 lemon – peeled & sliced

1 handful cilantro

GARNISH – chopped cilantro or parsley, lemon wedges/slices

Cooked couscous or other grain

1-31-16 (43)

1-31-16 (49)

1-31-16 (50)

1-31-16 (54)

1-31-16 (55)

1-31-16 (64)

1-31-16 (92)

1-31-16 (107)

1-31-16 (128)

1-31-16 (139)

DIRECTIONS

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

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

In both cases – add water if it gets too thick.

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

1-31-16 (95)

1-31-16 (98)

1-31-16 (116)

1-31-16 (121)

1-31-16 (135)

1-31-16 (145)

8-Ingredient Vegan Thai Keffir Lime & Red Curry Chicken – for the Slow Cooker or Stove Top

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)

1-19-16 (24)

1-19-16 (28)

BathingandthesinglegirlCover

vromans back

1-19-16 (37)

1-20-15-99

By odd coincidence – I posted another red curry recipe a year ago tomorrow.  It was my Vegan Red Coconut Curry with Chicken and Vegetables and Hominy (for the Slow Cooker) – seen in the white pot above.  That recipe had a zillion ingredients & made enough to cater a party.  My recipe today feeds two (with rice) and has only a few easy-to-find ingredients.  The only exotic ingredients are the keffir lime leaves – and – while they are not absolutely critical – they do add a flare of authenticity to the dish.  Lime juice & zest can be substituted but if you can find the keffir lime leaves in a local Asian market – grab some.   Apparently, they can be purchased frozen but I have never seen them like that.  You can buy them HERE on Amazon, too.

1-19-16 (9)

1-19-16 (10)

1-18-15 (139)

I made this in my fancy new casserole slow cooker (above) – just because I wanted to use it but this dish can be made on the stove top in minutes.  I have a full-fledged slow cooker fetish & that one above is the 6th one under my roof.  I have two 7-quart cookers, one with a timer & one without, one 1-quart cooker & two little dipper ones.  I love using them & they are especially effective when throwing a large party.  Cook & serve from the same place & they work as chafing dishes.  No muss – no fuss.

So – as I said – this is a far simpler red curry than the one I posted last year & you can make it in the time it takes to cook rice.  I used Beyond Meat chicken because – I feel – it is the best vegan chicken on the market.  Go to their site to find a store near you that carries it.

8 ingredients & quick to prepare?  Why not give it a try?

1-19-16 (6)

1-19-16 (32)

1-19-16 (31)

8-Ingredient Vegan Thai Keffir Lime & Red Curry Chicken – for the Slow Cooker or Stove Top

Serves 2 with rice

INGREDIENTS
9-12 oz vegan chicken – thawed & cut into cubes

1-2 serrano or jalapeno peppers (according to your tolerance for heat) – seeded & diced

2 garlic cloves – minced

1 small red bell pepper – chopped small

2 TBS red curry paste

1 (13 oz) can coconut milk (I used lite)

10 keffir lime leaves – sliced into strips OR the juice & zest of 1/2 lime

1 TBS kecap manis (SWEET soy sauce) OR 1 TBS brown sugar

Serve with cooked rice

1-19-16 (7)

1-19-16 (8)

1-19-16 (11)

1-19-16 (12)

DIRECTIONS

Put everything in either a slow cooker & cook, on high, for 3 hours or until the veggies are soft & it is heated through – or do the same in a stock pot on the stove.  It should be ready in under 30 minutes on the stove.  Taste to see if it might need salt.

Serve over rice.

1-19-16 (38)

1-19-16 (19)

1-19-16 (29)

1-19-16 (40)

1-19-16 (23)

Vegan Creamy Dal Makhani Punjabi-Style (Black Gram/Urad Dal & Rajma) – for the Slow Cooker

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)

1-14-15 (60)

1-14-15 (63)

BathingandthesinglegirlCover

vromans back

1-14-15 (79)

1-14-15 (72)

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).

1-14-15 (26)

7-8-15-44

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.

1-14-15 (57)

1-14-15 (21)

1-14-15 (22)

1-14-15 (30)

1-14-15 (27)

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.)

9-10-14-1

9-10-14-22

9-10-14-28

9-10-14-77

1-14-15 (58)

Vegan Creamy Dal Makhani Punjabi-Style (Black Gram/Urad Dal & Rajma) – for the Slow Cooker

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

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

2 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

1-14-15 (31)

1-14-15 (33)

1-14-15 (34)

DIRECTIONS

Soak the beans overnight.

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.

9-10-14-22

1-14-15 (56)

1-14-15 (50)

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.  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.

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

1-14-15 (70)

Vegan Ash Mash (Persian Mung Bean Soup) with Purple Kohlrabi & French Breakfast Radishes – for the Slow Cooker or Stove Top

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)

1-9-16 (10)

1-9-16 (5)

BathingandthesinglegirlCover

vromans back

1-9-16 (4)

1-9-16 (26)

1-7-15 (104)

I bought mung beans at my local Asian market with no idea what to make with them.  Having had such success this week with my Vegan Spicy Chicken Enchilada Soup with Homemade Red Enchilada Sauce – for the Slow Cooker or Stove Top (seen just above) – I decided to make another slow cooker soup with them.  This soup has such simple ingredients it is hard to understand why it is so tasty – but it really IS!  I used purple kohlrabi because I could not resist buying these gorgeous things when I saw them at the store.

1-9-15 (15)

1-9-15 (18)

1-9-15 (30)

They come in green, as well, and have a texture like the stem of broccoli – but also have something in common with radishes.  I saw lots of people suggesting to slice them thin & salt them & eat them raw.  I tried that – and liked it – but I was Hell bent on soup.  Because these reminded me of radishes – I decided to also use the French breakfast radishes you see in the enchilada soup photo.  The nice side benefit of using kohlrabi & radishes is that – once cooked – they seem like potato – but without that heaviness.  If you don’t like the sound of kohlrabi & radishes (which become creamy & mild in this soup) – use turnips – or even potato, instead.

1-9-15 (23)

Lets talk about mung beans.  That bag had two cups of dry beans in it & I got it for $1.49.  That is CHEAP eating!    Here is some info from Dr. Axe on mung beans:

Mung beans — a type of small, green legume in the same plant family as peas and lentils — is a high source of protein, fiber, antioxidants and phytonutrients. Although in most parts of the world they’re less popular than other bean varieties, like chickpeas or black beans, mung beans have some huge health benefits to offer!

While mung beans may be new to most people in the U.S, they’ve been a part of traditional Ayurvedic diets in India for thousands of years. Mung beans are considered  “one of the most cherished foods” in the ancient Indian practice that’s been a traditional form of medicine since roughly 1,500 B.C.

These days, mung beans are beginning to pop up in protein powders, canned soups and in restaurant dishes state-side. So here’s what you need to know about mung beans:

  • Mung beans are a high source of nutrients including: manganese, potassium, magnesium, folate, copper, zinc and various B vitamins.
  • They are also a very filling food, high in protein, resistant starch and dietary fiber.
  • You can find mung beans in dried powder form, as whole uncooked beans, “split-peeled” form (just like you’d find split green peas), as bean noodles, and also assprouted seeds (which are the kind you’d see used on sandwiches or salads).
  • Their dried seeds may be eaten raw, cooked (whole or split), fermented, or milled and ground into flour.
  • Because of their high nutrient density, mung beans are considered useful in defending against several chronic, age-related diseases, including heart disease, cancer, diabetes and obesity.

Clinical evidence continues to show that plant-derived foods have various potential health benefits, including lowering inflammation. Health experts recommend that plant-based foods make up a large portion of every person’s diet, and many worldwide health organizations have recommended an increase in the intake of plant-derived foods to improve health status and to prevent chronic diseases. Among plant-based sources of protein and nutrients, mung beans are one of the foods gathering the most attention.

As you’ll come to learn, mung beans are one of the healthiest sources of plant protein there is when you consider how many other nutrients they contain in addition to amino acids (the building blocks of proteins). As the Journal of Chemistry Central puts it, “mung beans have biological activities including antioxidant, antimicrobial, anti-inflammatory, antidiabetic, antihypertensive, lipid metabolism accommodation, antihypertensive and antitumor effects.” (1)


Mung Beans Nutrition Facts

One cup of cooked mung beans contains the following (percentages based on the RDAs for the average adult female): (2)

  •  212 calories
  • 14 grams of protein
  • 15 grams of fiber
  • 1 gram of fat
  • 4 grams of sugar
  • 321 micrograms of folate (100%)
  • 97 milligrams of magnesium (36%)
  • 0.33 milligrams of vitamin b1 thiamine (36%)
  • 0.6 milligrams of manganese (33%)
  • 7 milligrams of zinc (24%)
  • 0.8 milligrams of vitamin B5 pantothenic acid (8%)
  • 0.13 milligrams of vitamin B6 (11%)
  • 55 milligrams of calcium (5%)

If you choose to sprout mung beans and eat them raw, each cup will only have about 31 calories and will provide about three grams of protein and two grams of fiber.

____________________________________________________________________________________________________________

 

And from GreenMungBeans.com:

Green Mung Bean Nutritional Information
• High in Protein
• High in Fiber
• Low in Fat
• Low in Calories

Nutritional Facts: 1 oz (28 grams) of dried Green Mung Beans:
• 100 Calories
• 0g Fat
• 5g Fiber
• 7g Protein (Protein equivalent to 1 hardboiled egg or 1 oz of chicken, turkey, salmon, etc.)

Green Mung Beans are Nutritional Powerhouses
• Good source of protein
• Good source of dietary fiber (helps to lower cholesterol, prevents constipation and keeps you feeling full)
• Low in sodium
• Low in cholesterol
• Vitamins: A, B Vitamins (Thiamin, Riboflavin, Folic Acid, Niacin, Vitamin B6, Pantothenic Acid) Vitamin E, Vitamin D, Vitamin C, Vitamin K.
• Minerals: Calcium, Potassium, Iron, Magnesium, Phosphorous, Zinc, Copper and Manganese.
• Sprouted Green Mung Beans produce live enzymes
• Mung Beans are low on the glycemic index at 25 and have a low glycemic load of 4 making them a smart food choice for diabetics. Diabetics can safely eat Green Mung Beans. The low glycemic index, fiber and protein help to regulate blood sugar.
• They also contain skin anti-aging properties that stimulate the production of hyaluronic acid, collagen, and elastin, all essential to younger healthier skin.

Eating Green Mung Beans is Ideal for those with Digestive Issues and Sensitive Stomachs

Green Mung Beans Are:
•Easily digestible
•Anti-inflammatory (can reduce inflammation)
•Containing oligosaccharides to prevent gas and bloating, unlike other beans
•Containing high amounts of fiber, thereby preventing constipation
•One of the few tridoshic foods in Ayurvedic diets that can be eaten to balance all three dosha’s (energetic forces) in the body

Green Mung Beans Exhibit Powerful Antioxidant Properties that can Help Fight Disease as well as Protect the Body.

Consuming Green Mung Beans Have Been Studied to Treat the Following Medical Conditions:
•Diabetes
•Heart Disease
•Cancer
•Celiac Disease/Gluten Free Diets
•Anemia
•Osteoporosis
•Digestion
•Inflammation

Green Mung Beans Contain Phytoestrogens Contributing to Anti-Aging Benefits
Benefits of Phytoestrogens:
•Produce Collagen, Elastin, and Hyaluronic acid, All Three of which are Essential to Acquiring Younger and Healthier skin
•Can Regulate Hormones after Menopause, Relieve Hot Flashes, and Prevent Osteoporosis

_______________________________________________________________________________________________________

1-9-16 (1)

So – as you can see – there are lots of reasons to track down & chow down some green mung beans!  When you add all the benefits of turmeric & the fact that the rice makes this soup a complete protein – you are hard-pressed to make a more robustly healthy soup.   If you cannot find mung beans locally (in health or Asian food stores) – try here on AMAZON.    Another great thing about this soup is how economical it is.  Some cheap beans, some rice, a few cheap veggies & some stock.   I bet this vast quantity of soup cost me less than $20.  With some crusty bread, you could feed a very large group of folks.

This recipe makes A LOT of soup but this is a very protein rich vegan soup & great for cold weather and we are nowhere near the end of winter.  I have not yet frozen any but I certainly will be.  I imagine it will freeze well – so make the vat of it & freeze a bunch for lazy days.