DDD #41 – Vegan Vietnamese Fresh Salad Rolls with Homemade Peanut Dipping Sauce

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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.

Click the image below to watch the video.

Vegan Vietnamese Fresh Salad Rolls

Ingredients:

FILLING OPTIONS:

  • 1 package vermicelli rice noodles, prepared according to package directions
  • Tofu or other protein
  • Basil – fresh (Thai sweet or hot basil is nice, too, if you can find it)
  • Mint – fresh
  • Cilantro – fresh
  • Butter lettuce, washed and separated into leaves – ribs removed
  • Carrots, peeled & cut into very thin matchsticks
  • Cucumber, peeled and cut into very thin strips
  • Avocado
  • Purple cabbage
  • Bell pepper strips
  • Asparagus
  • Mango
  • Papaya
  • Sprouts
  • Micro greens
 Be sure you have the type of wrappers pictured below (or another brand) and not egg roll or wonton wrappers.  Those are an entirely different breed & need cooking.

Directions:

Prepare the noodles & vegetables in advance – being sure they are washed & dried.  Have a large bowl of warm water ready for dipping the spring roll wrappers.
  • 1  Dip a sheet of spring roll wrapper into water very quickly, no longer than a second or two (or they will get too soggy) and lay flat on a work surface.
  • 2  On one edge, lay a small handful of noodles, some basil & mint leaves, some pressed tofu, some cucumber & carrot strips, purple cabbage, avocado & some micro greens (or whatever fillings you are using) – being careful not to overstuff the wrapper.
  • 3  Roll up burrito style, tucking in the sides, then continue to roll up-but not too tightly or the spring roll wrapper will tear.
You will, no doubt, need a few attempts to get one right. Be patient – it gets easier.  Be prepared to throw a bunch away or to settle for some funky shaped rolls!  They should be served fairly quickly after preparing them. Too much time in the fridge after assembly will dry them out. These can be filled with nearly anything so feel free to get creative!

You can BUY a spicy peanut sauce in a jar or can at most Asian markets or online (for example – http://www.lynmarket.com/proddetail.asp?prod=011152198903).  They are usually quite good, but, if you are feeling motivated –

Peanut Sauce Dipping Sauce

Ingredients

  • 1/4 cup of peanut butter – smooth or chunky
  • 1/2 cup hoisin sauce
  • 1 TBS low sodium soy sauce
  • Juice of 1/2 lime
  • 1/4 cup of water
  • cilantro, crushed nuts or a swirl of sriracha for garnish

Directions

  1. Combine
  2. Garnish with a squeeze of sriracha or nuts or cilantro

Of not in the mood to make sauce – many options are available at the store.

5-Minute 2-Ingredient Vegan Nacho Cheese Dip (for Vegan Mac & Cheese?)

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All Photos © Christine Elise McCarthy 2015

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

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Two ingredients.  Yes, just two.  5 minutes.  Honestly.  Here are the two ingredients:

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I found that amazing vegan cheese at my local Gelson’s.  It is genuinely spicy & is the best vegan cheese I have found (though I prefer the center one, above, and have yet to find the black pepper one.)

Anyway – All you do is heat the Rotel & add the cheese & heat & stir until it melts.  I used 8 slices of cheese to the entire 10 oz can of Rotel.   Use less Rotel if you want the dip more cheese than tomatoes.  This shit is delicious!!!  Pour some on a veggie burger or a hot dog or french fries!

Stir in some cooked pasta & you have Vegan Mac & Cheese!  Possibilities are endless!

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INGREDIENTS

1 (10 oz) can of Rotel or other diced tomatoes with chilies

8 or more slices of Field Roast vegan Tomato Cayenne cheese

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DIRECTIONS

Do not drain the Rotel.  Heat the entire can (less if you want cheesier dip) in a pan.  Break the cheese up & add that.  Heat & stir until it melts.

Serve!

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Spicy Cilantro and Mint Chutney

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All Photos © Christine Elise McCarthy 2015

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 have posted a recipe for this chutney before but I like this version better.  Simple ingredients & a blender.  Easy & I could eat it with a spoon.  It goes great with Indian foods & as a naan dip.

Cilantro & Mint Chutney

INGREDIENTS

1 cup fresh mint leaves

1 1/2 cups cilantro

1 jalapeno (I used a huge one & left the seeds in & this came out quite spicy!)

1 TBS fresh ginger

1 small onion

2 garlic cloves

2 TBS lime juice (this helps the chutney stay vibrant green)

pinch of salt (I used black salt but any salt will do)

DIRECTIONS

Puree in a blender using JUST ENOUGH water to get it to mix.  Be careful not to add too much of the chutney will be too thin.  I used maybe 1/4 cup water.

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Seven Layer Dip – Vegan or Not

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All Photos © Christine Elise McCarthy 2014

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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It’s still ON! The Christmas special!

Buy a signed and LETTERED (hence – limited to 26 copies) copy of my book FROM THE LINK BELOW, and get copy of the short on DVD & 3 signed bookplates so you can give three people signed copies as gifts. The cost will be $25 which will include DOMESTIC shipping.

First come – first serve. When the 26 are gone – that is it. Buy ASAP if you want to be sure to get the templates for your gift giving this season!

http://www.bathingandthesinglegirlbook.com/store/p6/Christmas_LIMITED_Special%21.html

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I have never made one of these before but I will make one again!  Easy & feeds a lot of people & can be endlessly customized to suit your dietary tastes & concerns.

I used real cheese but vegan cheese would be great.  I skipped the sour cream – but you could choose to add some.  I used one deep bowl but, in the future, might opt for two shallower pans – like a lasagna or casserole pan because this got pretty deep & a spoon was required to facilitate eating it.  But doesn’t it look fresh & pretty?

If you make one this deep – I definitely suggest letting people use a serving spoon to put a bunch on their plate rather than dipping chips into the bowl directly.

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INGREDIENTS

(open to your tweaking)

2 (16 oz) cans re-fried beans (I used one can of pinto refried beans & one can of black refried beans)

8 oz shredded cheese (vegan or otherwise)

1/2 head romaine (or other lettuce) washed & shredded

8 oz container of your favorite salsa

8 oz container of guacamole (I used 8 small, fresh avocados mashed with some salt & fresh lime juice like I made in a smaller quantity HERE)

Small can sliced black olives

Taco seasoning (1-2 TBS to taste)

1/2 red onion – diced

5-10 Cherry or grape tomatoes – halved

3-4 radishes sliced

Cilantro – chopped

2-3 scallions – sliced

Jarred or fresh sliced jalapeno (optional)

Sour cream (optional)

Corn (optional)

CHIPS!

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DIRECTIONS

Mash the beans together with the taco seasoning.

If making fresh guacamole – do that.  I left two avocado pits in it to keep it from browning & even left the pits in the layered dip.

Then just layer it up as you like.  I began with beans then added salsa, guacamole, onion, lettuce, cheese & then topped it all with the tomatoes, olives, radishes, scallions, cilantro.  You might want to layer sour cream or pickled or fresh jalapenos or even some corn.

Chill this a bit & serve with corn chips.

Again – if you make one this deep – I suggest letting people use a serving spoon to put a bunch on their plate rather than dipping chips into the bowl directly.

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Vegetarian (or Vegan) Spicy Buffalo Chicken Dip

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All Photos © Christine Elise McCarthy 2014

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 as simple as blending it up in a food processor.  I used real cheese but you can use vegan alternatives for each – if you prefer.

I cannot recommend Beyond Meat’s chicken strips strongly enough.  They work in cold chicken dishes as well as hot ones.  Even unapologetic carnivores like it.  So why not give it a try?

This recipe makes a lot – like – party quantity.  See?

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Vegetarian (or Vegan) Spicy Buffalo Chicken Dip

Makes a lot

INGREDIENTS

9 oz vegan chicken

1/2 cup (or more) hot sauce (I used Frank’s Red Hot)

1 cup grated jack or cheddar cheese (or vegan alternative)

8 oz cream cheese (or vegan alternative)

1/4 cup crumbled blue cheese (or vegan alternative)

4 scallions

4 celery stalks

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DIRECTIONS

Pulse the ingredients until you get a puree.  You might want to add a tiny bit of water to thin it.  Taste it for spiciness & maybe add more hot sauce.

Serve this shit up with some chips or veggies & get your eat on!

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The top video there is trailer for my novel.  The second is me reading from it a while back – at Vroman’s.

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Homemade Dill Pickle Dip – (Vegan or Vegetarian)

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All Photos © Christine Elise McCarthy 2014

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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Last weekend, I did my first ever book reading at the historic Vroman’s.  Click HERE to see a video of the event & hear the reactions of the crowd.

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OK, kids!  It is the 4th of July!  My blog will turn two TOMORROW & I am amazed that I have kept at it so long!  I should have more to say on the subject but I just wanna post this dip & get my ass to a BBQ – so let’s get to it.

I made this with my own VERY GARLICKY Easy Refrigerator Dill Pickles – as seen above.  You needn’t make your own pickles (even though they are CRAZY easy & are ready to eat after only 24 hours in the fridge) – but I recommend it highly.  I used real cream cheese – but they do make VEGAN cream cheese so – if veganism is your bag, baby – just use the vegan version.

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 Homemade Dill Pickle Dip – (Vegan or Vegetarian)

INGREDIENTS

8 oz cream cheese – softened (or vegan alternative)

1 1/2 cups dill pickles (store-bought or my Homemade Easy Refrigerator Dill Pickles) – minced

1/4 cup sweet onion – minced

1 tsp fresh dill – chopped

1/2 tsp garlic powder

S&P to taste

Pickle juice to thin the dip – if you want it thin

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DIRECTIONS

Mix that shit up!

I was lazy & did this in my food processor.  I also added a bit more pickle juice than I think is ideal and my dip is thin – though still scoopable.  And ain’t nobody breaking chips off in it.

But – if you are motivated – just mince the onion & pickles (or chop them in a food processor) & then mash it all together by hand.  You might have more control this way.  Only add as much pickle juice as you need to get the dip texture that floats your boat.

Shovel this in your face with some toxic, GMO-laden chips & kid yourself that the fact that they are reduced fat is gonna effect ANY positive or meaningful difference.

Fuck it!  It is the 4th of July!  Celebrate America by acting like an American & eat bad food by the pound.  Get drunk.  BE CAREFUL AROUND FIREWORKS!  Eat some more.  Eat a whole pie!  Why not?

The gym will be there tomorrow.

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Easy, Lite & Creamy Vegan Cauliflower Hummus Dip

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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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It’s Christmas!!!!  Make yourselves a cocktail & whip together this easy & low calorie dip!  It has a very Indian food flavor profile so expect that more than a traditional hummus.

I know you have lots going on today & I do, too, so I will get right to the point.  HAPPY CHRISTMAS!

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Creamy Vegan Cauliflower Hummus Dip

1 head cauliflower – steamed or boiled until tender

2 TBS tahini

2 TBS olive oil plus extra for drizzling

4 garlic cloves

juice of 1 lemon

1 tsp sriracha (or other hot sauce) – optional

1/4 tsp each of: salt, pepper, onion powder, garlic powder, cumin & paprika

Crackers, chips, pita or veggies for dipping

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DIRECTIONS

Blend everything together in a food processor or blender.  You might need a bit of water or more olive oil to get it really creamy.  Taste it & adjust the spices & sriracha if you think it needs more of some of them.  Put it in a serving bowl & drizzle with a bit of olive oil & some additional paprika.

Serve!

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