DDD #26 – Spicy Vegan Sriracha Miso Cole Slaw

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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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I am reposting this 2015 recipe because I now have a www.VideoVegan.com video to accompany it!  Click the image below to watch & please subscribe to my channel.

This is super easy – especially if you buy some of that pre-chopped slaw mix.  And why not?  Why buy two heads of cabbage & spend time chopping & then not use all the cabbage & have two half heads in the fridge – laying a guilt trip on you until they turn brown enough to warrant tossing them?   Who needs that shit?  Cabbage likes to pop all over the place, too, like cauliflower.  So – do yourself a favor and buy a bag of cole slaw mix.  Or not – your call.

This can be served as a side or as a burger topping or, as I did last night, put on top of tacos.  Creamy, yummy & cruelty-free.

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Spicy Vegan Sriracha Miso Cole Slaw

Makes about 3 cups

INGREDIENTS

8 oz (3 cups) of chopped cabbage (I used a bagged slaw mix) & carrot shreds

1/8-1/2 cup sriracha – start small & add in increments until you reach your spice level

1/3 cup vegan mayo – (increase if you like wetter slaw)

2 TBS white balsamic vinegar (or white wine vinegar)

2 TBS miso paste

1/2 tsp sesame oil

2 TBS agave nectar

1/4 tsp salt

2 TBS chia seeds (optional but very good for you)

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DIRECTIONS

I literally put everything in a tupperware container & just shook the bejesus out of it.  You can just stir it all up in a bowl.  Increase mayo or sriracha or salt to taste.

Chill & serve!

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Vegan One-Pan Chicken Piccata with Green Beans & Roasted Potatoes

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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 is a very, very easy dish.  It can be made with your favorite vegan chicken (or even real chicken, if you eat it, put in the pan skin-side up).  I have not eaten chicken since the eighties & I pretty much always use Beyond Meat chicken when making vegan chicken dishes.    You can use as much chicken to potato to green bean as you desire.   I prefer a heavier vegetable content.  Others like more protein.  You can decide for yourself how much of each of the three ingredients you need to feed your head count.

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 Vegan One-Pan Chicken Piccata with Green Beans & Roasted Potatoes

This recipe feeds two very heartily

INGREDIENTS

9-12 oz vegan chicken

3/4 lb green beans – trimmed

8-10 potatoes – cut into large bite-sized pieces

3 lemons

6 TBS olive oil

4 oz (more or less – to taste) capers

2-6 cloves garlic – chopped

S&P

Garnish – chopped fresh parsley, additional capers, lemon wedges

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DIRECTIONS

Heat the oven to 400 degrees.

Line a baking sheet with parchment paper or treat a casserole dish with cooking oil.

Whisk the olive oil & about 1/4 cup freshly squeezed lemon juice with the garlic & season with S&P to taste.

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Thinly slice one or two lemons & layer the bottom of your cooking pan.

Toss the green beans in the lemon juice & olive oil in a pan or bowl.  Using tongs – put them on one third of the cooking pan – leaving the remaining olive oil mixture in the bowl.  Toss the chicken & place it in the center of the pan.  Toss the potatoes & put them on the pan.  Reserve the remaining oil & juice.  Add a bit of S&P.  Do not add the capers yet.  My photos show that I did but they got a bit too dried out.

Roast about 25 minutes & then mix each of the rows up a bit so the other sides of things can roast.  Add the capers.  Cook another 25 minutes or so or until everything looks done to you.  You can remove anything that seems done & keep roasting other things – the potatoes, for instance – until they are done to your liking.

Plate & garnish with the remaining olive oil & lemon, extra capers, parsley & lemon wedges.

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FOLLOW-UP to my Stuffed Deep Dish Pizza Pie

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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 a follow-up post on my Stuffed Deep Dish Pizza Pie post.  While I initially felt my success with the deep dish pizza had two major flaws (a too thin crust & too wet contents) – let me show you what this beauty:

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became after a night in the fridge:

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The contents condensed measurably.  It went from a 2 1/2 inch deep pie to a one inch deep tart.    No longer too wet – it is moist & solid – is slices up like a dream now.  It is DELICIOUS at room temperature & even better reheated.  Look how pretty!

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So – I take back everything I said initially about this guy.  There is so much flavor packed into one dense little slice – with the addition of a simple salad – you would have a very elegant meal – whether for brunch, lunch or dinner.  So – go ahead & make one of these guys & you will have good eating on your hands for DAYS!!!!

ORIGINAL POST IS HERE.

 

Stuffed Deep Dish Pizza Pie

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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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NOTE – THERE IS A FOLLOW UP POST TO THIS BLOG PIECE HERE.

 

This effort was not a 100% success.  Right off the top – the suggestions I must make that vary from what I tried are:

Use much more pizza dough & build a pretty decently thick crust.  Thin crust – not good for deep pizza as it cannot support the weight of the contents.  This is less of an issue if you use a deep pie pan & not a springform pan – but still.  This much stuffing needs more bread than a sparingly-topped normal pizza.

Also – maybe don’t make your pizza 2-3 inches deep.  Thatsa lotta stuff to try to hold together through the trauma of slicing.

I was terrified of making a dried out pie & added several ingredients for their moisture factor as much as anything else.  MISTAKE.  My very first deep pizza is kind of a runny mess.  It tastes really yummy but it isn’t the prettiest thing on earth & I don’t think it could take many more slices being cut out before it collapsed entirely.

Maybe consider not removing the springform ring until you cut into your pizza & can assess its free-standing worthiness.

You would think I would have learned from my wet spinach-feta pizza cupcakes that maybe spinach & feta are wetter than they seem during assembly.  Or maybe the mushrooms I used released all their moisture during the baking process – so – I think the next time I attempt a deep pizza – I shall eschew the spinach AND the mushrooms….or save the mushrooms for only the very top where the heat of the oven will evaporate their moisture.

Anyway – I am not going to post a formal recipe here because I don’t think this pie warrants it.  I just threw everything I had (meaning ingredients) into it & hoped for the best.  I will experiment more & when I perfect it – I will post the recipe here.

Yesterday – with no recipe in mind – I roasted some sliced onion in olive oil at 450 for about 30 minutes – stirring them about once or twice in the process.  I also drizzled olive oil on whole garlic cloves & baked them wrapped in foil – along with the onions.

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Once the garlic cools – you can squeeze each clove & the gooey, nutty garlic comes out in a creamy texture – like soft toothpaste.

I then treated some multi-colored peppers & jalapenos to the same olive oil & roasting treatment.

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Once they were good & blackened & while still very hot, I put them in a bowl & topped it with plastic wrap.  Once they were cooled – I peeled the charred skin off under cool running water & got this delicious result:

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I made a spinach pesto using

2 packed cups fresh spinach

40 almonds, crushed & toasted for 5 minutes or so

1 tsp salt

1 tsp pepper

3 cloves garlic

1/2 cup grated Parmesan

1/2 cup olive oil

water for added smoothness – all blended in a food processor.

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Today – I decided I’d experiment with the deep dish pizza thingy.  I already had about 1/3 of my pizza dough recipe leftover, and settled for that.  In the future – I’d use the entire dough recipe & make a MUCH thicker crust.

I also had sauteed mushrooms, black olives, extra peppers, feta cheese, lots of spinach, grated pizza blend cheese, half a tomato and a few slices of mozzarella.

PREHEAT YOUR OVEN TO 400

I sprayed a springform pan with cooking spray & lined it with my TOO LITTLE pizza dough.  I let the dough come up over the rim to anchor it upright.

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My next step SHOULD have been a layer of grated cheese – but I opted for the spinach pesto.

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I then added half of a two inch cube of feta & the roasted onions.

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I then added grated cheese & mushrooms

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then I added some arrabiata & the roasted peppers

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then some chopped mozzarella & the roasted garlic

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then a layer of spinach & then more feta & mushrooms

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then chopped tomatoes & more arrabiata 

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more cheese

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then I got crazy with raw bell peppers & black olives

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I put chopped peppers inside each ring – using the two colors the ring was not.  For example: red & yellow chopped pepper in the orange rings & so on.

I baked this for about 30 minutes.

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I let it set for ten minutes & removed the springform ring.  I let it sit another 5 minutes but I was anxious to cut into it while it was hot so the melted cheese would still be soft & gooey.  I had to saw very gingerly with a finely serrated knife – as if I was cutting glass – to keep my FAR too fragile thin crust from shattering.  The contents spilled out – FAR wetter than I’d anticipated.  But – even in Chicago – this is a knife & fork dish, not something you eat with your hands.  I put my very sloppy slice on a plate & sampled it.  It really does taste pretty amazing!  Just a tad disappointing on the presentation angle.  Note that the liquid is brown – not red (from the tomato sauce).  This makes me think the roasted peppers & the mushrooms are my main culprits wetting the bed here.  But even so – the most significant failing on this version is the way too thin crust.  Don’t try that at home, kids.

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If you endeavor to make one of these – please go big or go home with the crust & try to limit wet ingredients to a minimum.  With these adjustments – you should do fine.  And you can put any old things in these guys: cooked meats, a second layer of crust in the middle, any of an infinite variety of vegetables & cheeses.  So get creative!!!

 

NOTE – THERE IS A FOLLOW UP POST TO THIS BLOG PIECE HERE.