DDD #111 – The Ivy Copycat Grilled Vegetable Salad with Lime Vinaigrette

 

All Photos © Christine Elise McCarthy 2018

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The Ivy Copycat Grilled Vegetable Salad with Lime Vinaigrette

serves 2 as an entree

INGREDIENTS

for the dressing

Juice of 1-2 limes

match the lime juice with an equal part of olive oil so it is 50/50.

Add about 1 TBS each of balsamic vinegar (or other vinegar) and agave

Season to taste with S&P.

Combine & taste.  Tweak to suite your palate.

for the salad

Your choice of greens – or a mixture (arugula, romaine, butter lettuce, watercress, field greens – your call)

1 zucchini

1 yellow squash

2 ears fresh corn – in the husks

1 bunch asparagus – tough bottoms trimmed

1 red bell pepper – seeded

1/2 cucumber – diced

1 handful cherry tomatoes – haved

3-4 radishes – chopped

1/4 small red onion – diced

1 avocado – chopped

OPTONAL  – chopped herbs (basil or cilantro), protein (chickpeas, black beans, vegan chicken or any other protein you desire)

DIRECTIONS

Make the dressing while the veggies are grilling.

Slice the zucchini & squash in 1/4 inch thick slices & grill until softened & there are grill marks – turning a few times.  Do the same with the red pepper & asparagus.  Set aside.  Grill the corn in the husks until blackened on the outside.  Cool & throw the husks away then cut the corn from the cobs.

Now – just assemble the salad the way you would any other.  If there are going to be leftover veggies – do not dress them.  They will stay fresher in the fridge undressed.

Serve & enjoy!!!

 

DDD #63 – Vegan Whole Roasted Turkey

 

All Photos © Christine Elise McCarthy 2017

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So, I have seen this bad boy in the freezer section of Lassen’s for years but was put off by both the $50 price tag & the fact that it claims to feed 10-16 and I live alone.  But, this year, I decided to review it for my Youtube channel.

 

While I did not really like either the gravy nor the stuffing that this came with, the turkey itself was REALLY easy to cook (just pop it in the oven for 40 minutes) and looked pretty decent & tasted really good.  Unlike a real turkey, all of the 4lbs of this turkey is edible (no bones etc).  It tasted great with my homemade vegan gravy and my vegan stuffing & 3-ingredient, raw cranberry sauce – all seen below.

Watch the video I posted above for the full review.  And check back for my recipes using leftover turkey.

 

DDD # 62 – Vegan Apple & Sage Stuffing

All Photos © Christine Elise McCarthy 2017

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This is super easy & really quite delicious.  I used a spice called Bell’s Seasoning – but I think this might only be available in the Northeast.  If so – just use poultry seasoning.

So – no fanfare today.  So much to do.  To eat.  To drink.  So I will just get on with the recipe.

Vegan Apple Sage Stuffing 

INGREDIENTS

7 cups cubed bread (even gluten-free bread if you like)

1/2 cup diced shallots (or onion)

5 celery stalks – chopped

1 Golden Delicious apple (or any apple) – diced

10-20 sage leaves

olive oil

2 cups non-dairy, unsweetened milk

4 TBS vegan butter

1 tsp Bell Seasoning (or poultry seasoning)

1 tsp dry sage

1 tsp each S&P

2 vegan egg replacements (or other vegan alternative – like – 1/2 cup pureed silken tofu)

DIRECTIONS

Pre-heat the oven to 350 degrees.

Put the cubed bread in a large bowl.

Heat a TBS or two of olive oil in a large pan.  Saute the shallots/onion & celery until soft.  Add the apple & heat through.  Add this to the bread.

Add another TBS of olive oil to the same pan & fry the sage leaves until they begin to brown – turning them a few times.  Drain on a paper towel, crumble them & add to the bread.

Melt the butter in another pan & add the milk.  Warm it & add the spices.  Add this to the bread.  Add the eggs to the bread & stir to combine well.

Grease a casserole dish with butter or cooking spray.  Put the stuffing in there & bake, covered, at 350 for 45 minutes.

Remove the cover & bake another 20 minutes or so – until the top is crusty & golden.

HAPPY THANKSGIVING!!!!!!

DDD #59 – Shaved Brussels Sprout Salad with Toasted Pistachios, Dried Cranberries & Pomegranate Seeds

All Photos © Christine Elise McCarthy 2017

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I know I say that a great many of my recipes are born simply of what I have handy and it is true.  It is true even when I say that all I had around was a bag of Brussels sprouts and an aging pomegranate.  And pistachios.  And when I thought to make a salad of them, I wished I had some dried cranberries to add to it.  I don’t typically go for dried fruit in anything but dried cranberries just sounded so right for this.  I dug deep in my crisper drawers looking for some other inspiration & found an unopened but very old & gross bag of raisins & while I wondered why I ever even bought a bag of raisins because, you know, ew – raisins – I spotted a bag of something from a bulk bin in the corner of the drawer.   Closer inspection revealed it to be a small bag of dried cranberries!  WTF?  Why did I have dried cranberries?  Quickly, I wished for a series regular gig on what would turn out to be a long running & iconic HBO series and waited for a few seconds for my life to change.  Nothing.  A few minutes later I was still me, still unemployed & still holding the bag.  Of dried cranberries. Fuck.  I hate when I waste the wishes that will be granted on things like a small quantity of dried cranberries.  I felt like Peter Griffin on Family Guy when, confronted by a real, live genie, wishes for his own personal theme music & not to have bones.

So, yeah.  Career still on hold but that’s a go on the salad!

Salads aren’t really recipes, are they?  I made this guy for myself & I used about 8-10 medium-sized Brussels sprouts & ate the entire salad – even though it was probably enough for two.  So – anyway – I will give you rough estimates of what I used but you can add or subtract ingredients & adjust quantities to suit your own taste.  If there is wiggle room in making anything – it is salad – so go for it.

I made a simple dressing of lemon & olive oil & then decided I wanted something a bit creamier – so I added a bit of Greek yogurt.  You can skip that or, if you are vegan, add a bit of vegan mayonnaise.   Or use another of your favorite dressings.  I ain’t judging.

Shaved Brussels Sprout Salad with Toasted Pistachios, Dried Cranberries & Pomegranate Seeds

Serves two

INGREDIENTS

10 medium-sized Brussels sprouts

Handful of pistachios

Handful of dried cranberries

Handful of pomegranate seeds

For the dressing

1/3 cup Greek yogurt or vegan mayonnaise  – optional

2 TBS lemon juice (or nice wine vinegar)

1 TBS olive oil

S&P to taste

DIRECTIONS

Whisk the dressing ingredients together & season with S&P.  Taste & adjust the flavors.  Some like lemon more than others.  Some like more salt.  Suit yourself.

Toast the pistachios in a dry pan for 2-3 minutes, until aromatic & beginning to change color.  Stir the whole time & take care not to burn them.  Set aside.

Trim the hard ends off the Brussels sprouts & shred with the blade of your food processor or cut thin by hand.  Be sure to break up any of the white cores that remain – even cutting them by hand if your food processor let them slip by.

Now, just toss all that shit together (go easy on the dressing) & eat both servings yourself.  FTW.

Vegan Protein Salad Bowl – Chickpeas & Roasted Beets, Ancient Grains (Quinoa, Amaranth & Millet) with Orange Tahini Dressing & Chia Seeds

 

 

All Photos © Christine Elise McCarthy 2016

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This is a really easy salad – especially if you buy already roasted beets or, like me, roasted them ahead & had them all ready.  I used this ancient grains mix (above) but any grain you prefer could be used – like the quinoa below.

I made the dressing but you could use any dressing you prefer.  I had the gorgeous bottle of blood orange olive oil from my friend, Alyse, but regular olive oil is fine.

How to roast beets:

Heat oven to 400 degrees.  Wash beets well.  Coat with a thin layer of olive oil & wrap in foil.  Cook, undisturbed, for at least 45 minutes (it could take much longer for big ones), until a knife pierces one with little resistance. They may cook at different rates.  Remove the skin on each when they are done by just pushing it off under running water.

Vegan Protein Salad Bowl – Chickpeas & Roasted Beets, Ancient Grains (Quinoa, Amaranth & Millet) with Orange Tahini Dressing & Chia Seeds

Serves 2

INGREDIENTS

4 beets – roasted (as outlined above), peeled & sliced

1 (15 oz) can chickpeas – drained

1 cup of dry grains – cooked as per directions

1/4 cup parsley – chopped

Chia seeds (quantity up to you)

for the Orange Tahini Dressing (makes more than you will need for these two servings)

3 TBS tahini

3 TBS fresh orange juice

2 TBS balsamic vinegar

2 TBS apple cider vinegar

1 TBS maple syrup or agave nectar

1 TBS olive oil (infused with orange if you have it but not necessary)

1 tsp orange zest

1 garlic clove – minced

1/2 tsp dry mustard

S&P

DIRECTIONS

Whisk the dressing ingredients together.

Plate the bowls by putting some grains, sliced beets, chickpeas & parsley in each bowl.  Drizzle with dressing to taste.  It does not need much.  Sprinkle with Chia seeds.  Toss.

Devour!

 

 

Vegan Vegetable Pasta Salad with Spicy Asian Sesame Peanut Dressing

 

All Photos © Christine Elise McCarthy 2016

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Pasta salads.  Who doesn’t like them?  I guess – people who don’t like pasta but do such people exist?  Pasta is a universal thing – like bread.  Is there anyone that doesn’t like bread?  Anyway – lots of pasta salads are drenched in mayo-based sauces & there is no shortage of those that object to mayo.   Even those of us that love mayo are hesitant to eat a pasta salad with mayo that has been sitting out in the backyard BBQ too long.  So – why not eliminate two major objections & make a vegan pasta salad?  Nothing in it quick to spoil & nothing white & creamy to freak out the mayo-haters.

I used ingredients I happened to have so – this is a very flexible salad.  I wanted to use edamame but only had Lima beans – so fuck it.  I used Lima beans.   I had those gorgeous watermelon radishes but they were used primarily for their looks.  You could eliminate any ingredient – or add some – with no negative impact.   This is a light & clean alternative to accompany the entrees at BBQ’s which – let’s face it – tend to be meaty & heavy.

Vegan Vegetable Pasta Salad with Spicy Asian Sesame Peanut Dressing

INGREDIENTS

1 lb of pasta

6 oz edamame (or Lima beans)

1 small head of broccoli – cut into small florets

4 carrots – grated

2 bell peppers (red, yellow or orange are prettiest) – grated or diced

1 (15 oz) can chickpeas – drained & rinsed

1-4 jalapenos – seeded & either grated or minced

4 radishes – grated or chopped

3 scallions – sliced

1/4 cup cilantro – chopped

1/2 cup slivered almonds

3/4 cup roasted peanuts

GARNISH – extra radish slices. cilantro, extra peanuts

for the dressing

1/2 cup peanut butter (I used chunky)

4 TBS hoisin sauce

4 TBS liquid amino acids (or low sodium soy sauce or tamari)

4 TBS rice vinegar

4 TBS agave nectar

4 TBS sriracha

1 tsp chili oil

2 TBS sesame oil

1-4 garlic cloves – minced

S&P to taste

DIRECTIONS

Whisk together the dressing & set aside.

Cook the pasta & add the broccoli for the last minute or two that it cooks.  Drain & rinse pasta & broccoli under cold water.

Toss the salad ingredients together.

Add some dressing & toss.  Add as much as you like – which might be less than you made.  Overdressed salads get icky so add dressing incrementally until it is where you like it.

Garnish & serve.

 

Vegan Protein-Packed Red Quinoa Salad with Avocado, Arugula & Citrus-Balsamic Vinaigrette

 

All Photos © Christine Elise McCarthy 2016

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This salad is jam packed with protein (from the quinoa, black beans & chickpeas) and light & healthy & delicious.  The ingredients here are all optional – as is the case with all salads.   This recipe makes an enormous party-sized quantity so – either be prepared to feed a lot of people or to eat it every day for a while – or cut the recipe in half.  Do not dress the whole salad & do not add avocado until you are serving it.  That way – the salad will keep longer.  UPDATE 4-18-16:  Without the avocado & dressing on it – this salad stayed fresh in my fridge for a full week.

Vegan Protein-Packed Red Quinoa Salad with Avocado, Arugula & Citrus-Balsamic Vinaigrette

Makes a boatload of salad – at least enough for 6 as an entree – more as a side

INGREDIENTS

for the salad

(these quantities are very flexible – so make your salad to taste)

3-4 cups cooked red (or other) quinoa (cooked according to directions & cooled)

1 English cucumber – diced

1 cup chopped cherry (or other) tomatoes (I used heirloom)

1 15-oz can black beans – drained & rinsed

1 15-oz can chickpeas – drained & rinsed

1/2 cup sliced black olives

1 red bell pepper – seeded & diced

3 scallions – sliced

1 cup corn (fresh cut from the cob is best but I used frozen)

1/2 red onion – diced

1/4 cup chopped cilantro (optional)

Avocado (as much or as little as you like – I used 1/2 avocado per serving) – cubed & lime juice squeezed on it

Arugula (optional – as a bedding)

for the citrus-balsamic vinaigrette

5 TBS of juice from lemons & limes (use either one or a combo of both for a total of 5 TBS)

1-3 garlic cloves – minced

2 TBS white (or other) balsamic vinaigrette

1/4 cup cilantro – chopped

1/4 cup olive oil

1/4 tsp cumin

S&P to taste

DIRECTIONS

Cook & cool your quinoa.  You can even rinse it in cold water & drain it to cool it quickly.

Whisk the dressing together & season to taste.

Toss all the salad ingredients – EXCEPT the avocado & arugula – and stir to combine.

If using arugula – put some on plates.  Top with quinoa salad & drizzle with dressing.  Top with avocado.

Shove it in your face & feel strong & healthy!

Vegan Grilled Reuben Sandwich with Homemade Spicy Vegan Thousand Island Dressing

All Photos © Christine Elise McCarthy 2015

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So – I made that vegan roast above – Annie & Dan Shannon’s Vegan Yankee Pot Roast Dinner – but I have lots of leftovers.   What to do?  What to do?  I know!  A Reuben!  And it came out so insanely delicious – I devoured the whole thing.  For lunch.  Bread, butter, cheese, Thousand Island dressing.  Fatty & greasy & I gave absolutely no fucks.  I shoved it in my face in record time.   I made homemade vegan Thousand Island – but bottled Thousand Island – or even Russian – dressing will do.  Traditionally – a Reuben uses Swiss cheese but I am not a fan so – I used provolone.  Real provolone.  If you are vegan – use whatever vegan cheese you like but one that melts well is best.

Homemade Spicy Vegan Thousand Island Dressing

INGREDIENTS

1/2 cup vegan mayo

2 TBS ketchup

2 TBS relish (sweet is traditional but I used that Bubbie’s you see above)

1 small garlic clove – minced

1 tsp white vinegar

2-3 dashes hot sauce (I used Crystal)

1 tsp sriracha (or more – to taste)

Pinch of S&P

DIRECTIONS

Blend well.

Vegan Grilled Reuben Sandwich

Quantities of ingredients are up to you.

Rye Bread

Vegan butter

Sauerkraut

Cheese slices (Swiss is traditional) – Vegan or not – depending on your diet

Vegan meat (I used slices of  Annie & Dan Shannon’s Vegan Yankee Pot Roast Dinner)

Thousand Island dressing (recipe above)

DIRECTIONS

I melted vegan butter in a grill pan & got the bottom of two slices of bread buttered that way.

Layer your ingredients & close the sandwich.  Grill until it is golden & crispy and (hopefully) your cheese has melted.  Eat it without any regard for decorum or decency.

Southwestern Salad with Spicy Chipotle Avocado Ranch Dressing (Vegan)

 

All Photos © Christine Elise McCarthy 2015

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Nothing complicated about this one.  Just mix up the ingredients that appeal to you & shake up the dressing.  This is as pretty as it is flavorful.  This goes really well with my 4-Ingredient Easy Enchilada Mac & Cheese!  In fact, I served both of these plus my Beef & Veggie Shepherd’s Pie Empanadas to my guests on Easter Sunday.  At any rate – just choose which of the fresh ingredients you like & combine them in whatever ratio pleases you & toss in some dressing.  Easy-peasy!

Spicy Chipotle Avocado Ranch Dressing

Makes a lot

INGREDIENTS

3/4 cup mayonnaise (or vegan alternative – I used Vegenaise)

1/2 cup sour cream (or vegan alternative)

1/4 cup milk (I used unsweetened almond milk)

1/2 large avocado

1 small tomato – diced

2 scallions – chopped

2 chipotle peppers in adobo sauce – minced

2 tsp lime juice

1/4 tsp white or black pepper

1/2 tsp salt

1/2 tsp onion powder

1/2 tsp garlic powder

1/2 tsp dry dill

DIRECTIONS

Blend this shit up in a blender or food processor.  Taste & add salt or other seasonings if you care to.  Chill – and that means both you & the dressing.

Southwestern Salad

The quantity of each of the suggested ingredients is up to you – depending on how many you are feeding and which ingredients you like more.

INGREDIENTS & DIRECTIONS

Just chop & toss some of these items:

Romaine lettuce

Cherry tomatoes

Black beans

Garbanzo beans

Radishes

Corn (fresh off the cob or not)

Avocado

Bell peppers of all colors

Garnish: Tortilla strips, grated cheese, chopped cilantro

Roasted Beet and Chickpea Salad with Dill and Arugula and Lemon Vinaigrette

 

All Photos © Christine Elise McCarthy 2014

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I love beets!  I love lemon!  I love arugula!  I LOVE THIS SALAD!  If you are vegan – either just lose the feta cheese or add a vegan alternative.  There is enough flavor here that the cheese is just a layer of flavor but the salad doesn’t depend on it.

I roasted the beets days ahead & just used them yesterday.  You can do this, too, or roast them as needed.  I like having them in the fridge – ready & waiting for me to be inspired to use them.  I made this dressing fresh but most any tart dressing would work.

Lemon Vinaigrette

INGREDIENTS

1/3 cup olive oil

juice of one lemon

1 1/2 tsp Dijon

1 garlic clove – minced

S&P to taste

DIRECTIONS

Blend the ingredients & then add more lemon or oil or S&P – to suit your taste.

Roasted Beet and Chickpea Salad with Dill and Arugula

INGREDIENTS

The ratio here is really up to you but here are my suggestions:

2 large beets

1/2 (15 oz) can chickpeas – drained & rinsed

A few cups of arugula

1/2 cucumber – sliced thin

1 cup feta – crumbled

Fresh dill

DIRECTIONS

Wash the beets & wrap them in foil with a little olive oil drizzled on them.   Roast, wrapped in foil, at 400 degrees for about an hour.  Allow to cool & peel.  Cut into bite-sized chunks & set aside.

Make the vinaigrette.

Now just layer your ingredients as you like & drizzle with dressing.  Lots of freshly cracked pepper adds a nice touch.  Eat it up & sit back & think about the fact that your pee will likely be pink tomorrow.  🙂

Orange Vinaigrette

 

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Orange Vinaigrette

2 oranges – zest & juice

2 TBS white balsamic vinegar (or regular balsamic)

2 TBS honey (or agave nectar – if you are vegan)

1/2 cup good quality olive oil

S&P to taste

Shake all the ingredients up.

Healthy Vegan Chinese Chicken Salad with Spicy Asian Dressing

 

All Photos © Christine Elise McCarthy 2014

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That was taken today – at 9:56 AM.  100 degrees.  Holy SHITE!  A person can get to feeling downright panicked in this kinda heat – when that person has no access to AC.  And I do not.  It is fucking NUTS!

So – in reaction to the heat – I have been making things that require no oven.  No stove.  No FIRE!  NOTHING to add to the heat in the kitchen.  Yesterday – I made Cool Vegan Cashew & Cranberry Chicken Salad Tacos with Avocado.

Today – even those tortillas wrapped around the chicken salad look warmth providing & claustrophobic.  Looking at the photo, I feel the irrational urge to shrug them off of myself – as if they were wrapped around my shoulders.

So – I made a salad salad.  No wrap.  No bread.  No blanket!  Just cool salad.

Now – know that the calorie count of your average Chinese chicken salad is pretty brutal.  Cheesecake Factory lunch Chinese chicken salad is 535 calories. The dinner sized salad is 962 calories.  California Pizza Kitchen’s versions are 420 & 790, respectively.  A Big Mac only has 550.   A small order of fries has 230.  That means a Big Mac & fries has roughly the same calorie count as a dinner sized salad at CPK and FEWER calories than the dinner salad at Cheesecake Factory.  

This salad will be far easier on your ass – assuming you do not overdress it & that you do not load it up too much with chow mein noodles.  Definitely do not use those fried wonton strips.  They are like crack – and go right to your ass.

Ingredients & the ratio of them is up to you.  If you want to add Mandarin orange slices or use a different nut – go NUTZ!  I used this awesome vegan chicken & recommend it very highly. There is a coupon below to use until the end of the month.

Spicy Asian Dressing

INGREDIENTS

1/4 cup olive oil

3 TBS agave nectar (or honey – if you are not vegan)

2 TBS rice vinegar

1 TBS low sodium soy sauce

1 TBS fresh ginger – minced

1 garlic clove – minced

1-2 TBS sriracha (or chili paste) – or to taste

1 tsp toasted or regular sesame oil

1/4 lime – squeezed into the dressing

DIRECTIONS

Whisk together or – put into a salad dressing container & shake it up.  Add S&P if you want.  This will make more dressing than you will likely need – so – don’t go dumping it all over your salad.  Dress the salad only right before you eat it & only dress the part you are going to eat.  The remaining salad will keep a day or so – as long as it has not yet been dressed.

Healthy Vegan Chinese Chicken Salad

Depending on how much of each ingredient you use – feeds TWO very well for dinner

INGREDIENTS

9 oz vegan chicken (or cooked real chicken) – thawed

3 TBS low sodium soy sauce

2 TBS rice vinegar

1/2 – 1 head lettuce (romaine is great – but I had a head of green leaf & it was delightful) – washed & chopped

1-2 cups purple cabbage – chopped

Chow mein noodles – use sparingly – unless you have a massive hole in your heart (like I do) – then self-medicate with these.  FTW!

3 carrots – chopped or grated

3 mini peppers or 1/2 bell pepper – cut into strips (the mini ones are nice because you can mix up the colors)

Edamame – optional

12+ snow peas – trimmed & cut into thin strips

1 scallion – sliced

1/2 cup cashews (or sliced almonds or toasted peanuts or whateverthefuck you like – just know these are fatty, too.)

Edible flowers – (again – not required but very pretty & sometimes you gotta buy yourself stupid things for no reason)

DIRECTIONS

I cut the chicken into cubes & then put them back in their bag with the 3 TBS soy sauce & 2 TBS rice vinegar.  I shook it up & let it marinate while I prepped the other veggies.

When ready to eat – toss the prepped vegetables & top with edible flowers – that is – assuming you are as full of self pity as I am & require such things to make life worth living.

Add the chow mein noodles & don’t kid yourself how bad they are for you when you do this.  What you do – after you have read the label on the can – is up to you.  But don’t go eating the whole can & then coming knocking on my door with your newly fattened ass to bitch me out.  I’m barely treading water as it is out here – and I warned you.

I will add – that if you intend to drink as much cold, white wine with this salad as I do – you might want to skip the chemical-ridden chow mein noodles & save them calories for the likker.  Like a good little alchorexic.  🙂  Skip the nuts in the salad & go for the entire box of wine.  The person eating across from you will be getting as drunk as you are.  Who are THEY to judge?

Only add dressing to the portions of the salad actually served – that way – if there is salad left over – it will keep a day or so – as long as it isn’t soggy with dressing.

Cheers!

Endive, Mushroom & Shaved Parmesan Salad with Lemon & Olive Oil

 

All Photos © Christine Elise McCarthy 2014

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Sometimes salads full of little bits of a thousand things are fun & satisfying.  Things like candied nuts & pomegranate seeds & bits of cheese & croutons or fruity things.  But sometimes minimalist salads are fun, too.  My two favorite salads of all time are of the latter variety.   The first is one I put on top of pizzas all the time – a simple arugula & shaved Parmesan salad.

The other is this salad I present today.  They served it at what used to be my favorite Italian place in Los Angeles – Chianti.  It was a dark room with booths & opera playing & the food was simple & lovely.  I always got this salad.

There are really just three ingredients & they are all equally important.  If you do not like mushrooms – this salad ain’t gonna work.  If the light bitterness of the endive bugs you – ditto.  And if a salad made of about 1/3 shaved Parmesan is not on your diet – skip this guy.  But if you like those three things – this will be pure joy for you.  Light & clean & simple & so good with a crisp glass of white wine!

Endive, Mushroom & Shaved Parmesan Salad with Lemon & Olive Oil

(salad for one)

INGREDIENTS

5 large mushrooms – sliced

2 heads endive – sliced

Parmesan – shaved (or vegan alternative)

Olive oil

Lemon juice

S&P

DIRECTIONS

Toss the mushrooms in a little olive oil & lemon juice & some salt.  Go light but just add enough to get some on all the mushroom slices.  These can sit for a while or be used immediately.  Letting them sit a bit is good, though, because the mushrooms absorb the flavors, soften a bit & take on a richer color.

Make a dressing with about 1/4 cup olive oil & the juice of 1/2 a lemon & some S&P.  Taste & adjust the flavors to your palate.

Then simply toss the endive with the a boat load of shaved Parmesan & the mushrooms.  Drizzle with the dressing & eat this fucker up!

Vegetarian/Vegan Apple Sage Stuffing

 

All Photos © Christine Elise McCarthy 2013

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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 super easy & really quite delicious.  I used a spice called Bell’s Seasoning –

but I think this might only be available in the Northeast.  If so – just use poultry seasoning.

So – no fanfare today.  So much to do.  To eat.  To drink.  So I will just get on with the recipe.

Vegetarian/Vegan Apple Sage Stuffing 

INGREDIENTS

7 cups cubed bread (even gluten-free bread if you like)

1/2 cup diced shallots (or onion)

5 celery stalks – chopped

1 Golden Delicious apple (or any apple) – diced

10-20 sage leaves

olive oil

2 cups non-dairy, unsweetened milk

4 TBS vegan butter

1 tsp Bell Seasoning (or poultry seasoning)

1 tsp dry sage

1 tsp each S&P

2 vegan egg replacements (or other vegan alternative – like – 1/2 cup pureed silken tofu)

DIRECTIONS

Pre-heat the oven to 350 degrees.

Put the cubed bread in a large bowl.

Heat a TBS or two of olive oil in a large pan.  Saute the shallots/onion & celery until soft.  Add the apple & heat through.  Add this to the bread.

Add another TBS of olive oil to the same pan & fry the sage leaves until they begin to brown – turning them a few times.  Drain on a paper towel, crumble them & add to the bread.

Melt the butter in another pan & add the milk.  Warm it & add the spices.  Add this to the bread.  Add the eggs to the bread & stir to combine well.

Grease a casserole dish with butter or cooking spray.  Put the stuffing in there & bake, covered, at 350 for 45 minutes.

Remove the cover & bake another 20 minutes or so – until the top is crusty & golden.

HAPPY THANKSGIVING!!!!!!

Creamy Avocado Yogurt Dressing with Lime & Dill

 

All Photos © Christine Elise McCarthy 2013

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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 far lighter than it seems because it is made with yogurt rather than mayo & you can control the amount of olive oil yourself.  The oil is used mainly as a thinner & you could probably even use water instead – if the fat from the oil concerns you.  Beyond that – all you do is stick the ingredients in a food processor or blender & whip them up!   PS – there is no onion in this dressing but the magenta-red looked so pretty – I included that onion in the pictures.

Creamy Avocado Yogurt Dressing with Lime & Dill

INGREDIENTS

1 large avocado -peeled cut into chunks

1/2 cucumber – cut into chunks

6 ounces Greek yogurt

juice of 1-2 limes – depending on how juicy the limes are

1-2 tsp fresh dill

1-2 tsp fresh cilantro (or parsley)

3 garlic cloves

1/3 cup olive oil (more or less – depending on how thin you like your dressings)

S&P to taste

1 jalapeno (optional) – if you like kick

DIRECTIONS

Blend everything except the olive oil in a food processor until smooth.  Drizzle oil in until it reaches the consistency you prefer.  If you want it thinner than 1/3 cup oil makes it – maybe consider adding a bit of water to thin it.  Add S&P to taste.  Adjust lime & dill & cilantro to suit your tastes.

Cilantro & Lime Vinaigrette Salad Dressing

All Photos © Christine Elise McCarthy 2013

Follow @celisemccarthy

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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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EASY!  Just stick everything in a blender.  Result?  A light & fresh dressing with a little sweet & a little tart & a little kick.  Yum!

Cilantro & Lime Vinaigrette 

INGREDIENTS

1/2 cup olive oil

1/4 cup fresh squeezed lime juice

1 TBS Dijon mustard

2 cloves garlic

1 jalapeno – seeded

2 tsp Balsamic vinegar

1-2 TBS honey – depending on how sweet you like it

1 bunch cilantro

S&P to taste

DIRECTIONS

Blend smooth in a blender or food processor.  Adjust flavors & lick your fingers.