Vegan 15 Bean Soup with Arugula and White Truffle Oil for the Slow Cooker

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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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vromans back

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First – two cool things about LA: the vintage cars that lined Wilcox the other day – evidently there for a period scene in a film and the gorgeous sunrise in that un-retouched or enhanced image above.

Now for yet another insanely easy vegan recipe for a slow cooker.  Even a child could pull this off.  I added arugula because I had it & it was beginning to wilt but it was no match for 5 hours in a slow cooker and basically disintegrated so – if you want to add arugula, stir it into your soup just before serving.

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Vegan 15 Bean Soup with Arugula and White Truffle Oil for the Slow Cooker

INGREDIENTS

20 ounces of mixed beans (throw out the gross ham flavor packet)

10 cups vegetable stock

juice of 1 lemon

1 onion – diced

5 carrots – sliced

5 celery stalks – chopped

2 red potatoes – cubed

3 garlic cloves – minced

Arugula (optional) – as a last minute add in (CHOP IT – or else you will have long strands of red hot wilted arugula hitting you in the chin)

Parsley – chopped as garnish

White truffle oil to drizzle (optional)

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DIRECTIONS

Put all that shit (except the arugula, parsley & truffle oil) into a 6 QT slow cooker & set on high for 5 hours.

Garnish as you like.

See?  EASY!

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Avocado & Jalapeno Quesadilla with Vegan Sriracha Mayo Dipping Sauce

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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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Is a quesadilla REALLY a recipe?  Of course not.  But I made one yesterday & I photographed it & now I am going to share the details.

The only news here for me are these uncooked tortillas.

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They really DO heat (in a dry pan) in sixty seconds and, for some reason, I feel way classier using them.  If you want go get crazy & make homemade tortillas – like the spinach ones I made in the photo below – the recipe is HERE.  They are really easy but they do take longer than sixty seconds.

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Vegan Sriracha Mayo Dipping Sauce

Blend 1/3 cup vegan (or regular) mayo with 1-2 TBS sriracha.

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Avocado & Jalapeno Quesadilla

INGREDIENTS

Tortillas – I used the uncooked ones but any kind will do

Cheese (vegan or otherwise) – I used a pizza blend of cheddar & mozzarella

Avocado – sliced

Jalapeno – seeded & diced

Tomato – diced

Cilantro

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DIRECTIONS

If using the uncooked tortillas, cook them up until they JUST begin to brown – like you see above.  When those are ready – assemble the quesadilla in a grill or frying pan over med-high heat.  I stacked cheese & tomato & jalapeno & then avocado (I forgot to add the cilantro!), topped it with another tortilla & pressed it with the lid from another pan.  After a few minutes – maybe 2 – I flipped it.  When it was nicely browned on both sides – I sliced it up & drizzled it with the sriracha mayo & shoved it in my face like it was my first meal in weeks.  I then sat in a food coma for several hours.  It happens.  Don’t judge.

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Fig & Gruyere Quesadilla with Balsamic Glaze & Honey or Fig, Spinach & Whipped Goat Cheese Pizza with Honey

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All Photos © Christine Elise McCarthy 2013

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

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All my posts now have a VERY customizable PRINT & PDF option.  Create a PDF & save the recipe to your computer or print it out.  It offers a “remove images” option & you can delete any part of the post you do not need before printing.  The button is below by the Twitter & Facebook links.

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I can’t resist figs now when I see them at the store.  They are beautiful to look at and so delicate & versatile – I love them.  But they tend to go bad fast so, when I buy them, I end up eating fig everything.  To extend their shelf life, I put them in a Ziplock baggy & put them in a single layer on a shelf in the fridge.  That seemed to add a day or two to their lifespan.

These are not really recipes.  These are really just suggested ways to use figs.

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Fig & Gruyere Quesadilla with Balsamic Glaze & Honey

INGREDIENTS

Flour tortilla

Gruyere cheese – sliced

Figs – sliced

Honey

Balsamic vinegar

DIRECTIONS

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Bring some balsamic vinegar to a boil & then reduce to a simmer.  In 20 minutes – my 1/4 cup of balsamic reduced to only one or two teaspoons of glaze – so boil down an appropriate quantity.

Layer the cheese & figs on a tortilla, fold it over & grill it on both sides until the cheese melts & the tortilla browns.

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Slice it up & drizzle with honey & the balsamic glaze.  MMMMM!

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Fig, Spinach & Whipped Goat Cheese Pizza with Honey

INGREDIENTS

Pizza dough (mine is HERE)

Spinach

Figs – sliced

Mozzarella – grated

Goat Cheese

Cream cheese

Olive oil

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DIRECTIONS

To get whipped goat cheese – simple blend goat cheese with some cream cheese at approximately a 2 to 1 ratio, like – 4 ounces goat cheese to 2 ounces cream cheese.  Go heavier with the goat cheese if you want that flavor to be stronger.

Now just roll out your dough, put it on a greased baking sheet and smear some whipped goat cheese on it.  Layer some spinach & drizzle with olive oil.  Add figs & then some grated mozzarella & bake at about 450-500 (be sure the oven is at full temperature before putting pizza in there) for about 12 minutes or until the cheese melts & the crust browns.  Drizzle with honey!

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