DDD # 44 – Vegan Cold Soba Noodle Salad with Brown Sugar Tofu & Chili Oil

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)

Click the image below to watch the video & please subscribe to my channel.

Vegan Cold Soba Noodle Salad with Brown Sugar Tofu & Chili Oil

Serves 2 very well

INGREDIENTS

for the chili oil

1/2 cup oil

3 star anise pods

1-2 TBS chopped fresh ginger

2 TBS crushed red pepper

2-4 garlic cloves – minced

3 scallions – chopped

for the dressing

2 TBS sesame oil

2 TBS rice vinegar

2 TBS low sodium soy sauce or liquid aminos or tamari

2 TBS brown sugar

for the soba salad

7 oz soba noodles – cooked & drained

1/2 – 1 pound tofu (I used pressed tofu)

2 TBS brown sugar

1/2 tsp S&P

1 TBS sesame oil

Mixed chopped vegetables.  I used:

1/2 cucumber

4 radishes

1/4 red bell pepper

1 cup purple cabbage

2 scallions

(you could use edamame, cauliflower, broccoli, carrots, snow peas, green beans or whatever you like)

Cilantro

Sesame seeds

Lime wedges

DIRECTIONS

Cook the noodles & set aside.

Whisk the dressing together & set aside.

Heat the oil for the chili oil in a pan.  Add the star anise & crushed red pepper.   Add the ginger & scallions.  When the scallions are soft & just starting to brown – add the garlic & heat for one minute.  Put the oil in a storage container to cool.  You won’t need all the oil for this recipe & the leftover should keep in the fridge for several days.

Heat 1 TBS sesame oil.  Add the brown sugar & salt & pepper.  Add the tofu & heat until the sugar caramelizes onto the tofu.  Set aside.

In a bowl – toss the noodles with the tofu & veggies.  Add some dressing (not all of it) and a drizzle of the chili oil.  Start very light with both the dressing & the chili oil & add more to taste.

Garnish with sesame seeds and cilantro & serve with lime wedges.

 

DDD #43 – Vegan Fish Tempura Sushi Rolls

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)

6-15-15 (39)

6-15-15 (49)

BathingandthesinglegirlCover

vromans back

Click the image below to watch the video.

gardein_frz_FishlessFilet_US_Sm-225x238

When I went to Dallas in 2015 to MC an event for the Humane League there – everyone kept talking about how awesome these vegan fish sticks are.  So – I bought some as soon as I got home.  My first effort with them was these vegan fish tacos.

6-15-15 (18)

They were delicious!   The fish sticks are triangle-shaped and almost as large as the palm of my hand – and they have 90 calories each.  I am a huge fan.

So – I got it in my head that I wanted sushi.  My first thought was to make tempura chicken with Beyond Meat chicken & tempura batter but I discovered that I had no tempura batter & then I decided I didn’t want to fry anything, anyway.  Then these guys jumped into my mind!  So – while these are not fish & not in tempura batter – they are breaded & they made an excellent substitute.

I buy my nori at Bangluch Market because it costs about $1.25 for a package where Gelson’s charges almost $5 – so I recommend looking in ethnic stores for ethnic supplies.  I bought the fresh ginger & wasabi at Gelson’s.

6-15-15 (53)

6-15-15 (59)

6-15-15 (65)

Sushi Rice

2 cups sushi rice

2 cups water

2 TBS sugar

2 TBS rice vinegar

1 TBS salt

Put the rice & water in a pan.  Bring to a boil then reduce heat to low & cover.  Cook for 25 minutes.

Let the rice cool & then mix in the other ingredients.

6-15-15 (40)

6-15-15 (41)

6-15-15 (56)

Vegan “Fish Tempura” Sushi Rolls

INGREDIENTS

Gardein fishless fillets (or other brand) – cooked according to package instructions

Carrots – cut into sticks

Daikon – cut into sticks

Cucumber – cut into sticks (I forgot to use mine)

Avocado – sliced

Nori sheets

Sesame seeds – white & black

Wasabi, ginger & soy sauce for dipping.

6-15-15 (29)

6-15-15 (30)

6-15-15 (31)

6-15-15 (32)

6-15-15 (33)

6-15-15 (34)

6-15-15 (35)

DIRECTIONS

Get all your ingredients ready.  Press some rice onto the nori – leaving about an inch on one end uncovered.  Layer the ingredients & roll tightly.  Wet the naked end of the nori with water on your fingertips.  roll until the seam side is down & rub the roll back & forth on the counter a few times to better seal the seam.  Cut with a sharp wet knife.

Serve with ginger & wasabi & soy sauce & a sprinkling of sesame seeds.

6-15-15 (47)

6-15-15 (61)

6-15-15 (84)

DDD #42 – Fresh Pineapple Mojito Cocktail

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)

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.

Fresh Pineapple Mojito Cocktail

2 cocktails

INGREDIENTS

1 cup fresh pineapple chunks

10-20 mint leaves

4 oz white rum

juice of 1/2 – 1 lime

Splash club soda

1 TBS sugar or simple syrup (optional)

Dragonfruit ice cubes (optional)

Ice

Garnish – maraschino cherries, pineapple wedges & mint sprigs

DIRECTIONS

Muddle the pineapple & mint in a cocktail shaker.

Add rum & lime juice and sugar (if using) & shake will.  Pour into ice-filled glasses (regular ice or dragonfruit ice cubes) and top with club soda.  Garnish as desired & serve.

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

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.

Video Vegan #14 – Vegan Philly Cheese Steak Sub

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)

Click the image to watch!


I used this vegan roast beef that was DDD #6.  Click the image to watch.  You can use any vegan “beef” substitute.


DDD #39 – 5-Minute Burnt Brown Sugar Chicken Fingers

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)

9-3-15 (39)

BathingandthesinglegirlCover

vromans back

9-3-15 (33)

9-3-15 (62)

Click the image below to watch the video recipe.


 

9-1-15 (6)

Ok – these things were so delicious – I was almost unable to keep from eating them all as I photographed them.  They take 5 minutes and can be eaten as is or packed into a sandwich or taco.  They would go really well with my Spicy Vegan Sriracha Miso Cole Slaw, seen above.

9-3-15 (14)

As always, I used Beyond Meat brand chicken because it is, quite simply, the best on the market.  Click that link to use their store locator & get a coupon.

These could be baked but I think that really only works for real chicken as the grease in the chicken would keep it moist.  Faux chicken, like I used here, I think, is better served stove-top & it is faster & easier that way, anyway.  These suckers are REALLY good – I promise!

9-3-15 (9)

9-3-15 (34)

9-3-15 (92)

5-Minute Vegan Burnt Brown Sugar Chicken Fingers

Feeds 1 or 2 – depending on appetite

INGREDIENTS

1 9oz bag of vegan chicken strips – thawed

2 TBS olive oil

1 TBS brown sugar

2 tsp garlic powder

2 tsp onion powder

2 tsp chili powder

2 tsp smoked paprika

1-2 TBS agave nectar

S&P

9-3-15 (16) 9-3-15 (17) 9-3-15 (19)

9-3-15 (12)

DIRECTIONS

If you have a nonstick pan – use it.  Burnt sugar is a pain to clean.  If you don’t have one – maybe up the olive oil a tad.

Mix all the ingredients (except the chicken) – reserving 1 TBS agave nectar – in a bowl.  Put the mixture in the bag with the chicken & mush it all around until all the strips are covered.

Again – use either a nonstick pan or a pan greased with some olive oil & cook on medium high, stirring occasionally, until the sugar just begins to blacken.  Toss with another TBS agave nectar to moisten things up a bit & serve!

9-3-15 (23)

9-3-15 (36)

9-3-15 (71)

DDD #38 – Tabbouleh with Quinoa

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)

~

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.

~

Image

bathingandthesinglegirlcover

vromans back

Image

Image

Click the image below to watch the video.


This is hardly a recipe because all you do is mix everything up but it is so light & yummy & pretty – I am posting.  Traditionally, this is made with bulgar but I had quinoa (keen-wah) around & used that.  The ration of ingredients is no science and pretty open to tweaking.  It is great to eat with chunks of pita bread or as a sandwich spread.  It is a light & salady thing & you don’t eat it in huge portions.  It is kind of like a palate cleanser when eating other foods of the region like shawarma, gyros & hummus.

Image

Tabbouleh with Quinoa

Makes about 2 cups

3/4 cup dry quinoa – cooked according to packaging (for me – that was 2 parts water to 1 part quinoa – boiled & left off heat, covered, for 12 minutes.  OR – 1 1/2 cups or so of cooked & cooled quinoa.

1/2 cucumber – peeled & diced

2 cups parsley – chopped finely (one large bunch)

1/2 cup fresh mint – chopped finely

3 scallions – chopped finely

2 tomatoes or 15 cherry tomatoes – diced

2 TBS olive oil

1-2 TBS fresh lemon juice

S&P to taste

Image

DIRECTIONS

Cook & cool the quinoa.

Mix everything up.  Season to taste.  Questions?

I think not!

Image

Image

Image