DDD #114 – Rabbit Hole Foods – Vegan Egg, Tuna & Chicken Salads Reviewed

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8-23-18 (20)All Photos © Christine Elise McCarthy 2018

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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Vegan Black Jasmine Pork Fried Rice with Egg (Thai Rice Berry)

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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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vromans back

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VeganEgg-packaging

Follow Your Heart came out with a vegan egg (photo above stolen from Google).  The first time I tried it – I was put off by the fact that it is a powder you add water to & that it takes FOREVER to set & become eggy.  It seemed like a chemical rubber to me & I talked shit about it a bit.  When I decided to make a fried rice – it crossed my mind that this egg might work better as part of a larger dish – without the pressure of having to stand on its own.    So – I made it again.  I noticed that the powder even has a very faint eggy-sulfur smell – that I did not notice the first time.  And – this time – I let the pan get very hot before I added the mix.

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And – this time – it came together a bit more quickly.  I added some salt to it before it set & scrambled it until it was no longer wet.  And tasted it.  And, this time, I kinda liked the result.  The visual isn’t perfect but the taste & texture were actually pretty good.  I wonder how a quiche or chilaquiles might turn out with this stuff.  I will experiment & report back.  But – if you crave breakfast eggs – I am changing my thumbs down on these to a pretty enthusiastic thumbs up.   Omelettes might be the ideal way to use this stuff – because added flavors & textures can only help.

One thing – once set – these eggs don’t break up like real egg & so – cut up – they look sorta plastic (visually – see below) and were lost & overwhelmed in this rice.  Just FYI.

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As to this rice dish – it was just an excuse to make my awesome Vegan Char Siu or Chinese BBQ Pork Ribs – above.  Those fuckers are so convincing & delicious – I just had to make them again the very next day!  I also had a myriad of random vegetables to use up & I really wanted to experiment with the vegan egg again – so – this dish was born.  It is a pretty straight-forward stir-fry & you can add anything you want to it or lose anything from it that you don’t like or have around already.    Two notes – the egg gets sorta lost in this so it might be a waste to use them for this dish and – I stirred the chopped “pork” into the stir-fry where the heat sorta steamed their crispy, stickiness away.  In the future – I would top each plate with a portion of the ribs — on top or on the side.

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Also – I made this with my newest rice discover – Thai Rice Berry (black jasmine) rice.  ANY rice will work – but I had this left over so that is what I used.

I saw this new rice at my favorite Thai grocery store – Bangluck.   $10 for 5 pounds – so I could not resist.  I looked it up online & found THIS:

Riceberry  Rice is the new variety of rice that has been bred in Thailand. The rice is deep purple in colour; this rich dark colour is typical of plants that yield high nutrition. Rice berry rice is cross pollination of three hardy and loved rice strains; they are:

  • Thai Hom Mali Race – also known as fragrant jasmine rice, the highest quality and most sort after rice in the world, after cooking it retains its structure but takes on a soft fluffy consistency.
  • Hom Nin Rice – has well known and documented antioxidant properties, but this grain can become a little chewy if it isn’t cooked through.
  • Khao Dawk Mali 105 – a hardy seed which will grow in a broad range of agricultural environments.

The cross-pollination of these three rice plants has resulted in Riceberry Rice, a new and exciting rice variety. Riceberry takes on the best attributes of each of the grains that were used in its inception. The light fluffy texture and flavour from Thai jasmine rice, high in minerals and antioxidants from Hom Nin rice and hardy and high yield characteristics of Khao Dawk Mali 105.

Riceberry Rice Nutrition Profile

Riceberry rice is rich in many antioxidant that help our immune system stay healthy. It contains significant levels of:

  • Beta-carotene
  • Gama Oryzanol
  • Vitamin E
  • Folic Acid
  • Tannin
  • Zinc
  • Fiber
  • Bran Oil

These antioxidants, vitamins and minerals give riceberry rice a nutrition profile that is relatively unique. The dark purple colour it matures signifies it high nutrition content and gives it a unique appearance when served.

The rice is also extremely high in fiber and bran oil, this natural aids digestion and helps keep the stomach free from disease.

Thai Rice Glycemic Index

Riceberry rice has been graded as low-medium in the glycemic index. The abundant fiber and bran oil which it contains helps to reduce the risks of diabetes by hindering the absorption of sugars into the blood through the stomach. It also helps the pancreas function better.

– See more at: http://www.thenaturalhealthmarket.co.uk/riceberry-organic#sthash.388tjdGM.dpuf

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Vegan Black Jasmine Pork Fried Rice with Egg (Thai Rice Berry)

Serves 4

INGREDIENTS

Vegan Char Siu or Chinese BBQ Pork Ribs

3-4 cups cooked rice

2-3 TBS olive or coconut oil

1 small onion – diced

1 large carrot – diced

1 red (or other) bell pepper – diced

1-6 chili peppers (I used 2 serrano & 4 jalapeno – but I love heat)

2 cups purple cabbage (or green or both) – chopped

1 head Swiss chard – ribs removed & chopped

4 radishes – sliced

1 cup peas

4 TBS liquid aminos (or soy sauce or tamari)

1 TBS minced ginger

1 TBS minced garlic

2 Follow Your Heart vegan eggs (optional)

GARNISH – more radish slices and/or lime wedges, sliced scallions or sliced green garlic

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DIRECTIONS

Make the pork ribs & set aside.  When cool enough to handle – chop them up.

If using the eggs – make them, chop them up & set aside.

Heat the oil in a large saute pan or wok.

Basically – just dump everything (except the rice, egg & ribs) in there & cook until the veggies are soft.  You might want to wait until it is close to done before adding the peas so that they don’t get all smooshed.  Add the rice & combine.  My photos show adding the egg & ribs to the pan but I think they would work better added to each serving when you plate the rice.

Plate the portions & top with chopped egg & pork and any garnish you prefer.

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Bacon, Eggs (or Tofu) & Spinach Breakfast Pasta (Vegan or Not)

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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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All my posts now have a VERY customizable PRINT & PDF option.  Create a PDF & save the recipe to your computer or just 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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Breakfast pasta is something I discovered in the 80’s at Hugo’s.   It is best made with homemade pasta or the fresh pasta you can buy at the supermarket (though that pasta is not typically vegan).   I had leftover dry pasta – so I used that but fresh pasta is really key to the magic of this dish – as is Parmesan & parsley.

The important revelation here is – I made this version VEGAN – using my most exciting new find – homemade VEGAN BACON made from rice paper!  Check it out!

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I made that this morning & it was easy, fast & delicious!  You simply must try it!

I also used tofu & vegan Parmesan in this dish.

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This dish could be made using Follow Your Heart’s vegan egg – but I think it takes bizarrely long to congeal & it kinda freaks me out but, if you like it, knock yourself out.

If you are vegetarian – you could use real eggs & real Parmesan.

I added turmeric to my tofu to give it that yellow color of real scrambled eggs – but I don’t think I will in the future.  I only used a bit but the flavor was very present in this dish & not perfectly suited to it.  Scrambled tofu is exactly like scrambled egg whites & that is good enough here – unless you are trying to fool someone into thinking they are eating real, whole eggs.

Breakfast pasta is like an omelet – in that – you can add anything you want to it.  So – if you like tomatoes, American cheese (or vegan cheese) & garlic in your omelet – add them to the pasta dish…and so on & so on.  Anything goes.  Any meat (vegan or otherwise), any veggies & any cheeses (vegan or otherwise) that you love.

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Bacon, Eggs (or Tofu) & Spinach Breakfast Pasta (Vegan or Not)

Serves as any as you care to feed

INGREDIENTS

Fresh pasta, cooked pasta or leftover pasta – cooked

Bacon (this  homemade vegan one or your favorite kind) – cooked

Parmesan cheese to taste

1/4 to 1/2 block tofu per person or as many eggs per person (2 eggs per would be plenty) as you like

1 tsp turmeric (very optional & really only here for color) – or just enough to get that light yellow color (curry powder would work, too)

Spinach (a big handful per person) – chopped

S&P to taste

Chopped parsley (not just a garnish but a delightful flavor so I go heavy-handed with it)

Sliced avocado – optional

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DIRECTIONS

Make the bacon, if you are using the recipe I posted.

Make the pasta & drain.

In a saute pan, add some cooking spray or a bit of olive oil & add the tofu (and turmeric, if you are using it).  Combine & then add the spinach & pasta & Parmesan.  I added a bit of water because my pasta was cold (leftovers) and needed some steaming.  Your pasta might not need that (if you just cooked it).  Season with cheese and S&P.   Crumble some bacon on it & combine.

Once it is heated through, serve on plates with more crumbled bacon, lots of parsley & some avocado slices – and maybe more cheese.

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Miracle Cure for Burns

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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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On Thursday evening, I came home to my boyfriend cooking us dinner.  A lovely thing, indeed!  A rose, a glass of wine & dinner are nice things to come home to.  Alas, Miles is not an experienced cook & thought the way to let boiling water simmer would be to put the pan of water in a 500 degree oven.   When I discovered this – I promptly took the pan from the oven & put it back on the stove with a stern warning to the badass, Miles Miller, that he not forget how hot the handle of the pan was (500 degrees – lest you forget) and that he be sure to use a pot holder when touching that handle.

Thirty seconds later, I went to move that pan to a different burner & just reached right out there & wrapped my bare palm nearly all the way around the handle.  Both Miles & I heard – yes, HEARD – the burn before my brain registered what it was.  I ripped my hand back & the searing pain kicked in immediately.  I looked at my hand and a bright red Nike swoosh looked back at me.  The handle of the pan looks like this (not my photo) and the imprint of it was clear – across the entire width of my right palm.

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The pain was unimaginable and ice was the only thing that dulled it in the slightest.  I had several blocks of plastic-wrapped ice in my freezer that I had saved from my Blue Apron meal delivery last week and they were a Godsend because they are big & take a long time to melt & then the melted ice is contained in plastic – so there was no drippy mess.  But if I let go of the ice block for even ten seconds – hideous pain kicked in again.  I was dreading the days ahead as this burn went through its various stages & the huge bubble appeared and, placed in the palm of my hand as it was, the burn would be constantly irritated as I attempted daily tasks – and re-injured it over & over.

A few hours later, I remembered that my friend, Heather, had suffered an enormous 3rd degree burn in her lap from spilled boiling water.  She was in the hospital for a week & got cadaver grafts & the whole thing but her legs healed incredibly well.  I texted her in the hopes that she might have learned something about burns that I did not know – something more than icing it & using aloe.  Her answer was to put raw egg yolk on the burn & let it dry there.  Desperate for relief – I did just that.  Pardon the very bad photos but I was in agony & using my left hand to shot them.

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In the lower photo – you can kinda see the end of the Nike swoosh on the left.  The pain reduced by about 75 percent IMMEDIATELY!!!  It was incredible!  I let the egg dry & did not wash it off.  And here is how my hand looked in the morning – before I washed it – with dry yolk still evident on my hand.

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As you might be able to see – there is no water blister anywhere in my hand.  Absolutely zero pain.   See the shape of the pan handle there?  This photo was taken about 12 hours after I committed to gripping that 500 degree metal handle.  And the photo at the top of this post in not my hand pre-burn.  It is my hand today.  Look at this shit:

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If you know where to look – you can still see the vague swoosh there but you really gotta look hard for it.  That is my hand 36 hours after very severely burning it.  It should be red & have a huge water blister & it should still be throbbing & screaming its outrage at me but nothing.  No pain at all & almost no visual evidence of the burn.  I mean – there is a ghost sensation – almost like a mild sunburn – in my hand that reminds me which hand I hurt but it is hardly worth mentioning.

So – there you have it!  Got yourself a nasty kitchen burn?  EGG YOLKS!!!!  Absolutely a miracle cure!  Thank you, Heather!!! xo

PS – THIS ARTICLE lists egg WHITES as the miracle cure but the yolk worked wonders for me.

Caramelized Red Onion & Gruyere Pizza with Egg & Arugula

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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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Well – I got some very cool news today!  Book Soup – one of the most important independent book stores in the US – read my book & agreed to stock it!!!  Yay!  They are a very discriminating bunch so I am going to let myself feel flattered.  Check it out HERE.

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Now on to pizza!  Some people think the idea of egg on pizza is nasty and I must confess I used to think that way.  Until I tried it.  It is kind of spectacular.  Despite knowing it tastes yummy, I am still psyching myself out about using eggs at all – because of how the hens are treated.  And, when you think about it, eating an egg is really fucking gross.  But – I still do it now & then.  I try to only buy pastured eggs – which means the hens really ARE living cage-free – like this:

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Not this legal version of cage free:

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Which is only 1% better than this:

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So – please try to support the PASTURED (and grass-fed) meats & eggs etc to show that industry that you are willing to pay a little more for some humane treatment.  Here are the eggs I bought.  The word pastured is between “vegetarian” and “fertile” – hard to read – but there.  PS – they list vegetarian because factory farms feed their chickens ground up chickens.  How fucked is that?  You don’t want to eat that pain & fear & disease.  Do you?

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OK – now I feel like a nutjob posting a non-vegan pizza – but I am going to plod ahead.  If I have totally ruined eggs for you forever – blow them off.  The pizza is yummy without them.  You can also use vegan cheese if I have completely converted you.

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I use this Naples-style pizza dough recipe from Saveur.  I do not store it 48 hours.  I use it as needed from immediately to several days later.  I notice little difference.  Also, I make it in my bread machine on the dough cycle.  Easy peasy!

PIZZA DOUGH

MAKES FOUR 12-OZ. BALLS

INGREDIENTS

2 tbsp. sugar (⅞ oz.)
1 tbsp. olive oil, plus more (½ oz.)
½ tsp. active dry yeast
5½ cups “00” flour, preferably Caputo Pizzeria Flour (1 lb. 12 oz.) (or just use regular, organic flour – like me.)
2 tbsp. kosher salt (¾ oz.)

INSTRUCTIONS

1. Combine sugar, oil, yeast, and 2 cups cold water in bowl of a stand mixer fitted with a dough hook; let sit until foamy, 8-10 minutes. Mix flour and salt in a bowl. With motor running, slowly add flour mixture; mix until a smooth dough forms, 8-10 minutes. Transfer dough to a greased baking sheet; cover with plastic wrap. Let sit at room temperature 1 hour.

2. Divide dough into 4 balls; transfer to a greased 9″ x 13″ dish; brush tops with oil. Cover with plastic wrap; refrigerate 48 hours (or get impatient like me & use it immediately).

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Caramelized Red Onion & Gruyere Pizza with Egg & Arugula

INGREDIENTS

Pizza dough at room temperature

1/2 large red onion – sliced

1 TBS olive oil

1 TBS butter (or vegan alternative)

1/2 tsp sugar

1/2 tsp salt

Gruyere cheese – grated (quantity to taste)

Fresh Thyme – leaves pulled from stems (quantity to taste)

Grated mozzarella or other cheese (quantity to taste)

Eggs (optional)

Fresh arugula

Tomato – chopped (optional)

Lemon (to squeeze on the arugula) optional

S&P

Olive oil to drizzle (optional)

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DIRECTIONS

Heat the oven to 450.  Make sure it reaches full temperature before cooking your pizza.

Make your dough or let your store-bought dough reach room temperature (so it is easier to roll out).

Caramelize the onion by heating the olive oil & butter over med-low (NOT HIGH) heat.  Add the onion and salt & sugar and saute – stirring frequently – for about 20-30 minutes or until they are soft & brown & before they burn.  Mine crisped a bit on the edges & I liked that!  Set aside.

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Now simply assemble the pizza.  Roll out the dough & place it on a cooking sheet treated with olive oil or cooking spray.  Drizzle some olive oil on it & brush it around & add the thyme & the cheeses & some caramelized onion.

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Cook this for about 7-10 minutes or until you think it is a few minutes from being done.  I overcooked mine just a bit – so – pull it out before the crust looks like this – all crispy & golden:

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because you are gonna break a few eggs on there & cook it another 3-5 minutes or until the eggs are cooked to your liking.  I broke one of the yolks.  Oh well!  Err on the early side here, too, if you want a runny yolk.  The eggs will keep cooking once you remove the pizza from the oven as the pizza heat will still be acting as a hot pan beneath them.  So – if you want ooey-gooey yolks – pull this guy out JUST BEFORE you feel the whites are cooked all the way through.  In fact, even if you pull it out a tad early, just spreading the egg a bit over the pizza will cook it quickly.

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Now add S&P to taste & top with arugula & chopped tomato – if you are using tomato.  You might even want to drizzle a teeny amount of olive oil on the arugula & squeeze a bit of lemon – or toss the arugula LIGHTLY with olive oil & lemon before putting it on the pizza.  And there you go!  Crack open that Trader Joe’s box of wine & kid yourself that you are having less wine than you really are because who the fuck can figure out what they have consumed out of an opaque cardboard box that holds like – what – three bottles?  Then blame the hangover on the cheapness of wine – not the quantity you consumed!

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Baked Egg & Sausage & Cheese & Buttermilk Biscuit Breakfast Cupcakes

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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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OK – I have tried these several times in different ways with different levels of success.  These are still imperfect but I am going to post them because, if I don’t, I am gonna keep trying to perfect them & I just don’t want to be eating so many eggs & biscuits.

These could be made with any variety of these bready roll things.  You can scramble the eggs before putting them into the cupcake pan or just carefully break an egg in there in tact.  I used vegetarian sausage patties which look so tasty here all hard & freezer burned, don’t they?

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I also used this Tillamook cheese but any cheese you like will do.

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I also used these eggs here –

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and while it is hard to make out – they are not just free range – they are PASTURED – which means they really are free range and not just in a huge hanger with a million other desperate chickens.    Watch this video of some rescued free range chickens & see if you do not agree that – if you are gonna use eggs – it is worth finding & paying for pastured ones.

 

That said – these are really just omelettes in a cupcake pan with a little biscuit underneath.   I would suggest – however – that if you have a cupcake pan that makes 12 or 18 cupcakes – use one like that and space these bad boys out in the pan so they do not bleed together like this:

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Baked Egg & Sausage & Cheese & Buttermilk Biscuit Cupcakes

INGREDIENTS

Buttermilk biscuit dough (or other variety)

Pastured eggs

Cheese

Sausage (I used veggie ones) – cooked

S&P

Parsley – as garnish

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DIRECTIONS

Heat the oven to 350.

Cook the sausage & chop it up.

Grease a cupcake pan.   Press some biscuit dough into each – spacing them apart from each other, if you can.   Press the dough in so it reached up the sides of the cupcake pan.  I haven’t tried this with cupcake liners but I cannot imagine they would be a bad idea.

Add crumbled sausage & grated or chopped cheese & then either carefully crack an egg in each or scramble some eggs & pour a bit in each.  Cook for about 25 minutes (which should cook the scrambled egg & cook a whole egg while still leaving the yolk runny) – or cook it until the eggs are done to your satisfaction.

Let rest a few minutes & then carefully run a knife around each cupcake & remove them.  Add S&P & some chopped parsley & eat’m up!

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Sauteed Kale & Mushroom Quesadillas with Horseradish Cream Cheese & Poached Eggs

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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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Sometimes I feel guilty posting something as a “recipe” when all I am really doing is suggesting a combination of ingredients.  I had:

INGREDIENTS

Tortillas

Kale – chopped into small bits (stems removed first)

Mushrooms – sliced

Cream Cheese

Horseradish

Grated cheese blend (mozzarella & cheddar)

Eggs

Olive oil

I made the thing you see here.

Poaching eggs can be quite a thing.  I have this handy little poacher:

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I boiled the water beneath that the egg cuppy thing.  A sprayed the cuppies with cooking spray.  I added the egg & turned the heat off & covered the pan.  I waited three minutes.  I had poached eggs.  HERE are some more professional suggestions about poaching eggs.

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Sauteed Kale & Mushroom Quesadillas with Horseradish Cream Cheese

DIRECTIONS

Wait to poach your eggs until the quesadilla is nearly done.

Heat 1-2 TBS olive oil in a large saute pan.  Add the kale & mushrooms & saute over med-high heat until the mushrooms & kale are tender. 5-10 minutes or so.

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Meanwhile – with a fork, mix prepared horseradish – to taste – into a chunk of cream cheese.  Set aside.

When you are ready to eat, heat a clean saute or grill pan over medium heat.  Smear the cream cheese on a tortilla & place it the pan.  Top with kale & mushrooms & grated cheese.  Top with the another tortilla.  Get the water for your poached eggs boiling.

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Press this with the lid of a pan & heat a minute or two (or until it begins to brown), give it a good press with the lid & then carefully flip it.  Press with the lid.

Now poach your eggs in the manner you selected.

When the quesadilla is ready, slice it up & stack it up & top it up with poached eggs.

Pour yourself a mimosa & get your feed on!   Then go HERE on Amazon and buy my book!

HAPPY SUNDAY!

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