DDD# 165 – Vegan Mexican Beans, Rice and Green Salsa – Part 1

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My good friend, Edi Verdugo, joins me for this two-parter to make his family’s recipes. The green salsa will be in part 2. Consider making vegan nachos using the rice, beans & salsa.

Click the link below to watch.

Vegan Mexican Pinto Beans (for the Instant Pot)

INGREDIENTS

3 cups dry pinto beans

9 cups water

1 large onion – ends cut off & peeled but still whole

1-2 TBS garlic salt (to taste)

S & P to taste

DIRECTIONS

Put everything in the instant pot & cook on manual for 45 minutes.

The beans will look watery but they are supposed to be. Season to taste.

Vegan Mexican Rice

INGREDIENTS

1-2 TBS olive oil

1 1/2 cups long grain rice

1 (7 3/4) ounce can hot tomato sauce

1 TBS bouillon

DIRECTIONS

Toast the rice in the olive oil until it becomes fragrant & looks a bit golden. Do not overcook it.

Add the rest of the ingredients & cook rice according to package directions.

DDD#164 – Vegan Baked Salmon

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Click the image below to watch my attempt Bosh’s Baked Vegan Salmon.

VEGAN BAKED SALMON

Ingredients

1 block extra firm tofu

The juice from 1 can of beets

1 nori sheets

1 shallot – chopped finely

1 tablespoon capers – chopped

1 tablespoon caper juice

2 lemons

1 cup fresh dill sprigs

1 tablespoon olive oil

3 tablespoon white wine

Salt and black pepper

Instructions

Preheat your oven to 350 degrees.

Press the moisture out of the tofu by halving it in thickness & using a tofu press or place it between paper towels, lay it on a plate and put the weight on top. Leave for at least 30 minutes to drain and firm up.

Cut the tofu blocks into four equal-size slices, pour the beet juice into the bowl, put tofu slices in the bowl, and leave to marinate for 10 minutes.

Lay the nori on the sheet pan. Lay one piece of tofu on each piece of nori. Add the lemon zest and juice, dill, capers, caper brine, and shallot. Cover the pan with foil, and bake for 20 minutes.

Remove tofu from the oven, remove the foil, place a slice of lemon on top of each block. Drizzle with the white wine & olive oil. Add S&P. Cover with foil again and return to the oven for another 10 minutes.

Serve!

DDD #163 – Vegan Deviled Eggs

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Click the image below to watch my attempt Tabitha Brown’s Vegan Deviled Eggs.

DDD #160 -Vegan Strawberry Cheesecake Dip

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This recipe is crazy easy & so addictive. Click the image below to watch the video.

INGREDIENTS

8 ounces vegan cream cheese – room temperature

1 cup vegan sour cream

1 cup powdered (confectioner’s) sugar

1 tsp vanilla (optional)

zest of one lemon

1 cup strawberry (or flavor of your choice) jam or preserves

Serve with: cookies or wafers, fruit, chocolate

Garnish – fresh strawberries and/or pomegranate seeds.

DIRECTIONS

Basically – mix all the ingredients (except for the preserves) together in a stand mixer or with a hand mixer or food processor until well combined & light.

Transfer to a bowl & stir in the preserves.

Garnish & serve.

Vegan Cream Cheese & Cranberry Crostini

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Click the image below to watch the video.


Vegan Cream Cheese & Cranberry Crostini

This is a very informal recipe so quantities of each ingredient is up to you.

INGREDIENTS

Crusty baguette – sliced about 1/4-1/2 inch thick

Olive oil or cooking spray

Vegan cream cheese

Cranberry sauce (my recipe is HERE)

Orange wedges & orange zest

Pomegranate seeds

Chopped mint

Orange zest

INSTRUCTIONS

Heat the oven to 375 degrees.

Brush bread slices with olive oil (or spray with cooking spray) on both sides & bake at 375 degrees for about 5 minutes on each side.

Use a wedge of orange and wipe each slice of bread with the wet side of the orange. Spread some cheese on each, followed by cranberry sauce.

Garnish with chopped mint, orange zest & pomegranate seeds.

Serve!

DDD #154 – Vegan Orange Olive Oil Cake

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Click the image below to watch the video.

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Vegan Orange Olive Oil Cake

INGREDIENTS

1 1/4 cups good quality olive oil

3 vegan eggs

1 1/3 cups vegan milk

2 TBS orange zest

1/4 cup fresh orange juice

1 3/4 cups sugar

2 cups flour

1/2 tsp baking soda

1/2 tsp baking powder

pinch salt

1/4 cup Grand Marnier (optional)

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DIRECTIONS

Heat the oven to 325 degrees & put the top shelf in the middle of the oven.

Combine all the ingredients & pour into a greased 9″ spring form pan.

Bake for 55-70 minutes or until it is golden on top & a toothpick comes out clean (maybe a few crumbs but not wet).

Allow to cool.

Sprinkle with powdered sugar & maybe more orange zest.

Enjoy!

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DDD Ep. #153 – Vegan Strawberry Chocolate Chip Ice Cream

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Vegan Strawberry Chocolate Chip Ice Cream

INGREDIENTS

3 cups fresh strawberries (stems removed & chopped) – or frozen strawberries (thawed)

1/4 cup sugar

2 tsp cornstarch

1 TBS lemon juice

2 cans coconut CREAM (not coconut milk)

2 tsp vanilla

pinch of salt

1 cup vegan chocolate chips

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DIRECTIONS

Put the bowl of your ice cream maker in the freezer – at least overnight – or longer.  If you have room – it should just live there when it is empty so you can be more spontaneous about making ice cream.

Heat the strawberries with the sugar, cornstarch & lemon juice until dry ingredients dissolve.  Bring to a boil to thicken a bit then set aside to cool completely.

Mix in the coconut cream, vanilla & salt & make ice cream according to your machine’s directions.

Add the chocolate chips in the last 5-10 minutes.

Eat immediately or put in a loaf pan, cover with wax paper & then foil & keep in the freezer.

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DDD #148 – Vegan Penne with Cauliflower Ragu

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Click the image below to watch the video.

 

 

Vegan Penne with Cauliflower Ragu

INGREDIENTS

  • 1 medium cauliflower (about 2 lbs.)
  • 3 TBS extra-virgin olive oil
  • 1 medium white onion, cut into 1/4-in. dice
  • 3 garlic cloves, smashed and peeled
  • Salt to taste
  • 1 1/2 to 2 tsp. hot red pepper flakes
  • 3 tbs. unsalted butter
  • 1 lb. penne
  • 3/4 cup freshly vegan Parmesan or nutritional yeast or a combination, plus extra for serving
  • Parsley as garnish

DIRECTIONS

Halve cauliflower. Remove leaves and cut out core and reserve. Cut cauliflower into small bite-size florets, reserving stalks. Chop core, leaves, and stalks.

Combine oil, onion, garlic, and cauliflower core, leaves, and stalks in large pot, season with sea salt, and cook over medium heat, stirring frequently, until leaves are just beginning to wilt, about 3 minutes. Reduce heat to low and cook, stirring frequently, until leaves are just tender, 18 to 20 minutes.

Add cauliflower florets, red pepper flakes, and 1 cup water and bring to simmer over medium-high heat. Reduce heat to gentle simmer, cover, and cook, stirring occasionally, until cauliflower is almost falling apart, 22 to 25 minutes. Add butter, stirring gently until it melts; season well with sea salt. Remove from heat.

Bring 6 quarts water to boil in large pot and add 3 tbs. kosher salt. Drop in pasta and cook until just al dente.

Drain pasta, reserving about 1/3 cup pasta water. Add pasta and 1/3 cup reserved water to ragu. Toss over medium heat until pasta is well coated (add more pasta water to thin sauce). Stir in cheese.

DDD #147 – Vegan Hot & Dry Wuhan Noodles

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This is not a very traditional version of this dish but – given grocery stores during the Coronavirus pandemic – I just sorta winged it with what I had available.

Wuhan was the early epicenter of this virus so I Googled it & found that their traditional dish is Wuhan Hot & Dry Noodles.  They looked & sounded great so here is my humble version.  Expect a more traditional version in the near future.

Click the image below to watch the video.

Vegan Hot & Dry Wuhan Noodles

serves 2

INGREDIENTS

9 oz dry noodles

4 TBS tahini sauce

2 – 4 garlic cloves – minced

2 TBS good quality balsamic vinegar (optional)

2 TBS sesame oil

2 TBS dark (black) soy sauce (or regular)

2 TBS light (thin) soy sauce (or regular)

1 TBS sambal oelek (or hot chili oil to taste)

Pinch Chinese 5 spice

1 tsp sugar

1-2 TBS peanut butter

GARNISH – black and/or white sesame seeds, chopped scallions

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DIRECTIONS

Cook the noodles.

Whisk the sauce ingredients together.

Drain the noodles & toss with the sauce – using a quantity to suit your taste.

Garnish – devour!

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DDD #143 – Cirque Du Macabre Vegan Chili for a Chili Cook-Off – for the Instant Pot or Slow Cooker

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So – this weekend, I entered a Chili Cook-off!  There were only two vegan entries of the 14 adults competing & it was meat chilis that won the chili titles but I won for best presentation.  Check it out!

Click the image below to watch this on my Youtube channel.


It was a lot of fun & it raised money for the Downtown Women’s Shelter.   Kids competed, too!

Homemade Chili Powder

2 TBS smoked paprika

2 tsp oregano

2 tsp ground cumin

2 tsp garlic powder

1 tsp onion powder

1/2 tsp cayenne pepper

Mix & store in a jar.

Cirque Du Macabre Vegan Chili 

Serves a fuckton!

INGREDIENTS

1 TBS olive oil

2 each – Anaheim, Pasilla & Jalapeno peppers (I used 3 large jalapeno peppers)

2 small sweet potatoes – peeled & cubed

3 ears of unshucked corn or 2 (15 oz) cans of corn kernels

2 celery stalks – chopped

1 large onion (I used 1/2 white & 1/2 sweet onions) – diced

2 red bell peppers

1 TBS chili powder (recipe for homemade is above)

28oz can crushed or diced tomatoes (I used San Marzano)

2 TBS hoisin or BBQ sauce

2 TBS chipotle in adobo – minced

2 TBS vegan bouillon (I used vegan beef bouillon)

1 (4oz) can hot diced jalapenos (optional)

1 (4oz) can mild diced chilis

5 (15oz) cans of beans (I used a mixture of chili beans, light red kidney beans & black beans)

3 lbs vegan ground beef

8-10 large vegan sausages (Beyond Meat are the best)

2 (12oz) tubes vegan chorizo (soyrizo)

4 cups of water

GARNISHES: chopped cilantro, shredded vegan cheese, diced onion, chopped scallions, crushed corn chips, rice, corn bread, hot sauce

DIRECTIONS

I charred all the peppers (Anaheim, Pasilla, red bell & jalapeno) on a grill until the skins were black.  I did the same with the corn.  I put the peppers in a closed container to cool & then peeled & seeded them under cold water.  I shucked the corn.  You need not roast the peppers & corn but it adds a lovely smokiness.  Cool & chop.  Cut the grilled corn from the cobs.

I cooked the sausages on an outdoor grill.  Cook yours as you please.  Cool & chop.

Heat the olive oil in an Instant Pot or on the stove.  Saute the onions & celery until soft.  Add the chili powder & saute a minute.  Add the ground beef & brown it.

If using a slow cooker, transfer the meat from the stove to it.

Now – add everything else or as much as fits in your slow cooker of Instant pot (minding the maximum capacity line).  If it all cannot fit – leave out a few cans of beans.

Slow cooker – cook on high for 4 hours.  Add remaining beans – if they fit – & heat through.

Instant Pot – pressure cook for 45 minutes.  Add any beans you have left & stir to heat them through.

Serve!

 

DDD #132 – Hearty Vegan Beef & Vegetable Stew

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To watch the video – click the image above.

There are about an infinity of ingredients in this stew – most of which can be eliminated without a negative impact on this dish.  I happened to have all but mushrooms, an onion & carrots on hand.  If you are missing an ingredient or two (or three) – I think you will still like the results.

I used those vegetarian bouillon cubes above but I am going to stop buying them.  They contain palm oil & an obscene sodium content so – I will be moving on to Better Than Bouillon, when my supply of these runs out.

I served my stew over mashed cauliflower.   When I was done eating – I mixed the leftover mashed cauliflower directly into the stew.  This had the effect of making it seem thicker & denser – but it is just cauliflower – so it actually lightens the dish up.

**NOTE – I made this in a slow cooker (on high) while I hiked.  It was pretty much done when I returned 2 1/2 hours later.  You could make this just as easily stove top – maybe in less time.  Just bring to a boil & simmer until the veggies are cooked.  To thicken it – return it to a boil.  Whisk 1/4 cup cornstarch into some hot water & add to the boiling stew.  It should thicken nicely.  If not – do it again.  Add water if it gets too thick.

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Hearty Vegan Beef & Vegetable Stew for the Slow Cooker

Serves 6 or more

INGREDIENTS (VERY flexible – both in what you use & quantity)

Olive oil (or the cooking oil of your choice)

1 (9 oz) vegan ground beef (or more) – I recommend Beyond Meat

1 package (or more) of Gardein Beefless Tips (or your favorite vegan cubed steak)

1 onion – diced

2 Portobello mushroom – cut up (or whatever mushrooms you prefer)

4 carrots – sliced

2 jalapenos – diced (optional)

1-2 cups cubed white-fleshed potato of any variety (I don’t peel my potatoes)

1 small sweet potato – cubed (I don’t peel my potatoes)

2 celery stalks – chopped

4 radishes – cubed (I only used them because I had them so they are very optional)

2 tomatoes – diced (or a cup of canned diced tomatoes)

2-6 garlic cloves – minced

5 cups vegetable stock

1 cup dry red wine (optional) – or another cup of stock

6 oz lima beans (I used frozen)

1-2 cups peas (I used frozen)

1 cup corn (I used frozen)

1/4 cup pasta sauce (I used Rao’s but you can use your favorite or omit it)

1 TBS Bragg’s liquid aminos OR soy sauce OR tamari

1 TBS dry mustard

1 TBS vegan Worcestershire sauce

1 TBS Kitchen Bouquet (seasoning available in the spice aisle or near gravy ingredients)

Few squirts Maggi  (seasoning available in the spice aisle or near gravy ingredients)

1 tsp smoked (or regular) paprika

2 bay leaves

6 whole coves

1 tsp agave nectar (or sugar)

1/4 cup chopped parsley

1/4 cup nutritional yeast (optional)

1/4 cup corn starch (or more)

S&P

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DIRECTIONS

I really prefer slow cooker recipes that require ZERO prep.  Recipes where you just dump the shit into the cooker & go away.  But – I really wanted a stew-like flavor here so – I thought cooking the onions & bringing their flavor – & the flavor of the sauteed mushrooms were important.  Also – browning the steak cubes assists in the visual presentation.  You could certainly just dump it all in & would probably be just as happy with the result.  Your call.

So – heat 2 TBS or so of oil & saute the onions & the beef cubes.  When the onions start to brown.  Add the garlic & saute one minute.  Add the wine (or stock) and quickly deglaze the pan.  Put this into the slow cooker.

In the same pan, add another TBS or so of oil & saute the mushrooms until they begin to sear.  Deglaze the pan with a tiny bit of water & add the mushrooms to the slow cooker.

If you are going stove top – do the steps above & then put those things & the rest of the ingredients (EXCEPT THE CORNSTARCH) into a huge stock pot, bring to a boil & simmer until the vegetables are tender – not more than 1/2 hour.  To thicken it – return it to a boil.  Whisk 1/4 cup cornstarch into some hot water & add to the boiling stew.  It should thicken nicely.  If not – do it again.  Add water if it gets too thick.  Season with S&P.

If you are slow cooking it – dump the rest of the ingredients (EXCEPT THE CORNSTARCH) into the slow cooker & leave it covered & on high for 3 hours or so.   To thicken it – remove the lid. Whisk 1/4 cup cornstarch into some hot water & add to the boiling stew.  It should thicken nicely.  If not – do it again.  Leave the top off until it thickens.  Add water if it gets too thick.  Season with S&P.

If you have am Instant Pot or pressure cooker – Cook for 15 minutes.

Serve over rice or mashed potatoes or – as I did – over mashed cauliflower.   When I was done eating – I mixed the leftover mashed cauliflower directly into the stew.  This had the effect of making it seem thicker & denser – but it is just cauliflower – so it actually lightens the dish up.

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DDD #117 – Vegan Eggplant Parmesan Casserole with Cauliflower Rice & Sausage

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Photo from The Iron You.

Click the image above to watch the video.

The photo just above is from the wonderful blog – The Iron You.  It is their Eggplant Parm Rice Casserole and it is that recipe that inspired mine here.  There are a few subtle changes but the primary difference is that I used cauliflower rice rather than real rice and I made it vegan.  That way – this dish is very light & nearly guiltless.  Is is very easy to make & comes together in less than 45-60 minutes – 30 of which are in the oven.  It is a surprisingly tasty recipe & chock full of fresh vegetables.

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Eggplant Parmesan Casserole with Cauliflower Rice (Vegetarian or Vegan)

Serves 8

INGREDIENTS

1 large head of cauliflower

2 eggplants – cut into 1/4 inch slices

Olive oil

1 cup basil – chopped

2 large shallots (or 1/2 small onion) – diced

2 cups cherry tomatoes – quartered (reserve a few extra to garnish)

2-3 cups vegan mozzarella – according to your preference (I used 3 cups)

1-2 cups grated vegan Parmesan – according to your preference

S&P

1 TBS oregano

1 TBS crushed red pepper (optional)

1 cup vegetable stock

1 1/2 cups of your favorite pasta sauce

3 (or more) vegan sausages – cooked

Parsley or basil – chopped as garnish

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DIRECTIONS

If you have a grill or grill pan, spray some olive oil on the eggplant (or toss them in a light coating of olive oil or dressing) & grill on each side until a bit charred & soft.  Set aside.

If you do not have a grill or grill pan – follow Iron You’s oven method directions:  Preheat oven to 400°F  and place a rack in the middle. Line two baking sheets with parchment paper and grease them with vegetable oil. Set aside.
Fill a large bowl with cold water, add 1 teaspoon of salt and stir until it dissolves completely.
Add eggplant slices and let them sit for at least 20 minutes to draw out the bitterness.  Fish the eggplant slices out of the water, pat them dry, and arrange them on a single layer on prepared baking sheets. Bake in the oven for about 15 minutes, or until the slices turn deep brown on top.
Remove the slices from the baking sheets and carefully transfer them on a plate to cool.

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Reduce oven temperature to 350 degrees.

Cook sausages & chop.

Cut the florets from the cauliflower & either grate them on a box grater or using the grater of your food processor (the FAR neater way to go).  Set aside.

Toss the tomatoes with basil, a pinch or S&P & the oregano & crushed red pepper & set aside.

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Heat a TBS or so of olive oil in a large frying pan (large enough to hold all the cauliflower rice) & saute the shallots or onion until soft.  Add the cauliflower rice & the stock.  Over high heat – saute until the cauliflower is soft & the bulk of the stock has evaporated.  Stir in the tomato & basil mix and the sauce.

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Grease a casserole pan (I used cooking spray) and layer 1/3 of the rice on the bottom.  Top with half the eggplant and 1/3 of the cheese and 1/2 the sausage.  Add another 1/3 of the rice, remaining eggplant and 1/3 of the cheese & the remaining sausage.  Top with a final layer of rice & cheese.

Bake for 20-30 minutes or until the cheese is melted & the casserole is heated through.

Let sit for 10 minutes & then serve with parsley or basil & maybe extra diced tomato.

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

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DDD Ep. #36 – Easy Basic Hummus with Spicy Jalapeno

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I have a video from my channel for this recipe.  Click the image below to watch & please subscribe!

I am kind of on a Mediterranean kick & am VERY excited to attempt a vegan gyro later today but for now – I post this hummus.  My mother always made her own & it is really so easy – nobody should ever buy any that is prepackaged.  All this requires is 8 simple ingredients & a blender.  I added jalapeno because I like them but you need not.  Tahini is a sauce that comes bottled & is readily available at most large grocery stores and it has a refrigerated shelf life like peanut butter – FOREVER.  So go ahead & buy some.

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Easy Basic Hummus with Spicy Jalapeno

INGREDIENTS

1 can chick peas – drained

1/4 cup tahini

juice of 1 lemon

2 tsp cumin

1-3 cloves of garlic – to taste

1/2 tsp salt

1 TBS olive oil

1-4 TBS water (depending on how thick you like your hummus)

1/2 – 1 jalapeno – use half for a little spice, all for more spice and use even the seeds for a powerfully spicy hummus – or use none at all

Whip that shit up in a blender or food processor.

Garnish with a drizzle of olive oil, paprika, parsley or diced jalapeno.  Serve with naan or pita or veggies!

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DDD #35 – Vegan Butter Chicken & Chickpeas

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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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This blog is 5 years old today!   And my Youtube channel just hit 1000 subscribers!  I am very happy about both milestones.

I have a video on my Youtube channelwww.VideoVegan.com for this.  Click the photo below to watch & please subscribe!

 

I have really become obsessed with my slow cooker.  Slow cookers – as I have many.  The one that I can set to cook for 5 hours & then just keep the food warm is the best because I can set it & go to work & come back 10 hours later to a house that smells delicious & a warm meal waiting for me.  If you don’t have a low cooker – I really encourage you to get one.  Easy doesn’t get easier than a recipe like this one.  Just throw everything in & set the timer for 5 hours & that is it.

I used Beyond Meat vegan chicken because it is, hands down, the best fake chicken on the market.  But you could use real chicken or just use chickpeas.  Your call.

I used two kinds of saffron:

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That Golchin liquid stuff is affordable (under $10) and is GENIUS.  If your store doesn’t carry it – buy it on Amazon or something.

The saffron threads are delicate & lovely but very costly.  They were part of a gourmet gift box I was given for my birthday – and not usually on my shopping list.  Either or both of these work – but I suggest trying to use one – because saffron is such a specific & lovely flavor & adds gorgeous color – but it isn’t really critical for this dish to be a success.  So – if you don’t have it, don’t like it, can’t find it – blow it off.

I used dry chickpeas because I am delighted by how cheap they are & I like that they have been processed less & have no added sodium.  But – if you want to use canned ones – go ahead!  This could be made stove-top easily with canned beans – just don’t add the 4 cups of water.

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Vegan Butter Chicken and Chickpeas for the Slow Cooker

Feeds a LOTTA folks – maybe 8-10 with rice

INGREDIENTS

1 lb dry chickpeas (or 4 cans – but if you use canned chickpeas – eliminate the water here)

3 cups water (4 cups if you are gonna leave it for 10 hours – like I did)

9 ox vegan chicken

2 jalapenos (red or green) – seeded & diced

1 onion – diced

4 garlic cloves – chopped

2 TBS ginger – minced

8 oz tomato sauce (I used a homemade arrabbiata)

6 oz tomato paste

14 oz can lite coconut milk

1/2 tsp crushed saffron threads (optional)

3 TBS saffron liquid (optional)

1 TBS garam masala

1 TBS curry powder

1 tsp chili powder

1 TBS turmeric

2 tsp salt

2 tsp pepper

garnish – cilantro, scallions, yogurt (vegan or otherwise), cooked rice

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DIRECTIONS

Put everything into a slow cooker & set on high for 5 hours.

If you are using canned chickpeas – do not add water.  As you see above – this recipe has lots of gravy (the upper picture is before it cooked & the other is how it looked 10 hours later).  If you want  it thicker – whisk some cornstarch (2-3 TBS) into a little water & stir it in.  It should thicken up.  If it is too thick – add water.

Serve over rice & garnish at will.

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DDD #33 – Vegan Creamy Avocado & Spinach Pesto for Pasta

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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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I have a video on my Youtube channel for this recipe.  Click the image below to watch & please subscribe.

This is a 5 minute recipe so – if you can boil pasta & own a blender – you can make this dish.  I had an avocado that was about a day past its prime & loads of spinach – so this was born.  I used a few serrano peppers for heat but that it totally optional.

*NOTE – I also used fresh basil that I had frozen a few weeks ago.  Worked great – so – if you are ever wanting to preserve fresh herbs so they do not go to waste – they can be frozen & then used in pestos & sauces.

Vegan Pasta with Creamy Avocado & Spinach Pesto

Serves 4

INGREDIENTS

1 lb pasta – cooked as directed

1 large avocado

2 packed cups of fresh spinach

2 garlic cloves

1/4 packed cup fresh basil *See note above

2 serrano or jalapeno peppers (optional) – seeded

1/2 to 1 cup vegan Parmesan (or nutritional yeast or a combo) – quantity to your taste

S&P to taste

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DIRECTIONS

Blend everything except the pasta in a blender or food processor.  Season with S&P & adjust anything else to suit your fancy.

Toss with warm pasta.

See?  EASY!

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