DDD #66 – 2-Ingredient Vegan Persimmon Ice Cream (For the Blender)

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All Photos © Christine Elise McCarthy 2017

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

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Click the image above to watch the video.

I bought persimmons because they are in season & they are beautiful & I wanted to create something amazing from them.  Then – they sat on my counter, judging me, for several days and then began to pass their peak of ripeness.  Not wanting to just let them rot – I Googled for recipes & saw this picture – below – from Snapguide.

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The recipe boasted only two ingredients and, better yet, required the persimmons be frozen.  Freezing them allowed me to store them indefinitely & stop their ripening process – so I could use them whenever I was ready.  I was ready today.

So – I busted them out of the freezer – peeled & cubed them – and blended them with a can of full-fat coconut milk.  I was certain I was going to need sugar – but I didn’t!  And this stuff IS INSANELY DELICIOUS!  It took five minutes to make & only a blender!   Just incredible!  I cannot recommend it highly enough!  And look how gorgeous!

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2-Ingredient Vegan Persimmon Ice Cream – Made in the Blender

Makes a pint or so…

INGREDIENTS

5 persimmons – frozen solid (you can peel & cube them before or after they are frozen but it is easier before – then just put the cubes in a freezer bag & use when ready)

1 (15 oz) can of coconut milk

Garnish: pomegranate seeds (optional)

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DIRECTIONS

Blend until smooth.  Serve immediately with pomegranate seeds or store in the freezer.

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DDD #56 – 5-Minute Vegan Sticky & Spicy Indian Masala Chicken Fingers

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All Photos © Christine Elise McCarthy 2017

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

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Click the image above to watch the video.

Today is Official Chucky the Killer Doll Day!  So – be sure to watch the UNRATED dvd version for a post credits surprise!

1989 – above.  2017 – below.

Kyle fan art by @LuxBlackArts

Isn’t that cool?  Anyway –

These take 5 minutes & are completely irresistible!  I ate the entire 9 oz of chicken in one sitting.  I recommend using Beyond Meat chicken because it really is the best on the market.  Click the link to  use their store locator.  In the pictures – I cooked these in a regular non-stick pan but I did, ultimately, transfer them to a grill pan – just for the aesthetic of the grill marks.  If you have a grill pan – use it – otherwise any pan will do.

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5-Minute Vegan Sticky & Spicy Indian Masala Chicken Fingers

Serves 1-2 as an appetizer (though this would go great with rice, too)

INGREDIENTS

9 oz vegan chicken

2 TBS garam masala

1 tsp smoked paprika

1 tsp salt

1/3 cup chili sauce (the sweet Thai kind)

2 tsp soy sauce

2 TBS sriracha

1 TBS ketchup

juice of 1/2 lime

Agave nectar

Olive oil or cooking spray

GARNISH – sliced scallions, sesame seeds

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DIRECTIONS

Whisk all the ingredients except the chicken, agave & garnish.  Set the sauce aside.

If you have a grill pan (or other pan) – treat it with cooking spray or olive oil.  Put the chicken in the pan on high heat.  Add the sauce & cook, turning the strips frequently, until the sauce thickens & begins to blacken in spots – likely only a few minutes.  Just before they are done – drizzle with a little agave nectar for moisture.

Serve with choice of garnish.

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DDD #50! – Vegan Mongolian Beef

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All Photos © Christine Elise McCarthy 2017

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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Click the image above to watch the video.

This dish might be one of the tastiest & easiest recipes I have ever posted!

I steamed the broccoli separately.  I recommend this highly as a way to avoid overcooking it & to keep it from turning an unsightly dark brown color from the sauce.  You can use any kind of rice you like – or put this over noodles of some kind – but try it!

This is a REALLY easy dish to make.  It made my house smell like a Chinese restaurant (in the best way) & was so shockingly good – it was all I could do not to eat the entire recipe in one sitting.  The leftovers were even better today & I wasted no time devouring them.  I think you will be blown away by how Goddamn tasty this fucker is.

Ultra Easy Vegan (or not) Spicy Mongolian Beef 

serves 2

INGREDIENTS

Steamed rice of your choice

1 (8 oz) of your choice of faux beef

1-2 TBS avocado oil (or vegetable or olive oil or oil of your choice)

Cornstarch

1 tsp – 1 TBS crushed red pepper (or sriracha or other chili paste – or hoisin sauce) – optional

1 TBS minced ginger (I used jarred)

4 garlic cloves – minced

1/3 cup low sodium soy sauce

1/3 cup water

1 heaping TBS or more (to taste) brown sugar

1/2 cup shredded carrots

4 scallions sliced

Garnish – sliced scallions, sesame seeds

DIRECTIONS

Toss the fake meat in just enough cornstarch to cover it.

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Heat 1 TBS olive oil in a large saute pan.  Add the crushed red pepper & the meat.  Fry the meat until the outside begins to brown or get a bit crusty.  Maybe 3-5 minutes.  If using real meat – cook it to your desired doneness.  Put the meat on a plate & set aside.

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Lower the heat on the pan to med-low and add another TBS (more or less) of oil  Add the garlic & ginger & let saute about a minute & then add the water, soy, carrots & sugar.  Increase heat to a boil.

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The sauce should thicken pretty quickly.  Add the cooked meat & scallions.   Add some rice to the situation & eat the two servings on your own.  Get drunk & start shit-talking on Facebook about what a badass, cooking muthafuckah you are.

It happens.  Don’t judge yourself.

 

The Best Fast & Easy Vegan Mozzarella – for Melting & Grating

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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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I am reposting this one from December 2015 because I have a new Video Vegan to go with it.  Here it is:

My quest for a truly successful mozzarella has only just begun & I think I found the easiest & best already – see above!  I posted the one below a few days ago & that post is HERE.  The gist of that post is this: It was, indeed, very easy & the visual – as you can see is very convincing.  The texture – when cold – isn’t bad, either.  My only issue was that there was a tang to it – that was a result of using yogurt as the base.  The tang wasn’t overpowering or unpleasant, in and of itself, but the overall impression it gives one is that they are eating mozzarella that has soured a bit.

It worked fairly well on pizza & the sour flavor became unnoticeable and it softened quite a bit.  The texture is really a bit closer to ricotta, though, so this version below might be better suited to things like lasagna.

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So – while I considered that buffalo mozzarella a success – it wasn’t perfect – so, I tried THIS one by Living My Pinterest Life – seen below.  This version came together more quickly & the only thing you might not have ready access to is the agar flakes.  I happened to have agar agar powder – not really sure what the difference is but the agar agar powder worked perfectly.  I got it at TJ Maxx in their “random kitchen shit” section – but your supermarket might carry it in the spice aisle.  Or buy some online.  Whatever you do – TRY THIS CHEESE!  It tastes GREAT naked.  Living My Pinterest Life said they thought it tasted like tofu but mine did not.  At all.

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Additionally, I was completely unable to find any kind of vegan heavy cream – so I used 3/4 cup almond milk & 1/4 cup vegan sour cream & I could not be happier with how this cheese turned out.  Non-vegans will never question this cheese.  It looks like mozzarella, has the correct texture & absolutely nothing in the flavor (which is mild) to give it away.  Simple ingredients.  Simple instructions.  Wondrous result!  I promise – you will not regret trying this cheese!  And look how is does on pizza!  I took the flat edge of a knife & pressed it a bit after I took it from the oven & that helped the grated cheese to give up its shape a bit more so that – visually – it looked as melted as it actually was.  It even looks like it is greasy – like real cheese – but it isn’t.  It has to have less calories than real cheese & so much protein from the tofu & calcium from the almond milk – it is tantamount to a health food.  People seldom think of cheese as particularly healthy – but this shit is!  I just cannot say enough about how happy I am with this!

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The Best Fast & Easy Vegan Mozzarella – for Melting & Grating

INGREDIENTS

1 package Extra Soft Silken Tofu
1 cup Vegan Heavy Cream (I used 3/4 cup almond milk & 1/4 cup vegan sour cream)
1/2 TBS Salt
1 tsp Garlic Powder
1 tsp Rice Vinegar
6 tsp Agar Flakes or Powder
1/2 cup water

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DIRECTIONS

Blend until smooth the tofu, heavy cream, salt, garlic power, and vinegar. Transfer to a small sauce pan and stir in the agar flakes and water. Bring to a boil on medium, stirring frequently. Boil until the agar flakes are almost completely dissolved (about 20 minutes), adding water if necessary so it doesn’t boil down too much.  Pour into a large loaf pan and place in fridge until completely cooled.

When cooled – it just dropped right out of the inverted pan & was ready to devour.  Try it naked.  AWESOME!

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Vegan Potato, Leek, Fennel & Turnip Soup with Carrots & Pepitas

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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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This soup is very easy & guiltless & comforting & delicious.  I roasted the turnips because I was roasting other veggies & just included them.  Once they were done, I though – why not add them to this soup.  You could roast all the veggies n this soup first, if you wanted to, but that is not necessary.  There is enough flavor going on without that extra step.  The vegetables I used were random & included simply because I had them around.  You can add or delete ingredients according to your taste or what you have handy.

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Vegan Potato, Leek, Fennel & Turnip Soup with Carrots & Pepitas

Makes about 8 cups

INGREDIENTS

3 TBS vegan butter

1 large fennel bulb – chopped (reserve some fronds for garnish)

1 large leek – sliced

1 zucchini – sliced

2 celery stalks – chopped (reserve a few celery leaves for garnish

3 large potatoes – peeled & cubed

3 small turnips – chopped

4 carrots – sliced

4 cups vegetable stock

2 TBS fresh oregano (plus maybe a bit extra for garnish)

2 TBS fresh thyme (plus maybe a bit extra for garnish)

Vegan milk (I used unsweetened almond milk) – maybe a cup or so

S&P

Pepitas as garnish

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DIRECTIONS

I like a few chunks in my pureed soups so – if you do, too – take one carrot & one potato (both cubed) & boil until soft.  Drain & set aside.

If you want the soup completely pureed – skip that step.

Heat the butter in a large stock pot.  Add the chopped, raw veggies & saute until soft.  Add the stock & herbs (no need to chop the herbs) & bring to a boil.

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Very carefully, in batches, blend the soup smooth.  I added just enough almond milk to each batch so that it blended very smoothly.  Reheat.  Add the boiled carrots & potatoes.  Ladle into bowls & garnish with celery leaves or fennel fronds & some pepitas.  Add some cracked pepper.  Enjoy!

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Easy 5-Ingredient Fresh Mint & Zucchini Pasta (Vegan or Vegetarian)

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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 started this blog on about July 5, 2012.  On July 13, 2012, I posted one of my all-time favorite recipes.  It is one I got from my good friend, Naomi Priestley.  It is Zucchini & Mint Pasta with Parmesan (seen just above).  But – it is such a divine dish – I thought I would post it again with a few new options.  1) It can be made without cheese altogether or 2) without cheese but with a squeeze of lemon juice or 3) with vegan Parmesan.

Do not be thrown by the idea of mint in a pasta dish – it is delicious!  It is especially lovely when you use fresh, homemade pasta – but dry pasta is fine, too.  If you do not consider oil and S&P to be legit ingredients – this is a 5 ingredient dish & comes together in less than 20 minutes.

I bought this ridiculous $5 micro basil because it looks pretty.  It is tasty, too, but it is certainly an unnecessary indulgence.

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Fresh Mint & Zucchini Pasta (Vegan or Vegetarian)

Serves 2

INGREDIENTS

1/2 lb pasta – cooked & drained

Olive oil

3-5 zucchini – either grated or spiralized or sliced (you can use as much zucchini as you like to mitigate the amount of pasta you eat or to, at least, lighten up the dish)

1-3 cloves garlic – chopped

1/4 cup fresh mint – chopped

S&P to taste

OPTIONS – Parmesan or vegan Parmesan (to taste) and or a squeeze of fresh lemon juice

Garnish: chopped mint and/or parsley and/or basil, more cheese, crushed red pepper

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DIRECTIONS

Cook & drain the pasta.

I spiralized the zucchini but you can grate or slice it.  Spiralizing is a good way to bury veggies in a spaghetti dish so your kids do not notice the veggies in there.  I sliced the ends that were too short to spiralize.

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Heat a glug or two of olive oil in a large saute pan.  Saute the garlic for about 30 seconds & then add the zucchini.  Saute a few minutes & then add mint and season with S&P.   When the zucchini is soft – add the pasta & combine.  Add cheese or vegan cheese here – if you are using it – or squeeze in some lemon – if you are going that route.  Plate & serve with cheese and/or chopped herbs (mint or basil or parsley).

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Easy Vegan Kung Pao Cauliflower

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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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This is simply a variation of my 20-Minute Spicy Vegan Kung Pao Chicken – seen just above.   I decided to make it even lighter by using cauliflower.  But – truth be told – I added a can of garbanzo beans AND a 9 oz bag of Beyond Meat chicken to my final result – because I had so much extra & delicious kung pao sauce over the cauliflower – I decided to stretch it out.  You can opt to add either or both of those things – or even other veggies.  It is really just all about this sauce.

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Easy Vegan Kung Pao Cauliflower

Serves 2-4 (with rice) depending on appetites & the size of your cauliflower (or if you add vegan chicken and/or chickpeas)

INGREDIENTS

1 head cauliflower – cut into florets

2 TBS olive oil

1-10 dry red chilies (these are very hot so go easy until you are familiar with how much heat they add) cut in half (throw seeds out of you hate heat) – (I used ten but I really like spicy food)

4-6 scallions (white & green parts) – sliced

1-6 cloves garlic – chopped (I used 6)

1 TBS minced fresh ginger (I used jarred)

for the marinade

2 TBS low-sodium soy sauce (or tamari)

4 tsp rice wine (rice wine – not rice vinegar)

1 TBS cornstarch

for the kung pao sauce

3/4 cup black vinegar

4 TBS low-sodium soy sauce (or tamari)

4 TBS vegetarian hoisin sauce

4 TBS sesame oil

2 TBS cornstarch

1 cup water

GARNISH – cooked rice & peanuts

OPTIONAL – a drained can of chickpeas and/or Beyond Meat vegan chicken cubes

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DIRECTIONS

Cook some rice.  I used brown basmati.

Whisk the marinade together & toss it with the cauliflower & set aside for 15-30 minutes.  I did this in a Ziplock bag.

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Whisk the sauce together & set aside.

Heat the oil in a large saute pan.  Add garlic, chilies & ginger & fry about 1 minute.

Add cauliflower, most of the scallions (save some green parts for garnish) & the sauce & cook over high heat until it s bubbling.  Add water & continue cooking until the sauce thickens & the cauliflower is tender but not mushy.

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If you are adding chickpeas or chicken – add them now.  When the sauce is thick & the contents are heated through – serve with rice.  Garnish with scallions & peanuts.

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