DDD #93 – Vegan Grated Heirloom Tomato Pasta Sauce

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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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Click the image of me below to watch the sauce recipe WITHOUT the mushroom.  These images here reflect the use of a crazy lobster mushroom I bought when I originally made this recipe.  You need not use the mushroom – in fact – I rather suggest against it because it was very expensive and underwhelming but I include it here, anyway, for the curious & the risk takers.

I went to the farmer’s market for the first time in forever.  Once there, I was reminded of why I no longer go.  IT COSTS A FORTUNE.  Everything seems reasonable until you walk out with fingers screaming from the pain of carrying 400 pounds of produce & $200 poorer.  But it is always fun & there are usually yummy things to sample.  This time there were almond croissants the size of footballs, boxes of mixed mushrooms for $20, some peana & eggphan (I can’t resist misspelled signs).

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There were also golden beets that were larger than a softball and the crazy-looking thing above.  That, my friends, is a lobster mushroom.  It was about the size of a small Russet potato & weighed about 4 ounces.  I asked the mushroom monger what it was & she told me it was a lobster mushroom.  I asked why they were called that & was told that they not only have a reddish color similar to a cooked lobster but also that they have a slight seafood taste.  I had to have one!  I let her pick one out and as she weighed it, I began pulling out ones to pay for it.  I pulled for a while because that fucker there cost me $17!!!  I almost choked at the price but decided it would be a worthy blog post so I paid & walked away – wondering what the fuck I was gonna do with it.

Intimidated by the idea of ruining a $17 mushroom barely larger than my fist, I Googled to see what others had done with them.  I found this gorgeous photo & checked out the recipe at THE COFFEE TABLE COOKBOOK.

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I had the bulk of the ingredients already so I decided to make a vegan version of their FETTUCCINI WITH LOBSTER MUSHROOM AND SCRATCH-MADE HEIRLOOM TOMATO SAUCE.  I simplified the sauce recipe quite a bit but the most interesting thing I learned from their post was the concept of grating tomatoes.  Click that link & see how it is done & how not to grate your flesh into the sauce.  You basically grate the tomatoes on a box grater & it results in a beautiful tomato puree without any skin.  See below.

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I added a lot of crushed red pepper to my sauce which might have been a mistake because the spicy sauce sort of overwhelmed the very delicately flavored lobster mushroom.  The mushroom had only the slightest mushroom flavor & no seafood element at all.   Those photos above are the mushroom cut up.  Looks like chicken or pork – or bread.  It is very light & porous so it reduced to almost nothing in the saute pan.  Overall – I would say there is no reason to pay so much for what amounts to so little.  Regular mushrooms are just as good and far less costly.

I do recommend trying this sauce, however.  I eliminated the dairy from the original recipe & also could not bring myself to add a cup of the precious – a cup of white wine – to the sauce just to cook it off.  I felt the wine would be better used poured down my gullet & I don’t think the sauce suffered and I know I didn’t.

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Vegan Pasta with Heirloom Tomato Sauce & Lobster Mushroom

Serves 2

INGREDIENTS

1/2 lb pasta

for the sauce

5 large heirloom tomatoes – grated (see here)

1 TBS olive oil

2 garlic cloves – chopped

1/2 tsp to 1 TBS crushed red pepper – to taste

10 basil leaves (plus more for garnish)

several sprigs of fresh thyme

S&P

IF USING  – for the mushroom

4 oz lobster mushroom (or 1/2 lb regular mushrooms)

2 TBS olive oil or vegan butter

3 garlic cloves – chopped

1 tsp thyme leaves

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DIRECTIONS

for the sauce

Heat the olive oil & add the garlic.  Saute one minutes & then add the other ingredients.  Simmer on med-high until it reduces by about half.  Season to taste.  Remove the thyme sprigs and throw them away.

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for the mushrooms

Heat the olive oil or vegan butter and saute the mushrooms until they are nearly done to your liking.  Add the garlic & thyme & cook another minute or two.  Be sure not to burn the garlic.  Season with S&P.

Cook the pasta as directed & toss with the sauce.  Serve & top with mushrooms & chopped fresh basil.

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DDD #89 – Vegan Spicy Szechuan Lo Mein Noodles with Vegetables

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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 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 a really easy recipe but truly makes a fuckton.  So, unless you are feeding a large group or intend to eat this for days, consider cutting the recipe down.  The veggies you choose to use are up to you.  This can be made with no veggies at all or with regular pasta.  It is a very forgiving dish.

Click the image above to watch the video.

Vegan Vegetable Spicy Szechuan Lo Mein Noodles

Feeds 10 or more

INGREDIENTS

2 1/2 lbs of SOFT (or cooked) lo mein or chow mein noodles or even cooked spaghetti

1/2 lb vegan meat of choice (I used leftover Tofurky ham) – diced (very optional)

for the veggies

2 tsp hot chili oil (or other oil)

2 tsp sesame oil

1 small onion – diced

6 long beans (or other green beans) chopped

1 bell pepper (I used 1/2 red & 1/2 yellow) – diced

1 zucchini – diced

2 dozen snow peas – trimmed & sliced

6 mushrooms – sliced

2 small heads of broccoli – cut into florets

5 or 6 carrots – chopped

1 cup purple (or other) cabbage – chopped

8 oz can sliced water chesnuts – drained

6 bird’s eye chilis – split (optional)

1/2 cup water

for the sauce

2 TBS minced ginger

4 garlic cloves – minced

1 tsp Chinese 5 Spice

2 TBS Shaoxing cooking wine or rice vinegar

4 TBS light soy sauce

2 TBS dark soy sauce

1 tsp agave

1 large handful Thai basil (or other basil)

GARNISH – more shredded basil or cilantro, sesame seeds, sliced scallions, lime wedges

DIRECTIONS

In a very large wok, heat the two oils.  Add all the ingredients in the “for the veggies” list.  Heat over high heat for about 5 minutes or until the veggies are tender.

Add the noodles, faux meat (if using) & everything in the “for the sauce” list.  Combine & heat through.

Serve with your garnishes of choice.

DDD #88 – Garlic Roasted “Simon & Garfunkel” Mushrooms with Mixed Herbs – Parsley, Sage, Rosemary & Thyme

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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 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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Click the image above to watch the video.

I love mushrooms.  This dish is very simple and could be tossed with pasta or dropped onto a pizza or crostini or over potatoes.  I used all button mushrooms but any variety or combination of various mushrooms would be lovely.  Mushrooms shrink a lot when they are cooked so you should probably make more than you think you need.

Garlic Roasted “Simon & Garfunkel” Mushrooms with Mixed Herbs – Parsley, Sage, Rosemary & Thyme

INGREDIENTS

2 lbs mushrooms – sliced

Olive oil

2+ garlic cloves – sliced

1-2 TBS each: thyme, sage, rosemary

Fresh chopped parsley as garnish

(If you are feeling fancy, drizzle some nice balsamic on them – or a bit of truffle oil)

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DIRECTIONS

Heat the oven to 350 degrees.

Toss the mushrooms with a drizzle of olive oil, the garlic, sage, rosemary & thyme.

Cook for about 45 minutes – stirring once.  Season with S&P & garnish with parsley.  If using balsamic or truffle oil – get on that & then eat this yummy guys!

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DDD #87 – Vegan Creamy Sweet Potato Pasta with Fried Sage

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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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Click the image above to watch the video.

This is another super easy & healthy one!  I used sweet potatoes but any orange squash would also work.  No dairy in this at all & it still tastes so decadent!  If you own a blender – you can make this in less than 30 minutes.   The sauce can be used as it is here – over pasta – but if you added a bit more stock or some non-dairy milk or vegan heavy cream – you would have a delightful soup!  Or – leave it thick & make ravioli.  Or slather some in a white lasagna.  Mmmmm!

 

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Vegan Creamy Sweet Potato Pasta with Fried Sage

Serves 4 well

INGREDIENTS

1 lb pasta (if you use less pasta – see notes above about how to re-purpose the extra sauce)

2 TBS olive oil

1 package or bunch of fresh sage

1 large sweet potato (2 lbs or so – or 3 cups) – peeled & cubed

1 medium onion – diced

4 garlic cloves – minced

1 TBS (or less – if heat bothers you) crushed red pepper

2 cups vegetable stock

S&P

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DIRECTIONS

Cook & drain your pasta – but reserve about a cup of the hot pasta water.  Toss the pasta with a drizzle of olive oil to keep it from sticking.  Set aside.

Over medium heat – warm the oil in a large saute pan & fry the sage.   Be careful not to burn it (it should not brown in the pan).  After 2 minutes or so – drain it on papers towels & set aside.

In the same pan, add the onions.  Once softened, add the sweet potato, garlic & crushed red pepper.  Stir for one minute & then add the stock.  Bring to a boil & boil until your sweet potato is soft.

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Being careful not to burn yourself, puree the sweet potato mixture.  Season liberally with S&P (to taste).   Put the noodles in the pan you cooked the sweet potatoes in.  Spoon only as much of the sweet potato puree onto it so you get a light cover.  You don’t want to drown the pasta.  I had a lot of puree left over from the 1/2 pound of pasta I cooked & I will make it into soup (see notes above the recipe).  If it gets too thick, stir in some of the reserved pasta water – a bit at a time.

Plate the pasta & crumble sage on it.  Garnish with fresh cracked pepper & maybe some vegan Parmesan.

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Easy Vegan Cauliflower, Broccoli and Turmeric Mac & Cheese

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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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I took those two outdoor images this weekend on my Hollywood sign hikes.  Living in LA does NOT suck.  Don’t believe the hype.

You know what else doesn’t suck?  Pretty much any variety of mac & cheese.  But being a big fat ass does suck – so I added a huge head of cauliflower & two small heads of broccoli to this so it is about 50% veggies & 50% pasta.  Easy & delicious.  I skipped the whole roux business so this is a very quick dish to put together.

I used turmeric because it adds that vibrant yellow color but I also added it because it is really good for you.  Google “turmeric benefits” or look HERE & see some of the amazing good it can do for you.

Click the image below to watch the video.


 

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Easy Cauliflower and Broccoli and Turmeric Mac and Cheese

Feeds 6

INGREDIENTS

12 oz dry pasta

1/2 large head cauliflower – cut into bite-size florets

2 medium heads broccoli – cut into bit-sized florets

12 oz unsweetened non-dairy milk

1 cup vegan sour cream or cream cheese or a mix

1 or more cups vegan cheese of your choice

1/4 cup nutritional yeast (optional)

1 TBS turmeric

2 garlic cloves – minced

1 tsp salt

1 TBS ground pepper

A few squirts of hot sauce – I used Crystal (optional)

1-2 cups panko or other bread crumbs

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DIRECTIONS

Heat the oven to 350 & grease a large casserole pan.

Cook pasta according to directions.  Cook as long as the package says – but add the cauliflower & broccoli in the final three minutes.  Drain.

Heat the milk & stir in all the other ingredients.  Add the pasta & veggies & combine.  Put in your greased casserole dish.  Top with breadcrumbs.  A spritz of cooking spray will aid the breadcrumbs browning.

Bake for about 30 minutes or until the cheese is bubbly & the breadcrumbs are beginning to brown.

Devour.

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DDD #76 – Spicy Vegan Szechuan Chickpeas

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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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OK.  Another SUPER DUPER easy one!!!  The first time I made it, I just threw this shit into a two serving slow cooker, hiked for two hours (that recipe is HERE) – and came back to this really spicy & really yummy dish!  This recipe now is for the stove top.   While Szechuan dishes are often very greasy – this has only one TBS of sesame oil in the whole thing.  None of the ingredients are particularly exotic & if you find one in the list you don’t have because it is too exotic for your local stores – blow it off.

These dry red chilies are kind of important for flavor but I expect most big grocery stores will carry them.  If not – sub out with crushed red pepper in a quantity that suits your tolerance for heat.

Stove top – this can be ready in 10 minutes.

Click the image below to watch the video.

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Spicy Vegan Szechuan Chickpeas 

serves 2 with rice

INGREDIENTS

2 (15 oz) cans of chickpeas

2 TBS hoisin sauce

2 TBS chili paste (chili garlic sauce or sambal oelek or sriracha)

2 TBS balsamic vinegar

1 TBS sesame oil

5 TBS low sodium soy sauce (or tamari)

1 TBS ginger – minced or grated

4 garlic cloves – minced

2 TBS Chinese rice cooking wine (not vinegar) or dry sherry

1/4 cup water

5-10 dry red chilies (halved or quartered) – THIS IS A LOT – so – use way less if you are not heat tolerant – the seeds are hot so discard if you hate spice.  I used 15 peppers in this – seeds & all – hence EXTRA spicy.  PS – you do not EAT these peppers once the dish is cooked.  Use crushed red pepper (to taste) if you cannot find these.

1 tsp Chinese Five Spice

1 tsp anise pepper (or Szechuan pepper – they are the same thing)

1 TBS cornstarch

PEANUTS as garnish

Scallions – sliced

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DIRECTIONS

Heat everything except the chickpeas & garnishes in deep pan.  Whick to blend.  Add the chickpeas & heat on high until the sauce thickens.  Stir in the peanuts.

Serve over rice with sliced scallions.  REMEMBER – do NOT eat those dry red peppers.  I mean you can – but it is not advised.

See?  EASY!

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DDD #75 – Vegan Spicy Citrus Black Beans

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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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Click the image above to watch the video.

These are as easy as putting everything into a slow cooker & walking away.  I did not even pre-soak the beans.  You could speed this process up either by using canned beans or soaking dry beans overnight or quick soaking them or cooking them on a higher setting – or by doing it stove top.  These are mildly spicy & mildly citrusy.  You could ratchet either of those flavors up or down – according to your preferences.

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Vegan Spicy Citrus Black Beans (Instant Pot, Slow Cooker or Stove Top)

Feeds 6 with rice

INGREDIENTS

1 lb dry black beans

5 cups water or stock (1 cup only if using drained, canned beans)

Juice of 2 limes

juice of 1 large lemon

juice of 1 large orange

6 garlic cloves – minced

2 (or more or less) chipotle chilies in adobo – minced

1 onions – diced

3 serrano (or jalapeno) peppers – minced (or to taste)

1 TBS  ground cumin

2 TBS dry oregano (or fresh – chopped)

2 bay leaves

2 tsp dry sage

1 tsp of salt

Squirt sriracha

Garnish – cilantro & cooked rice & maybe citrus wedges to squeeze

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DIRECTIONS

SLOWCOOKER

Put it all in a slow cooker on low for 8-10 hours or on high for 4-5 hours.  Cook uncovered longer if they are too wet – add water if they are too dry.  If they seem too runny – maybe puree a small amount of the beans & return them to the pan.

STOVE TOP

Put everything in a very large stock pot & bring to a boil & simmer until the beans are tender (90 minutes or more or until the beans are tender).  Boil longer if they are too watery.  Add water if they get too thick.  If they seem too runny – maybe puree a small amount of the beans & return them to the pan.

INSTANT POT

Put it all into the Instant Pot & cook on manual for 25 minutes.  Drain in a colander if they are too wet.  Add water if they get too dry.  If they seem too runny – maybe puree a small amount of the beans & return them to the pan.

All of these methods will go much faster with beans soaked overnight and, in the case of canned beans, the only times required is maybe an hour to let the flavors meld.

Garnish with cilantro & serve with rice.  Maybe squeeze a bit of lemon, lime or orange juice onto the beans.

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