DDD #149 – Dark & Stormy Rum Cocktail

All Photos © Christine Elise McCarthy 2020

Follow @celisemccarthy

Tweet

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

~

All my posts now have a VERY customizable PRINT & PDF option.  Create a PDF & save the recipe to your computer or print it out.  It offers a “remove images” option & you can delete any part of the post you do not need before printing.  The button is below by the Twitter & Facebook links.

~

Click the image below to watch the video.

Dark & Stormy

INGREDIENTS

3 ounces dark rum

6 ounces ginger beer

fresh lime

ice

INSTRUCTIONS

Fill a glass with ice.  Squeeze half a lime over the ice.  Add a slice of lime inside the glass.  Add the ginger beer.  Pour the rum over a spoon into the glass.  Garnish with a lime slice.

Voila!

DDD #141 – Vegan Spicy Thai Basil Noodles with Sesame & Garlic

All Photos © Christine Elise McCarthy 2019

Follow @celisemccarthy

Tweet

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

~

All my posts now have a VERY customizable PRINT & PDF option.  Create a PDF & save the recipe to your computer or print it out.  It offers a “remove images” option & you can delete any part of the post you do not need before printing.  The button is below by the Twitter & Facebook links.

~

Click the image above to watch the video.

This is yet another easy one.  It comes together in ten minutes & it is really flavorful.

I used jarred ginger & this chili oil below is available at Asian markets but also at most large supermarkets in the Asian food aisle.   Fresh ginger is available in most stores, too, if you can’t find this very convenient jarred stuff.  The real key here is the Thai basil as it packs a real flavor punch & tastes distinctly different from regular basil – but regular basil will do if it is all you have access to.

Spicy Thai Basil Noodles with Sesame and Garlic

Serves 2

INGREDIENTS

1 pound noodles (even spaghetti works)

2 TBS sesame oil

4 TBS ginger

8 garlic cloves – minced

4 TBS soy sauce or tamari

4 TBS balsamic vinegar

2 TBS agave nectar (or sugar)

1 TBS chili oil (or another TBS of sesame oil & 2 tsp crushed red pepper)

1 cup Thai basil – chopped

2 scallions – sliced

A handful of crushed nuts ( I used almonds – peanuts are more traditional) – optional

Vegetables are optional but I added 1 carrot cut into matchsticks & a dozen or so sugar snap peas.  Other options: broccoli, red bell pepper, zucchini, edamame, bok choy, or any veggies you fancy.

DIRECTIONS

Heat the sesame oil over medium-high heat & saute the ginger & garlic for one minute. BEWARE OF SPLATTERING OIL!   If you are using sesame oil & crushed red pepper rather than chili oil – add them to the pan, too.  Stir & whisk in the soy sauce, balsamic, agave, and chili oil.

If using regular pasta – add the vegetables you are using in the final 1-3 minutes of the noodle cooking time – depending on the density of the veggies.  Drain & toss with the sesame oil mixture.

You can let these sit for an hour & really soak up the flavors & serve at room temperature – or eat them warm.  When you are ready to eat – toss in the basil & scallions & stir well.  Add nuts & you are good to go!

DDD #91 – Vegan Spicy Lemongrass & Ginger Beef with Purple Cabbage Fried Rice

All Photos © Christine Elise McCarthy 2018

Follow @celisemccarthy

Tweet

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

All my posts now have a VERY customizable PRINT & PDF option.  Create a PDF & save the recipe to your computer or print it out.  It offers a “remove images” option & you can delete any part of the post you do not need before printing.  The button is below by the Twitter & Facebook links.

Click the image above to watch the video.  I had a head of purple cabbage in my fridge that was the size of a basketball.   I decided to add half of it to some leftover rice to accomplish two things: not waste all the cabbage & to extend the quantity of rice with some guiltless & vibrant cabbage.  I am very happy with the result both in color & the crunch the cabbage adds to the texture.  I recommend it very highly.

Purple Cabbage Fried Rice

INGREDIENTS

(I used a tad more cabbage than rice but the ratio is up to you.)

2 cups cooked rice

2 cups chopped purple cabbage

1/2 onion – diced

1 cup grated or slivered carrots

1-5 cloves garlic – chopped

2 or more TBS fresh minced ginger

1 TBS sesame (or other) oil

DIRECTIONS

Heat the oil in a large wok or saute pan.  Add the onions, & cabbage & saute until they begin to soften.  Add the carrots, rice & ginger & stir to combine & warm through.  Add the garlic and saute another minute or two.  Serve.

Vegan Spicy Lemongrass & Ginger Beef

Serves 2 very well (this is HALF the recipe I made in the video)

INGREDIENTS

2 or 3 stalks of lemongrass – cut into 3″ lengths & smashed with the handle of a knife (to bruise them & release the flavor.  The cooked lemongrass is inedible so pick around it in the finished dish.) . Or – use the juice of 1/2 lemon.

8+ ounces seitan (or other meat replacement like – Beyond Meat Chicken or Gardein beef or pork products)

3 dry red chilies (optional – they are quite spicy) – crumbled a bit

3 garlic cloves – chopped

2 or more cups of fresh green beans – trimmed

1 TBS sambal oelek or garlic chili paste (more for extra heat)

3 TBS vegan mushroom or oyster-favored sauce

2 TBS minced ginger

1 TBS ground anise or szechuan pepper

2 TBS dark soy sauce (it gives the seitan that dark & beefy color)

1 TBS liquid aminos (or soy sauce or tamari)

1 TBS shao xing rice wine

2 TBS brown sugar

Potential garnished: sliced red or green jalapeno peppers, basil or mint or cilantro leaves

DIRECTIONS

Heat the oil in a wok or large pan & add the dry red chilies – if using.  Add the lemongrass & saute a minute or two.  Add the green beans & saute on high heat until they begin to sear a bit.

Add the remaining ingredients.  Add about 1/4 cup water to aid in steaming the beans a bit & create some sauce.  Heat through – until the sauce thickens.  Serve with rice.

DDD #53 – Spicy Garlic & Ginger Green Beans

All Photos © Christine Elise McCarthy 2017

Follow @celisemccarthy

Tweet

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

~

All my posts now have a VERY customizable PRINT & PDF option.  Create a PDF & save the recipe to your computer or print it out.  It offers a “remove images” option & you can delete any part of the post you do not need before printing.  The button is below by the Twitter & Facebook links.

~

 

Click the image above to watch the video.

So easy & delicious over rice or my Garlic & Ginger Cauliflower Rice.

Spicy Garlic and Ginger Green Beans

INGREDIENTS

12 oz green beans

1 onion – sliced

1 TBS (more or less – to taste) crushed red pepper

Splash of soy sauce

1-2 TBS coconut oil (or olive oil)

4 garlic cloves – minced

1 TBS ginger – minced

Sesame seeds as garnish

DIRECTIONS

In a very large saute pan (or wok) – heat the oil on high heat.  Add the onions, green beans & crushed red pepper.  Stir & cook until the green beans are cooked to your desired softness.  I like them a bit crunchy & probably cooked them for between 5-8 minutes.  At the very end, add the minced garlic & ginger & stir to incorporate.  Cook for maybe a minute or two.  Garnish with sesame seeds & eat it as a side or over rice.  Ymmmmmmm!

The top video there is trailer for my novel.  The second is me reading from it a while back – at Vroman’s.

Vegan Creamy Roasted Red Pepper & Sweet Potato Soup with Coconut-Ginger Cream, Pistachios & Pomegranate Seeds

 

All Photos © Christine Elise McCarthy 2016

Follow @celisemccarthy

Tweet

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

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.

This might – honestly – be the most delicious soup I have ever made and it is as easy as can be.  If you have a blender, food processor or immersion blender – you can wow the fuck out of your friends with this glorious, autumnal, light & healthy, rich & creamy soup!  I used all the random veggies that I had wilting in my vegetable bins.  You can add or subtract ingredients but I gotta say – this baby is kinda perfect!  Very little added oil & chock full of veggie nutrients.  The Coconut- ginger cream is certainly optional but it adds a nice level.  The pistachios & pomegranate were for texture & color – but they can go with little impact on this soup.  If you are not vegan – stirring in a little goat cheese might be a nice touch.

Vegan Creamy Roasted Red Pepper & Sweet Potato Soup with Coconut-Ginger Cream, Pistachios & Pomegranate Seeds

Serves 4 very well

INGREDIENTS

3 medium sweet potatoes – sliced into 1/2-inch rounds

3 bell peppers – halved & seeded

1/2 onion (or a leek or some shallots) – peeled & cut in half

10 small carrots – ends trimmed

1 jalapeno (optional)

1 TBS fresh lemon juice (optional)

2 garlic cloves

1 tsp red (or other) curry powder (or curry paste)

1 tsp smoked paprika

1/2 tsp ground cumin

1/2 tsp cinnamon

1/2 to 1 tsp cayenne

Several fresh thyme sprigs (or 1/2 tsp dry thyme)

4 cups vegetable stock

olive oil (or coconut or other oil)

S&P

Garnish – pistachios and pomegranate seeds (optional)

for the coconut-ginger cream

5.5 ounces coconut milk

1-3 TBS minced ginger (I used a squeezable kind) – or to taste

DIRECTIONS

Heat the oven to 450 degrees.

Toss the vegetables in a bit of olive oil & spread in a single layer on cooking sheets (covered with either foil sprayed with cooking spray or parchment paper).  Salt & pepper liberally.  Cook for about 30+ minutes or until the veggies are soft.  Some might need to come out earlier than others.  I cooked an extra sweet potato to put in my dogs’ food tonight.  They LOVE sweet potatoes.  The bell peppers should blacken a little bit.  When the peppers are done – either put them in a tightly-closed container or wrap them in foil to cool a bit.  This will make them sweat & the skins should peel off nicely under running water.  Do not worry if all the skin does not come off.

Meanwhile – combine the coconut milk & ginger – adding ginger in increments – until it tastes good to you.  Set aside.

Once you can handle the veggies (not the sweet potatoes) – chop them a little bit.  Seed the jalapeno to make it less spicy.  I used the seeds.

Heat a little olive oil in a large stock pot & add the chopped veggies & sweet potato and garlic.  Stir to combine & then add stock & spices.  Squeeze in about a TBS lemon juice.  Bring to a boil & turn off heat.

Puree the soup in batches or with an immersion blender.  I added about 1-2 cups of water to thin it enough to puree in the blender.  Season with S&P.

Serve garnished with coconut-ginger cream, pistachios & pomegranate seeds.

Vegan Spicy Ginger-Garlic Red Pepper Beef Steak with Vegetable Fried Cauliflower Rice

 

All Photos © Christine Elise McCarthy 2016

Follow @celisemccarthy

Tweet

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

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.

I whipped both the rice & the beef up within 30 minutes – the beef part taking about ten minutes.  SO EASY!   This is quick, easy & the most exotic ingredient is dark soy sauce – which is a very optional ingredient.  As a Beyond Meat superfan – I was unfamiliar with these Gardein Beefless Tips – until today.    I must confess – I found them quite delightful.

This recipe is pretty healthy – especially if you use cauliflower rice.  I threw mine together with cauliflower, carrots, zucchini & jalapenos, ginger, garlic & some soy sauce and a squeeze of some Kung Pao sauce – because that was what I had.  You can stir fry any combination of veggies & spices you prefer.  Here are a few variations of cauliflower rice for you to consider:

Spicy Vegan Chicken in Pad Thai Sauce with Garlic and Ginger Green Beans and Cauliflower Rice (above)

Garlic & Ginger Cauliflower Rice (above)

Easy Cilantro Scallion Lime Cauliflower Rice (above)

Coconut, Ginger & Jalapeno Cauliflower “Rice” (above)

Spicy Orange Cauliflower with Cauliflower Fried Rice (Vegan & Gluten Free) (above)

Any of those rices would work – or any invention you might come up with.

Vegan Spicy Ginger-Garlic Red Pepper Beef Steak

Serves 2

INGREDIENTS

9 oz vegan steak tips or other vegan beef

2 red bell peppers – sliced

1 onion – sliced in a similar shape to the bell pepper strips

Olive oil (or coconut oil)

1 tsp crushed red pepper (optional)

2 TBS minced ginger (I always use jarred because t is so much easier)

1-4 garlic cloves – minced

1 cup low-sodium soy sauce (or tamari)

1 cup water

2 TBS dark soy sauce (omit if you cannot find it)

1/2 cup (or more to taste) brown sugar

1-3 TBS cornstarch

Garnish – scallions & COOKED CAULIFLOWER RICE (make ahead because the beef cooks quickly)

DIRECTIONS

Heat about 1 TBS oil & saute the red bell & onion & beefless tips over high heat until the vegetables begin to get soft – maybe 3-5 minutes.  Add the garlic & ginger & crushed red pepper.  Stir to combine and cook about 1 minute.  Add soy sauce, dark soy sauce, water & brown sugar.  Bring to a boil & stir in cornstarch 1 TBS at a time.  The sauce should thicken very quickly so you might not need to use a second or third TBS.  Your call.  If it gets too thick – just add water.

Serve with your cauliflower rice & some sliced scallions.  Mmmmm!

Coconut, Ginger & Jalapeno Cauliflower “Rice”

 

All Photos © Christine Elise McCarthy 2016

Follow @celisemccarthy

Tweet

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

I think everyone likes rice one way or the other but sometimes you just don’t want that starch & carb thing.  But, sometimes, you find you are 50 years old & are 25 pounds off your game weight.  Sometimes, you can’t fit into even your “fat” pants – unless they have a stretchy waist…and it is always a slippery slope – getting too cozy in those stretchy pants.  Sometimes – you gotta take a stand, make sacrifices, cut yourself off.  Sometimes, you need to cut calories & God knows you are not cutting back on the wine & champagne.  You don’t want to become alchorexic – saving all your calories up to drink at night.  So – what do you do?  You make things like this cauliflower rice!  Seems like rice – but it is just grated cauliflower!  Guiltless & a good way to sneak extra veggies into veggie-suspicious diners.  It really is convincing – especially when incorporated into other dishes – like Thai or Indian foods.

In the past, I have posted Garlic and Ginger Cauliflower Rice, Easy Cilantro Scallion Lime Cauliflower Rice, Cauliflower Fried Rice, and Spicy Thai Fried Cauliflower “Rice” – seen below, respectively.  Today – I am posting a Coconut, Ginger & Jalapeno Cauliflower “Rice.”  If you have never tried it before – trust me – it works!  Really seems like rice but you can shove it in your face like you are at an eating tournament & your ass won’t grow a bit.  It might even tighten up!  So – why not give it a go?

Coconut, Ginger & Jalapeno Cauliflower “Rice”

Serves 4

INGREDIENTS

I head cauliflower – leaves & core cut away

2 jalapeno peppers – seeded & diced

2 TBS grated fresh ginger or ginger paste

1 cup unsweetened, grated coconut

2 TBS coconut oil

1 tsp ground cumin

S&P

DIRECTIONS

Grate the cauliflower with a box grater or with the grating blade in a food processor.

Heat the coconut oil in a wok or large frying pan & cook the jalapenos until they begin to soften.  Add te ginger & cook one minute.  Add the cauliflower, coconut & cumin & cook about 5 minutes – or until the cauliflower is soften but not mushy.  Season with S&P.

Stores very well in the fridge without clumping.

Vegan Creamy Roasted Cauliflower & Pumpkin Soup with Spicy Red Curry – or – Ginger & Garlic

 

All Photos © Christine Elise McCarthy 2015

Follow @celisemccarthy

Tweet

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

I am offering two ways to make this soup because the red curry one has, essentially the same flavor profile as my Vegan Spicy Thai Pumpkin & Chicken Curry – seen above.  I had a lot of extra of those ingredients so it made sense just to use them.  But – if you prefer less spice & a nice ginger flavor – I will post that recipe here, too.

This soup is easy & filling & can be completely pureed or partially pureed – leaving some chunks & texture.

If you are using fresh pumpkin – don’t throw those seeds away!  Make my EASY Homemade Crunchy Roasted Pumpkin Seeds – seen above.

Vegan Creamy Roasted Cauliflower & Pumpkin Soup with Spicy Red Curry – or – Ginger & Garlic

Makes a lot – enough for 8-10

INGREDIENTS

1 large head of cauliflower – cut into florets

1 pumpkin about the size of the cauliflower – peeled & cubed

2 leeks – sliced

2 TBS turmeric

Olive oil

1-2 (15 oz) cans of coconut milk (depending on how much produce you have & how thick you like your soup

4 cups water (or veggie stock)

S&P

GARNISH – sour cream (I used vegan Tofutti brand) or cilantro or basil on the red curry version.

for the red curry

2 TBS red curry paste

6 kaffir lime leaves – leaves slit to release flavor (as above_ or 1 TBS lime zest

juice of 1/2 lime

OR –

for the ginger garlic

2 TBS minced fresh ginger

1-4 cloves of garlic – minced

DIRECTIONS

Heat the oven to 400 degrees.

Toss the cauliflower in a little olive oil & roast for 20 minutes.  No need to turn them.  Set aside.

Meanwhile, heat a little olive oil & cook the leeks until soft – maybe 5 minutes.

___________________________________________________________

Now add EITHER:

2 TBS red curry paste

6 kaffir lime leaves – leaves slit to release flavor (as above_ or 1 TBS lime zest

juice of 1/2 lime

OR:

2 TBS minced fresh ginger

1-4 cloves of garlic – minced

___________________________________________________________

Cook for about a minute on high heat & then add pumpkin, coconut milk, water or stock & turmeric.  Bring to a boil & cook until the pumpkin is soft (this will depend on the size of your cubes).

Add about half (more or less) of the cauliflower & puree the soup.  I did this with an immersion blender but a regular blender is fine – just do it in batches & BE CAREFUL you don’t burn yourself.

Taste for seasoning.  Add salt or pepper or more curry paste or more lime or even stir in a bit more fresh ginger – depending on which version you went for.  If the soup is too thin, cook it with the top off until it thickens.  If it is too thick, add more water.

Heat the soup through & serve with a few whole roasted cauliflower florets in each bowl.  Drizzle with sour cream – if you are using it.  Serve!

Coconut & Ginger Rice Pilaf with Pomegranate Seeds

All Photos © Christine Elise McCarthy 2015

Follow @celisemccarthy

Tweet

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

It is October 6th & LA is facing yet another triple-digit temperature weekend & I am so fucking over it!  My mood could not be gloomier & all this fucking sunshine & heat & “what a gorgeous day – we should go do something” shit is crushing my soul.  I want cold & rain & Nick Cave & stuff like THIS Lucy Rose video for Shiver.  Or – moody music like Banks’ Brain – and THIS magical pole dancer who is like a jewelry box ballerina – or just the right amount of Bon Iver (because too much makes everything worse).  I want cold so I can bundle up in clothes and cook things that smell comforting and warm the house.  I want a fire & red wine.  I do not want to feel exactly as fat as I am as my shrinking clothes cling to me in the sticky heat & the thought of cooking or eating – or even red wine – seem cloying & claustrophobic.  How I managed to gain weight during a month-long heat wave can only be explained by an excess of the champagne I use to chill myself down & cheer myself up.   But – I want to un-think some things & I want even worse to un-know other things.  And – I know – some things cannot be unseen – and some things cannot be unfelt.  But – I still wish we were at least having weather that supported my killing (dulling – at least) my feelings with food – and the distraction of creating it & photographing it & blogging about it.

Ah, well.  Life goes on & I did make this rice pilaf today & it is tastier than I expected.  It is my third dish in recent days using the seeds (arils) of a pomegranate.  They add a nice burst of things that are good for you (including fiber) and a sweet surprise & gorgeous color.  You need to learn to power past any instinct you have to try to spit the seeds out.  Just crunch through them or you will be in Hell.

Coconut & Ginger Rice Pilaf with Pomegranate Seeds

Serves 2 as a main course or 4 as a side

INGREDIENTS

1/2 cup orzo

1 cup rice – white or jasmine or basmati

2-3 TBS coconut oil

2 TBS minced ginger (I had some in a tube)

2 1/2 cups vegetable stock

Pomegranate seeds (arils)

Cilantro or mint – chopped as garnish

DIRECTIONS

Heat the coconut oil over med-high heat & toast the orzo until it is golden – which happens in just a few moments.  Add the rice & toast a bit more (being sure not to burn the orzo).   Add the ginger, stir – and then add the stock.  Bring to a rapid boil & reduce to the lowest heat.  Cover (wrapping a kitchen towel around the lid helps create a tighter seal) and cook about 20 minutes.  Fluff & serve with pomegranate arils & chopped herbs.

Spicy Vegan Chicken in Pad Thai Sauce with Garlic and Ginger Green Beans and Cauliflower Rice

 

All Photos © Christine Elise McCarthy 2014

Follow @celisemccarthy

Tweet

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

~

This is pretty spicy & quite delicious and, due to the tamarind, has a very different flavor from most of the other Asian vegan chicken dishes I have posted.  I used the tamarind paste below which looks like thick tar.

This made my Pad Thai sauce inky & thick & somewhat hard to photograph – lemme tell you.  You might want to use a thinner type – like below –

or tamarind juice or – if tamarind is to exotic for your market – substitute 1) a TBS vegan Worcestershire sauce mixed with a few TBS tomato paste or 2) 1/4 cup orange juice mixed with 2 tablespoons lime juice or look HERE for other ideas.  OR – in a real pinch – buy some jarred or other pre-made Pad Thai sauce.

I served this with my Spicy Garlic & Ginger Green Beans & my Garlic & Ginger Cauliflower Rice – both seen below.  It was a very successful combination!

This is easy-peasy & could be made with real chicken but Beyond Meat makes such a wonderful vegan one – why not try it out?  Just once?

Spicy Vegan Chicken in Pad Thai Sauce

INGREDIENTS

9 oz vegan chicken – cut into cubes

1/2 cup vegetable stock

1 TBS sriracha

1 jalapeno – diced (seeded – if you are sensitive to spices)

2 TBS  hoisin sauce (optional)

2 TBS tamarind

3 TBS soy sauce (or fish sauce if you are not vegetarian)

1 TBS vegetarian or oyster flavored sauce

1 TBS soy sauce

2 TBS rice vinegar

1 TBS white sugar

2 TBS brown sugar

4 garlic cloves – minced

Possible garnish: chopped cashews or peanuts, chopped purple cabbage, grated carrots, chopped scallions, lime wedges, cilantro

DIRECTIONS

Basically – put all the ingredients (except the chicken & garnish) in a pot, whisk together & boil until it reduces by 1/3.  Add the chicken to it & heat through.

Serve over rice (or cauliflower rice) and maybe green beans garnish as you please.  Then settle down & watch the video below of me reading from my book – Bathing & the Single Girl – at Vroman’s last month!

 

The top video there is trailer for my novel.  The second is me reading from it a while back – at Vroman’s.

 

Garlic and Ginger Cauliflower Rice

All Photos © Christine Elise McCarthy 2014

Follow @celisemccarthy

Tweet

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

~

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.

~

This is not my first recipe for cauliflower rice.    I posted Easy Cilantro Scallion Lime Cauliflower Rice

and Spicy Thai Fried Cauliflower Rice

and Spicy Orange Cauliflower with Cauliflower Fried Rice 

and Cauliflower Sushi Rice.

It really is a wonderful & easy substitution for real rice & comes together even faster.

I used coconut oil but olive oil would work.  Coconut oil adds a nice layer of flavor to this, though.  I also had a HUGE head of cauliflower which produced about 6-8 cups of cauliflower rice.  If you have a smaller one – adjust the ingredients.

Garlic and Ginger Cauliflower Rice

INGREDIENTS

1 head cauliflower – grated on a grater or in a food processor with the grater blade (I ended up with 7-ish cups)

3 TBS coconut oil (or olive oil)

10 garlic cloves – minced

4 TBS ginger – grated fine

2 TBS rice vinegar

salt to taste

Scallions – sliced – as garnish

DIRECTIONS

I used a large wok that I cooked my Garlic & Ginger Green Beans in so you can see remnants of that dish in the pan.  The two dishes really do compliment each other so I recommend the pairing!

Grate your cauliflower.  Heat coconut oil in a wok (or other large saute pan) over high heat.  Add the cauliflower & stir it so it all gets a little oil on it & cook until soft – maybe 5-8 minutes.    At the end – add the garlic & ginger & rice vinegar.  Stir to incorporate & maybe add a bit of salt.  Add a few sliced scallions & you are good to go!

The top video there is trailer for my novel.  The second is me reading from it a while back – at Vroman’s.

Spicy Garlic and Ginger Green Beans

 

All Photos © Christine Elise McCarthy 2014

Follow @celisemccarthy

Tweet

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

~

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.

~

 

 

So easy & delicious over rice or my Garlic & Ginger Cauliflower Rice.

Spicy Garlic and Ginger Green Beans

INGREDIENTS

12 oz green beans

1 onion – sliced

1 TBS (more or less – to taste) crushed red pepper

2 TBS coconut oil (or olive oil)

4 garlic cloves – minced

1 TBS ginger – minced

Sesame seeds as garnish

 

DIRECTIONS

In a very large saute pan (or wok) – heat the oil on high heat.  Add the onions, green beans & crushed red pepper.  Stir & cook until the green beans are cooked to your desired softness.  I like them a bit crunchy & probably cooked them for between 5-8 minutes.  At the very end, add the minced garlic & ginger & stir to incorporate.  Cook for maybe a minute or two.  Garnish with sesame seeds & eat it as a side or over rice.  Ymmmmmmm!

 

The top video there is trailer for my novel.  The second is me reading from it a while back – at Vroman’s.

 

Vegan Spicy Ginger Beef with Ramen Noodles and Kale

 

All Photos © Christine Elise McCarthy 2014

Follow @celisemccarthy

Tweet

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

~

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.

~

I was always a Top Ramen fan.  Way back in the 1970’s – my mother used to buy it by the case & my father & I would devour it.  Both of us preferred the noodles drained of broth.  Even as a chubby, twelve-year-old – I could eat several in a sitting.  It wasn’t until I was older that I discovered there are about 400 calories in each package & enough sodium to kill a horse.    Do you realize that the powers that be have determined that each package contains TWO servings??  Who the fuck are these people?  Two servings per package my ass.   Anyway, eating two packages on one’s own is an 800 calorie adventure with 128% of your recommended sodium for the day.  So – they became a too guilt-ridden for me to eat once I could afford not to eat them.

These noodles I used here, however, seem like they ought to be healthier – but a little research proved somewhat disappointing on that front.    The entire package contains about 1000 calories and 115% of your recommended daily sodium intake.  Still, with the meat & veggies added – these noodles can easily feed two or more – depending on how much you add to them.   So – rather than wolfing 800 calories alone – these guys allow two or more to divvy up the 1000 calories.

I used these Trader Joe’s beef strips – despite the fact that they were a month expired.  Why were they expired?  Because I have become obsessed with Beyond Meat’s faux chicken & got off the faux beef for a while.  Once Beyond Meat comes up with a beef strip – I am certain I will give them my loyalty there, too.  But – if Beyond Meat isn’t available near you – try the Trader Joe’s chicken strips.   These beef strips are the best version I have found yet.   So – I ate the month old strips because I am frugal & I hate waste and I was the only one eating it so – if it really WAS bad – I would be the only one getting ill.  I did not get ill – FYI – so feel free to ignore the expiration dates yourself.

Anyway – I digress.  This dish takes a few steps but all are simple & quick & the result is very yummy.  You could use other noodles, even the curly, sodium-rich Top Ramen or rice or wrap it up in lettuce cups.  Your call.

One note – if you do not own a microplane zester but you cook a lot – invest in one of THESE guys.  They are well worth the $10 investment.

Vegan Spicy Ginger Beef with Ramen Noodles and Kale

Feeds two very well

INGREDIENTS

10 oz Ramen noodles

8 oz vegan beef

Cornstarch

Olive oil

1 TBS low sodium soy sauce (or fish sauce if you are not vegan)

1 TBS water

1 tsp lime zest

1 TBS lime juice

1 TBS chili paste or sriracha

1 tsp brown sugar

1 head kale – ribs removed & chopped

1 cup grated carrots

1 jalapeno – seeded & diced

4 scallions – chopped

4 garlic cloves – minced

1 TBS fresh ginger – minced

1 tsp crushed red pepper

Garnish: cilantro, scallions, cucumber slices & lime wedges

DIRECTIONS

Cook the noodles as directed, rinse in cold water & set aside.

Whisk together the soy or fish sauce, water, lime zest & juice, chili paste or sriracha & brown sugar.  Set aside.

Cover your beef with some cornstarch.  Heat a TBS of olive oil or so in a saute pan & brown the beef.  Plate it & set aside.

In the same pan, add a bit more olive oil & saute the scallions until soft.  Put on the plate with the beef.

In the same pan – add more live oil (if you need to) and saute the jalapeno, carrots until they soften a bit.  Add the kale & saute until the kale wilts a bit & turns bright green.  Set the veggies aside.

In the same pan, add olive oil (if needed) and flash fry the garlic, ginger & crushed red pepper – not longer than 30 seconds or so.  Add the soy sauce mixture & bring it to a boil & let it thicken a few minutes.  Add the beef & combine & then add the noodles & heat through.

Add the veggies & toss to combine.

Serve with garnish of your choice.  Slop that shit down.  Enjoy!