Hearty & Spicy Vegan Eggplant & Mushroom Bolognese Pasta Sauce

Leave a comment

 

All Photos © Christine Elise McCarthy 2016

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

images (1)download (1)

6-16-16 (103)

6-16-16 (81)

BathingandthesinglegirlCover

vromans back

6-16-16 (55)

6-16-16 (119)

I had a fridge chock full of produce & not enough days of cooking before me to get through it all without a lot of it going bad – so – I made this very thick & hearty tomato sauce.  It is a great way to use a ton of veggies & clean out that fridge.  Additionally – if you puree it or use an immersion blender – you can hide the veggies from kids & other finicky palates.

I grilled the eggplant first – to add a smokey flavor – but this is not necessary.  I used kale & collard greens – because I had them – but they are totally optional – or you could use spinach, instead.  You can eliminate a lot of the ingredients without a negative impact on this sauce so feel free to customize it.

I had a bunch of sage that I had frozen.  It worked really well in this sauce – so – if you have herbs that are going to spoil, put them in sandwich bags & freeze them for use in future sauces.

6-16-16 (26)

6-16-16 (47)

6-16-16 (91)

Hearty & Spicy Vegan Eggplant & Mushroom Bolognese Pasta Sauce

Makes a boatload – so either serve a large group or freeze some

INGREDIENTS

9 oz vegan beef crumbles (I used Beyond Meat)

Olive oil

7 Japanese eggplants (or 3 large regular eggplants)

2 onions – diced

2 bell peppers – diced

2 large zucchini – chopped

4 jalapenos – diced (optional)

1 bunch kale – (optional) ribs removed, washed & chopped (or spinach)

1 bunch collard greens – (optional) ribs removed, washed & chopped fine (or spinach)

8 oz mushrooms – sliced

1/4 cup fresh sage – chopped

1-6 garlic cloves – chopped

1/2 cup tomato paste (1 small can)

3 (26 oz) containers of chopped & strained tomatoes – in any combination (I used 2 strained & 1 chopped)

1/4 cup vegan Parmesan (very, very optional)

1 TBS salt

1-3 tsp crushed red pepper (according to your tolerance for heat)

1 TBS dry parsley

1 TBS oregano

1 TBS thyme (I used fresh chopped)

1/2 cup fresh basil – chopped

GARNISH – Cooked pasta, fresh chopped parsley or basil

6-16-16 (8)

6-16-16 (16)

6-16-16 (30)

6-16-16 (33)

6-16-16 (35)

6-16-16 (78)

6-16-16 (122)

DIRECTIONS

If you are grilling the eggplant – slice them & either spray them with cooking spray or brush them with olive oil & then grill them on both sides.  Set aside to cool – then chop.  Set aside.

6-16-16 (9)

6-16-16 (10)

6-16-16 (11) 6-16-16 (12)

6-16-16 (19)

Heat 2-3 TBS olive oil in a large stock pot.  Add onions & bell peppers & jalapenos.  Saute until softened.

6-16-16 (13)

6-16-16 (14)

Add the zucchini & mushrooms & saute until tender.  Stir in the chopped eggplant.

6-16-16 (15)

6-16-16 (17)

6-16-16 (22)

6-16-16 (24)

Add the greens you are using & fold in so they wilt.  Add the garlic & cook for a minute or two.

6-16-16 (25) 6-16-16 (27)

Add all the other ingredients – EXCEPT the beef crumbles.   Bring to a boil & then reduce the heat & simmer for about 30 minutes.  If it gets too thick, add water.

6-16-16 (28)

6-16-16 (29)

6-16-16 (31)

6-16-16 (38)

6-16-16 (40)

Now – if you are going to puree the sauce or use an immersion blender – now is the time.   Whatever you decide – pureed or not – add the beefy crumbles & heat through.

6-16-16 (34)

Season with S&P.

Toss some of the sauce with cooked pasta.  You will have a lot of sauce left over – unless you are feeding a very large group.  Garnish with basil and/or parsley.

6-16-16 (43)

6-16-16 (44)

6-16-16 (88)

6-16-16 (97)

6-16-16 (106)

6-16-16 (121)

Fennel, Swiss Chard, Spinach, Kale & White Bean Gratin (Vegan or Not)

Leave a comment

 

All Photos © Christine Elise McCarthy 2016

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

images (1)download (1)

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.

4-16-16 (141)

4-16-16 (107)

BathingandthesinglegirlCover

vromans back

4-16-16 (117)

4-16a-16 (5)

I get Farm Fresh To You deliveries every other week.  You are allowed to customize the deliveries but, sometimes, I forget and the result is that I end up with an infinity of leafy greens.  This week: two kinds of lettuce, Swiss chard & kale.  And fennel.  And more.  But thatsalotta greens!  Plus, I already had fennel from the last delivery & about 5 pounds of spinach.  So – I decided to make something that would use as many of the greens as possible – this dish.  The greens you use can vary but you need a lot of whatever you select because they reduce dramatically.

I used real Parmesan in this (because I had it) but vegan Parm – or even another vegan cheese (like mozzarella or cheddar) would work.  I used almond milk but I think a thicker milk might have been better.

NOTE – Also – you might want to add some cheese to the veggie mix.  I didn’t because I was trying to keep this dish on the light side.

4-16-16 (109)

4-16-16 (115)

Fennel, Swiss Chard, Spinach, Kale & White Bean Gratin (Vegan or Not)

Serves 6

INGREDIENTS

5 TBS vegan butter

2 small bulbs fennel – chopped

1 onion (I used 1 brown & 1/2 red onion) – diced

4 or more garlic cloves (I used 4 cloves & 2 stalks of green garlic) – chopped

1 bunch Swiss chard – ribs removed & chopped

1 bunch kale – ribs removed & chopped

2-4 cups spinach

2 TBS fresh thyme

3 TBS flour

1 cup Parmesan (vegan or otherwise) – optional – for adding to the veggies – see NOTE above

1 1/2 cup vegan milk (I used almond milk but a thicker milk might be better – or half & half, if you are not vegan)

2 14 oz cans white beans – drained & rinsed

1 1/2 cups bread crumbs (I used Panko)

1 cup Parmesan (vegan or otherwise) – or other cheese (mozzarella or cheddar) for topping

4-16-16 (78)

4-16-16 (84)

4-16-16 (79)

4-16-16 (91)

4-16-16 (96)

4-16-16 (100)

4-16-16 (129)

DIRECTIONS

Heat the oven to 400 degrees.

Melt TWO of the five TBS of butter in a large stock pot.  Add the fennel and onion & saute until soft.  Add thyme & combine.  Add the garlic & stir for a minute.  Add the greens – in stages – adding more as each bit wilts.

4-16-16 (82)

4-16-16 (83)

4-16-16 (85)

4-16-16 (86)

4-16-16 (87)

4-16-16 (88)

4-16-16 (89)

4-16-16 (90)

Add the flour & milk & bring to a boil.  Reduce to low & simmer as it thickens a bit.  Add the beans & season with S&P.  If you are adding cheese to the veggies – do that now & stir to combine.

4-16-16 (92)

4-16-16 (93)

4-16-16 (94)

4-16-16 (95)

4-16-16 (97)

Meanwhile – melt the remaining 3 TBS butter & toss with the breadcrumbs and 1 cup of cheese.

Treat a 9 x 13 casserole pan with cooking spray or oil & put the veggie mix in.  Top with the breadcrumb mix.  Bake for about 30 minutes or until breadcrumbs turn golden.

Let rest 10 minutes & serve.

4-16-16 (101)

4-16-16 (102)

4-16-16 (103)

4-16-16 (106)

4-16-16 (125)

4-16-16 (134)

4-16a-16 (4)

Vegan Roasted Golden Beet Risotto with Parmesan & Beet Greens Pesto

Leave a comment

 

All Photos © Christine Elise McCarthy 2016

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

images (1)download (1)

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.

3-23-16 (31)

3-23-16 (130)

BathingandthesinglegirlCover

vromans back

3-23-16 (123)

3-23-16 (64)

I love beets.  I always have.  I have discovered, however, that many folks don’t think they like them – until they have fresh ones roasted.  I have converted more than a few people from beet-haters to beet-lovers.  And why hate them?  They are really a lot like carrots – sorta earthy & sweet.  Who hates carrots?

Anyway – risotto is easy – despite its reputation.  So – though this recipe has a few steps – they are all easy & you end up with a fuckton of yummy, vegan risotto!  If you are not vegan – you could stir in some real Parmesan or – even better – some goat cheese.  If you ARE vegan – you, too, could opt to stir in a vegan creamy cheese – like cream cheese or any of the brands that make soft, spreadable vegan cheeses.  Or – go with no cheese.  Your call.

The pesto is easy & makes great use of the beet greens but you can omit it – or make it with kale or some other greens – even traditional pesto – with basil.

If I were not on a diet – I would have tossed a few chopped walnuts or pistachios on the bowls as garnish.  If you are in a “giving zero fucks” mood – toss some motherfucking nuts on there & get your chow on!  I ain’t judging!

3-23-16 (32)

3-23-16 (129)

3-23-16 (113)

Vegan Creamy Golden Beet Risotto with Parmesan & Beet Greens Pesto

Serves 4-6

INGREDIENTS

for the beet greens pesto (this makes way more than you will likely use on this dish but you can freeze it or put in on pizza, toss it with pasta or use it as a sandwich spread)

Tops to several beets (I used the tops to about 6 beets – both red & golden) – washed VERY, very well & stems trimmed off

Several kale leaves (only because I had them – so this is easy to omit – if you want to) – ribs removed

2-6 garlic cloves (according to your taste for garlic)

1/2 cup nuts (I used raw almonds but walnuts, pecans, pistachios or pine nuts will work)

1/4 cup oil

1/2 cup water (more or less)

1/4 cup vegan Parmesan (or a TBS or 2 of nutritional yeast)

S&P

for the golden beet risotto

4-6 large beets (I had 3 large golden beets & 3 small red ones) – I like a lot of veggies in my risotto to lower the carb hit

3 TBS coconut oil or olive oil

4 garlic cloves (less if you are not a big garlic fan)

1 onion – diced

2 cups Arborio (risotto) rice

1 cup dry white wine (optional – use more stock if you don’t want to use wine)

8 cups vegetable stock

1/4 cup (or more) vegan Parmesan (or other cheese – as you prefer)

S&P

Garnish – more cheese, parsley and maybe some chopped nuts (like pistachios or walnuts) – and maybe some chopped or sliced roasted beets

3-23-16 (14)

3-23-16 (16)

3-22-16 (27) - Copy

3-22-16 (28) - Copy

DIRECTIONS

for the pesto

WASH THE GREENS WELL!  Beets greens are usually very gritty.  In a food processor, pulse the nuts & garlic & cheese until blended.  Pulse in the greens & kale & oil & then only add as much water as you need to get it to the pesto texture you prefer.  I went drier than usual with this because I wanted it to sit on the risotto without blending – just so I could photograph it.  You can go wetter – if you prefer.  Season with S&P.  Set aside.

3-2-16 (18)

3-2-16 (19)

3-22-16 (30)

3-22-16 (31) - Copy

3-22-16 (32)

For the Vegan Roasted Golden Beet Risotto with Parmesan

Heat the oven to 450-500 degrees.

Wrap the beets in foil.  If you are using two colors – wrap them separately or the red ones will dye the golden ones.

Cook for about an hour or until they are tender.  Allow them to cool & then rub the skin & rough parts off under running water.  Use a knife to get any stubborn places.  Dice or slice them – reserving a bit for garnish later.  This can be done a day or two in advance – just store them in the fridge.

3-23-16 (21)

3-23-16 (27)

Bring the vegetable stock to a boil & reduce to a simmer.

Heat the oil & saute the onions until translucent.  Add the rice & stir so all the rice is coated in oil.  Add a bit more, if you need to.  Cook for about 3 minutes or until the edges of the rice start to look translucent.  Add the garlic & stir for 1 minute.  Add the wine (or one cup of stock) and cook until it is absorbed.  Add the beets (reserving some for garnish) and combine.  Now – over medium heat & stirring almost constantly, add the stock one cup at a time – allowing to to get absorbed each time.  I like my risotto a little wetter but this is a personal preference.  Cook until the rice is just tender – NOT mushy – this may or may not take up all the stock.  Stir in any cheese you are using.  Season with S&P.  Add more stock (or water) if it gets too thick.

3-23-16 (12) - Copy

3-23-16 (13) - Copy

3-23-16 (17)

3-23-16 (18)

3-23-16 (20)

3-23-16 (22)

3-23-16 (25)

3-23-16 (26)

3-23-16 (29)

Serve immediately & garnish with a dollop of beet greens pesto, more beets, parsley, more cheese & any nuts you might have decided to use.

3-23-16 (35)

3-23-16 (48)

3-23-16 (70)

3-23-16 (92)

3-23-16 (137)

3-23-16 (148)

Creamy Kale & Potato Gratin (Vegan or Vegetarian)

Leave a comment

 

All Photos © Christine Elise McCarthy 2016

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

images (1)download (1)

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.

2-20-16 (169)

2-20-16 (184)

BathingandthesinglegirlCover

vromans back

My intention was to make this entirely vegan – and I almost finished it vegan – but it came out of the oven looking very sad – because the vegan cheeses I used did not melt well & it was just a delicious-smelling but not pretty (really not pretty) thing that I could not post here & lure a single person to try it.  If you are not vegan – use whatever cheeses you prefer and, if you are vegan, either use your favorite (and – hopefully – melty) mozzarella.  I used real mozzarella in the last half hour of cooking time – which is why it has the golden, melted topping.  But – had I not been under pressure to make it LOOK pretty – I would have left it vegan & just shoveled it into my face – because it really is yummy!  And – when I am home & eating alone – WTF do I care what it looks like?  So – vegan or not – I think you can modify this to suit your diets & have a yummy kale & potato gratin.

2-20-16 (160)

2-20-16 (183)

2-20-16 (197)

2-20-16 (204)

Creamy Kale & Potato Gratin (Vegan or Vegetarian)

Serves 6 as a side

INGREDIENTS

1-2 TBS olive oil or coconut oil

1/2 large onion – diced

2-4 garlic cloves – chopped

1-3 jalapenos – diced (very, very optional – I just like spice so I used 3)

2 small heads of kale – ribs removed & chopped

10 small potatoes (or any combination – I used a mix) – sliced into 1/4″ slices

2 cups soy or almond or other milk

2/3 cup vegan sour cream

10 slices vegan cheese (I used 2 sharp cheddar slices & 8 Chao Original slices) or other grated cheeses (I used about 1 cup but more is always better and I would have used way more had I had it – but less is healthier so…your call)

1-2 cups grated vegan mozzarella (I used real mozzarella because I had it but my homemade vegan mozzarella would be great and it kinda melts!)

 2-20-16 (108)

2-20-16 (110)

2-20-16 (111)

2-20-16 (115)

DIRECTIONS

Heat the oven to 350 degrees.

Whisk the sour cream into the milk & set aside.

Heat the oil in a large saute pan.  Cook the onions until soft & then add the kale, jalapenos (if using) and the garlic.  I added a few TBS of water to aid in the wilting of the kale.  You can do this or not – but simply cook until the kale is wilted & soft.  Set aside.

2-20-16 (112)

2-20-16 (113)

Grease a casserole pan (I used olive oil Pam) and layer 1/3 of the potato slices in the bottom of the pan.  Add 1/2 the kale & 1/3 of the non-mozzarella cheese.  Add another 1/3 of the potato, the rest of the kale & another 1/3 of the non-mozzarella cheese.  Top with remaining potato & non-mozzarella cheese.  Pour the milk/sour cream blend over it all.  I was a lazy whisker & my sour cream stayed lumpy.  It looks bad but didn’t hurt the recipe.  Add some S&P.

2-20-16 (117)

2-20-16 (118)

2-20-16 (119)

2-20-16 (120)

2-20-16 (121)

2-20-16 (122)

2-20-16 (123)

2-20-16 (124)

2-20-16 (127)

2-20-16 (162)

2-20-16 (192)

Cover with foil & bake for 1 hour.

Remove from oven & top with the grated mozzarella.  Bake – uncovered – another 20-30 minutes or until the gratin is sorta firm & your cheese (especially if using real cheese) looks done.  Non-melting vegan cheese might never look done – so – be careful not to overcook the gratin because it will dry out.

2-20-16 (135)

2-20-16 (138)

2-20-16 (143)

2-20-16 (166)

2-20-16 (174)

2-20-16 (196)

Vegan Three “Cheese” & Alfredo Lasagna with Power Greens (Kale, Chard & Spinach)

Leave a comment

 

All Photos © Christine Elise McCarthy 2016

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

images (1)download (1)

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.

2-1-16 (12)

2-1a-16 (94)

BathingandthesinglegirlCover

vromans back

2-1-16 (15)

2-1-16 (8)

2-1a-16 (117)

2-1a-16 (78)

This lasagna is delicious & 100% vegan.  I made three kinds of vegan “cheese” for this.  You can make the cheeses yourself (they are all very easy) or buy vegan pre-made varieties.  I used three kinds of sauce, a cup of leftover homemade, the remnants of a jar of Rao’s marinara & a little more than a cup of Rao’s Arrabbiata – my favorite jarred sauce.  You can use all homemade or all from a jar – or mix it up – as I did.

I used red chard, kale & spinach.  You can use any combination of greens that you prefer.  I used cheddar cauliflower, because I had it, but regular cauliflower is just as good (it just has less vitamin A).  I used the sort of lasagna that needs to be cooked in advance – mainly because I noticed the no-cook kind had egg in them.  You can use your favorite vegan lasagna noodles.

I am going to post the three cheeses first.  You can choose to make any or all of them.

12-18-15-55

Best Fast & Easy Vegan Mozzarella (above) – for Melting & Grating – recipe is HERE.

2-1a-16 (41)

Vegan Herbed Tofu “Ricotta”

INGREDIENTS

1 lb extra firm tofu

1 TBS olive oil

1 tsp garlic powder

1-3 TBS mixed chopped fresh herbs (I used thyme & sage)

1 tsp each salt & pepper

1 TBS dry parsley

2-1a-16 (36)

2-1a-16 (37)

2-1a-16 (39)

2-1a-16 (40)

DIRECTIONS

Crumble the tofu & mix in the other ingredients.  Set aside.

2-1a-16 (46)

Vegan “Parmesan”

INGREDIENTS

1/2 cup bread crumbs (I used panko)

1/2 cup pumpkin seeds (pepita) – I used roasted & salted because I could not find raw – but raw will work, too

2 TBS nutritional yeast

1 tsp salt

1/4 tsp dry thyme

2-1a-16 (43)

2-1a-16 (44)

2-1a-16 (45)

DIRECTIONS

I think it would be ideal to grind these ingredients together in a spice mill – but I don’t have one.  You might get a finer result.  I used my food processor & ran it a few minutes.  The pumpkin seeds were not totally ground – but I went with it anyway.

2-1a-16 (47)

2-1-16 (4)

2-1a-16 (92)

Vegan Three “Cheese” & Alfredo Lasagna with Power Greens (Kale, Chard & Spinach)

Makes a standard lasagna

INGREDIENTS

1 lb lasagna noodles – cooked as directed

3 cups pasta sauce of your choice

2+ cups vegan mozzarella – grated

for the power greens

1 head kale – ribs removed & chopped

1 head chard – ribs removed & chopped

2 cups spinach

1 cup fresh basil

4 garlic cloves – minced

1/4 onion – diced

1/4 cup vegan Parmesan

Olive oil

for the alfredo

1 head cauliflower – cut into florets

1 cup vegetable stock or water

2 TBS vegan butter

5 garlic cloves – minced

3/4 cup vegan Parmesan

GARNISH – chopped basil or arugula leaves or parsley

2-1a-16 (104)

2-1a-16 (48)

2-1a-16 (63)

2-1a-16 (66)

DIRECTIONS

Cook the pasta & drain.

for the alfredo

Boil the cauliflower (maybe even boil it in vegetable stock) until very soft.  Drain (I reserved 1 cup of the water I boiled the cauliflower in).

Melt the butter & saute the garlic for one minute.

In a blender or food processor – blend the cauliflower, stock (or water) butter & garlic, vegan Parmesan & a bit of S&P until very smooth.  Set aside.

2-1a-16 (49)

2-1a-16 (50)

2-1a-16 (55)

for the power greens

Heat a TBS or 2 in a large saute pan & heat the onion until soft.  Add the garlic & kale, chard & spinach & heat just until the greens wilt.

In a food processor (not a necessary step – but it prevents large & hard to bite pieces of greens in your lasagna that can flop, hot, out of a bite you are taking & burn you – or just make a mess) – pulse the hot greens, the basil, and 1/4 cup of the Parmesan.  Set aside.

2-1a-16 (56)

2-1a-16 (57)

2-1a-16 (58)

2-1a-16 (59)

2-1a-16 (60)

2-1a-16 (61)

2-1a-16 (62)

2-1a-16 (64)

for the lasagna

Heat the oven to 375 degrees.

In a large lasagna pan, put about 1 cup of sauce on the bottom & then layer noodles.  The rest of the layering can be random & at your discretion – but here is the order I used.  I topped the noodles with half the “ricotta,” half the “alfredo,” then noodles, then all the greens, noodles, remaining “ricotta,” cup or more of sauce, noodles, remaining “alfredo,” noodles, remaining sauce & mozzarella.

2-1a-16 (65)

2-1a-16 (67)

2-1a-16 (68)

2-1a-16 (69)

2-1a-16 (70)

2-1a-16 (71)

2-1a-16 (72)

2-1a-16 (73)

2-1a-16 (74)

2-1a-16 (75)

2-1a-16 (76)

2-1a-16 (77)

2-1a-16 (79)

2-1a-16 (82)

2-1a-16 (83)

2-1a-16 (87)2-1a-16 (85)2-1a-16 (84)

Bake for about 45 minutes or until well heated.  I would say “or until cheese melts,” but many vegan cheeses do not truly melt.  So – just eyeball it until you think it seems done.

I stacked two pieces on top of each other for photos & you could do this, too, for an impressive presentation.  Or not.  Your call.  Garnish with basil or arugula or parsley.  Devour!

2-1a-16 (98)

2-1-16 (14)

2-1-16 (23)

2-1a-16 (114)

2-1a-16 (101)

2-1-16 (1)

Creamy, Vegan Potato (Aloo) & Fresh Fenugreek (Methi) Curry

Leave a comment

 

All Photos © Christine Elise McCarthy 2016

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

images (1)download (1)

1-20-16 (115)

1-20-16 (110)

BathingandthesinglegirlCover

vromans back

1-20-16 (99)

Pictured with Coconut, Ginger & Jalapeno Cauliflower “Rice.”

Aesthetic_bunch_of_fenugreek_greens

The photo of the greens above (which I stole from the internet) is of fresh fenugreek leaves (or methi).  I bought some at my local Indian market (India Sweets & Spices).  From the internet:

Fenugreek is an annual herb with a slightly sweet, nutty flavor often described as a cross between celery and maple. The seeds can be used whole or ground and are commonly found in curry powder.

I had them, so I used them.  If you cannot find them, use spinach or chard or even kale – it doesn’t much matter.

1-20-16 (26).JPG

This is an easy but very creamy dish so it would go over a cauliflower “rice” nicely – and you avoid doubling up on heavy starches.  The flavors here are subtle & mild – a rare dish I added little spice to.   If you cannot find fenugreek SEEDS (any Indian market will have them & they won’t be expensive) – they can be purchased online – Amazon, for example.

I used a random mix of potatoes – and any potatoes would do – even sweet potatoes.

1-20-16 (37)

1-20-16 (75)

1-20-16 (123)

Creamy, Vegan Potato (Aloo) & Fresh Fenugreek (Methi) Curry

Easily feeds 4 with rice

INGREDIENTS

2 cups of methi (fenugreek) leaves or other greens (like spinach or chard or kale)

4 cups of cubed potatoes

1-2 TBS olive oil or coconut oil

1 onion – diced

1-3 serrano (or jalapeno) peppers – seeded & diced (go less or omit – if you hate heat)

1 tsp black mustard seeds (I was out so I used mustard powder)

1/2 tsp ground cumin

1 tsp turmeric

1 tsp chili powder

1/2 tsp fennel seeds

1/2 tsp fenugreek seeds (optional)

1/4 cup vegan sour cream

1/2 cup vegan cream cheese

1/2 – 1 cup unsweetened almond (or other vegan) milk

S&P

Cooked rice or cauliflower rice

OPTIONAL – garnish with Spicy Cilantro and Mint Chutney – seen just below.

4-22-15-3

1-20-16 (38)

1-20-16 (39)

1-20-16 (40)

1-20-16 (41)

1-20-16 (42)

1-20-16 (43)

1-20-16 (44)

1-20-16 (45)

DIRECTIONS

Boil the potatoes until they are just done.  Drain & set aside.

Heat the oil in a large saute pan & add the mustard (seeds or powder), fennel seeds & fenugreek seeds.  Once the seeds start popping – add the onion & chilies.  Cook until the onion begins to brown  bit.   Add the potatoes, fenugreek leaves (or other chopped greens), turmeric, chili powder & cumin & stir to combine.  Cook until your greens wilt.

1-20-16 (46)

1-20-16 (51)

Add the sour cream, cream cheese and milk (add milk in increments until you get the consistency you like) & stir to incorporate them.

Season to taste with S&P.

Serve over rice.

1-20-16 (71)

1-20-16 (96)

1-20-16 (104)

1-20-16 (154)

Easy Vegan Butternut Mac & Cheese with Kale for the Stove Top

Leave a comment

 

All Photos © Christine Elise McCarthy 2015

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

images (1)download (1)

12-21-15 (50)

12-21-15 (53)

BathingandthesinglegirlCover

vromans back

12-21-15 (29)

This is a very easy dish & it is really yummy.  I wanted to make a vegan mac & cheese without cashews & without nutritional yeast – because cashews are calorie dense & because nutritional yeast just isn’t for everybody.   The flavor of this dish is dominated by the butternut squash – but it is a really mild flavor.  Squash is kinda sweet, though, so I thought this needed more salt than I would typically use – to balance that sweetness.  I also used boatloads of Crystal hot sauce (my favorite brand).  Because the bulk of the “cheese” is really squash – this is a much lighter dish than a regular mac & cheese would be – so you can really go fucking nuts shoving it into your face – in an effort to, at least temporarily, fill the gaping hole in your heart.   And then you can pat yourself on the back for eating the (mysteriously trendy) kale that the recipe calls for.  Or – you could give the finger to leafy-green-eating hipsters & blow off the kale – or use spinach or peas or fried sage.  After all – emotional eating is different for all of us & your aching soul wants what it wants.  It is the holidays.  Give in.  Use this creamy carb porn to suppress things that would probably go away if you faced them but who needs that shit?  Facing things?  Leave that to the hipsters, too, while you eat this pasta out of the pan with a serving spoon and think hurtful things about man buns, full beards & whimsical mustaches.  Might as well bust out the liquor, too.   Then, do what I do, and nurse a bottle of champagne while watching doc after doc about people who have it worse than I do.  Human rights violations & Jonestown & international women cruelly subjugated.  The Holocaust.  Rare or incurable diseases.  And then think about how good you actually have it & bust open a second bottle of bubbly to celebrate.    Works for me.

12-21-15 (25)

12-21-15 (31)

12-21-15 (27)

12-21-15 (42)

Easy Vegan Butternut Mac & Cheese with Kale for the Stove Top

Serves 4-6 (or one really depressed person)

INGREDIENTS

1 lb macaroni (or other pasta) – cooked according to directions

1 medium butternut squash – peeled, seeded & cubed

2 TBS vegan butter

2 TBS flour

1 cup unsweetened almond milk (or other vegan milk)

1/2 cup vegan cream cheese

1 vegetable bouillon cube (optional)

2 tsp mustard powder

1 TBS onion powder

1 TBS garlic powder

1 tsp smoked paprika

1 head kale – ribs removed & chopped (optional)

S&P

12-21-15 (18) - Copy

12-21-15 (19) - Copy

DIRECTIONS

Cook your pasta.

Boil some water & cook the squash until it is very soft – maybe 15 minutes.  Drain.

Melt the butter in a stock pot & whisk in the flour.  Add the bouillon cube & then add the milk in small increments, melting the bouillon cube but also not adding more milk until the roux is thick & bubbly.

When you have used the full cup of milk, blend the roux with the squash and cream cheese.  I had to add a little more almond milk to get it to blend – but be careful it doesn’t get too thin.  Add the spices (I added mine later (as the photos show) but that was because I was winging it.  If you add them in the blender – they will blend in better.  Season with S&P.  Blend until very smooth.

12-21-15 (21)

When the pasta is done, drain it & return to the pan.  Stir in SOME of the butternut sauce.  I say some because there might be too much – depending on how wet you like your mac & cheese.  Save a little – to pour on top of the mac & cheese when you serve it.  Stir in the kale until it wilts.  You can heat this on the stove – if things have cooled to much – but be careful not to burn it.  Season again with S&P & serve with a few tablespoons of butternut sauce on top.  Voila!

12-21-15 (20)

12-21-15 (22)

12-21-15 (23)

12-21-15 (24)

12-21-15 (26)

12-21-15 (39)

12-21-15 (40)

12-21-15 (45)