Avocado & Jalapeno Quesadilla with Vegan Sriracha Mayo Dipping Sauce

 

All Photos © Christine Elise McCarthy 2014

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Is a quesadilla REALLY a recipe?  Of course not.  But I made one yesterday & I photographed it & now I am going to share the details.

The only news here for me are these uncooked tortillas.

 

They really DO heat (in a dry pan) in sixty seconds and, for some reason, I feel way classier using them.  If you want go get crazy & make homemade tortillas – like the spinach ones I made in the photo below – the recipe is HERE.  They are really easy but they do take longer than sixty seconds.

 

 

Vegan Sriracha Mayo Dipping Sauce

Blend 1/3 cup vegan (or regular) mayo with 1-2 TBS sriracha.

Avocado & Jalapeno Quesadilla

INGREDIENTS

Tortillas – I used the uncooked ones but any kind will do

Cheese (vegan or otherwise) – I used a pizza blend of cheddar & mozzarella

Avocado – sliced

Jalapeno – seeded & diced

Tomato – diced

Cilantro

DIRECTIONS

If using the uncooked tortillas, cook them up until they JUST begin to brown – like you see above.  When those are ready – assemble the quesadilla in a grill or frying pan over med-high heat.  I stacked cheese & tomato & jalapeno & then avocado (I forgot to add the cilantro!), topped it with another tortilla & pressed it with the lid from another pan.  After a few minutes – maybe 2 – I flipped it.  When it was nicely browned on both sides – I sliced it up & drizzled it with the sriracha mayo & shoved it in my face like it was my first meal in weeks.  I then sat in a food coma for several hours.  It happens.  Don’t judge.

 

 

 

Vegan Beet, Lentil & Rice Burger Sliders with Arugula, Sriracha Mayo & Smoked Black Pepper Cheddar

All Photos © Christine Elise McCarthy 2013

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These patties are genuinely spicy & pretty tasty but they definitely benefited from the various toppings – especially the sriracha mayo.  Plain – they seem a bit lacking but that would really be true of any veggie patty, I think.  As pictured here, the patties themselves are vegan but I used real cheese & real mayo to top them.  If you are vegan – simply make the sriracha mayo with a vegan mayonnaise & either omit the cheese or use a vegan one.

The other thing about these is that they are pretty close to the color of real ground beef – especially when the patties are raw.  Take a look.

I made these into little sliders but you can make them full-sized, if you prefer.  There are a few steps involved, like cooking the rice & lentils but the steps are not complicated.  I used this red cargo rice but any brown rice would do.

I used arugula & tomato but you can top these the way you would top any burger.  Still – the spicy arugula, sriracha mayo & the spicy patties made for a pretty powerful taste treat sensation!  Also, once cooked, these guys should store in the fridge pretty well for a few days.

Vegan Beet, Lentil & Rice Burger Sliders with Arugula, Sriracha Mayo & Smoked Black Pepper Cheddar

Makes 10 slider-sized patties

INGREDIENTS

For the Vegan Beet, Lentil & Rice Burgers

1 large shallot small onion – chopped

4 garlic cloves – chopped

Olive oil

1 cup of raw beets – peeled & grated

1 plus 1/2 cups cooked lentils

2 cups cooked brown (or other) rice

1 tsp smoked paprika

1/2 tsp ground thyme

1 tsp salt

1 tsp pepper

1/2 tsp cayenne (or to taste)

Slider or burger buns

Garnish: arugula, sliced tomato, smoked pepper cheddar or other cheese or vegan alternative

For the sriracha mayo

1/4 cup mayo (vegan or otherwise)

1-2 TBS sriracha (or to taste)

DIRECTIONS

For the Vegan Beet, Lentil & Rice Burgers

Peel & grate the raw beets.  I grated them in a food processor.  Cook the rice & let it cool. Cook the lentils, drain & cool.  Measure out the amounts of each needed & set aside.  Divide the lentils into 1 cup & 1/2 cup portions.

Heat about 1 TBS olive oil & saute the shallot/onion until translucent.  Add the garlic & saute another minute.

In the food processor, pulse the cooked shallot/onion & garlic, beets, cooked rice, 1 cup cooked lentils & the spices until a meaty texture is achieved.

Mix in the 1/2 cup of reserved, cooked lentils & adjust the seasoning.  For patties.  I used a cookie cutter that was the size of the slider buns.

Treat a pan or griddle with cooking spray & cook these guys over medium heat for about 2 minutes per side or until they just begin to char.  If using cheese add it once you flip them them.  Cook until the cheese is melted.  Covering the pan might help speed that melting process along.

For the sriracha mayo

Simply mix the mayo & sriracha & adjust it to suit your taste.

Now simply assemble your sliders as you like.  I cannot recommend arugula highly enough.

Enjoy!

Vegan Marinated Chicken Banh Mi Sandwich

All Photos © Christine Elise McCarthy 2013

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This fucker was awesome!  There are a few steps to assemble the ingredients but they are all easy.  You can make this with any sort of chicken substitute you might like.  I am obsessed with Beyond Meat strips.  They do not have an overpowering taste & can easily be manipulated & I like the texture, too.

 

Traditionally, banh mi have pork in them but I haven’t found a decent fake pork – unless you believe that pork is “the new white meat.”  If so – this fake chicken could masquerade as fake pork, too.

This takes a few hours of planning ahead so that you can marinate the chicken & pickle the carrots & jalapeno (and daikon – if you have it.  I did not).

If you cannot find vegan fish sauce – there are lots of pretty simple recipes for vegan fish sauce HERE.  Whatever you do, do not skip the marinade because it tastes great & the sriracha mayo is good enough to eat with a spoon.

Marinated Chicken Banh Mi Sandwich

Makes two sandwiches

INGREDIENTS

2 crusty rolls or some high quality baguette

8 oz faux chicken

1 avocado – cut into slices

1/2 cucumber – sliced thin

leafy lettuce

2 radishes – sliced thin

1 jalapeno – seeded & sliced thin

cilantro

Olive oil or cooking spray

For the pickled vegetables

1 carrot – cut into matchsticks

daikon – cut into matchsticks

1 jalapeno – seeded & cut into matchsticks

3 cups warm water

3 TBS sugar

2 TBS salt

4 TBS white or rice vinegar

For the marinade

1/4 cup low sodium soy sauce

6 garlic cloves (or to taste) – minced

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

2 TBS fish sauce (vegan version – or omit it)

1 tsp sugar

2 tsp Chinese five spice

1 TBS hoisin sauce

1 tsp sriracha (or to taste)

For the spicy mayo

1/4 cup vegan mayo

1 lime

3 TBS sriracha

DIRECTIONS

Heat the oven to 350.

For the pickled vegetables

Warm the water & add the sugar, salt & vinegar & stir until the sugar & salt dissolve.  Put the matchstick veggies in a bowl or jar & cover with the warm water mix.  Store in the fridge for at least and hour or two.

For the marinade

Blend all the marinade ingredients & add the chicken to it.  Store in the fridge for at least an hour.

For the spicy mayo

Blend the mayo with the sriracha & the juice of the lime.  Store in the fridge.

For the Banh Mi

Prepare the cucumber, avocado, radishes & jalapeno.  Set aside.

Heat a frying or grill pan.  Treat it with cooking spray or olive oil & cook up the marinated chicken.  Set aside.

Scoop the soft part of the bread out & throw it away.  Heat the bread in the warm oven for 5 minutes.

To assemble – simply spread some spicy mayo on the bread.  Then layer on some chicken.  Then pickled veggies (drained well!) & radish slices.  Add sliced cucumber & jalapeno.  Add lettuce & cilantro.  Add some avocado.  Smash it together.  Shove it in your face – and feel free to dip it in the extra spicy mayo.

See?  What’d I tell you?

Pepper & Sesame Crusted Seared Ahi with Spicy Mayo or Wasabi Mayo & Salad with Matsuhisa Dressing

 

All Photos © Christine Elise McCarthy 2013

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If you read this blog regularly, you know I burned $5 recently on a little container of micro arugula.  It is that little shamrocky looking stuff in these pictures.  I just wanted to follow up on my confession that I bought something so silly by pointing out how much mileage I am getting out of it!  It is really a pretty (and SPICY) little thing & it dresses up food spectacularly.  And it really does add flavor so – that might not be the last time I splurge on it.  So there.

There is nothing easier than this recipe.  The hardest part is finding a quality piece of fish & then ponying up the cash for it.  I got two 3/4 pound slabs at Costco recently for about $20.  That felt steep but then I saw the same fish at Gelson’s for $27 a pound so I felt better.

I felt even better when I used this stuff.  You might have already seen my pretty Sushi Tower

which was a massive success both on the plate and in my mouth.  This seared option is also wonderful & far easier to pull off.  The two sauce options are really easy, too.  I am posting a little baby kale & arugula salad I made here, too, because it isn’t really a recipe that warrants its own post but the Matsuhisa dressing is so unbelievably delicious – I had to share it with you.  It would go well on any salad or seafood or chicken.  Crazy yummy!

Matsuhisa Dressing

INGREDIENTS

3/4 cup finely diced sweet onion

2 TBS plus 2 tsp soy sauce

2 TBS plus 1 tsp rice vinegar

2 tsp water

1/2 tsp sugar

pinch of salt

1/4 tsp powdered mustard

pinch fresh ground pepper

4 tsp grapeseed oil

4 tsp sesame oil

DIRECTIONS

Shake together.

OK – now onto the mayo concoctions.

Wasabi Mayo

Blend 1/3 cup mayo with 2 tsp prepared wasabi.

Spicy Mayo

INGREDIENTS

1/2 cup mayo of your choice

2 TBS sriracha

1 tsp sesame oil

DIRECTIONS

Blend together.  If you have a squeezy bottle to put it in do – because then you can make pretty designs on the plate with the mayo.

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As to the tuna, I used a mortar & pestle to grind up

1 TBS peppercorns

1 TBS white sesame seeds

1 TBS black sesame seeds

1 tsp ground pepper

It was hard to grind them.  Next time – I will just use a pepper mill for grinding the pepper & not bother grinding the sesame seeds.

Then – simply press your ahi into the mix.

Press the spice mix in with your hands.  Then, on a very hot grill, sear for about two minutes on each side.

Cut it up right away to disperse the heat & to keep it from cooking more.  Dress with your mayos & serve with Wasabi Mashed Cauliflower and/or the salad with Matsuhisa dressing!  What a fabulous, light & healthy meal!

Ahi Sushi Tower with Mango Salsa & Avocado, Spicy Mayo and Baked Wonton Crackers

All Photos © Christine Elise McCarthy 2013

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Isn’t that pretty?  Tasted even better!  Like most of my recipes, there is nothing difficult about this beyond the fact that it requires a few ingredients some might find a bit exotic & it takes several steps to accomplish.  Still, once you have made the rice & the salsa & the sashimi & the guacamole – you have the stuff to make many of these in minutes.  As to the ingredients, I think nearly everything I used can be found in most major supermarkets.  If there is something I use that you cannot find – Google that ingredient followed by the word “substitute.”   Usually – someone out there will have posted a simple solution to your dilemma.

There are two sauces on the plate here with this dish.  One would do so if making both overwhelms you – make the one that sounds tastier to you.

I bought two pieces of ahi at Costco yesterday at $14 pound.  They are each about 3/4 of a pound & look like this:

This same fish is $27 a pound at Gelson’s.  If you buy ahi at a supermarket with a full service seafood department – I recommend having them dice the fish for you.  Tuna has fat running through it that resists cutting & gets all gross & sinewy if you try to cut across the grain or with the grain – whatever way is the wrong way.  I managed to salvage most of this slab but some was beyond repair & was eaten eagerly by my three dogs.  Giving already spoiled dogs sushi grade tuna is outrageous – but cutting the fish incorrectly will leave you in the same situation.  In fact – before I venture into my second slab tonight – I am going to watch one of these tutorials HERE.  Maybe you should, too.

I am going to give the ingredients & directions to each of the levels of this tower individually.  This tower is topped with a pinch of micro arugula which is CRAZY spicy for such a delicate looking little herb but it costs $5 for a small container.  I splurged on it yesterday – rationalizing that I’d save so much on the tuna that I could afford it.  Nobody can afford it.  It is obscene to spend $5 for just a garnish but sometimes you just gotta say “fuck it.”

OK – so – the tower is comprised of a layer of sushi rice, a layer of mango salsa, a layer or avocado & then the ahi sashimi.  The wonton cracker atop was DELICIOUS & so easy to make so I really recommend you make a bunch of these to use as scoops to devour your creation.  I decided to try making them because I couldn’t bring myself to buy a lesser version in the chip aisle at Gelson’s, pay $5 for them & get a bag that, despite weighing 3 ounces, somehow packed 1600 calories.    MAKE THESE.  You won’t regret it!

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Baked Wonton Crackers

INGREDIENTS

Wonton skins

Sesame seeds (black or white)

Egg whites – whisked

DIRECTIONS

Heat your oven to 350 degrees.

Line a baking sheet with parchment paper.  Swipe some egg white wash on each wonton & sprinkle with sesame seeds.  Bake about 5 minutes on each side or until they are golden & crisp.

Spicy Mayo

INGREDIENTS

1/2 cup mayo of your choice

2 TBS sriracha

1 tsp sesame oil

DIRECTIONS

Blend together.  If you have a squeezy bottle to put it in do – because then you can make pretty designs on the plate with the mayo.

Soy-Mirin Sauce

INGREDIENTS

3 TBS soy sauce

2 TBS mirin

1 TBS rice wine vinegar

1 TBS lemon juice

1 tsp sesame oil

A few drops hot chili oil (optional)

DIRECTIONS

Blend together.

Avocado Layer

INGREDIENTS

1 large ripe avocado – diced

1 TBS lemon juice

1 TBS lime juice

S&P to taste

DIRECTIONS

Mix together.

Mango Salsa

INGREDIENTS

1 ripe mango – chopped

1/2 red onion – minced

2 scallions – minced

1/2 red bell pepper – minced

1 jalapeno (or 2 serranos if you love heat) – minced

S&P to taste

Juice of half a lime

Juice of half a lemon

DIRECTIONS

Mix together.

Sushi Rice

INGREDIENTS

3 cups Japanese sushi rice

3 1/4 cups water

1/3 cup rice vinegar

3 TBS sugar

1 tsp salt

DIRECTIONS

Rinse the rice until the water runs clear.  I used a rice cooker here & made the rice with just the water.  Stove top – I imagine you boil the water, add the rice, lower heat, cover & cook as long as the package suggests.

While that cooks, heat the rice vinegar in a small pan.  Add the sugar & salt & dissolve them.  Remove from heat & allow to cool.

Once cooked – cool the rice completely.  Fold in the vinegar without mushing up the rice & set it aside until you are ready to use it.

Ahi Sashimi

INGREDIENTS

3/4 pound of high grade ahi tuna

2 scallions – chopped

1 tsp sesame oil

1 TBS olive oil

2 tsp black sesame seeds

2 tsp white sesame seeds

1 TBS white truffle oil (optional)

DIRECTIONS

Watch a Google tutorial on cutting raw tuna for sushi – the cube the ahi up.  Mix with the other ingredients.

To assemble the tower:

I used a food ring mold.  I love my ring mold & I recommend you get one!  If you do not have one – you can assemble this free form (rice then salsa then avocado then ahi) or in a backward sequence in a bowl (sprayed with cooking spray), ending with the rice, then just flip in onto a plate.  Drizzle with either the spicy mayo or the soy-mirin sauce – or both!  Top with micro arugula, if you are a spendthrift or with more diced scallions and/or avocado or more mango salsa.  Serve with the baked wonton crackers.  Impress yourself as well as your friends!

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