DDD #145 – Crown & Paw Pet Portrait Unboxing

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All Photos © Christine Elise McCarthy 2019

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 below to watch the unboxing.

DDD #144 – Much Love Animal Rescue & BH90210 Cast

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Most Photos © Christine Elise McCarthy 2019

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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CULVER CITY, CALIFORNIA – OCTOBER 17: Christine Elise attends the Much Love Animal Rescue 3rd Annual Spoken Woof Benefit at Microsoft Lounge on October 17, 2019 in Culver City, California. (Photo by Rodin Eckenroth/Getty Images)

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

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All Photos © Christine Elise McCarthy 2019

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

images (1)download (1)

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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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vromans back


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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.

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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.

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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!

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DDD #140 – Violife Vegan Cheese Review (Sharp Cheddar, Feta & Parmesan)

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All Photos © Christine Elise McCarthy 2019

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 to watch the video.

DDD #138 and #139 – Trick or Treat Studios Chucky Unboxing & a 90210 Interview

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All Photos © Christine Elise McCarthy 2019

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 images to watch the videos.


 

DDD #137 – Vegan Chicken & Eggplant Casserole

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All Photos © Christine Elise McCarthy 2019

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.

~

 

Click the image above to watch the video.

Vegan Chicken & Eggplant Casserole

Feeds 4-6

INGREDIENTS

8 vegan chicken patties (like Boca or Quorn)

1 large eggplant – sliced 1/4-1/2 inch slices & sprayed with cooking spray

24 ounce or more pasta sauce (I used Rao’s Spicy Arrabbiata) (my recipe for homemade is HERE)

12-16 ounces vegan mozzarella (at least half of it grated)

Basil for garnish

DIRECTIONS

Make sauce – if you are using homemade.

Heat the oven to 350 degrees.

Grill the eggplant slices on both sides on a grill or in a grill pan.

Assembly instruction is not really important – as long as you have about 1/2 the sauce & 1/4 of the grated mozzarella left to top the casserole.

Layer 1/4 of the sauce in a casserole pan.  Layer 4 chicken patties, all the eggplant & then about 1/2 the cheese.  Top with another 1/4 of the sauce & the remaining 4 chicken patties.  Top with the rest of the sauce & as much grated mozzarella as you like.

Bake for 30-45 minutes or until it is heated through & the cheese is melted.

Serve garnished with fresh chopped basil.

 

DDD #136 – Keto Vegan Sausage & Kale Soup with Spinach

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All Photos © Christine Elise McCarthy 2019

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.

~


Click the image above to watch the video.

Keto Vegan sausage & Kale Soup with Spinach

Serves 8

INGREDIENTS

8 or more vegan sausages (I used Beyond Meat)

1 head kale – tough ribs removes & the leaves chopped

1 pound spinach

2 TBS olive oil

1 onion – chopped

2 red bell peppers – seeded & chopped

2 poblano peppers – seeded & chopped

8 celery stalks – chopped

2 tsp dry basil

1 tsp dry oregano

1 tsp crushed red pepper (optional)

1 tsp ground cumin

1 tsp chopped fresh rosemary

8-10 cups vegan stock

S&P

Fresh basil as garnish

DIRECTIONS

Cook the sausages (removing skins if you prefer) in a skillet until browned.  Set aside.

Heat the olive oil in a large soup pot.  Add the onion, bell peppers, celery, and poblano peppers & saute until soft.  Add the dry basil, cumin, oregano, crushed red pepper, and rosemary and stir to combine.

Add the sausage, kale & stock & heat through.  Season with S&P.

When ready to serve, put a handful of raw spinach in each bowl & ladle the hot soup on top.  Garnish with fresh basil.