DDD #146 – Vegan Tamales & Neil Hamburger

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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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OK – this episode features the awesome Neil Hamburger, local comedian, song man, magician & lounge act.  Neil happens to be vegan & so I invited him to make tamales on my channel.  Tamales have always intimidated me & I have never attempted making them myself.  Don’t let the length of this episode frighten you.  It is not long because it was hard to make tamales but because Neil is a fascinating conversationalist.

Click the image below to watch us make tamales from scratch, discuss vermin-infested chili factories, Greek cheese & serial killer yard sale finds, Tiffany Amber Thiessen – and more!


Vegan Tamales

This will make about 8-12 tamales – depending on how large you make them.  Depending on how fat they are – you might have extra stuffing ingredients.

INGREDIENTS

1 large package of corn husks (get more than you need because lots of them will be too small or torn) – soaked in warm water for an hour

4 cups masa flour

1 cup corn grits

6 cups vegan stock

1 package of soyrizo or other vegan chorizo – minced (optional)

Vegan grated cheese

1 cup (2 sticks) vegan butter

1 4oz can of diced green chilies

for mushrooms

1/2 lib sliced mushrooms

olive oil

4 garlic cloves – chopped

1 tsp ground cumin

pinch chili powder

S&P

for the black beans

1 15oz can black beans

1 bay leaf

1/2 tsp garlic powder

pinch of chili powder

GARNISH OPTIONS – rice, beans, salsa, cheese, guacamole, lime wedges, sliced avocado, pico de gallo, cilantro

DIRECTIONS

for the mushrooms

Heat a little olive oil in a saute pan.  Add the mushrooms, cumin & chili powder & saute until soft.  Mix in the garlic & saute another minute or so.  S&P to taste.  Set aside to cool.

for the beans

Drain the beans.  In a stock pan, heat them & stir in the bay leaf, garlic powder & chili powder.  Set aside to cool.

for the tamales

In a large bowl, mash 2/3 of the butter & then smoosh in a cup of masa flour.  Add 1 cup of stock & combine.  Add the remaining 3 cups of masa & 3 cups of stock – one cup of each at a time – alternating.  ! cup masa – one cup stock.  Combine.  Repeat.  When all four cups of masa & stock are blended with the butter, add the rest of the butter & the cup of grits and the can of green chilies.  Combine – only using as much stock as you need to keep it in a cookie dough consistency.  It should not be soupy.

To assemble the tamales – find a large & untorn husk and put it on the counter – small side on the bottom – wide at the top. (The video will show this far better than I can explain in words.)  Then, put a small handful of masa in it. Pat it flat & add a small amount of whatever fillings you like in any combination you prefer.  Again – watch the video to see Neil expertly assemble a few of these.  Then – fold the bottom up – folding the masa from the bottom over some filling.  Fold the sides in pressing the masa over the filling from the sides.  Basically, create a veggie-stuffed masa Twinkie, then fold the bottom of the husk up, fold one side in & then the other.  If they are overstuffed & squirting out the top, simply double wrap them but put the open end on the bottom so the bottom fold encloses the opening.  Video shows this clearly.  Then 0 you can move on & make the rest or use a strip of husk (or kitchen twine) to tie them shut.  Repeat until all the masa is gone.

Neil steamed his tamales in his electric steamer for 65 minutes.  I steamed mine in an Instant Pot for 45 minutes.  I steamed mine upright.  I used a little terra cotta pot to keep mine upright. Neil steamed his flat.

Now – you can let them cool & freeze them for the future or eat them immediately – garnished as you like.  See?  Not hard at all!

 

 

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.

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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


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.

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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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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.

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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.