DDD Ep. #6 – Vegan Roast Beef (Steak) with Sauteed Onions & Mushrooms & Roasted Heirloom Carrots

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All Photos © Christine Elise McCarthy 2017

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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As you may or may not know – I started a Youtube channel last month.  I have almost twenty recipes posted there on:

Click HERE to go to the channel & check it out.

The roast beef you see here is my latest endeavor.  Here is the video.


Vegan Roast Beef (Steak) with Sauteed Onions & Mushrooms & Roasted Heirloom Carrots

INGREDIENTS

2 1/2 cups vital wheat gluten (or just enough to get a proper dough texture)

1 TBS caraway seeds (ground in a mill or with a mortar & pestle)

1 TBS fennel seeds (ground in a mill or with a mortar & pestle)

2 TBS freeze-dried shallots or granulated onions (or minced raw shallots)

1 TBS paprika

S&P to taste (go LIGHT with the salt)

1 cup vegetable stock

1/2 cup olive oil

2 TBS vinegar (red, white, balsamic – your call)

2 TBS molasses

1 cooked beet pureed with 1/2 cup veggie stock

A dry rub of your choice (or simply a blend of dry herbs)

Bottled marinade of your choice mixed with equal part water OR veggie stock with a few bay leaves

Cheesecloth & kitchen twine

1 onion – sliced

2 TBS brown sugar

8 oz mushrooms – sliced

1 bunch heirloom carrots

Additional olive oil

DIRECTIONS

Heat the oven to 425

Whisk the first 6 (dry) ingredients together in a bowl.  In another bowl, whisk the stock, oil, vinegar, molasses & pureed beet.  Blend the wet & dry ingredients – adding vital wheat gluten or more stock until you have a ground beef texture.

Roll in your dry rub & wrap tightly in cheesecloth – tying off the ends.

Bring your marinade to  boil, reduce to a simmer & add the beef to it.  Simmer for an hour – turning once in the middle.  Be careful you do not boil your marinade away.  Add water or stock – if you need to.

Heat olive oil in a pan.  Remove the cheesecloth & pan sear the beef on both sides.  Set aside.  You can slice this thinly & make sandwiches or – go for the steak option.

In the same pan, heat some butter or olive oil & saute the onions until soft.  Add 2 TBS brown sugar & saute until the onions become golden.  Add the mushrooms & saute until they are done to your taste.  Season with S&P.

If you are doing “steaks,” cut them & sear them on both sides in the mushroom pan.

Toss the carrots in olive oil and S&P & roast 10-15 minutes (or until they begin to turn golden) – turning them once in the middle.

Serve!

Vegan Roasted Red Potato & Fennel Salad

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All Photos © Christine Elise McCarthy 2015

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

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Many people think they hate fennel.  Even I can find it overpowering – but when sliced paper thin in a salad – or when roasted in a risotto – delicious – and two completely different animals.  Raw fennel has that distinct licorice flavor but, roasted, it mellows out & gets soft & subtle – much like garlic.  It doesn’t taste like garlic – it mellows the way garlic does – and takes on an almost creamy flavor.  Lovely.

This potato dish is adapted from this – Recipe for warm potato, fennel and onion salad with balsamic vinaigrette – seen below.

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This stuff smelled so good while it was cooking – it was all I could do not to just sit in front of the cooked result & shove it, wholesale, into my face without regard for decency or the fact that it was to hot to eat.  Really yummy!  I promise!  The red onions offer a bit of sweet/tang – as does the balsamic dressing – and the potato & fennel offer a creamy counterpart.   Great warm or at room temperature.  And – because there is no mayo – this potato salad does well sitting out at picnics, BBQs & buffets without giving you fears that everyone will soon drop dead from the salmonella you served them.  People like it better, I have found, that they not get food poisoning at gatherings.  True story.  So – try this amazing potato salad!  Raw – this filled a huge cooking sheet to capacity. Cooked – it shrunk considerably so – I would say these feeds 4-6 as a side – depending on appetites.

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Vegan Roasted Red Potato & Fennel Salad

Serves 4-6 as a side dish

INGREDIENTS

8 large red potatoes – cut into bite-sized chunks

1 large fennel bulb – cut into 1-inch dice (reserve the fronds)

1/2 large red onion – cut into 1-inch dice

4 TBS balsamic vinegar

4 TBS agave nectar

1 tsp Dijon

1/3 cup olive oil (plus extra for roasting)

S&P to taste

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DIRECTIONS

Heat the oven to 425 degrees.

I lined a large, rimmed cooking sheet with parchment paper but just naked on the pan is fine, too.  Put the potatoes, onions & fennel on the sheet & drizzle with olive oil.  Add S&P.  Toss – by hand – until everything has a light coat of oil and S&P.

Roast 2o minutes, turn the vegetables and roast another 20 minutes – or until the potatoes are soft & browning.

Meanwhile, in a far or bowl – mix the remaining ingredients.   When the potatoes are done & still warm – toss with SOME – not all – of the balsamic dressing.  Taste & add more as you like.  I only ended up using about half of the dressing & the potatoes absorbed it & had a lovely, light flavor.  You might prefer a heavier hand – or even leave the dressing on the table for folks to add as they like.

Garnish with the fennel fronds & serve warm or at room temperature.

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Watermelon, Feta & Mint Salad

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All Photos © Christine Elise McCarthy 2015

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

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OK – this is another fast & easy one.  If feta & watermelon seem like an odd mix – just think of the popularity of salting watermelon.  It might seem, initially, like an odd combo but it works really well.  It it refreshing & clean & and the water density of the watermelon makes it surprisingly satisfying.

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Watermelon, Feta & Mint Salad

serves 2

INGREDIENTS

2 cups diced watermelon

1/4-1/2 (or more) diced feta cheese

1/4 cup chopped fresh mint

1/4 red onion sliced paper thin

1-3 tsp olive oil

Juice of 1/2 lime

S&P to taste

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DIRECTIONS

Mix & serve.

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Pickled Red Onions

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All Photos © Christine Elise McCarthy 2015

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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These go very well on sandwiches.

Pickled Red Onions

INGREDIENTS

2 large red onions – sliced thin

1 cup rice vinegar (any light colored vinegar works – even using just one kind works)

1 cup apple cider vinegar

1 TBS sugar

2 tsp salt

1 garlic clove cut in half

1 TBS black peppercorns

1 small dried red chili

DIRECTIONS

Bring the vinegar & spices to a boil.  Remove from heat.  Add onions to the hot vinegar.  Allow to cool.  Store in a jar in the fridge.

Vegan Korean BBQ Beef Lavash Pizza with Arugula

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All Photos © Christine Elise McCarthy 2014

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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This can be made with real beef but I used Beyond Meat’s Beefy Crumbles.  I also used my homemade Spicy Korean BBQ sauce from my vegan BBQ ribs post.  Pizza toppings are really personal & these toppings are more just suggestions than a recipe.  The BBQ sauce is REALLY good, though!

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Spicy Korean BBQ Sauce

INGREDIENTS

3/4 cup dark brown sugar

3/4 cup low sodium tamari (soy sauce)

1/4 cup water

1 TBS rice vinegar

2 TBS chili paste (sambal oelek or other type)

2 TBS Gochujang (optional)

2 tsp sesame oil

1 tsp ground pepper

1 TBS fresh ginger (minced)

5 garlic cloves – minced

2 TBS cornstarch

DIRECTIONS

I put everything EXCEPT the cornstarch into a little crock-pot & left it for two hours.  Once it was bubbly – I added 2 TBS cornstarch & whisked it in.  That made the sauce very thick & gooey.  Perfect!  You can do this stove-top by just bringing everything (except cornstarch) to a boil & then whisk in the cornstarch.  It would likely take only a few minutes to come together.

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I used lavash bread as the base because each piece only has 240 calories so it is a great lower-calorie way to make pizza.

The toppings I used were:

Beefy crumbles mixed with some Korean BBQ sauce

Cherry tomatoes – halved

Grated carrots

Red onion – sliced VERY thinly

Grated cheese (real or vegan – your call)

I cooked this in the oven at 350 degrees for about ten minutes.

After the pizza was cooked – I added:

Jalapeno – diced

Arugula – tossed in a bit of olive oil & a pinch of salt

More tomatoes

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Vegan Chicken Salad Wraps

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All Photos © Christine Elise McCarthy 2014

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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Yeah, kids!  That’s my book!  Read the REVIEWS!  Pretty flattering!  Why not read it yourself?

And now – more amazing vegan fare!  I was never a big fan of real chicken salad but man – I loved this stuff!  Honestly – try it on a friend without telling them it is vegan.  I bet they never notice!  Easy, clean & cool.  Good for on top of a salad or wrapped in a tortilla or some butter lettuce.  Yummy & guiltless – and cruelty-free!   And know – almost all animal products involve suffering for some animal.  Even the cheeses & butter I use.  Hence my tapering off them.  And if you want to see some cows, literally jumping for joy – watch this video!  Then print the coupon I shared below – multiple times – and fleece your local for a free package every time you shop there.  I do!


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VEGAN CHICKEN SALAD

Serves 2 in wraps

INGREDIENTS

9 oz vegan chicken

2 celery stalks – diced small

1/4 red bell pepper – diced small

1/8 red onion – diced small

1/4 cup vegan mayo

1 tsp Dijon mustard

1 tsp Stone Ground mustard (or 2 tsp of whatever nice mustard you have)

Parsley – minced

S&P

Lettuce

Tortillas

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DIRECTIONS

I didn’t even let the frozen chicken thaw.  I just cut it into cubes and, by the time everything else came together, it was perfectly thawed.

Cube the chicken & prepare the other veggies.

Mix all the ingredients up.

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S&P to taste.  And that is it, kiddies!  Now – either eat it from the bowl or wrapped in lettuce or a tortilla or other wrapping device.  Then, shove this badass shit in your face & head out onto the town looking for chickens you can stare down with your guilt-free conscience & your chicken-free breath.  Then go home & love yourself a little.  Even in a dirty way – if the mood strikes you.  You’ve earned it!

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Decadent Goat Cheese & Creamy Burrata Pizza with Arugula

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All Photos © Christine Elise McCarthy 2014

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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Sometimes I feel guilty when I post a string of similar recipes, like two or three pizzas or a bunch of cauliflower or rice dishes but, the fact is, I am posting my actual meals.  And, when I make pizza dough, I usually make enough for three or four pizzas.   Because I am not a professional blogger, in that, this blog doesn’t generate income, I am not in the position some bloggers are to make things specifically for the blog, whether they intend to eat it or not.  Furthermore though unrelated, all my photos are taken with my i-phone which has developed a penchant for powering off randomly.  Like – at 54% – it thinks it is out of juice & shuts down until I find a charger – at which point – it is instantly back at 54%.  It is infuriating!  Especially when I am trying to photograph a piping hot pizza so that I can eat it while it is still warm.

Anyway – I talk myself out of feeling lazy when I post these similar recipes by telling myself that my readers are likely to have the same leftover ingredients that I do and that they might actually appreciate a new idea about how to reinvent them.  That said, yesterday I found myself with fresh pizza dough, a few leftover caramelized onions, arugula & some leftover spicy red sauce.  From these humble ingredients was born my Decadent Goat Cheese & Creamy Burrata Pizza with Arugula!

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I never really think that pizza is a recipe, per se, in that the amount of toppings is a personal preference.  I do not typically go for a lot of cheese but I was really in the mod for gooey goat cheese & I had the burrata – so – I went for it & I am happy I did.  If you do not have burrata – just use any fresh mozzarella and put it on the pizza with the goat cheese rather than closer to the end as you do with the creamy burrata.

Again – here is the pizza dough recipe I use & I make it in my bread machine.

PIZZA DOUGH

MAKES FOUR 12-OZ. BALLS

INGREDIENTS

2 tbsp. sugar (⅞ oz.)
1 tbsp. olive oil, plus more (½ oz.)
½ tsp. active dry yeast
5½ cups “00″ flour, preferably Caputo Pizzeria Flour (1 lb. 12 oz.) (or just use regular, organic flour – like me.)
2 tbsp. kosher salt (¾ oz.)

INSTRUCTIONS

1. Combine sugar, oil, yeast, and 2 cups cold water in bowl of a stand mixer fitted with a dough hook; let sit until foamy, 8-10 minutes. Mix flour and salt in a bowl. With motor running, slowly add flour mixture; mix until a smooth dough forms, 8-10 minutes. Transfer dough to a greased baking sheet; cover with plastic wrap. Let sit at room temperature 1 hour.

2. Divide dough into 4 balls; transfer to a greased 9″ x 13″ dish; brush tops with oil. Cover with plastic wrap; refrigerate 48 hours (or get impatient like me & use it immediately).

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I also used leftover caramelized onions from my Caramelized Red Onion & Gruyere Pizza with Egg & Arugula.

Caramelized Red Onion

INGREDIENTS

Pizza dough at room temperature

1/2 large red onion – sliced

1 TBS olive oil

1 TBS butter (or vegan alternative)

1/2 tsp sugar

1/2 tsp salt

DIRECTIONS

Caramelize the onion by heating the olive oil & butter over med-low (NOT HIGH) heat.  Add the onion and salt & sugar and saute – stirring frequently – for about 20-30 minutes or until they are soft & brown & before they burn.  Mine crisped a bit on the edges & I liked that!  Set aside.

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I also used leftover spicy basil marinara.

For the spicy basil marinara

1 6 oz can tomato paste

2 28 oz crushed tomatoes

30 grape or cherry tomatoes – quartered

1 TBS olive oil

6 garlic cloves – chopped

1/2 cup chopped basil

1-3 tsp crushed red pepper – optional

S&P to taste

DIRECTIONS

Heat the olive oil over medium heat & saute the garlic for about 30 seconds.  Add the tomato paste & fry another minute or so.  Add the crushed tomatoes, chopped tomatoes & basil & about 1 cup of water.  Add the crushed red pepper – if using.

Simmer covered on low for 30 minutes or more.

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Decadent Goat Cheese & Creamy Burrata Pizza with Arugula

INGREDIENTS

Pizza Dough – recipe above or your favorite dough

Pizza sauce – recipe above or your favorite version

Tomatoes – sliced thin (optional)

Caramelized onions (optional) – recipe above

Goat cheese

Burrata (or fresh mozzarella)

Arugula

S&P to taste

Crushed red pepper (optional)

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DIRECTIONS

Heat the oven to a full 450-500 degrees.

Prep the ingredients.

Assemble the pizza!  Roll out the dough & put it on a greased cooking sheet.  Top with sauce, tomato, caramelized onion & goat cheese.  Add fresh mozzarella now – if you aren’t using burrata.  If using burrata – bake about 7-10 minutes & then add the burrata.  Bake another 3-5 minutes or until the crust is done to your liking & the goat cheese is just starting to color.  If you used burrata – you are really just trying to warm it through but do not cook it until it dries out.  The whole point of burrata is its excessive creaminess!

Top with S&P & some fresh arugula & crushed red pepper (if you like extra kick).

Slice this fucker up & eat it alone.  I won’t tell.

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