DDD #96 – Vegan Parsley Herbed Potato Gnocchi

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All Photos © Christine Elise McCarthy 2018

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 about to watch the gnocchi video.

OK – spicy marinara is really arrabbiata – I know.  And I have posted many versions of simple pasta sauce before but I am just gonna go ahead and post another here.  Pasta sauce is so easy – there is no excuse to buy bullshit jarred sauce at a far greater price.   HERE is one you can make in the time it takes your pasta to cook.  But – in a pinch – your favorite jarred sauce will do.

I used some wrinkly sad cherry tomatoes in my sauce.  Every time I consider whether produce is still edible, I think of the Diary of Anne Frank.  They lived on sub-par or rotting produce.  For years.  So, I am usually guilted into finding a way to use the questionable items.

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Gnocchi are remarkably easy to make, too.  Once the potatoes are baked – it can all come together pretty quickly & so incredibly delightfully.  This recipe should feed 4 pretty easily but if you want to save a bunch for the future – simply put uncooked gnocchi on a cookie sheet lined with parchment paper.  Put the sheet in the freezer & once the gnocchi are frozen, put them into sandwich bags in the freezer.  When you want to eat them – boil them frozen or they will get gooey.

In the past, I have made these with eggs but this recipe is vegan & they came out SO LIGHT & PILLOWY!   I will never use eggs in gnocchi again.  I had to subsidize my Russet potato quotient with some random yellow potato.  It didn’t hurt anything.  But try to use Russet because of the starch & moisture factors.

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Vegan Parsley Herbed Gnocchi with a Spicy Basil Marinara

INGREDIENTS

for the gnocchi

3 lbs Russet potatoes

1 TBS olive oil

1 cup chopped fresh parsley

1 1/2 cups (plus more) flour

S&P to taste

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

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DIRECTIONS

for the spicy basil marinara

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 the hour it takes to bake the potatoes.

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for the parsley herbed gnocchi

Heat the oven to 400 degrees.  Bake the potatoes (directly on the rack) for an hour or until soft.

Halve the potatoes & let cool a bit & then peel them.  If you have a ricer – rice the potatoes.  Otherwise – mash’m up good with a potato masher.

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Mash in the olive oil, parsley & some S&P.  By hand, incorporate the flour 1/2 cup at a time until you get a dough that you can handle without it being too sticky.  Depending on the sort of potatoes you used & their moisture – this might take more or less flour.

Roll out chunks of the dough into snakes less than an inch thick & cut into gnocchi.

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You can leave them like that or roll them on a fork or a gnocchi board to get little grooves on them.

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I like the little gnocchi board so that is what I used.  They are super cheap – if you decide to buy one – like maybe $5.

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Now – you can either freeze a bunch as I explained above or get to cooking them up.  I let mine sit out an hour or so.  It didn’t harm them.

Boil some salted water & when it is rolling – add the gnocchi.  They are done when they float & stay at the top.  Scoop out with a slotted spoon & serve with the marinara & more basil.  Add some cheese or vegan cheese – if you desire.  YUM!

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Oh – and remember to buy my book!  IT IS HILARIOUS!  www.BathingBook.com

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DDD #88 – Garlic Roasted “Simon & Garfunkel” Mushrooms with Mixed Herbs – Parsley, Sage, Rosemary & Thyme

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All Photos © Christine Elise McCarthy 2018

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 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.

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Click the image above to watch the video.

I love mushrooms.  This dish is very simple and could be tossed with pasta or dropped onto a pizza or crostini or over potatoes.  I used all button mushrooms but any variety or combination of various mushrooms would be lovely.  Mushrooms shrink a lot when they are cooked so you should probably make more than you think you need.

Garlic Roasted “Simon & Garfunkel” Mushrooms with Mixed Herbs – Parsley, Sage, Rosemary & Thyme

INGREDIENTS

2 lbs mushrooms – sliced

Olive oil

2+ garlic cloves – sliced

1-2 TBS each: thyme, sage, rosemary

Fresh chopped parsley as garnish

(If you are feeling fancy, drizzle some nice balsamic on them – or a bit of truffle oil)

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DIRECTIONS

Heat the oven to 350 degrees.

Toss the mushrooms with a drizzle of olive oil, the garlic, sage, rosemary & thyme.

Cook for about 45 minutes – stirring once.  Season with S&P & garnish with parsley.  If using balsamic or truffle oil – get on that & then eat this yummy guys!

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Vegan Protein Salad Bowl – Chickpeas & Roasted Beets, Ancient Grains (Quinoa, Amaranth & Millet) with Orange Tahini Dressing & Chia Seeds

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All Photos © Christine Elise McCarthy 2016

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 is a really easy salad – especially if you buy already roasted beets or, like me, roasted them ahead & had them all ready.  I used this ancient grains mix (above) but any grain you prefer could be used – like the quinoa below.

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I made the dressing but you could use any dressing you prefer.  I had the gorgeous bottle of blood orange olive oil from my friend, Alyse, but regular olive oil is fine.

How to roast beets:

Heat oven to 400 degrees.  Wash beets well.  Coat with a thin layer of olive oil & wrap in foil.  Cook, undisturbed, for at least 45 minutes (it could take much longer for big ones), until a knife pierces one with little resistance. They may cook at different rates.  Remove the skin on each when they are done by just pushing it off under running water.

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Vegan Protein Salad Bowl – Chickpeas & Roasted Beets, Ancient Grains (Quinoa, Amaranth & Millet) with Orange Tahini Dressing & Chia Seeds

Serves 2

INGREDIENTS

4 beets – roasted (as outlined above), peeled & sliced

1 (15 oz) can chickpeas – drained

1 cup of dry grains – cooked as per directions

1/4 cup parsley – chopped

Chia seeds (quantity up to you)

for the Orange Tahini Dressing (makes more than you will need for these two servings)

3 TBS tahini

3 TBS fresh orange juice

2 TBS balsamic vinegar

2 TBS apple cider vinegar

1 TBS maple syrup or agave nectar

1 TBS olive oil (infused with orange if you have it but not necessary)

1 tsp orange zest

1 garlic clove – minced

1/2 tsp dry mustard

S&P

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DIRECTIONS

Whisk the dressing ingredients together.

Plate the bowls by putting some grains, sliced beets, chickpeas & parsley in each bowl.  Drizzle with dressing to taste.  It does not need much.  Sprinkle with Chia seeds.  Toss.

Devour!

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DDD #88 – Garlic Roasted “Simon & Garfunkel” Mushrooms with Mixed Herbs – Parsley, Sage, Rosemary & Thyme

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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.

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I love mushrooms.  This dish is very simple and could be tossed with pasta or dropped onto a pizza or even served on top of a piece of meat.  I used all button mushrooms but any variety or combination of various mushrooms would be lovely.  Mushrooms shrink a lot when they are cooked so you should probably make more than you think you need.

Garlic Roasted “Simon & Garfunkel” Mushrooms with Mixed Herbs – Parsley, Sage, Rosemary & Thyme

INGREDIENTS

2 lbs mushrooms – sliced

Olive oil

2+ garlic cloves – sliced

1-2 TBS each: thyme, sage, rosemary

Fresh chopped parsley as garnish

(If you are feeling fancy, drizzle some nice balsamic on them – or a bit of truffle oil)

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DIRECTIONS

Heat the oven to 350 degrees.

Toss the mushrooms with a drizzle of olive oil, the garlic, sage, rosemary & thyme.

Cook for about 45 minutes – stirring once.  Season with S&P & garnish with parsley.  If using balsamic or truffle oil – get on that & then eat this yummy guys!

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10-Minute Vegan Avocado, Lemon & Caper Pasta

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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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Another quick & easy one.  I used salted capers soaked in water for a few minutes but I think, when I make this again, I will use the more sharply-flavored traditional capers in brine.   This dish takes only as long as it takes to cook your pasta.

10-Minute Vegan Avocado, Lemon & Caper Pasta

Serves 2

INGREDIENTS

1/2 lb dry pasta of your choice

2 avocados – cubed

Zest & juice of 1 lemon

2 garlic cloves – minced

2 or more TBS capers (depending on your taste for them)

olive oil

Basil – chopped

Parsley – chopped

S&P

Crushed red pepper – optional

Lemon wedges as garnish

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DIRECTIONS

Cook the pasta.

While it cooks – heat a TBS or 2 of olive oil in a small pan.  Add the garlic, capers & 1 of the cubed avocados.  Stir & heat for 1 minute & add the lemon zest & maybe a squeeze of lemon juice.  Set aside.

Drain the pasta and toss with the warm avocado, caper & olive oil mixture & some S&P.  Add crushed red pepper for a little kick.  Garnish with the second cubed avocado & the parsley & basil and lemon wedges.

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Vegan 15 Bean Soup with Arugula and White Truffle Oil for the Slow Cooker

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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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First – two cool things about LA: the vintage cars that lined Wilcox the other day – evidently there for a period scene in a film and the gorgeous sunrise in that un-retouched or enhanced image above.

Now for yet another insanely easy vegan recipe for a slow cooker.  Even a child could pull this off.  I added arugula because I had it & it was beginning to wilt but it was no match for 5 hours in a slow cooker and basically disintegrated so – if you want to add arugula, stir it into your soup just before serving.

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Vegan 15 Bean Soup with Arugula and White Truffle Oil for the Slow Cooker

INGREDIENTS

20 ounces of mixed beans (throw out the gross ham flavor packet)

10 cups vegetable stock

juice of 1 lemon

1 onion – diced

5 carrots – sliced

5 celery stalks – chopped

2 red potatoes – cubed

3 garlic cloves – minced

Arugula (optional) – as a last minute add in (CHOP IT – or else you will have long strands of red hot wilted arugula hitting you in the chin)

Parsley – chopped as garnish

White truffle oil to drizzle (optional)

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DIRECTIONS

Put all that shit (except the arugula, parsley & truffle oil) into a 6 QT slow cooker & set on high for 5 hours.

Garnish as you like.

See?  EASY!

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Zucchini Squash Blossom Pizza with Garlic Zucchini, Tomatoes & Herbs

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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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Zucchini blossoms!  I fucking love zucchini blossoms!  Look how gorgeous they are!  Delicate & delicately flavored – they are a lovely addition to many dishes – if only for the splash of color they add.  They do have a flavor, though, and finding a dish that uses them that is tasty but doesn’t overwhelm the blossoms can be tricky.  I have posted another pizza yesterday, my Zucchini Squash Blossom White Pizza with Goat Cheese and Ricotta and Mozzarella.

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It was yummy – but I think I prefer the one I am posting here now.  Today’s pizza is colorful & flavorful & moist & easy & wonderful.  With pizzas, I seldom give quantities for the ingredients because I feel that is really up to you.  Some folks like lots of cheese – others do not. I used a lot of LARGE chunks of garlic in this.  Some might find that heavy-handed.  So – use this as a guideline & make your own decisions but – if you find zucchini blossoms – buy them & try them in something because they are a pure delight & only around for a few weeks.

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Zucchini Squash Blossom Pizza with Garlic Zucchini, Tomatoes & Herbs

INGREDIENTS

Pizza dough (I use THIS & make it in my bread machine)

Zucchini blossoms (I used about 10)

1 tomato – diced

1 zucchini – sliced thin

4-5 cloves garlic – roughly chopped

Grated mozzarella (or vegan alternative)

Fresh mozzarella (or vegan alternative)

Olive oil

Salt (you gotta try the Pink Himalayan)

Herbs (I used a mix of chopped basil, mint and parsley – with the fresh MINT being extra special here)

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DIRECTIONS

Heat the oven to 450.

Remove the stems & center thingy from the blossoms.

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Chop the blossoms up.

Heat some live oil in a saute pan & saute the zucchini rounds & chopped garlic over medium heat until the rounds soften.   Reserve the olive oil & garlic & drain the zucchini on a paper towel.

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Roll the dough out & place it on a cooking sheet with either parchment paper or treat the pan with cooking spray.

Brush the olive oil from the zucchini onto the crust & add the garlic.  Pierce the crust in several places so it doesn’t bubble up & bake for 5-10 minutes.

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Take it from the oven & top it with a layer of grated mozzarella, the zucchini rounds (add a little salt here), some diced tomato, fresh mozzarella & most of the chopped blossoms (reserve some for garnish).

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Bake this pretty fucker for another 10-15 minutes or until it is cooked to your liking.  Garnish with more chopped blossoms & the chopped herbs.  Yyyyymmmmm!

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