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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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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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.

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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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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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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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Vegan Chicken Piccata

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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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I always adored chicken piccata.  I love capers, I love lemon and, defiantly, I love parsley!  But, about 25 years ago, I gave up meat from mammals & poultry.  “Meat from mammals” sounds like something they found at Jeffrey Dahmer’s because – well – that IS what they found there.  But I mean I gave up red meat which, sorry folks, includes pork, and I gave up chicken & the like.  I only gave up seafood this year (because of lots of things but Fukushima was the last straw).

I miss the oddest things from the meat & chicken world.  Costco hotdogs.  Big Macs (which I would no longer eat because of pink slime etc – even if I ate meat).  Really, really rare steak.  Any real selection of any ethnic food beyond Indian.  Tacos (fish tacos).  Street cart kinda food.  And chicken piccata.

So – with all this fake meat suddenly deluging the market – I have begun to get quite busy experimenting with it.  In the past, fake meat was seitan or tempeh – which I find have flavors too specific to mask easily and tofu which has always underwhelmed me- and now soy is all GMO & shit & so I try to avoid that, too.  Then there are veggie burgers & veggie dogs – which are reasonable replacements for the real thing but they can’t be turned into chicken piccata.  And the fake breakfast sausage patties they make are great!  A decent fake bacon is still an apparition on the horizon – except for the chemical-burn inducing Bacos – which I have been known to eat, by the jar, with a bottle of red.

Sometimes, I am really gross & pathetic.

Anyway, it seems that overnight – there is a selection of fake meats in even the most mainstream supermarkets and I have been having great success with them!  Look at how delicious a vegan chicken (firecracker chicken) can be!

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Prefer beef?  Behold!

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HERE are some other vegan chicken selections from my recipe book.  And HERE are some vegan beef ones.

Better yet – here is a coupon for some FREE fake meat – good until the end of May 2014!

BYMT_MicroMarketing_FreeCoupon

 

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OK – so – chicken piccata!  OK – the first time I attempted it this week – I used these cutlet things because they seemed to replicate real chicken piccata visually better.

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So – I whipped them up into a piccata & made myself that garlic baby broccoli, and some lemon-basil baby squash & some jalapeno mashed cauliflower – plated it up & commenced photographing it.  Here are the results:

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While this was all very delicious (though these cutlet-style pieces retain some of the stronger and not altogether awesome flavors of earlier faux meat products) – I did not like the darkness of the “chicken” piccata in these photos.  So – I endeavored to make it again using some chicken strip-style faux meat I had.

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I picked around in this bag & pulled out all the larger strips I could find.  I used about half this bag in the recipe here.  (UPDATE – I would suggest using Beyond Meat – if you can find it near you.)

And look at how convincingly it looks like chicken once it is cooked!  Isn’t that amazing?  I am very excited about this & VERY glad I attempted this recipe a second time.  This brand of fake chicken tastes way better than any of the Gardein products I have tried but Simple Truth products are really Kroger products & this Simple Truth folks were recently exposed as being lying motherfuckers.  Or MISLEADING motherfuckers, at the very least.   Read about the lawsuit HERE.  And PS – I once bought a few cans of Kroger pitted black olives & they tasted SO MUCH like chemicals – I actually returned the unopen cans for a refund.  That marks my ONLY return of a grocery item in my life!  I avoid Kroger now whenever I can (no pun intended!).  🙂  So – I still highly recommend the Trader Joe’s faux beef & chicken products & the Beyond Meat stuff that the coupon above is for.

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Chicken piccata is a dish that allows a bit of wiggle room.  I REALLY like capers & I love lemon – so I go heavy on these.  I will admit, I actually used real butter here but a vegan option is perfectly fine.  There is a shallot in my pictures but I forgot to use it.  Oops!

Say – have you heard?  I wrote a comedy NOVEL!!!!!  Go to http://www.BathingBook.com & find out more – and maybe BUY it!  The reviews on Amazon are pretty awesome!

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Vegan Chicken Piccata

Serves 2

INGREDIENTS

About 1/2 lb of vegan chicken (like Beyond Meat)

Flour

2 lemons – one sliced into thin rounds.  One quartered for garnish.

1/2 cup Parsley – chopped

2-3 TBS Vegan (or real – if you ain’t vegan) butter

Olive Oil

3 garlic cloves – minced

1 cup dry white wine (or cooking wine) OR 1 TBS Dijon mixed into a cup of water

Capers (I used 1/2 of a 4 oz jar – but I LOVE capers!)

Vegetable bouillon (I used 1/2 of one of the large ones seen below – enough for 1 cup stock – and I am not certain they are vegan)

S&P

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DIRECTIONS

Toss the faux chicken in enough flour to lightly coat the pieces.  Add some S&P & toss.

In a large saute pan, heat about 1 TBS olive oil & 1 TBS of whatever kind of butter you are using over med-high heat.  Add the fake chicken.  I pressed the chicken flat in the pan.

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My chicken cooked up nicely but I did have to add another TBS or so of olive oil to keep the pan from becoming too dry.  When the chicken (and this would even apply to real chicken) is heated through & browned, take it from the pan & set aside.

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At this point, I added about another TBS of butter & a dollop of olive oil & the bouillon.   Be very careful NOT to burn your butter.  Once the bouillon dissolved, I added the garlic.  After 30 seconds – THIRTY SECONDS because garlic burns fast – I added the wine.  I increased the heat to high & added HALF the lemon rounds and the capers.  I saved the other half of the rounds to put under the piccata when I served it.

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This came to a boil pretty fast & I let it do its thing there for a minute or two until it thickened just a bit.  If yours doesn’t thicken quickly, a few PINCHES of flour whisked in should help.  Add the chicken & a few pinches of chopped parsley & heat it all through.

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Once it seems hot – serve that shit up!   Plate it over a few fresh lemon rounds & garnish it with LOTS of parsley & maybe more capers & a lemon wedge.  This goes really will over pasta noodles or mashed potatoes.  I used mashed cauliflower & I was VERY pleased with myself!   I nice white wine & a veggie side & you are good to go!  Go & buy my BOOK, that is!  🙂

www.BathingBook.com

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