DDD #35 – Vegan Butter Chicken & Chickpeas

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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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This blog is 5 years old today!   And my Youtube channel just hit 1000 subscribers!  I am very happy about both milestones.

I have a video on my Youtube channelwww.VideoVegan.com for this.  Click the photo below to watch & please subscribe!

I have really become obsessed with my slow cooker.  Slow cookers – as I have many.  The one that I can set to cook for 5 hours & then just keep the food warm is the best because I can set it & go to work & come back 10 hours later to a house that smells delicious & a warm meal waiting for me.  If you don’t have a low cooker – I really encourage you to get one.  Easy doesn’t get easier than a recipe like this one.  Just throw everything in & set the timer for 5 hours & that is it.

I used Beyond Meat vegan chicken because it is, hands down, the best fake chicken on the market.  But you could use real chicken or just use chickpeas.  Your call.

I used two kinds of saffron:

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That Golchin liquid stuff is affordable (under $10) and is GENIUS.  If your store doesn’t carry it – buy it on Amazon or something.

The saffron threads are delicate & lovely but very costly.  They were part of a gourmet gift box I was given for my birthday – and not usually on my shopping list.  Either or both of these work – but I suggest trying to use one – because saffron is such a specific & lovely flavor & adds gorgeous color – but it isn’t really critical for this dish to be a success.  So – if you don’t have it, don’t like it, can’t find it – blow it off.

I used dry chickpeas because I am delighted by how cheap they are & I like that they have been processed less & have no added sodium.  But – if you want to use canned ones – go ahead!  This could be made stove-top easily with canned beans – just don’t add the 4 cups of water.

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Vegan Butter Chicken and Chickpeas for the Slow Cooker

Feeds a LOTTA folks – maybe 8-10 with rice

INGREDIENTS

1 lb dry chickpeas (or 4 cans – but if you use canned chickpeas – eliminate the water here)

3 cups water (4 cups if you are gonna leave it for 10 hours – like I did)

9 ox vegan chicken

2 jalapenos (red or green) – seeded & diced

1 onion – diced

4 garlic cloves – chopped

2 TBS ginger – minced

8 oz tomato sauce (I used a homemade arrabbiata)

6 oz tomato paste

14 oz can lite coconut milk

1/2 tsp crushed saffron threads (optional)

3 TBS saffron liquid (optional)

1 TBS garam masala

1 TBS curry powder

1 tsp chili powder

1 TBS turmeric

2 tsp salt

2 tsp pepper

garnish – cilantro, scallions, yogurt (vegan or otherwise), cooked rice

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DIRECTIONS

Put everything into a slow cooker & set on high for 5 hours.

If you are using canned chickpeas – do not add water.  As you see above – this recipe has lots of gravy (the upper picture is before it cooked & the other is how it looked 10 hours later).  If you want  it thicker – whisk some cornstarch (2-3 TBS) into a little water & stir it in.  It should thicken up.  If it is too thick – add water.

Serve over rice & garnish at will.

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6-Ingredient Wheat Berry Salad with Peas, Mint & Feta (Vegetarian or Vegan)

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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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Wheat berries – crunchy & healthy & tasty!  If you don’t like or cannot find wheat berries – use any other grain like couscous, quinoa, rice – whatever.  It is all about the peas & mint.  I used real feta here but I also made a version with this vegan cheese below & it was just as delicious.

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6-Ingredient Wheat Berry Salad with Peas, Mint & Feta (Vegetarian or Vegan)

Serves 4 as a side dish

INGREDIENTS

1 cup uncooked wheat berries (or other grain)

2 cups fresh peas (or frozen)

1/4 lb feta (or vegan cheese) – crumbled

1/4 cup fresh mint – chopped

1/8 cup olive oil

1/8 cup apple cider vinegar

S&P

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DIRECTIONS

Cook the wheat berries or other grain.  Add the FRESH peas about 4-5 minutes before the grains are done to soften the peas.  If using frozen – add them in the last minute or 2.

Run the wheat berries & peas under cool water to stop their cooking then toss with the other ingredients.  Season with S&P.

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Vegan South Indian Coconut Curry with Mushrooms & Peas

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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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Pictured above with Creamy Vegan Potato (Aloo) & Fresh Fenugreek (Methi) Curry & Coconut, Ginger & Jalapeno Cauliflower “Rice.”

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This one has quite a few ingredients only two of which might be hard to find – the fenugreek seeds & the curry leaves.  Honestly – I think there is so much flavor in this dish that you can omit those if you cannot find them.   This dish used unsweetened grated coconut blended with cashews & I did not blend my coconut fine enough & it added a bit of texture to the dish that was not unpleasant – but I will definitely pulse it more finely next time.

Indian foods are often served with one of my favorite condiments in the world – Spicy Cilantro and Mint Chutney (seen below) and I recommend making some because it really adds something special – though it is definitely not necessary.

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Vegan South Indian Coconut Curry with Mushrooms & Peas

Serves 4 with rice

INGREDIENTS

1 lb mixed mushrooms – sliced

2 cups peas

2 tomatoes – diced

1 onion – diced

4 garlic cloves – chopped

4 TBS fresh ginger or ginger paste

1 cup unsweetened grated coconut

20 cashews

15 curry leaves (optional)

2 tsp black mustard seeds (mustard powder – if you do not have seeds)

1 tsp fenugreek seeds (optional)

2 tsp chili powder

2 tsp turmeric

2 tsp garam masala

2 tsp ground coriander

2 tsp ground cumin

2 TBS coconut or olive oil

5 cups vegetable stock

Garnish – cilantro

Cooked rice

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 DIRECTIONS

Pulse the cashews & coconut in a food processor or spice mill until the coconut is very fine – more fine than in my photo below.  Set aside

Heat 2 TBS oil & saute the mushrooms over high heat until they are soft & beginning to brown.  Put in a bowl & set aside.

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In the same pan  – add another TBS oil & add the mustard seeds heat until they begin to pop then add the fennel seeds & fenugreek seeds.

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Stir & add the onion & tomato & saute until the onions are soft.  Add the garlic & the ginger & the chili powder, turmeric, coriander, garam masala, and cumin & stir to incorporate.

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Add the coconut/cashew blend & the curry leaves.  Blend & then add the stock & bring to a boil.

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Boil it down until it thickens a bit & then add the mushrooms & peas.  You might want to reserve a few mushroom slices & peas to garnish the servings but this is not necessary.

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If the texture is to your liking – serve it on top of rice.  I chose to puree about half of it with an immersion blender.  You can do this – or use a regular blender to puree some of it – or not.  Your call.

Serve over rice & garnish with reserved veggies or cilantro.

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Vegan Chicken & Mixed Vegetable Pot Pie

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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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To be honest – I prepped this thing a few months ago & it has been sitting in the freezer – uncooked – ever since.  I did this because this recipe makes enough for TWO full-sized pot pies.  So – cut everything in half – if you only want to make one.  Or – do what I did.  Make two pies & freeze one for later.

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Vegan Chicken & Mixed Vegetable Pot Pie

Makes TWO pot pies

INGREDIENTS

4 pre-made vegan pie crusts – for the top & bottom of two pies

9 oz vegan chicken – cubed (I always use Beyond Meat)

5 TBS vegan butter

1 onion – diced

1/2 lb mushrooms – chopped

4 carrots – diced

3 small potatoes – cubed

4 celery stalks – chopped

1 cup peas

2 1/2 cups vegetable stock

3 bay leaves

1/4 cup flour

1 1/2 cups almond/soy/or other vegan milk

2 TBS fresh thyme – chopped (or 1 1/2 tsp dry thyme)

1 tsp oregano

1 tsp dry rosemary – chopped

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DIRECTIONS

Heat the oven to 400 degrees.

Heat 1 TBS butter & saute the onion, mushrooms, carrots, celery & potatoes over medium heat – stirring often.  After about 5 minutes – add the thyme, oregano & rosemary, bay leaves & the stock.   Bring to a boil & reduce to a simmer & cook it down util the vegetables are soft & most of the stock boils away.

Meanwhile – melt the remaining 5 TBS butter over medium heat in a stock pot & whisk in the flour.  Once that is combined & thick – SLOWLY add the milk – in small increments – stirring the entire time.  Whisk continuously – until the roux is thick.

Stir the roux into the vegetables & add the peas & cubed chicken.  Simmer until it is thickened & then remove the bay leaves.  Season with S&P.

Press the crusts into two pie pans & divide the filling between them.  Top the pies with remaining crusts & pinch the edges closed.  Perforate the top with a knife of fork so steam can vent.

Bake for 25-35 minutes or until the crust is the color you desire.  Mine wasn’t browning so I rubbed vegan butter on top & it helped a bit.

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If you are freezing one (or both) of the pies – try to prep the edges tucked into the pan – like mine above.  That way there is no fragile rim to get crushed in the freezer.  Wrap tightly in foil & freeze.  You might want to write the date on the foil – so you can keep track of when you froze it.  To cook it – let it thaw & then just bake at 400 for about 30 minutes.  If you do not have time to thaw it – heat oven to 425 degrees, place the pie on a baking sheet, cover edges loosely with foil and bake 30 minutes. Reduce oven temperature to 350 and bake 70-80 minutes longer or until crust is golden brown

When your pie is cooked – let it rest at least ten minutes before cutting into it.

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Vegan Pasta Salad with Lemon, Garlic, Chicken & English Peas

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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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This is easy & really garlicky & delicious.  It can be served warm or room temperature and has no mayonnaise or other ingredients that are quick to spoil so it is great for picnics, barbecues or pot lock buffet kinda things.  As always – I used Beyond Meat chicken because it is the best stuff on the market – and in a clean dish like this – the quality of the chicken is critical because its flavor stands out.  Try it on your friends without mentioning that it is fake chicken.  I bet they won’t notice.  I fed two meat-eating boys veggie dogs yesterday & they never suspected a thing!  People don’t question it if you don’t point it out.  I used to have a boyfriend that claimed to hate low fat mayo.  Unbeknownst to him, I had filled an empty jar of regular mayo with my low fat stuff & he frequently pointed out to me how much it bet his full fat mayo tasted – while unknowingly eating the low fat version.  Silly rabbit, Trix are for kids.  🙂

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Vegan Pasta Salad with Lemon, Garlic, Chicken & English Peas

INGREDIENTS

1 lb pasta

9 oz vegan chicken – thawed & cubed

1/3 cup olive oil

1/2 cup vegan Parmesan

juice of 1/2 lemon

2 garlic cloves – chopped

1 tsp vegan Worcestershire sauce (or tamari or A-1 steak sauce)

1-2 cups fresh English peas

2 scallions – sliced

1/4 – 1/2 cup fresh parsley – chopped

S&P to taste

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DIRECTIONS

Cook the pasta according to directions.  In the last two minutes – add the peas.  When done – drain & set aside.

In a blender – puree the olive oil, Parmesan, lemon, Worcestershire sauce & garlic – until smooth.  Season with S&P.

Toss the pasta, peas, chicken & sauce & serve with scallions & parsley as garnish.

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Vegan Beef & Broccoli Stuffed Peppers

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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 – so – I saw that vegan cheese above & decided to give it a shot.  I have yet to find a vegan cheese that tastes remotely like cheese and, I must confess, these individual slices do taste like a creamy cheese.  Best I have found – so far.  But – like every other vegan cheese I have experimented with – this shit DOES NOT melt.  I cooked four peppers – two with this cheese & two with real mozzarella.  I left them in a 400 degree oven for 45 minutes.  I burned the mozzarella black but the fake cheese did not melt.  At all.

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See?  It is even burned at the edges but zero melting factor.  Tastes good but useless of you need a melted cheese.

Most stuffed peppers I have had are filled with some sort of meat & rice & they are often drowned in a red sauce.  I wanted these to be lighter so there is no carbohydrate in them & I served them clean – without a sauce – and they were very tasty.  I apologize – again – for less than stunning photos but the overcooking that resulted from my efforts to melt the unmeltable – but do not be thrown.  These are easy & yummy.

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Oh – and there is a little bell pepper tip for you!  And – I recommend Beyond Meat vegan products.  Best on the market!  Go to their site to find out where you can find it near you.

Vegan Beef & Broccoli Stuffed Peppers

Serves 2

INGREDIENTS

4 bell peppers (male – if you can get them) – tops cut off & de-seeded

9 oz vegan beef crumbles

2 TBS olive oil

1/2 onion – diced

1 head broccoli – chopped fine

1 cup peas

1 cup corn

2 jalapenos – seeded & diced ( I left the seeds in for extra heat)

1/4 cup parsley – chopped

Cheese of your choice – vegan or otherwise (I use 1/2 vegan & half real mozzarella)

Garnish options – parsley, basil or micro arugula (I opted for micro arugula) or a warmed red sauce

DIRECTIONS

Heat the oven to 350 degrees.

Heat the olive oil in a saute pan & saute the onion, broccoli, corn, peas, beef, jalapenos & parsley until the veggies are tender.

Put your peppers in a casserole or pie pan & stuff them with the mixture.

If you are using vegan cheese – you can top them with it before they go in the oven.  If using read cheese – put that on in the last 15 minutes of cooking – lest it burn.

Cook for 30-45 minutes – or until the peppers are cooked to your taste.

Serve with the garnish of your choice.

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5-Minute Garlic, Salt & Pepper Sugar Snap Peas

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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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The name of this recipe says it all.  Fast, easy & yummy!

5-Minute Garlic, Salt & Pepper Sugar Snap Peas

Serves 2 as a side

INGREDIENTS

10 oz fresh sugar snap peas (the ones in the bag in the produce section already have the string removed.  If you can find these – learn how to remove the string HERE)

Olive oil –  1or 2 TBS

Salt – to taste – I used maybe a scant teaspoon

Pepper – to taste – I used a heaping tablespoon but I am a NUT for pepper

Garlic to taste – I used about 6 cloves & chopped them sorta chunky

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DIRECTIONS

Heat the olive oil in a pan over med-high heat.  Add the sugar snap peas.  Stir & heat for 2-4 minutes – or until they are nearly done to your liking.  Add the S&P & the garlic & saute another minute or so – just until the garlic browns a bit.  Be careful not to burn the garlic because it will taste bitter.

Season with more S&P – if you think it needs it & serve!

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