DDD #151 – Crazy Super Easy & Quick Artisan Bread

All Photos © Christine Elise McCarthy 2020

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I had this sort of Artisan bread when I had the pleasure of being a guest at the Arkansas home of my friends Ed & Andrea.  Andrea has a cool food blog of her own called On Life & Beans.  HERE is her recipe for a large quantity of this sort of dough.   It is a simple, hearty, rustic bread that works well for everything.  Hers was delicious!

I started smaller than her recipe.  The secret to this bread is 1) making the dough & letting it rest for AT LEAST 2 hours but up to 12-18 hours and 2) putting a pan of water in your oven when you bake the bread – which results in a crazy awesome & crusty exterior.

There are few recipes more simple than this one.  You can make as much dough as you like & it will keep, raw, in your fridge for up to TWO WEEKS for you to rip hunks off of at will & bake yourself some fresh bread any day.  It’s kind of a miracle.  I cannot recommend strongly enough that you try this at least once.

Click the image below to watch the video.

Crazy Super Easy & Quick Artisan Bread

INGREDIENTS

6 1/2 cups flour

1 1/2 TBS salt

1 1/2 TBS yeast (or 1 1/2 packets of yeast)

3 cups warm water

DIRECTIONS

Whisk the yeast into the warm water in a very large bowl.

Add the salt & let it dissolve.  Add the flour & blend with a wooden spoon until all the flour is incorporated & you have a very sticky dough.  Cover with plastic wrap sprayed with cooking oil & let it sit for 2-5 hours in a warm spot in your kitchen.

At this point, you can bake immediately or you can put the bowl of raw dough in the fridge.  It will keep for up to two weeks!!!  I let mine chill overnight but this is not necessary.  You can bake it after the two hour rising & get on with the show.  Here is how it looked after a night in the fridge:

To bake, pre-heat the over to 450 and be sure to let it get to 450 before you put your bread in there.  I used a pizza stone that I never use for pizza – but only because the thing lives in my oven anyway – so why not put it to SOME use?  You could use a cookie sheet or a cast iron pan or cast iron Dutch oven.  Place a pan (or pie tin or something) on the bottom of your oven with a cup of water in it.  This is critical as it will steam your bread into – counter-intuitively – a very crusty exterior.  If you hate crusty bread (weirdo!) – skip the pan of water.

I tore off a hunk of dough (about 1/2 the entire quantity I made) & rolled & stretched it a bit until I formed a loaf that was sorta smooth & round on the top.  I slashed the dough a few times with a serrated knife & then placed the dough on parchment paper & then put this on the pizza stone on the middle rack.

I baked mine bread for 20 minutes.  Time will depend on the size of the loaf you make.  It should look nice & golden – even browned – on the outside.  Be sure to let it get golden or your risk a wet & doughy center in your loaf.

Remove from the oven & let cool or devour immediately.

DDD #128 – 10-Ingredient Vegan Spicy Chinese Barbecue Chicken with Broccoli

All Photos © Christine Elise McCarthy 2018

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This is as easy as a dish can be!  It took me less time to make the chicken & broccoli than it did to make the rice.  Easy, delicious & as spicy (or not) as you please.  Ok – I list 11 ingredients but I only used snap peas because I had them.  Use them, lose them, substitute them with something else.  Your call.

Vegan Spicy Chinese Barbecue Chicken with Broccoli 

Serves 2

INGREDIENTS

9 (or more) ounces vegan chicken (I adore Beyond Meat brand) – cubed

Broccoli for two – cut into florets (amount is up to you & your love of broccoli)

1-2 jalapenos (red or green) – diced (optional & up to your tolerance for heat)

1 scallion – sliced (green & white parts)

1 TBS olive or coconut or other cooking oil

for the sauce (double this sauce recipe if you like a lot of sauce or want extra sauce for some rice)

1/4 cup vegan hoisin sauce

1/4 cup soy sauce (or liquid aminos or tamari)

1 TBS chili paste (sambal oelek or chili garlic sauce)

1 tsp fresh minced ginger (I used bottled)

2 TBS dark berry jam (I used Marionberry jam but blueberry, blackberry or raspberry would work.  Orange might be nice, too!)

GARNISH: warm cooked rice, sesame seeds, sliced scallions

DIRECTIONS

Make rice or whatever grain you like.

Heat the oil & saute the jalapenos & scallion slices for a minute or two.  Add the remaining sauce ingredients & the chicken.  Heat for a few minutes until the chicken is warmed & the sauce thickens a bit.  Lower heat & set aside.

Boil water & blanch the broccoli & peas (if using) for 5 minutes then drain.   You can either add the broccoli to the chicken & sauce or simply serve it beside the chicken.

Plate with some rice & garnish with sesame seeds & scallion slices.

DDD #76 – Spicy Vegan Szechuan Chickpeas

All Photos © Christine Elise McCarthy 2018

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OK.  Another SUPER DUPER easy one!!!  The first time I made it, I just threw this shit into a two serving slow cooker, hiked for two hours (that recipe is HERE) – and came back to this really spicy & really yummy dish!  This recipe now is for the stove top.   While Szechuan dishes are often very greasy – this has only one TBS of sesame oil in the whole thing.  None of the ingredients are particularly exotic & if you find one in the list you don’t have because it is too exotic for your local stores – blow it off.

These dry red chilies are kind of important for flavor but I expect most big grocery stores will carry them.  If not – sub out with crushed red pepper in a quantity that suits your tolerance for heat.

Stove top – this can be ready in 10 minutes.

Click the image below to watch the video.

Spicy Vegan Szechuan Chickpeas 

serves 2 with rice

INGREDIENTS

2 (15 oz) cans of chickpeas

2 TBS hoisin sauce

2 TBS chili paste (chili garlic sauce or sambal oelek or sriracha)

2 TBS balsamic vinegar

1 TBS sesame oil

5 TBS low sodium soy sauce (or tamari)

1 TBS ginger – minced or grated

4 garlic cloves – minced

2 TBS Chinese rice cooking wine (not vinegar) or dry sherry

1/4 cup water

5-10 dry red chilies (halved or quartered) – THIS IS A LOT – so – use way less if you are not heat tolerant – the seeds are hot so discard if you hate spice.  I used 15 peppers in this – seeds & all – hence EXTRA spicy.  PS – you do not EAT these peppers once the dish is cooked.  Use crushed red pepper (to taste) if you cannot find these.

1 tsp Chinese Five Spice

1 tsp anise pepper (or Szechuan pepper – they are the same thing)

1 TBS cornstarch

PEANUTS as garnish

Scallions – sliced

 

DIRECTIONS

Heat everything except the chickpeas & garnishes in deep pan.  Whick to blend.  Add the chickpeas & heat on high until the sauce thickens.  Stir in the peanuts.

Serve over rice with sliced scallions.  REMEMBER – do NOT eat those dry red peppers.  I mean you can – but it is not advised.

See?  EASY!

DDD #66 – 2-Ingredient Vegan Persimmon Ice Cream (For the Blender)

All Photos © Christine Elise McCarthy 2017

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I bought persimmons because they are in season & they are beautiful & I wanted to create something amazing from them.  Then – they sat on my counter, judging me, for several days and then began to pass their peak of ripeness.  Not wanting to just let them rot – I Googled for recipes & saw this picture – below – from Snapguide.

The recipe boasted only two ingredients and, better yet, required the persimmons be frozen.  Freezing them allowed me to store them indefinitely & stop their ripening process – so I could use them whenever I was ready.  I was ready today.

So – I busted them out of the freezer – peeled & cubed them – and blended them with a can of full-fat coconut milk.  I was certain I was going to need sugar – but I didn’t!  And this stuff IS INSANELY DELICIOUS!  It took five minutes to make & only a blender!   Just incredible!  I cannot recommend it highly enough!  And look how gorgeous!

2-Ingredient Vegan Persimmon Ice Cream – Made in the Blender

Makes a pint or so…

INGREDIENTS

5 persimmons – frozen solid (you can peel & cube them before or after they are frozen but it is easier before – then just put the cubes in a freezer bag & use when ready)

1 (15 oz) can of coconut milk

Garnish: pomegranate seeds (optional)

DIRECTIONS

Blend until smooth.  Serve immediately with pomegranate seeds or store in the freezer.

DDD #60 – 3-Ingredient Fresh Raw Cranberry Sauce for the Holidays

All Photos © Christine Elise McCarthy 2017

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Click the image above to watch the video.

OK – I am not a fan of cranberry sauce but I always serve some at dinners during the holidays.  Experience has proven that my homemade efforts are never as popular as that ring-marked canned gelatin shit so, for years now, I have just given in & served that crap up & nobody has ever complained.

Then, this Thanksgiving, I was at a friend’s house & when dinner was served, this gorgeous stuff was among the selections.  I could not resist taking a small dollop of this scarlet creation.   See it there with my other vegetarian delights?

And it was SO DELICIOUS that I had to ask my friend BJ, who made it, for the recipe.   She obliged & I am now sharing it with you here.  If you own a blender or food processor – this takes less than 5 minutes.  Are you ready?

Awesomely Easy 3-Ingredient Fresh Cranberry Sauce

1 package fresh cranberries (I tend to freeze the cranberries ahead of time but this is not necessary).

1 navel orange – cut into segments.  I remove the pith but use the rest of the orange including the rind.  (You might see some pith in the image below.  I suggest removing all that white stuff as it is the bitter part.)

¾ – 1 cup sugar, to taste

24 hours prior to use in a food processor combine cranberries, orange segments and sugar.  I break it up into 3 batches as you want the orange and cranberry to be finely chopped.

Put in a non-reactive bowl overnight in the fridge.  I stir in the morning and taste for tartness.   If necessary add some more sugar, stir and place back in the frig.  Approx one hour prior to serving remove from fridge.

See?  No cooking required!

DDD #56 – 5-Minute Vegan Sticky & Spicy Indian Masala Chicken Fingers

All Photos © Christine Elise McCarthy 2017

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Today is Official Chucky the Killer Doll Day!  So – be sure to watch the UNRATED dvd version for a post credits surprise!

1989 – above.  2017 – below.

Kyle fan art by @LuxBlackArts

Isn’t that cool?  Anyway –

These take 5 minutes & are completely irresistible!  I ate the entire 9 oz of chicken in one sitting.  I recommend using Beyond Meat chicken because it really is the best on the market.  Click the link to  use their store locator.  In the pictures – I cooked these in a regular non-stick pan but I did, ultimately, transfer them to a grill pan – just for the aesthetic of the grill marks.  If you have a grill pan – use it – otherwise any pan will do.

5-Minute Vegan Sticky & Spicy Indian Masala Chicken Fingers

Serves 1-2 as an appetizer (though this would go great with rice, too)

INGREDIENTS

9 oz vegan chicken

2 TBS garam masala

1 tsp smoked paprika

1 tsp salt

1/3 cup chili sauce (the sweet Thai kind)

2 tsp soy sauce

2 TBS sriracha

1 TBS ketchup

juice of 1/2 lime

Agave nectar

Olive oil or cooking spray

GARNISH – sliced scallions, sesame seeds

DIRECTIONS

Whisk all the ingredients except the chicken, agave & garnish.  Set the sauce aside.

If you have a grill pan (or other pan) – treat it with cooking spray or olive oil.  Put the chicken in the pan on high heat.  Add the sauce & cook, turning the strips frequently, until the sauce thickens & begins to blacken in spots – likely only a few minutes.  Just before they are done – drizzle with a little agave nectar for moisture.

Serve with choice of garnish.

DDD #50! – Vegan Mongolian Beef

All Photos © Christine Elise McCarthy 2017

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This dish might be one of the tastiest & easiest recipes I have ever posted!

I steamed the broccoli separately.  I recommend this highly as a way to avoid overcooking it & to keep it from turning an unsightly dark brown color from the sauce.  You can use any kind of rice you like – or put this over noodles of some kind – but try it!

This is a REALLY easy dish to make.  It made my house smell like a Chinese restaurant (in the best way) & was so shockingly good – it was all I could do not to eat the entire recipe in one sitting.  The leftovers were even better today & I wasted no time devouring them.  I think you will be blown away by how Goddamn tasty this fucker is.

Ultra Easy Vegan (or not) Spicy Mongolian Beef 

serves 2

INGREDIENTS

Steamed rice of your choice

1 (8 oz) of your choice of faux beef

1-2 TBS avocado oil (or vegetable or olive oil or oil of your choice)

Cornstarch

1 tsp – 1 TBS crushed red pepper (or sriracha or other chili paste – or hoisin sauce) – optional

1 TBS minced ginger (I used jarred)

4 garlic cloves – minced

1/3 cup low sodium soy sauce

1/3 cup water

1 heaping TBS or more (to taste) brown sugar

1/2 cup shredded carrots

4 scallions sliced

Garnish – sliced scallions, sesame seeds

DIRECTIONS

Toss the fake meat in just enough cornstarch to cover it.

Heat 1 TBS olive oil in a large saute pan.  Add the crushed red pepper & the meat.  Fry the meat until the outside begins to brown or get a bit crusty.  Maybe 3-5 minutes.  If using real meat – cook it to your desired doneness.  Put the meat on a plate & set aside.

Lower the heat on the pan to med-low and add another TBS (more or less) of oil  Add the garlic & ginger & let saute about a minute & then add the water, soy, carrots & sugar.  Increase heat to a boil.

The sauce should thicken pretty quickly.  Add the cooked meat & scallions.   Add some rice to the situation & eat the two servings on your own.  Get drunk & start shit-talking on Facebook about what a badass, cooking muthafuckah you are.

It happens.  Don’t judge yourself.

 

DDD #48 – 10-Minute Spicy Vegan Sriracha Chicken & Broccoli Bowl

All Photos © Christine Elise McCarthy 2017

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This chicken & broccoli comes together faster than the rice – so – if you have warm, cooked rice ready – you can serve this in ten minutes.  None of the ingredients are particularly exotic but it is GENUINELY spicy.  I like a lot of heat & this took it to my limit – so – if you are more timid in the spice department – cut the spicy things way back or drop them completely.  I used – as always – Beyond Meat brand vegan chicken because it is absolutely the best on the market.  It comes in 9 or 12 ounce packages.

10-Minute Spicy Vegan Sriracha Chicken & Broccoli Bowl

Serves 2

INGREDIENTS

9 to 12 ounces vegan chicken – cubed

1 jalapeno – seeded & diced (optional)

Olive oil

1-5 dry red chilies – halved & seeded (VERY optional as these are VERY spicy – and if you use hem – do not chew & swallow them – but pick them out when you eat)

1/2 cup vegan hoisin sauce

1-2 TBS sriracha sauce

1-3 tsp crushed garlic (I used jarred)

1 TBS ginger (I used jarred)

Broccoli for 2 – fresh or frozen

Salted peanuts

Sliced scallions as garnish

Cooked rice for 2

DIRECTIONS

Cook the rice.  If you are using fresh broccoli – steam it a few minutes until it is done to your taste & set aside.  If using frozen – cook it according to directions & set aside

Heat 1 TBS olive oil in a pan.  Saute the jalapeno & red chili – if using them.  When the jalapeno is softens (a few minutes) – add the garlic & ginger & saute 1 minute.  Add the hoisin & sriracha and the chicken & heat the chicken through.

Assemble the bowls with the rice, broccoli & chicken & garnish with peanuts & scallions.

DDD #34 – Vegan Life Changing Masala with Beef & Chickpeas

All Photos © Christine Elise McCarthy 2017

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So – flipping around the internet, I came across a recipe from a blog I love.  The blog is Pinch of Yum.  I love the blog because the photographs are mercilessly lush & gorgeous.  About a year ago, she posted her “life-changing 30 minute masala sauce” and the photos are so great – I just could not get the recipe out of my mind – so – I made it!  She offers the recipe for a masala paste & then how to make a sauce from the paste.  She served the sauce over her “30-minute vegetarian meatballs.”  I did not have the ingredients for the meatballs so I decided to serve my sauce over Gardein beefless tips & chickpeas.

The paste is SUPER easy.  You just whip it up in a food processor.  The sauce is super easy, too, and she is right!  It is delicious!  You could serve the sauce over any meat or meatless meat or veggie or even rice or pasta you desire.  The paste makes a lot so maybe freeze some.

I did not have onions so I used shallots & scallions.  I used two tomatoes & some tomato paste in place of her suggested 1½ cups tomato puree + ½ cup water or broth – just because that was all I had.  Worked out great!  I recommend you make this sauce & follow her blog.  It is really wonderful!

Vegan Life Changing Masala with Beef & Chickpeas

Serves 4 with rice

INGREDIENTS

9 oz vegan beef (or other vegan meat)

1 15-ounce can chickpeas – drained

for the masala paste

2 onions

5 cloves garlic

2 tablespoons fresh ginger, crushed

3 tablespoon garam masala

1 tablespoon chili powder

1 tablespoon turmeric

1 tablespoon cumin

1½ teaspoons ground cloves

2 teaspoons salt

½ teaspoon cayenne pepper

a small pile of of cilantro stems

a fistful of almonds

juice of one lemon

for the masala sauce

1½ cups tomato puree + ½ cup water or broth

1 14-ounce can coconut milk

½ teaspoon salt (taste and adjust)

GARNISH – cooked rice & cilantro

DIRECTIONS

Pulse all the ingredients for the Masala Paste in a food processor until smooth.  Put it into a container for storage in the fridge or freezer – reserving only 1/4 cup of the paste for this recipe.  The rest is extra!

Heat a drizzle of oil in a skillet. Add 1/4 cup masala paste to the skillet and with a little bit of oil and stir around in the pan until fragrant (3-5 minutes).  Add the tomato puree and water and simmer until t’s a rusty-deep-red color – about 5-10 minutes.  Add the beef & chickpeas.  Add the coconut milk; simmer for 10 minutes or so until thick and creamy.  Longer simmer = thicker and better flavor.

Serve over warm rice & garnish with chopped cilantro.

Easy Vegan Thai Sweet Basil & Coconut Lentils

 

 

All Photos © Christine Elise McCarthy 2017

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Lentils are cheap, versatile, comforting & good for you.   These can be made thick & served over a grain (like Basmati rice) or made a bit thinner & served as a soup.  They freeze well, too, so why not make a fuckton – like I did – and freeze a bunch for lazy days in the future?

I used sweet basil from Bangluck Thai market in Hollywood but hot basil or regular basil will do.  Were I to make this again – I would double the basil quantity.  I used a small amount of coconut milk in this so keep it lighter & less fattening but more coconut milk would make this creamier & yummier.  I also used a combination of lentils & dal & mung beans – seen below.  You can use all one kind or any combo you have handy.

Easy Vegan Thai Sweet Basil & Coconut Lentils

Makes a large pot full

INGREDIENTS

Coconut oil

5 cups lentils (or dal or mung beans)

1 onion – diced

2 jalapenos – chopped (optional)

1-8 garlic cloves (to taste) – minced

1-2 TBS minced ginger

5 ounces (or more) coconut milk (a 15 oz can would not be too much – I just kept it light)

2 TBS rice vinegar

6 TBS liquid aminos (or soy sauce or tamari)

8 or more cups vegetable stock

1-2 cups fresh basil

GARNISH – cooked rice & more basil

DIRECTIONS

Melt 1 or more TBS of coconut oil (or other cooking oil) in a large stock pot.  Add the onions & jalapenos & saute until soft.  Stir in the garlic & ginger for a minute & then add everything else – (except the fresh basil) – starting with only about 6 cups of the stock.  Bring to a boil & reduced heat to low.  Cover & simmer for 30-60 minutes or until your lentils are soft.  I used & immersion blender & mashed about 25% of the lentils.  Not necessary.  Add more stock for a thinner dish or a soup.  Heat it down if it is too thin.

Stir in the fresh basil & serve with additional basil as garnish.  Serve as it is or over cooked rice.

Easy Vegan Fried Green Tomatoes

 

All Photos © Christine Elise McCarthy 2016

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I had fried green tomatoes in Vicksburg, Mississippi once and I have been obsessed ever since.  The ones there were decadent & I think they had cheese on them or a remoulade and they were amazing.  Since then, I order them whenever they are on the menu.   The other day, I found genuine GREEN tomatoes – meaning – tomatoes that were not yet ripe.  In the past, I have cheated & used ripe, green heirloom tomatoes but they do not have the texture and tang of an authentic green tomato.  Despite being on a pantry strike (eating ONLY what I already have in the house & attempting to spend zero on groceries) – I put out $2.50 for these two beauties.

Hard & shiny & bright green.

Traditionally, the slices of tomato are dipped in a milk & egg mixture & then dredged through a breadcrumb-cornmeal mixture.   Almond milk works just fine & rather than try to sub out the egg with a vegan alternative – I decided to just omit it.  The result was that the crumb mixture had less to grip – especially on the slick edges of the tomato.  But – I am cool with that.  The fried breading is lovely but also the only naughty/guilty part of these guys so – a little less fried stuff is better for my own personal girth.  I only cooked one tomato today.  Tomorrow, I will try a different method & post that but I was very happy with these.  They would go great in a sandwich – like – an avocado, lettuce & fried green tomato sandwich or a grilled cheese with fried green tomatoes.  Again – I am trying to drop a few pounds (over the holidays – right?) so I just ate these naked – but for a few splashes of Crystal – my all-time favorite hot sauce.

Easy Vegan Fried Green Tomatoes

Serves 1

INGREDIENTS

1 unripened green tomato – sliced into 1/4 to 1/3 inch rounds.

1/4 cup panko crumbs

1/4 cup cornmeal

1/4 cup breadcrumbs (or any mixture you prefer or have handy)

Cajun seasoning (to taste) or S&P

1/4 cup or so non-dairy milk

Enough vegetable oil to submerge the breaded tomato in your frying pan

Hot sauce of choice

DIRECTIONS

Mix the dry ingredients in one bowl.  In another bowl – pour some almond milk.  Use enough oil so that your tomatoes will be submerged in it.  This way – you do not have to flip them – increasing the opportunities for the breading to fall off.  Heat your oil until it is very hot – hot enough for a few breadcrumbs to immediately sizzle when dropped into the pan.  Dip the tomato slices in the milk & then the breadcrumb mixture.  I then put each breaded slice back into the milk & crumbs a second time.  When your oil is hot – carefully put the tomato slices in the oil & fry until browned to your desire.  Drain on paper towels.  Serve with hot sauce or a remoulade.

Easy 5-Ingredient Fresh Mint & Zucchini Pasta (Vegan or Vegetarian)

 

All Photos © Christine Elise McCarthy 2016

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I started this blog on about July 5, 2012.  On July 13, 2012, I posted one of my all-time favorite recipes.  It is one I got from my good friend, Naomi Priestley.  It is Zucchini & Mint Pasta with Parmesan (seen just above).  But – it is such a divine dish – I thought I would post it again with a few new options.  1) It can be made without cheese altogether or 2) without cheese but with a squeeze of lemon juice or 3) with vegan Parmesan.

Do not be thrown by the idea of mint in a pasta dish – it is delicious!  It is especially lovely when you use fresh, homemade pasta – but dry pasta is fine, too.  If you do not consider oil and S&P to be legit ingredients – this is a 5 ingredient dish & comes together in less than 20 minutes.

I bought this ridiculous $5 micro basil because it looks pretty.  It is tasty, too, but it is certainly an unnecessary indulgence.

Fresh Mint & Zucchini Pasta (Vegan or Vegetarian)

Serves 2

INGREDIENTS

1/2 lb pasta – cooked & drained

Olive oil

3-5 zucchini – either grated or spiralized or sliced (you can use as much zucchini as you like to mitigate the amount of pasta you eat or to, at least, lighten up the dish)

1-3 cloves garlic – chopped

1/4 cup fresh mint – chopped

S&P to taste

OPTIONS – Parmesan or vegan Parmesan (to taste) and or a squeeze of fresh lemon juice

Garnish: chopped mint and/or parsley and/or basil, more cheese, crushed red pepper

DIRECTIONS

Cook & drain the pasta.

I spiralized the zucchini but you can grate or slice it.  Spiralizing is a good way to bury veggies in a spaghetti dish so your kids do not notice the veggies in there.  I sliced the ends that were too short to spiralize.

Heat a glug or two of olive oil in a large saute pan.  Saute the garlic for about 30 seconds & then add the zucchini.  Saute a few minutes & then add mint and season with S&P.   When the zucchini is soft – add the pasta & combine.  Add cheese or vegan cheese here – if you are using it – or squeeze in some lemon – if you are going that route.  Plate & serve with cheese and/or chopped herbs (mint or basil or parsley).

Easy Vegan Kung Pao Cauliflower

 

All Photos © Christine Elise McCarthy 2016

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This is simply a variation of my 20-Minute Spicy Vegan Kung Pao Chicken – seen just above.   I decided to make it even lighter by using cauliflower.  But – truth be told – I added a can of garbanzo beans AND a 9 oz bag of Beyond Meat chicken to my final result – because I had so much extra & delicious kung pao sauce over the cauliflower – I decided to stretch it out.  You can opt to add either or both of those things – or even other veggies.  It is really just all about this sauce.

Easy Vegan Kung Pao Cauliflower

Serves 2-4 (with rice) depending on appetites & the size of your cauliflower (or if you add vegan chicken and/or chickpeas)

INGREDIENTS

1 head cauliflower – cut into florets

2 TBS olive oil

1-10 dry red chilies (these are very hot so go easy until you are familiar with how much heat they add) cut in half (throw seeds out of you hate heat) – (I used ten but I really like spicy food)

4-6 scallions (white & green parts) – sliced

1-6 cloves garlic – chopped (I used 6)

1 TBS minced fresh ginger (I used jarred)

for the marinade

2 TBS low-sodium soy sauce (or tamari)

4 tsp rice wine (rice wine – not rice vinegar)

1 TBS cornstarch

for the kung pao sauce

3/4 cup black vinegar

4 TBS low-sodium soy sauce (or tamari)

4 TBS vegetarian hoisin sauce

4 TBS sesame oil

2 TBS cornstarch

1 cup water

GARNISH – cooked rice & peanuts

OPTIONAL – a drained can of chickpeas and/or Beyond Meat vegan chicken cubes

DIRECTIONS

Cook some rice.  I used brown basmati.

Whisk the marinade together & toss it with the cauliflower & set aside for 15-30 minutes.  I did this in a Ziplock bag.

Whisk the sauce together & set aside.

Heat the oil in a large saute pan.  Add garlic, chilies & ginger & fry about 1 minute.

Add cauliflower, most of the scallions (save some green parts for garnish) & the sauce & cook over high heat until it s bubbling.  Add water & continue cooking until the sauce thickens & the cauliflower is tender but not mushy.

If you are adding chickpeas or chicken – add them now.  When the sauce is thick & the contents are heated through – serve with rice.  Garnish with scallions & peanuts.

10-Minute Spicy Vegan Sriracha Chicken & Broccoli Bowl

 

All Photos © Christine Elise McCarthy 2016

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This chicken & broccoli comes together faster than the rice – so – if you have warm, cooked rice ready – you can serve this in ten minutes.  None of the ingredients are particularly exotic but it is GENUINELY spicy.  I like a lot of heat & this took it to my limit – so – if you are more timid in the spice department – cut the spicy things way back or drop them completely.  I used – as always – Beyond Meat brand vegan chicken because it is absolutely the best on the market.  It comes in 9 or 12 ounce packages.

10-Minute Spicy Vegan Sriracha Chicken & Broccoli Bowl

Serves 2

INGREDIENTS

9 to 12 ounces vegan chicken – cubed

1 jalapeno – seeded & diced (optional)

Olive oil

1-5 dry red chilies – halved & seeded (VERY optional as these are VERY spicy – and if you use hem – do not chew & swallow them – but pick them out when you eat)

1/2 cup vegan hoisin sauce

1-2 TBS sriracha sauce

1-3 tsp crushed garlic (I used jarred)

1 TBS ginger (I used jarred)

Broccoli for 2 – fresh or frozen

Salted peanuts

Sliced scallions as garnish

Cooked rice for 2

DIRECTIONS

Cook the rice.  If you are using fresh broccoli – steam it a few minutes until it is done to your taste & set aside.  If using frozen – cook it according to directions & set aside

Heat 1 TBS olive oil in a pan.  Saute the jalapeno & red chili – if using them.  When the jalapeno is softens (a few minutes) – add the garlic & ginger & saute 1 minute.  Add the hoisin & sriracha and the chicken & heat the chicken through.

Assemble the bowls with the rice, broccoli & chicken & garnish with peanuts & scallions.

Easy Crispy Oven Baked French Fries

All Photos © Christine Elise McCarthy 2015

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OK. So I started a new job last week – in post – on Tamar & Vince (click that to see the trailer).  Lemme just say – it is a world I would not typically stumble into – even over-served.  But – it is entertaining & it is NOT breaking rocks in the hot sun so – I go – I do post things –  I giggle.  I get paid.

Then I come home & feel like I deserve shit – after watching rich people HAVE shit for 9 hours.  Of course – I can’t have a McMansion in Calabasas but you know what?  I CAN have French fries in Hollywood & so having French fries in Hollywood is what I did.  TWO DAYS IN A ROW!  Except for a little olive oil – these are really just baked potatoes in miniature form.  Virtually guiltless.  SO yummy!  And so many options for dipping.  I used ketchup & two (non-vegan) aiolis from Stonewall kitchen – mainly because I am drawn to their packaging and I like to pay too much for things that are still affordable even at exorbitant prices.  The Sriracha one is better than the truffle one – in my opinion – and these two things could easily be made at home using vegan mayo.

I read somewhere that adding a tablespoon or two of sugar to the fries aids in crispiness without adding sweetness.  I will try that next time & add an update here.  Meanwhile – this is just potatoes, olive oil and S&P.  Eat two whole potatoes worth?  Maybe 400 calories.  400 calories?  I stress my way through that by lunch time – but – the stress does release cortisol into my system & leaves me just as fat as fries with no stress would – so – I’m not sure I am getting the best deal – BUT – these fries remain in a low calorie category, they are easy & cheap & do a lot to fill gaping holes in your soul that are supposed to be filled with various senses of personal accomplishment and with love (love from OTHERS – not this fickle & unreliable self-love shit).  I say – if you are gonna live a hollow & lonely life filled with missed opportunity, lost affection, inevitable aging, self-loathing & regret – these fries might be all that is left to live for.  Oh – and dogs.  Dogs & fries.  And champagne. And this paddle ball & that chair.

OK – I digress.

I read that soaking the sliced potatoes in ICED WATER helps them release starches & aids in the crisping process.  So – do it for as long as you can – or at least for as long as it takes your oven to heat up.

Easy Crispy Oven Baked French Fries

INGREDIENTS

Russet potatoes – peeled (or not) & cut into fries of the thickness you prefer (I went about the size of my pinkies)

Olive oil

S&P

POTENTIAL GARNISH – crushed garlic warmed for about a minute in a frying pan with some olive oil – or chopped herbs or Parmesan or a drizzle of truffle oil.

DIRECTIONS

Prepare the potatoes & soak them in icy cold water.

Heat the oven to 450-475.

After the potatoes have soaked for at least 15 minutes – dry them off.  I did this by rolling them in paper towels wrapped in a kitchen towel.

Toss with as little olive oil as you can use & still get a thin coat on all the potatoes.  Other oils – like canola or vegetable oil – would work, too.

Toss with S&P and maybe a TBS of sugar?  I tossed them by putting the potato, olive oil and S&P in a Ziplock bag or Tupperware container & shaking the shit outta them.

Spread the fries out on a cooking sheet (I lined mine with parchment paper because it is magical & nothing sticks to it but foil & cooking spray would work, too).  Do not let the fries touch each other or they won’t get crispy.

Bake the fries for between 30 minutes to an hour – depending on the thickness of the fries & the effectiveness of the oven.  Turn them in about 15-20 minute intervals – so at least two sides get browned.  Don’t overcook them & pull out the thinnest ones as the fatter ones still require cooking.  Eat those as a treat to yourself for doing the fucking cooking.

Here are mine at about half way through the process & before I flipped them.  When they are done – eat’m up!  See how easy?

Easy Basil Pesto (Vegan or Not)

All Photos © Christine Elise McCarthy 2015

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Pesto is a lovely thing – when used sparingly.  I loathe a pesto pasta that is heavy with oily dense pesto – but if the pesto is light & clean & used delicately – it really is yummy.

Traditionally – it is made with pine nuts.  I have sworn off pine nuts ever since a friend got “pine mouth.”  Pine mouth is a horrid metallic taste that overwhelms your mouth whenever you eat or drink.  It is from eating rancid pine nuts.  Apparently, pine nuts have a relatively short shelf life & many come from China, Korea, Russia and Vietnam.  Nobody seems to really understand pine mouth but there is one easy way to avoid ever getting it – avoid pine nuts.  Easy.  Pine nuts are rich & greasy & are used way too liberally & frequently – much like sun-dried tomatoes in the eighties.  Fuck you, pine nuts.  I never like you much, anyway.

So – you can make pesto with almost any other nut – like pecans, walnuts, cashews, pistachios or – as I did here – with almonds.   You can toast the nuts or not – it does not matter much.

The real news here is the concept of blanching the basil.  I read that it makes for a smoother & more vibrantly green pesto.  Vibrant green is nice to photograph – so I blanched my basil.  Judge the results yourself.  If you wanna skip the blanching – there will be no repercussions.  I promise.

Traditionally – real Parmesan is used and I used it here.  If you are vegan – just use vegan Parmesan.

Easy Basil Pesto (Vegan or Not)

Makes a lot

INGREDIENTS

6 oz (or 4 packed cups) fresh basil

1/2 cup almonds

1/2 cup grated Parmesan (or vegan alternative)

2 garlic cloves

1/4 cup olive oil

S&P to taste

DIRECTIONS

Blanch the basil by submerging it in boiling water for about 30 seconds.  Drain & plunge into cold water to stop its cooking. Squeeze the water out.

Puree all ingredients in a blender or food processor.  I add water in tiny increments to thin it & to facilitate the blending.

Season with S&P.

I put mine into sandwich bags in small portions & froze it for later use.  Works great!