DDD #104 – Vegan Burnt Sugar Salted Caramel Sauce

Leave a comment

All Photos © Christine Elise McCarthy 2018

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 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.

~


Click the image above to watch the video.

Vegan Burnt Sugar Salted Caramel Sauce

INGREDIENTS

1 cup white sugar

3 oz vegan butter

5.6 oz full fat coconut milk or vegan heavy cream

Pinch of salt

DIRECTIONS

Over med-low heat, heat the sugar – whisking constantly so it does not burn.  It will start to clump up then eventually melt & start to brown.  Whisk in the butter until it melts then add the milk.  Boil a bit until it thickens.  Add the salt & remove from heat.  Allow to cool.  Store in the fridge.  It should be good for several weeks.

DDD #103 – Vegan Apple Pecan Bread Pudding

Leave a comment

 

All Photos © Christine Elise McCarthy 2018

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 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.

~

Click the link above to watch the video.

Vegan Apple Pecan Bread Pudding

INGREDIENTS

5 packed cups leftover bread – broken up (I used hamburger buns)

1 cup chopped pecans or other nut

1-2 apples – cored & diced

1 heaping tsp cinnamon

3/4 cup sugar

1 TBS vanilla

2 cups non dairy milk

DIRECTIONS

Mix it all together. Treat a casserole pan with cooking spray & put the wet pudding in there & bake at 350 degrees for 45-60 minutes.

Top with powdered sugar or ice cream or whipped topping or salted caramel sauce (recipe for that coming soon!)

 

 

DDD #101 – Vegan Big Mac with Beyond Burgers & Copycat McDonald’s Special sauce

Leave a comment

 

All Photos © Christine Elise McCarthy 2018

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 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.

~

These came out UNBELIEVABLY well!  I was a lifetime Big Mac whore & no other fast food ever appealed to me.  My Big Mac pizza was pretty successful but this burger puts that to shame.

Above, beneath my Big Bam pizza, is a real Bic Mac – followed by my copycat & then a side by side.  Doesn’t the vegan one look BETTER?  This really is the closest I think you can come to the real thing.  Click the image below to watch the video.


DDD #101 – Vegan Big Mac with Beyond Burgers & Copycat Special sauce

Makes 2 Big Macs

INGREDIENTS

1 package Beyond Burgers (or 4 vegan burger patties)

3 sesame seed buns (or just two – if you are not interested in the center piece of bread)

4 slices vegan cheese

Iceberg lettuce – chopped

Onion – minced

Pickles – sliced

Copycat Special Sauce

1/4 cup vegan mayo

1 TBS vegan French dressing

1 TBS sweet relish

1 TBS minced onion

1 TBS yellow mustard

1/2 tsp white vinegar

1/2 tsp onion powder

1/2 tsp garlic powdet

1/2 tsp smoked paprika

DIRECTIONS

Whisk the sauce together.  et aside.

If using Beyond Burgers – make each patty into two thinner patties.

Cook the burgers & top with cheese & melt.

Assemble the Big Mac: smear two bottom buns with sauce & top with onions, pickles & lettuce.  Put a cheeseburger on each & stack them.  Top with the bun.

Devour!

DDD #99 – Vegan Beyond Sausage & Lentil Stew

Leave a comment

 

All Photos © Christine Elise McCarthy 2018

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 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.

~

2 images above courtesy of Beyond Meat.


Click the image above to watch the video.

Vegan Beyond Sausage & Lentil stew

Serves 4 very well

INGREDIENTS

6-12 Beyond Sausages or your favorite vegan sausage

1 lb cooked lentils

1 medium onion – diced

1-8 garlic cloves (to taste) – minced

4 carrots – sliced

4 celery stalks – chopped

1 parsnip – chopped

1 sweet potato – cubed

1-2 jalapenos – diced

1 lemon

1 (14 oz) can fire-roasted diced tomatoes

1 cup salsa (optional)

4 cups stock

1 TBS mild harissa (optional)

1-2 TBS olive oil

2 tsp ground cumin

1 TBS sweet paprika

1 TBS cayenne (or less if you are intolerant of spicy foods)

S&P to taste

DIRECTIONS

Cook the lentils & set aside.

Heat the olive oil in a large stock pot & saute the onions & celery until soft.

Add the garlic & saute one minute.  Add the can of tomatoes.  Combine.

Add the salsa, harissa, cumin, paprika, cayenne & the juice of the lemon & combine.

Add the carrots, parsnip, sweet potato & jalapeno & 4 cups of stock.

Bring to a boil.  Lower heat & simmer for about 10 minutes or until all the vegetables are tender.  Stir in the cooked lentils & season to taste with S&P.

Cook the sausages & serve either sliced or whole.  You can stir the sausage into the stew or serve it on the side to add as garnish to the stew.

Enjoy!

 

DDD #96 – Vegan Parsley Herbed Potato Gnocchi

Leave a comment

All Photos © Christine Elise McCarthy 2018

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 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.

~

Image


 

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.

Image

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.

Image

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

Image

Image

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.

Image

Image

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.

Image

Image

Image

Image

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.

Image

Image

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

Image

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.

Image

Image

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!

Image

Image

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

Image

DDD #95 – Vegan Vietnamese Chicken Banh Mi Sandwich with Pickled Vegetables & Sriracha Mayo

Leave a comment

All Photos © Christine Elise McCarthy 2018

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 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.

~

12-17-13 (87)


Click the image above to watch the video. This fucker was awesome!  There are a few steps to assemble the ingredients but they are all easy.  You can make this with any sort of chicken substitute you might like.  I am obsessed with Beyond Meat strips.  They do not have an overpowering taste & can easily be manipulated & I like the texture, too. Seitan works nicely, too!

Traditionally, banh mi have pork in them but I haven’t found a decent fake pork – unless you believe that pork is “the new white meat.”  If so – this fake chicken could masquerade as fake pork, too.

This takes a few hours of planning ahead so that you can marinate the chicken & pickle the carrots & jalapeno & daikon.

If you cannot find vegan fish sauce – there are lots of pretty simple recipes for vegan fish sauce HERE.  Whatever you do, do not skip the marinade because it tastes great & the sriracha mayo is good enough to eat with a spoon.

 

Image

Marinated Chicken Banh Mi Sandwich

Makes two sandwiches

INGREDIENTS

2 crusty rolls or some high quality baguette

8 oz faux chicken

1 avocado – cut into slices

1/2 cucumber – sliced thin

leafy lettuce

2 radishes – sliced thin

1 jalapeno – seeded & sliced thin

cilantro

Olive oil or cooking spray

For the pickled vegetables

1 carrot – cut into matchsticks

daikon – cut into matchsticks

1 jalapeno – seeded & cut into matchsticks

3 cups warm water

3 TBS sugar

2 TBS salt

4 TBS white or rice vinegar

For the marinade

1/4 cup low sodium soy sauce

6 garlic cloves (or to taste) – minced

4 shallots (or 1/2 small onion) – diced

2 TBS fish sauce (vegan version – or omit it)

1 tsp sugar

2 tsp Chinese five spice

1 TBS hoisin sauce

1 tsp sriracha (or to taste)

For the spicy mayo

1/4 cup vegan mayo

1 lime

3 TBS sriracha

Image

DIRECTIONS

Heat the oven to 350.

For the pickled vegetables

Warm the water & add the sugar, salt & vinegar & stir until the sugar & salt dissolve.  Put the matchstick veggies in a bowl or jar & cover with the warm water mix.  Store in the fridge for at least and hour or two.

12-17-13 (40)

Image

For the marinade

Blend all the marinade ingredients & add the chicken to it.  Store in the fridge for at least an hour.

Image

For the spicy mayo

Blend the mayo with the sriracha & the juice of the lime.  Store in the fridge.

Image

Image

For the Banh Mi

Prepare the cucumber, avocado, radishes & jalapeno.  Set aside.

Heat a frying or grill pan.  Treat it with cooking spray or olive oil & cook up the marinated chicken.  Set aside.

Image

Scoop the soft part of the bread out & throw it away.  Heat the bread in the warm oven for 5 minutes.

To assemble – simply spread some spicy mayo on the bread.  Then layer on some chicken.  Then pickled veggies (drained well!) & radish slices.  Add sliced cucumber & jalapeno.  Add lettuce & cilantro.  Add some avocado.  Smash it together.  Shove it in your face – and feel free to dip it in the extra spicy mayo.

See?  What’d I tell you?

Image

Image

Image

Image

Image

Image

Image

Image

DDD #94 – McDonald’s Copycat – Vegan Filet-O-Fish Sandwich & Tartar Sauce

Leave a comment

All Photos © Christine Elise McCarthy 2018

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 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.

BathingandthesinglegirlCover


Click the image above for the video.

McDonald’s Copycat – Vegan Filet-O-Fish Sandwich & Tartar Sauce

for the fishless filets

1 lb block extra firm tofu

1 sheet roasted nori – cut into squares the size of your tofu cakes

1/2 cup all-purpose flour (or your flour of choice)

Water

1 TBS flaked roasted seaweed

1 TBS kelp granules

pinch salt

1 TBS fresh lemon juice

Panko or other bread crumbs – about 1/2 cup or more

Cooking spray

2 slices vegan cheese

2 buns

for the tartar sauce

1/4-1/3 cup vegan mayo

1 tsp sweet relish

1 tsp chopped dill pickle

1 tsp minced onion

1 tsp fresh lemon juice

pinch of salt

Heat the oven to 400 degrees.

Split the tofu in half & then press them between paper towels with something heavy on top.  After 20 minutes or so – cut the two slices into squares.

Put panko in one bowl.  In another, whisk enough water in with the flour, flaked seaweed, kelp granules, lemon & salt so you get a thin batter.  Put a square of nori on each tofu cake & dredge through the batter & then the panko – getting all sides covered.  Place on a cooking sheet topped with parchment paper.  Spray with some cooking oil & bake for about 30 minutes or until the breadcrumbs are golden.  Top with cheese & cook until melted.

While they cook, whisk the tartar sauce ingredients together.

When the tofu is golden & the cheese melted, place each tofu cake on a bun & top with tartar sauce.  Enjoy!