Vegan Spicy Green Coconut Curry with Vegetables & Split Lentils for the Slow Cooker

All Photos © Christine Elise McCarthy 2016

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Slow cooker recipes.  Is anything better than just dumping a bunch of ingredients into a slow cooker, going away for hours and then coming home to dinner – warm & waiting?  I think not!

I used yellow split lentils or urad dal – but any variety of lentils will work just fine.  I added a ton of random vegetables – because I had them.  You can add or omit any veggies you like.

I had a big bag of English peas & some fresh spinach that were going to spoil before I could cook them – so – I froze them.

It was about 2 cups of peas & make 4 cups of spinach but the spinach wilted in the freezer – down to about 4 cups.  If you use frozen veggies in yours – add them at the very end or they will just disintegrate.

Vegan Spicy Green Coconut Curry with Vegetables & Split Lentils for the Slow Cooker

Makes a lot – likely enough to feed 6 well if served with rice

INGREDIENTS (very flexible)

2 cups lentils

2 potatoes – cubed

1 small onion – diced

1-4 cloves garlic – minced

1 small head cauliflower – cut into small florets

1-5 jalapenos – seeded & diced (use less or omit – if you do not like heat)

3-5 carrots – sliced

3 TBS ginger – minced

1 (5.5 oz) can coconut milk (use more for a richer curry)

3 TBS green curry paste

1 TBS garam masala

1 tsp ground coriander

1 tsp ground cumin

1 tsp dry mustard

1 tsp turmeric

6 cups vegetable stock

4 cups fresh spinach or 2 cups frozen

2 cups peas

S&P

GARNISH – hot sauce (like sriracha), cilantro & cooked rice (I used basmati)

 DIRECTIONS

Put everything except peas, spinach & any frozen vegetables you might be using into the slow cooker.  If using anything frozen – all them to thaw.  Ignore my photos showing the spinach & peas being added with the other ingredients at the start.  They disintegrated & I had to add more of each at the end.  I also added the cauliflower after the curry had been cooking for hours – hence the different-looking imagery below.

Cook on high for 4 hours or on low for 8 hours.  If it is too thick, add stock or water.  If it is too thin – cook a bit longer with the lid off – or mash some of the curry with a masher or immersion blender to create a thicker gravy.

15 minutes before serving – add peas, spinach & any frozen vegetables you selected.  Season with S&P.

Serve with rice & garnish with cilantro & hot sauce.

Fiery Spicy Vegan Korean Gochujang Sticky Chicken with Thai Rice Berry (Riceberry – Black Jasmine Rice)

 

 

All Photos © Christine Elise McCarthy 2016

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So – I saw this new rice at my favorite Thai grocery store – Bangluck.   $10 for 5 pounds – so I could not resist.  I looked it up online & found THIS:

Riceberry  Rice is the new variety of rice that has been bred in Thailand. The rice is deep purple in colour; this rich dark colour is typical of plants that yield high nutrition. Rice berry rice is cross pollination of three hardy and loved rice strains; they are:

• Thai Hom Mali Race – also known as fragrant jasmine rice, the highest quality and most sort after rice in the world, after cooking it retains its structure but takes on a soft fluffy consistency.
• Hom Nin Rice – has well known and documented antioxidant properties, but this grain can become a little chewy if it isn’t cooked through.
• Khao Dawk Mali 105 – a hardy seed which will grow in a broad range of agricultural environments.

The cross-pollination of these three rice plants has resulted in Riceberry Rice, a new and exciting rice variety. Riceberry takes on the best attributes of each of the grains that were used in its inception. The light fluffy texture and flavour from Thai jasmine rice, high in minerals and antioxidants from Hom Nin rice and hardy and high yield characteristics of Khao Dawk Mali 105.

Riceberry Rice Nutrition Profile

Riceberry rice is rich in many antioxidant that help our immune system stay healthy. It contains significant levels of:

• Beta-carotene
• Gama Oryzanol
• Vitamin E
• Folic Acid
• Tannin
• Zinc
• Fiber
• Bran Oil

These antioxidants, vitamins and minerals give riceberry rice a nutrition profile that is relatively unique. The dark purple colour it matures signifies it high nutrition content and gives it a unique appearance when served.

The rice is also extremely high in fiber and bran oil, this natural aids digestion and helps keep the stomach free from disease.

Thai Rice Glycemic Index

Riceberry rice has been graded as low-medium in the glycemic index. The abundant fiber and bran oil which it contains helps to reduce the risks of diabetes by hindering the absorption of sugars into the blood through the stomach. It also helps the pancreas function better.

– See more at: http://www.thenaturalhealthmarket.co.uk/riceberry-organic#sthash.388tjdGM.dpuf

As to the Fiery Vegan Korean Gochujang Sticky Chicken – this recipe is genuinely VERY spicy!  VERY.  If you do not like spice – maybe lose the serranos & the chili oil.    Once you have all the ingredients ready – it only takes about ten minutes to make.  Gochujang is a staple ingredient in Korean food & is sort of like a thick, spicy ketchup.   If your local or Asian markets do not carry it – look to Amazon.

Fiery Spicy Vegan Korean Gochujang Sticky Chicken with Thai Rice Berry

Serves 2

INGREDIENTS

9-12 oz vegan chicken (I always use Beyond Meat – if it available) – cubed

1 TBS olive oil (or other oil)

1 small onion – diced

2 serrano chilies (optional – lose if you don’t like a LOT of spice) – diced & seeded (the seeds are hot – and I used them)

1/2 cup gochujang

5 garlic cloves (or 2-3 TBS garlic paste) – I used jarred, minced garlic

3 TBS ginger (I used jarred)

2 tsp chili oil (optional – lose it if you don’t like heat)

1/2 cup liquid aminos (or low sodium soy sauce or tamari)

1 TBS sesame oil

3 TBS agave nectar (or brown sugar)

GARNISH – cooked rice for two & sesame seeds

 

DIRECTIONS

Cook the rice according to directions (typically a 1 cup rice – two cups water ratio).

Heat the oil in a large saute pan.  dd the onions & serranos.  Cook until the onions soften & jut begin to brown.  Add everything else except the chicken & combine.  It should thicken very fast.  Add the chicken & heat through.

Serve over rice & sprinkle with sesame seeds.  See?  Easy!

Eat that awesome shit & breathe fire over the villagers!

Vegan Protein-Packed Red Quinoa Salad with Avocado, Arugula & Citrus-Balsamic Vinaigrette

 

All Photos © Christine Elise McCarthy 2016

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This salad is jam packed with protein (from the quinoa, black beans & chickpeas) and light & healthy & delicious.  The ingredients here are all optional – as is the case with all salads.   This recipe makes an enormous party-sized quantity so – either be prepared to feed a lot of people or to eat it every day for a while – or cut the recipe in half.  Do not dress the whole salad & do not add avocado until you are serving it.  That way – the salad will keep longer.  UPDATE 4-18-16:  Without the avocado & dressing on it – this salad stayed fresh in my fridge for a full week.

Vegan Protein-Packed Red Quinoa Salad with Avocado, Arugula & Citrus-Balsamic Vinaigrette

Makes a boatload of salad – at least enough for 6 as an entree – more as a side

INGREDIENTS

for the salad

(these quantities are very flexible – so make your salad to taste)

3-4 cups cooked red (or other) quinoa (cooked according to directions & cooled)

1 English cucumber – diced

1 cup chopped cherry (or other) tomatoes (I used heirloom)

1 15-oz can black beans – drained & rinsed

1 15-oz can chickpeas – drained & rinsed

1/2 cup sliced black olives

1 red bell pepper – seeded & diced

3 scallions – sliced

1 cup corn (fresh cut from the cob is best but I used frozen)

1/2 red onion – diced

1/4 cup chopped cilantro (optional)

Avocado (as much or as little as you like – I used 1/2 avocado per serving) – cubed & lime juice squeezed on it

Arugula (optional – as a bedding)

for the citrus-balsamic vinaigrette

5 TBS of juice from lemons & limes (use either one or a combo of both for a total of 5 TBS)

1-3 garlic cloves – minced

2 TBS white (or other) balsamic vinaigrette

1/4 cup cilantro – chopped

1/4 cup olive oil

1/4 tsp cumin

S&P to taste

DIRECTIONS

Cook & cool your quinoa.  You can even rinse it in cold water & drain it to cool it quickly.

Whisk the dressing together & season to taste.

Toss all the salad ingredients – EXCEPT the avocado & arugula – and stir to combine.

If using arugula – put some on plates.  Top with quinoa salad & drizzle with dressing.  Top with avocado.

Shove it in your face & feel strong & healthy!

Vegan Chicken Satay with Peanut & Coconut Sauce and Spicy Thai Red Curry & Coconut Cauliflower Rice

 

All Photos © Christine Elise McCarthy 2016

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This is another super-duper easy one.  The recipe for the Spicy Thai Red Curry & Coconut Cauliflower Rice (seen just above) is HERE.

I used a 12oz package of Beyond Meat chicken strips – because they are the best on the market.  If you cannot find them – use the brand available to you – preferably not breaded.

This recipe is really just for a marinade (not totally necessary) & for the peanut & coconut sauce.  You can whisk each together in bowls & heat the chicken in any pan on the stove.  So easy & REALLY delicious!

Vegan Chicken Satay with Peanut & Coconut Sauce

Depends on the amount of “chicken” you use & appetites – but 1 or 2

INGREDIENTS

for the chicken satay

Beyond Meat chicken strips (or other vegan chicken) – in the quantity you require

Cooking oil or cooking spray

for the marinade (an optional step – you can skip the marinade if you want to but it does ratchet up the flavors)

2 garlic cloves – minced

2 shallots – minced

1-2 serrano or jalapeno peppers – minced (seed them for less heat)

2 TBS Bragg’s liquid amino acids (or soy sauce or tamari)

1 TBS agave nectar (or sugar)

juice of one lime

for the peanut-coconut sauce

1 cup lite coconut milk

1/4 cup peanut butter (more – if you want a thicker sauce)

1/4 cup cilantro – chopped

1-3 serrano or jalapeno peppers – diced (seed them for less heat)

2 shallots – minced

2 tsp agave nectar (or sugar)

2 TBS Bragg’s liquid amino acids (or soy sauce or tamari)

juice of one lime

GARNISH – lime wedges & cilantro

DIRECTIONS

for the marinade

Whisk ingredients together & put the chicken in it.  Marinate in the fridge for 30 minutes – or overnight.  I did this in a Ziplock bag.

for the peanut-coconut sauce

Whisk everything together.  Adjust the peanut butter to coconut ratio to suit your tastes.  I put mine in an old pickle jar so I could give it a good shake before using it.

for the chicken satay

Heat some oil or cooking spray & dump the chicken & marinade into a pan.  Heat through.

Plate the chicken & drizzle with a light bit of the peanut-coconut sauce (reserve some because there is a lot of sauce).

Serve with rice & garnish with extra sauce, cilantro & lime wedges.

Vegan Spicy Thai Red Curry & Coconut Cauliflower Rice

 

All Photos © Christine Elise McCarthy 2016

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I have posted several variations of cauliflower rice over the years – most of which can be found HERE.  This one is likely the richest of the lot due to the added lite coconut milk.  Still – if you consider that it isn’t really rice but, rather just grated cauliflower, that added decadence of the coconut milk & curry paste are not that bad.

Cauliflower rice is easiest if you have a food processor with a grating blade.  If not – you can grate the cauliflower with a box grater or other grater – but raw cauliflower tends to pop all over the place & can get rather messy.

I’m not sure if some of my earlier cauliflower rice recipes had the added step of steaming the cauliflower & squeezing out the water – but – that is a step not necessary for cauliflower rice.  I think that step only matters if you are going to make cauliflower pizza dough or cauliflower tortillas – as seen below.

This dish is quick & easy & very tasty.  And good for you!

Vegan Spicy Thai Red Curry & Coconut Cauliflower Rice

Serves 4 or more as a side

INGREDIENTS

1 large head cauliflower – grated in with a food processor or a manual grater

Coconut or other cooking oil

1 red bell pepper – diced

1 onion diced

1-3 jalapenos – minced (use more or less according to your taste for heat)

1-6 cloves of garlic – chopped (use more or less according to your taste for garlic)

1 cup lite coconut milk

1 TBS red curry paste

1 TBS Bragg’s liquid amino acids (or soy sauce or tamari)

1 tsp agave nectar (or sugar)

1/4 cup chopped cilantro

Garnish – cilantro, lime wedges

DIRECTIONS

In a very large saute pan, heat about 1 TBS oil & add the cauliflower.  Saute on high for 5-7 minutes or until it just begins to brown.  Transfer to a bowl  & set aside.

In the same pan, add about another TBS of oil & saute the red bell pepper, onion & jalapeno until they get soft – maybe 5 minutes.  Add the garlic & stir for a minute & then add the curry paste & coconut milk & amino acid (or soy sauce) & agave.  Incorporate & then add the cauliflower rice.  Stir in some cilantro & combine.  Garnish with additional cilantro & lime wedges & serve.

Vegan Roasted Golden Beet Risotto with Parmesan & Beet Greens Pesto

 

All Photos © Christine Elise McCarthy 2016

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I love beets.  I always have.  I have discovered, however, that many folks don’t think they like them – until they have fresh ones roasted.  I have converted more than a few people from beet-haters to beet-lovers.  And why hate them?  They are really a lot like carrots – sorta earthy & sweet.  Who hates carrots?

Anyway – risotto is easy – despite its reputation.  So – though this recipe has a few steps – they are all easy & you end up with a fuckton of yummy, vegan risotto!  If you are not vegan – you could stir in some real Parmesan or – even better – some goat cheese.  If you ARE vegan – you, too, could opt to stir in a vegan creamy cheese – like cream cheese or any of the brands that make soft, spreadable vegan cheeses.  Or – go with no cheese.  Your call.

The pesto is easy & makes great use of the beet greens but you can omit it – or make it with kale or some other greens – even traditional pesto – with basil.

If I were not on a diet – I would have tossed a few chopped walnuts or pistachios on the bowls as garnish.  If you are in a “giving zero fucks” mood – toss some motherfucking nuts on there & get your chow on!  I ain’t judging!

Vegan Creamy Golden Beet Risotto with Parmesan & Beet Greens Pesto

Serves 4-6

INGREDIENTS

for the beet greens pesto (this makes way more than you will likely use on this dish but you can freeze it or put in on pizza, toss it with pasta or use it as a sandwich spread)

Tops to several beets (I used the tops to about 6 beets – both red & golden) – washed VERY, very well & stems trimmed off

Several kale leaves (only because I had them – so this is easy to omit – if you want to) – ribs removed

2-6 garlic cloves (according to your taste for garlic)

1/2 cup nuts (I used raw almonds but walnuts, pecans, pistachios or pine nuts will work)

1/4 cup oil

1/2 cup water (more or less)

1/4 cup vegan Parmesan (or a TBS or 2 of nutritional yeast)

S&P

for the golden beet risotto

4-6 large beets (I had 3 large golden beets & 3 small red ones) – I like a lot of veggies in my risotto to lower the carb hit

3 TBS coconut oil or olive oil

4 garlic cloves (less if you are not a big garlic fan)

1 onion – diced

2 cups Arborio (risotto) rice

1 cup dry white wine (optional – use more stock if you don’t want to use wine)

8 cups vegetable stock

1/4 cup (or more) vegan Parmesan (or other cheese – as you prefer)

S&P

Garnish – more cheese, parsley and maybe some chopped nuts (like pistachios or walnuts) – and maybe some chopped or sliced roasted beets

DIRECTIONS

for the pesto

WASH THE GREENS WELL!  Beets greens are usually very gritty.  In a food processor, pulse the nuts & garlic & cheese until blended.  Pulse in the greens & kale & oil & then only add as much water as you need to get it to the pesto texture you prefer.  I went drier than usual with this because I wanted it to sit on the risotto without blending – just so I could photograph it.  You can go wetter – if you prefer.  Season with S&P.  Set aside.

For the Vegan Roasted Golden Beet Risotto with Parmesan

Heat the oven to 450-500 degrees.

Wrap the beets in foil.  If you are using two colors – wrap them separately or the red ones will dye the golden ones.

Cook for about an hour or until they are tender.  Allow them to cool & then rub the skin & rough parts off under running water.  Use a knife to get any stubborn places.  Dice or slice them – reserving a bit for garnish later.  This can be done a day or two in advance – just store them in the fridge.

Bring the vegetable stock to a boil & reduce to a simmer.

Heat the oil & saute the onions until translucent.  Add the rice & stir so all the rice is coated in oil.  Add a bit more, if you need to.  Cook for about 3 minutes or until the edges of the rice start to look translucent.  Add the garlic & stir for 1 minute.  Add the wine (or one cup of stock) and cook until it is absorbed.  Add the beets (reserving some for garnish) and combine.  Now – over medium heat & stirring almost constantly, add the stock one cup at a time – allowing to to get absorbed each time.  I like my risotto a little wetter but this is a personal preference.  Cook until the rice is just tender – NOT mushy – this may or may not take up all the stock.  Stir in any cheese you are using.  Season with S&P.  Add more stock (or water) if it gets too thick.

Serve immediately & garnish with a dollop of beet greens pesto, more beets, parsley, more cheese & any nuts you might have decided to use.

Vegan Spicy Ginger-Garlic Red Pepper Beef Steak with Vegetable Fried Cauliflower Rice

 

All Photos © Christine Elise McCarthy 2016

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I whipped both the rice & the beef up within 30 minutes – the beef part taking about ten minutes.  SO EASY!   This is quick, easy & the most exotic ingredient is dark soy sauce – which is a very optional ingredient.  As a Beyond Meat superfan – I was unfamiliar with these Gardein Beefless Tips – until today.    I must confess – I found them quite delightful.

This recipe is pretty healthy – especially if you use cauliflower rice.  I threw mine together with cauliflower, carrots, zucchini & jalapenos, ginger, garlic & some soy sauce and a squeeze of some Kung Pao sauce – because that was what I had.  You can stir fry any combination of veggies & spices you prefer.  Here are a few variations of cauliflower rice for you to consider:

Spicy Vegan Chicken in Pad Thai Sauce with Garlic and Ginger Green Beans and Cauliflower Rice (above)

Garlic & Ginger Cauliflower Rice (above)

Easy Cilantro Scallion Lime Cauliflower Rice (above)

Coconut, Ginger & Jalapeno Cauliflower “Rice” (above)

Spicy Orange Cauliflower with Cauliflower Fried Rice (Vegan & Gluten Free) (above)

Any of those rices would work – or any invention you might come up with.

Vegan Spicy Ginger-Garlic Red Pepper Beef Steak

Serves 2

INGREDIENTS

9 oz vegan steak tips or other vegan beef

2 red bell peppers – sliced

1 onion – sliced in a similar shape to the bell pepper strips

Olive oil (or coconut oil)

1 tsp crushed red pepper (optional)

2 TBS minced ginger (I always use jarred because t is so much easier)

1-4 garlic cloves – minced

1 cup low-sodium soy sauce (or tamari)

1 cup water

2 TBS dark soy sauce (omit if you cannot find it)

1/2 cup (or more to taste) brown sugar

1-3 TBS cornstarch

Garnish – scallions & COOKED CAULIFLOWER RICE (make ahead because the beef cooks quickly)

DIRECTIONS

Heat about 1 TBS oil & saute the red bell & onion & beefless tips over high heat until the vegetables begin to get soft – maybe 3-5 minutes.  Add the garlic & ginger & crushed red pepper.  Stir to combine and cook about 1 minute.  Add soy sauce, dark soy sauce, water & brown sugar.  Bring to a boil & stir in cornstarch 1 TBS at a time.  The sauce should thicken very quickly so you might not need to use a second or third TBS.  Your call.  If it gets too thick – just add water.

Serve with your cauliflower rice & some sliced scallions.  Mmmmm!

Pasta with Romanesco Cauliflower (Broccoli), Lemon & Chili Flakes (Vegetarian or Vegan)

 

All Photos © Christine Elise McCarthy 2016

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Every two weeks, I get a box of mixed veggies from Farm Fresh To You.  I enjoy it because they are locally grown but also because they send me things I have never used before – like this Romanesco Cauliflower (or Romanesco broccoli).   It is striking to look at & almost looks other-worldly.  It has the texture of cauliflower but is described as tasting slightly nutty & earthy.  I found the flavor to be very mild – much like cauliflower – so you can use it any way you would use cauliflower.  I chose this light pasta dish.  I used real cheese in it but that is not necessary.  You can omit it with little loss to overall flavor or use a bit of nutritional yeast or vegan hard cheese – grated.

Pasta with Romanesco Cauliflower (Broccoli), Lemon & Chili Flakes (Vegetarian or Vegan)

Serves 2

INGREDIENTS

1-2 heads of Romanesco cauliflower – cut into florets (or one bunch broccoli or head of cauliflower – cut into bite-sized pieces)

1 lemon (zest & juice)

Olive oil

Crushed red pepper to taste (I used a lot – like – 2 TBS – but use it at your own discretion)

1-4 garlic cloves – chopped

1/2 lb pasta (cooked)

S&P

Cheese (grated Parmesan or other hard cheese or vegan alternative or a TBS or so of nutritional yeast) – quantity totally up to you

DIRECTIONS

Cook pasta according to directions, drain & set aside.

Meanwhile – boil the Romanesco florets for about 3 minutes.  Scoop out about 1 cup of the hot veggie water & set aside.  Drain & plunge the Romanesco into cold water to stop it from cooking too much.

Heat 1-2 TBS olive oil in a large saute pan.  Add the crushed red pepper, garlic & lemon zest.  Cook for about a minute & then add the Romanesco.  Heat through.

Add some cheese & some of the hot veggie water.  Stir to combine.  Season with S&P.  Add more cheese if you like.

Add the pasta & some of the lemon juice.  Stir to combine & then adjust seasonings – maybe adding more cheese (or nutritional yeast) or S&P or lemon or crushed red pepper.

Serve!  Add more cheese if you desire.

Vegan Creamy Red Kuri & Butternut Squash Risotto

 

All Photos © Christine Elise McCarthy 2016

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Risotto is easy.  I do not know why people get intimidated.  Sure – you stand there stirring for 20-30 minutes but that really is not that long when you consider that you can feed a family with this comforting goodness – and making a large vat takes the same amount of time as a small quantity.  I made this vegan because I did not feel it really needed the cheese most risottos use.  That said – if you are not vegan – some nice Parmesan or goat cheese might be nice stirred in.  Also – I used 2-4 times as much squash as most recipes will suggest.  My thinking is that the squash is guiltless & filling so if the risotto is the smaller part of what you eat – it just makes for a lighter meal – and most folks appreciate lighter – especially when it still SEEMS creamy & decadent.

I used a red kuri squash & a butternut – because that is what I had.  You can use any orange squash you like or pumpkin or even sweet potatoes.

Vegan Creamy Red Kuri & Butternut Squash Risotto

Serve 6

INGREDIENTS

2 cups risotto or arborio rice

9 cups vegetable stock

2 TBS olive oil

2 shallots – chopped

1 small onion – diced

4 garlic cloves – chopped

1 medium red kuri squash – peeled, seeded & cut into bite-sized pieces

1 small butternut squash – peeled, seeded & cut into bite-sized pieces (or any combo you prefer)

1/2 cup dry white wine (optional)

S&P

GARNISH OPTIONS – chopped parsley, fried sage, vegan or real Parmesan, vegan or real goat cheese, any soft & creamy cheese you like (vegan or otherwise)

DIRECTIONS

Bring the stock to a boil, reduce heat & leave simmering on the lowest flame.

Heat the olive oil in a large stock pot on MEDIUM heat & cook the shallots & onion for about 2 minutes.  Add the squashes & stir.  Cook the squash for about 5 minutes.  Add the garlic & stir.  Cook for about 1-2 minutes.  Do not burn the garlic.

Add the wine (if using) and let the alcohol cook off (which happens very fast).  Add the rice & stir to incorporate the rice.

Add the stock, one cup at a time & stir it in.  I left mine with a lid on a pan for a minute here & there to aid in steaming the rice.  Once that stock is absorbed, add more & keep stirring.  In about 20-30 minutes – you should have stirred in most of the stock.  Reserve about a cup.  If the rice is not tended – turn the heat to low & cover the pan for a few minutes.  If you need to add the rest of the stock – you can.  I used a potato masher & mashed about half of the squash into the rice.  This is an optional step – but it makes the risotto even creamier.  Once the rice is tender – I like to either stir in more stock or some water so that the risotto is just a tad more like a thick soup.  I hate dry & clumping risotto – but others might prefer it that way.  If you like it drier – just cook it down (careful not to burn it) until it is thick enough.  If it gets too thick – add stock or water.

I served mine looking as soupy as that above.  The rice keeps absorbing so – it will thicken up fast.  Season with S&P.

Garnish as you desire & serve.

Vegan Three “Cheese” & Alfredo Lasagna with Power Greens (Kale, Chard & Spinach)

 

All Photos © Christine Elise McCarthy 2016

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This lasagna is delicious & 100% vegan.  I made three kinds of vegan “cheese” for this.  You can make the cheeses yourself (they are all very easy) or buy vegan pre-made varieties.  I used three kinds of sauce, a cup of leftover homemade, the remnants of a jar of Rao’s marinara & a little more than a cup of Rao’s Arrabbiata – my favorite jarred sauce.  You can use all homemade or all from a jar – or mix it up – as I did.

I used red chard, kale & spinach.  You can use any combination of greens that you prefer.  I used cheddar cauliflower, because I had it, but regular cauliflower is just as good (it just has less vitamin A).  I used the sort of lasagna that needs to be cooked in advance – mainly because I noticed the no-cook kind had egg in them.  You can use your favorite vegan lasagna noodles.

I am going to post the three cheeses first.  You can choose to make any or all of them.

Best Fast & Easy Vegan Mozzarella (above) – for Melting & Grating – recipe is HERE.

Vegan Herbed Tofu “Ricotta”

INGREDIENTS

1 lb extra firm tofu

1 TBS olive oil

1 tsp garlic powder

1-3 TBS mixed chopped fresh herbs (I used thyme & sage)

1 tsp each salt & pepper

1 TBS dry parsley

DIRECTIONS

Crumble the tofu & mix in the other ingredients.  Set aside.

Vegan “Parmesan”

INGREDIENTS

1/2 cup bread crumbs (I used panko)

1/2 cup pumpkin seeds (pepita) – I used roasted & salted because I could not find raw – but raw will work, too

2 TBS nutritional yeast

1 tsp salt

1/4 tsp dry thyme

DIRECTIONS

I think it would be ideal to grind these ingredients together in a spice mill – but I don’t have one.  You might get a finer result.  I used my food processor & ran it a few minutes.  The pumpkin seeds were not totally ground – but I went with it anyway.

Vegan Three “Cheese” & Alfredo Lasagna with Power Greens (Kale, Chard & Spinach)

Makes a standard lasagna

INGREDIENTS

1 lb lasagna noodles – cooked as directed

3 cups pasta sauce of your choice

2+ cups vegan mozzarella – grated

for the power greens

1 head kale – ribs removed & chopped

1 head chard – ribs removed & chopped

2 cups spinach

1 cup fresh basil

4 garlic cloves – minced

1/4 onion – diced

1/4 cup vegan Parmesan

Olive oil

for the alfredo

1 head cauliflower – cut into florets

1 cup vegetable stock or water

2 TBS vegan butter

5 garlic cloves – minced

3/4 cup vegan Parmesan

GARNISH – chopped basil or arugula leaves or parsley

DIRECTIONS

Cook the pasta & drain.

for the alfredo

Boil the cauliflower (maybe even boil it in vegetable stock) until very soft.  Drain (I reserved 1 cup of the water I boiled the cauliflower in).

Melt the butter & saute the garlic for one minute.

In a blender or food processor – blend the cauliflower, stock (or water) butter & garlic, vegan Parmesan & a bit of S&P until very smooth.  Set aside.

for the power greens

Heat a TBS or 2 in a large saute pan & heat the onion until soft.  Add the garlic & kale, chard & spinach & heat just until the greens wilt.

In a food processor (not a necessary step – but it prevents large & hard to bite pieces of greens in your lasagna that can flop, hot, out of a bite you are taking & burn you – or just make a mess) – pulse the hot greens, the basil, and 1/4 cup of the Parmesan.  Set aside.

for the lasagna

Heat the oven to 375 degrees.

In a large lasagna pan, put about 1 cup of sauce on the bottom & then layer noodles.  The rest of the layering can be random & at your discretion – but here is the order I used.  I topped the noodles with half the “ricotta,” half the “alfredo,” then noodles, then all the greens, noodles, remaining “ricotta,” cup or more of sauce, noodles, remaining “alfredo,” noodles, remaining sauce & mozzarella.

Bake for about 45 minutes or until well heated.  I would say “or until cheese melts,” but many vegan cheeses do not truly melt.  So – just eyeball it until you think it seems done.

I stacked two pieces on top of each other for photos & you could do this, too, for an impressive presentation.  Or not.  Your call.  Garnish with basil or arugula or parsley.  Devour!

8-Ingredient Vegan Thai Keffir Lime & Red Curry Chicken – for the Slow Cooker or Stove Top

 

 

All Photos © Christine Elise McCarthy 2016

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By odd coincidence – I posted another red curry recipe a year ago tomorrow.  It was my Vegan Red Coconut Curry with Chicken and Vegetables and Hominy (for the Slow Cooker) – seen in the white pot above.  That recipe had a zillion ingredients & made enough to cater a party.  My recipe today feeds two (with rice) and has only a few easy-to-find ingredients.  The only exotic ingredients are the keffir lime leaves – and – while they are not absolutely critical – they do add a flare of authenticity to the dish.  Lime juice & zest can be substituted but if you can find the keffir lime leaves in a local Asian market – grab some.   Apparently, they can be purchased frozen but I have never seen them like that.  You can buy them HERE on Amazon, too.

I made this in my fancy new casserole slow cooker (above) – just because I wanted to use it but this dish can be made on the stove top in minutes.  I have a full-fledged slow cooker fetish & that one above is the 6th one under my roof.  I have two 7-quart cookers, one with a timer & one without, one 1-quart cooker & two little dipper ones.  I love using them & they are especially effective when throwing a large party.  Cook & serve from the same place & they work as chafing dishes.  No muss – no fuss.

So – as I said – this is a far simpler red curry than the one I posted last year & you can make it in the time it takes to cook rice.  I used Beyond Meat chicken because – I feel – it is the best vegan chicken on the market.  Go to their site to find a store near you that carries it.

8 ingredients & quick to prepare?  Why not give it a try?

8-Ingredient Vegan Thai Keffir Lime & Red Curry Chicken – for the Slow Cooker or Stove Top

Serves 2 with rice

INGREDIENTS
9-12 oz vegan chicken – thawed & cut into cubes

1-2 serrano or jalapeno peppers (according to your tolerance for heat) – seeded & diced

2 garlic cloves – minced

1 small red bell pepper – chopped small

2 TBS red curry paste

1 (13 oz) can coconut milk (I used lite)

10 keffir lime leaves – sliced into strips OR the juice & zest of 1/2 lime

1 TBS kecap manis (SWEET soy sauce) OR 1 TBS brown sugar

Serve with cooked rice

DIRECTIONS

Put everything in either a slow cooker & cook, on high, for 3 hours or until the veggies are soft & it is heated through – or do the same in a stock pot on the stove.  It should be ready in under 30 minutes on the stove.  Taste to see if it might need salt.

Serve over rice.

Vegan Fried Tofu Tacos with Purple Cabbage & Heirloom Carrot Slaw

 

All Photos © Christine Elise McCarthy 2016

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Tacos are kind of like pizza in that they are endlessly customizable & virtually everyone loves them.  I have no great revelation here except that it is kind of hard to pan fry breaded tofu & have it look pretty but who cares?  These are TACOS & nobody cares what they look like – only what they taste like.  And these were very tasty.  Because the tofu was fried & I added avocado – I wanted to keep the rest pretty light – so I added no cheese or cream sauce but you certainly could. I made a very simple slaw with very little vegan mayo in it & it worked great because it added color & crunch but not much in the way of calories.  If calories don’t concern you, you could make the slaw with a creamier dressing, add more mayo or even use a different dressing altogether  – like an Asian miso salad dressing or something.  As I said – tacos are endlessly customizable so make these to suit yourself.  One pound of tofu will likely fry up to make enough filling for 6-10 tacos – depending on the size of your tortillas & your appetites.  Like with pizza – I am just making suggestions here as to ingredients but you can add ones you want, lose ones you hate, and fill them as densely or sparingly as you please.  They are tacos – almost impossible to fuck up.

Purple Cabbage & Heirloom Carrot Slaw

Makes enough slaw for 6-10 tacos

INGREDIENTS

1/4 large head purple cabbage – chopped or grated (I used the grating blade in my food processor)

5 heirloom (or regular) carrots – grated (I used the grating blade in my food processor)

5 scallions – sliced finely

1 small bunch cilantro – chopped

1/4 tsp cumin

1/4 cup vegan mayo

S&P

DIRECTIONS

Mix everything up & season with S&P.  Add more mayo if you like a wetter slaw

Set aside.

Vegan Fried Tofu Tacos

makes 6-10 tacos (as far as tofu goes – the other ingredient ratios are up to you)

1 lb extra firm tofu – cubed

Corn tortillas

Avocado – sliced

Tomato – diced

Cilantro

1 TBS sriracha

1 TBS agave nectar

1/2 cup corn meal

1 tsp cumin

1 tsp garlic powder

1 tsp onion powder

1 tsp chili powder

S&P

1/4 cup olive oil

Potential garnish:  grated cheese, sour cream, diced onion, corn, black beans, cilantro, jalapenos, lime wedges

DIRECTIONS

Toss the cubed tofu in the sriracha & agave.  In a large bowl, mix the corn meal with the cumin, garlic powder, onion powder, chili powder & some S&P.  Toss the tofu in the corn meal until it is well covered.

Heat the olive oil in a pan large enough to hold all the tofu – or do it in shifts.  If the tofu is too crowded – it might start breaking up.  Fry – carefully tuning once in a while – until it is all browned.  Never fear if some breading falls off.  You are gonna drop lots of goodies on top of the tofu so pretty is not important.

I like to warm my corn tortillas over the burners of my stove until they get some char marks.  You can do this – or not – but I recommend it.

Assemble your tacos! Layer some slaw, then tofu, tomato, avocado & cilantro and/or whatever toppings you have chosen.  Shove them in  your face.  Swill a beer.  Eat more tacos.  Have no regrets!

Vegan Spicy Chicken Enchilada Soup with Homemade Red Enchilada Sauce – for the Slow Cooker or Stove Top

 

All Photos © Christine Elise McCarthy 2016

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This is yet another SUPER easy one – even if you make the enchilada sauce yourself – and can be made in a slow cooker or stove top.  The benefit of the slow cooker is that the flavors get to meld better but – if you are in a hurry or don’t own a slow cooker – this can be done on the stove.

I made the red enchilada sauce myself & I recommend it very highly because 1) it was easy 2) less processed food it better for you & 3) self-satisfaction.  So – I really recommend you try to make it – though jarred or canned enchilada sauce will do.

I included a picture of taco seasoning in that image above but I was so pleased with my homemade enchilada sauce – I could not bring myself to add this MSG chemical powder to my soup – so ignore it.  As I was cooking the soup I added an additional can of black beans – not shown there.

Also – I thawed & shredded the Beyond Meat chicken.  Look how convincing it looks (above)!

This makes a lot of soup but – it is so hearty & delicious – I ate almost half of it myself, last night – without any garnish of any kind.  Just naked outta the pot.  But – why not?  There is no added fat in this (except a little olive oil in the enchilada sauce) – just proteins & produce & spices – so feel free to eat it like you are competing in a grudge match with Takeru Kobayashi.  I did – and I feel no shame.  Zero fucks were given.

Homemade Red Enchilada Sauce

Makes just over 2 cups

INGREDIENTS

2 TBS olive oil

2 TBS flour

6 oz. tomato paste

4 TBS chili powder (NOT cayenne pepper)

1 TBS dry parsley

1/2 tsp garlic powder

1/2 tsp dry oregano

1/2 tsp salt

1/4 tsp ground cumin

2 cups vegetable stock

DIRECTIONS

Heat the oil over high heat & whisk in the flour.  When it thickens, add the stock in increments, letting it thicken each time before adding more.  When the stock is incorporated, add the spices & tomato paste & whisk to combine.  Cook until it has the thickness of tomato sauce.  Add water if it gets too thick.  Set aside.

Vegan Spicy Chicken Enchilada Soup with Homemade Red Enchilada Sauce – for the Slow Cooker or Stove Top

Serves 4 as a main course – more as an appetizer

INGREDIENTS

2 cups red enchilada sauce (recipe above RECOMMENDED or store bought)

9-12 oz vegan chicken (I always use Beyond Meat – which comes in 9 and 12 ounce packages)

1 (14 oz) can fire-roasted tomatoes

2 (15 oz) cans black beans ( I used 1 can of black beans & 1 can of mixed beans) – not drained

10 oz corn (I used organic frozen)

1 (7 oz) can green chilies (I used mild)

2 cups vegetable stock

2 garlic cloves (minced)

1 red (or other) onion – diced

1 bell pepper – seeded & chopped

1-2 jalapenos – seeds & diced (optional – omit if you do not like spice)

2 TBS chia seeds (1000% optional but they are good for you & I had some so…)

GARNISH OPTIONS: vegan sour cream, avocado, cilantro, chopped tomato, lime wedges, hot sauce, grated vegan cheese or tortilla strips (Recipe: Heat your oven to 350.  Spread the thinly sliced corn tortilla strips in a single layer on a cookie sheet sprayed with cooking oil.  Bake the strips 10-15 minutes until they are crispy.  Try not to overcook them (they should not be browned).  Remove from oven & set aside. OR – buy some.)

DIRECTIONS

Make the enchilada sauce – if you are doing that.

Dump everything in either a slow cooker & leave it on high for about 5 hours OR stick it all in a large stock pot & heat until the veggies soften & the soup thickens a bit (30-60 minutes).  In either case – if it gets too thick – add some water.  If it is too thin – cook it down a bit more.  See?  Crazy fucking easy!

Now – serve it up & garnish as you desire!

Vegan Spicy Thai Pumpkin & Chicken Curry

All Photos © Christine Elise McCarthy 2015

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So – my friend David showed me a picture of a party he threw in his back yard & I saw hundreds (ok – dozens) of pumpkins and my imagination went crazy.  I knew most of those pumpkins – if not all – would end up sitting out & rotting until they got tossed.  So – I got bold and asked for one.  And he happily delivered one.  Here she is:

That thing is about the size of a basketball – maybe a bit bigger.  I used 1/4 of it for this recipe.  This curry is so easy & so yummy – I REALLY hope you do not throw your holiday pumpkins away.  And know – even if cooking with pumpkin doesn’t interest you – you should AT LEAST get all those seeds out and make my EASY Homemade Crunchy Roasted Pumpkin Seeds – seen above.

This recipe is very easy & comes together faster than your rice probably will – but curries like this tend to improve in the next day or two – as the flavors get really saturated & blend together.

I used Thai basil & kaffir lime leaves (kaffir lime leaves seen above) from my local Thai market & I recommend using them if these ingredients are available to you.  If they are not available – regular basil & lime zest will suffice.

I used Beyond Meat chicken in this & I recommend it very highly as the best vegan chicken on the market.  I thawed mine & then cut the strips into irregular chunks.  You can chop them or not – your call.

In order to not slip & cut my hand off – I put the pumpkin in my sink – stem side down the drain – to stabilize it.  To peel the pumpkin – cut it into smaller pieces.  It peels far more easily that way.

Vegan Spicy Thai Pumpkin & Chicken Curry

SERVES 4 with rice

INGREDIENTS

1/4 of a basketball-sized pumpkin or equivalent – peeled & cubed

9 oz vegan chicken

1 small onion – diced

Olive oil

1-3 TBS red curry paste (according to your tolerance for heat – I used 3 TBS)

1-2 (15 oz) cans coconut milk (I used lite) – this amount is flexible based on how much pumpkin you have & how wet you like your curries (I like mine wet)

6 kaffir lime leaves – cut (like in my photo above) to release flavor (or 1+ TBS lime zest)

1 TBS turmeric

1 TBS brown sugar

Juice of one lime (2+ TBS)

1 cup water (or veggie stock)

Handful of Thai (or other) basil – chopped

S&P

Bird’s eye chilies (I used 6 but quickly fished them out because the curry got VERY spicy VERY fast) – optional (or use a serrano or jalapeno pepper – if you love heat)

1 TBS Cornstarch (optional)

Cooked rice (I used brown jasmine)

GARNISH OPTIONS – lime wedges, more basil, cilantro, sliced jalapenos

DIRECTIONS

Heat a little (1 TBS?) olive oil & saute the onion until soft.  Add 1/2 can coconut milk & the red curry paste.  Whisk to blend & bring to a boil.  Add everything else except the basil.  Bring to a boil then lower heat & simmer until the pumpkin is soft – maybe 20 minutes.  If the curry is too thin – keep cooking until it thickens OR – whisk 1 TBS cornstarch into 1/4 cup water & add to the simmering curry.  It should thicken more quickly this way.  Adjust seasonings.

When ready to serve – add the basil.  Serve with warm rice and garnish as you choose.

See?  EASY!  Ain’t you glad you didn’t throw that pumpkin away?

Vegan Roasted Red Potato & Fennel Salad

All Photos © Christine Elise McCarthy 2015

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Many people think they hate fennel.  Even I can find it overpowering – but when sliced paper thin in a salad – or when roasted in a risotto – delicious – and two completely different animals.  Raw fennel has that distinct licorice flavor but, roasted, it mellows out & gets soft & subtle – much like garlic.  It doesn’t taste like garlic – it mellows the way garlic does – and takes on an almost creamy flavor.  Lovely.

This potato dish is adapted from this – Recipe for warm potato, fennel and onion salad with balsamic vinaigrette – seen below.

This stuff smelled so good while it was cooking – it was all I could do not to just sit in front of the cooked result & shove it, wholesale, into my face without regard for decency or the fact that it was to hot to eat.  Really yummy!  I promise!  The red onions offer a bit of sweet/tang – as does the balsamic dressing – and the potato & fennel offer a creamy counterpart.   Great warm or at room temperature.  And – because there is no mayo – this potato salad does well sitting out at picnics, BBQs & buffets without giving you fears that everyone will soon drop dead from the salmonella you served them.  People like it better, I have found, that they not get food poisoning at gatherings.  True story.  So – try this amazing potato salad!  Raw – this filled a huge cooking sheet to capacity. Cooked – it shrunk considerably so – I would say these feeds 4-6 as a side – depending on appetites.

Vegan Roasted Red Potato & Fennel Salad

Serves 4-6 as a side dish

INGREDIENTS

8 large red potatoes – cut into bite-sized chunks

1 large fennel bulb – cut into 1-inch dice (reserve the fronds)

1/2 large red onion – cut into 1-inch dice

4 TBS balsamic vinegar

4 TBS agave nectar

1 tsp Dijon

1/3 cup olive oil (plus extra for roasting)

S&P to taste

DIRECTIONS

Heat the oven to 425 degrees.

I lined a large, rimmed cooking sheet with parchment paper but just naked on the pan is fine, too.  Put the potatoes, onions & fennel on the sheet & drizzle with olive oil.  Add S&P.  Toss – by hand – until everything has a light coat of oil and S&P.

Roast 2o minutes, turn the vegetables and roast another 20 minutes – or until the potatoes are soft & browning.

Meanwhile, in a far or bowl – mix the remaining ingredients.   When the potatoes are done & still warm – toss with SOME – not all – of the balsamic dressing.  Taste & add more as you like.  I only ended up using about half of the dressing & the potatoes absorbed it & had a lovely, light flavor.  You might prefer a heavier hand – or even leave the dressing on the table for folks to add as they like.

Garnish with the fennel fronds & serve warm or at room temperature.

Roasted Red Pepper Hummus

All Photos © Christine Elise McCarthy 2015

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Ain’t much easier than hummus.  Easy, good for you & popular.  All you need is a blender.  Don’t go buying that supermarket horseshit when you can whip it up fresh yourself & impress the villagers!

I used one bell pepper because that was all I had but I recommend using two – both for color & flavor.

Here is HOW YOU ROAST A RED PEPPER

Put it directly on your burner.  Using tongs – turn frequently until black all over.  Put in a Tupperware container & seal – to make it sweat.  Once it is cool enough to touch – rub the black skin off under cool running water.  Remove seeds & stem & voila!

Roasted Red Pepper Hummus

Makes enough for a small party.

INGREDIENTS

2 roasted red peppers (see above) (reserve a few diced bits for garnish)

2 (14oz) cans chickpeas (drained)

juice of one large lemon

1/2 cup tahini

2 garlic cloves

1/2 tsp ground cumin

1/2 tsp cayenne

S&P to taste

DIRECTIONS

Blend everything in the blender for a minute or two until completely smooth.  I had to add about 1/3 cup of water to get it to blend.

Season with S&P.

Serve with red pepper bits as garnish & loads of fresh veggies or pita wedges for dipping!