DDD #54 – Broccoli & Cauliflower Rice Salad with Rainbow Chard, Basil, Mint, Avocado & Citrus Vinaigrette

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All Photos © Christine Elise McCarthy 2017

To see images of my past posts & get links to the recipes – look on my Pinterest board – HERE.

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To watch the video – click the image above.

Living alone can make eating all the food I buy difficult.  I buy produce with a thousand inspirations in my head – often forgetting that I have to eat everything I make myself.  That can get difficult – especially with produce like avocados & leafy greens that have a short shelf life.  Yesterday – I made a Spicy Vegan Szechuan Beef & Vegetable Stir-Fry (seen above) that used a lot of the veggies I had around – but – it did not use everything.  I also had a lot of leftover basmati rice.  So – I dreamed up this salad.  I used a little (1 cup) of the rice I had.  You could use more – or less – depending on how light you want this to be.  You could also use quinoa or brown rice or some ancient grain of your choice.  Or – as I do in the video – use grated cauliflower in place of rice.  Whatever you decide – this salad is full of nutrients & tastes clean & light & fresh.  If you do not add the avocado – this salad will keep in the fridge for a few days.  Just add the avocado just before serving.

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Vegan “Eat Your Greens” Warm Broccoli Rice Salad with Rainbow Chard, Basil, Mint, Avocado & Citrus Vinaigrette

Serves 2-4 depending on appetite

INGREDIENTS

2 TBS olive oil (or coconut oil)

1 cup cooked rice or other grain (optional) or 1 medium head of cauliflower – grated

1 head broccoli – grated or pulsed in a food processor

1 cucumber – chopped

1 zucchini – chopped

Avocado – amount at your discretion – sliced

2-3 scallions – sliced

1 bunch (6-8 leaves) rainbow chard (or other greens of your choice) – ribs removed & chopped

1/3 cup fresh basil – chopped

1/3 cup fresh mint – chopped

Pepitas (or other nuts) – amount at your discretion

GARNISH: basil, mint, lime wedges

for the dressing

2 TBS olive oil

2 TBS cider vinegar

2 TBS fresh lime (or lemon) juice (or a combination)

1 tsp lemon or lime zest

2 TBS Dijon mustard

1 or 2 TBS agave (I used 2 but might go less next time)

1/4 tsp cayenne pepper

S&P to taste

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DIRECTIONS

Whisk the dressing together & adjust flavors to suit your tastes.

Pulse the broccoli in a food processor or grate it (grating is very messy).  Do the same with the cauliflower – if you are using it n place of rice.

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Heat the olive oil in a large pan over high heat.  Add the broccoli & cauliflower/rice & toss.  Add the zucchini & chard.  Add a few TBS water & cover the pan & remove from heat.  You just want to warm everything through & get the chard & broccoli & zucchini wilt a bit.

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In 5 minutes or so – put the rice mixture in a large bowl (or in the pan) & toss in the scallions, mint & basil & cucumber & some (not all) the dressing.

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Put some of the warm salad on plates & garnish with avocado slices, pepitas, extra basil and/or mint, lime wedges, additional dressing & freshly cracked pepper.

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DDD #49 – Spicy Vegan Red Beans & Rice

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All Photos © Christine Elise McCarthy 2017

To see images of my past posts & get links to the recipes – look on my Pinterest board – HERE.

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All my posts now have a VERY customizable PRINT & PDF option.  Create a PDF & save the recipe to your computer or print it out.  It offers a “remove images” option & you can delete any part of the post you do not need before printing.  The button is below by the Twitter & Facebook links.

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Click the image below for a video of this recipe.  In it there is an easy & inexpensive recipe, a peek at all my dogs & look at my trip to Chicago to see 90210 The Musical! Complete with a clip from the show! #EmilyValentine


OK – I decided I had to make these for two reasons.  1) Sir Mix-a-lot & his Baby Got Back song.  Is there EVER a time when this song doesn’t sound great?  For a novelty-sounding song – it really holds up over time.  Anyway – one line is “Red beans & rice didn’t miss her.”   While that makes it sound like red beans & rice give you a huge ass – this recipe is clean & healthy.  I hear this song at the gym rather frequently & it always makes me crave red beans & rice.

2) It has been hot as FUCK this week and these can be made stove-top (or in a crock pot) – minimizing the heat added to my already sweltering kitchen.

I am sitting at my desk in my un-air-conditioned office (the hottest room in my house) – I will simply show what it was like outside before 10AM today:

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Yes.  That says 100 degrees at 9:58 am.  UGH!!!!!!!!

So – I will keep this brief & slink down to my kitchen – the coolest room in my house – for the remainder of the day.

One note – I used two kinds of veggie sausage here but I am not 100% certain either is vegan (though I think they are).  Just check the brand you use to be sure – assuming you are vegan.

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Also – I browned the two Field Roast links you see there before adding the other ingredients & that was sort of a waste of time because they just got sort of soggy after the stock was added.  So – I browned additional sausage:

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and set it aside & just added it at the end – sort of like a garnish.  That way, it retained it seared qualities.  You can do this – or not – your call.  Combined – the two varieties of sausage made this a “meatier” dish than it need be but those fake sausages are yummy – so fuck it.  I did add a couple of zucchinis to lighten the beans up a bit.

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QUICK SOAK METHOD

Presoaking beans overnight not only cuts down on cooking time by up to 25 percent, it also helps the beans cook evenly without splitting. It’s easy, too (if you remember to do it). Still, we prefer the “power soak” method. Not only is it faster than soaking beans overnight, it also breaks down more of the complex sugars that can make beans hard to digest. The process is simple: Place beans in a pot and cover with water by three inches. Bring to a boil and simmer briskly for two minutes. Remove from heat, cover, and let stand for one hour. Drain. Your beans will be ready to use in your favorite recipes.–Kay Chun

Healthy Spicy Vegan Red Beans and Rice

Feeds a lot – 6 or more

INGREDIENTS

Cooked rice ( I used brown basmati)

1 lb dry small red beans (soaked overnight or quick-soaked as outlined above) – try to use small red but kidney will do in a pinch

Olive oil

4 celery stalks – chopped

1-3 chipotle peppers in adobo (I used 3 & these beans were SPICY!) – minced

1/2 large onion – diced

2 zucchinis – cubed (optional)

1-2 jalapeno peppers – seeded & diced (I used two)

4 garlic cloves – minced

1 bell pepper – diced (traditional in the dish – but I didn’t have one & I didn’t miss it)

2 tsp dry thyme

3 bay leaves

1 TBS dry rub (I used that Road Kill stuff above but any rub you like will do)

1-3 tsp Creole seasoning (I used Zatarain’s)

Vegan sausage (I ended up using 6!) – in a quantity you feel suits your taste – sliced

5+ cups vegetable stock

Scallions for garnish

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DIRECTIONS

Quick-soak the beans if you did not soak them overnight (instructions are above).  The soaking helps to stop the gas beans are famous for giving us.

As I explained above, you might want to brown your sausage & set it aside – and add it at the very end – so it retains its texture better.  If texture doesn’t matter to you – just add it with the onions.  Or – divvy it up & do a little of both – as I ended up doing.

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Cook your rice.

Heat 2-3 TBS olive oil in a LARGE stock pot & saute the sausage until browned & either set it aside or just continue.   Some vegan sausage is pretty dry & you might need more olive oil.  Add onions, celery, bell pepper (if using), jalapeno & saute til softened a bit.  Again – add more olive oil if you think it is getting too dry.  Add chipotle, zucchini, dry rub, thyme, Creole seasoning, bay leaves & garlic & stir to incorporate & then add the red beans & 5 cups of stock.

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Then bring this all to a boil.  Lower the heat & cover & simmer for 2 hours or so – or until the beans are tender.  Stir every once in a while & add water if it gets too thick.  I added 1-2 cups of water by the time it was all said & done.  At some point – when the beans are soft – smash a cup or two with a wooden spoon against the pot – or (as I did) – drop an immersion blender in there & mash a cup or two – so there is a thick broth.

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When you are ready to serve, put some rice on each plate, add the red beans & garnish with sausage (if you set some aside) & chopped scallions.  A cold beer or two – and you are good to go!

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DDD #43 – Vegan Fish Tempura Sushi Rolls

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All Photos © Christine Elise McCarthy 2017

To see images of my past posts & get links to the recipes – look on my Pinterest board – HERE.

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Click the image below to watch the video.

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When I went to Dallas in 2015 to MC an event for the Humane League there – everyone kept talking about how awesome these vegan fish sticks are.  So – I bought some as soon as I got home.  My first effort with them was these vegan fish tacos.

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They were delicious!   The fish sticks are triangle-shaped and almost as large as the palm of my hand – and they have 90 calories each.  I am a huge fan.

So – I got it in my head that I wanted sushi.  My first thought was to make tempura chicken with Beyond Meat chicken & tempura batter but I discovered that I had no tempura batter & then I decided I didn’t want to fry anything, anyway.  Then these guys jumped into my mind!  So – while these are not fish & not in tempura batter – they are breaded & they made an excellent substitute.

I buy my nori at Bangluch Market because it costs about $1.25 for a package where Gelson’s charges almost $5 – so I recommend looking in ethnic stores for ethnic supplies.  I bought the fresh ginger & wasabi at Gelson’s.

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Sushi Rice

2 cups sushi rice

2 cups water

2 TBS sugar

2 TBS rice vinegar

1 TBS salt

Put the rice & water in a pan.  Bring to a boil then reduce heat to low & cover.  Cook for 25 minutes.

Let the rice cool & then mix in the other ingredients.

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Vegan “Fish Tempura” Sushi Rolls

INGREDIENTS

Gardein fishless fillets (or other brand) – cooked according to package instructions

Carrots – cut into sticks

Daikon – cut into sticks

Cucumber – cut into sticks (I forgot to use mine)

Avocado – sliced

Nori sheets

Sesame seeds – white & black

Wasabi, ginger & soy sauce for dipping.

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DIRECTIONS

Get all your ingredients ready.  Press some rice onto the nori – leaving about an inch on one end uncovered.  Layer the ingredients & roll tightly.  Wet the naked end of the nori with water on your fingertips.  roll until the seam side is down & rub the roll back & forth on the counter a few times to better seal the seam.  Cut with a sharp wet knife.

Serve with ginger & wasabi & soy sauce & a sprinkling of sesame seeds.

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DDD #41 – Vegan Vietnamese Fresh Salad Rolls with Homemade Peanut Dipping Sauce

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All Photos © Christine Elise McCarthy 2017

To see images of my past posts & get links to the recipes – look on my Pinterest board – HERE.

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All my posts now have a VERY customizable PRINT & PDF option.  Create a PDF & save the recipe to your computer or print it out.  It offers a “remove images” option & you can delete any part of the post you do not need before printing.  The button is below by the Twitter & Facebook links.

Click the image below to watch the video.

Vegan Vietnamese Fresh Salad Rolls

Ingredients:

FILLING OPTIONS:

  • 1 package vermicelli rice noodles, prepared according to package directions
  • Tofu or other protein
  • Basil – fresh (Thai sweet or hot basil is nice, too, if you can find it)
  • Mint – fresh
  • Cilantro – fresh
  • Butter lettuce, washed and separated into leaves – ribs removed
  • Carrots, peeled & cut into very thin matchsticks
  • Cucumber, peeled and cut into very thin strips
  • Avocado
  • Purple cabbage
  • Bell pepper strips
  • Asparagus
  • Mango
  • Papaya
  • Sprouts
  • Micro greens
 Be sure you have the type of wrappers pictured below (or another brand) and not egg roll or wonton wrappers.  Those are an entirely different breed & need cooking.

Directions:

Prepare the noodles & vegetables in advance – being sure they are washed & dried.  Have a large bowl of warm water ready for dipping the spring roll wrappers.
  • 1  Dip a sheet of spring roll wrapper into water very quickly, no longer than a second or two (or they will get too soggy) and lay flat on a work surface.
  • 2  On one edge, lay a small handful of noodles, some basil & mint leaves, some pressed tofu, some cucumber & carrot strips, purple cabbage, avocado & some micro greens (or whatever fillings you are using) – being careful not to overstuff the wrapper.
  • 3  Roll up burrito style, tucking in the sides, then continue to roll up-but not too tightly or the spring roll wrapper will tear.
You will, no doubt, need a few attempts to get one right. Be patient – it gets easier.  Be prepared to throw a bunch away or to settle for some funky shaped rolls!  They should be served fairly quickly after preparing them. Too much time in the fridge after assembly will dry them out. These can be filled with nearly anything so feel free to get creative!

You can BUY a spicy peanut sauce in a jar or can at most Asian markets or online (for example – http://www.lynmarket.com/proddetail.asp?prod=011152198903).  They are usually quite good, but, if you are feeling motivated –

Peanut Sauce Dipping Sauce

Ingredients

  • 1/4 cup of peanut butter – smooth or chunky
  • 1/2 cup hoisin sauce
  • 1 TBS low sodium soy sauce
  • Juice of 1/2 lime
  • 1/4 cup of water
  • cilantro, crushed nuts or a swirl of sriracha for garnish

Directions

  1. Combine
  2. Garnish with a squeeze of sriracha or nuts or cilantro

Of not in the mood to make sauce – many options are available at the store.

DDD #31 – Sweet & Spicy Vegan Island Chicken with Pineapple

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All Photos © Christine Elise McCarthy 2017

To see images of my past posts & get links to the recipes – look on my Pinterest board – HERE.

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This is a very easy recipe & it is very flexible.  You can use the veggies that I did or sub in ones you prefer.  You could use jalapeno for a spicy dish or add brown sugar for a sweeter dish.  Click the image below for the recipe video & please subscribe to my channel.

Sweet & Spicy Vegan Island Chicken with Pineapple

INGREDIENTS

2 TBS coconut oil

9 oz vegan chicken

1 jalapeno – diced (optional)

1-2 cups dice fresh pineapple

1 red bell pepper – diced

1 cup carrots – chopped or grated

1-2 cups broccoli florets

3 garlic cloves – chopped

2 TBS soy sauce (or liquid aminos or tamari)

2 TBS sriracha

2 TBS ginger – minced

juice if 1/2 lime

2 TBS brown sugar (optional – I did not use it as I am not a fan of things too sweet)

Cornstarch

S&P

2 cups cooked rice OR tortillas (for tacos or wraps) OR lettuce leaves (for lettuce cups)

Garnish: cilantro or sesame seeds or sliced scallions

DIRECTIONS

Thaw the chicken, cube it & toss with some cornstarch.  Set aside.

Heat the coconut oil in a large pan or wok.  Add the veggies (bell pepper, broccoli, jalapeno, carrots) & saute until soft.  Add the soy sauce, sriracha, ginger & combine.  Add brown sugar (if using – I did not). Combine & then add pineapple.  Combine & then add rice (if doing a stir fry).  Stir in the garlic & squeeze in the juice of 1/2 lime.  Season with S&P to taste.  Heat through & serve (either with rice or as tacos, wraps or lettuce cups).  Garnish as you desire & devour!

 

DDD Ep. #21 – Vegan Spicy Thai Red Curry & Coconut Cauliflower Rice

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All Photos © Christine Elise McCarthy 2017

To see images of my past posts & get links to the recipes – look on my Pinterest board – HERE.

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All my posts now have a VERY customizable PRINT & PDF option.  Create a PDF & save the recipe to your computer or just print it out.  It offers a “remove images” option & you can delete any part of the post you do not need before printing.  The button is below by the Twitter & Facebook links.

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Reposting this now here because there is a video to accompany it.   Please consider following me on my channel there.

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.

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

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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

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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.

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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.

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DDD Ep. #24 – Vegan Saag with Tofu Paneer

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All Photos © Christine Elise McCarthy 2017

To see images of my past posts & get links to the recipes – look on my Pinterest board –HERE.

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All my posts now have a VERY customizable PRINT & PDF option.  Create a PDF & save the recipe to your computer or print it out.  It offers a “remove images” option & you can delete any part of the post you do not need before printing.  The button is below by the Twitter & Facebook links.

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This is a really easy dish but this recipe makes a boatload so you might want to consider cutting it in half – or doublinf the tofu paneer recipe because that shit is yummy!

Click the image below for the video & please subscribe to my channel.

Vegan Saag with Tofu Paneer

INGREDIENTS

for the tofu paneer

1 block extra firm tofu

4 TBS nutritional yeast or vegan Parmesan

3 TBS olive oil

2 tsp salt

for the saag

2 lbs fresh spinach

3 TBS olive oil

2 TBS cumin seeds

1 small onion – chopped

6 garlic cloves – minced

2 TBS ginger

2 jalapenos – diced (optional)

1-2 TBS turmeric (start with one & add more if you think it needs it)

1-2 TBS garam masala (start with one & add more if you think it needs it)

1-2 TBS ground coriander (start with one & add more if you think it needs it)

1 TBS ground fenugreek (optional)

5 tomatoes – diced

2 tsp sugar

2 tsp salt

1 cup of either vegan heavy cream or sour cream or cream cheese or a combination

DIRECTIONS

Whisk the nutritional yeast, oil & salt in a bowl.

Slice the tofu in half & place between paper towels.  Rest something heavy on it to press out some moisture.

Cube the tofu & toss it in the mixture.  Bake at 400 degrees for 20 minutes.  Set aside.

Puree 1 lb of spinach with some water in a blender or food processor.  Just use enough water to facilitate the pureeing.  This is optional.  You could opt to just chop half the spinach – or all of it.

Heat 3 TBS olive oil in as pan & add 1-2 TBS cumin seeds (use less for a less heavily spiced dish).   When they start popping & get fragrant, add the onion & saute until soft.

Add the garlic & ginger & jalapenos.  Saute a few minutes & then add the spices.  Add some water to create a thin paste.  Heat through & add the tomatoes.  Add the sugar & salt & combine.  Once the tomatoes are warmed & soft – start adding the fresh spinach until it all cooks down.  Ad the pureed or chopped spinach & stir to combine.  Stir in the vegan dairy you chose to use.  Heat through.  Taste & adjust seasonings.

Serve with the baked tofu paneer on top and some rice or naan.