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

Leave a comment

 

All Photos © Christine Elise McCarthy 2017

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

images (1)download (1)

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

Leave a comment

All Photos © Christine Elise McCarthy 2017

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 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.

3-29-16 (60)

3-29-16 (138)

BathingandthesinglegirlCover

vromans back

3-29-16 (142)

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.

5-23a-13-15

9-13-13-23

9-13-13-42

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

3-29-16 (54)

3-29-16 (64)

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

3-29-16 (5)

3-29-16 (6)

3-29-16 (7)

3-29-16 (146)

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.

3-29-16 (9)

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.

3-29-16 (15)

3-29-16 (17)

3-29-16 (126)

3-29-16 (127)

3-29-16 (25)

3-29-16 (59)

3-29-16 (150)

DDD Ep. #24 – Vegan Saag with Tofu Paneer

2 Comments

All Photos © Christine Elise McCarthy 2017

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.

~

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.

Video Vegan – Bacon Two Ways – Rice Paper Bacon & Tofu Bacon

3 Comments

All Photos © Christine Elise McCarthy 2017

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 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.

4-14-16 (8)

BathingandthesinglegirlCover

vromans back

Two new videos up on my Delightful Delicious Delovely & Video Vegan channel on Youtube.  They are for this amazing rice paper bacon-

Vegan Rice Paper Bacon

INGREDIENTS

Rice paper sheets

2 TBS olive oil

3 TBS soy sauce (or tamari or liquid aminos)

6 TBS nutritional yeast

1/2 tsp liquid smoke

1 TBS maple syrup

DIRECTIONS (watch the video for visual directions)

Cut the rice paper into strips.

Mix the remaining ingredients.  Get a bowl of water.

Heat a frying pan.  I sprayed mine with cooking spray.  Soak the 2 strips in the water a few seconds until they soften.  Squeeze excess water off the first one & dredge it through your smokey paste.  Stick the other strip to one side of the dredged slice to make it a double thick slice (single thickness is too fragile in the pan).  Dredge the thicker slice again & fry it 2 minutes or so on each side or until it starts to get crispy but before it burns.  Drain on paper towels.   Repeat.

Taste.  Lose your shit.

and that tofu bacon just above.  Bother a really good in sandwiches.  Enjoy!

Vegan Tofu Bacon

INGREDIENTS

1 block of the firmest tofu you can find – sliced thin

1 TBS olive oil

2 TBS soy sauce (or tamari or liquid aminos)

1 TBS nutritional yeast

1 tsp liquid smoke

1 tsp onion powder or granulated onion

1 1/2 TBS maple syrup

DIRECTIONS (watch the video for visual directions)

Heat the oven to 375.

Slice the tofu thinly.  Whisk the remaining ingredients together & marinate the tofu strips in it a few minutes.  Grease a cooking sheet & bake the tofu for 15 minutes or until crispy.  Drain on paper towels.

Enjoy!

 

DDD Ep. #10 – Vegan Punjabi Baingan Bharta – A Spicy Roasted Eggplant Dish from India with Basmati Rice

Leave a comment

All Photos © Christine Elise McCarthy 2017

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.

~

vromans front

vromans back

I started this blog in July 2012 & this was one of the very first recipes I posted.  I ADORE this smoky & creamy Indian eggplant dish.  I am reposting the original post here because I just added this recipe to my new Youtube cooking show – Video Vegan.  Check out the video and, please,  subscribe to my channel.


From July 26, 2012:

I started experimenting with Indian food over twenty years ago – when I gave up eating meat.  I had more misses than hits & found out a few things the hard way – like finding out the Krishna’s do not use onion or garlic (essential ingredients – in my opinion) after spending $30 on a Krishna cookbook (this one – AVOID it – http://www.amazon.co.uk/Lord-Krishnas-Cuisine-Vegetarian-Cooking/dp/0896470202).   Krishnas avoid onion & garlic for many surprising reasons – among them that garlic may “lead to lewd indulgences.”  (http://kurma.net/essays/e19.html)  This – alone – is reason enough to eat garlic all the time.   Anyway – I made Indian food every day for weeks on end.  I invited people over frequently – to sample my results.  Soon – they became reticent and later – exhibited outright defiance – and would only agree to come over & be fed on the condition I did NOT serve Indian food.  Not because it was always bad (though it often was) – but more because it just got to be kinda ridiculous.  We were all walking around reeking of curry.  Sad times.

Thankfully, I tell you those days are long gone.  I have broadened my vegetarian menu extensively and it is more likely to be pizza my guests object to having – yes, again – than Indian food.  This eggplant dish is always my favorite & my go-to item on any Indian menu.  If you hate eggplant – do not be alarmed.  This dish transforms eggplant into an unrecognizable mush that is so heavily seasoned – few could identify the primary ingredient without having been told.  Likewise – if you are among the unfortunate among us that loathe cilantro – and I know you are out there – the cilantro here, while important, gets lost in the blend of other flavors.  If you hate cilantro – it is not your fault.  Here is an article outlining why: http://www.nytimes.com/2010/04/14/dining/14curious.html.  Cilantro haters are in a similar category to those among us that know the agonies of “asparagus pee.”  Apparently – we ALL produce the smelly stuff – but only 22% can detect the scent…at least according to this article: http://bodyodd.nbcnews.com/_news/2012/06/29/12463697-psst-asparagus-pee-are-you-in-the-club?lite.  I also found this tidbit – which explains it a different way:

Mark Leyner and Dr. Billy Goldberg explained asparagus pee in their book,“Why Do Men Have Nipples?”.

“Asparagus contains a sulfur compound called mercaptan. It is also found in onions, garlic, rotten eggs, and in the secretions of skunks,” they wrote. “The signature smell occurs when this substance is broken down in your digestive system. Not all people have the gene for the enzyme that breaks down mercaptan, so some of you can eat all the asparagus you want without stinking up the place. One study published in the British Journal of Clinical Pharmacology found that only 46 percent of British people tested produced the odor while 100 percent of French people tested did.”

Anyway – use the damned cilantro.  It adds MUCH needed color to this dish & you will not be offended by its taste.  At least use a little.  OK?  Please?

This dish is spicy.  Genuinely so.  Lessen the quantity of serrano/jalapeno if spice irks you.  Add more if you are a spice freak.  Also know – I use WAY more of the other spices listed than most any other version of this recipe you will find.  This is a powerfully flavored version.  Also know – it is an AMAZING dieter’s dish because the only thing in it with any calorie count work mentioning is the 2 tablespoons of olive oil – and this recipe makes an ENORMOUS amount of this stuff.  I bet it could feed 6 or 8 folks – what with the rice addition and all.  A cup of eggplant has 20 calories.  2 TBS of olive oil have – GREAT CRIPES – I just looked it up!!  2 TBS of olive oil is 240 calories!  Jeez.  That explains a LOT about my ass & thighs.   Ok -still – Let’s call this 6 cups of eggplant & 2 TBS of olive oil – for a total of 360 calories for the ENTIRE RECIPE.  And it is delicious!

Again – this will make a LOT of this dish.  Be prepared for yummy leftovers.

One final note – broiling the eggplant the day before or way in advance (so they can cool) is very helpful, but not necessary.

PRINT THIS RECIPE

Vegan Punjabi Baingan Bharta – A Spicy Roasted Eggplant Dish from India with Basmati Rice

INGREDIENTS

5 medium eggplant

2 medium onions – diced

3 inch cube of fresh ginger – or 4 TBS jarred, minced ginger (fresh is better)

2 TBS olive oil

1 TBS cumin SEEDS (not ground cumin)

1 large jalapeno – seeded & diced

2 large serrano chiles – seeded & diced

4 garlic cloves – crushed

4 medium tomatoes – diced

2 TBS garam masala (recipe here – if you cannot find it made: http://allrecipes.com/recipe/easy-garam-masala/)

1 tsp ground coriander

2 tsp ground cumin

1 tsp turmeric

2 tsp salt

1 bunch fresh cilantro

Extra tomato or red bell pepper (pictured above) – diced very fine for garnish.  Garnish is important with this dish because it is really little more than a dark mush.  It needs prettifying more than your average bear.  Extra cilantro – chopped fine – can also be nice – instead or in addition.

DIRECTIONS

Prick your eggplants all over with a fork.  Line a cookie sheet with foil & place the eggplant on it & into the oven.  Broil the eggplant about 5 inches from the flame – turning OFTEN – until they are bursting & blackened on all sides.  DO NOT FORGET TO PRICK THE EGGPLANTS or they WILL explode inside your oven & that will be one crime scene you will not want to clean up.

Image

Image

They will look like this when they are done.  It might take 20-30 minutes – depending on the size of your eggplant & your broiler.  You kinda can’t OVER do this – though you can under do it.  Err on the side of charring.  It adds flavor & makes removing the skin WAY easier!

Image

Let the eggplant cool until they are safe to handle.  HOURS of cooling is best – unless you have Grandma hands & you are impervious to scalding hot eggplant juice.

Cut the green cap end off the eggplant & remove all the flesh from the charred skin (sounds gross).  The result should look kind of like this (looks gross):

Image

Roughly chop this eggplant up & set it aside.

Heat the olive oil up in a pan.  When it is hot – add the cumin seeds.  Beware – they will sizzle & pop & some will jump out of the pan at you.  Ouch.

Image

Once these are fragrant  – about a minute – add the chopped onion & fry until they are translucent & soften.  Add the garlic & ginger & serrano/jalapenos.

ImageImageImageImage

Saute this for another minute or two.

Add the chopped tomatoes.

Image

Stir this a minute then add the garam masala, ground coriander, ground cumin, turmeric & salt.

Image

Add the chopped eggplant.  Stir.  Chop the cilantro & add it to the mix & blend well.  Remove from heat.

Using a food processor or a blender – puree the entire mixture.  Return the puree to the pan to keep it warm on very low heat.  The pureeing isn’t essential but I think it delivers a more pleasing result and more completely fuses the flavors.  If you are unable to puree or choose not to – simply be sure to chop all the ingredients very finely before adding them to the recipe – especially the eggplant.  Hunks of soft eggplant can bum some people out.

ImageImage

BASMATI RICE

INGREDIENTS

2 cups basmati rice – rinsed several times in a colander

1 TBS olive oil

1 tsp cumin seeds

1 tsp salt

20 green cardamom pods (if you can get them)

DIRECTIONS

Heat the olive oil in a pan.  Once hot – add the cumin seeds & the cardamom pods – again being wary of their popping & spitting.  I used 20 cardamom pods because mine were a bit old.  You might want to use fewer if yours are fresh & really pungent.  After a minute – add the rice & stir until it is all covered in oil & the spices are well blended.  Add 4 cups of water (or whatever ratio of rice to water your package suggests) & bring to a boil.  Use less water for firmer rice.  Once boiling – reduce heat to low & simmer, covered, for however long the rice package instructs you.  Remove from heat.  Fluff with a fork.

Serve the rice on individual plates.  Top with the Baingan Bharta & garnish with either finely diced tomato, red bell pepper – or extra cilantro.

Vegan Life Changing Masala with Beef & Chickpeas

Leave a comment

All Photos © Christine Elise McCarthy 2017

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.

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 sauceand 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.

10-Ingredient Vegan Spicy Chinese Barbecue Chicken with Broccoli & Sugar Snap Peas

2 Comments

 

All Photos © Christine Elise McCarthy 2017

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.

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 & Sugar Snap Peas

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)

Sugar snap peas (optional) – as many or as few as you please

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.