DDD #146 – Vegan Tamales & Neil Hamburger

2 Comments

All Photos © Christine Elise McCarthy 2019

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.

~

OK – this episode features the awesome Neil Hamburger, local comedian, song man, magician & lounge act.  Neil happens to be vegan & so I invited him to make tamales on my channel.  Tamales have always intimidated me & I have never attempted making them myself.  Don’t let the length of this episode frighten you.  It is not long because it was hard to make tamales but because Neil is a fascinating conversationalist.

Click the image below to watch us make tamales from scratch, discuss vermin-infested chili factories, Greek cheese & serial killer yard sale finds, Tiffany Amber Thiessen – and more!


Vegan Tamales

This will make about 8-12 tamales – depending on how large you make them.  Depending on how fat they are – you might have extra stuffing ingredients.

INGREDIENTS

1 large package of corn husks (get more than you need because lots of them will be too small or torn) – soaked in warm water for an hour

4 cups masa flour

1 cup corn grits

6 cups vegan stock

1 package of soyrizo or other vegan chorizo – minced (optional)

Vegan grated cheese

1 cup (2 sticks) vegan butter

1 4oz can of diced green chilies

for mushrooms

1/2 lib sliced mushrooms

olive oil

4 garlic cloves – chopped

1 tsp ground cumin

pinch chili powder

S&P

for the black beans

1 15oz can black beans

1 bay leaf

1/2 tsp garlic powder

pinch of chili powder

GARNISH OPTIONS – rice, beans, salsa, cheese, guacamole, lime wedges, sliced avocado, pico de gallo, cilantro

DIRECTIONS

for the mushrooms

Heat a little olive oil in a saute pan.  Add the mushrooms, cumin & chili powder & saute until soft.  Mix in the garlic & saute another minute or so.  S&P to taste.  Set aside to cool.

for the beans

Drain the beans.  In a stock pan, heat them & stir in the bay leaf, garlic powder & chili powder.  Set aside to cool.

for the tamales

In a large bowl, mash 2/3 of the butter & then smoosh in a cup of masa flour.  Add 1 cup of stock & combine.  Add the remaining 3 cups of masa & 3 cups of stock – one cup of each at a time – alternating.  ! cup masa – one cup stock.  Combine.  Repeat.  When all four cups of masa & stock are blended with the butter, add the rest of the butter & the cup of grits and the can of green chilies.  Combine – only using as much stock as you need to keep it in a cookie dough consistency.  It should not be soupy.

To assemble the tamales – find a large & untorn husk and put it on the counter – small side on the bottom – wide at the top. (The video will show this far better than I can explain in words.)  Then, put a small handful of masa in it. Pat it flat & add a small amount of whatever fillings you like in any combination you prefer.  Again – watch the video to see Neil expertly assemble a few of these.  Then – fold the bottom up – folding the masa from the bottom over some filling.  Fold the sides in pressing the masa over the filling from the sides.  Basically, create a veggie-stuffed masa Twinkie, then fold the bottom of the husk up, fold one side in & then the other.  If they are overstuffed & squirting out the top, simply double wrap them but put the open end on the bottom so the bottom fold encloses the opening.  Video shows this clearly.  Then 0 you can move on & make the rest or use a strip of husk (or kitchen twine) to tie them shut.  Repeat until all the masa is gone.

Neil steamed his tamales in his electric steamer for 65 minutes.  I steamed mine in an Instant Pot for 45 minutes.  I steamed mine upright.  I used a little terra cotta pot to keep mine upright. Neil steamed his flat.

Now – you can let them cool & freeze them for the future or eat them immediately – garnished as you like.  See?  Not hard at all!

 

 

DDD #133 – Vegan Keto Curry Soup with Cauliflower Rice & Kale

Leave a comment

 

All Photos © Christine Elise McCarthy 2019

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

~

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

~


Click the image above to watch the video.

Vegan Keto Curry Soup with Cauliflower Rice & Kale

Feeds 6 very well

INGREDIENTS

1-2 TBS olive oil

I onion – diced

1 head of kale – ribs removed & chopped

1 head of cauliflower

8 carrots – chopped

5-6 ounces coconut milk

8-10 cups vegan stock

4 garlic cloves – chopped

2 TBS curry powder

1 tsp smoked paprika

1 tsp ground cumin

1 tsp turmeric

1 tsp crushed red pepper

DIRECTIONS

Heat the oven to 400 degrees.

Cut the cauliflower into florets & spray with cooking spray (or toss in a little oil).  Roast at 400 for about 30 minutes.  Once cooled, rice the cauliflower by pulsing a few times in a food processor or using the grater blade.  Or – grate the cauliflower manually.  Set aside.

Heat 1-2 TBS olive oil & saute the onions until soft.  Add the garlic & spices & stir for a minute.  Add all the other ingredients & bring to a boil.  Simmer until the carrots are tender.  Season with S&P.  Add more water or stock if it gets too thick.

Serve!

 

DDD #131 – Luvo & Hodo Vegan Thai Curry Food Review (Nuggets & Coconut Curry Rice)

Leave a comment

 

All Photos © Christine Elise McCarthy 2019

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

~

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

~

 

Click the image above to watch the video.

 

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

1 Comment

All Photos © Christine Elise McCarthy 2018

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

images (1)download (1)

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

 

Click the image above to watch the video.

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

Vegan Spicy Chinese Barbecue Chicken with Broccoli 

Serves 2

INGREDIENTS

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

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

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

1 scallion – sliced (green & white parts)

1 TBS olive or coconut or other cooking oil

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

1/4 cup vegan hoisin sauce

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

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

1 tsp fresh minced ginger (I used bottled)

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

GARNISH: warm cooked rice, sesame seeds, sliced scallions

DIRECTIONS

Make rice or whatever grain you like.

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

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

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

DDD #125 – Vegan Thai Pad Gra Prow – Spicy Beef & Basil – with Wide Rice Noodles & Bok Choy

Leave a comment

All Photos © Christine Elise McCarthy 2018

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

images (1)download (1)

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

12-8a-16-14

12-8-16-28

bathingandthesinglegirlcover

vromans-back

12-8-16-7


Click the image above to watch the video.

OK!  Vegan Thai Pad Gra Prow – Spicy Beef & Basil – with Wide Rice Noodles!!!  I added fresh noodles that I bought at Bangluck but this would go just as nicely over rice – or in lettuce wraps.

This dish is very easy & doesn’t use anything especially exotic.  I recommend it very highly!

12-8b-16-1

12-8b-16-3

Vegan Thai Pad Gra Prow – Spicy Beef & Basil – with Wide Rice Noodles & Bok Choy

SERVES 2 well

INGREDIENTS

A 1-2 TBS sesame oil (or olive oil)

7 (or more) ounces vegan beef (I used seitan)

16 ounces fresh rice noodles (or cooked pasta or cooked rice)

1/2 red bell pepper – sliced into strips

1/2 small onion – diced

2 jalapenos – diced

2 heads bok choy – cleaned (optional) & chopped a bit

5 garlic cloves – chopped

1 TBS liquid aminos (or soy sauce or tamari) – plus extra

1 tsp dark soy sauce – plus extra if you think it needs more

1 tsp vegan oyster or mushroom sauce

1 TBS sambal oelek

1/2 tsp agave nectar (or brown sugar)

1/2 – 1 cup basil leaves (I used a mixture of Thai sweet basil & Thai holy basil but any basil will do – Thai ones being preferred)

GARNISH – lime wedges, cilantro

12-7a-16-4

12-7b-16-11

12-7a-16-6

12-7a-16-7

12-7a-16-10

12-7a-16-11

12-7b-16-17

12-8a-16-20

12-8b-16-2

DIRECTIONS

If using noodles – separate them under cold running water.  If using pasta or rice – cook it & set aside.

12-7b-16-8

Heat the sesame oil (1 or 2 TBS) in a wok or large saute pan.

12-7a-16-21

Add the red bell pepper, onion & jalapenos.  Saute until soft.  Add all the other ingredients except the garlic & basil (and the garnish).  Heat the noodles & meat through & let the bok choy wilt.  I added a bit of extra liquid aminos here because I thought the dish needed a tad more salt & moisture.  This is your call.  Once the bok choy is wilted & the ingredients are well-combined – stir in the garlic & basil.

12-7b-16-5

12-7b-16-7

12-7b-16-9

12-7b-16-10

12-7b-16-13

12-7b-16-14

Serve with cilantro & lime wedges!

12-8-16-2

12-8-16-4

12-8a-16-13

12-8c-16

DDD #120 – Spicy Vegan Chinese Eggplant – Better Than Take-Out!

Leave a comment

All Photos © Christine Elise McCarthy 2018

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

~

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.

~

LARGE BathingandthesinglegirlOrangeV52

My debut novel is out!  Check it out!  I think it is HILARIOUS!  I hope you will, too!

www.BathingBook.com

~

Image

Image


Click the image above to watch the video.

This dish is SO easy & outrageously delicious!  It is also genuinely spicy but you can control that level yourself.

Spicy Vegan Chinese Eggplant

Serves 2 or more

INGREDIENTS

2 medium eggplants – cut into 1/2 inch cubes

1 onion – diced

Thai basil (or red basil or regular basil) – chopped – optional

Sesame oil

6 garlic cloves – chopped

4 TBS minced ginger (I used jarred)

3 TBS brown sugar

1 TBS sriracha

2 TBS sambal oelek (or chili garlic sauce)

2 tsp molasses

3 TBS reduced sodium soy sauce

1/2 cup tomato sauce

2 TBS rice vinegar

Crushed red pepper

Salt

Sesame seeds

1/2 cup water

OPTIONAL – 1-3 TBS black soy sauce for a richer color

Scallions – green parts sliced – as garnish or sesame seeds or additional sliced basil.

Image

 

Image

DIRECTIONS

Heat 1-2 TBS sesame oil in a pan & add the eggplant.  Add a little salt & some crushed red pepper.  Add the diced onion.  Saute over medium heat until tender but not mushy.  Maybe 5-8 minutes.

 

 

Add 2-3 TBS sesame seeds & the garlic & the ginger.  When the garlic begins to brown add the tomato sauce, brown sugar, srirachasambal oelek (or chili garlic sauce), molasses, soy sauce, rice vinegar, & water.  Simmer over med-low heat for ten minutes.  Add the eggplant & onions & simmer another 5 minutes.  Stir in some chopped basil (if using).

Serve over rice garnished with additional chopped basil, the scallions & some additional sesame seeds.

 

 

DDD #119 – Vegan Sriracha Chicken Bowl with Broccoli

Leave a comment

All Photos © Christine Elise McCarthy 2018

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

images (1)download (1)

1-5-15 (33)

1-5-15 (31)

BathingandthesinglegirlCover

vromans back

Click the image below to watch the video for this recipe.  Plus – watch it to meet my newest foster dog – an adorable & brave trauma rescue from Uruguay and hear how I met Rachel Maddow, Fairuza Balk, Doyle from the Misfits & more!

1-5-15 (42)

1-5-15 (44)

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

1-5-15 (19)

1-5-15 (46)

1-5-15 (61)

10-Minute Spicy Vegan Sriracha Chicken & Broccoli Bowl

Serves 2

INGREDIENTS

9 to 12 ounces vegan chicken – cubed

1 jalapeno – seeded & diced (optional)

1/4 red bell pepper – chopped

Olive oil

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

1/2 cup vegan hoisin sauce

1-2 TBS sriracha sauce

1-3 tsp crushed garlic (I used jarred)

1 TBS ginger (I used jarred)

Broccoli for 2 – fresh or frozen

Salted peanuts

Sliced scallions as garnish

Cooked rice for 2

1-5-15 (4)

1-5-15 (5)

1-5-15 (7)

1-5-15 (6)

1-5-15 (8)

1-5-15 (9)

1-5-15 (10)

1-5-15 (11)

1-5-15 (15)

1-5-15 (38)

1-5-15 (40)

DIRECTIONS

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

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

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

1-5-15 (13)

1-5-15 (22)

1-5-15 (25)

1-5-15 (27)

1-5-15 (47)

1-5-15 (51)

1-5-15 (59)