DDD #143 – Cirque Du Macabre Vegan Chili for a Chili Cook-Off – for the Instant Pot or Slow Cooker

1 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.

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 – this weekend, I entered a Chili Cook-off!  There were only two vegan entries of the 14 adults competing & it was meat chilis that won the chili titles but I won for best presentation.  Check it out!

Click the image below to watch this on my Youtube channel.


It was a lot of fun & it raised money for the Downtown Women’s Shelter.   Kids competed, too!

Homemade Chili Powder

2 TBS smoked paprika

2 tsp oregano

2 tsp ground cumin

2 tsp garlic powder

1 tsp onion powder

1/2 tsp cayenne pepper

Mix & store in a jar.

Cirque Du Macabre Vegan Chili 

Serves a fuckton!

INGREDIENTS

1 TBS olive oil

2 each – Anaheim, Pasilla & Jalapeno peppers (I used 3 large jalapeno peppers)

2 small sweet potatoes – peeled & cubed

3 ears of unshucked corn or 2 (15 oz) cans of corn kernels

2 celery stalks – chopped

1 large onion (I used 1/2 white & 1/2 sweet onions) – diced

2 red bell peppers

1 TBS chili powder (recipe for homemade is above)

28oz can crushed or diced tomatoes (I used San Marzano)

2 TBS hoisin or BBQ sauce

2 TBS chipotle in adobo – minced

2 TBS vegan bouillon (I used vegan beef bouillon)

1 (4oz) can hot diced jalapenos (optional)

1 (4oz) can mild diced chilis

5 (15oz) cans of beans (I used a mixture of chili beans, light red kidney beans & black beans)

3 lbs vegan ground beef

8-10 large vegan sausages (Beyond Meat are the best)

2 (12oz) tubes vegan chorizo (soyrizo)

4 cups of water

GARNISHES: chopped cilantro, shredded vegan cheese, diced onion, chopped scallions, crushed corn chips, rice, corn bread, hot sauce

DIRECTIONS

I charred all the peppers (Anaheim, Pasilla, red bell & jalapeno) on a grill until the skins were black.  I did the same with the corn.  I put the peppers in a closed container to cool & then peeled & seeded them under cold water.  I shucked the corn.  You need not roast the peppers & corn but it adds a lovely smokiness.  Cool & chop.  Cut the grilled corn from the cobs.

I cooked the sausages on an outdoor grill.  Cook yours as you please.  Cool & chop.

Heat the olive oil in an Instant Pot or on the stove.  Saute the onions & celery until soft.  Add the chili powder & saute a minute.  Add the ground beef & brown it.

If using a slow cooker, transfer the meat from the stove to it.

Now – add everything else or as much as fits in your slow cooker of Instant pot (minding the maximum capacity line).  If it all cannot fit – leave out a few cans of beans.

Slow cooker – cook on high for 4 hours.  Add remaining beans – if they fit – & heat through.

Instant Pot – pressure cook for 45 minutes.  Add any beans you have left & stir to heat them through.

Serve!

 

DDD #88 – Garlic Roasted “Simon & Garfunkel” Mushrooms with Mixed Herbs – Parsley, Sage, Rosemary & Thyme

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 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.

1-25-16 (27)

1-25-16 (7)

BathingandthesinglegirlCover

vromans back

1-25-16 (24)


Click the image above to watch the video.

I love mushrooms.  This dish is very simple and could be tossed with pasta or dropped onto a pizza or crostini or over potatoes.  I used all button mushrooms but any variety or combination of various mushrooms would be lovely.  Mushrooms shrink a lot when they are cooked so you should probably make more than you think you need.

Garlic Roasted “Simon & Garfunkel” Mushrooms with Mixed Herbs – Parsley, Sage, Rosemary & Thyme

INGREDIENTS

2 lbs mushrooms – sliced

Olive oil

2+ garlic cloves – sliced

1-2 TBS each: thyme, sage, rosemary

Fresh chopped parsley as garnish

(If you are feeling fancy, drizzle some nice balsamic on them – or a bit of truffle oil)

1-22-16 (64)

1-22-16 (65)

1-22-16 (66)

1-25-16 (2)

DIRECTIONS

Heat the oven to 350 degrees.

Toss the mushrooms with a drizzle of olive oil, the garlic, sage, rosemary & thyme.

Cook for about 45 minutes – stirring once.  Season with S&P & garnish with parsley.  If using balsamic or truffle oil – get on that & then eat this yummy guys!

1-25-16 (19)

DDD #73 – Vegan Roasted Beet & Balsamic Borscht

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.

vromans front

vromans back

~~~~~~

This is a really easy & fresh & light dish.  It will likely render your kitchen a crime scene so be sure to wear an apron.  Most borscht is vegan so that isn’t really of note here – but I thought I’d point it out.  I topped mine with vegan yogurt here.  You could use a vegan sour cream or nothing.  If you do not add any creamy element – this is a guiltless soup.  The only thing in it with any calories worth talking about is a little olive oil but this make a lot of soup so the amount that ends up in a serving is very low.  You could lower it further by boiling the beets rather than roasting them but I think roasting adds a nice flavor.  This can be served hot or cold, too, which is a nice option to have.  I pureed the bulk of the soup & reserved a few cubes of beets for texture.  You could leave it chunky or puree it completely.  Your call!

Click the image below to watch the video on my channel.


Image

Vegan Roasted Beet & Balsamic Borscht

4 HUGE beets (or 10-12 small ones) – halved or quartered

4 carrots – chopped

1 red bell pepper – diced

4 celery stalks – chopped

1 onion – diced

4 garlic cloves – chopped

2 bay leaves

6 cups vegetable stock

2 tsp Marmite (optional)

1 TBS good quality balsamic vinegar

Olive oil

S&P

Fresh dill and/or scallions – as garnish

Vegan yogurt or vegan sour cream for garnish

Image

DIRECTIONS

Toss the beets in a bit of olive oil & salt & pepper liberally.  Roast on a foil-lined pan at 400 degrees for about an hour – or until easily pierced with a fork.  Set aside to cool.

ImageImageImage

Heat 2 TBS olive oil in a large stock pot.  Saute the onion, celery, bell pepper & carrots over medium heat for about ten minutes or until they soften.  Add the bay leaves & garlic and saute another 2-3 minutes.  Add the stock & the marmite (if using) & simmer over medium-low heat.

ImageImageImageImage

Peel half the beets & reserve the skins.  Cube the peeled beets and set aside.

Image

Chop the other half of the beets coarsely.   Add the skins & unpeeled beets to the soup pot.   Simmer for 5-10 minutes.

Remove the bay leaves & discard.  I used an immersion blender & pureed the soup.  You can do this in batches in a blender but be careful you do not get burned & be more careful that you don’t splatter magenta soup everywhere.

Image

Once pureed to your liking – add the reserved cubed beets & stir in the balsamic vinegar.  Season with S&P.

To serve – garnish liberally with vegan yogurt or sour cream and lots & lots of dill and maybe some diced scallions.  Eat it up!  Then curse the inevitable pink splatter you find in your kitchen hours after you were sure you cleaned the last of it.

Image

DDD #70 – Vegan Gobi Musallam or Whole Roasted Cauliflower in Curry Sauce

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.

~


Click the image above to watch the video.

This dish makes an incredible centerpiece for your vegan holiday table but is good as a side, too.  I ate the entire thing alone in two days.  So yummy!  I overcooked my cauliflower in the boiling water just a bit so it did not hold its shape perfectly.  So – be sure to only cook your cauliflower the 8 minutes & then drain it under cold running water.

Even if this guy falls apart when you cut into it, the flavor is not impacted.  It is really delicious.

Gobi Musallam or Whole Roasted Cauliflower in Curry Sauce

INGREDIENTS
1 Head cauliflower (leaves and tough stem removed)
Water to blanch
2 teaspoons salt
1 teaspoon turmeric
1 teaspoon chili powder optional
curry sauce
1 TBS olive oil
1/2 medium red onion – chopped
1 TBS minced ginger
1 TBS minced garlic
1 TBS crushed red pepper chili flakes (or to taste)
3 medium tomatoes – quartered
1 teaspoon garam masala
1/2 teaspoon cumin powder
1/2 teaspoon coriander powder
1/2 teaspoon turmeric powder
1 pinch dried Fenugreek powder (or 1 TBS kasuri methi) – optional
1 15 oz can coconut milk
1/4 cup vegan yogurt
1 teaspoon salt
1/2 teaspoon maple syrup (or 1/4 teaspoon sugar)
Garnish – cilantro, pomegranate seeds, cooked rice or naan
INSTRUCTIONS
Preheat the oven to 400 degrees.
Bring a large pot of water to boil. Use enough water so all of the cauliflower can be immersed in it.  Add salt, turmeric and chili and cook the whole cauliflower by immersing it in the water – bottom side down.  Cover and cook for 8 minutes.  Drain & rinse under cold running water to stop its cooking.
In a pan, add oil and heat over medium heat. Add chopped onion and saute until golden, 6-7 minutes.  Add ginger, garlic chili and saute for another 2 minutes.  Add the spices and mix.  Add tomatoes, salt, sugar, fenugreek (if using), mix and cook covered until tender.   Add coconut milk.  Heat a bit.  Puree in a blender.  Taste and adjust salt, spice.
Oil a baking dish  – either a cast iron pan or casserole dish that can accommodate the head of cauliflower.  Place the blanched cauliflower in a baking dish.  Reserve about 1/3 of the sauce & set it aside.  Slowly pour the remaining sauce the puree on top to cover the entire head of the cauliflower. Some sauce will fall pool around the bottom of the cauliflower.
Bake for 40-45 minutes till the cauliflower is dry to touch and sauce thickens a bit. Turn the dish around after 30 minutes.
Heat the remaining sauce to just about a boil so it thickens and serve on the side.
Garnish with warmed reserved sauce & fresh cilantro and maybe even some pomegranate seeds – if you are feeling festive.   Serve as a side or with rice or naan.

DDD #67 – Vegan Glazed Ham with Garlic Roasted Persimmons

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)

BathingandthesinglegirlCover

vromans back


Click the image above to watch the video.

Click this link to see the Instant Pot on Amazon – http://amzn.to/2BVRae2

I cooked the ham exactly as was outlined on the box.  It was simply to wrap it in foil & bake in at 325 degrees for 70 minutes.  I boiled & then cooled the glaze.  After 70 minutes, I removed the foil & glazed the ham.  I baked it in 5 minute increments, adding glaze each time, for another 20 minutes.  The only other directions I have to offer here is that the addition of the garlic roasted persimmons was inspired & I recommend you try it.  I just peeled them & cut them into wedges, tossed them in a bit of olive oil with some minced garlic & added salt & pepper.   I put them on the pan with the ham for the final 20 minutes the ham cooked.  If yours are not tender in that time, just continue roasting until they are.

The image above is from the ham box.

The turkey by this same company is also very good – especially cold.  They make the best wraps!

Here are the nutritional facts:

Vegan Ham Roll

Imitation ham with vegan apricot plum glaze. Made with Non-GMO Soy protein.

Ingredients:

Vegan Ham: Textured Soybean Protein (soybean protein, wheat protein, wheat starch, soybean oil), Water, Soybean Oil, Soybean Protein Isolate, Vegetable Extract (carrot extract, pea extract, phosphate, vegetable gum), Raw Cane Sugar, Modified Tapioca Starch, Sea Salt, Yeast Extracts, Maltodextrin, Enzyme, White Pepper Powder, Red Fermented Rice, Black Pepper Powder, Spices.

Vegan Glaze: Plum, Apricot, Water, Agave Syrup.

ALLERGY INFORMATION: This product contains soy and wheat, and is manufactured in a facility that also processes other items containing milk or egg.

Nutrition Facts:

Vegan Ham: Serving Size: 2.5 oz. Calories 150, Calories from Fat 80, Total Fat 9g (14% DV), Saturated Fat 1.5g (8% DV), Trans Fat 0g, Cholesterol 0mg (0% DV), Sodium 360mg (15% DV), Total Carbohydrate 7g (2% DV), Dietary Fiber 1g (6% DV), Sugars less than 1g, Protein 10g. Vitamin A 0%, Vitamin C 0%, Calcium 4%, Iron 8%.

Vegan Glaze: Serving Size: 2.1 oz. Calories 70, Calories from Fat 0, Total Fat 0g (0% DV), Saturated Fat 0g (0% DV), Trans Fat 0g, Cholesterol 0mg (0% DV), Sodium 0mg (0% DV), Total Carbohydrate 17g (6% DV), Dietary Fiber 1g (3% DV), Sugars 16g, Protein 0g. Vitamin A 6%, Vitamin C 6%, Calcium 0%, Iron 0%.

 

DDD #63 – Vegan Whole Roasted Turkey

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.

~



Click the image above to watch the video.

So, I have seen this bad boy in the freezer section of Lassen’s for years but was put off by both the $50 price tag & the fact that it claims to feed 10-16 and I live alone.  But, this year, I decided to review it for my Youtube channel.

 

While I did not really like either the gravy nor the stuffing that this came with, the turkey itself was REALLY easy to cook (just pop it in the oven for 40 minutes) and looked pretty decent & tasted really good.  Unlike a real turkey, all of the 4lbs of this turkey is edible (no bones etc).  It tasted great with my homemade vegan gravy and my vegan stuffing & 3-ingredient, raw cranberry sauce – all seen below.

Watch the video I posted above for the full review.  And check back for my recipes using leftover turkey.

 

DDD Ep. #6 – Vegan Roast Beef (Steak) with Sauteed Onions & Mushrooms & Roasted Heirloom Carrots

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.

~

As you may or may not know – I started a Youtube channel last month.  I have almost twenty recipes posted there on:

Click HERE to go to the channel & check it out.

The roast beef you see here is my latest endeavor.  Here is the video.


Vegan Roast Beef (Steak) with Sauteed Onions & Mushrooms & Roasted Heirloom Carrots

INGREDIENTS

2 1/2 cups vital wheat gluten (or just enough to get a proper dough texture)

1 TBS caraway seeds (ground in a mill or with a mortar & pestle)

1 TBS fennel seeds (ground in a mill or with a mortar & pestle)

2 TBS freeze-dried shallots or granulated onions (or minced raw shallots)

1 TBS paprika

S&P to taste (go LIGHT with the salt)

1 cup vegetable stock

1/2 cup olive oil

2 TBS vinegar (red, white, balsamic – your call)

2 TBS molasses

1 cooked beet pureed with 1/2 cup veggie stock

A dry rub of your choice (or simply a blend of dry herbs)

Bottled marinade of your choice mixed with equal part water OR veggie stock with a few bay leaves

Cheesecloth & kitchen twine

1 onion – sliced

2 TBS brown sugar

8 oz mushrooms – sliced

1 bunch heirloom carrots

Additional olive oil

DIRECTIONS

Heat the oven to 425

Whisk the first 6 (dry) ingredients together in a bowl.  In another bowl, whisk the stock, oil, vinegar, molasses & pureed beet.  Blend the wet & dry ingredients – adding vital wheat gluten or more stock until you have a ground beef texture.

Roll in your dry rub & wrap tightly in cheesecloth – tying off the ends.

Bring your marinade to  boil, reduce to a simmer & add the beef to it.  Simmer for an hour – turning once in the middle.  Be careful you do not boil your marinade away.  Add water or stock – if you need to.

Heat olive oil in a pan.  Remove the cheesecloth & pan sear the beef on both sides.  Set aside.  You can slice this thinly & make sandwiches or – go for the steak option.

In the same pan, heat some butter or olive oil & saute the onions until soft.  Add 2 TBS brown sugar & saute until the onions become golden.  Add the mushrooms & saute until they are done to your taste.  Season with S&P.

If you are doing “steaks,” cut them & sear them on both sides in the mushroom pan.

Toss the carrots in olive oil and S&P & roast 10-15 minutes (or until they begin to turn golden) – turning them once in the middle.

Serve!

Spicy Vegan Roasted Cauliflower & Carrot & Turmeric Stew

6 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.

2-17-17-340

2-17-18-531

bathingandthesinglegirlcover \

vromans-back

2-17-18-553

So – my last post was a month ago.  It was my Clean Cooking & a 21-day Arbonne Healthy Eating Detox – Vegan or Vegetarian Style post describing a 21-day detox/cleanse I was launching on.  I never posted about it again for a few reasons: the fact that the recipes from the Arbonne site made GINORMOUS quantities & I ate the same thing for days & because I just had no passion for cooking while on it.  I ended it two days earlier than my 21 day goal because – Superbowl party.  After nearly 3 weeks of deprivation – I lost 4 pounds.  4 miserable pounds.  I should not complain because one friend of mine lost nothing & another gained 4 pounds.  So – that cleanse is what you make of it but it was a great jump start to shock me out of deeply-entrenched habits.  Now – I am obsessed with TEA and pay way more attention to what I eat & where calories are coming from.  Which brings me to my day yesterday.

I was at the mall exchanging a birthday gift & realized it was lunch time & that I was hungry.  My choices were mainly a sushi spot & the Cheesecake Factory.  Since I no longer eat fish, I Googled the Cheesecake Factory’s menu to see if they had any HEALTHY (reading – low in calories) options.  The Cheesecake Factory is notorious for shockingly caloric options (see HERE) and I did not want to eat a 2000 calorie lunch – as I am still trying to keep my daily calorie intake to about 1200.  I was pleased to see a skinny cocktail menu and a super food menu.   So – I went in and I ordered a skinny margarita & the vegan Cobb salad.  I got the Cobb because I did not want to eat any of their 490 calorie “skinny” menu items.  I thought I would be really good & get a salad with proteins (garbanzos &  quinoa) and the healthy fat avocado.

2-17-18-491

2-17-18-571

2-17-18-496

The drink was small but tasty & only clocked in at 150 calories.   Very happy with that.  The salad was not gargantuan, not over-dressed & was quite good.  Looks good, right?  Looks healthy.  Proud of myself, I considered ordering a second cocktail as I entered the stuff I had just consumed in My Fitness Pal.  It was then that my world came shattering down around me.  That fucker of a salad had 1210 calories!!!!!  1210!!!!  I could go to McDonald’s and get a Big Mac, medium fries & a medium NON-DIET Coke for under 1100.  Don’t believe me?  Look HERE on McDonald’s own site.  How the FUCK is THAT possible???  A salad?  Without a creamy dressing or any cheese or meat or bacon or croutons or fried wontons or ANYTHING naughty?   Avocado is fatty but it is not cheese & bacon fatty!  It is not BIG MAC fatty!  And that photo shows the salad with dressing on it.  It really was NOT soaked in dressing.  I was SO freaked out!  I felt SO cheated!  For 1200 calories I could have gotten pizza & wine.  Or almost anything on the menu.  Seriously.  What the fuck?  So – almonds & sunflower seeds in addition to avocado & boom!  An ass like Kim Kardashian.  I felt like I had undone 3 weeks of deprivation with one Goddamn SALAD!  Ugh.  I complained about it all fucking day.  And I am complaining now.  I will never EVER enter the CottageCheesecake AssFactory again.  I swear it.

So – driven to compensate for that outrageous lunch – I made this VERY healthy stew today.  I used a bunch of sketchy veggies cresting their use-by dates & it came out delicious.  You can add or remove produce to suit your tastes.   I only used bit of olive oil to roast the veggies & that was it.  You could eliminate even that by NOT roasting them & just throwing them in the pot to boil.  Your call.

I served myself a hearty portion of this stew today over a very carefully measured 1/4 cup of mixed ancient grains.  Truth be told – this stew does not need a grain to make it satisfying so – serve it naked or over the grain of your choice.

2-17-18-527

2-17-18-529

Turmeric is a very healthy spice.  Here are some of the benefits of turmeric.  Look at that list or THIS one.  It will make you want to use vibrant turmeric as often as possible.

2-17-17-328

2-17-18-543

Spicy Vegan Roasted Cauliflower & Carrot & Turmeric Stew

Makes a LOT – enough to feed 6-8 (even without a grain)

INGREDIENTS

1 head cauliflower – cut into bite-sized florets

10-15 carrots – chopped into bite-sized pieces

1 large onion – chopped

1 red bell pepper – cut into matchsticks

2 jalapenos – chopped (optional)

2 (15 oz) cans of garbanzo beans (drained)

2 (28 oz) cans of diced tomatoes

10 garlic cloves – chopped

10 oz broccoli (VERY optional – I only used the broccoli rabe I had because it was wilting)

1-2 TBS turmeric (start with one & add more if you like)

1 BS ground cumin

1 TBS ground coriander

2 tsp cayenne pepper (optional)

1 tsp cinnamon

2 tsp ground cardamom (LOVELY but can be omitted if you cannot find it)

4 cups vegetable stock (or water)

Olive oil

S&P

Chopped parsley or cilantro as garnish

2-17-17-351

DIRECTIONS

If roasting the vegetables:

Heat the oven to 475.

Toss the cauliflower, carrots, bell pepper, onion & jalapenos in a light coating of olive oil & some S&P.  Roast for 20-30 minutes or until just beginning to brown.  Add them to a large stock pot with the remaining ingredients & cook until the veggies are all tender & the stew thickens a bit.

2-17-18-518

2-17-18-523

If not roasting them – just throw them in with the remaining ingredients & cook until the veggies are all tender & the stew thickens a bit.  Add water to thin it if it gets too thick.  Cook it down if it is too watery.  Season with S&P & garnish with parsley or cilantro.

2-17-18-519

2-17-18-520

2-17-18-522

2-17-18-524

2-17-18-525

2-17-17-330

2-17-18-539

2-17-18-545

My Most Popular (Best) Recipes of 2016 & of All Time

2 Comments

1-26-14-4

All Photos © Christine Elise McCarthy 2016

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.

10-6-12-3

10-19-13-3

5179

6374

7201

bathingandthesinglegirlcover

vromans-back

2016 is behind us.  It seems there is a collective agreement that it was just a hideous year.  Too many legends lost, for a majority of voters – a lost election.  For the first time in history, a candidate with 3 million fewer votes than his rival has won the election.  But for me – this year will always be defined by the loss of that gorgeous boy above – my beautiful & perfect Memphis.  He died at 7 unexpectedly & inexplicably.  The scar on my heart is still as raw as it was in June – when he left us.   I am not sure everyone knows this – but your i-phone can make slide shows for you.  Mine made this on Sunday & it left me sobbing.  Memphis was VERY special & losing him has been too brutal for words.

Anyway – I thought I would recap the blog’s top recipes of 2016.   I will post them here from 10 to number 1!  Here they are:

NUMBER 10

3-8-16-155

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

NUMBER 9

5-3-16-45

Vegan Hearts of Palm Crab Salad

NUMBER 8

3-28-16-93

Hearty Vegan Beef & Vegetable Stew for the Slow Cooker

NUMBER 7

5-10-16-133

Vegan Char Siu or Chinese BBQ Pork Ribs

NUMBER 6

1-7-15-104

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

NUMBER 5

1-14-15-62

Vegan Creamy Dal Makhani Punjabi-Style (Black Gram/Urad Dal & Rajma) – for the Slow Cooker

NUMBER 4

1-4-16-116

Vegan Seared Garlic-Balsamic Mushrooms with Fresh Thyme & Creamy Polenta (Grits)

NUMBER 3

2-4-16-58

Vegan Big Mac Pizza with Copycat McDonald’s Special Sauce

NUMBER 2

5-25-16-67

Vegan Cabbage Rolls Stuffed with Grilled Eggplant, Mushrooms & Spinach

And – drum roll!

NUMBER 1 (sadly – not my own recipe but brilliant all the same!)

4-14-16-9

Vegan Rice Paper Bacon

And since #1 was not my recipe – here is the 11th place runner-up:

1-9-16-3

Vegan Ash Mash (Persian Mung Bean Soup) with Purple Kohlrabi & French Breakfast Radishes – for the Slow Cooker or Stove Top

And – probably my favorite recipes of the year:

1-27-16-58

1-27-16-69

10-Ingredient Vegan Eggplant Parmesan Mac & Cheese

1-5-15-17

10-Minute Spicy Vegan Sriracha Chicken & Broccoli Bowl

and a non-food-related rant:

1556367_10152663222482475_7806629282367270993_o

And Now For Something Completely Different…Sex, Sexy Selfies & Sexism

And here are the top recipes of all time:

NUMBER 10

7-30-13-26-copy

Spicy Southern Fried Cauliflower and Delta Dipping Sauce with Smashed Baked Potatoes and White Gravy and Buffalo Mac & Cheese

NUMBER 9

5-30-14-71

Chicken Shawarma with Garlic Paste (Toum) & Tzatziki Sauce (Vegan or Vegetarian)

NUMBER 8

8-2-13-140

No-Carb No-Pasta Grilled Garden Vegetable Lasagna with Basil Marinara

NUMBER 7

3-8-13-8

ZERO CALORIE ZERO CARB Vegan – Vegetarian Shirataki Pho

NUMBER 6

12-13-12c-221

Margarita Pizza Quesadilla on Homemade Spinach Tortillas

NUMBER 5

11-3-13-32

Grown-up Fireball Whiskey Cupcakes

NUMBER 4

6-2-14-50

Vegan BBQ Ribs (Seitan) with Spicy Korean or Spicy Traditional BBQ Sauce

NUMBER 3

6-3-14-59

Vegan Gyro (with Homemade Seitan) & Tzatziki Sauce

NUMBER 2

img_3005

Spicy Vegan Chinese Eggplant

And the mother of all recipes and monstrously popular –

12-11-13-98

12-11-13-131

Easy Spicy Southern Chicken Spaghetti

Vegan Protein Salad Bowl – Chickpeas & Roasted Beets, Ancient Grains (Quinoa, Amaranth & Millet) with Orange Tahini Dressing & Chia Seeds

5 Comments

 

 

All Photos © Christine Elise McCarthy 2016

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.

12-14-16-23

12-14-16-9

bathingandthesinglegirlcover

vromans-back

12-14-16-24

12-14a-16-25

This is a really easy salad – especially if you buy already roasted beets or, like me, roasted them ahead & had them all ready.  I used this ancient grains mix (above) but any grain you prefer could be used – like the quinoa below.

12-14a-16-26

12-14-16-2

I made the dressing but you could use any dressing you prefer.  I had the gorgeous bottle of blood orange olive oil from my friend, Alyse, but regular olive oil is fine.

How to roast beets:

Heat oven to 400 degrees.  Wash beets well.  Coat with a thin layer of olive oil & wrap in foil.  Cook, undisturbed, for at least 45 minutes (it could take much longer for big ones), until a knife pierces one with little resistance. They may cook at different rates.  Remove the skin on each when they are done by just pushing it off under running water.

12-14-16-15

Vegan Protein Salad Bowl – Chickpeas & Roasted Beets, Ancient Grains (Quinoa, Amaranth & Millet) with Orange Tahini Dressing & Chia Seeds

Serves 2

INGREDIENTS

4 beets – roasted (as outlined above), peeled & sliced

1 (15 oz) can chickpeas – drained

1 cup of dry grains – cooked as per directions

1/4 cup parsley – chopped

Chia seeds (quantity up to you)

for the Orange Tahini Dressing (makes more than you will need for these two servings)

3 TBS tahini

3 TBS fresh orange juice

2 TBS balsamic vinegar

2 TBS apple cider vinegar

1 TBS maple syrup or agave nectar

1 TBS olive oil (infused with orange if you have it but not necessary)

1 tsp orange zest

1 garlic clove – minced

1/2 tsp dry mustard

S&P

12-14-16-3

12-14-16-7

12-14a-16-28

12-14-16-8

12-14a-16-29

12-14a-16-27

DIRECTIONS

Whisk the dressing ingredients together.

Plate the bowls by putting some grains, sliced beets, chickpeas & parsley in each bowl.  Drizzle with dressing to taste.  It does not need much.  Sprinkle with Chia seeds.  Toss.

Devour!

12-14-16-4

12-14a-16-31

12-14-16-29

12-14a-16-40

 

 

Vegan Butternut Squash & Black Bean Enchilada Casserole with Homemade Red Enchilada Sauce

Leave a comment

 

All Photos © Christine Elise McCarthy 2016

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

images (1)download (1)

12-4a-16-67

12-4a-16-92

bathingandthesinglegirlcover

vromans-back

12-4-16-20

12-4-16-26

So – I am several days into eating only food I already have in the house.  I have WAY too many frozen leftovers & dry pastas & beans etc taking up space & yet I keep going to the store to buy more food. It is ridiculous & wasteful.  Today’s recipe was inspired by a huge butternut squash I had & some other veggies rapidly reaching the end of their shelf life.  I used jarred salsa because I had one open but made the enchilada sauce because I did not already have some in a jar or can.  You can choose to go all jarred or all homemade – your call.

I also roasted a whole butternut squash.  You might want to buy some already cubed & roast those – or just boil them.  This can be as labor-intensive or as simple as you care to make it.

The real star of this dish is this newer vegan cheese I found.  It tastes great & does a fair job at melting – so – I recommend trying it if you see it or can find it online.  It is from Parmela Creamery and you can definitely buy it – and loads of other vegan cheeses – from them.

12-4-16-2

Oh – as an aside – TJ Maxx is a great source for kitchen items.  They always have loads of olive oil marked way down.  I stock up every time I go there.

12-4a-16-39

12-4a-16-40

12-4-16-27

12-4-16-33

Vegan Butternut Squash & Black Bean Enchilada Casserole with Homemade Red Enchilada Sauce

Serves 6 well

INGREDIENTS

2 cups red enchilada sauce (my recipe HERE) or your favorite brand or recipe

16 oz salsa – homemade or your favorite brand

olive oil

1 small butternut squash

1/2 medium red (or any other kind) onion – diced

1-3 jalapenos (optional) – seeded & diced

3 tomatoes – diced

2 carrots – diced

1 cup corn

1 12 oz can black beans – drained

1-4 garlic cloves – minced

1/4 cup cilantro – chopped

1 tsp ground cumin

1 tsp chili powder

15-20 taco-sized corn tortillas

Up to 1 lb grated vegan cheeses of your choice ( I used both cheddar & mozzarella)

S&P to taste

GARNISH: cilantro, sliced scallions, avocado slices, additional salsa or hot sauce

12-4-16-1

12-4a-16-38

DIRECTIONS

Heat the oven to 375.

I roasted my butternut squash unpeeled & halved.  It was a sorta messy business doing it this way.  In the future, I will peel & cube it first.  Whatever you decide – roast it naked for 20-40 minutes, turning at least once, until it is soft.  If you cooked it like I did – let it cool in the sink & peel & cube it once it is cool enough to handle.  OR – you could peel, cube & boil it until the cubes are soft.  I had a large squash – so I put some extra mashed up into my dogs’ dinner.  They loved it!

Meanwhile, heat 1-2 TBS olive oil in a large saute pan & add the chopped carrots & onions.  When they start to soften, add the tomatoes, jalapenos, corn & black beans.  Add the spices & cilantro.  Heat through.  Add the garlic & saute 1 minute.  Stir in the cubed squash.  Season with S&P & set aside.

12-4a-16-41

12-4a-16-42

12-4a-16-43

12-4a-16-44

12-4a-16-46

12-4a-16-48

12-4a-16-71

12-4a-16-72

Now – assemble the casserole.  Grease a casserole pan (I used cooking spray).  Put the salsa on the bottom.  The rest can be pretty random – as long as you end with 1/3 of the enchilada sauce & 1/3 of the cheese.

12-4a-16-50

12-4a-16-51

12-4a-16-52

12-4a-16-53

12-4a-16-54

Layer some corn tortillas & top with 1/3 of the veggie mixture, 1/3 of the cheese & 1/3 of the enchilada sauce.

12-4a-16-55

12-4a-16-56

12-4a-16-57

Add another 1/3 of the veggie mixture.  Layer with  1/3 of the cheese, more tortillas, the final 1/3 of the veggie & 1/3 of the enchilada sauce.

12-4a-16-58

12-4a-16-59

12-4a-16-60

12-4a-16-61

12-4a-16-62

Add another layer of tortillas & the rest of the enchilada sauce & cheese.

12-4a-16-63

12-4a-16-64

12-4a-16-65

I used the casserole glass lid to cover it.  You can do this or use foil.

Bake at 375 for about 25 minutes, remove cover & bake another 10 minutes or so.  Let rest for ten minutes before serving.

Garnish with cilantro or scallions & maybe salsa, hot sauce or a few slices of fresh avocado.  Enjoy!

12-4a-16-75

12-4a-16-86

12-4a-16-90

Vegan or Vegetarian Poutine with Vegan Mushroom, Leek & Sage Brown Gravy plus Emily Valentine, 90210, Puddles Pity Party & Chucky!

2 Comments

 

All Photos © Christine Elise McCarthy 2016

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

images (1)download (1)

11-28a-16-28

dsc_7651

bathingandthesinglegirlcover

vromans-back

dsc_7648

It has been an exciting few weeks.  First of all – I attended Rewind Convention in Chicago for an 80’s-90’s TV & film thingy & lotsa the 90210 folks were there.  It was great seeing them!

11-14-16-66

11-29-16-15

9-14-16-317

9-14-16-318

It was as cool as seeing the Child’s Play 2 cast – which I did in September.  Coolest of all was seeing the 90210: The Musical in NYC!   It runs thru Dec. 17 so – if you live near NYC & love 90210 – you MUST go see it.  Here is a little peek:

Is that not BRILLIANT?  I have to say – this homage was as surreal as it was flattering.  Truly – a highlight of my career – to have a character I created recreated by others.  REALLY fun.

Then I got to see & MEET Puddles!!!   If you are unfamiliar – you are really missing out.  He is a 6’8″ sad clown with a truly golden voice!   See him if you ever get the opportunity.

So – it has been an incredible fall for me!

11-21-16-54

11-21-16-119

11-28-16-39

11-28-16-57

11-28-16-58

Oh!  And there is more!   I had a few lines on a new TV show!   See above.  Only a few lines but they were with Topher Grace (swoon!) and Ray Romano – so – that did not suck.  Even the 5am call time was made OK because it was at the Hollywood Forever Cemetery!  And Topher Grace was VERY generous & confessed to having been a big 90210 fan, back in the day.  It is always comforting when other actors acknowledge being aware of you and your work.  And I am a huge fan of Topher’s so – yeah.  That was fun!

11-28-16-10

11-28-16-17

So – yeah – a fun-filled autumn.

So – I realized this week that I am becoming a hoarder.  A food hoarder.  I have moth issues so I like to keep all my dry goods (beans, rice, sugar, flour, pasta etc) in the fridge or freezer.  Still – they keep putting that Di Martino pasta on sale for .79 cents a pound!  I cannot afford NOT to buy it!  So – as I was shoving my twentieth pound of overflow dry goods into my pantry – I saw my pantry.  Really saw it.

11-28-16-154

Those drawers are DEEP.  I have enough food in there to last years and I live ALONE!  I have every condiment from American standards to those needed for Thai or Indian or whatever-the-fuck food.  There are about 20 jars of Rao’s Arrabbiata pasta sauce and at least 20 pounds of dry pasta & every kind of canned bean & oil or vinegar of whatever you can think of.  If you can name it – I probably have more than one container of it and if it comes in varieties – I will have several.  I even have canned tuna & meats for my dogs.  It is a fucking problem.

Another problem is that I recently watched the amazing Food Choices documentary.  Click that to watch the trailer.  I already eat about 90% vegan – with cheese being my final hurdle.  The movie really drove home, for me, the idea that eating cheese is really no better than eating meat.  It requires the same suffering & death (of baby calves) – making cheese consumption on par with veal.  I would NEVER eat veal & even silently judge those I hear order it.  Yet – cheese is still on my plate.

So – I went to the farmers’ market in Hollywood the past crisp & gorgeous Sunday morning hoping to find the Soledad Goat folks & buy vegan cheese from them.  They were not there (but I discovered & purchased their cheezes online HERE this week & bought several) – but, like an asshole, I let myself be drawn to the local REAL cheese guy’s table.  I have been longing to experiment with a poutine recipe but have never seen cheese curds anywhere.  I was not even sure what they were.  But – he had them.  They are:

From Wikipedia:

Cheese curds, in cuisine or cooking, are the solid parts of curdled milk either eaten alone or used in various regional dishes mostly in Canada and the northeastern and midwestern United States. They are sometimes referred to as “squeaky cheese“.

Cheese curds start off with fresh milk. The milk is pasteurized, much like in the process of creating cheese. During this process, rennet is added to clot the milk. After the milk has been pasteurized, the result is a mixture of whey and the early stages of the curd. This mixture is then cooked. Next, it is pressed to release the whey from the curd, thus creating the final product of cheese curd.

Characteristics

Their flavor is mild, but can differ in taste depending on the process in which it was made. It has about the same firmness and density as cheese, but with a springy or rubbery texture. Fresh curds squeak against the teeth when bitten into, a defining characteristic due to air trapped inside the porous material. This “squeak” has been described by the New York Times as sounding like “balloons trying to neck”. After 12 hours, even under refrigeration, cheese curds lose much of their “fresh” characteristic, particularly the “squeak”.[4] Keeping them at room temperature can preserve the squeakiness.

11-28-16-167

While I debated buying those – he insisted I taste his sage-cheddar.  I did.  It was delicious.  I caved & bought the sage cheese & the curds.  Here are some of his other cheeses & some info on him.

11-28-16-147

11-28-16-148

11-28-16-149

I also headed to the Korean table because they make the MOST INSANELY DELICIOUS TEMPEH!  I bough two of those.  And a fennel bulb.  Then I became overwhelmed by the choices, the number of vendors peddling produce and, frankly, the prices.  These markets are not cheap.  So – I scuttled home with the tempeh, the guilty cheese & the fennel.

11-28-16-145

11-28-16-152

Several years ago, I realized I had stockpiles of food that were getting out of control.  I did an experiment & tried to ONLY eat what I already had, in an effort to spend ZERO on groceries in one month.  I managed to almost do it but I had to spend a few dollars here and there for non-dairy creamer & stuff.  But – I bought no produce so – after a week or so – I was fresh outta fresh produce & was reduced to eating pastas, rices & breads that I had frozen.  As I state in my novel – and all beige diet has consequences.   I will let you guess what I mean but let’s just say it is very different than, say, an all-BEET diet.  My friends knew I was doing this and began panicking.  Two different people delivered bags of produce to my door.  When I attempted this pantry-emptying plan a second time – again – one of those friends delivered produce to my door.  VERY VERY sweet!  But – I was not on a hunger strike.  I was just challenging myself to stop hoarding & being wasteful of perishables.

So – as I launch into my third effort to spend zero on groceries (wine being an exception – and eating in restaurants doesn’t count, either) – I will still allow myself my regular twice-monthly delivery of produce from Farm Fresh to You.  That way – my friends won’t be wringing their hands, terrified that my bones are crumbling & my skin is falling off or whatever it is they fear.   I will attempt to keep a log of what I eat & what money I spend.  Yesterday – I spent just under $10 at Carneys.  I had a Garden burger & fries.  For dinner – a small salad.

11-29-16-8

11-29-16-32

11-29-16-33

Today’s breakfast.  That is the best almond milk – in my opinion.  And vegans, beware!  Those Morning Star sausages are only vegetarian – not vegan!  Bear with me – these posts will get more and more creative as I am forcing myself to eat what I have without buying anything – for a month!   We will see how it goes.

OK – on to the POUTINE!  I do not think I have ever had poutine but the idea appeals to me.  You can use fresh cheese curds (as I did) or mozzarella or VEGAN cheese – like this amazing stuff below.

11-28-16-168

11-28-16-170

That little bag costs $8 but is the best & meltiest vegan mozzarella I have found – after my own homemade vegan mozzarella – seen below.

12-18-15-55

OK – so – you can make poutine using frozen fries & canned gravy & make this very easily.  I opted to MAKE the fries as I describe HERE.  And – I made a new vegan gravy because my other vegan gravy does not have the rich & dark color I wanted for the poutine.

10-18-15-70

11-29-13-30

11-28a-16-45

So – first up – the

Vegan Mushroom, Leek & Sage Brown Gravy

INGREDIENTS

5 TBS vegan butter

2 cups chopped mushrooms

1 leek

ten or more sage leaves

1/2 cup flour

6 cups vegetable stock

2 TBS soy sauce (or tamari or liquid aminos)

2 tsp Kitchen Bouquet

Chives – chopped for garnish (optional)

11-28-16-165

11-28-16-172

DIRECTIONS

Finely chop the mushrooms & leek.  I pulsed them in my food processor.  If you do not own one – maybe just blend the finished gravy to make it smooth.

11-28-16-161

 11-28-16-162

11-28-16-163

Heat the stock in a soup pan.  Add the soy sauce & kitchen bouquet.  Simmer.

In another pan, melt FOUR of the five tablespoons of the butter & saute the vegetables until soft.  Add the flour & stir to combine.  Add the stock 1/2 to 1 cup at at time – over high heat – until the gravy thickens.  If it is too thin once you add all the stock – just boil it down a bit.

11-28-16-164

11-28-16-166

11-28-16-171

11-28-16-174

11-28a-16-38

11-28a-16-46

Melt the remaining TBS of butter & fry the sage leaves a minute or two.  Drain them on a paper towl & crumble.  Add to the gravy.  Add the leftover sage butter to the gravy.  Voila!

11-28-16-175

11-28-16-176

11-28-16-177

11-28-16-178

dsc_7650

Vegan or Vegetarian Poutine with Vegan Mushroom, Leek & Sage Brown Gravy

INGREDIENTS

French fries – either THESE homemade, or your recipe or frozen ones

Gravy – either the recipe above or your favorite one

Cheese curds or grated cheese or vegan cheese

Chives or parsley as garnish

dsc_7645

dsc_7647

11-28a-16-1

11-28a-16-4

Once the fries are crispy & the gravy is warm – assemble the poutine:  fries, cheese, gravy & some chives or parsley.  Shove’m in your pie hole fast – before they get soggy.  Or – you can just dip fries & cheese in gravy.

11-28a-16-5

11-28a-16-24

dsc_7649

dsc_7654

Vegan One-Pan Chicken Piccata with Green Beans & Roasted Potatoes

Leave a comment

 

All Photos © Christine Elise McCarthy 2016

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

images (1)download (1)

11-28-16-105

11-28-16-94

bathingandthesinglegirlcover

vromans-back

11-28-16-118

11-28-16-112

This is a very, very easy dish.  It can be made with your favorite vegan chicken (or even real chicken, if you eat it, put in the pan skin-side up).  I have not eaten chicken since the eighties & I pretty much always use Beyond Meat chicken when making vegan chicken dishes.    You can use as much chicken to potato to green bean as you desire.   I prefer a heavier vegetable content.  Others like more protein.  You can decide for yourself how much of each of the three ingredients you need to feed your head count.

11-28-16-102

 Vegan One-Pan Chicken Piccata with Green Beans & Roasted Potatoes

This recipe feeds two very heartily

INGREDIENTS

9-12 oz vegan chicken

3/4 lb green beans – trimmed

8-10 potatoes – cut into large bite-sized pieces

3 lemons

6 TBS olive oil

4 oz (more or less – to taste) capers

2-6 cloves garlic – chopped

S&P

Garnish – chopped fresh parsley, additional capers, lemon wedges

11-28-16-80

11-28-16-81

11-28-16-82

DIRECTIONS

Heat the oven to 400 degrees.

Line a baking sheet with parchment paper or treat a casserole dish with cooking oil.

Whisk the olive oil & about 1/4 cup freshly squeezed lemon juice with the garlic & season with S&P to taste.

11-28-16-79

11-28-16-77

Thinly slice one or two lemons & layer the bottom of your cooking pan.

Toss the green beans in the lemon juice & olive oil in a pan or bowl.  Using tongs – put them on one third of the cooking pan – leaving the remaining olive oil mixture in the bowl.  Toss the chicken & place it in the center of the pan.  Toss the potatoes & put them on the pan.  Reserve the remaining oil & juice.  Add a bit of S&P.  Do not add the capers yet.  My photos show that I did but they got a bit too dried out.

Roast about 25 minutes & then mix each of the rows up a bit so the other sides of things can roast.  Add the capers.  Cook another 25 minutes or so or until everything looks done to you.  You can remove anything that seems done & keep roasting other things – the potatoes, for instance – until they are done to your liking.

Plate & garnish with the remaining olive oil & lemon, extra capers, parsley & lemon wedges.

11-28-16-83

11-28-16-85

11-28-16-87

11-28-16-91

11-28-16-107

11-28-16-116

Creamy Roasted Pumpkin Alfredo Pasta with Fried Sage (Vegan or Vegetarian)

Leave a comment

 

All Photos © Christine Elise McCarthy 2016

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

images (1)download (1)

11-4-16-70

11-4-16-63

bathingandthesinglegirlcover

vromans-back

11-4-16-61

11-3-14-96

Pretty much everybody has a pumpkin or two around at this time of year.  After they have served their Halloween purpose – there are a lot of great reasons to re-purpose them.  Reason number one – fresh pumpkin puree (seen above).  That can be used in many recipes – soup, pasta sauce, pie filling, panna cottagnocchi, dog biscuits, dog treats, and even as a healthy additive to your dog’s dinner.  Pumpkin is a great canine diarrhea cure.   You can toast the seeds (seen blow) as a healthy snack.  The recipe for toasting the seeds is HERE.

11-3-14-188

So – today I made this dish.  It is delicately flavored & creamy & delicious.  I made this vegan but real cheese would also be nice.  You could use canned pumpkin but I made mine fresh.

Homemade Roasted Pumpkin Puree

INGREDIENTS

Fresh pumpkin (I used two small pie pumpkins & got about 4 cups of puree from them)

Water

S&P

DIRECTIONS

Heat the oven to 375 degrees.

Cut the tops off & then pumpkins in half (or quarter them, if your pumpkin is large), seed them (keeping the seeds for roasting!) & roast for about 40-50 minutes or until the skin is soft & the meat is fork tender.

Let them cool a bit & then scoop out the meat & puree in a food processor or blender.  I added about 1 cup of water to mine to thin it enough to blend.  Add a bit of S&P.

11-4-16-9

11-4-16-10

11-4-16-11

11-4-16-27

11-4-16-80

11-4-16-66

Creamy Roasted Pumpkin Alfredo Pasta with Fried Sage (Vegan or Vegetarian)

Serves 4

INGREDIENTS

1 lb pasta – cooked & drained

3 cups pumpkin puree (recipe above – or canned unsweetened)

20 fresh sage leaves

4 oz (vegan) cream cheese

1/4 – 1/2 cup of (vegan) Parmesan

1 TBS nutritional yeast (optional)

2 TBS (vegan) butter (or olive oil)

2-5 oz coconut milk

1 – 3 tsp crushed red pepper (optional or to taste)

S&P

Potential garnish: some reserved fried & crumbled sage, chopped parsley, grated (vegan) cheese or Parmesan

11-4-16-8

11-4-16-28

11-4-16-33

11-4-16-37

11-4-16-39

11-4-16-41

11-4-16-35

DIRECTIONS

Melt the butter & fry the sage a few minutes being careful not to burn it.  Drain them on a paper towel.

11-4-16-29 11-4-16-30 11-4-16-32

Add the pumpkin puree to the sage butter & add the rest of the ingredients – except the coconut milk – and maybe reserving some fried sage for garnish.  Once the other ingredients are combined – add as much coconut milk as you like – either to taste or to achieve the level of creaminess you desire.  My puree was pretty thin so I only added about 2 oz of coconut milk.  Season with S&P.

Add the pasta & heat through.

Serve with garnish of choice.

11-4-16-34

11-4-16-36

11-4-16-38

11-4-16-40

11-4-16-48

11-4-16-60

Vegan Spaghetti Squash “Pasta” with Roasted Golden Beets, Swiss Chard & a Collard Green & Pepita Pesto

Leave a comment

 

All Photos © Christine Elise McCarthy 2016

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.

10-25-16-33

10-25-16-45

bathingandthesinglegirlcover

vromans-back

3-8-13-7

I have never gotten into spaghetti squash. In fact – I don’t know if I have ever had it before today.  I knew it made a decent & guiltless pasta substitute but – when I want pasta – I want PASTA.  The one exception to this is my shirataki (zero calorie) noodle pho – seen just above.  I can eat that for lunch every day.

Still – I intentionally ordered a spaghetti squash from Farm Fresh to You this week to force myself to try it and I am glad I did.  It was easy to use and, while not convincing as pasta, it was good enough that I did not mind & it is so guiltless!

I made a collard green & pepita (pumpkin seed) pesto for this.  Click that link for the recipe or use your own favorite pesto variety.  It makes no real difference.  The real revelation here is how satisfying the spaghetti squash is – so – try it at least once.  I added roasted golden beets – you guessed it – because I had some.  They are a lovely addition but not critical.  As to the chard – you could use any other greens you like, instead.  If you are not vegan – tossing some Parmesan or goat cheese in this could be nice, too.

10-25-16-35

Vegan Spaghetti Squash “Pasta” with Roasted Golden Beets, Swiss Chard & a Collard Green & Pepita Pesto

Serves  2 VERY well – more if used as a side

INGREDIENTS

Collard Greens & Pepita (Pumpkin Seed) Pesto – or 1 cup of other pesto

1 large spaghetti squash

6 Swiss chard leaves – spines removed but retained & chopped with the leaves (or about 2 cups)

3 (or more) golden beets – leaves & ends trimmed off

Olive oil

S&P

Garnish – either a sprinkle of nutritional yeast, vegan Parmesan or other vegan cheese or (if you are not vegan) real cheese (I used grated Asiago here)

10-25-16-7

10-25-16-8

10-25-16-11

Ignore those collards there.  🙂

DIRECTIONS

Preheat the oven to 375.

Cut the squash in half & scoop out the seeds.

Trim the beets & cover both the beets & squash with a bit of olive oil & some S&P.

Wrap the beets in foil.  Put the squash face-up on a cooking sheet & put the bundle of beets on the sheet, too.  Roast for 45-60 minutes or until the vegetables are tender.  Depending on the size of your beets – they might take longer.  Allow everything to cool.

When cool enough to handle – scoop out the squash flesh & set aside.  Rub the skins off the beets under running water & cube them.

10-25-16-710-25-16-810-25-16-910-25-16-27

10-25-16-2410-25-16-25

Heat a little olive oil in a large saute pan.  Saute the chard over high heat.  I added about 1/4 cup of water to help steam the chard into wilting completely.  Add the beets & the spaghetti squash & combine.  Heat through.  Using two forks – stir in enough pesto to suit your taste.  Combine.  Season with S&P.

10-25-16-2010-25-16-2110-25-16-2210-25-16-2310-25-16-2910-25-16-3010-25-16-31

Garnish maybe with an extra dollop of pesto or nutritional yeast or some cheese (vegan or otherwise).

10-25-16-36

10-25-16-55

10-25-16-62

Vegan Creamy Roasted Red Pepper & Sweet Potato Soup with Coconut-Ginger Cream, Pistachios & Pomegranate Seeds

Leave a comment

 

All Photos © Christine Elise McCarthy 2016

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.

10-24-16-121

10-24-16-112

bathingandthesinglegirlcover

vromans-back

10-24-16-115

This might – honestly – be the most delicious soup I have ever made and it is as easy as can be.  If you have a blender, food processor or immersion blender – you can wow the fuck out of your friends with this glorious, autumnal, light & healthy, rich & creamy soup!  I used all the random veggies that I had wilting in my vegetable bins.  You can add or subtract ingredients but I gotta say – this baby is kinda perfect!  Very little added oil & chock full of veggie nutrients.  The Coconut- ginger cream is certainly optional but it adds a nice level.  The pistachios & pomegranate were for texture & color – but they can go with little impact on this soup.  If you are not vegan – stirring in a little goat cheese might be a nice touch.