DDD #152 – Vegan Mushroom Pate

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All Photos © Christine Elise McCarthy 2020

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

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Click the image below to watch the video.

Vegan Mushroom Pate

INGREDIENTS

3 TBS vegan butter

1 small onion or several shallots – diced

1 lb or more of mushrooms – sliced

4 garlic cloves – minced

5 oz vegan cream cheese

1 TBS chopped rosemary (or thyme or fried sage)

S&P to taste

DIRECTIONS

Melt the butter in a large saute pan.  Cook the onion over med-low heat until soft.  Add the mushrooms & herbs & saute until most of the moisture is out of the mushrooms.  Add the garlic & salt & pepper.  Saute a minute & then transfer to a food processor.  Add the cream cheese and S&P & puree.

Chill & serve.

 

 

DDD #150 – Vegan Blueberry Apple Pie with Rosemary

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All Photos © Christine Elise McCarthy 2020

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

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

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Click the image below to watch the video.

 

Vegan Blueberry Apple Pie with Rosemary

INGREDIENTS

4 cups blueberries (fresh or frozen)

2 apples – sliced very thinly

1 lemon

1 cup sugar

1-2 tsp of fresh rosemary chopped VERY finely (use less for a more subtle flavor)

1 tsp vanilla extract

3 TBS cornstarch

1 package of two pie crusts or the recipe below.

DIRECTIONS

Heat the oven to 375 degrees with a cooking sheet in there on the middle rack.

Core & slice the apples – slice them very thinly – and squeeze the juice of half a lemon on them.

In a sauce pan over medium heat – combine the berries, apple slices, juice from the other half of the lemon, sugar, rosemary, vanilla & cornstarch.  Warm until sugar dissolves & cornstarch is incorporated.  Allow to cool while you prepare the crust.

Divide the dough in two and roll out each half until they are both large enough to line your pie dish.  Layer on crust in the dish & fill with the fruit mix.

Cut the other crust into 1/2- 3/4 inch strips, twist them & coil the strips on top if the pie – starting from the center & working outward until the top is covered.  Put any extra dough in the spots where fruit shows.  (Watch the video if this seems confusing.)

Cover with foil.  Place on the hot cooking sheet & bake at 375 for 20 minutes.  Remove foil & bake another 20-25 minutes or until your crust is golden & the fruit is bubbling.

Cool & serve.

Vegan Buttery Pie Crust

3 1/2 cups flour

1/2 tsp salt

2/3 cup VERY COLD vegan butter

8-10 TBS VERY COLD water

DIRECTIONS

In a large bowl or food processor, mix the flour & salt.  Slice the butter up & work it into the flour.  I did this in my food processor by pulsing it until it was all crumbly. Little chunks of butter in the dough are okay.  Add the water a tablespoon at a time until the dough just comes together.  Don’t add so much that it gets sticky or gooey. Wrap in plastic wrap & chill in the fridge while the pie filling cools.

 

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

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All Photos © Christine Elise McCarthy 2018

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

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

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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)

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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!

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Easy Roasted Sunchokes (Jerusalem Artichokes) with Herbs

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All Photos © Christine Elise McCarthy 2016

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

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

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I had never seen or heard of sunchokes until my Farm Fresh to You veggie delivery offered them.   Intrigued – I ordered some.  They look like ginger but – when you cut them – the texture inside is more like a water chestnut or a radish.  Online – a bit of research revealed that people spoke of how wonderful these things are roasted because they get crispy on the outside but really soft & creamy on the inside.  So – I commenced to roasting them.

While they cooked, I did some more research and happened upon a blog post where the blogger claimed that – after eating roasted sunchokes – she was struck with a 24-hour bout of explosive diarrhea.  Her husband was ill for 12 hours.  So – I added a few key words to my sunchoke searches & it because clear that LOTS of people get horrible digestive & tummy issues after eating these things.  Apparently – they are unaffectionately nicknamed “fartichokes.”  Someone went so far as to say it was “irresponsible” for restaurants to serve them.  Jeez.  I looked at my oven warily as I toyed with the idea of just throwing the sunchokes I had directly into the trash.  But – 45 or so minutes later – they came out of the oven looking all golden & delicious – I could not resist trying one.  It was definitely softer & creamier inside than a potato would have been – and the subtle flavor it had definitely resembled the taste of an artichoke heart – but with a hint of sweetness.  I read somewhere someone saying these taste a lot like Terra chips – but I just got artichoke with sugar.   Of course, I immediately imagined my stomach rumbling in objection – but that was just paranoia.  I ate two or three more bites before I decided the sweetness was unpleasant & determined I had ample reason to throw the rest away – which I did.

So – between the flavor being off & the risk of an explosive shit storm – I don’t think I am endorsing these guys.  Attempt at your own risk!

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Easy Roasted Sunchokes (Jerusalem Artichokes) with Herbs

INGREDIENTS

Sunchokes – washed & cut into bite-sized pieces

Olive oil

Fresh thyme

Dry rosemary

S&P

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DIRECTIONS

Heat the oven to 400 degrees.

Toss the sunchokes in a bit of olive oil & stir in a few tablespoons of fresh herbs.  Season with S&P.

Roast for 40-60 minutes or until they are soft & golden.

Eat at your own risk!  🙂

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

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All Photos © Christine Elise McCarthy 2016

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

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

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I love mushrooms.  This dish is very simple and could be tossed with pasta or dropped onto a pizza or even served on top of a piece of meat.  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)

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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!

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Roasted Rosemary Potatoes & Heirloom Carrots and a 90210 U4EA Podcast!!

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All Photos © Christine Elise McCarthy 2015

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

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So – I did a live-on-stage podcast about the 90210 episode U4EA.  It was really fun & I think it is pretty funny.  If you are unfamiliar with the episode – you can watch it here: (http://www.hulu.com/watch/802321#i0,p9,s2,d0) OR YOUTUBE (https://www.youtube.com/watch?v=U3AOH8HLFLw).

And HERE is a link to the actual podcast.   It is on i-tunes, too.

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These are not anything new but they really are delicious.  I used some leftover red onion that I had from my Easy Vegan Meatloaf – seen above.  I do not recommend that you do this as it just burned into charred blackness.  These come out crispy on the outside & creamy on the inside & are quite irresistible.  You will likely burn your mouth as you impatiently shove them in your face straight from the oven.

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Roasted Rosemary Potatoes & Heirloom Carrots

Serves 2 very well as a side

INGREDIENTS

5-6 red potatoes – cut into bite-sized pieces

5-6 heirloom (or regular) carrots – cut into bite-sized pieces

2 TBS fresh rosemary – chopped

olive oil

S&P

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DIRECTIONS

Heat the oven to 425 degrees.

Toss the potatoes & carrots with a drizzle of olive & the rosemary and S&P.  Be sure everything is evenly coated.  Roast – turning every 15 minutes – for about 45-60 minutes – or until the potatoes are golden & crispy.

Serve!

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Potato Pizza with Rosemary & Garlic Thyme Beurre Blanc and a BONUS – Crispy Baked Potato Chips!!

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All Photos © Christine Elise McCarthy 2014

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

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

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OK – so – I will post my accidental first homemade chip recipe.  I was roasting some thin-sliced potatoes for my potato pizza & accidentally overcooked them.  WAY to crunchy for a pizza but amazing just on their own.

Homemade Crispy Salt & pepper Baked Potato Chips

1 medium potato makes one serving of chips

INGREDIENTS

Potatoes – sliced about 1/8 inch thick

Olive Oil

S&P

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DIRECTIONS

Heat the oven to 350 degrees.

Cut the potatoes about 1/8 inch thick.  Toss with just enough olive oil to coat & some S&P.  Lay them on a silicone mat or parchment paper in a single layer – no overlapping.

Bake for about 25-35 minutes – depending on the thickness of the chips & the variety of potato you used.

They are done when they look about like this & are crispy as they are supposed to be.  They are ready right out of the oven.

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Potato Pizza with Rosemary & Garlic Thyme Beurre Blanc

INGREDIENTS

Pizza dough (I use this HERE)

Grated mozzarella (or vegan alternative) – I used about 1 cup

Olive oil

1 potato – washed & sliced 1/8 inch thick

Fresh rosemary

4 TBS butter (or vegan alternative)

1-2 shallots – minced (I used about 1/4 of a small red onion)

4 garlic cloves – minced

Fresh thyme

1/4 cup white wine

1 TBS fresh lemon juice (never use that chemical stuff they sell jarred or in that plastic lemon)

1 vegetable bouillon cube

S&P

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DIRECTIONS

Heat the oven to 350 degrees.

Cut the potatoes about 1/8 inch thick.  Toss with just enough olive oil to coat & some S&P.  Lay them on a silicone mat or parchment paper in a single layer – no overlapping.

Bake for about 20 minutes – or until they are soft & JUST beginning to brown a bit – maybe a tad browner than I let mine get (as I was spooked my the chip mishap – despite the happy ending).  Remove from heat & set aside.

Increase oven heat to 500 degrees (or the highest temperature it goes to).

In a stock pot, melt ONE TBS of the butter over medium heat & add the shallot (or onion), garlic & thyme.  Stir & let it cook until it begins to brown.  Add the white wine, bouillon cube & lemon juice.  Let it reduce a bit & get thick.  Then – add the remaining 3 TBS butter – one at a time – & whisk them in.  Set the beurre blanc aside.

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Assemble the pizza!

Grease a cooking sheet or use parchment paper.

Roll out the dough & put it on the cooking sheet.  Pierce the dough here & there to avoid it bubbling up too much.

Layer with the beurre blanc, then cheese, potato slices & some rosemary.

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Bake this for about 10-12 minutes or until the crust is crisp & golden & the cheese is melted.

Slice it up & rejoice in this garlicky goodness!

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