DDD #95 – Vegan Vietnamese Chicken Banh Mi Sandwich with Pickled Vegetables & Sriracha Mayo

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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 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. This fucker was awesome!  There are a few steps to assemble the ingredients but they are all easy.  You can make this with any sort of chicken substitute you might like.  I am obsessed with Beyond Meat strips.  They do not have an overpowering taste & can easily be manipulated & I like the texture, too. Seitan works nicely, too!

Traditionally, banh mi have pork in them but I haven’t found a decent fake pork – unless you believe that pork is “the new white meat.”  If so – this fake chicken could masquerade as fake pork, too.

This takes a few hours of planning ahead so that you can marinate the chicken & pickle the carrots & jalapeno & daikon.

If you cannot find vegan fish sauce – there are lots of pretty simple recipes for vegan fish sauce HERE.  Whatever you do, do not skip the marinade because it tastes great & the sriracha mayo is good enough to eat with a spoon.

 

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Marinated Chicken Banh Mi Sandwich

Makes two sandwiches

INGREDIENTS

2 crusty rolls or some high quality baguette

8 oz faux chicken

1 avocado – cut into slices

1/2 cucumber – sliced thin

leafy lettuce

2 radishes – sliced thin

1 jalapeno – seeded & sliced thin

cilantro

Olive oil or cooking spray

For the pickled vegetables

1 carrot – cut into matchsticks

daikon – cut into matchsticks

1 jalapeno – seeded & cut into matchsticks

3 cups warm water

3 TBS sugar

2 TBS salt

4 TBS white or rice vinegar

For the marinade

1/4 cup low sodium soy sauce

6 garlic cloves (or to taste) – minced

4 shallots (or 1/2 small onion) – diced

2 TBS fish sauce (vegan version – or omit it)

1 tsp sugar

2 tsp Chinese five spice

1 TBS hoisin sauce

1 tsp sriracha (or to taste)

For the spicy mayo

1/4 cup vegan mayo

1 lime

3 TBS sriracha

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DIRECTIONS

Heat the oven to 350.

For the pickled vegetables

Warm the water & add the sugar, salt & vinegar & stir until the sugar & salt dissolve.  Put the matchstick veggies in a bowl or jar & cover with the warm water mix.  Store in the fridge for at least and hour or two.

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For the marinade

Blend all the marinade ingredients & add the chicken to it.  Store in the fridge for at least an hour.

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For the spicy mayo

Blend the mayo with the sriracha & the juice of the lime.  Store in the fridge.

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For the Banh Mi

Prepare the cucumber, avocado, radishes & jalapeno.  Set aside.

Heat a frying or grill pan.  Treat it with cooking spray or olive oil & cook up the marinated chicken.  Set aside.

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Scoop the soft part of the bread out & throw it away.  Heat the bread in the warm oven for 5 minutes.

To assemble – simply spread some spicy mayo on the bread.  Then layer on some chicken.  Then pickled veggies (drained well!) & radish slices.  Add sliced cucumber & jalapeno.  Add lettuce & cilantro.  Add some avocado.  Smash it together.  Shove it in your face – and feel free to dip it in the extra spicy mayo.

See?  What’d I tell you?

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DDD #94 – McDonald’s Copycat – Vegan Filet-O-Fish Sandwich & Tartar Sauce

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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 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 for the video.

McDonald’s Copycat – Vegan Filet-O-Fish Sandwich & Tartar Sauce

for the fishless filets

1 lb block extra firm tofu

1 sheet roasted nori – cut into squares the size of your tofu cakes

1/2 cup all-purpose flour (or your flour of choice)

Water

1 TBS flaked roasted seaweed

1 TBS kelp granules

pinch salt

1 TBS fresh lemon juice

Panko or other bread crumbs – about 1/2 cup or more

Cooking spray

2 slices vegan cheese

2 buns

for the tartar sauce

1/4-1/3 cup vegan mayo

1 tsp sweet relish

1 tsp chopped dill pickle

1 tsp minced onion

1 tsp fresh lemon juice

pinch of salt

Heat the oven to 400 degrees.

Split the tofu in half & then press them between paper towels with something heavy on top.  After 20 minutes or so – cut the two slices into squares.

Put panko in one bowl.  In another, whisk enough water in with the flour, flaked seaweed, kelp granules, lemon & salt so you get a thin batter.  Put a square of nori on each tofu cake & dredge through the batter & then the panko – getting all sides covered.  Place on a cooking sheet topped with parchment paper.  Spray with some cooking oil & bake for about 30 minutes or until the breadcrumbs are golden.  Top with cheese & cook until melted.

While they cook, whisk the tartar sauce ingredients together.

When the tofu is golden & the cheese melted, place each tofu cake on a bun & top with tartar sauce.  Enjoy!

 

Video Vegan #14 – Vegan Philly Cheese Steak Sub

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All Photos © Christine Elise McCarthy 2017

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

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Click the image to watch!


I used this vegan roast beef that was DDD #6.  Click the image to watch.  You can use any vegan “beef” substitute.


Vegan Crab Cake Po’ Boy with Avocado, Purple Coleslaw on a Homemade Pistolette Roll

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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 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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See that gorgeous slaw?   My recipe for it is HERE.  It takes ten minutes & can be made even a day or two in advance.  I used just a hint of Just Mayo in it.  If you are curious about vegan mayonnaise – there is a great article about how the various brands fared against each other & against egg mayo – HERE.

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Because I am trying to spend as little money as possible on groceries & I needed a roll for my Po’ Boy – I had to make my own bread!  I used Deep South Dish’s recipe found HERE for Pistolette Sandwich Rolls.  There were several steps but none were difficult.  Plus – the whole house smelled like freshly baked bread – a WONDERFUL thing anytime but especially in colder weather.  Here are some photos of my process:

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I put a little dish of water in the oven while they baked & they came out golden & crusty on the outside & soft in the middle.  They would make amazing dinner rolls or as an accompaniment to cheese like – maybe – my Vegan Spicy Jalapeno Cilantro Cashew Nut Cheese – seen just above.  That is a raw cheese and can be made in minutes.

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Vegan Crab Cake Po’ Boy with Avocado

Serves one

INGREDIENTS

As many Gardein Crabless Cakes as you desire – fried or baked (I fried mine in a little olive oil)

The roll of your choice

Avocado slices

Lettuce

Coleslaw

Sliced radishes (optional)

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DIRECTIONS

Assemble your Po’ Boy!  It is just that simple.  Some bread, a bit of lettuce, a few avocado and/or radish slices, your crabless cakes & some slaw!  BOOM!  Enjoy!

I initially assembled the sandwich with the crab cakes whole but mashing them up made the Po’ Boy easier to eat & more appetizing to look at.  It looks like crab!

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Vegan Tomato Basil Bisque and a Grilled Cheese & Chiles Sandwich

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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 print it out.  It offers a “remove images” option & you can delete any part of the post you do not need before printing.  The button is below by the Twitter & Facebook links.

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This soup was just a way for me to use up some vegetables & create a creamy, warming bisque – with tomatoes out of season.  Fresh tomatoes would be better but I did not have any & I am attempting to eat only what I have on hand – without spending any money on groceries.  I call it “the pantry challenge.”  I have done it a few times in the past with very strict rules.  This time – I have allowed a few cheats but I am still saving a ton of money.  I have so many leftovers frozen away & so many canned & dry goods – I could literally last months.  The only problem is that produce gets scarce – so – I have allowed a twice-monthly delivery from Farm Fresh to You.  Anyway – I a rambling.

This soup is easy & customizable.   You could sub out or lose a few of the veggie ingredients to suit your fancy.

For the sandwich – I used my homemade Vegan Basil Mozzarella Cheese for Grating & Melting – seen below.

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You can use any cheese you prefer.  I also topped it with some hot green chiles of the ilk seen above.  You can use whatever level of heat suits you.

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Grilled Cheese & Chiles Sandwich

INGREDIENTS

Bread of choice

cheese of choice

vegan butter or cooking spray

Chiles of choice

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DIRECTIONS

Treat a pan with cooking spray or melted butter.  Butter one side of each slice of bread & spray with cooking spray.  Over medium heat, place the UNBUTTERED side of each slice down for a few seconds to warm them.  Then flip one slice, top with cheese & chiles & the other slice of bread – buttered side up.  Grill, flipping a few times & pressing with a spatula until the cheese gets soft and/or the bread id grilled to your taste.

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 Vegan Tomato Basil Bisque

Makes a lot – enough for 4 to eat as a meal or for more people as a side

INGREDIENTS

2 TBS olive oil

1 leek – sliced (or a small onion)

1 red bell pepper – seeded & chopped

3 garlic cloves

5 carrots – chopped

1 jalapeno – seeded & diced (optional)

52 ounces of tomato sauce or diced tomatoes (6-7 cups)

1/4 cup or more fresh basil

1/4 cup vegan cream cheese

1/4 cup vegan milk or cream

S&P

Garnish – fresh basil & maybe vegan cream or sour cream

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DIRECTIONS

Heat the oil in a large stock pot.  Add the veggies (carrots, leek, bell pepper, jalapeno) & saute a few minutes – until the leek (or onion) is soft.  Add tomato sauce & garlic.    Bring to a boil.  When the carrots & other vegetables are soft, add the cream cheese, milk & basil.  Combine.  Now – in batches – blend with an immersion blender or a regular blender.  Season with salt & pepper.

Serve with fresh cracked pepper & basil leaves.  Swirl in some cream or sour cream, if you desire.

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Vegan Cream Cheese Tea Sandwiches with Cucumber, Fennel & Arugula

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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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These are not technically a purists version of a tea sandwich – as most tea sandwiches use white bread & have the crusts cut off.  And – you can opt to do that with these but I thought some healthier bread would be nice & I like the crust of the bread.

I used Ezekial 4:9 Low Sodium bread but you can use whatever you like.  I also used Tofutti brand vegan cream cheese.  You can use your own favorite brand.  And – I used thinly sliced cucumber & fennel & a few arugula leaves – and this was quite a yummy lunch.

This isn’t really a recipe – as you can pile as little or as much of each ingredient onto your bread as you desire.  I’m just making suggestion about the flavor combo.   This sort of light sandwich is traditionally served with tea in the afternoon – to stave off appetites until dinner.

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Vegan Cream Cheese Tea Sandwiches with Cucumber, Fennel & Arugula

INGREDIENTS

Bread of your choice – crusts cut off or left on

Vegan cream cheese

Fresh fennel – sliced very thin

Cucumber – sliced thin

Arugula

S&P

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DIRECTIONS

Spread some cream cheese on both pieces of bread and add S&P.  Top with the veggies & assemble the sandwich.  Cut crusts away if you prefer.  Slice up the sandwich.  Eat – especially with some nice hot tea.

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Vegan Grilled Reuben Sandwich with Homemade Spicy Vegan Thousand Island Dressing

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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 made that vegan roast above – Annie & Dan Shannon’s Vegan Yankee Pot Roast Dinner – but I have lots of leftovers.   What to do?  What to do?  I know!  A Reuben!  And it came out so insanely delicious – I devoured the whole thing.  For lunch.  Bread, butter, cheese, Thousand Island dressing.  Fatty & greasy & I gave absolutely no fucks.  I shoved it in my face in record time.   I made homemade vegan Thousand Island – but bottled Thousand Island – or even Russian – dressing will do.  Traditionally – a Reuben uses Swiss cheese but I am not a fan so – I used provolone.  Real provolone.  If you are vegan – use whatever vegan cheese you like but one that melts well is best.

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Homemade Spicy Vegan Thousand Island Dressing

INGREDIENTS

1/2 cup vegan mayo

2 TBS ketchup

2 TBS relish (sweet is traditional but I used that Bubbie’s you see above)

1 small garlic clove – minced

1 tsp white vinegar

2-3 dashes hot sauce (I used Crystal)

1 tsp sriracha (or more – to taste)

Pinch of S&P

DIRECTIONS

Blend well.

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Vegan Grilled Reuben Sandwich

Quantities of ingredients are up to you.

Rye Bread

Vegan butter

Sauerkraut

Cheese slices (Swiss is traditional) – Vegan or not – depending on your diet

Vegan meat (I used slices of  Annie & Dan Shannon’s Vegan Yankee Pot Roast Dinner)

Thousand Island dressing (recipe above)

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DIRECTIONS

I melted vegan butter in a grill pan & got the bottom of two slices of bread buttered that way.

Layer your ingredients & close the sandwich.  Grill until it is golden & crispy and (hopefully) your cheese has melted.  Eat it without any regard for decorum or decency.

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Vegan Gyro (with Homemade Seitan) & Tzatziki Sauce

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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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I have been very excited lately with a bunch of vegan recipes using store-bought vegan meat products.  Despite success with them, I have been intimidated by anything requiring homemade seitan or “nutritional yeast flakes.”  Well, mommy grew a pair this weekend & went to the fucking health food store & bought the Goddamned nutritional yeast & some of this stuff:

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Here is what Bob’s Red Mill has to say about nutritional yeast (which isn’t YEAST):

“Nutritional yeast is grown on enriched purified cane and beet molasses under carefully controlled conditions. T6635, with the addition of vitamin B12, is an ideal vegetarian support formula and has an appealing cheese flavor. It can be sprinkled over popcorn or salads, added to juice, cereal, smoothies, gravies, soups or casseroles, or used to make sandwich spreads.”

Here is what Wellness Today has to say about nutritional yeast:

Why is it so good for you?

Nutritional yeast is jam-packed with essential vitamins and minerals. In fact, it’s one of the best non-animal sources of folic acid and vitamin B-12.  The yellow color of the flakes is a result of their large amount of vitamin B – ½ tbsp. fulfills your entire daily vitamin B needs. In addition to B-12, nutritional yeast is high in 15 different minerals and 18 amino acids. Talk about a super food!

The yeast itself is grown on beets and dehydrated, so don’t let the word “yeast” scare you away. Since it is plant derived and dried out, it’s free of the harmful candida that can wreck havoc on your digestive system. Think of it as the kind of yeast your body will love!

Who can benefit from it?

The easy answer is vegans since nutritional yeast is such a good source of the vitamins and minerals usually found in animal meat and dairy products like cheese and milk. If you are as carnivorous as they come, I encourage you to still give nutritional yeast a try. It’s a great way to reap the benefits of meat without having to eat it everyday. Chances are your body and your wallet will thank you!

What can I use it for?

My good friend Shannon, who happens to be my healthy living guru, is notorious for her love of nutritional yeast. So her answer to this question would be – anything and everything! Nutritional yeast actually doesn’t have a really strong flavor, but it is slightly salty and reminiscent of Parmesan cheese. It packs a great punch of umami, meaning it brings all other flavors in the dish together in delicious harmony. My favorite way to use nutritional yeast is sprinkling it on popcorn for a guilt-free snack:

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See those ribs above?  NOT MEAT!  They were made from vital wheat gluten (sans nutritional yeast)!   The recipe is HERE.

Wowed by my own success with those (and with how easy they were), I decided to try a Greek gyro sandwich – typically made with lamb.  The gyro was just as easy if not a total show-stopper.  I mean, those ribs set the bar pretty high – so do not think the gyro was a failure – because it wasn’t.  It was awesome!  And I have lots of leftover “spiced lamb” to experiment with over the next few days.

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So – once you have the vital wheat gluten & nutritional yeast (and the tahini) in hand – the rest of the ingredients are pretty run of the mill.  This will make a little loaf in a loaf pan (4×8?) – that is about an inch thick.  Enough for 5-6 gyros – or for several recipes.  Stay tuned!

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My tzatziki recipe I used can be found HERE and I used some of the toum (garlic paste), too.

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Vegan Gyro

INGREDIENTS

Pita or naan

Tzatziki sauce (optional)

Garlic paste (optional)

Garnish options: lemon or lime wedge, sliced onion, sliced tomato, shredded lettuce and maybe a quinoa tabbouleh salad – as seen above!

for the seitan

1 1/4 cups vital wheat gluten

4 TBS nutritional yeast

1/4 onion – minced

1 clove garlic – minced

1 tsp salt

1 tsp onion powder

1 tsp garlic powder

1 tsp dry basil

1 tsp dry oregano

1 tsp black pepper

2 DROPS (like tears drops – because this shit gets overpowering FAST) liquid smoke (optional)

1 TBS tahini

2 TBS ketchup

3/4 cup water (or more if necessary)

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DIRECTIONS

for the seitan

Heat the oven to 350 degrees.

In a food processor, I pulsed the onion, garlic, tahini, ketchup, nutritional yeast flakes, liquid smoke, water & dry spices together but you could do this in a large bowl.

Or – mix all the wet ingredients (onion, garlic, liquid smoke, water, ketchup, tahini) in one bowl & the dry (wheat gluten, nutritional yeast, onion powder, garlic powder, salt, basil, oregano & pepper) in another & combine them.  It comes together fast & looks like raw hamburger – if hamburger was doughy.

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Grease a loaf pan & press this shit in there, COVER IT WITH FOIL & bake it for about an hour.  Or just kinda shape it on some foil, wrap it up & bake it.

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for the gyro

When you are ready to make the sandwich, slice off some seitan & fry it up until warmed through.

Grab your wrapping device (Pita or naan, silly!  I didn’t say RAPPING device you crazy-eyed MC’s out there!) – and layer the things on it you choose – like garlic paste, seitan, onion, lettuce, tomato & tzatziki.  Squeeze a lemon on there if you are feeling all summer fresh!   Then get your grub on – all vegan-style & shit!

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

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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!  There are not a lot of foods I really miss since I gave up meat 25 years ago but gyros & shawarma are two things definitely on the “miss list.”

I used Beyond Meat vegan chicken & I recommend it very highly – though you can use another brand or even real dead chicken (if you have a taste for hormones & cruelty).  At any rate – whatever you use – the longer you marinate if for the better – overnight being optimal.

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I made the garlic paste (or a version of it) that they serve at Zankou chicken, here in LA.  It is a bright, white paste that has a bit of a gritty texture & seems to be just mashed garlic.  I was HORRIFIED to discover – it does have a lot of garlic but it has even more OIL!  It is basically an aioli.  Or a mayonnaise.  Damn.  So – it is not a guiltless pleasure but you don’t need tons before you run the risk of setting things ablaze just by breathing your garlic shit storm on them – so do not sweat the calories too much.

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I used real yogurt in my tzatziki but they DO make vegan yogurts so – if you are vegan – just use one of those.

There are a lot of ingredients in the chicken marinade but only the cardamom is remotely exotic & you probably already have most of them in your cabinets – so do not be intimidated.  If you do not have or cannot find ground cardamom – never fear!  Substitutes: equal parts ground nutmeg and cinnamon OR equal parts ground cloves and cinnamon OR nutmeg OR cinnamon

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Garlic Paste (Toum)

This makes quite a bit but it should keep in the fridge for a few weeks.

INGREDIENTS

1/2 small potato (I used a Yukon Gold) – boiled until soft & cooled

1 full cup garlic cloves (peel fresh ones & do not use the pre-peeled cloves as they have been frozen & are not as flavorful)

1 tsp salt

2 tsp lemon juice

1 1/2 cups grapeseed oil (or sunflower oil)

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DIRECTIONS

In your food processor, pulse the garlic, potato, lemon juice & salt until they are pureed.  You might need to scrape the sides of the bowl down a few times.  Then, VERY SLOWLY drizzle the oil in as the pureed is being spun about.  Do this in a very slow & steady stream.  Lots of recipes suggested it should take ten minutes.  I got it done in under five but if you add the oil too fast – it will not emulsify properly.  Check it as you go & if it begins to separate – stop adding oil & keep processing it until it comes together again.

That’s it!  You MIGHT want to experiment with an increased quantity of potato & a lesser quantity of oil.   I think I will the next time.

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Tzatziki 

Makes about 1.5 cups

INGREDIENTS

6 oz yogurt (vegan or not – your call) – I used thick Greek Fage.

1 TBS lemon juice

1 garlic clove – minced

1/4 – 1/3  cucumber – peeled & diced

pinch of salt

1 tsp or more fresh dill – chopped

DIRECTIONS

Mix that shit up!  Add water if you think it is too thick – but not a lot.

Done!

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Vegan Chicken Shawarma

Serves 2 or 3

INGREDIENTS

Pita bread or wraps or tortillas or naan

9 oz vegan chicken

4 garlic cloves – minced

1 TBS smoked paprika (or regular)

1 TBS ground cumin

1 TBS ground cardamom (or substitute from the note above)

1 TBS chili powder

1 TBS ground coriander

1 tsp pepper

Olive oil

juice & zest of 1/2 lemon

1/4 cup apple cider vinegar

1/2 cup yogurt (optional)

Garnish ideas: sliced red onion, sliced tomato, shredded lettuce, parsley, cucumber slices

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DIRECTIONS

Mix the spices in a large glass container with the vinegar, lemon juice & zest, 2 TBS olive oil & yogurt (if using).   This is pretty thick stuff.  Feel free to thin it with water if you like.  Add the chicken & marinate it for at least an hour or overnight.  Try not to use a plastic container as it could get stained or left stinky from the spices.

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When you are ready to eat – heat a little olive oil in a pan & heat the chicken.  Allow the marinade to come away as you likely won’t want as much in the actual sandwich.  When it is warm, assemble the wrap.  Slather some garlic paste on the bread & layer the ingredients on top.  Add some tzatziki & chow the fuck down!

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Vegan Crock-Pot BBQ Pulled Chicken Sandwich with Sweet & Spicy Sriracha Coleslaw

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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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Holy smoke!  I am really on a roll with these vegan meat things!  This stuff is so easy & so delicious – I could hardly keep from eating it all before I could photograph it.  I made the BBQ Honey Pulled Chicken in a crock-pot over a few hours but it could just as easily be simmered stove-top.  I made the coleslaw to top it but it doesn’t need it.  Both dishes have a few ingredients but all should be readily available & both dishes really just require that you throw everything together.  So – vegans!  Here is an awesome choice for Memorial Day!

I used one bag each of the Beyond Meat & the Simple Truth brands below.  The others are just there as there examples of meatless chicken.  I prefer the Beyond Meat brand & there is a coupon below for you to print & use.

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BYMT_MicroMarketing_FreeCoupon

Oh – and I wrote a funny & dirty novel!!  www.BathingBook.com.  I hope you read it!  The reviews on Amazon are solid!

vromans front

vromans back

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Sweet & Spicy Sriracha Coleslaw

Makes about 2 cups

INGREDIENTS

1/4 head green cabbage (I used Napa) – chopped fine (I used the grater of my food processor)

1/4 head purple cabbage – chopped fine (I used the grater of my food processor)

2 carrots – grated

1/4 red bell pepper – grated or chopped

1/4 cup cilantro – chopped (optional – if you hate cilantro)

1 TBS chopped fresh mint

1 tsp grated ginger

1 TBS fresh lime juice

1/2 – 1 cup vegan mayo (or to taste – as some folks like wet coleslaw & others like it drier)

1 tsp sugar

1 tsp (or more to taste) sriracha

1 tsp sesame oil

1 tsp apple cider vinegar

1 tsp rice vinegar

1 TBS black sesame seeds (optional)

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DIRECTIONS

Mix everything together & adjust seasonings.  Yup.  Just that easy.

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Vegan Crock-Pot BBQ Pulled Chicken Sandwich

Makes about 4 decent-sized sandwiches

INGREDIENTS

Bread or rolls

20 oz or so vegan chicken

2 TBS Agave nectar (or honey – if you are not vegan)

1/4 cup low sodium soy sauce

1/2 cup BBQ sauce

1/4 hoisin sauce (optional)

2 garlic cloves – minced

1 shallot or small onion – diced

1/2 tsp (or more to taste) crushed red pepper

1/4 cup Italian dressing

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DIRECTIONS

If using a crock-pot – just throw everything in there & let it simmer for a few hours.  My crock-pot is little & has no settings so I do not know if the default is high or low – but this faux chicken doesn’t need COOKING so it isn’t really an issue.  All you really want to do is simmer everything a while – even in a pan on your stove – for at least an hour.  I let this sit for 3-4 hours.  While it simmers, intermittently dig in there with two forks & shred the chicken up.

When you are ready to get your eat on – prep your bread, dump some of this awesomeness on there & maybe even top it with some slaw.  Crack a cold one & get busy.  Make a toast to the chickens out there that dodged a bullet because of your cruelty-free meal & let yourself feel pretty fucking superior for a while.  Why not?  Some shit is bound to happen – sooner or later – that will crash your buzz completely so why not revel in the good feelings when you can?  Right?  🙂

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Balsamic Portobello Mushroom “Cheese Steak” Sub Sandwich (Vegetarian or Vegan)

3 Comments

 

All Photos © Christine Elise McCarthy 2013

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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vromans back

These are pretty easy & even more decadent & delicious!  You could make it with real skirt steak or something or, if you are vegan, use a vegan cheese.

It is Christmas week & my badass boyfriend, Miles, is in town.  I have chilled champagne & a warm man under my roof.  I plan to enjoy them both as much as possible so I will just post this as a recipe.  Enjoy!

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Balsamic Portobello Mushroom “Cheese Steak” Sub Sandwich (Vegetarian or Vegan)

Makes two subs

INGREDIENTS

2 hoagie rolls (softer is better than crusty)

1 green bell pepper (or other color) – sliced

1/2 onion – sliced

4 portobello mushrooms – chopped

3 garlic cloves – minced

Provolone cheese or Velveeta or Cheese Whiz or vegan alternative

olive oil

balsamic vinegar

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DIRECTIONS

Heat the oven to 250 degrees.

Heat a tablespoon or so of olive oil in a saute pan over medium heat.  Saute the onions & peppers until soft – maybe 5-10 minutes.  Add garlic and incorporate.  Drizzle with a tablespoon (or more to taste) of balsamic vinegar & separate into two portions in the pan.

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Top with whatever cheese you are using & heat, covered, for a few minutes or until the cheese gets melted.  I used a slice of provolone on each of these.

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Cut your rolls taking care not to cut all the way through them.  Add the mushrooms & cheese & top with more cheese.  I used Velveeta on one & provolone on the other.

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Now wrap them VERY tightly in aluminum foil.  Squeeze these bad boys to about half their original diameter.  Heat them for about 15-20 minutes.

If you make them in advance & want to reheat them – do that at 350 degrees for about 25-30 minutes.

Unwrap them, get a beer & get your fucking eat on all veggie Philly-style!

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Vegan Marinated Chicken Banh Mi Sandwich

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All Photos © Christine Elise McCarthy 2013

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

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

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This fucker was awesome!  There are a few steps to assemble the ingredients but they are all easy.  You can make this with any sort of chicken substitute you might like.  I am obsessed with Beyond Meat strips.  They do not have an overpowering taste & can easily be manipulated & I like the texture, too.

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Beyond101

 

Traditionally, banh mi have pork in them but I haven’t found a decent fake pork – unless you believe that pork is “the new white meat.”  If so – this fake chicken could masquerade as fake pork, too.

This takes a few hours of planning ahead so that you can marinate the chicken & pickle the carrots & jalapeno (and daikon – if you have it.  I did not).

If you cannot find vegan fish sauce – there are lots of pretty simple recipes for vegan fish sauce HERE.  Whatever you do, do not skip the marinade because it tastes great & the sriracha mayo is good enough to eat with a spoon.

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Marinated Chicken Banh Mi Sandwich

Makes two sandwiches

INGREDIENTS

2 crusty rolls or some high quality baguette

8 oz faux chicken

1 avocado – cut into slices

1/2 cucumber – sliced thin

leafy lettuce

2 radishes – sliced thin

1 jalapeno – seeded & sliced thin

cilantro

Olive oil or cooking spray

For the pickled vegetables

1 carrot – cut into matchsticks

daikon – cut into matchsticks

1 jalapeno – seeded & cut into matchsticks

3 cups warm water

3 TBS sugar

2 TBS salt

4 TBS white or rice vinegar

For the marinade

1/4 cup low sodium soy sauce

6 garlic cloves (or to taste) – minced

4 shallots (or 1/2 small onion) – diced

2 TBS fish sauce (vegan version – or omit it)

1 tsp sugar

2 tsp Chinese five spice

1 TBS hoisin sauce

1 tsp sriracha (or to taste)

For the spicy mayo

1/4 cup vegan mayo

1 lime

3 TBS sriracha

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DIRECTIONS

Heat the oven to 350.

For the pickled vegetables

Warm the water & add the sugar, salt & vinegar & stir until the sugar & salt dissolve.  Put the matchstick veggies in a bowl or jar & cover with the warm water mix.  Store in the fridge for at least and hour or two.

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For the marinade

Blend all the marinade ingredients & add the chicken to it.  Store in the fridge for at least an hour.

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For the spicy mayo

Blend the mayo with the sriracha & the juice of the lime.  Store in the fridge.

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For the Banh Mi

Prepare the cucumber, avocado, radishes & jalapeno.  Set aside.

Heat a frying or grill pan.  Treat it with cooking spray or olive oil & cook up the marinated chicken.  Set aside.

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Scoop the soft part of the bread out & throw it away.  Heat the bread in the warm oven for 5 minutes.

To assemble – simply spread some spicy mayo on the bread.  Then layer on some chicken.  Then pickled veggies (drained well!) & radish slices.  Add sliced cucumber & jalapeno.  Add lettuce & cilantro.  Add some avocado.  Smash it together.  Shove it in your face – and feel free to dip it in the extra spicy mayo.

See?  What’d I tell you?

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Lavash Wrap with Arugula, Avocado & Whipped Feta

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All Photos © Christine Elise McCarthy 2013

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.

~

This isn’t really a recipe.  It is just a delicious & REALLY light lunch idea.  Not quite as light as THIS recent lunch of mine

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…yeah.  That’s right.   A tofu dog & a mustard dip.  I live large.  Don’t hate.

But I loved this silly wrap & you might, too.  I also love when dogs sit “sloppy” – like this:

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I also love that I can shop for gourmet (a generous adjective, perhaps) food items at TJ Maxx.  Look at what I scored there yesterday.

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It is way cheaper to buy nice olive oil there.  And I got a few flavored oils, too!  And I got a new cookie sheet (under all the items) to replace this thing – which I am embarrassed to own.

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Here is something I do NOT like.

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How is that OK?  REALLY drives home why I do not eat meat.  So fucking nasty.

Anyway – on to the wrap.  This isn’t really a recipe & you can wrap lavash around whatever you want – even chunks of some poor pig who can watch you while you do it.  I went pretty clean, though, and opted for undressed arugula, tomato, avocado & whipped feta.  It was delicious!  Other ideas for such a wrap is to smear your lavash with cilantro pesto, or collard green pesto, Swiss chard pesto, broccoli & goat cheese pesto, broccoli rabe & pistachio pesto, dill & lemon & almond pesto, spinach pecan pesto, spinach & kale pesto, kale pesto, pea pesto or evenspinach & pea pesto.  I make a LOT of pesto!  Jeez.

PS – Whipped feta is made by simply blending 8 oz of feta with 3 oz cream cheese & just enough water to get them to blend in your food processor or other tool you use to whip things.

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I Panini di Ambra in Hollywood, California

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All Photos © Christine Elise McCarthy 2013

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

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Sunday, my boyfriend and I decided to try the new taco joynt in my hood, House of Tacos.  Sadly, it was closed.  Stunned by this development, we staggered down the street trying to think of what to do next.  We were on the block of Hollywood Blvd that is home to my favorite Thai restaurant – Torung – but Torung doesn’t open until 5pm.  Then I noticed a little hole in the wall that I had never seen before.

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My boyfriend, Miles, can be a very finicky eater & is known to refuse food all day – if the things he is served fall short of his expectations.  I, on the other hand, will eat pretty much anything.  Miles refused to eat this steak from Chan Dara

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because he was EXPECTING it to be a tradition Chinese-style green pepper beef sorta thing – with steak strips & green bell pepper.  Mind you – Miles eats steak.  He loves steak.  But on this particular day, he wanted green pepper beef & this steak was not that.  So – it came home & was fed to the dogs & he skipped all food all day until dinner.

That is a lot of pressure for ME.  I like to feed people.  I like people to enjoy their meals in public.  I like to eat WITH someone.  With someone who is also eating.  Finding a place that will live up to Miles’ very specific tastes is sometimes a Herculean task.  <insert deep sigh>

So – I see PIZZA & sandwiches – meat sandwiches.  Miles eats those things.  We stood outside, gazing at the posted menu.  I expected Miles to respond positively quickly – but he did not.  He gets suspicious if he sees things like “speck panini” or if the cheeses listed are unfamiliar.  While I considered whether or not it was safe to pressure him, the two customers sitting inside the door over OUTRAGEOUS looking tiramisu & espressos beckoned to us.   “Come in!  The food is AMAZING!”  I suspected the food would be amazing.  Look at the menu:

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but if Miles spots one errant or too exotic ingredient listed on a sandwich – the whole place starts looking hinky.

“Really!  They make their own bread here!   Come in,” the diners insisted.

I wanted to go in.  I peeked inside:

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Such a cutie little spot!  Such a surprise on that very ugly block on Hollywood.  This is exactly the kind of place this area needs more of.  Quaint, cheerful & with imaginative & really fresh food.  While I weighed whether or not I wanted to insist we go in & risk another Miles hunger strike, the proprietress came from behind the counter to the threshold where we continued to conspicuously hover and, in a melodic Italian accent – also beckoned us in.  “They have pizza, Miles.  How dangerous could that be?”

“Best pizza in town,” a voice said.

At that point, I felt like a lame tourist afraid to step into a restaurant that wasn’t an international chain.  I pulled Miles inside.

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He does look a little worried, doesn’t he?  But, as it turned out – there was nothing to be nervous about.  My smoked salmon & goat cheese panini (to which I had them add some arugula) and Miles’ ham & mozzarella panini were as delicious as they were pretty – and they each came with a light little side salad for an extra .75 cents.

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And Miles got this lemony dessert which put a big grin on his face.  He declared it delightful!

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And look at the little coffee planters on the tables:

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I Panini di Ambra is owned & run by an Italian husband & wife team.  They were warm & gracious and when our hostess noticed that Miles only ate half his sandwich (because he is a light eater) – she worried that he didn’t like it – and offered him any other sandwich on the menu instead.  Very sweet!

I don’t think you will find a fresher or more delicious panini anywhere in Los Angeles!  I can’t wait to go back & try the pizza!

http://ipaninidiambra.com/

Pear, Gruyere & Caramelized Onion Grilled Cheese Sandwich with a Shot of Tomato Bisque

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All Photos © Christine Elise McCarthy 2013

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

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There is no real recipe required for this guy.  I used my super quick & easy Artisan bread and served myself a little sake cup up Roasted Heirloom Tomato Bisque alongside a grilled cheese comprised of:

Bread

butter

Gruyere cheese

Bosc pear

Caramelized red onion

Caramelizing onions is time consuming but you can do it it larger batches & keep them in the fridge for use on pizzas or in soups or on sandwiches or with meat.  They are a lovely addition to many things.  HERE is a little tutorial on how to caramelize onions.

To assemble, I pre-heated my oven to 400.  I slathered some butter on one side of each of the pieces of bread.   Layer slices of cheese & pear & some onions on the bread top the sandwich & grill in a pan until each side is golden.  I then put it in the oven for 5 minutes to completely melt the cheese.

This could be nice with brie & apples or brie & figs.  Any salty cheese & sweet fruit.  Maybe even honey!  Get creative!

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Tomato, Avocado & Jalapeno Grilled Cheese Sandwich with Homemade American Cheese on Artisan Bread – or – Garlic Broccoli Grilled Cheese Sandwich

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All Photos © Christine Elise McCarthy 2013

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

So – I have been building to these grilled cheese sandwiches for a few days now.  I posted the Homemade American Cheese recipe HERE

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and the Homemade Artisan Bread HERE

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And a Tomato Bisque recipe HERE.

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Now it is time to get down to business!  There is no need to make every item on this menu from scratch but it is, of course, more impressive if you do.  The two grilled cheese sandwiches I present here are only the tip of the iceberg of possibilities.  You can use any variety of bread you choose & any sort of cheese.  You can use canned soup (egads!).  These are presented as ideas & to spark your imagination.

I used red jalapenos because I had them & they are pretty.  Use green if you want to.  I used heirloom cherry tomatoes because, you guessed it, I had them.  These – I do NOT recommend.  They do not stay in place in the sandwich well.  I recommend a larger tomato & I recommend it be sliced very thinly.  That said – may I present:

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Tomato, Avocado & Jalapeno Grilled Cheese Sandwich

INGREDIENTS

Artisan Bread or other bread of your choice

Homemade American cheese or other cheese of your choice

Butter

Avocado – sliced thinly

Tomato – sliced thinly

Jalapeno – seeded & sliced thinly

Cilantro

DIRECTIONS

Pre-heat your oven to 400 degrees & place a greased cooking sheet in there while it warms up.

Butter one side each of two slices of bread.

Melt some more butter in a frying pan.  Place one slice of bread, butter side down, in the pan & top with some cheese.  Layer the avocado, tomato, jalapeno & cilantro on top & top with more cheese.  Place the other slice of bread atop this, butter side up, and grill.  Or you can assemble the sandwich on the counter & place into pan complete.

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I used a pot lid to apply pressure.  After a minute of so, CAREFULLY flip the sandwich & toast the other side.  Repeat this until you get to the level of toasting you prefer.  Then – place sandwich in warm oven for another minute or so to completely melt the cheese.

Slice it up & shove it in your face.

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Garlic Broccoli Grilled Cheese Sandwiches

3 cups chopped broccoli (about enough for about 3 sandwiches)

Bread

Cheese

2 cloves garlic – minced

1 tsp crushed red pepper (or to taste)

S&P to taste

2 TBS olive oil

DIRECTIONS

Pre-heat your oven to 400 degrees & place a greased cooking sheet in there while it warms up.

Butter one side each of two slices of bread.

Heat olive oil in a frying pan & saute broccoli & crushed red pepper until the broccoli is vibrant & it begins to soften.  Add garlic & continue cooking being careful not to burn the garlic.  After a minute or two, add a few TBS water & cook off on high heat – steaming the broccoli.  Remove from heat.

To assemble, simply melt some more butter in a frying pan.  Place one slice of bread, butter side down, in the pan & top with some cheese.  Layer the broccoli & more cheese & top with the second slice of bread.  I used a pot lid to apply pressure.  After a minute of so, CAREFULLY flip the sandwich & toast the other side.  Repeat this until you get to the level of toasting you prefer.  Then – place sandwich in warm oven for another minute or so to completely melt the cheese.

This is also now ready for slicing & face shoving.

Serve with Vegan Roasted Heirloom Tomato Bisque for increased pleasure!

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