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

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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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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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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!

Sauteed Kale & Mushroom Quesadillas with Horseradish Cream Cheese & Poached Eggs

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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.

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.

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Sometimes I feel guilty posting something as a “recipe” when all I am really doing is suggesting a combination of ingredients.  I had:

INGREDIENTS

Tortillas

Kale – chopped into small bits (stems removed first)

Mushrooms – sliced

Cream Cheese

Horseradish

Grated cheese blend (mozzarella & cheddar)

Eggs

Olive oil

I made the thing you see here.

Poaching eggs can be quite a thing.  I have this handy little poacher:

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I boiled the water beneath that the egg cuppy thing.  A sprayed the cuppies with cooking spray.  I added the egg & turned the heat off & covered the pan.  I waited three minutes.  I had poached eggs.  HERE are some more professional suggestions about poaching eggs.

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Sauteed Kale & Mushroom Quesadillas with Horseradish Cream Cheese

DIRECTIONS

Wait to poach your eggs until the quesadilla is nearly done.

Heat 1-2 TBS olive oil in a large saute pan.  Add the kale & mushrooms & saute over med-high heat until the mushrooms & kale are tender. 5-10 minutes or so.

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Meanwhile – with a fork, mix prepared horseradish – to taste – into a chunk of cream cheese.  Set aside.

When you are ready to eat, heat a clean saute or grill pan over medium heat.  Smear the cream cheese on a tortilla & place it the pan.  Top with kale & mushrooms & grated cheese.  Top with the another tortilla.  Get the water for your poached eggs boiling.

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Press this with the lid of a pan & heat a minute or two (or until it begins to brown), give it a good press with the lid & then carefully flip it.  Press with the lid.

Now poach your eggs in the manner you selected.

When the quesadilla is ready, slice it up & stack it up & top it up with poached eggs.

Pour yourself a mimosa & get your feed on!   Then go HERE on Amazon and buy my book!

HAPPY SUNDAY!

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