DDD Ep. #36 – Easy Basic Hummus with Spicy Jalapeno

Leave a comment

Screen Shot 2017-07-09 at 11.46.56 AM.png

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.

~

vromans front

vromans back

Image

I have a video from my channel for this recipe.  Click the image below to watch & please subscribe!

I am kind of on a Mediterranean kick & am VERY excited to attempt a vegan gyro later today but for now – I post this hummus.  My mother always made her own & it is really so easy – nobody should ever buy any that is prepackaged.  All this requires is 8 simple ingredients & a blender.  I added jalapeno because I like them but you need not.  Tahini is a sauce that comes bottled & is readily available at most large grocery stores and it has a refrigerated shelf life like peanut butter – FOREVER.  So go ahead & buy some.

Image

Image

Easy Basic Hummus with Spicy Jalapeno

INGREDIENTS

1 can chick peas – drained

1/4 cup tahini

juice of 1 lemon

2 tsp cumin

1-3 cloves of garlic – to taste

1/2 tsp salt

1 TBS olive oil

1-4 TBS water (depending on how thick you like your hummus)

1/2 – 1 jalapeno – use half for a little spice, all for more spice and use even the seeds for a powerfully spicy hummus – or use none at all

Whip that shit up in a blender or food processor.

Garnish with a drizzle of olive oil, paprika, parsley or diced jalapeno.  Serve with naan or pita or veggies!

ImageImage

ImageImage

DDD #35 – Vegan Butter Chicken & Chickpeas

Leave a comment

Screen Shot 2017-07-05 at 8.24.49 AM

All Photos © Christine Elise McCarthy 2015

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.

~

4-21-15 (117)

4-21-15 (95)

bathingandthesinglegirlcover

vromans-back

11-23-14 (19)

This blog is 5 years old today!   And my Youtube channel just hit 1000 subscribers!  I am very happy about both milestones.

I have a video on my Youtube channelwww.VideoVegan.com for this.  Click the photo below to watch & please subscribe!

I have really become obsessed with my slow cooker.  Slow cookers – as I have many.  The one that I can set to cook for 5 hours & then just keep the food warm is the best because I can set it & go to work & come back 10 hours later to a house that smells delicious & a warm meal waiting for me.  If you don’t have a low cooker – I really encourage you to get one.  Easy doesn’t get easier than a recipe like this one.  Just throw everything in & set the timer for 5 hours & that is it.

I used Beyond Meat vegan chicken because it is, hands down, the best fake chicken on the market.  But you could use real chicken or just use chickpeas.  Your call.

I used two kinds of saffron:

4-21-15 (38) 4-21-15 (39)

That Golchin liquid stuff is affordable (under $10) and is GENIUS.  If your store doesn’t carry it – buy it on Amazon or something.

The saffron threads are delicate & lovely but very costly.  They were part of a gourmet gift box I was given for my birthday – and not usually on my shopping list.  Either or both of these work – but I suggest trying to use one – because saffron is such a specific & lovely flavor & adds gorgeous color – but it isn’t really critical for this dish to be a success.  So – if you don’t have it, don’t like it, can’t find it – blow it off.

I used dry chickpeas because I am delighted by how cheap they are & I like that they have been processed less & have no added sodium.  But – if you want to use canned ones – go ahead!  This could be made stove-top easily with canned beans – just don’t add the 4 cups of water.

4-21-15 (33)

4-21-15 (79)

4-21-15 (94)

Vegan Butter Chicken and Chickpeas for the Slow Cooker

Feeds a LOTTA folks – maybe 8-10 with rice

INGREDIENTS

1 lb dry chickpeas (or 4 cans – but if you use canned chickpeas – eliminate the water here)

3 cups water (4 cups if you are gonna leave it for 10 hours – like I did)

9 ox vegan chicken

2 jalapenos (red or green) – seeded & diced

1 onion – diced

4 garlic cloves – chopped

2 TBS ginger – minced

8 oz tomato sauce (I used a homemade arrabbiata)

6 oz tomato paste

14 oz can lite coconut milk

1/2 tsp crushed saffron threads (optional)

3 TBS saffron liquid (optional)

1 TBS garam masala

1 TBS curry powder

1 tsp chili powder

1 TBS turmeric

2 tsp salt

2 tsp pepper

garnish – cilantro, scallions, yogurt (vegan or otherwise), cooked rice

4-21-15 (89)

4-21-15 (40) 4-21-15 (51)

DIRECTIONS

Put everything into a slow cooker & set on high for 5 hours.

If you are using canned chickpeas – do not add water.  As you see above – this recipe has lots of gravy (the upper picture is before it cooked & the other is how it looked 10 hours later).  If you want  it thicker – whisk some cornstarch (2-3 TBS) into a little water & stir it in.  It should thicken up.  If it is too thick – add water.

Serve over rice & garnish at will.

4-21-15 (102)

4-21-15 (113)

DDD #34 – Vegan Life Changing Masala with Beef & Chickpeas

Leave a comment

Screen Shot 2017-06-26 at 8.31.34 AM

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.

The video for this recipe is up on the Youtube channel.  Click the image below to watch & please subscribe!

So – flipping around the internet, I came across a recipe from a blog I love.  The blog is Pinch of Yum.  I love the blog because the photographs are mercilessly lush & gorgeous.  About a year ago, she posted her “life-changing 30 minute masala sauceand the photos are so great – I just could not get the recipe out of my mind – so – I made it!  She offers the recipe for a masala paste & then how to make a sauce from the paste.  She served the sauce over her “30-minute vegetarian meatballs.”  I did not have the ingredients for the meatballs so I decided to serve my sauce over Gardein beefless tips & chickpeas.

The paste is SUPER easy.  You just whip it up in a food processor.  The sauce is super easy, too, and she is right!  It is delicious!  You could serve the sauce over any meat or meatless meat or veggie or even rice or pasta you desire.  The paste makes a lot so maybe freeze some.

I did not have onions so I used shallots & scallions.  I used two tomatoes & some tomato paste in place of her suggested 1½ cups tomato puree + ½ cup water or broth – just because that was all I had.  Worked out great!  I recommend you make this sauce & follow her blog.  It is really wonderful!

Vegan Life Changing Masala with Beef & Chickpeas

Serves 4 with rice

INGREDIENTS

9 oz vegan beef (or other vegan meat)
1 15-ounce can chickpeas – drained
for the masala paste
2 onions
5 cloves garlic
2 tablespoons fresh ginger, crushed
3 tablespoon garam masala
1 tablespoon chili powder
1 tablespoon turmeric
1 tablespoon cumin
1½ teaspoons ground cloves
2 teaspoons salt
½ teaspoon cayenne pepper
a small pile of of cilantro stems
a fistful of almonds
juice of one lemon
for the masala sauce
1½ cups tomato puree + ½ cup water or broth
1 14-ounce can coconut milk
½ teaspoon salt (taste and adjust)
GARNISH – cooked rice & cilantro
DIRECTIONS
Pulse all the ingredients for the Masala Paste in a food processor until smooth.  Put it into a container for storage in the fridge or freezer – reserving only 1/4 cup of the paste for this recipe.  The rest is extra!
Heat a drizzle of oil in a skillet. Add 1/4 cup masala paste to the skillet and with a little bit of oil and stir around in the pan until fragrant (3-5 minutes).  Add the tomato puree and water and simmer until t’s a rusty-deep-red color – about 5-10 minutes.  Add the beef & chickpeas.  Add the coconut milk; simmer for 10 minutes or so until thick and creamy.  Longer simmer = thicker and better flavor.
Serve over warm rice & garnish with chopped cilantro.

DDD #31 – Sweet & Spicy Vegan Island Chicken with Pineapple

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)

This is a very easy recipe & it is very flexible.  You can use the veggies that I did or sub in ones you prefer.  You could use jalapeno for a spicy dish or add brown sugar for a sweeter dish.  Click the image below for the recipe video & please subscribe to my channel.

Sweet & Spicy Vegan Island Chicken with Pineapple

INGREDIENTS

2 TBS coconut oil

9 oz vegan chicken

1 jalapeno – diced (optional)

1-2 cups dice fresh pineapple

1 red bell pepper – diced

1 cup carrots – chopped or grated

1-2 cups broccoli florets

3 garlic cloves – chopped

2 TBS soy sauce (or liquid aminos or tamari)

2 TBS sriracha

2 TBS ginger – minced

juice if 1/2 lime

2 TBS brown sugar (optional – I did not use it as I am not a fan of things too sweet)

Cornstarch

S&P

2 cups cooked rice OR tortillas (for tacos or wraps) OR lettuce leaves (for lettuce cups)

Garnish: cilantro or sesame seeds or sliced scallions

DIRECTIONS

Thaw the chicken, cube it & toss with some cornstarch.  Set aside.

Heat the coconut oil in a large pan or wok.  Add the veggies (bell pepper, broccoli, jalapeno, carrots) & saute until soft.  Add the soy sauce, sriracha, ginger & combine.  Add brown sugar (if using – I did not). Combine & then add pineapple.  Combine & then add rice (if doing a stir fry).  Stir in the garlic & squeeze in the juice of 1/2 lime.  Season with S&P to taste.  Heat through & serve (either with rice or as tacos, wraps or lettuce cups).  Garnish as you desire & devour!

 

DDD #30 – Spicy Vegan Chicken Fried Cauliflower with Smashed Baked Potatoes and White Gravy & Delta Dipping 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.

~

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.

 

 

~

 

I am reposting an updated version of my original post for these dished from July 30, 2013.  Originally, this was posted as vegetarian recipes.  I updated them to be vegan & there is a video on my channel to accompany it.  Click the image below to watch & see how easy this stuff is to make.


From July 30, 2013:

In my hunt for other recipes meant to provide a cauliflower version of fried chicken, I ran into THIS post about Popeye’s Fried Chicken.  Here is a picture from that site:

Image

I have never eaten at Popeye’s or any other fried chicken joint (except KFC & Dinah’s here in Glendale) and I haven’t tasted ANY fried chicken in over 25 years – but my boyfriend Miles eats it all the time.  In fact, he eats it weekly now that the famous Gus’s World Famous Fried Chicken opened a few blocks away from him in downtown Little Rock.  Miles is always sending me (at my request) pictures of the food he eats & I find myself looking at fried chicken so much – I have developed an undeniable craving for it.  And – that blogger that spoke of an incredible meal at Popeye’s didn’t help.  And that Delta sauce?  I liked the sound of it & a few clicks here & there revealed that Popeye’s discontinued it.  In fact, there seems to be quite a bit of hand-wringing going on about the now-unavailable Delta Sauce and that piqued my curiosity.  Fortunately, the blogger who loved the Delta sauce posted a copycat recipe for it & I could not resist.  So – I made it & I include that recipe here.  It is like a spicy Thousand Island dressing & it is INCREDIBLE on my – wait for it – Southern Fried Cauliflower!

Image

Doesn’t that look just like a fried chicken plate?  I was so Goddamn happy with myself yesterday – you have no idea.  If you make any of my zillions of cauliflower recipes – I have to say – it should be THIS one!  So easy & so delicious!  And if, like me, you don’t eat meat but the reasons for that do not include any distaste for meat products – this might really satisfy any existing fried chicken craving you might be in denial about.

That plate above includes the recipe for Vegan Buffalo Mac & Pepper Jack Cheese  – served traditionally or as cupcakes!

Image

It also includes some smashed baked potatoes & a vegan white gravy.

Image

This is quite a decadent meal & the perfect fix on those days when the hole in your heart is bigger than your ass & you just don’t give a fuck.  You wanna eat & you wanna eat something bad.  This is as Paula Deen as I am likely to get but even with this dish – the fried chicken is really cauliflower & there is no bacon (or other meat) fat in any of it (excepting egg & milk) & the potatoes were made with a minimum of butter & WATER – because I’d run out of milk.  So – seriously – AT LEAST try the southern fried cauliflower & Delta dipping sauce.  I am certain you will enjoy!

Image

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

(This feeds about two (very well) so increase the recipes if you are feeding more.  The mac & cheese recipe feeds at least 4.)

INGREDIENTS

For the Southern Fried Cauliflower

(depending on the size of your cauliflower – you may need more or less of the other ingredients – so maybe have extra on hand)

1 head cauliflower

2 eggs worth of egg replacer (optional)

1/4 cup water

1/2 cup Frank’s Hot Sauce

2 cups flour

1 tsp cayenne pepper

1 tsp each of S&P

1 tsp chipotle chili powder (or smoked or regular paprika)

1 tsp garlic powder

Lots of vegetable oil for frying

1 gallon zip lock baggy (not necessary but it makes life easier)

For the Delta dipping sauce

1/4 cup vegan mayonnaise

1 tsp lemon juice

1/8 cup vegetable oil

1/8 cup sambal oelek (or other chili sauce)

1/8 cup ketchup

1/4 tsp paprika

1/4 tsp pepper

1/2 tsp onion powder

1/4 tsp mustard

1/2 tsp vegan Worcestershire sauce

2-3 dashes hot pepper sauce (Tabasco or another brand)

1 garlic clove – minced

For the smashed baked potatoes

2 large potatoes

olive oil

2 TBS vegan butter

S&P

For the white gravy

2 TBS vegan butter

1 large shallot – minced

1/4 cup flour

1 1/2 cups non-dairy milk

1 vegetable bouillon cube

1/2 tsp dry sage

1 tsp pepper

1/2 tsp salt

For the Vegan Buffalo Mac & Cheese (or Mac & Cheese Cupcakes)

See HERE

7-30-13 (35)

DIRECTIONS

For the Delta dipping sauce

Whisk the ingredients together & chill.

For the Smashed Baked Potatoes

Heat the oven to 400 degrees.  Rub olive oil on the potatoes & sprinkle with salt.  Bake them – DIRECTLY on the oven rack – for about 45 minutes.  Remove from the oven & allow to cool a bit.  Peel the potatoes (I left bits of skin & browned spots for some color) & mash them up with the butter & some salt & pepper and as much milk or water (I used water as I was out of milk) as you need to get to a texture you like.  I used an old school hand masher & left them chunky & on the drier side.  I smashed them a bit more at the end with an immersion blender.  You do it however you like.

Image

7-30-13 (8)

Image

For the white gravy

Heat the butter in a sauce pan & add the bouillon cube & the shallots.  Cook a minute or two until the shallots soften & the bouillon cube is dissolved.  Add the flour, sage & salt and pepper & stir constantly for about 2 minutes.  It should be quite dry.  Add the milk 1/2 cup at a time & allow it to thicken.  Continue until all the milk is incorporated and heat until the gravy is at your desired thickness.  Add milk if it is too thick.

Image

7-30-13 (37)

For the Southern Fried Cauliflower

In a bowl – whisk together the egg replacer, water & hot sauce.  I think you can omit the egg replacer with no real effect on the recipe.

In a zip lock bag or in a deep bowl – blend the flour with the rest of the dry ingredients.

Cut the cauliflower into the largest “drummettes” possible so they resemble chicken thighs & a few wings.  I sprayed my cauliflower with water so the flour mix would stick.

Put the cauliflower in the flour mix & toss to coat.  Dunk into the egg mix until covered & then back into the flour.  Coat again with the flour.

I do not have a thermometer to measure oil temp but I think 350 is the correct temperature for frying.  I just let it get hot, put one drummette in there & once that started bubbling pretty rapidly – I added a few more pieces

ImageImageImage

Turn a few times & fry until they are a golden brown all over.  Drain on a paper towel.  Repeat until all the cauliflower is cooked.  Now – just divvy up the goodness & fill up that whole in your heart with some old school home cooking!

Image

7-30-13 (20)

DDD #26 – Spicy Vegan Sriracha Miso Cole Slaw

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)

9-1-15 (6)

9-1-15 (14)

BathingandthesinglegirlCover

vromans back

I am reposting this 2015 recipe because I now have a www.VideoVegan.com video to accompany it!  Click the image below to watch & please subscribe to my channel.

This is super easy – especially if you buy some of that pre-chopped slaw mix.  And why not?  Why buy two heads of cabbage & spend time chopping & then not use all the cabbage & have two half heads in the fridge – laying a guilt trip on you until they turn brown enough to warrant tossing them?   Who needs that shit?  Cabbage likes to pop all over the place, too, like cauliflower.  So – do yourself a favor and buy a bag of cole slaw mix.  Or not – your call.

This can be served as a side or as a burger topping or, as I did last night, put on top of tacos.  Creamy, yummy & cruelty-free.

9-1-15 (7)

9-1-15 (27)

Spicy Vegan Sriracha Miso Cole Slaw

Makes about 3 cups

INGREDIENTS

8 oz (3 cups) of chopped cabbage (I used a bagged slaw mix) & carrot shreds

1/8-1/2 cup sriracha – start small & add in increments until you reach your spice level

1/3 cup vegan mayo – (increase if you like wetter slaw)

2 TBS white balsamic vinegar (or white wine vinegar)

2 TBS miso paste

1/2 tsp sesame oil

2 TBS agave nectar

1/4 tsp salt

2 TBS chia seeds (optional but very good for you)

9-1-15 (31)

DIRECTIONS

I literally put everything in a tupperware container & just shook the bejesus out of it.  You can just stir it all up in a bowl.  Increase mayo or sriracha or salt to taste.

Chill & serve!

9-1-15 (15)

9-1-15 (9)

DDD Ep. #1 – Vegan Firecracker Chicken

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.

~

Image

OK, people!  This dish is INSANELY easy & outrageously good!  Better than take-out!  Wow your friends!  Make your neighbors jealous.  Oh – and buy my book!

Image

Image

Reposting this recipe because I have a video from my new Youtube cooking show to accompany it. Please – subscribe to my channel on Youtube. Www.VideoVegan.com.

 

 

FULL DISCLOSURE – this is an update on my original April 26, 2014 post.  That version involves browning the chicken & baking it but THIS version can be done stove top in about 5 minutes.  Ready?

OK- that said – back to this outrageous revelation!  You can use real chicken or shrimp, if you want, but I hope you will try it with this stuff – Beyond Meat.  Go to their site to find out which retailers near you might carry it.

Image

Also – this could be made using any pre-made buffalo sauce bought from the supermarket.   But I had extra buffalo sauce from my Vegan Buffalo Falafel Sliders with Smashed Avocado so I used that.

Image

Homemade Buffalo Sauce

(This makes more than the 1/3 cup required for the Firecracker Chicken)

INGREDIENTS

2 tablespoons olive oil

2 tablespoons flour

1 cup cayenne based hot sauce

¼ cup water

1 tablespoon vinegar

DIRECTIONS

In a small saucepan, heat the oil over a medium-low heat. Add the flour and stir constantly until the flour starts to look golden and smell sorta toasted. It can bubble but do not boil it.  This should take about 4 minutes.  Add half the hot sauce and stir until it is all mixed. The flour should thicken it a bit. Add the rest of the hot sauce, water, and vinegar and stir until it is all mixed up. Set aside.

Image

Image

Image

Image

Image

Can I repeat how easy & insanely yummy this is!  And do not expect it to taste like buffalo sauce.  It doesn’t.  At all.  Which is bizarre.  So – if buffalo sauce ain’t your thing – still try this.  And know – the more sugar you add – the less you taste any buffalo sauce element.

Image

Image

FIVE MINUTE Spicy & Easy Vegan (or Not!) Firecracker Chicken

Feeds one well

INGREDIENTS

9 oz vegan chicken – cut into cubes

1/3 cup Buffalo sauce (store bought or homemade – recipe above) – I used Frank’s

1/2 cup light brown sugar

1 TBS apple cider vinegar

1/4 tsp salt

1 TBS water

1/4 tsp crushed red pepper (or to taste)

Scallions – chopped for garnish

Cooked rice

Image

Image

DIRECTIONS

Cut the chicken into cubes.

For the Firecracker sauce, heat the Buffalo sauce, brown sugar, apple cider vinegar, salt, crushed red pepper & water until the sugar dissolves.  Add cut up chicken & simmer until it is warmed through & the sauce is thick.

Serve that shit over your rice with some scallions.  Resist the urge to pour it all over your naked body & roll around in ecstasy.   That shit is hot and WILL burn you – and it really is too delicious to waste on your sordid sex life.

Image

Image

Image