DDD #58 – Vegan Spicy Korean BBQ Pork Bulgogi

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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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This is an easy dish that goes well over rice or served in lettuce cups.

Click the image below to watch the video.

Vegan Spicy Korean BBQ Pork Bulgogi 

Serves 4 with rice

INGREDIENTS

1 to 1 1/2 lbs vegan faux pork (I used Morning Star Steak Strips & a vegan pork belly)

1 small onion – sliced

1 small apple – peeled

2 TBS jarred minced garlic or 6-8 cloves minced

2 TBS chopped ginger

1 TBS crushed red pepper

2 TBS Gochujang (buy some here – http://amzn.to/2zdE4e8)

1 tsp black pepper

3 TBS brown sugar

1 TBS soy sauce (or tamari or liquid aminos) (buy some here – http://amzn.to/2gY3S3z)

1/2 tsp sesame oil

3 TBS rice wine or mirin (buy some here – http://amzn.to/2yr3NQX)

1/2 to 1 cup slivered carrots (optional)

GARNISH – fresh mint, sliced scallions, cilantro, sesame seeds, and serve with cooked rice or in lettuce cups)

DIRECTIONS

In a blender or food processor, blend 3/4 of the onion (reserve 1/4), the apple, garlic, ginger, crushed red pepper, Gochujang, pepper, 2 TBS sugar (reserving 1 TBS), soy sauce & sesame oil.

Heat this sauce in a large frying pan or a wok.  Add the faux meat.  Cook until the sauce reduces & begins to cling to the faux pork.  Add the remaining 1/4 onion, carrots (if using), remaining TBS brown sugar & a splash of water.  When the onions & carrots are soft, serve over rice or in lettuce cups.  Garnish with either cilantro, mint sprigs, some sesame seeds or scallion slices.

Buy Magic Bullet here – http://amzn.to/2z9pAKa

Buy Gochujang here – http://amzn.to/2zdE4e8

Buy Rice Wine here – http://amzn.to/2yr3NQX

Buy the Greenlife Tiffany blue wok here – http://amzn.to/2zgi8Px

Buy the Greenlife set of pots & pans – http://amzn.to/2xRKoEs

My favorite garlic press – http://amzn.to/2ze5qRk

My silicone spatulas – http://amzn.to/2zfumbe

My favorite bread machine – http://amzn.to/2xPMNzr

Best All-Clad pans ever – http://amzn.to/2Aas6A1

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.


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!

Vegan Spicy Ginger-Garlic Red Pepper Beef Steak with Vegetable Fried Cauliflower Rice

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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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BathingandthesinglegirlCover

vromans back

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I whipped both the rice & the beef up within 30 minutes – the beef part taking about ten minutes.  SO EASY!   This is quick, easy & the most exotic ingredient is dark soy sauce – which is a very optional ingredient.  As a Beyond Meat superfan – I was unfamiliar with these Gardein Beefless Tips – until today.    I must confess – I found them quite delightful.

This recipe is pretty healthy – especially if you use cauliflower rice.  I threw mine together with cauliflower, carrots, zucchini & jalapenos, ginger, garlic & some soy sauce and a squeeze of some Kung Pao sauce – because that was what I had.  You can stir fry any combination of veggies & spices you prefer.  Here are a few variations of cauliflower rice for you to consider:

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Spicy Vegan Chicken in Pad Thai Sauce with Garlic and Ginger Green Beans and Cauliflower Rice (above)

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Garlic & Ginger Cauliflower Rice (above)

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Easy Cilantro Scallion Lime Cauliflower Rice (above)

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Coconut, Ginger & Jalapeno Cauliflower “Rice” (above)

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Spicy Orange Cauliflower with Cauliflower Fried Rice (Vegan & Gluten Free) (above)

Any of those rices would work – or any invention you might come up with.

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Vegan Spicy Ginger-Garlic Red Pepper Beef Steak

Serves 2

INGREDIENTS

9 oz vegan steak tips or other vegan beef

2 red bell peppers – sliced

1 onion – sliced in a similar shape to the bell pepper strips

Olive oil (or coconut oil)

1 tsp crushed red pepper (optional)

2 TBS minced ginger (I always use jarred because t is so much easier)

1-4 garlic cloves – minced

1 cup low-sodium soy sauce (or tamari)

1 cup water

2 TBS dark soy sauce (omit if you cannot find it)

1/2 cup (or more to taste) brown sugar

1-3 TBS cornstarch

Garnish – scallions & COOKED CAULIFLOWER RICE (make ahead because the beef cooks quickly)

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DIRECTIONS

Heat about 1 TBS oil & saute the red bell & onion & beefless tips over high heat until the vegetables begin to get soft – maybe 3-5 minutes.  Add the garlic & ginger & crushed red pepper.  Stir to combine and cook about 1 minute.  Add soy sauce, dark soy sauce, water & brown sugar.  Bring to a boil & stir in cornstarch 1 TBS at a time.  The sauce should thicken very quickly so you might not need to use a second or third TBS.  Your call.  If it gets too thick – just add water.

Serve with your cauliflower rice & some sliced scallions.  Mmmmm!

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Vegetarian (or not) Cheese Steak Pizza

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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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Sometimes it feels odd posting recipes for pizza.  I mean, everyone knows what pizza is & the toppings are a matter of personal taste.  Still, sometimes someone comes up with a combination I hadn’t thought of – or the contents of my refrigerator inspire me.  The only news about this pizza is the use of Trader Joe’s vegan beef strips rather than real steak.

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This brand of faux meat (and their fake ground beef & fake chicken strips) is the best I have ever found.  But – if you don’t have Trader Joe’s near you, another brand will do.  Alternatively, if you eat meat, real steak works, too.

I haven’t had a real cheese steak sub since – probably – 1980 or so.  All I really remember about them was apologizing to sub shop guys for the additional toppings I required: mayonnaise & pickles.  Yup.  Mayonnaise & pickles. Ordered with a wince of “I know it’s gross but…”

This pizza came out pretty great – even though I ate most of the meat/pepper mixture I’d made by stealing some every time I walked past the pan.  But this baby was a revelation when I smeared it with mayo & dropped chopped pickles on it.  I know – that sounds like pregnancy food but I do not have that excuse to hide behind.  I just like it that way.  So be it.

This is a pretty dense pizza so be prepared to get very full – even if you make the veggie version.  Traditionally, cheese steaks use either provolone (too much like Swiss cheese for me) or Cheese Whiz (seriously) but a Cheese Whiz (or even a Velveeta) pizza seemed just pushing it too far.  So – I used a bag of shredded pizza cheese (mozzarella & cheddar combo).  It was delightful.  But you go where your heart takes you.

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Vegetarian (or not) Cheese Steak Pizza

INGREDIENTS

(Pizza topping quantity is a personal preference thing – so I will just make suggestions)

Pizza dough (I have been using THIS one)

8 oz vegan beef (or real beef – cooked)

1-2 green bell peppers – sliced

1 onion – sliced

2 jalapenos – seeded & diced (optional)

8 oz mushrooms – sliced

1 tsp (or to taste) onion powder

1 tsp (or to taste) garlic powder (I used 2 tsp)

olive oil

S&P

Cheese – either provolone or any pizza blend you like – even Cheeze Whiz or Velveeta (if you are ghetto crazy!)

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DIRECTIONS

Pre-heat the oven to 450.

If using real meat – pan saute it in a tiny bit of olive oil until done.  Set aside.

I already had some sauteed mushrooms – so no pictures of that process.  To saute mushrooms, heat 1 TBS of olive oil over high heat.  Pan sear the mushrooms by leaving them unmolested for a minute or two before stirring them around.  Cook them over high heat until they begin to brown.  Add salt & set aside.

Add a TBS or two of olive oil to the same pan & saute the onions & green peppers (leaving a handful of green peppers aside, raw, for later) and jalapenos (if using) until tender.  Add the mushrooms & vegan meat (or cooked real meat) – combine & set aside off the heat.  Add the onion & garlic powder and S&P to taste.

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Roll out the pizza dough (I only used 1/4 of the recipe I used for prepared dough) to the size of your pan.  Prepare the pan with cooking spray & put the rolled out dough on it.  Top with a layer of cheese (provolone or pizza cheese).  Add the peppers & meat mix.  Add another layer of cheese (whatever kind you choose to use) & top with the reserved raw green peppers.

Bake for about 8-10 minutes or until crust is brown & crispy & the cheese is melted & beginning to brown.

Serve it up!  Get mental & smear it with mayonnaise & chopped pickles.  Or – add whatever you might add to a Philly cheese steak.  Get your eat on.  Apologize to no one!

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

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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.

images (1)download (1)

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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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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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