DDD #75 – Vegan Spicy Citrus Black Beans

All Photos © Christine Elise McCarthy 2018

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These are as easy as putting everything into a slow cooker & walking away.  I did not even pre-soak the beans.  You could speed this process up either by using canned beans or soaking dry beans overnight or quick soaking them or cooking them on a higher setting – or by doing it stove top.  These are mildly spicy & mildly citrusy.  You could ratchet either of those flavors up or down – according to your preferences.

Vegan Spicy Citrus Black Beans (Instant Pot, Slow Cooker or Stove Top)

Feeds 6 with rice

INGREDIENTS

1 lb dry black beans

5 cups water or stock (1 cup only if using drained, canned beans)

Juice of 2 limes

juice of 1 large lemon

juice of 1 large orange

6 garlic cloves – minced

2 (or more or less) chipotle chilies in adobo – minced

1 onions – diced

3 serrano (or jalapeno) peppers – minced (or to taste)

1 TBS  ground cumin

2 TBS dry oregano (or fresh – chopped)

2 bay leaves

2 tsp dry sage

1 tsp of salt

Squirt sriracha

Garnish – cilantro & cooked rice & maybe citrus wedges to squeeze

DIRECTIONS

SLOWCOOKER

Put it all in a slow cooker on low for 8-10 hours or on high for 4-5 hours.  Cook uncovered longer if they are too wet – add water if they are too dry.  If they seem too runny – maybe puree a small amount of the beans & return them to the pan.

STOVE TOP

Put everything in a very large stock pot & bring to a boil & simmer until the beans are tender (90 minutes or more or until the beans are tender).  Boil longer if they are too watery.  Add water if they get too thick.  If they seem too runny – maybe puree a small amount of the beans & return them to the pan.

INSTANT POT

Put it all into the Instant Pot & cook on manual for 25 minutes.  Drain in a colander if they are too wet.  Add water if they get too dry.  If they seem too runny – maybe puree a small amount of the beans & return them to the pan.

All of these methods will go much faster with beans soaked overnight and, in the case of canned beans, the only times required is maybe an hour to let the flavors meld.

Garnish with cilantro & serve with rice.  Maybe squeeze a bit of lemon, lime or orange juice onto the beans.

DDD #74 – Ayurveda Kitchari – Vegan Mung Bean Stew to Detox & Cleanse (Instant Pot, Slow Cooker or Stove Top)

All Photos © Christine Elise McCarthy 2018

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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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My friend, Katie, turned me on to kitchari.  Apparently, you can eat it – JUST IT – for 1-7 days straight & it calms your digestive tract & detoxes you system but with the added benefit of feeling like decadent comfort food.  Also – mung beans are dirt cheap. (Articles on the subject are linked at the bottom of this post).  This recipe makes about 7 quarts which is a fuckton so – unless you are feeding a lot of people or want to freeze some – consider reducing the recipe.

I used an Instant Pot to make mine but this can be done in a slow cooker or stove top.  I really recommend Instant Pots, though, because they steam, pressure cook, slow cook, cook rice, cook cakes, saute, cook eggs & clean windows.  I got my huge one HERE for just over $100 & I am VERY happy with it.  I can now get rid of several other appliances.

***NOTE – I soaked my beans on the counter overnight & in the fridge a second night but this is not necessary.  If you want to move more quickly – boil some water, add your beans & let them soak for an hour.

Ayurveda Kitchari – Vegan Mung Bean Stew

Caters a party so be ready for a lot

INGREDIENTS

3 cups mung beans (I used half whole green & half split green – as seen above) – soaked (see ***NOTE above)

1-2 TBS coconut oil or olive oil

1 onion – chopped

6 garlic cloves – chopped

1 TBS turmeric

1 TBS ground cumin

1 TBS (or more – to taste) salt (I used pink Himalayan)

1 TBS ground mustard

1 TBS ground coriander

1 TBS ground pepper

1 TBS ground fenugreek (optional)

1/4 tsp asafoetida

1 (15 oz) can coconut milk (I used lite)

6 TBS minced ginger

1 cup cilantro

Vegetables are optional.  Use any you prefer but I added:

5 small turnips – diced

5 small golden beets – diced

1 large sweet potato – diced

5 oz baby kale

1 tomato – diced

6 cups water

2 cups basmati (or other long grain white rice)

(If you are making your rice separate from the stew, as I did, it is nice to add a tsp cumin SEEDS & 6 green cardamom pods to it as it cooks but that is not necessary.)

GARNISH – coconut butter, cilantro, crushed red pepper

DIRECTIONS

Quick soak your beans (see note above) if you did not soak them overnight or for 2 days, as I did.)

Traditionally, the rice is cooked in the same pot with everything else.  My Instant Pot was not large enough so I cooked it separately.  This is your call – or maybe your pot size will determine your choice but it does not matter much either way.

Rinse the rice.  Set aside.

Heat the oil in a very large pot (or your Instant Pot – my pot is 8 Quarts) and soften.  Add the garlic & spices & stir to combine.

If you are using a slow cooker, transfer the onions & spices to it.  Everything else is the same no matter whether you are slow cooking, Instant Pot cooking or going stove top.  Only the cooking time will vary.

Now, add everything else to the pot.  If your pot is easily deep enough to hold the rice, too, add that.  If you are cooking the rice in the same pot – add 4 additional cups of water to the 6 cups used if you are cooking the rice separately (assuming your rice directions ask for 2 cups water per 1 cup rice.  Adjust accordingly if your rice has different directions).  Or – just cook the rice separately as the package directs.  If you are making your rice separate from the stew, as I did, it is nice to add 1 tsp cumin SEEDS & 6 green cardamom pods to it as it cooks but that is not necessary.

Slow cooker – cook on low for 8 hours or high for 4 hours.

Stove top – bring to a boil uncovered for 5 minutes.  Reduced heat, cover, and simmer for 30 minutes or more or until everything is tender.

Instant Pot – seal & cook manually for 10 minutes.

If it is to thick, thin it with extra water.  If it is too thin, let is simmer, uncovered, for a while longer.

Serve with rice (if you cooked it separately) and garnish with coconut butter (burns fat & lowers cholesterol) and lots of cilantro & maybe some crushed red pepper.

Here are some articles for more info on kitchari & using it to detox:

What is kitchari? – https://www.banyanbotanicals.com/info/blog-the-banyan-insight/details/what-is-kitchari-why-we-eat-it-for-cleansing

3-Day Cleanse – https://www.banyanbotanicals.com/info/ayurvedic-living/living-ayurveda/cleansing/a-very-simple-three-day-cleanse/

How to do a kitchari cleanse – http://www.krissyruddy.com/how-to-do-a-kitchari-cleanse/

Vegan Ash Mash (Persian Mung Bean Soup) with Purple Kohlrabi & French Breakfast Radishes – for the Slow Cooker or Stove Top

 

 

All Photos © Christine Elise McCarthy 2016

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

I bought mung beans at my local Asian market with no idea what to make with them.  Having had such success this week with my Vegan Spicy Chicken Enchilada Soup with Homemade Red Enchilada Sauce – for the Slow Cooker or Stove Top (seen just above) – I decided to make another slow cooker soup with them.  This soup has such simple ingredients it is hard to understand why it is so tasty – but it really IS!  I used purple kohlrabi because I could not resist buying these gorgeous things when I saw them at the store.

They come in green, as well, and have a texture like the stem of broccoli – but also have something in common with radishes.  I saw lots of people suggesting to slice them thin & salt them & eat them raw.  I tried that – and liked it – but I was Hell bent on soup.  Because these reminded me of radishes – I decided to also use the French breakfast radishes you see in the enchilada soup photo.  The nice side benefit of using kohlrabi & radishes is that – once cooked – they seem like potato – but without that heaviness.  If you don’t like the sound of kohlrabi & radishes (which become creamy & mild in this soup) – use turnips – or even potato, instead.

Lets talk about mung beans.  That bag had two cups of dry beans in it & I got it for $1.49.  That is CHEAP eating!    Here is some info from Dr. Axe on mung beans:

Mung beans — a type of small, green legume in the same plant family as peas and lentils — is a high source of protein, fiber, antioxidants and phytonutrients. Although in most parts of the world they’re less popular than other bean varieties, like chickpeas or black beans, mung beans have some huge health benefits to offer!

While mung beans may be new to most people in the U.S, they’ve been a part of traditional Ayurvedic diets in India for thousands of years. Mung beans are considered  “one of the most cherished foods” in the ancient Indian practice that’s been a traditional form of medicine since roughly 1,500 B.C.

These days, mung beans are beginning to pop up in protein powders, canned soups and in restaurant dishes state-side. So here’s what you need to know about mung beans:

• Mung beans are a high source of nutrients including: manganese, potassium, magnesium, folate, copper, zinc and various B vitamins.
• They are also a very filling food, high in protein, resistant starch and dietary fiber.
• You can find mung beans in dried powder form, as whole uncooked beans, “split-peeled” form (just like you’d find split green peas), as bean noodles, and also assprouted seeds (which are the kind you’d see used on sandwiches or salads).
• Their dried seeds may be eaten raw, cooked (whole or split), fermented, or milled and ground into flour.
• Because of their high nutrient density, mung beans are considered useful in defending against several chronic, age-related diseases, including heart disease, cancer, diabetes and obesity.

Clinical evidence continues to show that plant-derived foods have various potential health benefits, including lowering inflammation. Health experts recommend that plant-based foods make up a large portion of every person’s diet, and many worldwide health organizations have recommended an increase in the intake of plant-derived foods to improve health status and to prevent chronic diseases. Among plant-based sources of protein and nutrients, mung beans are one of the foods gathering the most attention.

As you’ll come to learn, mung beans are one of the healthiest sources of plant protein there is when you consider how many other nutrients they contain in addition to amino acids (the building blocks of proteins). As the Journal of Chemistry Central puts it, “mung beans have biological activities including antioxidant, antimicrobial, anti-inflammatory, antidiabetic, antihypertensive, lipid metabolism accommodation, antihypertensive and antitumor effects.” (1)

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Mung Beans Nutrition Facts

One cup of cooked mung beans contains the following (percentages based on the RDAs for the average adult female): (2)

•  212 calories
• 14 grams of protein
• 15 grams of fiber
• 1 gram of fat
• 4 grams of sugar
• 321 micrograms of folate (100%)
• 97 milligrams of magnesium (36%)
• 0.33 milligrams of vitamin b1 thiamine (36%)
• 0.6 milligrams of manganese (33%)
• 7 milligrams of zinc (24%)
• 0.8 milligrams of vitamin B5 pantothenic acid (8%)
• 0.13 milligrams of vitamin B6 (11%)
• 55 milligrams of calcium (5%)

If you choose to sprout mung beans and eat them raw, each cup will only have about 31 calories and will provide about three grams of protein and two grams of fiber.

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And from GreenMungBeans.com:

Green Mung Bean Nutritional Information
• High in Protein
• High in Fiber
• Low in Fat
• Low in Calories

Nutritional Facts: 1 oz (28 grams) of dried Green Mung Beans:
• 100 Calories
• 0g Fat
• 5g Fiber
• 7g Protein (Protein equivalent to 1 hardboiled egg or 1 oz of chicken, turkey, salmon, etc.)

Green Mung Beans are Nutritional Powerhouses
• Good source of protein
• Good source of dietary fiber (helps to lower cholesterol, prevents constipation and keeps you feeling full)
• Low in sodium
• Low in cholesterol
• Vitamins: A, B Vitamins (Thiamin, Riboflavin, Folic Acid, Niacin, Vitamin B6, Pantothenic Acid) Vitamin E, Vitamin D, Vitamin C, Vitamin K.
• Minerals: Calcium, Potassium, Iron, Magnesium, Phosphorous, Zinc, Copper and Manganese.
• Sprouted Green Mung Beans produce live enzymes
• Mung Beans are low on the glycemic index at 25 and have a low glycemic load of 4 making them a smart food choice for diabetics. Diabetics can safely eat Green Mung Beans. The low glycemic index, fiber and protein help to regulate blood sugar.
• They also contain skin anti-aging properties that stimulate the production of hyaluronic acid, collagen, and elastin, all essential to younger healthier skin.

Eating Green Mung Beans is Ideal for those with Digestive Issues and Sensitive Stomachs

Green Mung Beans Are:
•Easily digestible
•Anti-inflammatory (can reduce inflammation)
•Containing oligosaccharides to prevent gas and bloating, unlike other beans
•Containing high amounts of fiber, thereby preventing constipation
•One of the few tridoshic foods in Ayurvedic diets that can be eaten to balance all three dosha’s (energetic forces) in the body

Green Mung Beans Exhibit Powerful Antioxidant Properties that can Help Fight Disease as well as Protect the Body.

Consuming Green Mung Beans Have Been Studied to Treat the Following Medical Conditions:
•Diabetes
•Heart Disease
•Cancer
•Celiac Disease/Gluten Free Diets
•Anemia
•Osteoporosis
•Digestion
•Inflammation

Green Mung Beans Contain Phytoestrogens Contributing to Anti-Aging Benefits
Benefits of Phytoestrogens:
•Produce Collagen, Elastin, and Hyaluronic acid, All Three of which are Essential to Acquiring Younger and Healthier skin
•Can Regulate Hormones after Menopause, Relieve Hot Flashes, and Prevent Osteoporosis

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So – as you can see – there are lots of reasons to track down & chow down some green mung beans!  When you add all the benefits of turmeric & the fact that the rice makes this soup a complete protein – you are hard-pressed to make a more robustly healthy soup.   If you cannot find mung beans locally (in health or Asian food stores) – try here on AMAZON.    Another great thing about this soup is how economical it is.  Some cheap beans, some rice, a few cheap veggies & some stock.   I bet this vast quantity of soup cost me less than $20.  With some crusty bread, you could feed a very large group of folks.

This recipe makes A LOT of soup but this is a very protein rich vegan soup & great for cold weather and we are nowhere near the end of winter.  I have not yet frozen any but I certainly will be.  I imagine it will freeze well – so make the vat of it & freeze a bunch for lazy days.

Vegan Ash Mash (Persian Mung Bean Soup) with Purple Kohlrabi & French Breakfast Radishes

Serves a boatload of people as it fills a 7 quart slow cooker.

INGREDIENTS

 1 cup dry green mung beans

1 cup long grain Basmati (or other) rice

2 (15 oz) cans white beans – drained

2 jalapenos – seeded & diced (very optional)

1 onion – diced

1 TBS turmeric

1 TBS olive oil

1 tsp pepper

16 cups vegetable stock (try to use a low sodium one)

5 kohlrabi – cubed

10 French breakfast radishes – cubed

GARNISH – vegan sour cream

DIRECTIONS

for the slow cooker

Heat the olive oil in a pan & saute the onion & jalapenos (if using) until soft.

I boiled the stock before putting it in the slow cooker because I was unfamiliar with the cooking time of the mung beans.  I left the slow cooker on high for 5 hours – and everything was very soft – so – the boiling of the stock might not be necessary but – if you need to serve this at a 5 hour deadline – maybe boil the stock, too.  Otherwise – if time is not an issue – you needn’t.

Now – just put everything into the slow cooker – on high – for 5 hours.  I imagine low for 8 hours would work, too, but I ain’t tried that.   When it is done – you can choose to garnish with sour cream – but it doesn’t really need it.

for the stove top

Heat the olive oil in a pan that will be large enough to hold the entire recipe & saute the onion & jalapenos (if using) until soft.  Add everything else & bring to a boil.  Simmer until the rice & beans are soft – 30 minutes to an hour.  When it is done – you can choose to garnish with sour cream – but it doesn’t really need it.

And – now your house smells all homey & yummy & you have 30+cups of protein-packed, healing soup!  Invite the villagers in & impress them with your skills & generosity.

Vegan Spicy Chicken Enchilada Soup with Homemade Red Enchilada Sauce – for the Slow Cooker or Stove Top

 

All Photos © Christine Elise McCarthy 2016

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This is yet another SUPER easy one – even if you make the enchilada sauce yourself – and can be made in a slow cooker or stove top.  The benefit of the slow cooker is that the flavors get to meld better but – if you are in a hurry or don’t own a slow cooker – this can be done on the stove.

I made the red enchilada sauce myself & I recommend it very highly because 1) it was easy 2) less processed food it better for you & 3) self-satisfaction.  So – I really recommend you try to make it – though jarred or canned enchilada sauce will do.

I included a picture of taco seasoning in that image above but I was so pleased with my homemade enchilada sauce – I could not bring myself to add this MSG chemical powder to my soup – so ignore it.  As I was cooking the soup I added an additional can of black beans – not shown there.

Also – I thawed & shredded the Beyond Meat chicken.  Look how convincing it looks (above)!

This makes a lot of soup but – it is so hearty & delicious – I ate almost half of it myself, last night – without any garnish of any kind.  Just naked outta the pot.  But – why not?  There is no added fat in this (except a little olive oil in the enchilada sauce) – just proteins & produce & spices – so feel free to eat it like you are competing in a grudge match with Takeru Kobayashi.  I did – and I feel no shame.  Zero fucks were given.

Homemade Red Enchilada Sauce

Makes just over 2 cups

INGREDIENTS

2 TBS olive oil

2 TBS flour

6 oz. tomato paste

4 TBS chili powder (NOT cayenne pepper)

1 TBS dry parsley

1/2 tsp garlic powder

1/2 tsp dry oregano

1/2 tsp salt

1/4 tsp ground cumin

2 cups vegetable stock

DIRECTIONS

Heat the oil over high heat & whisk in the flour.  When it thickens, add the stock in increments, letting it thicken each time before adding more.  When the stock is incorporated, add the spices & tomato paste & whisk to combine.  Cook until it has the thickness of tomato sauce.  Add water if it gets too thick.  Set aside.

Vegan Spicy Chicken Enchilada Soup with Homemade Red Enchilada Sauce – for the Slow Cooker or Stove Top

Serves 4 as a main course – more as an appetizer

INGREDIENTS

2 cups red enchilada sauce (recipe above RECOMMENDED or store bought)

9-12 oz vegan chicken (I always use Beyond Meat – which comes in 9 and 12 ounce packages)

1 (14 oz) can fire-roasted tomatoes

2 (15 oz) cans black beans ( I used 1 can of black beans & 1 can of mixed beans) – not drained

10 oz corn (I used organic frozen)

1 (7 oz) can green chilies (I used mild)

2 cups vegetable stock

2 garlic cloves (minced)

1 red (or other) onion – diced

1 bell pepper – seeded & chopped

1-2 jalapenos – seeds & diced (optional – omit if you do not like spice)

2 TBS chia seeds (1000% optional but they are good for you & I had some so…)

GARNISH OPTIONS: vegan sour cream, avocado, cilantro, chopped tomato, lime wedges, hot sauce, grated vegan cheese or tortilla strips (Recipe: Heat your oven to 350.  Spread the thinly sliced corn tortilla strips in a single layer on a cookie sheet sprayed with cooking oil.  Bake the strips 10-15 minutes until they are crispy.  Try not to overcook them (they should not be browned).  Remove from oven & set aside. OR – buy some.)

DIRECTIONS

Make the enchilada sauce – if you are doing that.

Dump everything in either a slow cooker & leave it on high for about 5 hours OR stick it all in a large stock pot & heat until the veggies soften & the soup thickens a bit (30-60 minutes).  In either case – if it gets too thick – add some water.  If it is too thin – cook it down a bit more.  See?  Crazy fucking easy!

Now – serve it up & garnish as you desire!

Vegan Stove Top Green Chili & Jalapeno Creamy Nacho Mac & Cheese

All Photos © Christine Elise McCarthy 2015

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OK – this vegan mac & cheese thing is a work in progress.  My first effort was my Fast and Easy Stove Top Vegan Mac and Cheese – seen immediately above – steaming away.  That one there relied heavily on nutritional yeast for the cheesy flavor but nutritional yeast has a very specific flavor & is not a hit with everyone – so – I made up a new recipe using far less of it.  You could even eliminate it altogether.  This one relies more on the green chilies and jalapeno for flavor – the way movie theater nachos kinda do.  Again – this is not going to fool a cheese-eater into believing they are eating real cheese but for vegans & for those of us weaning our way there – this is pretty good stuff!   This is the stove-top version.  I will post a baked version tomorrow.

Vegan Stove Top Green Chili & Jalapeno Creamy Nacho Mac & Cheese

Serves 4

INGREDIENTS

12-16 oz pasta – cooked & drained

1 cup potato – cubed

1/2 cup carrots – sliced

1 cup raw cashews – soaked 4-6 hours or overnight

1/2 small onion – diced

3 garlic cloves – sliced

1 TBS olive oil

1 TBS nutritional yeast (optional)

3 oz diced green chilies (from a can – spice level is your call) – plus extra as garnish

3 oz jalapenos  (from a can – spice level is your call)

1 1/2 cups vegetable stock

1 tsp cumin

1 tsp chili powder

2 TBS turmeric

S&P

1/4 cup vegan cheese shreds (I used Daiya) – TOTALLY optional

Cilantro as garnish (optional)

DIRECTIONS

First of all – this recipe makes more “cheese” than you will likely need for your pasta – so be prepared to use some as a nacho dip or something.  I made a lot so I could try baking it, too.  Those results soon.

Cook & drain the pasta.  Set aside.

In the same pot, boil the carrots & potatoes about ten minutes or until very soft.  Drain & set aside.

Heat the olive oil in a large saute pan.  Saute the onions until soft then add the garlic & saute another minute.

In a blender – puree everything except the pasta.  Puree until VERY smooth.  You might need to add some water to thin it out so it blends well.  Season to taste.

In the pot you used to cook the pasta – toss the pasta with the cheese sauce.  Stir & heat through.

Serve with extra chilies and/or jalapenos & a pinch of chili powder.  Cilantro might be nice, too.

8 Ingredient Spicy Chili – Vegetarian or Vegan (Slow Cooker or Crock Pot or Stove Top)

 

All Photos © Christine Elise McCarthy 2015

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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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There are still a few left! PERFECT book for your anti-Valentine’s Day book club meeting!

Buy a signed and LETTERED (hence – limited to 26 copies) copy of my book FROM THE LINK BELOW, and get copy of the short on DVD & 3 signed bookplates so you can give three people signed copies as gifts. The cost will be $25 which will include DOMESTIC shipping.

First come – first serve. When the 26 are gone – that is it. Buy ASAP if you want to be sure to get the templates for your gift giving this season!

http://www.bathingandthesinglegirlbook.com/store/p6/Christmas_LIMITED_Special%21.html

I post that inspiration above because it has special resonance for me lately.  2014 (and this will be short – don’t worry) was a transformative year for me & the reasons are thus:

Someone unexpected saw things (good things) in me that I did not see in myself & gave me a life-changing opportunity.  It was a huge challenge for me but one I needed in more ways than one and my gratitude is profound.  The lesson here for me (and, possibly, you) is to trust when others try to elevate you (or support you – in any of the forms support can come in).  Don’t let fear of change or doubt in yourself sabotage you.  Accept opportunity.

Yet another unexpected person saw things (bad things) in me that simply do not exist.  Like a castrating parent, this person cut me down at every opportunity & relentlessly tried to cast me in a role that has nothing to do with who I really am.  Unlike my previous example, where I had to trust I could live up to the lofty expectations of the supportive person, in this case, I had to trust myself and know I could not & would not ever live down to the gutted expectations of the unsupportive person.   The lesson here for me (and, possibly, you) is to trust yourself when others try to drag you down.  Don’t let fear of change or doubt in yourself sabotage you.  Reject negativity.

It might sound trite or over-simplified and maybe – in this case (because I am being deliberately vague) – it is.  But the details of my experiences might just confuse how the inspiration could be applied to your own lives.  Sometimes, people we trust betray us.  Sometimes strangers step in and save our lives.  Stay open.  Absorb the good whenever it comes your way – even if it comes in a way you find awkward or embarrassing or undeserved.   Reject the negative when it inevitably comes your way – even if it comes from someone you trust completely and especially if the negativity becomes familiar and RUN – really fucking run – if the negativity starts feeling comfortable and deserved.

Surround yourself with what you WANT.  If that can’t be the best job or kindest people – then use pets & books & movies & art & nature & fitness & good food.

I will end my rant with this one bit of advice that can be applied to everything from your sock drawer to your social life.  Usefulness & beauty are infinitely interpretable.  So simple.  So easy.  Apply the advice above & below & make 2015 a great year.

Happy new year!

On Christmas Eve, the badass Miles Miller & I were guests at a friend’s house.  We brought lots of goodies, including my Seven Layer Dip – seen just above.  We called Uber & loaded several bags of food & wine into the trunk & headed to South Pasadena.  When we arrived, we unloaded our groceries, thanked the driver & headed inside but not before both Miles & I noticed him inspecting his trunk.  Seems he wanted to be sure nothing had rolled out of the bags that would require him driving back to give us back our lost bag of chips or something.

Thirty minutes later, our hosts kept handing one of us a Food 4 Less bag & saying, “Here are your groceries.”   Since it did not belong to me or Miles, I finally inspected the bag’s contents.  There was a small bottle of shampoo, three small bottles of Arrowhead water & two cans of corn.  “This is your corn & shit, Rose,” I said.  Rose informed me that, in fact, the bag was not hers, either.

So, yeah.  Seems we stole our Uber driver’s little sack of bits & ends right out of his trunk.  He hadn’t been looking in his trunk to be sure we left nothing behind.  He was looking for his Goddamn corn & shampoo!  I texted Uber to explain but nothing ever came of it.   I just hope that driver didn’t have the worst Xmas eve ever when he returned home to an irate & thirsty wife with dirty hair and craving canned corn kernels — or needing them for a Christmas dinner favorite.  Oh, well.

Life gave me corn.  I made chili.  Chili, clean hair and motherfuck if I am not hydrated by those Arrowhead babies.  See how I accept the positive now – no matter the form in which it comes?

So – anyway – to this recipe.  Yeah.  I cheated & used this chili fixin’ thing.

In fairness, I am not 100% certain it is vegan.  Ingredients are:

Gluten Free Ingredients

Cooking Sauce: Water, Diced Tomatoes (Water, Distilled Vinegar, Chipotle, Tomato Paste, Salt, Red Chile Flakes, Spices, Onion, Garlic), Natural Flavors, Chili Pepper, Salt, Garlic, Distilled Vinegar, Apple Cider Vinegar, non-GMO Corn Starch, Less than 0.5% of: Pepper Paste (Distilled Vinegar, Red Pepper Salt), Onion

Spice Pack: Chili Pepper, Salt, Brown Sugar, Spices, Jalapeno

“Natural flavors” could be anything so if you are staunchly vegan/vegetarian, maybe use a packet of taco or other seasoning that you are comfortable with.  If you do this, maybe add a 14 oz can or Rotel or other chopped tomatoes as well and be prepared to maybe add salt & cumin and/or oregano & chili powder – to taste.  Maybe even a half cup or so of your favrite BBQ sauce.  I used this bagged stuff in an odd moment of laziness – even though I know what spices to use & I know these things have WAY too much sodium etc.  Sorry – but I am not above just going for the cheat once in a while.

I left this in my slow cooker for ten hours.  That proved to be too long & sorta turned this soupy nothingness below – into a dried out & nearly scorched mess.  I saved it by adding the 30 oz can of beans I list in the ingredients but do not let this shit sit for 10 hours.

8 Ingredient Spicy Chili – Vegetarian or Vegan (Slow Cooker or Crock Pot or Stove Top)

Feeds 4 very heartily

INGREDIENTS

12 oz Stubb’s Chili Fixins (or other brand that you like & whose ingredients suit your diet) OR use a TBS or two of taco or other seasoning that you are comfortable with and add a 14 oz can or Rotel or other chopped tomatoes and be prepared to maybe add salt & cumin and/or oregano & chili powder – to taste – and a 1/2 cup of some BBQ sauce you like.

12 oz beer (or veggie stock)

1/2 onion – diced

1/2 cup tomato sauce (I used some homemade I had around but your favorite brand is fine) – optional

9 oz vegan chicken or beef (I used chicken) – I always opt for Beyond Meat brand as it is THE BEST

2 cups cooked or canned chick peas (or other beans you might prefer in chili)

2 (15 oz) cans of corn – preferably stolen from an Uber or Lyft driver

1 (30 0z) can of chili beans or other kind of beans you think might suit chili – but not baked beans or anything is a sweet sauce

Olive oil (skillet stove top only)

Garnish ideas – cooked rice, grated cheese, diced onion, cilantro, hot sauce, avocado, chopped tomato, jalapenos – whatever!

DIRECTIONS

I put everything into my slow cooker & set it on low for ten hours (which was about 5 hours too long).  I did not drain the corn or beans.

If you use a slow cooker – set it on high for about 3-4 hours & check for moisture levels – adjusting the heat & length of cooking time to suit your taste.  If it gets too dry – add water.  If it is too wet, raise the heat and/or take the lid off the cooker while cooking.

Stove top – I would saute the onion in a TBS olive oil or butter (or vegan alternative) in the skillet until soft & then just add the rest of the stuff & simmer until the moisture level suits your taste – likely 30-45 minutes.  To get there faster – drain any canned items first before adding them.

Eat it like a chili or over rice & garnish at will.  Mmmmm!

Happy new year!

Spicy Red Thai Curry Mac and Cheese – Baked or Stove-top – Vegan or Not

 

All Photos © Christine Elise McCarthy 2014

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

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Apologies for the large gaps in my posts recently.  Alas – I was offered a “real job” and I took it.  I am working in post production as a story assistant on an Esquire TV show called Best Bars in America.

In fact – I have to leave for work in 30 minutes so let me just get right down to this AWESOME & easy recipe.

The curry flavor is not overwhelming and neither is the spicy – though you could adjust these higher – if you wanted.

I used almond milk, real butter, real cheese & coconut milk.  You can sub out the coconut milk with more milk – if you hate the coconut essence in Thai food.  You could also use vegan butter & cheese substitutes – if you are so inclined.

I baked mine because I like the crunchy bits but this can be eaten right out of the pot – no baking required.  Whatever way you decide to go – I really hope you try this.   It is addictive!

Spicy Red Thai Curry Mac and Cheese – Baked or Stove-top – Vegan or Not

Feeds a lot – 4-6 (or more if you serve other things with it)

INGREDIENTS

1 lb pasta – cooked al dente & drained

8 oz pepper or Monterey Jack cheese – grated (or vegan alternative – I recommend Field Roast’s Chao slices)

8 oz cheddar cheese – grated (or vegan alternative – I recommend Field Roast’s Chao slices)

5 TBS butter  (or vegan alternative)

5 TBS flour

1 (14 oz) can lite coconut milk

3 cups almond (or other) milk (or 5 cups – if you are not using coconut milk)

4 oz Thai red curry paste

1/4 cup Sweet Thai chili sauce (very, very optional – so if you cannot find it – blow it off)

2+ TBS sriracha (more or less – according to your tolerance to heat) – optional

1-2 cups panko (or other bread crumbs) – only if baking – optional

Cilantro as garnish

S&P

DIRECTIONS

Cook, drain & set aside the pasta.

If baking – heat the over to 350.

Melt the butter over med-high heat & whisk in the flour.  It should absorb very quickly & become thick pretty quickly.  Whisk in the curry paste & then whisk in the milk in increments of about a cup & let it thicken each time before adding more milk.  In about 5 minutes – you should have a thick & creamy sauce.  If you are using sriracha and/or the chili sauce – whisk those in now.  Season with S&P.

Now – in a large bowl – mix the sauce, pasta & cheeses.   If you are going stove-top – you can do this all in the same pan – assuming you used a large enough pot.

Stir well to incorporate everything & then either heat it through on the stove and serve with cilantro or – if baking – treat a large casserole dish with cooking spray & put the mix in there.  Top a drizzle or sriracha (optional) and with panko & spray that with some cooking spray (it helps it brown).  I added some red peppers on top as decoration.

Heat for about 30 minutes or until the cheese is bubbly & the breadcrumbs are browning.

Serve with cilantro & enjoy!!!!

Vegan or Vegetarian or Not – Spicy Beef & Cheese Nachos with Baked Corn Tortilla Chips & and Simple Guacamole

 

All Photos © Christine Elise McCarthy 2014

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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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First of all – a friend sent me this picture today.  It HAS to be ME – right?  Am I not the only cigarette-smoking blonde to ever “kill” Chucky?

Here I am with Alex Vincent – then & now.

At any rate – I am very pleased with that illustration!!!

So – this recipe requires two other recipes I posted today – the Purist’s Homemade Guacamole & Baked Corn Tortilla Chips.  OR – you can just buy some ships & use any guacamole you want – or skip the guac entirely.  Your call.

I used these ingredients – Beyond Meat’s Vegan Beefy Crumbles & a can of hot chiles & a can of Campbell’s Cheddar Soup (so MY version was not vegan) :

 

I want to say that Campbell’s has a Feisty Nacho Cheese Soup that would likely work better than my version of nacho cheese resulting from combining that 1 can of soup with that can of chiles & a tsp of sriracha.  I found the texture of the soup “cheese” to be more like a custard & not flavorful enough.  So – either try the Feisty nacho soup or use a can/jar of actual nacho cheese that you get in the chip aisle or – better yet – use REAL or vegan shredded cheese & bake the nachos in the oven the traditional way.  If you use the soupy cheese – you can just heat it stove-top & pour it over the chips.

I used the Beyond Meat Crumbles but you could use another brand or even real ground beef.

Spicy Beef

INGREDIENTS

11 oz vegan (or real) ground beef

1 tsp ground cumin

1 tsp chili powder

1 tsp smoked paprika

olive oil (not required if you use real meat)

DIRECTIONS

If using vegan meat, heat 1 tbs olive oil over medium heat & add the other ingredients & heat through.  Leave on the lowest flame to keep warm until you are ready to assemble the nachos.  If using real meat, cook it with the spices until it is done.  Keep warm until you are ready to use it.

 

 

 

 

 

NACHOS

INGREDIENTS are really just suggestions. I used:

1 fresh jalapeno – diced

Jarred pickled jalapenos

Chopped tomato

Cilantro

Cheese (see above) – you can use vegan or real grated cheese or a jarred nacho sauce or devise one (as I did with underwhelming results) from a combo of cheese soup, canned chiles & a tsp sriracha.

Chips

Guacamole

OTHER IDEAS that I did not include:  Salsa or pico de gallo, sour cream (or vegan alternative), sliced black olives, black beans, refried beans, corn, diced red onion, shredded cabbage or lettuce etc…

DIRECTIONS

Once you have your chips (homemade or otherwise) & guacamole (ditto) – assemble your nachos.  If you went with a pourable version of cheese – simply heat it & pour it over the chips & add the other toppings.

If you used grated cheese (real or vegan) – layer the ingredients (but not the guacamole or tomato/salsa & jalapenos or sour cream – because those are better added once the nachos come out of the oven) & bake at 350 for 20-25 minutes or until your cheese is as melted as you desire.

Garnish as you will & shove that shit in your face!  Mmmmmmmmm!

 

 

Easy Stove-Top (or not) Smoked Mozzarella Macaroni & Cheese

All Photos © Christine Elise McCarthy 2013

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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 is a REALLY easy recipe for mac & cheese & it doesn’t even require baking!  I baked it because I wanted a crusty topping of toasted panko but you can skip this & go directly to the “shoveling it into your pie hole” part of the deal, if you desire.  It doesn’t require a lot of ingredients or any skill at all.  It is nearly as easy to make as a box of Kraft – so – no excuses!  Try it!  It is smoky & yummy!

Easy Stove-Top (or not) Smoked Mozzarella Macaroni & Cheese

INGREDIENTS

1/2 lb (or about three cups) of uncooked pasta (shape of your choice.  I used egg noodles left over from my delicious Chicken Noodle Soup recipe of the other day)

1 (12 oz) can evaporated milk

2 cups grated cheese (I used a pizza mix of regular mozzarella & cheddar)

1 cup grated smoked mozzarella (use more smoked cheese than the other for an even smokier result)

2 TBS butter

1 tsp cornstarch

1 (or more) tsp salt & pepper to taste

1/4-1/2 cup Panko or other breadcrumbs (optional)

Paprika as garnish (optional)

DIRECTIONS

If baking, pre-heat the oven to 350 degrees.

Cook the pasta according to directions & drain & return to the stove in the same pot.  Add the butter, evaporated milk, cornstarch, cheeses & heat it up, stirring constantly, until it is melted, bubbly & thickened.  Add S&P to taste.

Here you can either opt to add a bit of paprika & shovel the deliciousness into your face pronto or you can grease a casserole pan with cooking spray, add the mac & cheese & top with a layer of panko or other breadcrumbs & bake, uncovered, for 20-25 minutes or until the breadcrumbs brown to your desired state.  Add some paprika for color (I forgot to) and commence the emotional eating.  You know what I am talking about.  This shit will fill the hole in your soul for at least a few hours & by then – the wine will have kicked in.  Cheers!

Now

Slow Cooker New Years Day Spicy Hoppin’ John (vegetarian – vegan) with Red Cargo Rice

All Photos © Christine Elise McCarthy 2012

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I had a kinda tough year & an even harder holiday season.  Not as bad as some – but certainly bad enough for me to want things to take a turn for the better.  Hoppin’ John is a traditional southern dish, typically served on New Years Day to bring a prosperous new year.  Here is WIKIPEDIA’S explanation.  I didn’t add peas to mine but you certainly can & I love the idea of serving each bowl with a coin beneath it to ramp up the good fortune.

This is CRAZY easy to make & tastier than you might guess – even without the bacon or ham hock.  Still – if you like these things – feel free to add them.  I made these in a slow cooker with dried beans but these can be done very quickly on your stove top with canned beans.  Also – I made a shitload – mainly because I added too many chipotle peppers to my first batch – so I doubled the batch to lessen the heat.  I will post the recipe here for a single pound of dried beans, however.  If you use canned – use two pounds or so.

Also – I used red cargo rice because I already had some made & because I enjoy the crunch it has (and the extra fiber!) but a long grained white rice is traditional  – and, arguably, prettier.   I buy the red cargo rice at my local Thai market.  I imagine it can be found on Amazon – as everything can be had on Amazon these days – but do not feel pressure to use this specific rice.    White rice, instant rice, basmati, brown – whatever.

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New Years Day Spicy Hoppin’ John (vegetarian – vegan) with Red Cargo Rice

2 cups uncooked rice of your choice

1 lb dried black eyed peas (or 2 lbs canned – drained & rinsed)

1 medium onion – diced

3-6 garlic cloves – diced

4 celery stalks – diced

1 red bell pepper – diced

1 7oz can diced green chilies (optional)

2-3 chipotle peppers in adobo – diced (more or less – to your taste)

1/4 tsp baking soda

1 TBS ground cumin

1 TBS olive oil

S&P to taste

GARNISH OPTIONS:

2 tomatoes – diced

4 scallions sliced

fresh Italian parsley – chopped

Fresh cilantro – chopped

1 small red onion – diced

Avocado – sliced

Tabasco (or other hot sauce)

COINS (Pennies – silver dollars?  Your call) – for placement under each serving dish

DIRECTIONS

Cook your rice according to the package instructions.

If you are using dried black eyed peas – bring a pot of water to a rapid boil.  Add the black eyed peas & boil for ten minutes.  Turn off heat, cover & let stand for an hour.  Drain & RINSE WELL.

In a large saute pan, heat the olive oil & saute the garlic, onion, red pepper and celery until the vegetable are soft.

The rest of the steps are the same whether you are going stove top with canned beans or slow cooker with dried beans.  The only difference is the time involved and the fact that the canned beans will need almost no water added.  The slow cooker beans will need a good 5 hours.  The stove top version could – arguably – be eaten almost immediately (but the longer it sits simmering – the better).

If you are using bacon – fry it up & the chop it.  If using a ham hock – I don’t know.  Do you add it to the black eyed peas already cooked?  I imagine so.

Anyway – once your vegetables are sauteed, you simply combine the already partly cooked beans with the vegetables, chipotle, green chilies, cumin, baking soda and S&P with (in the case of dried beans) 4 cups of fresh water (not the water used to cook the beans) – or in the canned bean instance – maybe 1 cup of water.  Stove top – heat until boiling, then lower heat & simmer covered until you are ready to eat.

For you slow cookers – I set my cooker at high, covered it & stirred the contents occasionally.  The beans were pretty tender after 5 hours.  In fact – they could probably take more time if you felt like it but I feared they would begin to break up & look like an ugly mush.   Taste – season with S&P – serve over rice with whichever garnishes you selected.

Pour a deep glass of wine or beer or bubbly & embrace the hair of the dog that bit you last night.

And – HAPPY NEW YEAR!!!

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