DDD #99 – Vegan Beyond Sausage & Lentil Stew

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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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2 images above courtesy of Beyond Meat.


Click the image above to watch the video.

Vegan Beyond Sausage & Lentil stew

Serves 4 very well

INGREDIENTS

6-12 Beyond Sausages or your favorite vegan sausage

1 lb cooked lentils

1 medium onion – diced

1-8 garlic cloves (to taste) – minced

4 carrots – sliced

4 celery stalks – chopped

1 parsnip – chopped

1 sweet potato – cubed

1-2 jalapenos – diced

1 lemon

1 (14 oz) can fire-roasted diced tomatoes

1 cup salsa (optional)

4 cups stock

1 TBS mild harissa (optional)

1-2 TBS olive oil

2 tsp ground cumin

1 TBS sweet paprika

1 TBS cayenne (or less if you are intolerant of spicy foods)

S&P to taste

DIRECTIONS

Cook the lentils & set aside.

Heat the olive oil in a large stock pot & saute the onions & celery until soft.

Add the garlic & saute one minute.  Add the can of tomatoes.  Combine.

Add the salsa, harissa, cumin, paprika, cayenne & the juice of the lemon & combine.

Add the carrots, parsnip, sweet potato & jalapeno & 4 cups of stock.

Bring to a boil.  Lower heat & simmer for about 10 minutes or until all the vegetables are tender.  Stir in the cooked lentils & season to taste with S&P.

Cook the sausages & serve either sliced or whole.  You can stir the sausage into the stew or serve it on the side to add as garnish to the stew.

Enjoy!

 

Vegan Creamy Roasted Red Pepper & Sweet Potato Soup with Coconut-Ginger Cream, Pistachios & Pomegranate Seeds

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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.

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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This might – honestly – be the most delicious soup I have ever made and it is as easy as can be.  If you have a blender, food processor or immersion blender – you can wow the fuck out of your friends with this glorious, autumnal, light & healthy, rich & creamy soup!  I used all the random veggies that I had wilting in my vegetable bins.  You can add or subtract ingredients but I gotta say – this baby is kinda perfect!  Very little added oil & chock full of veggie nutrients.  The Coconut- ginger cream is certainly optional but it adds a nice level.  The pistachios & pomegranate were for texture & color – but they can go with little impact on this soup.  If you are not vegan – stirring in a little goat cheese might be a nice touch.

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Vegan Creamy Roasted Red Pepper & Sweet Potato Soup with Coconut-Ginger Cream, Pistachios & Pomegranate Seeds

Serves 4 very well

INGREDIENTS

3 medium sweet potatoes – sliced into 1/2-inch rounds

3 bell peppers – halved & seeded

1/2 onion (or a leek or some shallots) – peeled & cut in half

10 small carrots – ends trimmed

1 jalapeno (optional)

1 TBS fresh lemon juice (optional)

2 garlic cloves

1 tsp red (or other) curry powder (or curry paste)

1 tsp smoked paprika

1/2 tsp ground cumin

1/2 tsp cinnamon

1/2 to 1 tsp cayenne

Several fresh thyme sprigs (or 1/2 tsp dry thyme)

4 cups vegetable stock

olive oil (or coconut or other oil)

S&P

Garnish – pistachios and pomegranate seeds (optional)

for the coconut-ginger cream

5.5 ounces coconut milk

1-3 TBS minced ginger (I used a squeezable kind) – or to taste

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DIRECTIONS

Heat the oven to 450 degrees.

Toss the vegetables in a bit of olive oil & spread in a single layer on cooking sheets (covered with either foil sprayed with cooking spray or parchment paper).  Salt & pepper liberally.  Cook for about 30+ minutes or until the veggies are soft.  Some might need to come out earlier than others.  I cooked an extra sweet potato to put in my dogs’ food tonight.  They LOVE sweet potatoes.  The bell peppers should blacken a little bit.  When the peppers are done – either put them in a tightly-closed container or wrap them in foil to cool a bit.  This will make them sweat & the skins should peel off nicely under running water.  Do not worry if all the skin does not come off.

Meanwhile – combine the coconut milk & ginger – adding ginger in increments – until it tastes good to you.  Set aside.

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Once you can handle the veggies (not the sweet potatoes) – chop them a little bit.  Seed the jalapeno to make it less spicy.  I used the seeds.

Heat a little olive oil in a large stock pot & add the chopped veggies & sweet potato and garlic.  Stir to combine & then add stock & spices.  Squeeze in about a TBS lemon juice.  Bring to a boil & turn off heat.

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Puree the soup in batches or with an immersion blender.  I added about 1-2 cups of water to thin it enough to puree in the blender.  Season with S&P.

Serve garnished with coconut-ginger cream, pistachios & pomegranate seeds.

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Chipotle Sweet Potato & Caramelized Onion Quesadilla with Goat Cheese on Homemade Flour Tortillas

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All Photos © Christine Elise McCarthy 2012


Well – now that I know how easy it is to make homemade tortillas – I’ve kinda gotten lazy & have been living on an all-quesadilla-all-the-time diet.  Once you invest in the 5 lb bag of cheese from Smart & Final and the 10 lb bag of flour – all you really need is a bunch of creative details, other ingredients – most of which can be overlapped from one quesadilla adventure to the next.

I will post two more random choices from my quesadilla marathon: a sweet potato & onion one & a simple mozzarella & green chile version.  They are both delicious!  The sweet potato one is stuffed pretty thick & is rather substantial.  Here is the sweet potato one but made with spinach tortillas (which were beginning to stale & get too crumbly):

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FLOUR TORTILLAS

INGREDIENTS

3 cups flour

2 tsp baking powder

1-2 tsp salt

5 TBS olive oil

1 – 1 1/2 cups water

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DIRECTIONS

In your food processor, pulse the flour, baking powder & salt until blended.  Add the olive oil & pulse until it is incorporated.  Add water in a slow stream & pulse until it is completely incorporated and the dough has formed a tacky ball & is traveling around the bowl.  You might not need all the water – you might need a bit extra.  If it is too sticky – just add a bit more flour & pulse it around.

Put the dough on a lightly floured surface & roll it around to eliminate any tackiness that remains.  Dived the dough into four balls & then divide each of those four balls into three more balls.  Each ball should be about the size of a golf ball.  Let the dough rest 10 minutes or so.

Roll out each ball as flat & thin as you can – or until they are about 8 inches across.  Heat a large skillet over medium high heat.  Do not use any oil or cooking spray.   Leave the pan dry.  Cook each tortilla on each side about 20 seconds or until brown spots begin to appear.  Over cooking will make them crispy so err on the side of under-cooking.

Store under a clean kitchen towel as you cook all 12 tortillas.

Wrap the ones you do not use in a zip-lock bag or tightly in plastic wrap & store on your counter for up as long as they last (3 days or so) before getting stale.

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PRINT THIS QUESADILLA RECIPE

 

Chipotle Sweet Potato & Caramelized Onion Quesadilla with Goat Cheese on Homemade Flour Tortillas

INGREDIENTS

1 baked sweet potato (pierced with a fork & baked for 45 min at 400 degrees)

2 TBS Adobo sauce from a can of chipotle peppers (or to taste)

1 inch cube of goat cheese (or to taste)

1 small onion – sliced thick & sauted on olive oil til soft & browning

Grated cheese (cheddar, jack, pepper jack or mozzarella – or a blend)

sliced fresh jalapeno (optional)

1 small can green chiles (optional)

Fresh cilantro

Tortillas

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DIRECTIONS

Mash the baked sweet potato into a creamy texture.  Add adobo sauce to taste.

Saute your onions til they begin to caramelize.  Remove from heat.

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Heat a tortilla in a dry pan over med-high heat.  Layer with sweet potato, goat cheese, grated cheese, sauted onions and jalapeno and/or green chiles (if using) – and maybe some chopped cilantro.  Fold over & place a soup pot or other heavy, heat tolerant item on top your quesadilla.  OR – you can just top the flat tortilla with a second tortilla & continue.  After a minute or so, flip it, put the pan on top of it & cook until your cheese is sufficiently melty.

Cut into slices.  Sprinkle with fresh cilantro.  Serve!

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And just because I have the photos – here is a lighter, easier one.

Cheese Quesadilla with Green Chiles & Cilantro

INGREDIENTS

Tortillas

Cheese

Green Chiles

Cilantro

DIRECTIONS

I think pictures get it all across:

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Serve with pico de gallo!  YUM!