DDD #152 – Vegan Mushroom Pate

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All Photos © Christine Elise McCarthy 2020

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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Click the image below to watch the video.

Vegan Mushroom Pate

INGREDIENTS

3 TBS vegan butter

1 small onion or several shallots – diced

1 lb or more of mushrooms – sliced

4 garlic cloves – minced

5 oz vegan cream cheese

1 TBS chopped rosemary (or thyme or fried sage)

S&P to taste

DIRECTIONS

Melt the butter in a large saute pan.  Cook the onion over med-low heat until soft.  Add the mushrooms & herbs & saute until most of the moisture is out of the mushrooms.  Add the garlic & salt & pepper.  Saute a minute & then transfer to a food processor.  Add the cream cheese and S&P & puree.

Chill & serve.

 

 

DDD #123 – Halloween Special & Spicy Vegan Corn Chowder

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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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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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Click the image above to watch the video.

I offered another vegan Corn Chowder a while back.  That recipe is Spicy Vegan Corn Chowder with Coconut Cream, Cilantro & Lime.

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I also posted this Vegan Fennel, Leek & Corn Chowder.

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OK – so – this recipe makes a lot of soup and it is absolutely entry-level easy.  It would feed six easily, especially if you served it with crusty bread & a salad.  Also – like so many of my recipes, it is extremely forgiving & customizable.  I would have added carrots but I had none.  You can add other veggies you might have or lose some I used if you don’t have them or do not like them.

The photos below are explained in the video.

Spicy Vegan Corn Chowder

INGREDIENTS

6 TBS cup butter

1/4 cup flour

1 small onion – diced

2 Russett (or other) potatoes – peeled & diced

1-3 jalapenos – seeded & diced (optional)

3 stalks celery – chopped

3 cobs of fresh corn – corn cut from the cob

2 (15 oz) cans of cream-style corn

6 cups non-dairy milk

1 TBS sriracha (optional)

5 sprigs fresh thyme

S&P to taste (at least a tsp each)

 

DIRECTIONS

Melt the butter in a large stock pot over med-high heat.  Add the onions, celery & jalapeno.  Saute about 5 minutes, stirring & taking care not to brown the onions.

Stir in the flour.  This should create a thick paste pretty quickly.  Increase heat to high.  SLOWLY – as in – a cup or less at a time – add the milk.  Let each portion heat through & thicken a bit.  This isn’t brain surgery & the soup will thicken as it heats anyway but this going slow stuff hastens that process.

When all the milk has been added, bring it to a boil & then reduce heat to medium.  Add all the other ingredients.

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Add the thyme sprigs whole.  Cook over medium or low heat until the potatoes & corn soften.  Twenty minutes or so – depending how large the bits of potato are.

Remove the thyme sprigs & serve with cracked pepper and/or its of fresh thyme.

 

DDD #88 – Garlic Roasted “Simon & Garfunkel” Mushrooms with Mixed Herbs – Parsley, Sage, Rosemary & Thyme

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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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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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Click the image above to watch the video.

I love mushrooms.  This dish is very simple and could be tossed with pasta or dropped onto a pizza or crostini or over potatoes.  I used all button mushrooms but any variety or combination of various mushrooms would be lovely.  Mushrooms shrink a lot when they are cooked so you should probably make more than you think you need.

Garlic Roasted “Simon & Garfunkel” Mushrooms with Mixed Herbs – Parsley, Sage, Rosemary & Thyme

INGREDIENTS

2 lbs mushrooms – sliced

Olive oil

2+ garlic cloves – sliced

1-2 TBS each: thyme, sage, rosemary

Fresh chopped parsley as garnish

(If you are feeling fancy, drizzle some nice balsamic on them – or a bit of truffle oil)

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DIRECTIONS

Heat the oven to 350 degrees.

Toss the mushrooms with a drizzle of olive oil, the garlic, sage, rosemary & thyme.

Cook for about 45 minutes – stirring once.  Season with S&P & garnish with parsley.  If using balsamic or truffle oil – get on that & then eat this yummy guys!

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Easy Roasted Sunchokes (Jerusalem Artichokes) with Herbs

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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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I had never seen or heard of sunchokes until my Farm Fresh to You veggie delivery offered them.   Intrigued – I ordered some.  They look like ginger but – when you cut them – the texture inside is more like a water chestnut or a radish.  Online – a bit of research revealed that people spoke of how wonderful these things are roasted because they get crispy on the outside but really soft & creamy on the inside.  So – I commenced to roasting them.

While they cooked, I did some more research and happened upon a blog post where the blogger claimed that – after eating roasted sunchokes – she was struck with a 24-hour bout of explosive diarrhea.  Her husband was ill for 12 hours.  So – I added a few key words to my sunchoke searches & it because clear that LOTS of people get horrible digestive & tummy issues after eating these things.  Apparently – they are unaffectionately nicknamed “fartichokes.”  Someone went so far as to say it was “irresponsible” for restaurants to serve them.  Jeez.  I looked at my oven warily as I toyed with the idea of just throwing the sunchokes I had directly into the trash.  But – 45 or so minutes later – they came out of the oven looking all golden & delicious – I could not resist trying one.  It was definitely softer & creamier inside than a potato would have been – and the subtle flavor it had definitely resembled the taste of an artichoke heart – but with a hint of sweetness.  I read somewhere someone saying these taste a lot like Terra chips – but I just got artichoke with sugar.   Of course, I immediately imagined my stomach rumbling in objection – but that was just paranoia.  I ate two or three more bites before I decided the sweetness was unpleasant & determined I had ample reason to throw the rest away – which I did.

So – between the flavor being off & the risk of an explosive shit storm – I don’t think I am endorsing these guys.  Attempt at your own risk!

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Easy Roasted Sunchokes (Jerusalem Artichokes) with Herbs

INGREDIENTS

Sunchokes – washed & cut into bite-sized pieces

Olive oil

Fresh thyme

Dry rosemary

S&P

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DIRECTIONS

Heat the oven to 400 degrees.

Toss the sunchokes in a bit of olive oil & stir in a few tablespoons of fresh herbs.  Season with S&P.

Roast for 40-60 minutes or until they are soft & golden.

Eat at your own risk!  🙂

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DDD #88 – Garlic Roasted “Simon & Garfunkel” Mushrooms with Mixed Herbs – Parsley, Sage, Rosemary & Thyme

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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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I love mushrooms.  This dish is very simple and could be tossed with pasta or dropped onto a pizza or even served on top of a piece of meat.  I used all button mushrooms but any variety or combination of various mushrooms would be lovely.  Mushrooms shrink a lot when they are cooked so you should probably make more than you think you need.

Garlic Roasted “Simon & Garfunkel” Mushrooms with Mixed Herbs – Parsley, Sage, Rosemary & Thyme

INGREDIENTS

2 lbs mushrooms – sliced

Olive oil

2+ garlic cloves – sliced

1-2 TBS each: thyme, sage, rosemary

Fresh chopped parsley as garnish

(If you are feeling fancy, drizzle some nice balsamic on them – or a bit of truffle oil)

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DIRECTIONS

Heat the oven to 350 degrees.

Toss the mushrooms with a drizzle of olive oil, the garlic, sage, rosemary & thyme.

Cook for about 45 minutes – stirring once.  Season with S&P & garnish with parsley.  If using balsamic or truffle oil – get on that & then eat this yummy guys!

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Vegan Seared Garlic-Balsamic Mushrooms with Fresh Thyme & Creamy Polenta (Grits)

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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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What you see pictured here are actually grits.  Grits are the same as polenta but more coarsely ground.  And – if you are interested, yellow grits have fewer calories than white.  I used Red Mill grits (seen below in a photo I took from Google).

grits

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They cooked up nice & creamy in less than ten minutes.  The polenta I used for my Vegan Creamy Polenta Bowl with Roasted Beets, Toasted Walnuts, Thyme & Balsamic Glaze – seen above – took longer but I cooked that in a slow cooker, so you could argue it was easier.

I really like grits (polenta) in pretty much any form (the soupier cream of wheat style being my favorite) and leftovers bake up will into delicious & guiltless fries (below).

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But – polenta can be served soft & creamy or in harder patties & it can be topped with just about anything.  If you eat seafood – Shrimp & Grits are pretty amazing.  But this dish here is very simple & straight-forward & delicious.  It comes together in the time it takes to cook your grits – and that depends on what brand you buy.

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Vegan Seared Garlic-Balsamic Mushrooms with Fresh Thyme & Creamy Polenta (Grits)

Serves 2

INGREDIENTS

Polenta for 2 (this amount is your call- based on your appetite but know packaging usually defines a serving as smaller than is realistic – so err on the side of making too much & make baked fries out of the leftovers)

Mushrooms – I’d go with 8oz per person because mushrooms really shrink – sliced

Olive oil

1 or more garlic cloves (depending entirely on your taste for garlic) – minced

1-2 TBS fresh thyme removed from stems

1/3 cup balsamic vinegar

S&P

Fresh parsley – chopped

NOTE: If you want more flavorful grits – use vegetable stock rather than water when you make them.

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DIRECTIONS

Cook the grits/polenta according to instructions.  If it gets too thick – just add more water.

Meanwhile – heat 2 TBS olive oil in a pan over high heat & add the mushrooms.  Leave them in a pan a few minutes at a time without stirring to sear them.  When they are tender & browning, add the garlic & thyme.  Cook for 1-2 minutes (do not burn the garlic or it gets bitter) then add the balsamic.  It will cook off fast.  Add S&P.

Serve over polenta.  Garnish with parsley.

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Vegan Creamy Polenta Bowl with Roasted Beets, Toasted Walnuts, Thyme & Balsamic Glaze

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All Photos © Christine Elise McCarthy 2015

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

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Once again, I created a dish out of an effort to use what I had on hand and, I must admit, I am quite delighted.  I had a bag of polenta from the bulk section at Lassen’s (a store that is a wonderland of healthy foods but 1) mixes meat & vegan items in the same cases & it can get confusing and 2) is SO FUCKING claustrophobic that I am in a mild panic the whole time I am there).  I also had some roasted beets I needed to use.  Voila!

I am a huge fan of both polenta & grits (grits being the same thing, really, but just not as finely ground).  I especially like them creamy & soft – like a porridge.  Most polenta & grits recipes have cheese in them & you can certainly add cheese but this didn’t need it.  AND – I cooked the polenta in my slow cooker while I went spinning this morning!  I came home, exhausted, to a vat of steaming, creamy polenta.  Win win!

If you are not vegan, some crumbled goat cheese on this would be divine!  Actually – they make lots of vegan cheeses that are like goat cheese or Boursin & a little bit of one of those might be a nice addition to this dish.   If you don’t like or don’t have walnuts – I think pistachios would be better, anyway – I just didn’t have any.  Oh – and polenta is naturally gluten-free.  This is a very low fat recipe but is warm & hearty & great for winter weather.  If you really want to get all cold-weather crazy – stir a small can of pumpkin puree into the polenta.   Yuuuum!

I used this balsamic glaze (below) but a balsamic reduction is VERY easy to make.

BALSAMIC REDUCTION

Simply boil a nice balsamic until it reduces by about 50-75% and has a thick syrupy texture.  It really does reduce a LOT so – if it reduces to too little for your pizza – just boil down some more.  Be careful not to burn it! I used about a tablespoon of the reduction on this polenta.

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Vegan Creamy Polenta Bowl with Roasted Beets, Toasted Walnuts, Thyme & Balsamic Glaze

This makes enough polenta to feed 4 easily.  The quantity of the toppings is up to you.

INGREDIENTS

2 cups dry polenta

8 cups vegetable stock

Beets

Walnuts (or pistachios)

Fresh thyme removed from stems

Balsamic glaze (see recipe above if you want to make it yourself)

(Adding vegan goat cheese – or any other very soft cheese) at the end with the beets & nuts would take this to the next level.  Fried sage – in place of the thyme – might also be nice.)

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DIRECTIONS

Heat the oven to 425 degrees.

I cooked my polenta in a slow cooker by simply putting the polenta & stock in there, setting it on high (cover on) and two hours later – I had a lot of creamy goodness.  If it gets too thick, add more water or stock.  If it is too thin – cook a bit longer (taking the top off accelerates this process).

OR – cook your polenta according to the package (using stock rather than water).  Stove top – this should take 30-40 minutes.

Wrap beets well in foil. You might want to drizzle a bit of olive oil in there but that is not necessary.  Place on a baking sheet and bake until beets are slightly soft to the touch, 45 minutes to 1 hour depending on their size. Cool beets and then rub off skins (use a paring knife for tough spots).

Toast the nuts in a dry pan for 2-3 minutes – stirring frequently so they do not burn.  Set aside.

Now – assemble your bowls.  Spoon in the polenta, top with beets & nuts & a drizzle of balsamic glaze & some thyme leaves.  Add cheese – if you are using some.  I did not.

Eat’m up!

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