DDD Ep. #25 – Vegan Hearts of Palm Crab Salad

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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 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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vromans back

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I am reposting this recipe from May 3, 2016 because I now have an episode of my cooking show (www.VideoVegan.com) to accompany it.  Click the image below to watch!  And please – subscribe to my channel.

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While I was very pleased with my Vegan Jackfruit Tuna Salad (seen just above in the avocado) – I know that jackfruit is an exotic ingredient & not easily found by many people.  So – I endeavored to make a vegan seafood dish with something more readily available – hearts of palm – and had great success!  Nothing in this recipe is hard to find.  If you are not vegan & eat real mayonnaise – this Japanese mayo used for sushi might be nice in this – as it adds a sweetness.

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I only mention that stuff because I plan on making California rolls with this crab salad & the Kewpie would make them more authentic.  Still – I did not use Kewpie.  I used Just Mayo.

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I also used Old Bay seasoning – which is vegan.   One of the best things about this recipe is the low calorie count of the hearts of palm.  Check it out:

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So – hears of palm, vegan mayo, Old Bay & few other ingredients & voila!  Comes together as fast as a real tuna salad would.  I used a food processor but this is not entirely necessary.  In fact – I might just finely chop the hearts of palm next time – because crab salad is textured & chunky.  Still – I am going  for a California roll with this (which I will post soon) so the finer chop seemed like a good idea.  Either way – I think you will be very happy with this salad!

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Vegan Hearts of Palm Crab Salad

Serves 2 on a salad or in avocado halves or in sandwiches

INGREDIENTS

2 (14 oz) cans hearts of palm – drained

1/4 onion – minced

3 celery stalks – minced

2 tsp Old Bay seasoning

1/2 cup vegan mayo

1 small tomato – seeded & chopped finely

1/4 cup grated carrots – chopped even more

2 tsp prepared horseradish (optional)

4-5 springs of fresh dill – fronds chopped

S&P to taste

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DIRECTIONS

You can either finely chop everything to suit your taste & combine them or – do as I did – and pulse MOST OF (not all) the onion & celery & tomato then add ONE can of hearts of palm – and pulse.  Add mayo & horseradish & Old Bay & pulse.  Add the second can of hearts of palm & pulse until it is mostly chopped & then simply stir in some larger chunks of celery, tomato & chopped carrots for color & texture.  Stir in the dill.  Taste for S&P.

If your resulting salad is too wet – (mine was very wet) – simply wrap it in a clean kitchen towel & twist out all the excess moisture.

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Once the excess liquid is out – you can decide whether or not to add more mayo  or additional spices.  Serve as you will with maybe some extra fresh dill as garnish.

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DDD Ep. #24 – Vegan Saag with Tofu Paneer

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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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This is a really easy dish but this recipe makes a boatload so you might want to consider cutting it in half – or doublinf the tofu paneer recipe because that shit is yummy!

Click the image below for the video & please subscribe to my channel.

Vegan Saag with Tofu Paneer

INGREDIENTS

for the tofu paneer

1 block extra firm tofu

4 TBS nutritional yeast or vegan Parmesan

3 TBS olive oil

2 tsp salt

for the saag

2 lbs fresh spinach

3 TBS olive oil

2 TBS cumin seeds

1 small onion – chopped

6 garlic cloves – minced

2 TBS ginger

2 jalapenos – diced (optional)

1-2 TBS turmeric (start with one & add more if you think it needs it)

1-2 TBS garam masala (start with one & add more if you think it needs it)

1-2 TBS ground coriander (start with one & add more if you think it needs it)

1 TBS ground fenugreek (optional)

5 tomatoes – diced

2 tsp sugar

2 tsp salt

1 cup of either vegan heavy cream or sour cream or cream cheese or a combination

DIRECTIONS

Whisk the nutritional yeast, oil & salt in a bowl.

Slice the tofu in half & place between paper towels.  Rest something heavy on it to press out some moisture.

Cube the tofu & toss it in the mixture.  Bake at 400 degrees for 20 minutes.  Set aside.

Puree 1 lb of spinach with some water in a blender or food processor.  Just use enough water to facilitate the pureeing.  This is optional.  You could opt to just chop half the spinach – or all of it.

Heat 3 TBS olive oil in as pan & add 1-2 TBS cumin seeds (use less for a less heavily spiced dish).   When they start popping & get fragrant, add the onion & saute until soft.

Add the garlic & ginger & jalapenos.  Saute a few minutes & then add the spices.  Add some water to create a thin paste.  Heat through & add the tomatoes.  Add the sugar & salt & combine.  Once the tomatoes are warmed & soft – start adding the fresh spinach until it all cooks down.  Ad the pureed or chopped spinach & stir to combine.  Stir in the vegan dairy you chose to use.  Heat through.  Taste & adjust seasonings.

Serve with the baked tofu paneer on top and some rice or naan.

DDD Ep. #13 – Healthy and Cheesy Vegan Green Enchilada & Spicy Chili Pepper Mac & Cheese with Cauliflower

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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 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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OK – kiddies! DDD #13 is UP!

Like boobs? Like mac & cheese? Who doesn’t? I am really proud of this episode (and my cans – it seems) as it makes the best of a disaster & really showcases (boobs) how mac & cheese can be delightfully vegan (boobs). But – if (boobs) mac & cheese is not your bag – my rack is very prominently on display here & really tries hard to distract viewers from the recipe in progress so – feel free to just focus on that. Watch my blunders, my fun bags or learn a great recipe – I don’t care. Just watch! I even have a post-credits blooper! Oh – and I think I say “fuck” about 20x in this. So – enjoy!!! Please share & please SUBSCRIBE!! Did I mention boobs? BOOBS!

Click the link for my Green Enchilada & Spicy Chili Pepper Mac & Cheese with Cauliflower recipe & please subscribe!

https://www.youtube.com/watch?v=aFiPBGYVT0s

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So – I wanted to make a healthier mac & cheese – less cheese (even less vegan cheese) and less pasta.  I looked in the fridge & my pantry & found these potential ingredients.

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As it turned out – I used all but the vegan cream cheese & the Daiya cheddar shreds.    So – the only actual cheese (vegan cheese) in this recipe is the Field Roast Chao Tomato-Cayenne slices.  If you can’t find these or do not like them (I think the 3 Chao cheeses are the best grocery store vegan cheeses on the market so far) – then use Daiya or any other kind of vegan cheese – or even real cheese (if you are not vegan).

This is a very easy dish to make – though it does have a few steps.  The only special tool you need is a blender (or a food processor).  No need to soak cashews overnight.  And – most importantly – it is VERY convincing!  None of the over-powering flavor of nutritional yeast yet all the wet, creaminess of real mac & cheese.  I swear – non-vegans will not identify this as vegan.  It has the additional benefit of using two full heads of cauliflower – but they blend in and become virtually undetectable – so your veggie hating kiddies will likely eat this with little argument (though you might want to reduce the spiciness for tender palates).

My primary excitement about this recipe is the green enchilada roux.  Traditional roux is made with butter, flour & milk.  I definitely wanted to use the green enchilada sauce but I did not want the dish to be swimming in liquid – as I feared it might be if I made a roux with milk and also added the enchilada sauce.  Happy news!  The enchilada sauce blended & thickened with the butter & flour as easily as milk would have but added SO much more flavor.

Again – while there are a few steps (mainly, boiling & draining to heads of cauliflower & the pasta) – none are difficult & the resulting dish is supremely gratifying!   I hope you try it!

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Healthy and Cheesy Vegan Green Enchilada & Spicy Chili Pepper Mac & Cheese with Cauliflower

Serves at least 6

INGREDIENTS

2 heads cauliflower (I used one white & one yellow)

for the roux

4 TBS vegan butter

4 TBS flour

16 oz green enchilada sauce

7 oz vegan cheddar (sliced up or grated)

1/4 cup nutritional yeast (SUPER optional – I just had a little left over that I wanted to use up)

for the mac & cheese

1-2 jalapenos – one seeded & diced and one seeded & sliced (optional – depending on your taste for spice)

1 4oz can diced green chilies (I used hot but you could use mild)

2 ears corn – kernels cut from the cob (or about one 14 oz can of corn or 1 cup frozen corn)

1 lb pasta (shape of your choice)

1-2 cups breadcrumbs (I used panko)

Cooking spray

GARNISH: cilantro, avocado, diced tomato, hot sauces, additional fresh jalapeno or canned chilies

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DIRECTIONS

Heat the oven to 400 degrees.  Treat a 9×13 casserole pan with cooking spray.

Cook the pasta according to directions (maybe 1 minute less than suggested) – drain & set aside.

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If you are using 2 different colors of cauliflower – you might want to cut each into florets & then boil & drain them each separately.  Or not.  It doesn’t matter much but the yellow cauliflower purees & looks like a cheesier sauce than white cauliflower will.  Still – some cheddar cheeses are white – so – don’t sweat it, whatever you decide.  If you are just using 2 heads of the same color – boil until just tender (5-7 minutes) – drain & set aside.

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If you used one head of yellow cauliflower – put it (with about 1 cup of hot water) into a blender & puree until very smooth.  Only add just as much water as you need to accomplish this – which could be more or less than a cup of water – depending on the size of the head you used.

If you used to heads of the same color – just puree one head worth as described above.  Set aside.

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Melt the butter in a sauce pan & whisk in the flour.  It should thicken & brown a bit very quickly – maybe a minute.  Add the enchilada sauce incrementally – letting it thicken before adding more – until it is all incorporated & rater thick.

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Add the cheese & stir until it melts.

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Add the pureed cauliflower & nutritional yeast (if using), salt & pepper to taste, and then one diced jalapeno, canned chilies & the corn.

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Combine & adjust S&P – if necessary.

Put the sauce in a large bowl & then add the pasta and the remaining cauliflower florets.  Combine.

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Pour the mac & cheese into the casserole dish & top with breadcrumbs & maybe some sliced jalapeno.  Spray with cooking spray – as this helps the breadcrumbs brown (because vegan cheese does not have the animal fat of real cheese – which is what browns in traditional mac & cheese).

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Bake at 400 for about 30-45 minutes or until the breadcrumbs are browned a bit & the cheese sauce is bubbly.

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Let rest for about ten minutes & then serve.  Garnish with avocado, cilantro, diced tomatoes and/or anything else you like.

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DDD Ep. #10 – Vegan Punjabi Baingan Bharta – A Spicy Roasted Eggplant Dish from India with Basmati Rice

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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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I started this blog in July 2012 & this was one of the very first recipes I posted.  I ADORE this smoky & creamy Indian eggplant dish.  I am reposting the original post here because I just added this recipe to my new Youtube cooking show – Video Vegan.  Check out the video and, please,  subscribe to my channel.


From July 26, 2012:

I started experimenting with Indian food over twenty years ago – when I gave up eating meat.  I had more misses than hits & found out a few things the hard way – like finding out the Krishna’s do not use onion or garlic (essential ingredients – in my opinion) after spending $30 on a Krishna cookbook (this one – AVOID it – http://www.amazon.co.uk/Lord-Krishnas-Cuisine-Vegetarian-Cooking/dp/0896470202).   Krishnas avoid onion & garlic for many surprising reasons – among them that garlic may “lead to lewd indulgences.”  (http://kurma.net/essays/e19.html)  This – alone – is reason enough to eat garlic all the time.   Anyway – I made Indian food every day for weeks on end.  I invited people over frequently – to sample my results.  Soon – they became reticent and later – exhibited outright defiance – and would only agree to come over & be fed on the condition I did NOT serve Indian food.  Not because it was always bad (though it often was) – but more because it just got to be kinda ridiculous.  We were all walking around reeking of curry.  Sad times.

Thankfully, I tell you those days are long gone.  I have broadened my vegetarian menu extensively and it is more likely to be pizza my guests object to having – yes, again – than Indian food.  This eggplant dish is always my favorite & my go-to item on any Indian menu.  If you hate eggplant – do not be alarmed.  This dish transforms eggplant into an unrecognizable mush that is so heavily seasoned – few could identify the primary ingredient without having been told.  Likewise – if you are among the unfortunate among us that loathe cilantro – and I know you are out there – the cilantro here, while important, gets lost in the blend of other flavors.  If you hate cilantro – it is not your fault.  Here is an article outlining why: http://www.nytimes.com/2010/04/14/dining/14curious.html.  Cilantro haters are in a similar category to those among us that know the agonies of “asparagus pee.”  Apparently – we ALL produce the smelly stuff – but only 22% can detect the scent…at least according to this article: http://bodyodd.nbcnews.com/_news/2012/06/29/12463697-psst-asparagus-pee-are-you-in-the-club?lite.  I also found this tidbit – which explains it a different way:

Mark Leyner and Dr. Billy Goldberg explained asparagus pee in their book,“Why Do Men Have Nipples?”.

“Asparagus contains a sulfur compound called mercaptan. It is also found in onions, garlic, rotten eggs, and in the secretions of skunks,” they wrote. “The signature smell occurs when this substance is broken down in your digestive system. Not all people have the gene for the enzyme that breaks down mercaptan, so some of you can eat all the asparagus you want without stinking up the place. One study published in the British Journal of Clinical Pharmacology found that only 46 percent of British people tested produced the odor while 100 percent of French people tested did.”

Anyway – use the damned cilantro.  It adds MUCH needed color to this dish & you will not be offended by its taste.  At least use a little.  OK?  Please?

This dish is spicy.  Genuinely so.  Lessen the quantity of serrano/jalapeno if spice irks you.  Add more if you are a spice freak.  Also know – I use WAY more of the other spices listed than most any other version of this recipe you will find.  This is a powerfully flavored version.  Also know – it is an AMAZING dieter’s dish because the only thing in it with any calorie count work mentioning is the 2 tablespoons of olive oil – and this recipe makes an ENORMOUS amount of this stuff.  I bet it could feed 6 or 8 folks – what with the rice addition and all.  A cup of eggplant has 20 calories.  2 TBS of olive oil have – GREAT CRIPES – I just looked it up!!  2 TBS of olive oil is 240 calories!  Jeez.  That explains a LOT about my ass & thighs.   Ok -still – Let’s call this 6 cups of eggplant & 2 TBS of olive oil – for a total of 360 calories for the ENTIRE RECIPE.  And it is delicious!

Again – this will make a LOT of this dish.  Be prepared for yummy leftovers.

One final note – broiling the eggplant the day before or way in advance (so they can cool) is very helpful, but not necessary.

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Vegan Punjabi Baingan Bharta – A Spicy Roasted Eggplant Dish from India with Basmati Rice

INGREDIENTS

5 medium eggplant

2 medium onions – diced

3 inch cube of fresh ginger – or 4 TBS jarred, minced ginger (fresh is better)

2 TBS olive oil

1 TBS cumin SEEDS (not ground cumin)

1 large jalapeno – seeded & diced

2 large serrano chiles – seeded & diced

4 garlic cloves – crushed

4 medium tomatoes – diced

2 TBS garam masala (recipe here – if you cannot find it made: http://allrecipes.com/recipe/easy-garam-masala/)

1 tsp ground coriander

2 tsp ground cumin

1 tsp turmeric

2 tsp salt

1 bunch fresh cilantro

Extra tomato or red bell pepper (pictured above) – diced very fine for garnish.  Garnish is important with this dish because it is really little more than a dark mush.  It needs prettifying more than your average bear.  Extra cilantro – chopped fine – can also be nice – instead or in addition.

DIRECTIONS

Prick your eggplants all over with a fork.  Line a cookie sheet with foil & place the eggplant on it & into the oven.  Broil the eggplant about 5 inches from the flame – turning OFTEN – until they are bursting & blackened on all sides.  DO NOT FORGET TO PRICK THE EGGPLANTS or they WILL explode inside your oven & that will be one crime scene you will not want to clean up.

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They will look like this when they are done.  It might take 20-30 minutes – depending on the size of your eggplant & your broiler.  You kinda can’t OVER do this – though you can under do it.  Err on the side of charring.  It adds flavor & makes removing the skin WAY easier!

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Let the eggplant cool until they are safe to handle.  HOURS of cooling is best – unless you have Grandma hands & you are impervious to scalding hot eggplant juice.

Cut the green cap end off the eggplant & remove all the flesh from the charred skin (sounds gross).  The result should look kind of like this (looks gross):

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Roughly chop this eggplant up & set it aside.

Heat the olive oil up in a pan.  When it is hot – add the cumin seeds.  Beware – they will sizzle & pop & some will jump out of the pan at you.  Ouch.

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Once these are fragrant  – about a minute – add the chopped onion & fry until they are translucent & soften.  Add the garlic & ginger & serrano/jalapenos.

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Saute this for another minute or two.

Add the chopped tomatoes.

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Stir this a minute then add the garam masala, ground coriander, ground cumin, turmeric & salt.

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Add the chopped eggplant.  Stir.  Chop the cilantro & add it to the mix & blend well.  Remove from heat.

Using a food processor or a blender – puree the entire mixture.  Return the puree to the pan to keep it warm on very low heat.  The pureeing isn’t essential but I think it delivers a more pleasing result and more completely fuses the flavors.  If you are unable to puree or choose not to – simply be sure to chop all the ingredients very finely before adding them to the recipe – especially the eggplant.  Hunks of soft eggplant can bum some people out.

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BASMATI RICE

INGREDIENTS

2 cups basmati rice – rinsed several times in a colander

1 TBS olive oil

1 tsp cumin seeds

1 tsp salt

20 green cardamom pods (if you can get them)

DIRECTIONS

Heat the olive oil in a pan.  Once hot – add the cumin seeds & the cardamom pods – again being wary of their popping & spitting.  I used 20 cardamom pods because mine were a bit old.  You might want to use fewer if yours are fresh & really pungent.  After a minute – add the rice & stir until it is all covered in oil & the spices are well blended.  Add 4 cups of water (or whatever ratio of rice to water your package suggests) & bring to a boil.  Use less water for firmer rice.  Once boiling – reduce heat to low & simmer, covered, for however long the rice package instructs you.  Remove from heat.  Fluff with a fork.

Serve the rice on individual plates.  Top with the Baingan Bharta & garnish with either finely diced tomato, red bell pepper – or extra cilantro.

Saffron Cream Pasta with Cauliflower, Tomatoes & Chili Flakes

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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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I am reposting this recipe from August 2013 because I have a new Video Vegan episode to go with it.  Here it is:

That photo is un-retouched & shot in natural light.  So – yes!  That pasta really IS that color!  Pretty to look at but with the delicate flavors of saffron and cauliflower – this is a delightful pasta dish.

I found this great saffron liquid at Super King for $7.

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That is a way cheaper option than saffron threads but saffron threads will be easier to find, I suspect.  I actually made this twice because the first time I made it – I made it with whole wheat fusilli & I didn’t like the photos.  This dish above was made with regular linguini.   The first time I made it, I used white wine & ghee (clarified butter).  The second time, I used regular butter & skipped the wine.  I think they tasted pretty much the same so I am going to post the one I made this morning.  There is only a tiny bit of the heavy cream per serving so do not be alarmed.  It isn’t as rich as you might fear.

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Saffron Cream Pasta with Cauliflower, Tomatoes & Chili Flakes

INGREDIENTS (for two very healthy servings)

1/2 lb dry pasta or your choice

1 small head cauliflower cut into bite-sized florets

2 large shallots – minced

2 tomatoes – diced

2 TBS ghee or butter (or vegan alternative)

1/2 cup heavy cream (or vegan alternative – almond milk should work fine)

1/4 cup dry white wine (optional)

1-2 TBS olive oil

1 generous pinch (1/2 a tsp or more) saffron threads steeped in 1/4 cup hot (not boiling) water OR 1 TBS (or more) saffron liquid from a bottle

Crushed red pepper to taste

Salt to taste

White pepper to taste

DIRECTIONS

Steam the cauliflower for about 5 minutes.  Set aside.

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Heat the olive oil over medium heat & saute the shallots until just soft but not browned.  If using wine – add it now & cook it off for about a minute.  Or just skip ahead.

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Add the ghee or butter and the heavy cream & the saffron.  Simmer over medium heat until it reduces by about half.  Add the tomatoes & the steamed cauliflower.

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Add salt & white pepper to taste.

Cook the pasta according to instructions, drain & add directly to the pan with the saffron sauce.  Combine thoroughly.  Serve with lots of crushed red pepper.

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Vegan Life Changing Masala with Beef & Chickpeas

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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.

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 sauc
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.

Spicy Vegan Roasted Cauliflower & Carrot & Turmeric Stew

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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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bathingandthesinglegirlcover \

vromans-back

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So – my last post was a month ago.  It was my Clean Cooking & a 21-day Arbonne Healthy Eating Detox – Vegan or Vegetarian Style post describing a 21-day detox/cleanse I was launching on.  I never posted about it again for a few reasons: the fact that the recipes from the Arbonne site made GINORMOUS quantities & I ate the same thing for days & because I just had no passion for cooking while on it.  I ended it two days earlier than my 21 day goal because – Superbowl party.  After nearly 3 weeks of deprivation – I lost 4 pounds.  4 miserable pounds.  I should not complain because one friend of mine lost nothing & another gained 4 pounds.  So – that cleanse is what you make of it but it was a great jump start to shock me out of deeply-entrenched habits.  Now – I am obsessed with TEA and pay way more attention to what I eat & where calories are coming from.  Which brings me to my day yesterday.

I was at the mall exchanging a birthday gift & realized it was lunch time & that I was hungry.  My choices were mainly a sushi spot & the Cheesecake Factory.  Since I no longer eat fish, I Googled the Cheesecake Factory’s menu to see if they had any HEALTHY (reading – low in calories) options.  The Cheesecake Factory is notorious for shockingly caloric options (see HERE) and I did not want to eat a 2000 calorie lunch – as I am still trying to keep my daily calorie intake to about 1200.  I was pleased to see a skinny cocktail menu and a super food menu.   So – I went in and I ordered a skinny margarita & the vegan Cobb salad.  I got the Cobb because I did not want to eat any of their 490 calorie “skinny” menu items.  I thought I would be really good & get a salad with proteins (garbanzos &  quinoa) and the healthy fat avocado.

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The drink was small but tasty & only clocked in at 150 calories.   Very happy with that.  The salad was not gargantuan, not over-dressed & was quite good.  Looks good, right?  Looks healthy.  Proud of myself, I considered ordering a second cocktail as I entered the stuff I had just consumed in My Fitness Pal.  It was then that my world came shattering down around me.  That fucker of a salad had 1210 calories!!!!!  1210!!!!  I could go to McDonald’s and get a Big Mac, medium fries & a medium NON-DIET Coke for under 1100.  Don’t believe me?  Look HERE on McDonald’s own site.  How the FUCK is THAT possible???  A salad?  Without a creamy dressing or any cheese or meat or bacon or croutons or fried wontons or ANYTHING naughty?   Avocado is fatty but it is not cheese & bacon fatty!  It is not BIG MAC fatty!  And that photo shows the salad with dressing on it.  It really was NOT soaked in dressing.  I was SO freaked out!  I felt SO cheated!  For 1200 calories I could have gotten pizza & wine.  Or almost anything on the menu.  Seriously.  What the fuck?  So – almonds & sunflower seeds in addition to avocado & boom!  An ass like Kim Kardashian.  I felt like I had undone 3 weeks of deprivation with one Goddamn SALAD!  Ugh.  I complained about it all fucking day.  And I am complaining now.  I will never EVER enter the CottageCheesecake AssFactory again.  I swear it.

So – driven to compensate for that outrageous lunch – I made this VERY healthy stew today.  I used a bunch of sketchy veggies cresting their use-by dates & it came out delicious.  You can add or remove produce to suit your tastes.   I only used bit of olive oil to roast the veggies & that was it.  You could eliminate even that by NOT roasting them & just throwing them in the pot to boil.  Your call.

I served myself a hearty portion of this stew today over a very carefully measured 1/4 cup of mixed ancient grains.  Truth be told – this stew does not need a grain to make it satisfying so – serve it naked or over the grain of your choice.

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Turmeric is a very healthy spice.  Here are some of the benefits of turmeric.  Look at that list or THIS one.  It will make you want to use vibrant turmeric as often as possible.

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Spicy Vegan Roasted Cauliflower & Carrot & Turmeric Stew

Makes a LOT – enough to feed 6-8 (even without a grain)

INGREDIENTS

1 head cauliflower – cut into bite-sized florets

10-15 carrots – chopped into bite-sized pieces

1 large onion – chopped

1 red bell pepper – cut into matchsticks

2 jalapenos – chopped (optional)

2 (15 oz) cans of garbanzo beans (drained)

2 (28 oz) cans of diced tomatoes

10 garlic cloves – chopped

10 oz broccoli (VERY optional – I only used the broccoli rabe I had because it was wilting)

1-2 TBS turmeric (start with one & add more if you like)

1 BS ground cumin

1 TBS ground coriander

2 tsp cayenne pepper (optional)

1 tsp cinnamon

2 tsp ground cardamom (LOVELY but can be omitted if you cannot find it)

4 cups vegetable stock (or water)

Olive oil

S&P

Chopped parsley or cilantro as garnish

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DIRECTIONS

If roasting the vegetables:

Heat the oven to 475.

Toss the cauliflower, carrots, bell pepper, onion & jalapenos in a light coating of olive oil & some S&P.  Roast for 20-30 minutes or until just beginning to brown.  Add them to a large stock pot with the remaining ingredients & cook until the veggies are all tender & the stew thickens a bit.

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If not roasting them – just throw them in with the remaining ingredients & cook until the veggies are all tender & the stew thickens a bit.  Add water to thin it if it gets too thick.  Cook it down if it is too watery.  Season with S&P & garnish with parsley or cilantro.

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