DDD #50! – Vegan Mongolian Beef

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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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Click the image above to watch the video.

This dish might be one of the tastiest & easiest recipes I have ever posted!

I steamed the broccoli separately.  I recommend this highly as a way to avoid overcooking it & to keep it from turning an unsightly dark brown color from the sauce.  You can use any kind of rice you like – or put this over noodles of some kind – but try it!

This is a REALLY easy dish to make.  It made my house smell like a Chinese restaurant (in the best way) & was so shockingly good – it was all I could do not to eat the entire recipe in one sitting.  The leftovers were even better today & I wasted no time devouring them.  I think you will be blown away by how Goddamn tasty this fucker is.

Ultra Easy Vegan (or not) Spicy Mongolian Beef 

serves 2

INGREDIENTS

Steamed rice of your choice

1 (8 oz) of your choice of faux beef

1-2 TBS avocado oil (or vegetable or olive oil or oil of your choice)

Cornstarch

1 tsp – 1 TBS crushed red pepper (or sriracha or other chili paste – or hoisin sauce) – optional

1 TBS minced ginger (I used jarred)

4 garlic cloves – minced

1/3 cup low sodium soy sauce

1/3 cup water

1 heaping TBS or more (to taste) brown sugar

1/2 cup shredded carrots

4 scallions sliced

Garnish – sliced scallions, sesame seeds

DIRECTIONS

Toss the fake meat in just enough cornstarch to cover it.

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Heat 1 TBS olive oil in a large saute pan.  Add the crushed red pepper & the meat.  Fry the meat until the outside begins to brown or get a bit crusty.  Maybe 3-5 minutes.  If using real meat – cook it to your desired doneness.  Put the meat on a plate & set aside.

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Lower the heat on the pan to med-low and add another TBS (more or less) of oil  Add the garlic & ginger & let saute about a minute & then add the water, soy, carrots & sugar.  Increase heat to a boil.

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The sauce should thicken pretty quickly.  Add the cooked meat & scallions.   Add some rice to the situation & eat the two servings on your own.  Get drunk & start shit-talking on Facebook about what a badass, cooking muthafuckah you are.

It happens.  Don’t judge yourself.

 

Vegan Mega Lemon and Garlic Chicken and White Beans with Mint-Basil Pesto for the Slow Cooker

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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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OK, kids – it’s another easy slow cooker meal.  I added a little fresh Mint-Basil Pesto – but you need not.  I used a fuckton of garlic & a shitload of lemon – but you can tone these down, if you prefer.  I used the always awesome Beyond Meat – of which (full disclosure) – I am not officially a SuperFan!  Check it out HERE – but you can use real chicken, if that’s your bag.  I served it over pasta but rice would work, too, or this could be served as a sort of white chili.  It is all up to you!  Isn’t that nice?

Mint-Basil Pesto

INGREDIENTS

2 cups fresh basil

1/2 to 1 cup fresh mint leaves (depending on your passion for mint)

1/4 cup almonds (or walnuts or cashews)

2 garlic cloves

1/4 cup Parmesan (or vegan alternative)

Olive oil (Use just as much as you need to get the pesto to the consistency you like. I used very little – maybe 1/8 cup – but you might like your pesto thinner.)

1 TBS lemon juice

S&P

DIRECTIONS

Puree all in a food processor.  Season with S&P.

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Vegan Mega Lemon and Garlic Chicken and White Beans for the Slow Cooker

Serves 6-8 with rice or pasta

INGREDIENTS

2 cups dry white beans (or canned)

9 oz vegan chicken – thawed & shredded

1 onion – sliced or chopped

20 cloves of garlic – smashed

zest of one lemon

juice of two lemons

5 cups vegetable stock

1 TBS crushed red pepper (or less – to taste)

S&P

Cornstarch

Garnish – Mint-Basil Pesto (recipe above), lemon wedges, fresh basil, cooked pasta or cooked rice.

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DIRECTIONS

Do not put the lemon halves in your slow cooker – like you see above.  I think this added a touch of bitterness.

Put everything except the cornstarch into a slow cooker & leave it on high for 6 hours.  If it is too thin – add 1 2 TBS cornstarch to 1/4 cup water & whisk together.  Add to the slow cooker – on high – and it should thicken nicely.  If it is too thick – add a bit of water.  Season with S&P.

Or..

Stove-top – just use canned beans & cook until the onions are tender & the flavors meld – maybe 45 minutes.

Serve with rice or pasta or on its own.  Top with the pesto & garnish as you desire.

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Super Ultra Easy and Guiltless Vegan Mashed Cauliflower with Chives and Scallions

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All Photos © Christine Elise McCarthy 2014

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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It doesn’t get a whole lot easier than this.  Guiltless mashed “potatoes” –made from cauliflower.  I have posted many variations on this theme.  This is only the latest.  You can really add anything to these that you might add to a mashed potato.  I have been regrowing scallions from the white rooted ends of scallions I bought & used.    All you do is put the ends in some water as instructed HERE & in about a week – once they get going – transplant them in some dirt.   Brilliant!  Anyway – I have lots of homegrown scallions now & wanted to use some – hence this recipe.

(Photo from www.TheKitchn.com)

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Super Ultra Easy and Guiltless Vegan Mashed Cauliflower with Chives and Scallions

INGREDIENTS

1 head cauliflower cut up into large florets

1/4 cup chopped scallions and/or chives

1 TBS vegan (or other) butter

Homemade (or other) almond milk to taste (I used none)

Salt & pepper to taste (use a lotta salt)

Extra chives and/or scallions as garnish

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DIRECTIONS

Boil the cauliflower about 10-12 minutes or until soft.  Drain & return to the pan.  Mash with salt, herbs & butter.  I used an immersion blender.  A potato masher or a food processor would both work, too.  I added no almond milk because I like these guys on the thicker side but you can add as much as you need to get the texture you prefer.  Season with S&P & garnish with more chopped herbs!

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The top video there is trailer for my novel.  The second is me reading from it a while back – at Vroman’s.

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vromans back

 

Super Ultra Easy Any Season Spicy Salsa

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All Photos © Christine Elise McCarthy 2014

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

images (1)download (1)

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All my posts now have a VERY customizable PRINT & PDF option.  Create a PDF & save the recipe to your computer or print it out.  It offers a “remove images” option & you can delete any part of the post you do not need before printing.  The button is below by the Twitter & Facebook links.

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Listen, people.  Not everything has to be labored over or locally sourced or a pain in the ass to be totally legit & delicious.  This salsa is spicy & yummy & you make it in your fucking blender.    Winter in the northeast?  No worries.  This salsa is spicy & kick ass & you won’t, I promise, you WON’T miss chopping sloppy, ripe tomatoes & other shit to make some pico de gallo.  Pico de gallo that NOBODY will presume cost you hours of chopping & three Bandaid wrapped finger cuts from chopping with a dull knife.  Don’t be a bitter, wounded – literally & otherwise – douche that has to tell everyone “I made that myself!” – because, frankly, they all really should kiss your ass for making them homemade pico de gallo when you know they probably open a jar of Pace Picante sauce when home alone.

But I digress.

Just buy these ingredients & stick’m in a blender or food processor & be done with it.

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Super Ultra Easy Any Season Spicy Salsa

This make a LOT – like PARTY quantity

INGREDIENTS

1 15 oz can FIRE-ROASTED tomatoes

3 tomatoes (ripest you can find but don’t sweat it if they ain’t really ripe)

1 4 oz can fire-roasted green chiles

1/2 sweet or red onion

1/2 red bell pepper

4 garlic cloves

juice of 1 lime

1 jalapeno (I didn’t seed mine for extra heat)

1/2 cup cilantro

1 tsp salt

1 tsp ground cumin

1 tsp cayenne or chili pepper

Puree that shit.   Season a bit more with lime or salt or whateverthefuck you like.  Done.

See?

Maybe serve this over my Vegan Ground Beef Taco Bowl with Cilantro Scallion Lime Cauliflower Rice?

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The top video there is trailer for my novel.  The second is me reading from it a while back – at Vroman’s.

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vromans back

 

Ultra Easy Vegan (or not) Spicy Mongolian Beef with Broccoli

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All Photos © Christine Elise McCarthy 2013

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

images (1)download (1)

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All my posts now have a VERY customizable PRINT & PDF option.  Create a PDF & save the recipe to your computer or print it out.  It offers a “remove images” option & you can delete any part of the post you do not need before printing.  The button is below by the Twitter & Facebook links.

~

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I usually find faux meats to be pretty useless.  The texture is never convincing & the flavor is typically kinda yucky.  You need a lot of other things going on in the way of sauces & spices to fool even those, like myself, who are very eager to be fooled.  I’m no ball-buster on this front.  I accept Diet Coke as a substitute for Coke (though I seldom drink either of those toxins – preferring to poison myself with the sugar & other bad elements of a bottle of wine).  I accept veggie dogs & veggie burgers as the phony version of their animal-based counterparts – even though I know no meat eater would ever be tricked.  But the faux chicken patties & fake buffalo wings & fake bacons are entirely unacceptable (excepting the chemical-burn-producing BACOS – which I love – and will eat out of the jar – embracing the stalactites of flesh that dangle from the roof of my mouth afterward as a small price to pay for the sensation of eating bacon).  Until recently (because of this report HERE on Fukishima & the west coast of the US) – I preferred to use various seafood items in place of meat but now even that has been taken from me.  And, frankly, this blog is like a insatiable zombie.  Like this zombie protest –

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this blog makes similar monomaniacal demands of me – but it demands new recipes instead of brains.  Not a vegan & not a meat eater – I am, I guess, a new vegetarian after 20-25 years of identifying as pescatarian.  Anyway, it gets hard to come up with new things to make all the time when so much of the average person’s diet is off my menu.  When I add in calorie considerations (a gal cannot live on mac & cheese and pizza forever without repercussions) and then other foods I am trying to avoid – like corn and soy – which Monsanto is starting to scare me off of – and then add budget considerations – I sometimes find myself in a culinary no-man’s land.  So – in a moment of desperation, I bought these Trader Joe’s Beef-less Strips.

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I know.  They contain soy.  But fuck it.  I had little hope that these would be any more satisfying than other items of this ilk, anyway, and so they sat in my fridge for weeks.  Finally, last night, I decided to mix them up with some broccoli & make an Asian-inspired beef dish.  I broke down (out of laziness) and picked up a container of steamed rice from a local Thai joynt – even though I try to avoid white rice as much as possible, too.  (Are you beginning to understand the too-much-information foodie-world I have gotten myself into?)

The resulting dish might be one of the tastiest & easiest recipes I have ever posted!

I steamed the broccoli separately.  I recommend this highly as a way to avoid overcooking it & to keep it from turning an unsightly dark brown color from the sauce.  You can use any kind of rice you like – or put this over noodles of some kind – but try it!

This is a REALLY easy dish to make.  It made my house smell like a Chinese restaurant (in the best way) & this fake beef shit was so shockingly good – it was all I could do not to eat the entire recipe in one sitting.  The leftovers were even better today & I wasted no time devouring them.  If you eat actual meat – feel free to use that.  I think you will be blown away by how Goddamn tasty this fucker is.

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Ultra Easy Vegan (or not) Spicy Mongolian Beef with Broccoli

serves 2

INGREDIENTS

Steamed rice of your choice

Broccoli (quantity is up to you but I used one very large head) – cut into florets

1 (8 oz) package of Trader Joe’s Beef-less Strips (or other brand – or a similar quantity of real steak strips)

Olive oil

Cornstarch

1 tsp crushed red pepper (or sriracha or other chili paste) – optional

1 TBS minced ginger (I used jarred)

4 garlic cloves – minced

1/2 cup soy sauce

1/2 cup water

2/3 cup brown sugar

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DIRECTIONS

Make the rice & set aside.  Steam the broccoli in about 1/4 inch of boiling water – in a covered pot – for about 2 minutes.  Drain & return to dry pot, cover to keep warm & set aside.

Toss the fake (or real) meat in just enough cornstarch to cover it.

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Heat 2 TBS olive oil in a large saute pan.  Add the crushed red pepper & the meat.  Fry the meat until the outside begins to brown or get a bit crusty.  Maybe 3-5 minutes.  If using real meat – cook it to your desired doneness.  Put the meat (real or otherwise) on a plate & set aside.

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Lower the heat on the pan to med-low.  Add the garlic & ginger & let saute about a minute & then add the water, soy & sugar.  Increase heat to a boil.

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The sauce should thicken pretty quickly.  Add the cooked meat.  Toss with the broccoli or serve the broccoli as a side.  Add some rice to the situation & eat the two servings on your own.  Get drunk & start shit-talking on Facebook about what a badass, cooking muthafuckah you are.

It happens.  Don’t judge yourself.

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