DDD #96 – Vegan Parsley Herbed Potato Gnocchi

Leave a comment

All Photos © Christine Elise McCarthy 2018

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.

~

Image


 

Click the image about to watch the gnocchi video.

OK – spicy marinara is really arrabbiata – I know.  And I have posted many versions of simple pasta sauce before but I am just gonna go ahead and post another here.  Pasta sauce is so easy – there is no excuse to buy bullshit jarred sauce at a far greater price.   HERE is one you can make in the time it takes your pasta to cook.  But – in a pinch – your favorite jarred sauce will do.

I used some wrinkly sad cherry tomatoes in my sauce.  Every time I consider whether produce is still edible, I think of the Diary of Anne Frank.  They lived on sub-par or rotting produce.  For years.  So, I am usually guilted into finding a way to use the questionable items.

Image

Gnocchi are remarkably easy to make, too.  Once the potatoes are baked – it can all come together pretty quickly & so incredibly delightfully.  This recipe should feed 4 pretty easily but if you want to save a bunch for the future – simply put uncooked gnocchi on a cookie sheet lined with parchment paper.  Put the sheet in the freezer & once the gnocchi are frozen, put them into sandwich bags in the freezer.  When you want to eat them – boil them frozen or they will get gooey.

In the past, I have made these with eggs but this recipe is vegan & they came out SO LIGHT & PILLOWY!   I will never use eggs in gnocchi again.  I had to subsidize my Russet potato quotient with some random yellow potato.  It didn’t hurt anything.  But try to use Russet because of the starch & moisture factors.

Image

Vegan Parsley Herbed Gnocchi with a Spicy Basil Marinara

INGREDIENTS

for the gnocchi

3 lbs Russet potatoes

1 TBS olive oil

1 cup chopped fresh parsley

1 1/2 cups (plus more) flour

S&P to taste

for the spicy basil marinara

1 6 oz can tomato paste

2 28 oz crushed tomatoes

30 grape or cherry tomatoes – quartered

1 TBS olive oil

6 garlic cloves – chopped

1/2 cup chopped basil

1-3 tsp crushed red pepper – optional

S&P to taste

Image

Image

DIRECTIONS

for the spicy basil marinara

Heat the olive oil over medium heat & saute the garlic for about 30 seconds.  Add the tomato paste & fry another minute or so.  Add the crushed tomatoes, chopped tomatoes & basil & about 1 cup of water.  Add the crushed red pepper – if using.

Simmer covered on low for the hour it takes to bake the potatoes.

Image

Image

for the parsley herbed gnocchi

Heat the oven to 400 degrees.  Bake the potatoes (directly on the rack) for an hour or until soft.

Halve the potatoes & let cool a bit & then peel them.  If you have a ricer – rice the potatoes.  Otherwise – mash’m up good with a potato masher.

Image

Image

Image

Image

Mash in the olive oil, parsley & some S&P.  By hand, incorporate the flour 1/2 cup at a time until you get a dough that you can handle without it being too sticky.  Depending on the sort of potatoes you used & their moisture – this might take more or less flour.

Roll out chunks of the dough into snakes less than an inch thick & cut into gnocchi.

Image

Image

You can leave them like that or roll them on a fork or a gnocchi board to get little grooves on them.

Image

I like the little gnocchi board so that is what I used.  They are super cheap – if you decide to buy one – like maybe $5.

Image

Image

Now – you can either freeze a bunch as I explained above or get to cooking them up.  I let mine sit out an hour or so.  It didn’t harm them.

Boil some salted water & when it is rolling – add the gnocchi.  They are done when they float & stay at the top.  Scoop out with a slotted spoon & serve with the marinara & more basil.  Add some cheese or vegan cheese – if you desire.  YUM!

Image

Image

Oh – and remember to buy my book!  IT IS HILARIOUS!  www.BathingBook.com

Image

Vegan Rice Paper Bacon

4 Comments

 

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 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.

4-14-16 (3)

4-14-16 (8)

BathingandthesinglegirlCover

vromans back

IMG_5146

Photo credit: Veganer.nu

So!  The vegan world has been all abuzz recently about this new invention – rice paper bacon.  I admit to having held a deep skepticism about how it might taste but I researched photos & recipes.  THIS ONE seemed the easiest & looked very good – so I tried it.  And OH MY GOD!  Really easy, as fast as real bacon & damned convincing!   A revelation!

Vegan Rice Paper Bacon

INGREDIENTS

Rice paper sheets

2 TBS olive oil

3 TBS soy sauce (or tamari or liquid aminos)

6 TBS nutritional yeast

1/2 tsp liquid smoke

4-14-16 (1)

4-14-16 (2)

4-14-16 (4)

DIRECTIONS

Cut the rice paper into strips.

Mix the remaining ingredients.  Get a bowl of water.

Heat a frying pan.  I sprayed mine with cooking spray.  Soak the 2 strips in the water a few seconds until they soften.  Squeeze excess water off the first one & dredge it through your smokey paste.  Stick the other strip to one side of the dredged slice to make it a double thick slice (single thickness is too fragile in the pan).  Dredge the thicker slice again & fry it 2 minutes or so on each side or until it starts to get crispy but before it burns.  Drain on paper towels.   Repeat.

Taste.  Lose your shit.

Vegan Tuscan Two White Bean Soup with Turnip Greens for the Slow Cooker

Leave a comment

All Photos © Christine Elise McCarthy 2015

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

images (1)download (1)

~

5-20-15 (169) 5-20-15 (148)

BathingandthesinglegirlCover vromans back

OK – another easy & delicious one.  Makes a boat load so get ready to freeze some.  I made this by basically throwing every bit of produce I had in my house into a crock pot & going to work.  And – as I love to do – returned many hours later to a home that smelled like somebody that loved me had been here cooking for me all day.  The ingredients are flexible so do not worry if you are missing a few or want to add others.

5-20-15 (144)

5-20-15 (154)

5-20-15 (174)

Vegan Tuscan Two White Bean Soup with Turnip Greens for the Slow Cooker

Makes a shitload so use a large slow cooker

INGREDIENTS

1 lb dry large lima beans (or other white bean – but these get so creamy – I really suggest them)

1 cup dry cannellini or great northern beans (or other white bean)

1 large onion – diced

1 bunch turnip greens – chopped

1 red bell pepper – seeded & chopped

4 carrots – sliced

4 celery stalks – chopped

4 sprigs fresh oregano

4 garlic cloves – chopped

1 cup parsley – chopped

1/4 cup basil – chopped

4 bay leaves

2 tsp dry sage

2 tsp dry thyme

12 cups vegetable stock

S&P

Garnish – more parsley or basil or grated Parmesan (vegan or otherwise)

5-20-15 (128)

5-20-15 (129)

5-20-15 (131)

5-20-15 (132)

5-20-15 (137)

5-20-15 (179)

5-20-15 (146)

5-20-15 (156)

5-20-15 (161)

DIRECTIONS

Put everything into a slow cooker & cook on high for 8 hours.  Alternatively – you can wait until it is about 30 minutes from being done before you add the fresh basil, parsley & the chopped turnip greens.  This will allow them to keep their color & flavor a bit more.

Garnish & slurp it up!

5-20-15 (145)

5-20-15 (165)

5-20-15 (180)

Vegan White Chicken Chili (Chowder)

Leave a comment

 

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)

~

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.

~

Image

 

vromans front

vromans back

www.BathingBook.com

OK – first of all – I have to admit I am home.  Alone.  A LOT.  And sometimes a gal has to amuse herself any way she can.  A few months ago – I found this HILARIOUS thong on Ebay:

ImageImage

They come from China & cost about $5 including shipping.  I sent one to the badass, Miles Miller & one to my stepdad – anonymously.  I wonder if they can even figure out what it is.  I bet my stepdad is using it as a headband while he does cardio at the gym.  I will never know but still I laughed & laughed!

I crack myself up!

5-23-14 (32)

BYMT_MicroMarketing_FreeCoupon

Now – onto this chili.  I have never had real white chicken chili.  I gave up chicken 25 years ago or so – so I had no idea what to expect with this stuff.  Having made it the other day – I can tell you this is just a glorified & very thick chowder.  I love chowder – so that is cool – but come on.  It is not a very summery meal – that’s all I am saying.  But it sure tasted good & is REALLY EASY!   I made this vegetarian but it can easily be vegan – or – if you are a sissy – you can put dead birds in it.  I recommend the faux chicken.  It is cruelty-free & you can confidently engage in staring matches with chickens without flinching from the weight of your guilt.

I used real cream cheese but they make a vegan one – so don’t get your panties in a bunch.  If you are vegan – use the vegan version.  Wasn’t that easy?  🙂

Image

Image

Image

Image

Image

Vegan White Chicken Chili (Chowder)

Serves a lot – like – 6?

INGREDIENTS

1/2 – 1 lb faux chicken (depending on how dense you like it) – chopped into cubes

5 (15 oz) cans white beans

1 onion – diced

4 celery stalks – diced

2 ears corn – kernels cut from the cob

1-2 TBS olive oil

4 garlic cloves – minced

1 cup vegetable stock (or more – depending on how thick you want the chili)

4 oz can diced green chiles (hotness of your desire – double it for more flavor) – I used HOT

2 tsp ground cumin

1 tsp paprika

1 tsp ground coriander

1 tsp dry oregano

1 tsp (or to taste) cayenne pepper

8 oz cream cheese (or vegan alternative)

S&P to taste

Potential garnishes: Lime wedges, chopped fresh jalapenos, chopped cilantro, avocado, grated jack cheese (or, you got it!  Vegan alternative)

ImageImage

Image

Image

DIRECTIONS

If you want a creamier base for the chili – puree two of the five cans of beans.  Drain first for thicker chili – or not if you like it more chowdery.  Set the puree aside.  If you want thick chili, add the stock in small increments (when that time comes) or not at all.  Depending on the consistency you want – you can use lots of stock or none at all.  Drain the beans for thick chili, do not if you want a chowder.

Heat the olive oil in a large stock pot over med-high heat.  Add the onions, celery & faux chicken.  If you use real chicken – cut it small & brown it.

Image

Image

Once the vegetables are soft & the chicken begins to brown a bit add the garlic FOR THIRTY SECONDS.  Garlic burns fast & you do not want burnt garlic.

Add 1/2 of the cup of stock (or less – if you want a very thick chili), chiles & spices & bring to a boil then lower to a simmer.

Add the cream cheese, corn, whole beans (drained & rinsed for thick chili – or with the water for a chowder) & the pureed beans.  DO NOT FREAK OUT when the cream cheese starts to look curdled.

Image

That looks fucking nasty but, trust, the cheese WILL melt & become creamy.  In twenty minutes of so – it should all come together nicely.  If it is too thick, add more stock.  If it is too thin, raise the heat & cook it down.

Season with S&P & garnish as you please.  MMMMM!   Now get on Ebay & buy your man some hilarious panties!

Image

Image

Image

Image

Image

Image

Image