DDD #132 – Hearty Vegan Beef & Vegetable Stew

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All Photos © Christine Elise McCarthy 2019

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

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To watch the video – click the image above.

There are about an infinity of ingredients in this stew – most of which can be eliminated without a negative impact on this dish.  I happened to have all but mushrooms, an onion & carrots on hand.  If you are missing an ingredient or two (or three) – I think you will still like the results.

I used those vegetarian bouillon cubes above but I am going to stop buying them.  They contain palm oil & an obscene sodium content so – I will be moving on to Better Than Bouillon, when my supply of these runs out.

I served my stew over mashed cauliflower.   When I was done eating – I mixed the leftover mashed cauliflower directly into the stew.  This had the effect of making it seem thicker & denser – but it is just cauliflower – so it actually lightens the dish up.

**NOTE – I made this in a slow cooker (on high) while I hiked.  It was pretty much done when I returned 2 1/2 hours later.  You could make this just as easily stove top – maybe in less time.  Just bring to a boil & simmer until the veggies are cooked.  To thicken it – return it to a boil.  Whisk 1/4 cup cornstarch into some hot water & add to the boiling stew.  It should thicken nicely.  If not – do it again.  Add water if it gets too thick.

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Hearty Vegan Beef & Vegetable Stew for the Slow Cooker

Serves 6 or more

INGREDIENTS (VERY flexible – both in what you use & quantity)

Olive oil (or the cooking oil of your choice)

1 (9 oz) vegan ground beef (or more) – I recommend Beyond Meat

1 package (or more) of Gardein Beefless Tips (or your favorite vegan cubed steak)

1 onion – diced

2 Portobello mushroom – cut up (or whatever mushrooms you prefer)

4 carrots – sliced

2 jalapenos – diced (optional)

1-2 cups cubed white-fleshed potato of any variety (I don’t peel my potatoes)

1 small sweet potato – cubed (I don’t peel my potatoes)

2 celery stalks – chopped

4 radishes – cubed (I only used them because I had them so they are very optional)

2 tomatoes – diced (or a cup of canned diced tomatoes)

2-6 garlic cloves – minced

5 cups vegetable stock

1 cup dry red wine (optional) – or another cup of stock

6 oz lima beans (I used frozen)

1-2 cups peas (I used frozen)

1 cup corn (I used frozen)

1/4 cup pasta sauce (I used Rao’s but you can use your favorite or omit it)

1 TBS Bragg’s liquid aminos OR soy sauce OR tamari

1 TBS dry mustard

1 TBS vegan Worcestershire sauce

1 TBS Kitchen Bouquet (seasoning available in the spice aisle or near gravy ingredients)

Few squirts Maggi  (seasoning available in the spice aisle or near gravy ingredients)

1 tsp smoked (or regular) paprika

2 bay leaves

6 whole coves

1 tsp agave nectar (or sugar)

1/4 cup chopped parsley

1/4 cup nutritional yeast (optional)

1/4 cup corn starch (or more)

S&P

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DIRECTIONS

I really prefer slow cooker recipes that require ZERO prep.  Recipes where you just dump the shit into the cooker & go away.  But – I really wanted a stew-like flavor here so – I thought cooking the onions & bringing their flavor – & the flavor of the sauteed mushrooms were important.  Also – browning the steak cubes assists in the visual presentation.  You could certainly just dump it all in & would probably be just as happy with the result.  Your call.

So – heat 2 TBS or so of oil & saute the onions & the beef cubes.  When the onions start to brown.  Add the garlic & saute one minute.  Add the wine (or stock) and quickly deglaze the pan.  Put this into the slow cooker.

In the same pan, add another TBS or so of oil & saute the mushrooms until they begin to sear.  Deglaze the pan with a tiny bit of water & add the mushrooms to the slow cooker.

If you are going stove top – do the steps above & then put those things & the rest of the ingredients (EXCEPT THE CORNSTARCH) into a huge stock pot, bring to a boil & simmer until the vegetables are tender – not more than 1/2 hour.  To thicken it – return it to a boil.  Whisk 1/4 cup cornstarch into some hot water & add to the boiling stew.  It should thicken nicely.  If not – do it again.  Add water if it gets too thick.  Season with S&P.

If you are slow cooking it – dump the rest of the ingredients (EXCEPT THE CORNSTARCH) into the slow cooker & leave it covered & on high for 3 hours or so.   To thicken it – remove the lid. Whisk 1/4 cup cornstarch into some hot water & add to the boiling stew.  It should thicken nicely.  If not – do it again.  Leave the top off until it thickens.  Add water if it gets too thick.  Season with S&P.

If you have am Instant Pot or pressure cooker – Cook for 15 minutes.

Serve over rice or mashed potatoes or – as I did – over mashed cauliflower.   When I was done eating – I mixed the leftover mashed cauliflower directly into the stew.  This had the effect of making it seem thicker & denser – but it is just cauliflower – so it actually lightens the dish up.

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DDD #111 – The Ivy Copycat Grilled Vegetable Salad with Lime Vinaigrette

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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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Click the image above to watch the video.

The Ivy Copycat Grilled Vegetable Salad with Lime Vinaigrette

serves 2 as an entree

INGREDIENTS

for the dressing

Juice of 1-2 limes

match the lime juice with an equal part of olive oil so it is 50/50.

Add about 1 TBS each of balsamic vinegar (or other vinegar) and agave

Season to taste with S&P.

Combine & taste.  Tweak to suite your palate.

for the salad

Your choice of greens – or a mixture (arugula, romaine, butter lettuce, watercress, field greens – your call)

1 zucchini

1 yellow squash

2 ears fresh corn – in the husks

1 bunch asparagus – tough bottoms trimmed

1 red bell pepper – seeded

1/2 cucumber – diced

1 handful cherry tomatoes – haved

3-4 radishes – chopped

1/4 small red onion – diced

1 avocado – chopped

OPTONAL  – chopped herbs (basil or cilantro), protein (chickpeas, black beans, vegan chicken or any other protein you desire)

DIRECTIONS

Make the dressing while the veggies are grilling.

Slice the zucchini & squash in 1/4 inch thick slices & grill until softened & there are grill marks – turning a few times.  Do the same with the red pepper & asparagus.  Set aside.  Grill the corn in the husks until blackened on the outside.  Cool & throw the husks away then cut the corn from the cobs.

Now – just assemble the salad the way you would any other.  If there are going to be leftover veggies – do not dress them.  They will stay fresher in the fridge undressed.

Serve & enjoy!!!

 

DDD #89 – Vegan Spicy Szechuan Lo Mein Noodles with Vegetables

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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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This is a really easy recipe but truly makes a fuckton.  So, unless you are feeding a large group or intend to eat this for days, consider cutting the recipe down.  The veggies you choose to use are up to you.  This can be made with no veggies at all or with regular pasta.  It is a very forgiving dish.

Click the image above to watch the video.

Vegan Vegetable Spicy Szechuan Lo Mein Noodles

Feeds 10 or more

INGREDIENTS

2 1/2 lbs of SOFT (or cooked) lo mein or chow mein noodles or even cooked spaghetti

1/2 lb vegan meat of choice (I used leftover Tofurky ham) – diced (very optional)

for the veggies

2 tsp hot chili oil (or other oil)

2 tsp sesame oil

1 small onion – diced

6 long beans (or other green beans) chopped

1 bell pepper (I used 1/2 red & 1/2 yellow) – diced

1 zucchini – diced

2 dozen snow peas – trimmed & sliced

6 mushrooms – sliced

2 small heads of broccoli – cut into florets

5 or 6 carrots – chopped

1 cup purple (or other) cabbage – chopped

8 oz can sliced water chesnuts – drained

6 bird’s eye chilis – split (optional)

1/2 cup water

for the sauce

2 TBS minced ginger

4 garlic cloves – minced

1 tsp Chinese 5 Spice

2 TBS Shaoxing cooking wine or rice vinegar

4 TBS light soy sauce

2 TBS dark soy sauce

1 tsp agave

1 large handful Thai basil (or other basil)

GARNISH – more shredded basil or cilantro, sesame seeds, sliced scallions, lime wedges

DIRECTIONS

In a very large wok, heat the two oils.  Add all the ingredients in the “for the veggies” list.  Heat over high heat for about 5 minutes or until the veggies are tender.

Add the noodles, faux meat (if using) & everything in the “for the sauce” list.  Combine & heat through.

Serve with your garnishes of choice.

Vegan Chicken & Vegetable Pad Thai Rice Noodles and Silom Thai Market & Vegan Meat GALORE!

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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.

I have written about my favorite local Thai market, Bangluck, many times.  I have also mention Silom market.   Silom is where I found the vegan beef I used in my Vegan Spicy Szechuan Orange Beef & Wide Rice Noodles – seen just above.   But – while I was impressed with the vegan meat discoveries in the center freezers – somehow – I missed that they have an entire WALL of freezers – stocked to the brim with vegan meat options!  Look at this shit!

They have dozens & dozens of options.  Some are already prepared – like orange or sesame chicken – and some are not.  Huge bags, small bags.  Seafood, beef, pork & chicken.  Just a regular vegan wet dream!  INCREDIBLE find!  Not sure how I missed it all these years.

The store itself is very ghetto and the security guard out front suggests Silom is a front for some other more nefarious industry than peddling soy products.  But still – it is CHOCK full of cheap but exotic rices & sauces & veggies & BIZARRE-looking desserts & bug-based pastes.  Yes – bug.  That story is HERE.  Here are a few more views of the mecca that is Silom.

That is some fine looking jewelry!

Anyway – I love this place & they almost always have Keffir lime leaves which are like a Thai restaurant in a tiny bag.  They smell SO good!

Anyway – I digress – because I used my favorite faux chicken ever – Beyond Meat – in this Pad Thai.  I used the Pad Thai noodles you see above because they were handy at Silom.  You can use some like this or ramen noodles or even regular pasta.

I also used tamarind paste (also from Silom) but it is not critical.  Not critical but it does add authenticity.

If you cannot find the ingredients I used (tamarind paste or the homemade vegan fish sauce) – there are plenty of other options.  I will list a few in the ingredients list.

Vegan Chicken & Vegetable Pad Thai Rice Noodles

serves 2-4 (depending on appetites)

INGREDIENTS

1 lb pad thai (or other) noodles – cooked according to the package

9 oz vegan chicken

2 TBS coconut oil (or other cooking oil)

1 red bell pepper – cut into slivers

2 cups shredded or matchstick carrots

2 garlic cloves – chopped

1-2 red (or green) jalapeno peppers – diced (optional)

1 small head broccoli – cut into florets

1 cup sprouts

GARNISH – cilantro, lime wedges, chopped peanuts (I used crushed almonds)

for the Pad Thai sauce

(double this recipe if you like a heavy sauce on your noodles)

3 TBS of brown sugar (more if you like a sweeter Pad Thai)

1/4 cup liquid aminos (or soy sauce or tamari)

2 TBS rice vinegar

2 TBS lime juice

2 garlic cloves – minced

1 TBS chili paste –  sambal oelek (or sriracha if you cannot find chili paste) – OPTIONAL

1 TBS tamarind paste (or tomato paste or peanut butter – each will be very different but still tasty)

2 TBS homemade vegan fish sauce (or just more soy sauce)

DIRECTIONS

Prepare the noodles & set aside.

Either whisk the sauce ingredients together or warm them on a stove until the sugar dissolves.

Heat the oil in a large saute pan.  Add the red bell, sprouts, broccoli & carrots & saute until tender but not soggy.  Add chicken & garlic & combine for one minute.  Add noodles & sauce (if you doubled the sauce recipe, add it incrementally until you have a ratio that suits you).  Combine & heat through.

Serve with peanuts, cilantro & lime wedges.

Spicy Vegan Szechuan Beef & Vegetable Stir-Fry

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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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This is really easy & does not use any ingredients that are especially exotic.  I added WAY too many hot peppers & blasted my face off with this one – so – I will recommend using less spice here than I did.  I used Gardein Beefless Tips that I found in the freezer section of my local Ralph’s.  You can use these or any other meat replacement you prefer.  The ratio of veggies is an entirely personal one.  You can take my suggestions or wing it – or just go straight beef & rice.  Your call.  But it is easy & bursting with flavor!

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Spicy Vegan Szechuan Beef & Vegetable Stir-Fry

Serves 4 with cooked rice

INGREDIENTS

Cooked rice of your choice

2 TBS coconut oil (or other cooking oil)

9 oz meatless beef – defrosted

2 cups broccoli florets

2 bell peppers – seeded & cut into strips

3 carrots – chopped

1 leek or medium onion – chopped

1 large zucchini – chopped

4 oz mushrooms – sliced

1-2 jalapenos or serranos (seeded to lessen the heat) – or to taste – diced

1-3 tsp cornstarch (optional)

for the sauce

2 TBS vegan oyster-flavored or mushroom-flavored sauce

1 TBS minced ginger

1 TBS minced garlic

2 TBS chili garlic sauce (or sambal oelek)

1 TBS liquid aminos (or tamari or soy sauce)

1 TBS dark soy sauce

1 tsp chili oil

1 TBS sesame oil

1 TBS dark berry jam (or molasses or brown sugar)

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INSTRUCTIONS

Cook the rice & set aside.

Mix the sauce & pour it into the bag with the faux beef & smoosh it around to marinate.

Heat the coconut oil in a wok or large fry pan.  I added the leeks & carrots & mushrooms first – because they take the longest to soften.

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Add the fest of the produce.  Broccoli & zucchini cook fastest – so I added them last.  Once the veggies are cooked to your liking, stir in the beef & marinade.  You might want to add a bit of water – but not much.  If the sauce feels too thin – whisk in a tsp of cornstarch.  Mine did not need it but yours might.  Toss to heat through & serve with rice.

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Vegan Spicy Green Coconut Curry with Vegetables & Split Lentils for the Slow Cooker

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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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Slow cooker recipes.  Is anything better than just dumping a bunch of ingredients into a slow cooker, going away for hours and then coming home to dinner – warm & waiting?  I think not!

I used yellow split lentils or urad dal – but any variety of lentils will work just fine.  I added a ton of random vegetables – because I had them.  You can add or omit any veggies you like.

I had a big bag of English peas & some fresh spinach that were going to spoil before I could cook them – so – I froze them.

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It was about 2 cups of peas & make 4 cups of spinach but the spinach wilted in the freezer – down to about 4 cups.  If you use frozen veggies in yours – add them at the very end or they will just disintegrate.

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Vegan Spicy Green Coconut Curry with Vegetables & Split Lentils for the Slow Cooker

Makes a lot – likely enough to feed 6 well if served with rice

INGREDIENTS (very flexible)

2 cups lentils

2 potatoes – cubed

1 small onion – diced

1-4 cloves garlic – minced

1 small head cauliflower – cut into small florets

1-5 jalapenos – seeded & diced (use less or omit – if you do not like heat)

3-5 carrots – sliced

3 TBS ginger – minced

1 (5.5 oz) can coconut milk (use more for a richer curry)

3 TBS green curry paste

1 TBS garam masala

1 tsp ground coriander

1 tsp ground cumin

1 tsp dry mustard

1 tsp turmeric

6 cups vegetable stock

4 cups fresh spinach or 2 cups frozen

2 cups peas

S&P

GARNISH – hot sauce (like sriracha), cilantro & cooked rice (I used basmati)

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 DIRECTIONS

Put everything except peas, spinach & any frozen vegetables you might be using into the slow cooker.  If using anything frozen – all them to thaw.  Ignore my photos showing the spinach & peas being added with the other ingredients at the start.  They disintegrated & I had to add more of each at the end.  I also added the cauliflower after the curry had been cooking for hours – hence the different-looking imagery below.

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Cook on high for 4 hours or on low for 8 hours.  If it is too thick, add stock or water.  If it is too thin – cook a bit longer with the lid off – or mash some of the curry with a masher or immersion blender to create a thicker gravy.

15 minutes before serving – add peas, spinach & any frozen vegetables you selected.  Season with S&P.

Serve with rice & garnish with cilantro & hot sauce.

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Hearty Vegan Beef & Vegetable Stew for the Slow Cooker

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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 have posted a beef stew before – my Easy Vegetarian (Vegan) Irish Stew for a Slow Cooker – from almost exactly three years ago but this current one is superior.  It is superior due to my just getting better at vegan stews & a higher quality vegan meat.  I am all about Beyond Meat – and I think it is the best on the market – but they don’t offer certain things.  In this case – I wanted cubes of beef – and Beyond Meat only offers a ground beef.  So – I decided to use both Beyond Meat’s Beefy Crumbles and Gardein’s Beefless Tips – which were wonderful in my Vegan Spicy Ginger-Garlic Red Pepper Beef Steak with Vegetable Fried Cauliflower Rice – seen just below.  I used one bag of each in this stew.  If you really want to ratchet up the presence of the beef – double up on one or both of these – or use your own favorite faux beef.

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There are about an infinity of ingredients in this stew – most of which can be eliminated without a negative impact on this dish.  I happened to have all but mushrooms, an onion & carrots on hand.  If you are missing an ingredient or two (or three) – I think you will still like the results.

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I used those vegetarian bouillon cubes above but I am going to stop buying them.  They contain palm oil & an obscene sodium content so – I will be moving on to Better Than Bouillon, when my supply of these runs out.

I served my stew over mashed cauliflower.   When I was done eating – I mixed the leftover mashed cauliflower directly into the stew.  This had the effect of making it seem thicker & denser – but it is just cauliflower – so it actually lightens the dish up.

**NOTE – I made this in a slow cooker (on high) while I hiked.  It was pretty much done when I returned 2 1/2 hours later.  You could make this just as easily stove top – maybe in less time.  Just bring to a boil & simmer until the veggies are cooked.  To thicken it – return it to a boil.  Whisk 1/4 cup cornstarch into some hot water & add to the boiling stew.  It should thicken nicely.  If not – do it again.  Add water if it gets too thick.

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Hearty Vegan Beef & Vegetable Stew for the Slow Cooker

Serves 6 or more

INGREDIENTS (VERY flexible – both in what you use & quantity)

Olive oil (or the cooking oil of your choice)

1 (9 oz) vegan ground beef (or more) – I recommend Beyond Meat

1 package (or more) of Gardein Beefless Tips (or your favorite vegan cubed steak)

1 onion – diced

2 Portobello mushroom – cut up (or whatever mushrooms you prefer)

4 carrots – sliced

2 jalapenos – diced (optional)

1-2 cups cubed white-fleshed potato of any variety (I don’t peel my potatoes)

1 small sweet potato – cubed (I don’t peel my potatoes)

2 celery stalks – chopped

4 radishes – cubed (I only used them because I had them so they are very optional)

2 tomatoes – diced (or a cup of canned diced tomatoes)

2-6 garlic cloves – minced

5 cups vegetable stock

1 cup dry red wine (optional) – or another cup of stock

6 oz lima beans (I used frozen)

1-2 cups peas (I used frozen)

1 cup corn (I used frozen)

1/4 cup pasta sauce (I used Rao’s but you can use your favorite or omit it)

1 TBS Bragg’s liquid aminos OR soy sauce OR tamari

1 TBS dry mustard

1 TBS vegan Worcestershire sauce

1 TBS Kitchen Bouquet (seasoning available in the spice aisle or near gravy ingredients)

Few squirts Maggi  (seasoning available in the spice aisle or near gravy ingredients)

1 tsp smoked (or regular) paprika

2 bay leaves

6 whole coves

1 tsp agave nectar (or sugar)

1/4 cup chopped parsley

1/4 cup nutritional yeast (optional)

1/4 cup corn starch (or more)

S&P

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DIRECTIONS

I really prefer slow cooker recipes that require ZERO prep.  Recipes where you just dump the shit into the cooker & go away.  But – I really wanted a stew-like flavor here so – I thought cooking the onions & bringing their flavor – & the flavor of the sauteed mushrooms were important.  Also – browning the steak cubes assists in the visual presentation.  You could certainly just dump it all in & would probably be just as happy with the result.  Your call.

So – heat 2 TBS or so of oil & saute the onions & the beef cubes.  When the onions start to brown.  Add the garlic & saute one minute.  Add the wine (or stock) and quickly deglaze the pan.  Put this into the slow cooker.

In the same pan, add another TBS or so of oil & saute the mushrooms until they begin to sear.  Deglaze the pan with a tiny bit of water & add the mushrooms to the slow cooker.

If you are going stove top – do the steps above & then put those things & the rest of the ingredients (EXCEPT THE CORNSTARCH) into a huge stock pot, bring to a boil & simmer until the vegetables are tender – not more than 1/2 hour.  To thicken it – return it to a boil.  Whisk 1/4 cup cornstarch into some hot water & add to the boiling stew.  It should thicken nicely.  If not – do it again.  Add water if it gets too thick.  Season with S&P.

If you are slow cooking it – dump the rest of the ingredients (EXCEPT THE CORNSTARCH) into the slow cooker & leave it covered & on high for 3 hours or so.   To thicken it – remove the lid. Whisk 1/4 cup cornstarch into some hot water & add to the boiling stew.  It should thicken nicely.  If not – do it again.  Leave the top off until it thickens.  Add water if it gets too thick.  Season with S&P.

Serve over rice or mashed potatoes or – as I did – over mashed cauliflower.   When I was done eating – I mixed the leftover mashed cauliflower directly into the stew.  This had the effect of making it seem thicker & denser – but it is just cauliflower – so it actually lightens the dish up.

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Vegan Mixed Vegetable Burrito Bowl with Cauliflower “Rice”

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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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Burrito bowls – easy & endlessly customizable.  I used leftover Coconut, Ginger & Jalapeno Cauliflower “Rice” – seen just above – and that made this bowl virtually guiltless – because cauliflower rice is just grated cauliflower.  The only ingredients left in the bowl that were not vegetable were the vegan cheese & the black beans.

So – there is no real recipe here – but rather a list of ingredients I used & a few suggested alternate or additional ingredients.

I used a teensy bit of bottled vinaigrette on my bowl.  You can toss yours with dressing or a squeeze of lime & some olive oil – or just lime – or whip up a:

Lime & Cumin Vinaigrette

1/3 cup olive oil

3 TBS lime juice

1/2 tsp Dijon mustard

1/2 tsp ground cumin

1/2 tsp chili powder

S&P to taste

Whisked together.

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Vegan Mixed Vegetable Burrito Bowl with Cauliflower “Rice”

MY ingredients were:

Cauliflower rice (you can use regular cooked rice or try one of my cauliflower rices)

Sliced avocado

Black beans – drained & rinsed

Cherry tomatoes – halved

Arugula (you can use any lettuce or leafy greens you prefer)

Purple cabbage – sliced

Red onion – diced

Jalapeno slices

Vegan cheesed – chopped

Cilantro

Lime juice & wedges

Dressing of choice

OTHER POTENTIAL INGREDIENTS – corn, pico de gallo, sliced radishes, vegan chicken or beef crumbles, vegan sour cream or a vegan Mexican-style cheese, bell pepper, shredded carrots, guacamole, salsa, scallions, corn tortilla strips, quinoa or lentils or other grain – rather than rice.

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DIRECTIONS

Assemble the bowls as you like or let individuals assemble their own.  Add whatever dressing you like & mix it all up.  Easy peasy!

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Vegan Beef & Vegetable Bibimbap Bowls

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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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Bibimbap!  A signature Korean dish.  Bibimbap translates literally to “mixed rice.”  Typically made with sauteed vegetables, beef, gochujang sauce & topped with a fried egg – diners mix it all up before eating it – so that the yolk & the gochujang sauce get completely incorporated.  It photographs very well – especially when using that egg.   Look HERE at how gorgeous it can be!   I think some people even serve it with a raw egg & let the heat of the other ingredients cook the egg.  I did not do this.  I used no egg at all and Beyond Meat Beefy Crumbles rather than real beef.  Depending on your diet & tastes, you could add egg or eliminate the vegan meat – or use different vegetables.

The most critical ingredient is the gochujang sauce.  Gochujang is a spicy, red paste – thicker than ketchup – that adds the distinct flavor to this dish.  If you cannot find it locally – HERE are a ton of options available on Amazon.  It is not expensive & should last in your fridge as long as any other condiment – which, let’s face it, for most of us means – years.  Korean markets sell it in gigantic tubs – so that should tell you how critical it is to Korean dishes.

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I used this Chinese BBQ sauce – which I later discovered has honey in it.  Oops!  Well – I am not strictly vegan but, if you are, be sure to buy a vegan Asian BBQ sauce (maybe a Korean BBQ sauce) – or any smokey/mesquite BBQ sauce that you like.

You need to cook everything separately to get the gorgeous presentation – but everything comes together in under twenty minutes – as long as you start with cooked, warm rice.  If not – I guess it would come together while the rice cooked.  I used leftover Coconut & Ginger Rice Pilaf with Pomegranate Seeds – but plain steamed rice is actually probably better.  Whatever you decide – I hope you try this recipe because it is really healthy & satisfying!

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Vegan Beef & Vegetable Bibimbap Bowls

Serves 2

INGREDIENTS

1-2 cups cooked rice (depending on how much rice you want to eat)

1/2 lb shitake (or other) mushrooms

2-3 carrots – grated or cut into matchsticks

5 oz fresh spinach

1 large zucchini – grated, cut into matchsticks or, as I did it, spiralized

A handful of bean sprouts

9 oz vegan ground beef

4 TBS soy sauce (or tamari) – divided

1 TBS brown sugar

1 TBS Mirin

1-2 tsp sesame oil

Salt

2 TBS BBQ sauce (Korean or Chinese or other mesquite BBQ sauce)

Sesame seeds – back and/or white (toasted or not)

I added Asian micro greens as garnish but they are $$ and silly – but they just LOOK so nice!

for the gochujang sauce

2 TBS gochujang

1 TBS brown sugar

1 tsp sesame oil

2 tsp rice vinegar

1 tsp soy sauce (or tamari)

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DIRECTIONS

Make some steamed rice.

Mix the gochujang sauce with a whisk & set aside.

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Heat about 1/2 tsp sesame oil in a saute pan.  Cook the carrots with a pinch of salt until just softening.  If your matchsticks are thick like mine are – add a TBS or so of water & steam them a bit.  Set aside.

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In the same pan – add 1/4 tsp sesame oil & cook the zucchini until just tender.  The water trick works here, too, if you need it.  Set aside.

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In the same pan – add 1/4 tsp sesame oil & cook the spinach until just wilted.  The water trick works here, too, if you need it.  Set aside.

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In the same pan, heat about 1/2 tsp sesame oil  & cook the mushrooms.  When they start to wilt, add 2 TBS soys sauce, 1 TBS brown sugar & 1 TBS mirin.  Cook until the liquid is absorbed.  Set aside.

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In the same pan, heat the beef with sesame oil, soy sauce & BBQ sauce until warmed through.

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Now – you assemble your bibimbap bowls – pretty much any way you like – but keeping everything separate.  Remember a spot for the gochujang sauce.

Sprinkle with sesame seeds & serve!  When ready to dig in – REALLY mix all that shit up!  Completely incorporate everything & chow the fuck down!

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Southwestern Vegan Beef & Vegetable Shepherd’s Pie with Chipotle Sweet Potato Mash

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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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I am all about Beyond Meat!    Click HERE to get a coupon to try some yourself & to use their store locator.  This brand is the absolute best vegan meat on the market – in my opinion.  These beefy crumbles are so delicious that even unapologetic carnivore & hyper-finicky eater, the badass Miles Miller, ate this shepherd’s pie & declared it delicious.  He even went on to rave that he would eat this fake ground beef in pasta or in tacos etc etc.  This is a man that takes the TEENSIEST nibble of remotely questionable foods (like any vegetable or dish that is new to him or anything vegetarian) & often even indulges in a sour expression of distaste to make his displeasure clear.  But not in response to this stuff.  I am convinced that you need not even tell a meat eater that this stuff is fake.  They would be very unlikely to guess.

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That said – shepherd’s pie is pretty hard to photograph.  I even Googled an image search to see how others had pulled it off.  Pretty much everyone leaves it in the pan it was cooked in – because, when plated, it spills out & can just look like chunky mush.  In the interest of full disclosure, I stacked two servings on top of each other to create that deep, lasagna look.  You can do this, too, when serving it – otherwise a single serving looks sorta anemic.

This came together in an hour – start to finish – and is really, really easy.   I would use more sweet potato, in the future, to create a deeper pie but it is full of flavor & has a bit of a kick.  Used random vegetables I had in the house from my Farm Fresh to You delivery but you can use whatever floats your boat.

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Southwestern Vegan Beef & Vegetable Shepherd’s Pie with Chipotle Sweet Potato Mash

Serves 6

INGREDIENTS

for the chipotle sweet potato mash

6+ medium sweet potatoes – peeled & cubed

2 chipotle peppers – minced

1 TBS adobo sauce (from the can of chipotle peppers)

4 TBS vegan butter

1/3 cup or more almond or soy or rice milk

S&P

for the shepherd’s pie

18 oz vegan ground beef

6 small carrots – chopped

2 sunburst or pattypan squash (or zucchini) – chopped

1 bell pepper – chopped

1 serrano pepper – chopped (seeds removed for less heat)

1 small red onion – chopped

2 celery stalks – chopped

2 garlic cloves – chopped

1 chipotle pepper – minced (or more for more heat)

2 TBS olive oil

1 TBS canned or fresh jalapeno – chopped

1 TBS cumin

1 TBS garlic powder

1 TBS onion powder

Handful of cilantro – chopped (and extra for garnish)

Cayenne or chili powder

Extra vegan butter

(other vegetables you could use might be corn, peas, Brussels sprouts, mushrooms, cauliflower, broccoli)

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DIRECTIONS

Heat the oven to 400 degrees.

Boil the sweet potatoes until very soft.

In a large saute pan, heat the olive oil and, basically, heat all the shepherd’s pie ingredients until the vegetables are soft.  Season with S&P.  Add more canned jalapeno or chipotle or adobo for more spice.

Mash the sweet potatoes with the milk, butter, chipotle peppers & some S&P.  Taste & season with more chipotle peppers or adobo sauce or S&P.

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I treated a casserole pan with cooking oil & put the meat & veggies in there & then spread the sweet potatoes on top.  Sprinkle some cayenne or chili powder on top & drop a few butter cubes on there, too.

Bake for 30 minutes or until it begins to brown a bit.

Serve with cilantro.

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Mixed Vegetable Risotto with Fennel and Roasted Brussels Sprouts (Vegan – Vegetarian)

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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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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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Risotto gets a bad rap for being hard to make.  If standing at the stove, stirring, for 20-30 minutes is hard – then I guess risotto is hard but really, how hard is casual stirring?  The main mistake people make with risotto is over-cooking so – as soon as it seems al dente – add the final ingredients & serve immediately because it will keep cooking as long as it is warm.

You can use any vegetables you like or lose anything from this recipe that displeases you.  The roasted Brussels sprouts are not necessary but they add a nice depth.  I suppose you could just chop them raw & stir them in with the carrots – if roasting is a pain in your arse.

This can be made vegan (obviously) by subbing out the dairy with vegan alternatives.

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Mixed Vegetable Risotto with Fennel and Roasted Brussels Sprouts (Vegan – Vegetarian)

serves 4

INGREDIENTS

1 1/2 cups Arborio rice

5-6 cups vegetable stock

1 cup grated Parmesan (or vegan alternative) – optional

3 TBS butter (or vegan alternative – even olive oil)

1/2 cup dry white wine (not strictly necessary – so – you could sub out with more stock & a squeeze of lemon juice)

4 garlic cloves – minced

1/2 onion – diced

1 cup peas

2 carrots – diced

1 bulb fennel – sliced very thin

12 large Brussels sprouts – trimmed & halved

1 TBS olive oil

1 tsp white balsamic vinegar (optional)

S&P

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DIRECTIONS

If roasting the Brussels sprouts (rather than just tossing them into the mix raw when you throw the carrots in – a viable option) – heat the oven to 400 degrees.  Toss the halved sprouts with olive oil & balsamic & salt & pepper.  Lay on a cooking sheet face down (I always use parchment paper because it makes clean-up easy & nothing sticks to it).  Roast about 15-20 minutes & then turn them & roast another 10-15 – until they are browned a bit.

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Chop them up a bit if you want – but you don’t have to.  I did.  Set aside.

While those guys are roasting – bring the stock to a boil & then reduce to a simmer.

In another heavy-bottomed pan, melt the butter over medium heat.  Add the carrots & onions (and raw Brussels sprouts – if you are not roasting them) – and saute for 1-2 minutes.  Add the fennel & saute another 2 minutes.

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Add the garlic & rice & stir to coat.   Add the wine (or extra stock & lemon) & cook off the moisture.   Then add the stock, 1/2 cup at a time & not adding more until the last was absorbed.  Stir as much as possible as the motion breaks down the starches more & makes the risotto creamier – and keeps it from burning.  When you are about 1 cup away from going through all the stock – test the firmness of the risotto.  It should still have a bit of a bite but, if it is very hard still, add more water or stock to your stock pot & bring it to a boil & then a simmer again.  Add the stock until the risotto is just al dente.  Stir in the peas & cheese.  If it is too thick – add yet more stock.  If it is too wet – cook it down a bit.

Serve immediately, garnished with the roasted Brussels sprouts, extra cheese & lots of fresh cracked pepper.

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Vegan Ponzu Glazed Chicken with Spicy Soba Noodles and Vegetables

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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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Like most of my recipes, this one is pretty easy & very customizable.  I used the vegetables I had handy.  You can use these or any others you might have or prefer.  I used Korean Gochujang but sriracha or chili paste will do.

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I used soba noodles but ramen or even a thin spaghetti would be great, too.

I use this amazing & easy ginger from a jar but fresh ginger is even better.  And I used my favorite faux chicken from Beyond Meat but any vegan option (or even real chicken – if you eat that stuff) will do.  Tastes great cold, too!

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I also used bottled ponzu sauce but you can make your own if you cannot find it bottled.

This really is delicious & so colorful & reasonably healthy, I recommend it very highly!

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Vegan Ponzu Glazed Chicken with Spicy Soba Noodles and Vegetables

serves 4 very well

INGREDIENTS

9 oz vegan chicken

12 oz soba noodles

for the marinade

1/4 cup ponzu sauce

1 tsp ginger – minced

1 TBS brown sugar

3 garlic cloves – minced

1 tsp sesame oil

for the sauce

1/4 cup water

1/4 cup low sodium soy sauce

1/4 cup ponzu sauce

2 TBS brown sugar

1 TBS gochujang or sriracha or chili paste

for the vegetables

1-3 tsp sesame oil

1 cup edamame

1 cup carrots – grated

1 cup red bell pepper – cut into strips

1 cup broccoli – cut into small florets

1/2 cup purple cabbage – chopped

as garnish

toasted or regular sesame seeds

cilantro – chopped

lime wedges

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DIRECTIONS

Mix the marinade ingredients together & marinate the vegan chicken for 20 minutes –  or – up to overnight.

Cook the noodles as per directions, drain, rinse will cool water & set aside.

Heat a little sesame oil in a large saute pan & cook the chicken & extra marinade over high heat until the chicken begins to brown & glaze up.  Put it in a plate & set aside.

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In the same pan, heat some sesame oil (use as little as you can to saute the vegetables – adding more as needed) over medium heat & saute the veggies until tender.  Set the vegetables aside.

In the same pan, heat the water, soy sauce, ponzu sauce, brown sugar & gochujang (or sriracha or chili paste) over heat & boil it until it thickens somewhat.

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Stir in the noodles & stir well to combine.  Toss in the vegetables & chicken.  Heat through.

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Garnish with sesame seeds & cilantro & lime wedges & devour!

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Vegan or Vegetarian (or not) Spicy Thai Chicken & Vegetable Fried Rice

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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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OK – so, yeah – I start with the requisite book pimping.  Read the reviews on Amazon & be inspired to buy it & read it!  And to give it as a gift to EVERYONE YOU HAVE EVER MET!

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OK – so – technically – the version you see here is not even vegetarian because I used the amazing Red Boat fish sauce but this is easily omitted (if you are vegetarian or vegan) with no loss of awesomeness to this dish.  This one also has scrambled eggs in it – something else that can easily be omitted (if you are vegan).  And I used vegan chicken in it – which could be omitted (if you cannot find or do not like faux meat) or replaced with REAL chicken – if you are a wimpy carnivore.

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The vegetables I used were selected mainly because I had them.  You can add or subtract ingredients at will.  You can’t really fuck up fried rice.  So -make some rice & keep it a day – as leftover & drier rice works better.  Or cheat & go buy some cooked rice at the local Chinese joynt.  It don’t matter.  Just go for it – in whatever way suits you!

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Finally – I used this brand of faux chicken because I already had an open bag leftover from my hugely successful Vegan Chicken Piccata!

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This brand is pretty good & seems available widely because Kroger distributes it – but Kroger is being sued for being misleading motherfuckers so – I hate to support them.  If you can find it – Try Beyond Meat (in the freezer section).  And here is a coupon you can print over & over & gets TONS of this shit free – ALL MAY!

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Oh – and actually – I used these eggs.  The key to getting eggs that REALLY ARE cage-free in the way marketers want you to think – is to buy specifically PASTURED eggs.  Look for that on the package & expect the eggs inside the package to vary a lot in color.

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Vegan or Vegetarian (or not) Spicy Thai Chicken & Vegetable Fried Rice

Serves 4 maybe

INGREDIENTS

3 cups leftover COOKED rice (I used a super long grain basmati)

1/2 lb faux (or real) chicken

2 TBS olive oil

I shallot (or small onion) – diced

1/2 cup edamame (or peas)

2 carrots – diced

1/2 red bell pepper – chopped

3 serrano (or other) hot peppers – seeded & diced (optional)*

1 red hot pepper – seeded & diced (optional)*

*hot pepper selection & quantity is really up to you

2 garlic cloves – minced

1 tsp ginger – minced

1 cup broccoli florets – cut small

2 Tomatoes – diced

1/4 cup or more basil – chopped (a secret ingredient that gives this dish its Thai flavor)

2 TBS soy sauce

1 TBS fish sauce (use more soy sauce or a vegan oyster sauce – if you are vegan)

2 eggs – scrambled (omit for vegans)

2 scallions – chopped (white & green parts)

1 lime – cut into wedges

Cilantro – chopped as garnish

1/2 cucumber – sliced as garnish

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DIRECTIONS

Scramble the eggs in a greased pan & set aside (if using eggs).

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Prep all the ingredients because this comes together very fast.

Heat the olive oil in a wok or very large saute pan.  Fry the chicken (faux or otherwise) in the oil until browned.  Put in a bowl & set aside.

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Add the shallot (or onion) & the hot peppers & saute a minute or two.  The sequence after this is kinda random – except that the garlic should go in toward the end so that it doesn’t burn.  Add the ginger, carrots & edamame & stir a minute.

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Add the red bell pepper & broccoli & garlic.  After sauteing for a minute, add the soy sauce (and fish or oyster sauce – if using).  Then add the faux chicken.

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Stir this around & then add the rice, scrambled eggs & the tomatoes.

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Heat this all through & serve with cucumber slices, chopped scallions, lime wedges & cilantro.  And cold beer or something.  Enjoy!  And happy Cinco de Mayo!!!

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Grilled Vegetable Salad with Homemade Balsamic Vinaigrette

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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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This salad is insanely delicious.  It can get a bit labor intensive to grill all the ingredients so – I recommend that you grill a lot & keep it in the fridge for salads over a few days.  The ingredients are really up to you.  You can add other veggies or lose the ones I used that you do not care for.  I used romaine lettuce.  You can use any lettuce or combo that you prefer.  One thing I suggest it that you be careful not to overdress the salad.  The balsamic outlined here is light & delicious but you can use any other of your favorite dressings.  You could also add grilled shrimp or chicken or salmon or even canned tuna.  Hard boiled eggs or some olives could be nice, too.  Let your imagination carry you away.  I used this Italian dressing to grill my vegetables but you can just use olive oil if you want.

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Here are the veggies I grilled:

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Grilled Vegetable Salad

INGREDIENTS

Olive oil (or some oil-based dressing – like Italian)

Lettuce of your choice

Tomatoes – chopped

Avocado – sliced or chopped

Eggplant – sliced

Zucchini – sliced

Yellow squash – sliced

Red, yellow and/or orange bell peppers – halved & seeded

Mushrooms

Carrots

Red onion – sliced

Red potatoes – boiled until tender & halved

Cheese of your choice – I used fresh mozzarella (feta would be very nice, too)

DIRECTIONS

Grill all your ingredients except the lettuce, avocado & tomato & cheese.  Remove corn husk & cut corn off the cob.  Chop the cooled vegetables & assemble your salad & dress lightly with balsamic vinaigrette (recipe below).

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Easy Homemade Balsamic Vinaigrette Salad Dressing

INGREDIENTS

1/4 cup balsamic vinegar

3/4 cup olive oil

2 garlic cloves – minced

2 TBS honey

1 TBS Dijon mustard

1/2 tsp salt

1/2 tsp freshly ground pepper

DIRECTIONS

Whisk together.

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