DDD #38 – Tabbouleh with Quinoa

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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 below to watch the video.


This is hardly a recipe because all you do is mix everything up but it is so light & yummy & pretty – I am posting.  Traditionally, this is made with bulgar but I had quinoa (keen-wah) around & used that.  The ration of ingredients is no science and pretty open to tweaking.  It is great to eat with chunks of pita bread or as a sandwich spread.  It is a light & salady thing & you don’t eat it in huge portions.  It is kind of like a palate cleanser when eating other foods of the region like shawarma, gyros & hummus.

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Tabbouleh with Quinoa

Makes about 2 cups

3/4 cup dry quinoa – cooked according to packaging (for me – that was 2 parts water to 1 part quinoa – boiled & left off heat, covered, for 12 minutes.  OR – 1 1/2 cups or so of cooked & cooled quinoa.

1/2 cucumber – peeled & diced

2 cups parsley – chopped finely (one large bunch)

1/2 cup fresh mint – chopped finely

3 scallions – chopped finely

2 tomatoes or 15 cherry tomatoes – diced

2 TBS olive oil

1-2 TBS fresh lemon juice

S&P to taste

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DIRECTIONS

Cook & cool the quinoa.

Mix everything up.  Season to taste.  Questions?

I think not!

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DDD #37 – Muddled Strawberry & Cracked Pepper Gin & Tonic

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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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My Youtube vide for this recipe is here- just click the image to watch.


INGREDIENTS

1.5 oz gin

4 oz tonic

Cracked pepper

Fresh strawberries

DIRECTIONS

Muddle the strawberries in a glass & grind fresh pepper on them.  Fill the glass with ice & add gind & tonic.

Consume!

 

 

 

DDD Ep. #36 – Easy Basic Hummus with Spicy Jalapeno

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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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I have a video from my channel for this recipe.  Click the image below to watch & please subscribe!

I am kind of on a Mediterranean kick & am VERY excited to attempt a vegan gyro later today but for now – I post this hummus.  My mother always made her own & it is really so easy – nobody should ever buy any that is prepackaged.  All this requires is 8 simple ingredients & a blender.  I added jalapeno because I like them but you need not.  Tahini is a sauce that comes bottled & is readily available at most large grocery stores and it has a refrigerated shelf life like peanut butter – FOREVER.  So go ahead & buy some.

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Easy Basic Hummus with Spicy Jalapeno

INGREDIENTS

1 can chick peas – drained

1/4 cup tahini

juice of 1 lemon

2 tsp cumin

1-3 cloves of garlic – to taste

1/2 tsp salt

1 TBS olive oil

1-4 TBS water (depending on how thick you like your hummus)

1/2 – 1 jalapeno – use half for a little spice, all for more spice and use even the seeds for a powerfully spicy hummus – or use none at all

Whip that shit up in a blender or food processor.

Garnish with a drizzle of olive oil, paprika, parsley or diced jalapeno.  Serve with naan or pita or veggies!

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DDD #35 – Vegan Butter Chicken & Chickpeas

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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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This blog is 5 years old today!   And my Youtube channel just hit 1000 subscribers!  I am very happy about both milestones.

I have a video on my Youtube channelwww.VideoVegan.com for this.  Click the photo below to watch & please subscribe!

I have really become obsessed with my slow cooker.  Slow cookers – as I have many.  The one that I can set to cook for 5 hours & then just keep the food warm is the best because I can set it & go to work & come back 10 hours later to a house that smells delicious & a warm meal waiting for me.  If you don’t have a low cooker – I really encourage you to get one.  Easy doesn’t get easier than a recipe like this one.  Just throw everything in & set the timer for 5 hours & that is it.

I used Beyond Meat vegan chicken because it is, hands down, the best fake chicken on the market.  But you could use real chicken or just use chickpeas.  Your call.

I used two kinds of saffron:

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That Golchin liquid stuff is affordable (under $10) and is GENIUS.  If your store doesn’t carry it – buy it on Amazon or something.

The saffron threads are delicate & lovely but very costly.  They were part of a gourmet gift box I was given for my birthday – and not usually on my shopping list.  Either or both of these work – but I suggest trying to use one – because saffron is such a specific & lovely flavor & adds gorgeous color – but it isn’t really critical for this dish to be a success.  So – if you don’t have it, don’t like it, can’t find it – blow it off.

I used dry chickpeas because I am delighted by how cheap they are & I like that they have been processed less & have no added sodium.  But – if you want to use canned ones – go ahead!  This could be made stove-top easily with canned beans – just don’t add the 4 cups of water.

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Vegan Butter Chicken and Chickpeas for the Slow Cooker

Feeds a LOTTA folks – maybe 8-10 with rice

INGREDIENTS

1 lb dry chickpeas (or 4 cans – but if you use canned chickpeas – eliminate the water here)

3 cups water (4 cups if you are gonna leave it for 10 hours – like I did)

9 ox vegan chicken

2 jalapenos (red or green) – seeded & diced

1 onion – diced

4 garlic cloves – chopped

2 TBS ginger – minced

8 oz tomato sauce (I used a homemade arrabbiata)

6 oz tomato paste

14 oz can lite coconut milk

1/2 tsp crushed saffron threads (optional)

3 TBS saffron liquid (optional)

1 TBS garam masala

1 TBS curry powder

1 tsp chili powder

1 TBS turmeric

2 tsp salt

2 tsp pepper

garnish – cilantro, scallions, yogurt (vegan or otherwise), cooked rice

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DIRECTIONS

Put everything into a slow cooker & set on high for 5 hours.

If you are using canned chickpeas – do not add water.  As you see above – this recipe has lots of gravy (the upper picture is before it cooked & the other is how it looked 10 hours later).  If you want  it thicker – whisk some cornstarch (2-3 TBS) into a little water & stir it in.  It should thicken up.  If it is too thick – add water.

Serve over rice & garnish at will.

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DDD #33 – Vegan Creamy Avocado & Spinach Pesto for Pasta

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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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I have a video on my Youtube channel for this recipe.  Click the image below to watch & please subscribe.

This is a 5 minute recipe so – if you can boil pasta & own a blender – you can make this dish.  I had an avocado that was about a day past its prime & loads of spinach – so this was born.  I used a few serrano peppers for heat but that it totally optional.

*NOTE – I also used fresh basil that I had frozen a few weeks ago.  Worked great – so – if you are ever wanting to preserve fresh herbs so they do not go to waste – they can be frozen & then used in pestos & sauces.

Vegan Pasta with Creamy Avocado & Spinach Pesto

Serves 4

INGREDIENTS

1 lb pasta – cooked as directed

1 large avocado

2 packed cups of fresh spinach

2 garlic cloves

1/4 packed cup fresh basil *See note above

2 serrano or jalapeno peppers (optional) – seeded

1/2 to 1 cup vegan Parmesan (or nutritional yeast or a combo) – quantity to your taste

S&P to taste

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DIRECTIONS

Blend everything except the pasta in a blender or food processor.  Season with S&P & adjust anything else to suit your fancy.

Toss with warm pasta.

See?  EASY!

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DDD #32 – Vegan Carrot “Smoked Salmon” (Lox) & Carrot Hot Dogs

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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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Ok – I have been seeing versions of these two recipes everywhere & decided I had to try them.  I have a video of my efforts on my Youtube channel.  Click the image below to watch.

 

Neither of these is difficult to pull off but for my money, neither was really worth the effort.  Despite looking as convincing as you could really hope – the flavors were not especially strong.  A fun & novel experiment.

Vegan Carrot “Smoked Salmon” (Lox)

INGREDIENTS
2-3 cups coarse salt

3 large unpeeled carrots

 

Kelp granules and/or Roasted sesame seeds & Seaweed and/or Nori sheets

for the marinade

1 TBS miso paste

2 TBS olive oil

Several dashes liquid smoke

1/2 tsp apple cider vinegar

1 tsp kelp granules (or use only kelp granules)

1 tsp roasted sesame seeds & seaweed (or use only this)

DIRECTIONS

Heat the oven to 375 degrees.

Create a thick layer of salt in an oven-safe pan.  Place the carrots on top & sprinkle the carrots on both sides with kelp granules and the roasted sesame seeds & seaweed – or – wrap each carrot in a slice or nori.  Do not let carrots touch the pan.  Cover with salt & bake for 90 minutes.

Removes carrots from salt and, when cool enough to handle, slice as thinly as possible.  Even consider using a vegetable peeler or mandolin.  Mix the marinade & marinate the carrot slices for 2 or more days.  Be sure the carrots are always in contact with the moisture.

Serve as you would serve smoked salmon.  I used bagels, sliced tomato, red onion, capers, dill, lemon and S&P.

Carrot Hot Dogs

INGREDIENTS

Carrots – peeled down to a hot dog shape

Olive oil for frying

for the marinade

1/4 cup water

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

1 TBS rice vinegar

1 TBS sesame oil

1/2 TBS apple cider vinegar

A few dashes liquid smoke

1 tsp garlic powder

1 tsp garlic powder

DIRECTIONS

Peel the carrots down to hot dog shapes.  Boil for about 8 minutes or until they have the tenderness of a hot dog.

Whisk the marinade together & submerge the carrots in it.  Add water or soy sauce to cover them.  Marinate overnight or longer.

Fry the carrots in a little olive oil & serve as you would eat a hot dog.

 

 

 

DDD #31 – Sweet & Spicy Vegan Island Chicken with Pineapple

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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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This is a very easy recipe & it is very flexible.  You can use the veggies that I did or sub in ones you prefer.  You could use jalapeno for a spicy dish or add brown sugar for a sweeter dish.  Click the image below for the recipe video & please subscribe to my channel.

Sweet & Spicy Vegan Island Chicken with Pineapple

INGREDIENTS

2 TBS coconut oil

9 oz vegan chicken

1 jalapeno – diced (optional)

1-2 cups dice fresh pineapple

1 red bell pepper – diced

1 cup carrots – chopped or grated

1-2 cups broccoli florets

3 garlic cloves – chopped

2 TBS soy sauce (or liquid aminos or tamari)

2 TBS sriracha

2 TBS ginger – minced

juice if 1/2 lime

2 TBS brown sugar (optional – I did not use it as I am not a fan of things too sweet)

Cornstarch

S&P

2 cups cooked rice OR tortillas (for tacos or wraps) OR lettuce leaves (for lettuce cups)

Garnish: cilantro or sesame seeds or sliced scallions

DIRECTIONS

Thaw the chicken, cube it & toss with some cornstarch.  Set aside.

Heat the coconut oil in a large pan or wok.  Add the veggies (bell pepper, broccoli, jalapeno, carrots) & saute until soft.  Add the soy sauce, sriracha, ginger & combine.  Add brown sugar (if using – I did not). Combine & then add pineapple.  Combine & then add rice (if doing a stir fry).  Stir in the garlic & squeeze in the juice of 1/2 lime.  Season with S&P to taste.  Heat through & serve (either with rice or as tacos, wraps or lettuce cups).  Garnish as you desire & devour!