St. Patrick’s Day Vegan Irish Beef & Cabbage Stew & My New Youtube Channel!

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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.

MOST exciting new thing in my life?  My brand, spanking new YOUTUBE channel!   I set it up two days ago & there are already two videos.  One to make Vegan Firecracker Chicken and one for St. Patrick’s Day to make a Last Word Cocktail – pictured above.

As my editing skills & equipment improve – so will the videos but I was just so excited to get started – I just jumped right in.  Please SUBSCRIBE to my channel!

Ok – so – if you watched the Last Word video – you saw that I was also cooking up this creation – just in time for you to cook tomorrow!  Easy & vegan – it is flexible.  Use the veggies I suggest – or not.  I used Gardein Beefless Tips but Beyond Meat Beefy Crumbles or even the Beast Burger would work!   The photo I used shows the green beans & Brussels sprouts I considered adding but then did not.

*NOTE – I used a combination or bouillon, soy sauce, Marmite & Kitchen Bouquet.  This made for a sodium-intense stew.  I recommend starting with just veggie stock and then adding one or a few of these other things until you get the intensity you want in both flavor & color (Kitchen Bouquet being best for the deep brown color) – but add them in increments so you avoid a salt-fest.

St. Patrick’s Day Vegan Irish Beef & Cabbage Stew

Serves a lot – like – at least 6

INGREDIENTS

9+ oz vegan beef – you can pan-sear & brown it first, if you like.  I did not.

1/2 cup vegan butter (or olive oil)

1 onion – chopped

2 potatoes – cubed

5 carrots – chopped

8 mushrooms – sliced

4 celery stalks – chopped

2 cups cabbage – chopped

1-2 jalapenos – diced (optional)

9 oz peas

1 cup pearl barley or other grain (optional)

up to 1 cup flour or a few TBS cornstarch

10 cups veggie stock

1 TBS pepper

Optional – fresh chopped herbs like rosemary, thyme, oregano or parsley.  I used none.

*OPTIONAL – a few TBS soy sauce OR 1/2 tsp Marmite OR 2 tsp Kitchen Bouquet OR a combination *see note above

DIRECTIONS

Warm the butter or oil & then add onions, celery, mushrooms, and jalapenos (if using).  Saute until the onions & celery are soft.

Add potatoes & carrots & beef.  Combine.  Add stock & cabbage & pepper & chopped herbs (if using) & pearl barley.  Bring to a boil.  Whisk either 1/2 cup of flour or a few TBS cornstarch into some water & add it to the stew.  As it boils – it should thicken.  Repeat incrementally to thicken the stew more if necessary.   Conversely – add water to thin it.

Now taste it & see if you want to add Marmite, Kitchen Bouquet or soy sauce.  Adjust flavors to suit yourself.  I added two halved potatoes to mine to draw some sat out.

It is done when the veggies are all tender & it is thick as you like & the seasonings seem right.  Stir in the peas.  Serve!

Happy St. Patrick’s Day!  Slainte!

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.

Vegan Rustic Vegetable Spiral Tart

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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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Browsing randomly on Pinterest, I saw that spiral tart (above by Bake to the Roots) & I knew I had to make one.  But – I decided to adapt the recipe & make it vegan.  Overall – it was easier than I thought but, if I were to make this again (and I probably will), I would use a vegetable peeler to shave really thin pieces of the vegetables.  My mandolin cut the pieces thicker than was manageable – so I had to blanch all my veggies.  Also – while I tried to assemble it the way Baked to the Roots suggested (by creating the spiral from the inside out & then sliding the completed spiral into the crust) –

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– that proved trickier than I could handle.  Even tying kitchen string around it did nothing to make it stable enough to transfer.  So – I built it up from the inside out – but IN the crust with the poured cheese at the bottom.  And – if I were to try this again – I would use a potato peeler to slice thin veggies – skip blanching (except maybe the carrots) – and roll it up like a tire – starting with a center bit and alternating vegetables – but rolling it tight & upright (again – like a tire) – like they did on The Sweet Spot – seen below.

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See how much thinner her slices of veggies are than mine?  I bet rolling that fucker up was a breeze compared to my attempts.

Anyway – either way – the result is gorgeous & impressive & delicious & good for you!  So – if you need to bring a show stopper to some holiday party this season – let me suggest this!  I bet nobody will ever have seen one before.

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Vegan Rustic Vegetable Spiral Tart

Feeds 4-6

INGREDIENTS

for the pastry

1 1/2 cups flour

pinch of salt

1/2 cup ice cold vegan butter

1 TBS ice water

for the filling

1 cup vegan cheddar shreds

1/4 cup vegan sour cream

1/2 cup vegan cream cheese

S&P

1 tsp or more of chili powder or any herbs of your choice (I used chili powder)

3-4 medium zucchini (green or yellow or both – I used green)

1 medium eggplant

2-3 large carrots

olive oil

S&P

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DIRECTIONS

Heat the oven to 350 degrees.

You have two choices for making the dough.

In a large bowl – mix flour and salt and cold butter in small pieces. Rub the butter into the flour until it resembles crumbs. Add the water and knead the dough. Work quick so the dough does not get too warm. Wrap in plastic wrap and let rest in the fridge 30-60 minutes.

OR – pulse the butter into the flour/salt in a food processor & add the water at the end.  For me – this resulted in just a bowl of crumbs but I poured them onto plastic wrap & used the wrap to press the crumbs into a ball.  I then wrapped it & put it in the fridge.

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Grease a 10 inch tart tin*.  Maybe vegan butter is less binding than real butter – but I could not roll out the crust.  So – I just pressed it – in pieces – into the tart pan until the bottom was covered & the crust went almost an inch up the sides.  Place in the fridge for another 10 minutes to cool down.  Doesn’t look great but nobody is ever gonna see it.  Plus – when you make things that come out a little “rough around the edges,” just call them “rustic” and everything is excused.

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Take the tin out of the fridge, line with baking parchment and fill with (baking) beans or a second tin bit smaller than the one with the dough. Blind bake for 15-20 minutes. The edges should be slightly golden in color. Take out of the oven and set aside.   I used parchment paper & a pottery planter.  I don’t think they were really necessary – so – if you are feeling lazy & adventurous – just bake the thing naked for 15-20 – or until it just starts turning color.  (Ignore the circle I drew on that paper.)  Remove from the oven & raise oven temperature to 375.

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For the filling, melt the cheddar, cream cheese & sour cream together in a sauce pan & then stir in any seasoning or herbs you chose.  Season a bit with S&P.  Set aside.

Wash the vegetables and cut into thin strips with a vegetable peeler or a mandolin or a sharp knife (I would recommend the peeler). The strips should have about the same height – so you might have to half them or cut parts off. You will need a lot of those strips, so keep slicing. When done, place flat on a plate and season with salt and pepper.

Pour the cheese-mix into the pre-baked crust and spread evenly.   I did not use quite all the cheese I had.  You might use more or less – depending on the height of the edges of your tart – but don’t fill it up or the cheese will bubble over as you add the veggies.

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If your veggies are too thick or stiff for rolling – blanch them in boiling water.  My slices were almost 1/4″ thick so I started by blanching the carrots for 3 minutes & then adding the zucchini for one minute & then adding the eggplant for a final minute – so – my carrots spent 5 minutes softening.  If you used a peeler – your slices should be very thin & you might not need to blanch anything – or maybe just the carrots for a minute.  If you blanch things, though, submerge them in ice water to stop the cooking & to make them cool enough to handle.  Pat them dry in some paper towel.

Start rolling the vegetables, by starting with one strip of carrot for example in a tight circle and then wrap zucchini or eggplant strips around.  I suggest either doing this as demonstrated in the photo above (like a tire) or by just starting by curling strips around each other – directly in the center of the tart.  Play around with the different vegetable strips so you get a nice color mix at the end.  Continue wrapping & rolling until your circle of rolled vegetables is roughly 10 inches in diameter – or you tart is full.  If you rolled them like a tire – carefully place your spiral down onto the cheese filling of the tart & use extra strips to fill in any gaps.  I had lots of extra veggies so I just pureed them into a can of dog food for my dogs’ dinner.

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Brush with some olive oil & season with S&P.  Bake for 40-50 minutes. If the vegetables start to get too dark, cover with some aluminum foil and continue baking.   Allow to rest at least ten minutes before removing from the tart pan.

Feast your eyes on your gorgeous creation & commence the feast!

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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 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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Vegan Garden Veggie Spicy Thai Peanut Noodles with Cucumber Sauce

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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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This is an easy & satisfying dish.  It can be made healthier by just increasing the ratio of veggies to peanut noodles.  There are zillions of recipes for peanut sauce and lots of varieties available in stores so – if you have a favorite recipe or brand – go with those.

I am adding a recipe for Thai cucumber sauce because it is nice to have this as an option to drizzle on the noodles & cut through a bit of how rich the peanut sauce can be.  It is in NO WAY critical or even necessary for this dish to be a hit.

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Thai Cucumber Sauce

INGREDIENTS

1/4 cup rice vinegar

1/8 cup sugar

1 tsp salt

1/4 cucumber – diced

1-2 red and/or green hot peppers – seeded & diced

1 small shallot – minced

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DIRECTIONS

Heat the vinegar in a small pan & add the salt, sugar, shallots & peppers.  Heat just until the salt & sugar dissolve.  Remove from heat.  Add the cucumbers.  This is good for about a 1/2 day to a day – or until the cucumber gets unpleasantly mushy.

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This recipe for peanut sauce makes quite a bit but it stores well in a jar in the fridge – really for at least a week or more.  If it gets too thick, just stir in a bit of water.

Thai Peanut Sauce

INGREDIENTS

1 13.5 oz can of coconut milk (I used lite)

2 oz red curry paste (skip it if you cannot find it in the store)

3/4 cup peanut butter (the more natural the better – but I used a combo of the ones seen below)

1/2 tsp salt

1/2 cup sugar

2 TBS apple cider vinegar (or white or rice vinegar)

1 tsp (or more) sambal oelek (chili paste) or sriracha (optional)

Water at your discretion

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DIRECTIONS

Whisk the ingredients together in a small pot.  Heat over MEDIUM until it comes to a boil – stirring the whole while.  Reduce heat to low & simmer about 5 minutes.  You might want to add water to thin it – or more peanut butter to thicken it.  Allow to cool.

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Vegan Garden Veggie Spicy Thai Peanut Noodles

Serves 2 well

INGREDIENTS

1/2 lb pasta noodles

Olive oil

Your selection of veggies – in both variety & quantity.  I used:

1/2 cup chopped purple cabbage

1/2 red bell pepper – seeded & sliced

5-6 baby squash – mixed variety – cut up

1 carrot – chopped

3/4 cup edamame

1 cup broccoli florets – cut small

1 hot red pepper – seeded & diced

4 small sweet peppers in different colors – seeded & cut into matchsticks

2 scallions – as garnish

1 handful cashews – some reserved for garnish – or use peanuts

Chili paste – as spicy garnish

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DIRECTIONS

Prep your veggies.

Heat 2 or so TBS olive oil in a large saute pan over med-high heat.  Saute the vegetables until tender.  Remove from heat.

Cook the pasta as directed.  Reserve about 1 cup of hot pasta water & then drain the noodles.  Stir in a small amount of the peanut sauce.  Start light with it & add more to taste.  I don’t like the noodles heavy with sauce – but you might.  If it gets too thick – add some pasta water.  Once the noodles seem dressed to your liking – add them to the veggie pot & heat through.

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Serve this goodness up on plates & garnish with cashews & scallions.  Maybe add a dollop of chili paste or drizzle some cucumber sauce over the noodles.  Experiment!  Enjoy!

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Summer Garden Vegetable Pizza

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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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Sometimes pizza is really just a bread plate.  That is the case here.  This pizza is really just a few warmed vegetables on a plate of bread with a little cheese.  I have never been one for extra cheesy pizza.  I prefer other flavors & this pizza offers a lot of them!  It was inspired by a box of locally grown vegetables that got mistakenly delivered to my door.  Relax!  I called the company that delivered them & was informed that food safety laws prohibited them from redelivering the box.  So I got to keep it!

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Say – have you heard?  I wrote a fucking NOVEL!!!  It is hilarious!  Read the reviews on Amazon – HERE.  They are VERY positive!  Why not buy a copy & check it out?

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OK – so – at the risk of sounding like a broken record – pizza toppings are very much a matter of personal preference.  Not just as to which ones to use but also how much of each.  I don’t like heavy or thick pizzas.  Others do.  So – I will just list the ingredients I used for this beauty & let you make your own choices.

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So – again – here is the pizza dough I use – and all I do is throw everything in my bread machine & let it run on the dough cycle.  SO EASY!  Then I let it sit & rise or a hour & either use it immediately – or use a bit & store the rest in plastic wrap in the fridge.

PIZZA DOUGH

MAKES FOUR 12-OZ. BALLS

INGREDIENTS

2 tbsp. sugar (⅞ oz.)
1 tbsp. olive oil, plus more (½ oz.)
½ tsp. active dry yeast
5½ cups flour
2 tbsp. kosher salt (¾ oz.)

INSTRUCTIONS

1. Combine sugar, oil, yeast, and 2 cups cold water in bowl of a stand mixer fitted with a dough hook; let sit until foamy, 8-10 minutes. Mix flour and salt in a bowl. With motor running, slowly add flour mixture; mix until a smooth dough forms, 8-10 minutes. Transfer dough to a greased baking sheet; cover with plastic wrap. Let sit at room temperature 1 hour.

2. Divide dough into 4 balls; transfer to a greased 9″ x 13″ dish; brush tops with oil. Cover with plastic wrap; refrigerate 48 hours (or get impatient like me & use it immediately).

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Summer Garden Vegetable Pizza

INGREDIENTS

Dough

Fresh mozzarella (or other pizza cheese)

Parmesan – grated

Tomatoes – sliced

A few mixed baby squashes – sliced

Basil

Jalapeno – seeded & sliced

Onion – sliced thin

Avocado

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DIRECTIONS

Heat the oven to 450-500.

Treat a pizza pan with cooking spray or use parchment paper.

Roll the dough out & put it on the pan.  Score it a bit with a knife or fork tines.

Divide the avocado portion you are using in half – and reserve half the avocado & all of the basil for AFTER the pizza is cooked.

Layer toppings starting with the cheese & layering veggies on top of the cheese.  This make the pizza bright & vibrant with the colors of the vegetables – rather than the white cheese.

Bake that fucker for 10-15 minutes or until the crust & toppings look done to you.  Top with more avocado & the basil.

Kid yourself that this is just a warm salad & that there is no harm in eating the entire thing yourself!  And then DO IT!

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