DDD #54 – Broccoli & Cauliflower Rice Salad with Rainbow Chard, Basil, Mint, Avocado & Citrus Vinaigrette

All Photos © Christine Elise McCarthy 2017

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To watch the video – click the image above.

Living alone can make eating all the food I buy difficult.  I buy produce with a thousand inspirations in my head – often forgetting that I have to eat everything I make myself.  That can get difficult – especially with produce like avocados & leafy greens that have a short shelf life.  Yesterday – I made a Spicy Vegan Szechuan Beef & Vegetable Stir-Fry (seen above) that used a lot of the veggies I had around – but – it did not use everything.  I also had a lot of leftover basmati rice.  So – I dreamed up this salad.  I used a little (1 cup) of the rice I had.  You could use more – or less – depending on how light you want this to be.  You could also use quinoa or brown rice or some ancient grain of your choice.  Or – as I do in the video – use grated cauliflower in place of rice.  Whatever you decide – this salad is full of nutrients & tastes clean & light & fresh.  If you do not add the avocado – this salad will keep in the fridge for a few days.  Just add the avocado just before serving.

Vegan “Eat Your Greens” Warm Broccoli Rice Salad with Rainbow Chard, Basil, Mint, Avocado & Citrus Vinaigrette

Serves 2-4 depending on appetite

INGREDIENTS

2 TBS olive oil (or coconut oil)

1 cup cooked rice or other grain (optional) or 1 medium head of cauliflower – grated

1 head broccoli – grated or pulsed in a food processor

1 cucumber – chopped

1 zucchini – chopped

Avocado – amount at your discretion – sliced

2-3 scallions – sliced

1 bunch (6-8 leaves) rainbow chard (or other greens of your choice) – ribs removed & chopped

1/3 cup fresh basil – chopped

1/3 cup fresh mint – chopped

Pepitas (or other nuts) – amount at your discretion

GARNISH: basil, mint, lime wedges

for the dressing

2 TBS olive oil

2 TBS cider vinegar

2 TBS fresh lime (or lemon) juice (or a combination)

1 tsp lemon or lime zest

2 TBS Dijon mustard

1 or 2 TBS agave (I used 2 but might go less next time)

1/4 tsp cayenne pepper

S&P to taste

DIRECTIONS

Whisk the dressing together & adjust flavors to suit your tastes.

Pulse the broccoli in a food processor or grate it (grating is very messy).  Do the same with the cauliflower – if you are using it n place of rice.

Heat the olive oil in a large pan over high heat.  Add the broccoli & cauliflower/rice & toss.  Add the zucchini & chard.  Add a few TBS water & cover the pan & remove from heat.  You just want to warm everything through & get the chard & broccoli & zucchini wilt a bit.

In 5 minutes or so – put the rice mixture in a large bowl (or in the pan) & toss in the scallions, mint & basil & cucumber & some (not all) the dressing.

Put some of the warm salad on plates & garnish with avocado slices, pepitas, extra basil and/or mint, lime wedges, additional dressing & freshly cracked pepper.

Vegan “Eat Your Greens” Warm Broccoli Rice Salad with Rainbow Chard, Basil, Mint, Avocado & Citrus Vinaigrette

All Photos © Christine Elise McCarthy 2016

Follow @celisemccarthy

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

Living alone can make eating all the food I buy difficult.  I buy produce with a thousand inspirations in my head – often forgetting that I have to eat everything I make myself.  That can get difficult – especially with produce like avocados & leafy greens that have a short shelf life.  Yesterday – I made a Spicy Vegan Szechuan Beef & Vegetable Stir-Fry (seen above) that used a lot of the veggies I had around – but – it did not use everything.  I also had a lot of leftover basmati rice.  So – I dreamed up this salad.  I used a little (1 cup) of the rice I had.  You could use more – or less – depending on how light you want this to be.  You could also use quinoa or brown rice or some ancient grain of your choice.  Whatever you decide – this salad is full of nutrients & tastes clean & light & fresh.  If you do not add the avocado – this salad will keep in the fridge for a few days.  Just add the avocado just before serving.

Vegan “Eat Your Greens” Warm Broccoli Rice Salad with Rainbow Chard, Basil, Mint, Avocado & Citrus Vinaigrette

Serves 2-4 depending on appetite

INGREDIENTS

2 TBS olive oil (or coconut oil)

1 cup cooked rice or other grain (optional)

1 head broccoli – grated or pulsed in a food processor

1 cucumber – chopped

1 zucchini – chopped

Avocado – amount at your discretion – sliced

2-3 scallions – sliced

1 bunch (6-8 leaves) rainbow chard (or other greens of your choice) – ribs removed & chopped

1/3 cup fresh basil – chopped

1/3 cup fresh mint – chopped

Pepitas (or other nuts) – amount at your discretion

GARNISH: basil, mint, lime wedges

for the dressing

2 TBS olive oil

2 TBS cider vinegar

2 TBS fresh lime (or lemon) juice (or a combination)

1 tsp lemon or lime zest

2 TBS Dijon mustard

1 or 2 TBS agave (I used 2 but might go less next time)

1/4 tsp cayenne pepper

S&P to taste

DIRECTIONS

Whisk the dressing together & adjust flavors to suit your tastes.

Pulse the broccoli in a food processor or grate it (grating is very messy).

Heat the olive oil in a large pan over high heat.  Add the broccoli & rice & toss.  Add the zucchini & chard.  Add a few TBS water & cover the pan & remove from heat.  You just want to warm everything through & get the chard & broccoli & zucchini wilt a bit.

In 5 minutes or so – put the rice mixture in a large bowl (or in the pan) & toss in the scallions, mint & basil & cucumber & some (not all) the dressing.

Put some of the warm salad on plates & garnish with avocado slices, pepitas, extra basil and/or mint, lime wedges, additional dressing & freshly cracked pepper.

Fennel, Swiss Chard, Spinach, Kale & White Bean Gratin (Vegan or Not)

 

All Photos © Christine Elise McCarthy 2016

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I get Farm Fresh To You deliveries every other week.  You are allowed to customize the deliveries but, sometimes, I forget and the result is that I end up with an infinity of leafy greens.  This week: two kinds of lettuce, Swiss chard & kale.  And fennel.  And more.  But thatsalotta greens!  Plus, I already had fennel from the last delivery & about 5 pounds of spinach.  So – I decided to make something that would use as many of the greens as possible – this dish.  The greens you use can vary but you need a lot of whatever you select because they reduce dramatically.

I used real Parmesan in this (because I had it) but vegan Parm – or even another vegan cheese (like mozzarella or cheddar) would work.  I used almond milk but I think a thicker milk might have been better.

NOTE – Also – you might want to add some cheese to the veggie mix.  I didn’t because I was trying to keep this dish on the light side.

Fennel, Swiss Chard, Spinach, Kale & White Bean Gratin (Vegan or Not)

Serves 6

INGREDIENTS

5 TBS vegan butter

2 small bulbs fennel – chopped

1 onion (I used 1 brown & 1/2 red onion) – diced

4 or more garlic cloves (I used 4 cloves & 2 stalks of green garlic) – chopped

1 bunch Swiss chard – ribs removed & chopped

1 bunch kale – ribs removed & chopped

2-4 cups spinach

2 TBS fresh thyme

3 TBS flour

1 cup Parmesan (vegan or otherwise) – optional – for adding to the veggies – see NOTE above

1 1/2 cup vegan milk (I used almond milk but a thicker milk might be better – or half & half, if you are not vegan)

2 14 oz cans white beans – drained & rinsed

1 1/2 cups bread crumbs (I used Panko)

1 cup Parmesan (vegan or otherwise) – or other cheese (mozzarella or cheddar) for topping

DIRECTIONS

Heat the oven to 400 degrees.

Melt TWO of the five TBS of butter in a large stock pot.  Add the fennel and onion & saute until soft.  Add thyme & combine.  Add the garlic & stir for a minute.  Add the greens – in stages – adding more as each bit wilts.

Add the flour & milk & bring to a boil.  Reduce to low & simmer as it thickens a bit.  Add the beans & season with S&P.  If you are adding cheese to the veggies – do that now & stir to combine.

Meanwhile – melt the remaining 3 TBS butter & toss with the breadcrumbs and 1 cup of cheese.

Treat a 9 x 13 casserole pan with cooking spray or oil & put the veggie mix in.  Top with the breadcrumb mix.  Bake for about 30 minutes or until breadcrumbs turn golden.

Let rest 10 minutes & serve.

Vegan Three “Cheese” & Alfredo Lasagna with Power Greens (Kale, Chard & Spinach)

 

All Photos © Christine Elise McCarthy 2016

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

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.

This lasagna is delicious & 100% vegan.  I made three kinds of vegan “cheese” for this.  You can make the cheeses yourself (they are all very easy) or buy vegan pre-made varieties.  I used three kinds of sauce, a cup of leftover homemade, the remnants of a jar of Rao’s marinara & a little more than a cup of Rao’s Arrabbiata – my favorite jarred sauce.  You can use all homemade or all from a jar – or mix it up – as I did.

I used red chard, kale & spinach.  You can use any combination of greens that you prefer.  I used cheddar cauliflower, because I had it, but regular cauliflower is just as good (it just has less vitamin A).  I used the sort of lasagna that needs to be cooked in advance – mainly because I noticed the no-cook kind had egg in them.  You can use your favorite vegan lasagna noodles.

I am going to post the three cheeses first.  You can choose to make any or all of them.

Best Fast & Easy Vegan Mozzarella (above) – for Melting & Grating – recipe is HERE.

Vegan Herbed Tofu “Ricotta”

INGREDIENTS

1 lb extra firm tofu

1 TBS olive oil

1 tsp garlic powder

1-3 TBS mixed chopped fresh herbs (I used thyme & sage)

1 tsp each salt & pepper

1 TBS dry parsley

DIRECTIONS

Crumble the tofu & mix in the other ingredients.  Set aside.

Vegan “Parmesan”

INGREDIENTS

1/2 cup bread crumbs (I used panko)

1/2 cup pumpkin seeds (pepita) – I used roasted & salted because I could not find raw – but raw will work, too

2 TBS nutritional yeast

1 tsp salt

1/4 tsp dry thyme

DIRECTIONS

I think it would be ideal to grind these ingredients together in a spice mill – but I don’t have one.  You might get a finer result.  I used my food processor & ran it a few minutes.  The pumpkin seeds were not totally ground – but I went with it anyway.

Vegan Three “Cheese” & Alfredo Lasagna with Power Greens (Kale, Chard & Spinach)

Makes a standard lasagna

INGREDIENTS

1 lb lasagna noodles – cooked as directed

3 cups pasta sauce of your choice

2+ cups vegan mozzarella – grated

for the power greens

1 head kale – ribs removed & chopped

1 head chard – ribs removed & chopped

2 cups spinach

1 cup fresh basil

4 garlic cloves – minced

1/4 onion – diced

1/4 cup vegan Parmesan

Olive oil

for the alfredo

1 head cauliflower – cut into florets

1 cup vegetable stock or water

2 TBS vegan butter

5 garlic cloves – minced

3/4 cup vegan Parmesan

GARNISH – chopped basil or arugula leaves or parsley

DIRECTIONS

Cook the pasta & drain.

for the alfredo

Boil the cauliflower (maybe even boil it in vegetable stock) until very soft.  Drain (I reserved 1 cup of the water I boiled the cauliflower in).

Melt the butter & saute the garlic for one minute.

In a blender or food processor – blend the cauliflower, stock (or water) butter & garlic, vegan Parmesan & a bit of S&P until very smooth.  Set aside.

for the power greens

Heat a TBS or 2 in a large saute pan & heat the onion until soft.  Add the garlic & kale, chard & spinach & heat just until the greens wilt.

In a food processor (not a necessary step – but it prevents large & hard to bite pieces of greens in your lasagna that can flop, hot, out of a bite you are taking & burn you – or just make a mess) – pulse the hot greens, the basil, and 1/4 cup of the Parmesan.  Set aside.

for the lasagna

Heat the oven to 375 degrees.

In a large lasagna pan, put about 1 cup of sauce on the bottom & then layer noodles.  The rest of the layering can be random & at your discretion – but here is the order I used.  I topped the noodles with half the “ricotta,” half the “alfredo,” then noodles, then all the greens, noodles, remaining “ricotta,” cup or more of sauce, noodles, remaining “alfredo,” noodles, remaining sauce & mozzarella.

Bake for about 45 minutes or until well heated.  I would say “or until cheese melts,” but many vegan cheeses do not truly melt.  So – just eyeball it until you think it seems done.

I stacked two pieces on top of each other for photos & you could do this, too, for an impressive presentation.  Or not.  Your call.  Garnish with basil or arugula or parsley.  Devour!

Creamy, Vegan Potato (Aloo) & Fresh Fenugreek (Methi) Curry

 

All Photos © Christine Elise McCarthy 2016

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Pictured with Coconut, Ginger & Jalapeno Cauliflower “Rice.”

The photo of the greens above (which I stole from the internet) is of fresh fenugreek leaves (or methi).  I bought some at my local Indian market (India Sweets & Spices).  From the internet:

Fenugreek is an annual herb with a slightly sweet, nutty flavor often described as a cross between celery and maple. The seeds can be used whole or ground and are commonly found in curry powder.

I had them, so I used them.  If you cannot find them, use spinach or chard or even kale – it doesn’t much matter.

This is an easy but very creamy dish so it would go over a cauliflower “rice” nicely – and you avoid doubling up on heavy starches.  The flavors here are subtle & mild – a rare dish I added little spice to.   If you cannot find fenugreek SEEDS (any Indian market will have them & they won’t be expensive) – they can be purchased online – Amazon, for example.

I used a random mix of potatoes – and any potatoes would do – even sweet potatoes.

Creamy, Vegan Potato (Aloo) & Fresh Fenugreek (Methi) Curry

Easily feeds 4 with rice

INGREDIENTS

2 cups of methi (fenugreek) leaves or other greens (like spinach or chard or kale)

4 cups of cubed potatoes

1-2 TBS olive oil or coconut oil

1 onion – diced

1-3 serrano (or jalapeno) peppers – seeded & diced (go less or omit – if you hate heat)

1 tsp black mustard seeds (I was out so I used mustard powder)

1/2 tsp ground cumin

1 tsp turmeric

1 tsp chili powder

1/2 tsp fennel seeds

1/2 tsp fenugreek seeds (optional)

1/4 cup vegan sour cream

1/2 cup vegan cream cheese

1/2 – 1 cup unsweetened almond (or other vegan) milk

S&P

Cooked rice or cauliflower rice

OPTIONAL – garnish with Spicy Cilantro and Mint Chutney – seen just below.

DIRECTIONS

Boil the potatoes until they are just done.  Drain & set aside.

Heat the oil in a large saute pan & add the mustard (seeds or powder), fennel seeds & fenugreek seeds.  Once the seeds start popping – add the onion & chilies.  Cook until the onion begins to brown  bit.   Add the potatoes, fenugreek leaves (or other chopped greens), turmeric, chili powder & cumin & stir to combine.  Cook until your greens wilt.

Add the sour cream, cream cheese and milk (add milk in increments until you get the consistency you like) & stir to incorporate them.

Season to taste with S&P.

Serve over rice.

Vegan Tofu Quiche with Chard, Spinach & Cheese

All Photos © Christine Elise McCarthy 2015

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I have never been a huge quiche fan.  Sure – I’ll eat it – but I will eat most things if they are my only option.  I became even less charmed with quiche when I made a few & realized that they really are not mostly egg – but rather – are mostly heavy cream.  They are as rich & decadent as ice cream and, frankly, I’d rather eat a tub of sour cream with spring onion powdered mix in it & gorge on an entire bag of reduced fat Ruffles.

So – I recently discovered the charms of tofu masquerading as egg whites & I am very pleased.   I made Vegan Tofu Scramble Breakfast Burrito with Mixed Vegetables & Cheese & Vegan Tofu Chilaquiles with 5-Minute Vegan Nacho Cheese Sauce – seen below, respectively.

And, when I am working, I scramble a quarter of a block of tofu with S&P and some spinach or veggie sausage & wrap it in an 80 calorie tortilla & dip it is salsa & call it breakfast.  Every.  Single.  Day.  I am now completely off eggs.

So – I thought – why not make a tofu quiche?  Cruelty-free & way less rich than a traditional quiche.  I used chard & spinach & vegan cheese in mine but you can adapt this to reflect whatever quiche ingredients you prefer.  A little veggie sausage would be nice.

I used 5 slices of this Field Roast Chao cheese – below.

I really, really like that cheese – in all three flavors.  The texture is believable & it tastes yummy.  I pulsed mine into the tofu so that it might melt more effectively and, no matter what kind of cheese you use – I recommend this method.

The real secret to a delicious-looking quiche is the depth of it – so be sure to pack yours with ingredients.  I could have added sausage or other veggies – like broccoli – to this & it would still have fit into the crust – so err on the side of too much stuff in the crust rather than too little.

Vegan Tofu Quiche with Chard, Spinach & Cheese

INGREDIENTS

1 prepared vegan pie crust

1 lb extra firm tofu

1 head chard – hard ribs removed – chopped

2 cups fresh spinach – chopped

1/2 onion – diced

1/2 red bell pepper – diced

1 carrot – diced

5 slices of vegan cheese (or 1/2 cup or more of your cheese selection)

2 TBS tahini (optional)

1 TBS miso (optional)

1 tsp Dijon mustard

2 TBS fresh basil – minced

Olive oil

Smoked (or other) paprika

5-10 cherry tomatoes – halved

S&P

DIRECTIONS

Heat the oven to 400 degrees.

Press the crust into a pie pan.

Heat 1-2 TBS olive oil in a large saute pan.  saute the onion, carrot & red pepper until soft.  Add the chard & spinach & basil & saute until the greens wilt.  Season with S&P.  Set aside.

In a blender or food processor – pulse the tofu & cheese together with the Dijon and the miso & tahini (if using).  Season with S&P.  Add to the vegetable mixture & combine.

Pour into the crust & sprinkle with paprika.  Arrange the tomatoes on top.  Pinch your crust edges – if you like.  Bake for 20-30 minutes or until the crust is browned to your taste.

Let sit 10 minutes & serve.

5-Ingredient Creamy Vegan Garlic Herb Pasta with Roasted Golden Beets & Chard

All Photos © Christine Elise McCarthy 2015

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So – I bought that ginormous beet at the farmer’s market a while back.  It was larger than a softball.  It was a glorious thing.  I roasted it & let it sit a day or so to be ready when I wanted it & I was glad I did.  Recently, after hiking to the Hollywood sign, I came home starving & was able to whip up this Amazing dish in the time it took to cook the pasta.  So – if you are a roasted beet fan – roast them ahead & let them be ready when you are.

I used this vegan cheese here.  I bought it online.   You can try this stuff (it heats into creamy awesomeness!) or another vegan soft cheese – or – if you are not vegan, use Boursin or even cream cheese or goat cheese.   I used chard but spinach would work, too.  Whatever you decide – you must try this.  EASY & delicious!

How to roast beets:

Heat oven to 400 degrees.  Wash beets well.  Coat with a thin layer of olive oil & wrap in foil.  Cook, undisturbed, for at least 45 minutes (it could take much longer for big ones), until a knife pierces one with little resistance. They may cook at different rates.  Remove each when it is done.

5-Ingredient Creamy Vegan Garlic Herb Pasta with Roasted Golden Beets & Chard

Serves 2

INGREDIENTS

1/2 lb pasta – cooked & drained

1 huge or 4 small golden beets – roasted (see above) & peeled & cubed

1 head (4-5 leaves) chard – with the hard vein removed & the leaves chopped

3 (or more) oz vegan garlic herb cheese (or other soft cheese)

2 (or more) cloves garlic – chopped

Olive oil (if you do not have a non-stick pan)

S&P

DIRECTIONS

Roast the beets, if you have not already.  Let cool.  Then peel & cube them.

Cook the pasta.  One minute before it is done – add the chard.  Drain.  Set aside.

If you have a non-stick pan – you can omit using olive oil.  Heat 1 TBS olive oil in a regular pan & warm the beets through.  Add the garlic for one minute & then mix in the cheese.  Stir until the cheese is completely incorporated & creamy.  Add the pasta & chard.  Warm through.

Season with S&P & serve.

Roasted Pumpkin Lasagna with Red Chard and Fried Sage Bechamel (with Homemade Pumpkin Puree)

All Photos © Christine Elise McCarthy 2014

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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 recipe requires a few steps but all are pretty easy & the result is an impressive crowd pleaser.  I roasted a couple of pumpkins myself but you could use canned pumpkin with little change in the result.  The only real difference is that canned pumpkin doesn’t come with seeds & I am going to post a roasted pumpkin seed recipe next & they are SO FRIGGING YUMMY – you will definitely be missing out if you do not try them.

Roasted Pumpkin Lasagna with Red Chard and Fried Sage Bechamel (with Homemade Pumpkin Puree)

INGREDIENTS

1/2 – 1 lb lasagna noodles (I used about 10-12 noodles)

3 cups pumpkin puree (recipe for homemade is below)

16 oz ricotta cheese

1 bunch red chard (or rainbow or green chard or kale) – thick ribs cut out

1-2 TBS crushed red pepper (optional)

1+ cups grated Parmesan

1+ cups grated mozzarella

S&P

for the bechamel

4 cups milk (I used almond milk)

7 TBS butter

6 TBS flour

1 large bunch of fresh sage

Pinch of nutmeg

S&P

DIRECTIONS

Heat the oven to 375 degrees.

Cook the lasagna noodles for about half the time recommended for them to be al dente and – being sure to reserve the boiling water – scoop them out & run cold water over them in a colander.  Maybe toss with a touch of olive oil to be sure they don’t get sticky.

Plunge the greens you are using into the hot water & let them sit 2-3 minutes.  Drain & chop them & set aside.

Melt 1 TBS of the butter in a small saute pan & fry the sage leaves for about 1 minute of med-high heat.  Do not brown it.  Drain the sage on a paper towel & set aside.

Melt the remaining 6 TBS butter in the same pan in which you fried the sage (to take advantage of all the lovely sage flavor) & then transfer it into a stock pot large enough to hold 5 cups of milk.

Set the heat at med-low & whisk in the flour.  Keep whisking until the mixture smells nutty & takes on the color of light sand – about 6-7 minutes.

Meanwhile – in another pot – warm the milk but do not boil it.  Add the milk to the flour & butter roux – one cup at a time – and whisk until smooth & thick.  Reserve a few sage leaves for garnish & then crumble the rest into the bechamel.  Bring to a boil – whisking the entire time.  In 5-10 minutes – remove from heat, add some S&P and the nutmeg & set aside.

To make assembly easier – I blended the ricotta & pumpkin puree in my food processor.  This isn’t necessary but ricotta tends to be thick & hard to spread so blending it with the puree makes spreading easier & assures an even distribution.

Treat a small lasagna pan with cooking spray & assemble the lasagna.  Put 1/4 of the sage bechamel in the bottom of the pan & top with a layer of noodles.  Layer 1/2 of the ricotta & pumpkin & top with 1/2 of the greens & a sprinkling of crushed red pepper.  Add another 1/4 of the bechamel & another layer of noodles.  Top this with the other 1/2 of the pumpkin/ricotta and the other 1/2 of the greens.  Add more crushed red pepper – if you like – and maybe some S&P.  Add another 1/4 of the bechamel & another layer of noodles.  Top with the rest of the bechamel & spread the Parmesan & mozzarella on top.  Garnish with a few sage leaves.

Bake for about 30 minutes or until the cheese is bubbling & beginning to brown.  Let the lasagna rest about ten minutes & then start hacking into it & shoving it into your pie hole.  Mmmmmm!  Autumn!

Oh!  And in the interest of full disclosure – the pictures I used here of the lasagna on a plate is really TWO pieces of lasagna stacked on top of each other.  You can do this when you serve it – if the deeper lasagna appeals to you visually.

Homemade Roasted Pumpkin Puree

INGREDIENTS

Fresh pumpkin (I used two small pie pumpkins & got about 4 cups of puree from them)

Water

S&P

DIRECTIONS

Heat the oven to 375 degrees.

Cut the tops off & then pumpkins in half (or quarter them, if your pumpkin is large), seed them (keeping the seeds for roasting!  I will post a recipe for that next) & roast for about 40-50 minutes or until the skin is soft & the meat is fork tender.

Let them cool a bit & then scoop out the meat & puree in a food processor or blender.  I added about 1 cup of water to mine to thin it enough to blend.  Add a bit of S&P.

This puree is REALLY good for dogs & can be a miracle cure for doggy diarrhea if you add some to their food.  Just FYI.

Cauliflower Pizza Crust

All Photos © Christine Elise McCarthy 2013

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If you read this blog with any regularity, you know I am obsessed with cauliflower.  It can be used to replace or replicate so many things and is inexpensive & free of so many things many people are trying to avoid, like carbs, calories & gluten.  This pizza crust was not my first attempt at using cauliflower as a base for pizza but, the last time I tried it, I wasn’t blogging so the results were never made public.  The results were that it tasted good but I thought it used too much cheese & felt like it was worse for you than regular pizza dough.

This crust is lighter & smelled incredible cooking, but it was a tad moist for my taste & didn’t set together as well as I’d hoped.  In fairness, no cauliflower crust is going to fool anyone into thinking they are eating a standard issue pizza on dough but this one still isn’t perfected.  I did dump a lot of wet ingredients on it (sliced tomatoes & fresh mozzarella) and that definitely contributed to the moisture factor.  Still, I could pick it up & eat it like a slice – just not a crispy one.

The cooking time on this one will likely vary for everyone – depending on the calibration of your oven & how much moisture you manage to squeeze out of the cooked cauliflower rice & how thick you make your crust.  I kept going in five minute increments from the initial 25 minute cooking time I guessed at until it looked like this:

I then transferred it (and tore it in the process) to this wire pizza rack thing I have – hoping the vented rack would allow the oven to dry the crust out more.  It looks like this:

It didn’t really help.  Next time – I might start with the wire rack & cook the dough on parchment atop that & see if it impacts the crispness of the crust.

All that said – this pizza crust was very tasty & even my dogs gobbled up the cauliflower crust I gave them.  That might seem obvious to you but my Dexter is a very finicky eater.  So – I do not want to discourage you from trying this.  The spices I added were sort of random.  You can use the ones I did or not – or you can add some of your own.  Rosemary might be nice!

The pizza you see here that I made is finished with a tomato sauce, fresh tomato, fresh mozzarella & basil on one side & my Chard Pesto (which I recommend VERY highly) on the other.  You can top your crust any way you like.

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Cauliflower Pizza Crust

INGREDIENTS

1 medium head cauliflower

1 egg – beaten

4 oz. goat cheese

1 TBS dry oregano

1 TBS dry parsley

1 tsp onion powder

1/2 tsp salt

1 tsp pepper

DIRECTIONS

Heat your oven to 400 degrees.

Chop your cauliflower & then either pulse it in your food processor (or, as I did, use the grater blade) and reduce the cauliflower to a rice-like consistency.  A regular cheese grater will work, too, but one of the drawbacks to cauliflower is that it pops everywhere when you cut it raw & it gets messy.  Still – the rice cauliflower can be achieved with just a regular cheese grater.

Boil about an inch of water in a large stock pot.  Boil the cauliflower for about 5 minutes.  Drain it through a fine mesh sieve.  Cool it with cold water & then, in batches, wrap it is a clean kitchen towel & twist it tighter & tighter – squeezing out every bit of water you can.

In a large bowl, beat the egg then add all the remaining ingredients, including the cauliflower.  With your hands, completely blend the ingredients into a moist dough.

Line your pizza pan with parchment paper or REALLY grease it.  I suggest the paper – but in a pinch – grease will work.  I just fear it will stick to the pan on you.  No need to grease the parchment, though.  Press your dough into your pizza’s shape – even creating the deep crust on the edges, if you like.  Your pizza dough should be about 1/3 inch thick or so in the flat part.

Bake this for about 30-45 minutes – watching it carefully because it will go from not done to burned in a flash.  When it reaches a nice golden color take it out of the oven.  Top it with your toppings & cook until your cheese is melted.  Voila!

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Pizza with Swiss Chard Pesto, Roasted Tomatoes & Fresh Mozzarella and Thug Kitchen

All Photos © Christine Elise McCarthy 2013

Follow @celisemccarthy

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

~

I initiated this blog less than a year ago, July 5th or so, impromptu & with no clear vision as to where I would go with it.  My boyfriend called & asked what I was doing that day and I surprised myself by replying, “I don’t know.  I might start a food blog.”  And then I did it.

I was surprised to hear myself answer that way because I hadn’t any aspirations like that, I have never written any kind of blog before & because I always hated the very word, “blog.”  But here I am, nearly a year later, having shared dozens, if not hundreds, of recipes & restaurant experiences & trips to things like The Museum of Death, Bangluck Thai Market,  Super King and even the gynecologist.  Still – I haven’t really found an angle or a hook & I bounce around from vegan things to hominy or cauliflower obsessions & I curse the cost of groceries.  But recently – I found a food blog that makes me so happy – and so jealous at the same time.  These guys cook the kind of food I can eat (I am a lacto-ovo vegetarian who aspires to veganism) and fucking talk about it in terms I can relate to.   Many of you may already be aware of these guys but for the uninitiated among you – let me present THUG KITCHEN.  Here are a few of my favorites from their collection:

Salad – it’s like plant nachos?  Hahahahah!  It is just too good!  They not only post these gorgeous photos with the world’s BEST pitch lines for recipes but also post the recipes.  I want to BE these people.  I am so fucking jealous.  I get all butterflies & brace for fallout when pitching my GYN post on Facebook like this, “Why pelvic exams are not for pussies” and these guys get all genius like this:

Seriously.  AND – I found out we are soul mates because they have cunty spoons at their house, too!  I thought it was just me!

Anyway – I can only look at their site and Facebook page a few times a week – or less – because I am rendered fetal on the floor as I accept my total defeat at the hands of their superior cool factor.  It is very hard on the self esteem.  Very hard on my motivation.  It fucking drives me to drink and I already have a lot of rides to that destination – if you catch my drift.

So – go look at Thug Kitchen.  Get a laugh.  Get some awesome recipes.  Become a vegan before I can muster that dedication – even after I have given 25 years to my bullshit lacto-ovo pescatarianism.  I’m such a loser.

BUT – at least I am a loser that can eat pizza with real mozzarella on it.  Fuckers.  None of that icky Daiya for me.  Sure, real cheese might be full of hormones, antibiotics, Monsanto byproducts & the ceaseless agony of dairy cows (ouch) but at least it melts.

Oh God.  I’m just making myself feel worse.  They can put a man on the moon & my i-phone is more powerful than the computers that put those men on the moon – but they can’t make an edible vegan brie?  No luck on the vegan salmon front?  <deep sigh>

So, yeah.  Brushing myself off from the complete defeat delivered to me & my self-image by the awesome Thug Kitchen – I present to you my latest pizza creation.  It is no wild invention & breaks no new ground.  Still – I couldn’t find a recipe like in on Google so – there.  Swiss chard – super good for you.  Raw almonds – good for you and no danger of the hideous pine mouth you risk if you take the bait & use those over-rated & “kinda too oily & rich anyway” pine nuts.   This is really easy & super tasty.  The micro arugula I used to garnish it is the last of my over-priced $5 experiment with the stuff.  For now.  Because, in reality, it has an amazingly strong flavor & looks frigging gorgeous atop foods.  But – no need for you to splurge on something so obnoxious.  Regular arugula would work nicely, too.  Or no garnish.  Or use basil.  Or parsley.  Whatever.

As a side note – I went to TJ Maxx recently & splurged on a few necessities – like some saucy Jessica Simpson panties & some fancy salt.  The two are unrelated.  New undies make me walk around feeling all fancy, like Queen Jinglefarts.  Can’t you see the sparkle in my eyes as I stand in my kitchen – naughty bits all snugly held in by my new bikinis?

More interestingly – here is the salt:

I paid $3.99 for it.  I could eat each individual grain of this salt like miniature hors d’oeuvres.  This salt is actually delicious!  I bought it because (like the micro arugula) I thought it would look pretty, and it does, but holy crap!  I will never look at regular salt again as anything but some unworthy red-headed stepchild.  I shudder to think what a salt fetish could end up costing me down the road but know that – as my obsession develops – I will take you along for the ride.

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Pizza with Swiss Chard Pesto, Roasted Tomatoes & Fresh Mozzarella

INGREDIENTS

Pizza dough of your choice (mine is here)

1 head Swiss chard

1 cup freshly grated Parmesan

4 (or more) cloves of garlic

3/4 cup + 1 TBS olive oil

1/2 cup raw almonds

a dozen cherry or grape tomatoes

1/2 cup (more or less to taste) grated pizza cheese

1 dozen or so cherry-sized mozzarella balls (ciliegini or other fresh mozzarella) – sliced

S&P to taste

micro arugula or some other green for garnish (optional)

Extra diced tomato as garnish

DIRECTIONS

Make your pizza dough (if you are doing that) or let your store bought version come to room temp on the counter.

Cut your little tomatoes in half & toss with 1 TBS olive oil & some S&P.   Roast them at about 400 degrees for about 20 minutes.  Remove from heat & set aside.

Raise the temp of the oven to the 450-500 degree range.

Wash the chard & remove the center rib.  Immerse in boiling water for about 2 minutes.  Drain & squeeze out the excess water.

Toast the almonds in a dry pan for about three minutes or until they get fragrant & start to brown.  Remove from heat

In a food processor, puree the nuts & garlic & 1/4 cup of the olive oil then blend in the chard & then the Parmesan and the additional 1/2 cup of olive oil and some S&P.  Use less oil if you think you can get away with it (for a dense pesto) or add more (or some water) if you want a thinner pesto.

To assemble the pizza, simply roll out the dough.  Place it on a cooking sheet sprayed with cooking oil.  Top with pesto, grated pizza cheese, roasted tomatoes, mozzarella & some fancy orgasm-producing Hiwa Kai Black Lave Sea Salt (or just a little sea salt) and some pepper.  Bake at 450-500 for 12-15 minutes or until it looks done to your taste.

Garnish with whatever you selected for that purpose.  Tap a gala keg of some drinking wine & get your eat & your drink on.

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