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

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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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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.

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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

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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.

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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.

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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.

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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.

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

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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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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.

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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

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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).

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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.

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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.

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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.

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

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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 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.

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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

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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.

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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.

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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.

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

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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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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.

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

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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

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DIRECTIONS

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

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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

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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.

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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

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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.

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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.

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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.

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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!

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

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

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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.

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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.

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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.

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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.

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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.

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Vegan Tofu Quiche with Chard, Spinach & Cheese

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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 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.

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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.

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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.

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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

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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.

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

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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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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.

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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!

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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

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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.

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