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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DDD #41 – Vegan Vietnamese Fresh Salad Rolls with Homemade Peanut Dipping Sauce

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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.

Click the image below to watch the video.

Vegan Vietnamese Fresh Salad Rolls

Ingredients:

FILLING OPTIONS:

  • 1 package vermicelli rice noodles, prepared according to package directions
  • Tofu or other protein
  • Basil – fresh (Thai sweet or hot basil is nice, too, if you can find it)
  • Mint – fresh
  • Cilantro – fresh
  • Butter lettuce, washed and separated into leaves – ribs removed
  • Carrots, peeled & cut into very thin matchsticks
  • Cucumber, peeled and cut into very thin strips
  • Avocado
  • Purple cabbage
  • Bell pepper strips
  • Asparagus
  • Mango
  • Papaya
  • Sprouts
  • Micro greens
 Be sure you have the type of wrappers pictured below (or another brand) and not egg roll or wonton wrappers.  Those are an entirely different breed & need cooking.

Directions:

Prepare the noodles & vegetables in advance – being sure they are washed & dried.  Have a large bowl of warm water ready for dipping the spring roll wrappers.
  • 1  Dip a sheet of spring roll wrapper into water very quickly, no longer than a second or two (or they will get too soggy) and lay flat on a work surface.
  • 2  On one edge, lay a small handful of noodles, some basil & mint leaves, some pressed tofu, some cucumber & carrot strips, purple cabbage, avocado & some micro greens (or whatever fillings you are using) – being careful not to overstuff the wrapper.
  • 3  Roll up burrito style, tucking in the sides, then continue to roll up-but not too tightly or the spring roll wrapper will tear.
You will, no doubt, need a few attempts to get one right. Be patient – it gets easier.  Be prepared to throw a bunch away or to settle for some funky shaped rolls!  They should be served fairly quickly after preparing them. Too much time in the fridge after assembly will dry them out. These can be filled with nearly anything so feel free to get creative!

You can BUY a spicy peanut sauce in a jar or can at most Asian markets or online (for example – http://www.lynmarket.com/proddetail.asp?prod=011152198903).  They are usually quite good, but, if you are feeling motivated –

Peanut Sauce Dipping Sauce

Ingredients

  • 1/4 cup of peanut butter – smooth or chunky
  • 1/2 cup hoisin sauce
  • 1 TBS low sodium soy sauce
  • Juice of 1/2 lime
  • 1/4 cup of water
  • cilantro, crushed nuts or a swirl of sriracha for garnish

Directions

  1. Combine
  2. Garnish with a squeeze of sriracha or nuts or cilantro

Of not in the mood to make sauce – many options are available at the store.

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.

images (1)download (1)

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 Fried Green Tomato Street Tacos with Spicy Remoulade

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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 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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So – I bought those two gorgeous green tomatoes at the farmers’ market.  Legit, unripe green tomatoes.  Harder to find than you may think.  So – I made that first effort with them above – my Easy Vegan Fried Green Tomatoes.  They were simply & delicious but I did not use anything in place of the egg typically used when folks make this & the breading was fragile & did not stick to the slick sides of the tomato slices.  So – today – I used the other tomato for these tacos & used aquafaba in place of eggs.

What is aquafaba?

The word aquafaba is the common name for the cooking liquid of beans and other legumes like chickpeas. You may know it as the typically discarded liquid found in retail cans and boxes of beans, or as the liquid left over from cooking your own.”

I used the liquid from a can of chickpeas and it worked pretty well.   I found that my breadcrumb mixture was still a bit fragile but it seemed to adhere a bit better.

The remoulade is a nice & tangy touch but any sauce you like would do – even vegan salad dressing.

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Vegan Fried Green Tomato Street Tacos with Spicy Remoulade

Feeds two

INGREDIENTS

8 small street taco=sized corn tortillas

1 large green tomato – sliced into 1/4 to 1/3 inch rounds (try to get 4 slices)

1/4 cup flour

1/4 cup panko crumbs (I used only panko in these tacos)

1/4 cup cornmeal

1/4 cup breadcrumbs (or any mixture you prefer or have handy)

Cajun seasoning (to taste) or S&P

1/4 cup or so non-dairy milk

The liquid from a can of chickpeas or other beans OR 1/4 cup or so of almond milk

Enough vegetable oil to submerge the breaded tomato in your frying pan

Taco toppings: (your choice) sliced avocado, shredded cabbage, grated carrots, sliced jalapenos, diced tomato, cilantro, sliced radishes, grated lettuce, grated vegan cheese, lime wedges

for the remoulade

1/4 cup vegan mayo

1 tsp Dijon mustard

1-2 TBS prepared horseradish

1 TBS chopped parsley

1 tsp sriracha

1 tsp juice from a jar of jalapenos (optional) or 1 tsp diced pickled jalapeno

Dash of hot sauce

Pinch of each: onion powder, garlic powder,  chili powder, paprika

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DIRECTIONS

Prep all the ingredients.

Make the remoulade by whisking the ingredients together.

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I only used panko this time.  You can use whatever mixture of crumbs you desire & season as you like – either with a Cajun seasoning or S&P or something else you like.

Wet the tomato slices & dredge them through the flour then the aquafaba (or almond milk) & then the bread crumb mixture.  I dunked mine a second time into the aquafaba & panko.

Heat the oil (deep enough to submerge the tomato slices so they will not require flipping).  Let the oil get very hot & then carefully slide the tomato slices into the oil & fry until they are browned to your liking.  Drain on paper towels.

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While the tomatoes drain – warm your tortillas directly on your stove burners.

Cut the tomatoes in half & assemble 8 tacos.  Serve with the accoutrements of your choice & drizzle with remoulade.  Devour!

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Vegan Thai Pad Gra Prow – Spicy Beef & Basil – with Wide Rice Noodles & Bok Choy

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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.

images (1)download (1)

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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So – last week on Tuesday – I began a test to see how long I could go without spending ANY money on groceries.  The only cheats allowed would be the delivery of vegetables I get every two weeks from Farm Fresh To You & any restaurant meals.  I eat out VERY seldom so – that second one is not much of a cheat.  Still, I started the challenge out eating that Gardenburger from Carney’s.  That cost me $10 with fries & a drink.  Then, I spent the next week eating things like these:

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Vegans, beware!  The Morning Star veggie sausage is merely vegetarian – not vegan.  If I ever eat breakfast (and I seldom do) – it typically looks like that above.

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I eat tortilla pizzas a SHOCKINGLY frequent amount of dinners per month.  I adore them.  And that cheese there is vegan!    It is Parmela Creamery cheese.  I like it A LOT more than Daiya which – I think – tastes funny & doesn’t melt easily.

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More often than not – I eat a giant, zero-carb, 100-calorie bowl of vegan pho for lunch.  Made with shirataki noddles – it is a wonderfully filly & guiltless soup.

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That is a salad of red lettuce, tomatoes & (I admit) a bit of goat cheese.

I also ate my Vegan Butternut Squash & Black Bean Enchilada Casserole with Homemade Red Enchilada Sauce and my Vegan Potato, Leek, Fennel & Turnip Soup with Carrots & Pepitas – seen below, respectively, so I had a pretty well-fed week.  In the past when I attempt the pantry challenge – I do not allow the acquisition of ANYTHING if it can be avoided.  Almond milk for coffee & wine being notable exceptions.  In the past, once the fresh produce ran out, I became reduced to frozen leftovers & lots & lots of dry, white food – like pasta & rice.  Panicked friends began delivering fresh produce so – to avoid a full-scale panic – I am allowing (as I stated) a 2x monthly delivery of veggies.

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Well – everything was going great – until yesterday.  I had not spent one cent on food since that burger at Carney’s – 8 days before.  But, yesterday, I got bored.  I wanted to cook.  I wanted to post something on this blog.  So – I cheated & allowed myself a stop in the CRAZY inexpensive Thai market – Bangluck.   Shit is practically free in there but I still managed to spend $52.  Here is the bulk of what I got there:

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Those two jars of gluten look like lab specimens but I could not resist.  Each of those cans of varied mock meats are gluten & all cost under $2.  I bought that tofu above for under $2 each – far better than the price at Gelson’s – about a mile away – below.

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Drunk from my misbehavior & shopping orgy – I drove by Sacred Farts.  Yes.  Sacred Farts.

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I Googled it & I guess it is a dance & yoga studio.  Who knew?

Well, my will weakened, I decided to stop by Silom Market – also in Thai Town.  This place is super sketchy and always has a security guard at the front door.  Armed guard to protect bulk spices?  Sorta seems like Silom might be a front for something else – but I digress.   If you go there & decide to buy some of the fresh items they make & sell there – be sure to check ingredients.  By check – I mean GOOGLE.  Let me recount an experience I had there once.

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In the cooler section – they had what seemed to be a large selection of locally produced pre-made sauces & curries & pastes….sold in the lidded plastic containers delis use to sell you potato salad. I looked at a bunch of them, mouth watering as I thought of how authentic my dishes would taste if I used these expertly prepared flavorings.  I saw one that looked dark & spicy & read the ingredients

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Ingredients: Chili, onion, garlic, mangda, sugar, salt, fish, tamarind paste.  It was called Nam Prik Mang-da.  I love prik pao squid at my beloved Torung & this stuff looked like culinary gold.  I didn’t know what mangda was but wrote it off as an obscure name for a common thing – like my recent anise pepper experience.  $5.  Sold!

Upon closer inspection – I see these curries/pastes are made in-house at Silom!

When I got home – I Googled the name of the chili paste I just bought looking for culinary inspiration.  I was ABSOLUTELY HORRIFIED when the search engine spat out its results.  Here – take a peek and see what MANGDA means – HERE.  Don’t look at the horseshoe crabs.  In fact – here is a stock photo of your garden variety MANGDA:

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Yes, folks.  Mangda means giant water bug!!!!!!  OMG!  I’m gagging just looking at that thing!  And I should have known better.  This isn’t my first time crossing paths with these fuckers.  No!  I pointed them out to you guys in my Bangluck Market post.  You can buy 4 of these guys whole, in the refrigerated section, for $4.49 – and they have 35 calories in the 4 together – 15 of which come from fat.  Yeah – they are nearly 50% fat.  Gag.  Needless to say – I threw the $5 container in the trash and pronto.

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So – I have learned to be a careful label reader in Thai markets.

Anyway – here are some new things I found at Silom:

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It is vegan & it is $5.  It didn’t seem very appetizing so I passed on it.

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 Vegan crispy balls?!  I have no idea what they are but I fucking BOUGHT some!

Then I found fresh, frozen jackfruit but I already had 4 cans from Bangluck – so I passed.

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That is how the stuff is displayed in the freezers at Silom.  I dug into one & pulled out a package almost totally obscured by frost.  I scraped it off & discovered this!

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Vegan strip steak!   And then I found this!

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I was VERY excited by these two discoveries but stopped my impulse to buy the entire stock before I had put them to the taste test.

I also bought keffir lime leaves & some other stuff  (some of the stuff below came from Bangluck):

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So – I dropped another $35.  And – when I got home – I realized I wanted red bell peppers for this beef dish so – I went to Gelson’s.  I had a $5 off a $25 purchase so – of course – I had to spend $25.  I filled my basket with what I guessed would just be $25 but I miscalculated.  It never crossed my mind that two red bell peppers would cost over $6!   I also bought the chorizo below.  Gelson’s has a sorta fun (if very expensive) selection of vegan things.  I bought the chorizo – but here are a few of the other vegan delights they offer.  Anyway – I dropped another $40.  So – there’s that.

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OK!  On to this Vegan Thai Pad Gra Prow – Spicy Beef & Basil – with Wide Rice Noodles!!!  I added fresh noodles that I bought at Bangluck but this would go just as nicely over rice – or in lettuce wraps.  The revelation is this AMAZING S.P.A. vegan beef!  Read that nutrition label above.  Non-GMO soy protein.  This shit is guiltless and looks EXACTLY like slices of steak!  It is pretty innocuous in the flavor department so – like chicken – it kinda just takes on the flavors you add to it. HERE they are on Facebook.  I will DEFINITELY be buying more & more & more of this stuff.   Once my pantry challenge is over.

This dish is very easy & doesn’t use anything especially exotic.  I recommend it very highly!

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Vegan Thai Pad Gra Prow – Spicy Beef & Basil – with Wide Rice Noodles & Bok Choy

SERVES 2 well

INGREDIENTS

A few TBS sesame oil (or olive oil)

7 (or more) ounces vegan beef

12 ounces fresh rice noodles (or cooked pasta or cooked rice)

1/2 red bell pepper – sliced into strips

1/2 small onion – diced

2 jalapenos – diced

2 heads bok choy – cleaned (optional) & chopped a bit

5 garlic cloves – chopped

1 TBS liquid aminos (or soy sauce or tamari) – plus extra

1 tsp dark soy sauce

1 tsp vegan oyster or mushroom sauce

1 TBS sambal oelek

1/2 tsp agave nectar (or brown sugar)

1 cup basil leaves (I used a mixture of Thai sweet basil & Thai holy basil but any basil will do – Thai ones being preferred)

GARNISH – lime wedges, cilantro

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DIRECTIONS

If using noodles – separate them under cold running water.  If using pasta or rice – cook it & set aside.

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I did not bother to defrost the beef.  It might be easier if you do.  Either way – heat the sesame oil (2 or 3 TBS) in a wok or large saute pan.  Cook the beef until it is seared on both sides.  Set aside.  (I only used 1/2 of the cooked beef in the noodle dish & reserved the rest for another recipe.)  I covered the beef while it cooked to hasted the defrosting.

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In the same pan – add a bit of olive (or sesame) oil & heat it.  Add the red bell pepper, onion & jalapenos.  Saute until soft.  Add all the other ingredients except the garlic & basil (and the garnish).  Heat the noodles & meat through & let the bok choy wilt.  I added a bit of extra liquid aminos here because I thought the dish needed a tad more salt & moisture.  This is your call.  Once the bok choy is wilted & the ingredients are well-combined – stir in the garlic & basil.

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Serve with cilantro & lime wedges!

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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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Spicy Vegan Southwestern Pasta Salad

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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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BathingandthesinglegirlCover

vromans back

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Pasta salads are so easy & vegan ones can sit out at a BBQ with no worry of anything going bad (like mayo).  I made this for a Memorial Day party but I added WAY too much chili powder.  I am going to reduce the quantity I suggest here.  The fact is – you could just toss the ingredients with your favorite BBQ sauce & call it a day – but the lime juice & chili powder add some depth.  I used these noodles below – but I broke the long noodles into thirds.  I love this pasta because it looks cool & photographs really well but any pasta at all will do.  The quantities of the ingredients are loose & you can go with more or less of lots of them with no negative impact on the salad.

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Spicy Vegan Southwestern Pasta Salad

INGREDIENTS

1 lb pasta – cooked & drained under cold water

1/4 olive oil

1/4 cup lime juice

2 tsp chili powder (I used 2 TBS & it was NOT a good thing)

1/4 cup (or more) BBQ sauce (I used Hak’s Thai Chili Tamarind – because that is what I had – but a more traditional BBQ sauce might suit this salad better)

2 tsp cumin

1-3 garlic cloves – minced

12 oz frozen corn

1 (15 oz) can black beans – drained & rinsed

1 bell pepper – chopped (I used an orange one)

1-2 jalapenos – chopped (I used red ones)

4 tomatoes – diced

1/4 cup chopped cilantro

S&P

Extra cilantro as garnish

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DIRECTIONS

Whisk the olive oil, lime juice, chili powder & cumin together.  Set aside.

Toss all the remaining ingredients well.  Add the olive oil mixture incrementally – tasting as you go.  You might not use all of it.  Season with S&P & maybe stir in more BBQ sauce.

Serve with additional cilantro.

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