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

Leave a comment

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)

11-8-16-27

11-8-16-71

bathingandthesinglegirlcover

vromans-back

11-8-16-21

11-8-16-38

11-8-16-52

11-7-16-74


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.

11-8-16-31

11-8-16-76

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

11-8-16-9

11-8-16-20

11-8-16-30

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.

11-8-16-10

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.

11-8-16-11

11-8-16-12

11-8-16-13

11-8-16-14

11-8-16-16

11-8-16-15

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.

11-8-16-19

11-8-16-18

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.

11-8-16-22

11-8-16-34

11-8-16-44

11-8-16-77

DDD #46 – St. Germain Gin Fizz Cocktail

Leave a comment

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)

Click the image below to watch the video.


St. Germain Gin Fizz Cocktail

Makes one real cocktail or two minis

INGREDIENTS

2 oz gin

1 oz St. Germain

1 oz fresh squeezed lemon juice

1 oz club soda

1/2 oz simple syrup

Garnish options: sliced cucumber, mint sprigs, cracked pepper

DIRECTIONS

Shake the gin, St. Germain, lemon juice & simple syrup in ice for 30 seconds.  Pour into glasses filled with ice & cucumber slices.  Top with club soda & garnish with cucumber & mint.

Consume!  Make more!

DDD Ep. #9 – Easy 5-Ingredient Fresh Mint & Zucchini Pasta (Vegan or Vegetarian)

Leave a comment

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)

11-17-16-86

11-17-16-92

bathingandthesinglegirlcover

vromans-back

I am reposting this recipe from last year here again because it is episode #9 on my cooking show on Youtube – Video Vegan.  The newer recipe is 100% vegan.  Check out the video here & please subscribe!

11-17-16-81

11-17-16-93

0571

From November 17, 2016:

I started this blog on about July 5, 2012.  On July 13, 2012, I posted one of my all-time favorite recipes.  It is one I got from my good friend, Naomi Priestley.  It is Zucchini & Mint Pasta with Parmesan (seen just above).  But – it is such a divine dish – I thought I would post it again with a few new options.  1) It can be made without cheese altogether or 2) without cheese but with a squeeze of lemon juice or 3) with vegan Parmesan.

Do not be thrown by the idea of mint in a pasta dish – it is delicious!  It is especially lovely when you use fresh, homemade pasta – but dry pasta is fine, too.  If you do not consider oil and S&P to be legit ingredients – this is a 5 ingredient dish & comes together in less than 20 minutes.

I bought this ridiculous $5 micro basil because it looks pretty.  It is tasty, too, but it is certainly an unnecessary indulgence.

11-17-16-71

11-17-16-109

11-17-16-127

Fresh Mint & Zucchini Pasta (Vegan or Vegetarian)

Serves 2

INGREDIENTS

1/2 lb pasta – cooked & drained

Olive oil

3-5 zucchini – either grated or spiralized or sliced (you can use as much zucchini as you like to mitigate the amount of pasta you eat or to, at least, lighten up the dish)

1-3 cloves garlic – chopped

1/4 cup fresh mint – chopped

S&P to taste

OPTIONS – Parmesan or vegan Parmesan (to taste) and or a squeeze of fresh lemon juice

Garnish: chopped mint and/or parsley and/or basil, more cheese, crushed red pepper

11-17-16-56

11-17-16-70

11-17-16-75

DIRECTIONS

Cook & drain the pasta.

I spiralized the zucchini but you can grate or slice it.  Spiralizing is a good way to bury veggies in a spaghetti dish so your kids do not notice the veggies in there.  I sliced the ends that were too short to spiralize.

11-17-16-68

11-17-16-69

Heat a glug or two of olive oil in a large saute pan.  Saute the garlic for about 30 seconds & then add the zucchini.  Saute a few minutes & then add mint and season with S&P.   When the zucchini is soft – add the pasta & combine.  Add cheese or vegan cheese here – if you are using it – or squeeze in some lemon – if you are going that route.  Plate & serve with cheese and/or chopped herbs (mint or basil or parsley).

11-17-16-72

11-17-16-73

11-17-16-74

11-17-16-77

11-17-16-98

11-17-16-102

11-17-16-122

Easy 5-Ingredient Fresh Mint & Zucchini Pasta (Vegan or Vegetarian)

Leave a comment

 

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)

11-17-16-86

11-17-16-92

bathingandthesinglegirlcover

vromans-back

11-17-16-81

11-17-16-93

0571

I started this blog on about July 5, 2012.  On July 13, 2012, I posted one of my all-time favorite recipes.  It is one I got from my good friend, Naomi Priestley.  It is Zucchini & Mint Pasta with Parmesan (seen just above).  But – it is such a divine dish – I thought I would post it again with a few new options.  1) It can be made without cheese altogether or 2) without cheese but with a squeeze of lemon juice or 3) with vegan Parmesan.

Do not be thrown by the idea of mint in a pasta dish – it is delicious!  It is especially lovely when you use fresh, homemade pasta – but dry pasta is fine, too.  If you do not consider oil and S&P to be legit ingredients – this is a 5 ingredient dish & comes together in less than 20 minutes.

I bought this ridiculous $5 micro basil because it looks pretty.  It is tasty, too, but it is certainly an unnecessary indulgence.

11-17-16-71

11-17-16-109

11-17-16-127

Fresh Mint & Zucchini Pasta (Vegan or Vegetarian)

Serves 2

INGREDIENTS

1/2 lb pasta – cooked & drained

Olive oil

3-5 zucchini – either grated or spiralized or sliced (you can use as much zucchini as you like to mitigate the amount of pasta you eat or to, at least, lighten up the dish)

1-3 cloves garlic – chopped

1/4 cup fresh mint – chopped

S&P to taste

OPTIONS – Parmesan or vegan Parmesan (to taste) and or a squeeze of fresh lemon juice

Garnish: chopped mint and/or parsley and/or basil, more cheese, crushed red pepper

11-17-16-56

11-17-16-70

11-17-16-75

DIRECTIONS

Cook & drain the pasta.

I spiralized the zucchini but you can grate or slice it.  Spiralizing is a good way to bury veggies in a spaghetti dish so your kids do not notice the veggies in there.  I sliced the ends that were too short to spiralize.

11-17-16-68

11-17-16-69

Heat a glug or two of olive oil in a large saute pan.  Saute the garlic for about 30 seconds & then add the zucchini.  Saute a few minutes & then add mint and season with S&P.   When the zucchini is soft – add the pasta & combine.  Add cheese or vegan cheese here – if you are using it – or squeeze in some lemon – if you are going that route.  Plate & serve with cheese and/or chopped herbs (mint or basil or parsley).

11-17-16-72

11-17-16-73

11-17-16-74

11-17-16-77

11-17-16-98

11-17-16-102

11-17-16-122

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

Leave a comment

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)

11-8-16-27

11-8-16-71

bathingandthesinglegirlcover

vromans-back

11-8-16-21

11-8-16-38

11-8-16-52

11-7-16-74

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.

11-8-16-31

11-8-16-76

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

11-8-16-9

11-8-16-20

11-8-16-30

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).

11-8-16-10

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.

11-8-16-11

11-8-16-12

11-8-16-13

11-8-16-14

11-8-16-16

11-8-16-15

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.

11-8-16-19

11-8-16-18

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.

11-8-16-22

11-8-16-34

11-8-16-44

11-8-16-77

Watermelon, Feta & Mint Salad

Leave a comment

 

6-23-15 (25)

All Photos © Christine Elise McCarthy 2015

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

images (1)download (1)

6-23-15 (34)

6-23-15 (25)

BathingandthesinglegirlCover

vromans back

OK – this is another fast & easy one.  If feta & watermelon seem like an odd mix – just think of the popularity of salting watermelon.  It might seem, initially, like an odd combo but it works really well.  It it refreshing & clean & and the water density of the watermelon makes it surprisingly satisfying.

6-23-15 (20)

6-23-15 (46)

Watermelon, Feta & Mint Salad

serves 2

INGREDIENTS

2 cups diced watermelon

1/4-1/2 (or more) diced feta cheese

1/4 cup chopped fresh mint

1/4 red onion sliced paper thin

1-3 tsp olive oil

Juice of 1/2 lime

S&P to taste

6-23-15 (32)

6-23-15 (27)

6-23-15 (54)

DIRECTIONS

Mix & serve.

6-23-15 (42)

6-23-15 (37)

6-23-15 (40)

6-23-15 (15)

Vegan Mega Lemon and Garlic Chicken and White Beans with Mint-Basil Pesto for the Slow Cooker

Leave a comment

All Photos © Christine Elise McCarthy 2015

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

images (1)download (1)

~

5-1-15 (4)

5-1-15 (41)

bathingandthesinglegirlcover

vromans-back

OK, kids – it’s another easy slow cooker meal.  I added a little fresh Mint-Basil Pesto – but you need not.  I used a fuckton of garlic & a shitload of lemon – but you can tone these down, if you prefer.  I used the always awesome Beyond Meat – of which (full disclosure) – I am not officially a SuperFan!  Check it out HERE – but you can use real chicken, if that’s your bag.  I served it over pasta but rice would work, too, or this could be served as a sort of white chili.  It is all up to you!  Isn’t that nice?

Mint-Basil Pesto

INGREDIENTS

2 cups fresh basil

1/2 to 1 cup fresh mint leaves (depending on your passion for mint)

1/4 cup almonds (or walnuts or cashews)

2 garlic cloves

1/4 cup Parmesan (or vegan alternative)

Olive oil (Use just as much as you need to get the pesto to the consistency you like. I used very little – maybe 1/8 cup – but you might like your pesto thinner.)

1 TBS lemon juice

S&P

DIRECTIONS

Puree all in a food processor.  Season with S&P.

5-1-15 (2)

5-1-15 (14) (1)

Vegan Mega Lemon and Garlic Chicken and White Beans for the Slow Cooker

Serves 6-8 with rice or pasta

INGREDIENTS

2 cups dry white beans (or canned)

9 oz vegan chicken – thawed & shredded

1 onion – sliced or chopped

20 cloves of garlic – smashed

zest of one lemon

juice of two lemons

5 cups vegetable stock

1 TBS crushed red pepper (or less – to taste)

S&P

Cornstarch

Garnish – Mint-Basil Pesto (recipe above), lemon wedges, fresh basil, cooked pasta or cooked rice.

5-1a-15 (15)

5-1a-15 (18)

5-1a-15 (23)

5-1a-15 (7)

5-1a-15 (14)

5-1a-15 (19)

DIRECTIONS

Do not put the lemon halves in your slow cooker – like you see above.  I think this added a touch of bitterness.

Put everything except the cornstarch into a slow cooker & leave it on high for 6 hours.  If it is too thin – add 1 2 TBS cornstarch to 1/4 cup water & whisk together.  Add to the slow cooker – on high – and it should thicken nicely.  If it is too thick – add a bit of water.  Season with S&P.

Or..

Stove-top – just use canned beans & cook until the onions are tender & the flavors meld – maybe 45 minutes.

Serve with rice or pasta or on its own.  Top with the pesto & garnish as you desire.

5-1-15 (36)

5-1-15 (46)

5-1-15 (19)