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

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.

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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

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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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Roasted Rainbow Carrots with Thyme & Balsamic Glaze

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)

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vromans back

I belong to a produce delivery service called Farm Fresh to You.  I get a box of custom-selected veggies every two weeks & the standout items so far have been their carrots!  Whew knew?  SO sweet and the texture is wonderful – unlike the almost bitter & very hard store-bought carrots I have been experiencing recently.  These carrots are DELICIOUS & it is nearly impossible to bite into one & not eat the whole thing.  Good news, though!  You CAN eat the whole thing.  Eat the whole bunch.  They are just carrots, for fuck’s sake.  Go friggin’ crazy!

Anyway – my last box had this little bunch of rainbow carrots it it.

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They get even prettier when you peel them.  The color combination looked so autumnal – roasting them with some earthy thyme & sweet balsamic glaze just seemed like the way to go – so I did just that!  Takes about 20 minutes or so – depending on the size of your carrots.  Easy & delicious!

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Roasted Rainbow Carrots with Thyme & Balsamic Glaze

Serves 2 as a side

INGREDIENTS

1 small bunch of rainbow or other carrots

1 tsp olive oil

S&P

Fresh thyme

1/2 cup or more of Balsamic vinegar

Parchment paper (optional)

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DIRECTIONS

Heat the oven to 425.

Peel the carrots & cut any thick ones in half.  Leave thin ones whole.  Toss with olive oil and S&P until they are evenly coated.  Put on a roasting pan (topped with parchment paper – if you have it).   Sprinkle with fresh thyme leaves – maybe a tablespoon or two.  Roast 10 minutes.

Meanwhile – basically boil the balsamic until it thickens.  It thickens quickly & reduces very fast so be careful not to burn it.  If it gets too thick – just add more balsamic.  The thickness of the glaze is up to you.

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When it is thick even – drop a few thyme leaves into it.

After 10 minutes, flip the carrots & then drizzles most of the balsamic glaze onto them – reserving a little (or make more for later).  Roast another ten minutes (more or less – depending on how well you want the carrots cooked).    Drizzle with remaining balsamic glaze, maybe sprinkle more fresh thyme leaves on them & serve.

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