All Photos © Christine Elise McCarthy 2018
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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Click the image above to watch the video.
All Photos © Christine Elise McCarthy 2018
To see images of my past posts & get links to the recipes – look on my Pinterest board – HERE.
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Click the image above to watch the video.
The Ivy Copycat Grilled Vegetable Salad with Lime Vinaigrette
serves 2 as an entree
INGREDIENTS
for the dressing
Juice of 1-2 limes
match the lime juice with an equal part of olive oil so it is 50/50.
Add about 1 TBS each of balsamic vinegar (or other vinegar) and agave
Season to taste with S&P.
Combine & taste. Tweak to suite your palate.
for the salad
Your choice of greens – or a mixture (arugula, romaine, butter lettuce, watercress, field greens – your call)
1 zucchini
1 yellow squash
2 ears fresh corn – in the husks
1 bunch asparagus – tough bottoms trimmed
1 red bell pepper – seeded
1/2 cucumber – diced
1 handful cherry tomatoes – haved
3-4 radishes – chopped
1/4 small red onion – diced
1 avocado – chopped
OPTONAL – chopped herbs (basil or cilantro), protein (chickpeas, black beans, vegan chicken or any other protein you desire)
DIRECTIONS
Make the dressing while the veggies are grilling.
Slice the zucchini & squash in 1/4 inch thick slices & grill until softened & there are grill marks – turning a few times. Do the same with the red pepper & asparagus. Set aside. Grill the corn in the husks until blackened on the outside. Cool & throw the husks away then cut the corn from the cobs.
Now – just assemble the salad the way you would any other. If there are going to be leftover veggies – do not dress them. They will stay fresher in the fridge undressed.
Serve & enjoy!!!
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.
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Ok – so I posted my Vegan Whole Turkey (seen above) – and the vegans on Facebook lost their collective shit. Despite knowing it was a vegan item – I got blocked & banned & verbally assaulted SAVAGELY. This video below is my response to the “You are not the right kind of vegan” attacks I got from the most self-righteous douchebags ever. I also show you how I reinvented a bunch of random leftovers into and epic Shepherd’s Pie.
Below the video here are the 14 recipes I suggest as potential uses for your holiday leftovers.
Click the image to watch the video.
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 above to watch the video.
I know I say that a great many of my recipes are born simply of what I have handy and it is true. It is true even when I say that all I had around was a bag of Brussels sprouts and an aging pomegranate. And pistachios. And when I thought to make a salad of them, I wished I had some dried cranberries to add to it. I don’t typically go for dried fruit in anything but dried cranberries just sounded so right for this. I dug deep in my crisper drawers looking for some other inspiration & found an unopened but very old & gross bag of raisins & while I wondered why I ever even bought a bag of raisins because, you know, ew – raisins – I spotted a bag of something from a bulk bin in the corner of the drawer. Closer inspection revealed it to be a small bag of dried cranberries! WTF? Why did I have dried cranberries? Quickly, I wished for a series regular gig on what would turn out to be a long running & iconic HBO series and waited for a few seconds for my life to change. Nothing. A few minutes later I was still me, still unemployed & still holding the bag. Of dried cranberries. Fuck. I hate when I waste the wishes that will be granted on things like a small quantity of dried cranberries. I felt like Peter Griffin on Family Guy when, confronted by a real, live genie, wishes for his own personal theme music & not to have bones.
So, yeah. Career still on hold but that’s a go on the salad!
Salads aren’t really recipes, are they? I made this guy for myself & I used about 8-10 medium-sized Brussels sprouts & ate the entire salad – even though it was probably enough for two. So – anyway – I will give you rough estimates of what I used but you can add or subtract ingredients & adjust quantities to suit your own taste. If there is wiggle room in making anything – it is salad – so go for it.
I made a simple dressing of lemon & olive oil & then decided I wanted something a bit creamier – so I added a bit of Greek yogurt. You can skip that or, if you are vegan, add a bit of vegan mayonnaise. Or use another of your favorite dressings. I ain’t judging.
Shaved Brussels Sprout Salad with Toasted Pistachios, Dried Cranberries & Pomegranate Seeds
Serves two
INGREDIENTS
10 medium-sized Brussels sprouts
Handful of pistachios
Handful of dried cranberries
Handful of pomegranate seeds
For the dressing
1/3 cup Greek yogurt or vegan mayonnaise – optional
2 TBS lemon juice (or nice wine vinegar)
1 TBS olive oil
S&P to taste
DIRECTIONS
Whisk the dressing ingredients together & season with S&P. Taste & adjust the flavors. Some like lemon more than others. Some like more salt. Suit yourself.
Toast the pistachios in a dry pan for 2-3 minutes, until aromatic & beginning to change color. Stir the whole time & take care not to burn them. Set aside.
Trim the hard ends off the Brussels sprouts & shred with the blade of your food processor or cut thin by hand. Be sure to break up any of the white cores that remain – even cutting them by hand if your food processor let them slip by.
Now, just toss all that shit together (go easy on the dressing) & eat both servings yourself. FTW.
All Photos © Christine Elise McCarthy 2017
To see images of my past posts & get links to the recipes – look on my Pinterest board – HERE.
Click the image above to watch the video.
These are so easy & so delicious – I bet even folks that hate Brussels sprouts will like them. Sweet & salty & crunchy & warm & soft. They are ready in 15 minutes. YUM!
Vegan Caramelized Brussels Sprouts with Spicy Candied Walnuts
Serves 4 as a side
INGREDIENTS
for the spicy candied walnuts
1 cup walnut pieces
1/4 cup white sugar
1 TBS vegan butter
1 tsp (or more) cayenne
for the caramelized Brussels sprouts
2 dozen small Brussels sprouts (6 cups or so)
2 garlic cloves – chopped
2 TBS olive oil
1/4 cup brown sugar
salt to taste
DIRECTIONS
for the spicy candied walnuts
Heat everything in a pan for 3-5 minutes – stirring constantly being really careful not to burn the sugar. When it is thick & gooey & fragrant – put the nuts on a piece of parchment paper & – using a fork so you do not burn yourself – separate the nuts so they do not clump together.
for the caramelized Brussels sprouts
Either slice the sprouts in a food processor or slice them very thin so you are left with mainly ribbons.
Heat the olive oil in a large pan, add the sugar & stir. Add the sprouts & saute until soft – maybe 5 minutes. Taste to see if maybe you need another generous pinch of sugar. When a minute from being ready – add the garlic & saute another minute. Season with salt & pepper.
Serve with the candied walnuts on top.
See? Crazy easy!
All Photos © Christine Elise McCarthy 2017
To see images of my past posts & get links to the recipes – look on my Pinterest board – HERE.
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.
All Photos © Christine Elise McCarthy 2017
To see images of my past posts & get links to the recipes – look on my Pinterest board – HERE.
Click the image below to watch the video & please subscribe to my channel.
Vegan Cold Soba Noodle Salad with Brown Sugar Tofu & Chili Oil
Serves 2 very well
INGREDIENTS
for the chili oil
1/2 cup oil
3 star anise pods
1-2 TBS chopped fresh ginger
2 TBS crushed red pepper
2-4 garlic cloves – minced
3 scallions – chopped
for the dressing
2 TBS sesame oil
2 TBS rice vinegar
2 TBS low sodium soy sauce or liquid aminos or tamari
2 TBS brown sugar
for the soba salad
7 oz soba noodles – cooked & drained
1/2 – 1 pound tofu (I used pressed tofu)
2 TBS brown sugar
1/2 tsp S&P
1 TBS sesame oil
Mixed chopped vegetables. I used:
1/2 cucumber
4 radishes
1/4 red bell pepper
1 cup purple cabbage
2 scallions
(you could use edamame, cauliflower, broccoli, carrots, snow peas, green beans or whatever you like)
Cilantro
Sesame seeds
Lime wedges
DIRECTIONS
Cook the noodles & set aside.
Whisk the dressing together & set aside.
Heat the oil for the chili oil in a pan. Add the star anise & crushed red pepper. Add the ginger & scallions. When the scallions are soft & just starting to brown – add the garlic & heat for one minute. Put the oil in a storage container to cool. You won’t need all the oil for this recipe & the leftover should keep in the fridge for several days.
Heat 1 TBS sesame oil. Add the brown sugar & salt & pepper. Add the tofu & heat until the sugar caramelizes onto the tofu. Set aside.
In a bowl – toss the noodles with the tofu & veggies. Add some dressing (not all of it) and a drizzle of the chili oil. Start very light with both the dressing & the chili oil & add more to taste.
Garnish with sesame seeds and cilantro & serve with lime wedges.
All Photos © Christine Elise McCarthy 2017
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 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.
FILLING OPTIONS:
Directions:
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
Directions
Of not in the mood to make sauce – many options are available at the store.
All Photos © Christine Elise McCarthy 2017
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.
I am reposting this recipe from May 3, 2016 because I now have an episode of my cooking show (www.VideoVegan.com) to accompany it. Click the image below to watch! And please – subscribe to my channel.
While I was very pleased with my Vegan Jackfruit Tuna Salad (seen just above in the avocado) – I know that jackfruit is an exotic ingredient & not easily found by many people. So – I endeavored to make a vegan seafood dish with something more readily available – hearts of palm – and had great success! Nothing in this recipe is hard to find. If you are not vegan & eat real mayonnaise – this Japanese mayo used for sushi might be nice in this – as it adds a sweetness.
I only mention that stuff because I plan on making California rolls with this crab salad & the Kewpie would make them more authentic. Still – I did not use Kewpie. I used Just Mayo.
I also used Old Bay seasoning – which is vegan. One of the best things about this recipe is the low calorie count of the hearts of palm. Check it out:
So – hears of palm, vegan mayo, Old Bay & few other ingredients & voila! Comes together as fast as a real tuna salad would. I used a food processor but this is not entirely necessary. In fact – I might just finely chop the hearts of palm next time – because crab salad is textured & chunky. Still – I am going for a California roll with this (which I will post soon) so the finer chop seemed like a good idea. Either way – I think you will be very happy with this salad!
Vegan Hearts of Palm Crab Salad
Serves 2 on a salad or in avocado halves or in sandwiches
INGREDIENTS
2 (14 oz) cans hearts of palm – drained
1/4 onion – minced
3 celery stalks – minced
2 tsp Old Bay seasoning
1/2 cup vegan mayo
1 small tomato – seeded & chopped finely
1/4 cup grated carrots – chopped even more
2 tsp prepared horseradish (optional)
4-5 springs of fresh dill – fronds chopped
S&P to taste
DIRECTIONS
You can either finely chop everything to suit your taste & combine them or – do as I did – and pulse MOST OF (not all) the onion & celery & tomato then add ONE can of hearts of palm – and pulse. Add mayo & horseradish & Old Bay & pulse. Add the second can of hearts of palm & pulse until it is mostly chopped & then simply stir in some larger chunks of celery, tomato & chopped carrots for color & texture. Stir in the dill. Taste for S&P.
If your resulting salad is too wet – (mine was very wet) – simply wrap it in a clean kitchen towel & twist out all the excess moisture.
Once the excess liquid is out – you can decide whether or not to add more mayo or additional spices. Serve as you will with maybe some extra fresh dill as garnish.
All Photos © Christine Elise McCarthy 2014
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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Hey, everybody! DDD #14 is up!
My Cool Vegan Cashew & Cranberry Chicken Salad Tacos with Avocado!
And I offer my rebuttal to the slut shaming I experienced Wednesday for referencing my #BOOBS. Apparently, the word #boob is tasteless & inappropriate & I am a vulgar hussy. My thoughts on this & more. Plus a blooper!
Enjoy!! Click the link for the video & please subscribe. Happy Cinco de Vegan Mayo!
https://www.youtube.com/watch?v=s4JNPkWrwS0&feature=youtu.be
OK – I am not sure what the weather is like where you are but here in LA – it is hot as a muthafuckah! It is pushing 100 degrees! Just brutal. I don’t have AC & cooking is just impossible in this weather. So – I whipped up these cool & vegan bad boys! They are kind of like a taco-wrap hybrid. I used these little flour tortillas – right from their home in the cool of my fridge. I am not positive they are vegan – so if you are vegan – use a tortilla you know suits your diet.
And I used that Beyond Meat vegan chicken. The coupon above is good until the end of May 2014 – so print a few out & go get some of this awesome stuff! If you let it sit on the counter a few minutes – it will defrost enough so that you can cube it up & by the time this all comes together – the chicken is thawed completely but still CHILLED! Perfect!
Cool Vegan Cashew & Cranberry Chicken Salad Tacos with Avocado
Feeds two very well
INGREDIENTS
1 9 oz package of faux chicken – thawed
1 avocado – peeled & seeded & cubed
Fresh lime juice
1/3 cup vegan mayo
1/4 cup (or more) cashews
2 celery stalks – diced
1/2 small cucumber – diced
2 mini sweet peppers (or half a bell pepper) – seeded & diced
1/4 cup purple cabbage – chopped
1/4 cup cilantro – chopped
1/2 cup dried cranberries (or raisins or other dried fruit)
1/2 tsp cumin
Pinch of salt
Pepper to taste
Flour tortillas or other wrap (even lettuce)
DIRECTIONS
Prep the avocado & squeeze lime juice all over it.
Now – just mix everything up in a big bowl. Season to taste. Eat with lettuce cups or as wraps or as little flour tortilla tacos.
All Photos © Christine Elise McCarthy 2016
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 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 is a really easy salad – especially if you buy already roasted beets or, like me, roasted them ahead & had them all ready. I used this ancient grains mix (above) but any grain you prefer could be used – like the quinoa below.
I made the dressing but you could use any dressing you prefer. I had the gorgeous bottle of blood orange olive oil from my friend, Alyse, but regular olive oil is fine.
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 the skin on each when they are done by just pushing it off under running water.
Vegan Protein Salad Bowl – Chickpeas & Roasted Beets, Ancient Grains (Quinoa, Amaranth & Millet) with Orange Tahini Dressing & Chia Seeds
Serves 2
INGREDIENTS
4 beets – roasted (as outlined above), peeled & sliced
1 (15 oz) can chickpeas – drained
1 cup of dry grains – cooked as per directions
1/4 cup parsley – chopped
Chia seeds (quantity up to you)
for the Orange Tahini Dressing (makes more than you will need for these two servings)
3 TBS tahini
3 TBS fresh orange juice
2 TBS balsamic vinegar
2 TBS apple cider vinegar
1 TBS maple syrup or agave nectar
1 TBS olive oil (infused with orange if you have it but not necessary)
1 tsp orange zest
1 garlic clove – minced
1/2 tsp dry mustard
S&P
DIRECTIONS
Whisk the dressing ingredients together.
Plate the bowls by putting some grains, sliced beets, chickpeas & parsley in each bowl. Drizzle with dressing to taste. It does not need much. Sprinkle with Chia seeds. Toss.
Devour!
All Photos © Christine Elise McCarthy 2016
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.
All Photos © Christine Elise McCarthy 2016
To see images of my past posts & get links to the recipes – look on my Pinterest board – HERE.
Pasta salads. Who doesn’t like them? I guess – people who don’t like pasta but do such people exist? Pasta is a universal thing – like bread. Is there anyone that doesn’t like bread? Anyway – lots of pasta salads are drenched in mayo-based sauces & there is no shortage of those that object to mayo. Even those of us that love mayo are hesitant to eat a pasta salad with mayo that has been sitting out in the backyard BBQ too long. So – why not eliminate two major objections & make a vegan pasta salad? Nothing in it quick to spoil & nothing white & creamy to freak out the mayo-haters.
I used ingredients I happened to have so – this is a very flexible salad. I wanted to use edamame but only had Lima beans – so fuck it. I used Lima beans. I had those gorgeous watermelon radishes but they were used primarily for their looks. You could eliminate any ingredient – or add some – with no negative impact. This is a light & clean alternative to accompany the entrees at BBQ’s which – let’s face it – tend to be meaty & heavy.
Vegan Vegetable Pasta Salad with Spicy Asian Sesame Peanut Dressing
INGREDIENTS
1 lb of pasta
6 oz edamame (or Lima beans)
1 small head of broccoli – cut into small florets
4 carrots – grated
2 bell peppers (red, yellow or orange are prettiest) – grated or diced
1 (15 oz) can chickpeas – drained & rinsed
1-4 jalapenos – seeded & either grated or minced
4 radishes – grated or chopped
3 scallions – sliced
1/4 cup cilantro – chopped
1/2 cup slivered almonds
3/4 cup roasted peanuts
GARNISH – extra radish slices. cilantro, extra peanuts
for the dressing
1/2 cup peanut butter (I used chunky)
4 TBS hoisin sauce
4 TBS liquid amino acids (or low sodium soy sauce or tamari)
4 TBS rice vinegar
4 TBS agave nectar
4 TBS sriracha
1 tsp chili oil
2 TBS sesame oil
1-4 garlic cloves – minced
S&P to taste
DIRECTIONS
Whisk together the dressing & set aside.
Cook the pasta & add the broccoli for the last minute or two that it cooks. Drain & rinse pasta & broccoli under cold water.
Toss the salad ingredients together.
Add some dressing & toss. Add as much as you like – which might be less than you made. Overdressed salads get icky so add dressing incrementally until it is where you like it.
Garnish & serve.
All Photos © Christine Elise McCarthy 2016
To see images of my past posts & get links to the recipes – look on my Pinterest board – HERE.
Wheat berries – crunchy & healthy & tasty! If you don’t like or cannot find wheat berries – use any other grain like couscous, quinoa, rice – whatever. It is all about the peas & mint. I used real feta here but I also made a version with this vegan cheese below & it was just as delicious.
6-Ingredient Wheat Berry Salad with Peas, Mint & Feta (Vegetarian or Vegan)
Serves 4 as a side dish
INGREDIENTS
1 cup uncooked wheat berries (or other grain)
2 cups fresh peas (or frozen)
1/4 lb feta (or vegan cheese) – crumbled
1/4 cup fresh mint – chopped
1/8 cup olive oil
1/8 cup apple cider vinegar
S&P
DIRECTIONS
Cook the wheat berries or other grain. Add the FRESH peas about 4-5 minutes before the grains are done to soften the peas. If using frozen – add them in the last minute or 2.
Run the wheat berries & peas under cool water to stop their cooking then toss with the other ingredients. Season with S&P.
All Photos © Christine Elise McCarthy 2016
To see images of my past posts & get links to the recipes – look on my Pinterest board – HERE.
Chicken Piccata is one of the things I missed most when I gave up eating meat in the 80’s. Then – companies began making very convincing meatless chicken & that hole in my heart was cured. Behold my warm, vegan Chicken Piccata – below. REALLY convincing – trust me!
So – I had a few Memorial Day BBQ’s to attend & I was all about vegan pasta salads. They were a great idea because they assured that I would have something to eat at these parties & because vegan pasta salads – like the ones I made – were safe to leave out for hours without risk of spoiling. The other two I made were my Spicy Vegan Southwestern Pasta Salad & Pasta Salad with Arugula Pesto & Feta Cheese (Vegan or Vegetarian) – seen below, respectively.
I brought this Chicken Piccata Pasta Salad to a party at Naomi & Jason Priestley’s home. That is Naomi on the far left. I am the dimwit in the back who – it seems – was the only one there that didn’t know where to look when being photographed.
Anyway – Naomi took one bite & looked at me in shock. “McCarthy! Did you put real chicken in this?”
Needless to say – I hadn’t. But Beyond Meat chicken is so convincing – warm or cold – that it can fool even unapologetic, degenerate meat-eaters. This pasta salad disappeared quickly – and – besides Naomi – nobody ever questioned whether or not the chicken was real. I think they all assumed it was.
It is light & clean & healthy & vegan. If you are a Chicken Piccata lover – this salad is for you!
Vegan Cold Chicken Piccata Pasta Salad with Asparagus & Spinach
INGREDIENTS
1 lb pasta
9+ oz vegan chicken – cubed
1 bunch asparagus
1 cup fresh spinach
1/8 cup olive oil (more or less)
2 garlic cloves – minced
1/4 cup fresh lemon juice (more or less)
3-6 TBS capers (Quantity determined by your taste for capers. I love them!) – chopped or not – or just chop some – your call
1/2 cup parsley – chopped
S&P
GARNISH – extra parsley & lemon wedges
DIRECTIONS
Trim the asparagus by holding each spear by each end & bend until it breaks. This breaks the asparagus just above the woody & impossible to chew part. Set aside.
Boil the pasta. My asparagus was the very thick kind. If you have the thick asparagus – add it to the boiling pasta 3 minutes before the pasta is done. Do it for 2 minutes for average asparagus & 1 minute for the very thin asparagus.
Drain & run under cold water.
Slice the asparagus into bite-sized pieces. Chop the spinach.
Toss everything together. Adjust the lemon & olive oil to your taste & season with S&P. Garnish with extra parsley & lemon wedges.
All Photos © Christine Elise McCarthy 2016
To see images of my past posts & get links to the recipes – look on my Pinterest board – HERE.
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.
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
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.
Delightful-Delicious-Delovely 