DDD # 44 – Vegan Cold Soba Noodle Salad with Brown Sugar Tofu & Chili Oil

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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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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.

 

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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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.

DDD Ep. #25 – Vegan Hearts of Palm Crab Salad

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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 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 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.

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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.

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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.

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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:

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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!

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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

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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.

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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.

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DDD Ep. #14 – Cool Vegan Cashew & Cranberry Chicken Salad Tacos with Avocado

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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

 

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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.

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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!

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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)

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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.

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Vegan Protein Salad Bowl – Chickpeas & Roasted Beets, Ancient Grains (Quinoa, Amaranth & Millet) with Orange Tahini Dressing & Chia Seeds

5 Comments

 

 

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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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.

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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.

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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

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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!

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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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Vegan Vegetable Pasta Salad with Spicy Asian Sesame Peanut Dressing

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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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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.

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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

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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.

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Toss the salad ingredients together.

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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.

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