DDD #73 – Vegan Roasted Beet & Balsamic Borscht

Leave a comment

All Photos © Christine Elise McCarthy 2018

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.

vromans front

vromans back

~~~~~~

This is a really easy & fresh & light dish.  It will likely render your kitchen a crime scene so be sure to wear an apron.  Most borscht is vegan so that isn’t really of note here – but I thought I’d point it out.  I topped mine with vegan yogurt here.  You could use a vegan sour cream or nothing.  If you do not add any creamy element – this is a guiltless soup.  The only thing in it with any calories worth talking about is a little olive oil but this make a lot of soup so the amount that ends up in a serving is very low.  You could lower it further by boiling the beets rather than roasting them but I think roasting adds a nice flavor.  This can be served hot or cold, too, which is a nice option to have.  I pureed the bulk of the soup & reserved a few cubes of beets for texture.  You could leave it chunky or puree it completely.  Your call!

Click the image below to watch the video on my channel.


Image

Vegan Roasted Beet & Balsamic Borscht

4 HUGE beets (or 10-12 small ones) – halved or quartered

4 carrots – chopped

1 red bell pepper – diced

4 celery stalks – chopped

1 onion – diced

4 garlic cloves – chopped

2 bay leaves

6 cups vegetable stock

2 tsp Marmite (optional)

1 TBS good quality balsamic vinegar

Olive oil

S&P

Fresh dill and/or scallions – as garnish

Vegan yogurt or vegan sour cream for garnish

Image

DIRECTIONS

Toss the beets in a bit of olive oil & salt & pepper liberally.  Roast on a foil-lined pan at 400 degrees for about an hour – or until easily pierced with a fork.  Set aside to cool.

ImageImageImage

Heat 2 TBS olive oil in a large stock pot.  Saute the onion, celery, bell pepper & carrots over medium heat for about ten minutes or until they soften.  Add the bay leaves & garlic and saute another 2-3 minutes.  Add the stock & the marmite (if using) & simmer over medium-low heat.

ImageImageImageImage

Peel half the beets & reserve the skins.  Cube the peeled beets and set aside.

Image

Chop the other half of the beets coarsely.   Add the skins & unpeeled beets to the soup pot.   Simmer for 5-10 minutes.

Remove the bay leaves & discard.  I used an immersion blender & pureed the soup.  You can do this in batches in a blender but be careful you do not get burned & be more careful that you don’t splatter magenta soup everywhere.

Image

Once pureed to your liking – add the reserved cubed beets & stir in the balsamic vinegar.  Season with S&P.

To serve – garnish liberally with vegan yogurt or sour cream and lots & lots of dill and maybe some diced scallions.  Eat it up!  Then curse the inevitable pink splatter you find in your kitchen hours after you were sure you cleaned the last of it.

Image

Vegan Roasted Fennel & Beets Salad with Arugula, Avocado, Pistachios & Goat Cheese

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)

5-24-16 (49)

5-24-16 (45)

BathingandthesinglegirlCover

vromans back

5-24-16 (10)

5-24-16 (41)

Fennel is a divisive vegetable.  The sharp licorice flavor is either something you love or hate, it seems.  But, as with garlic, the flavor of fennel mellows into something else entirely – when you roast it.  It becomes soft & sorta sweet & it compliments this salad nicely.

I used arugula but any mixed greens or baby spinach would work, too.  I added pistachios but any nuts would work – especially if you toasted them a bit first.

5-24-16 (7)

5-24-16 (8)

5-24-16 (9)

I used this lovely blood orange olive oil but regular olive oil would work.  I used the dark balsamic – but white balsamic would be lovely, too.

And for the goat cheese – I used this stuff (below).   It has the texture of a soft goat cheese & was really delicious.  If you eat cheese – real goat cheese or feta would also work.

5-24-16 (6)

5-24-16 (12)

5-24-16 (24)

5-24-16 (43)

Vegan Roasted Fennel & Beets Salad with Arugula, Avocado, Pistachios & Goat Cheese

Serves 2

INGREDIENTS

4-6 beets (red or golden – no matter)

1 large fennel bulb

2 fists full of arugula or other greens

1/4 cup pistachios

1 avocado – cubed

Vegan soft cheese (or real goat or feta cheese) – quantity up to you

Olive oil

Balsamic vinegar

S&P

5-24-16 (11)

5-24-16 (30)

5-24-16 (50)

DIRECTIONS

Heat the oven to 350 degrees.

Wrap the beets in foil.  No need to even wash them – as that will happen later.  If they are large (mine were about the size of ping pong balls) – cut them into smaller chunks.

Cut the fronds off the fennel (saving some of the dilly leaves for garnish) & cut the bulb in half.  Place on a cooking sheet & drizzle with olive oil.

Place the beets in foil on the cooking sheet with the fennel & roast 30-45 minutes or until the vegetables are soft.  The beets might take longer than the fennel.

When the beets cool – wash them under running water & rub the skins off.  Cut into bite-sized pieces.

Slice up the fennel.

Place some greens on each plate.  Top with beets, fennel, avocado, pistachios & crumbled cheese. Drizzle with olive oil & balsamic.  Garnish with fennel leaves and S&P.

5-24-16 (15)

5-24-16 (37)

Vegan Protein-Packed Red Quinoa Salad with Avocado, Arugula & Citrus-Balsamic 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)

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.

4-9-16 (83)

4-9-16 (70)

BathingandthesinglegirlCover

vromans back

4-9-16 (58)

This salad is jam packed with protein (from the quinoa, black beans & chickpeas) and light & healthy & delicious.  The ingredients here are all optional – as is the case with all salads.   This recipe makes an enormous party-sized quantity so – either be prepared to feed a lot of people or to eat it every day for a while – or cut the recipe in half.  Do not dress the whole salad & do not add avocado until you are serving it.  That way – the salad will keep longer.  UPDATE 4-18-16:  Without the avocado & dressing on it – this salad stayed fresh in my fridge for a full week.

4-9-16 (72)

Vegan Protein-Packed Red Quinoa Salad with Avocado, Arugula & Citrus-Balsamic Vinaigrette

Makes a boatload of salad – at least enough for 6 as an entree – more as a side

INGREDIENTS

for the salad

(these quantities are very flexible – so make your salad to taste)

3-4 cups cooked red (or other) quinoa (cooked according to directions & cooled)

1 English cucumber – diced

1 cup chopped cherry (or other) tomatoes (I used heirloom)

1 15-oz can black beans – drained & rinsed

1 15-oz can chickpeas – drained & rinsed

1/2 cup sliced black olives

1 red bell pepper – seeded & diced

3 scallions – sliced

1 cup corn (fresh cut from the cob is best but I used frozen)

1/2 red onion – diced

1/4 cup chopped cilantro (optional)

Avocado (as much or as little as you like – I used 1/2 avocado per serving) – cubed & lime juice squeezed on it

Arugula (optional – as a bedding)

for the citrus-balsamic vinaigrette

5 TBS of juice from lemons & limes (use either one or a combo of both for a total of 5 TBS)

1-3 garlic cloves – minced

2 TBS white (or other) balsamic vinaigrette

1/4 cup cilantro – chopped

1/4 cup olive oil

1/4 tsp cumin

S&P to taste

4-9-16 (43)

4-9-16 (53)

4-9-16 (42)

4-9-16 (49)

4-9-16 (44)

4-9-16 (54)

DIRECTIONS

Cook & cool your quinoa.  You can even rinse it in cold water & drain it to cool it quickly.

Whisk the dressing together & season to taste.

Toss all the salad ingredients – EXCEPT the avocado & arugula – and stir to combine.

If using arugula – put some on plates.  Top with quinoa salad & drizzle with dressing.  Top with avocado.

Shove it in your face & feel strong & healthy!

4-9-16 (45)

4-9-16 (47)

4-9-16 (48)

4-9-16 (50)

4-9-16 (52)

4-9-16 (86)

4-9-16 (75)

Strawberry & Spinach Salad with Fresh Corn, Chicken, Brown Rice & Gorgonzola (Vegan or Vegetarian) with White Balsamic Dijon Vinaigrette

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)

6-25-15 (74)

6-25-15 (100)

Untitled BathingandthesinglegirlCover vromans back

6-25-15 (33)

6-25-15 (67)

6-25-15 (95)

So – I made an eggplant curry the other day & it came out sorta bitter & yucky and, despite trying to sakvage it, I failed.  But, I had already made some brown rice to go with it & it needed a home.

I get deliveries from Farm Fresh to You and this week’s box had three ears of corn in it.  I typically avoid corn because the vast majority of it is GMO – but this corn came from a local farm – so I deemed it safe.

I recently bought myself some ORGANIC strawberries & spinach – and I stress organic because of information like this (from HERE):

The following “Dirty Dozen Plus” had the highest pesticide load, making them the most important to buy organic versions – or to grow them organically yourself:

  • Apples
  • Strawberries
  • Grapes
  • Celery
  • Peaches
  • Spinach
  • Sweet bell peppers
  • Nectarines (imported)
  • Cucumbers
  • Cherry tomatoes
  • Snap peas (imported)
  • Potatoes

Plus these which may contain organophosphate insecticides, which EWG characterizes as “highly toxic” and of special concern:

  • Hot peppers
  • Blueberries (domestic)

__________________________________________

6-25-15 (57)

6-25-15 (32)

Armed with these things, some leftover gorgonzola crumbles & some Beyond Meat chicken strips – I made this salad.   Then I shoved a bunch of it into a mason jar & brought it to work for lunch!  PS – any “hair” you might think you see in the salad is just corn silk.  Whew!

6-25-15 (106)

6-25-15 (25)

I made the dressing from those two ingredients, Dijon & some S&P.  If you cannot find white balsamic – white wine vinegar will do.

6-25-15 (56)

White Balsamic & Dijon Vinaigrette

INGREDIENTS
3 TBS white balsamic vinegar

2 TBS olive oil

2 TBS Dijon

S&P

DIRECTIONS

Shake that shit up in a jar.

6-25-15 (54)

6-25-15 (78)

6-25-15 (84)

Strawberry & Spinach Salad with Fresh Corn, Chicken, Brown Rice & Gorgonzola (Vegan or Vegetarian) 

Serves 2 as a main course

INGREDIENTS (flexible according to your tastes)

1/2 lb raw, organic spinach – chopped

1 cup organic strawberries – sliced

9 oz vegan chicken – thawed

1 ear fresh corn – kernels cut off

2 cups cooked brown rice

Gorgonzola crumbles (or vegan alternative or other cheese of choice like feta or goat) – optional

Cilantro – chopped – optional

6-25-15 (18)

6-25-15 (19)

6-25-15 (22)

6-25-15 (23)

6-25-15 (27)

6-25-15 (28)

DIRECTIONS

Treat a pan with cooking spray or oil & sear the chicken strips.  Set aside.

Then basically, just toss everything together & then toss with the dressing.

Easy & gorgeous.

6-25-15 (37)

6-25-15 (61)

6-25-15 (73)

Vegan Roasted Beet & Balsamic Borscht

1 Comment

All Photos © Christine Elise McCarthy 2013

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.

vromans front

vromans back

~~~~~~

This is a really easy & fresh & light dish.  It will likely render your kitchen a crime scene so be sure to wear an apron.  Most borscht is vegan so that isn’t really of note here – but I thought I’d point it out.  I topped mine with Greek yogurt.  You could use a vegan alternative or sour cream or creme fraiche.  Or nothing.  If you do not add any creamy element – this is a guiltless soup.  The only thing in it with any calories worth talking about is a little olive oil but this make a lot of soup so the amount that ends up in a serving is very low.  You could lower it further by boiling the beets rather than roasting them but I think roasting adds a nice flavor.  This can be served hot or cold, too, which is a nice option to have.  I pureed the bulk of the soup & reserved a few cubes of beets for texture.  You could leave it chunky or puree it completely.  Your call!

Image

Vegan Roasted Beet & Balsamic Borscht

4 HUGE beets (or 10-12 small ones) – halved or quartered

4 carrots – chopped

4 celery stalks – chopped

1 onion – diced

4 garlic cloves – chopped

2 bay leaves

6 cups vegetable stock

2 tsp Marmite (optional)

1 TBS good quality balsamic vinegar

olive oil

S&P

fresh dill – as garnish

Greek yogurt (or vegan option or sour cream or creme fraiche) for garnish

Image

DIRECTIONS

Toss the beets in a bit of olive oil & salt & pepper liberally.  Roast on a foil-lined pan at 400 degrees for about an hour – or until easily pierced with a fork.  Set aside to cool.

ImageImageImage

Heat 2 TBS olive oil in a large stock pot.  Saute the onion, celery & carrots over medium heat for about ten minutes or until they soften.  Add the bay leaves & garlic and saute another 2-3 minutes.  Add the stock & the marmite (if using) & simmer over medium-low heat.

ImageImageImageImage

Peel half the beets & reserve the skins.  Cube the peeled beets and set aside.

Image

Chop the other half of the beets coarsely.   Add the skins & unpeeled beets to the soup pot.   Simmer for 5-10 minutes.

Remove the bay leaves & discard.  I used an immersion blender & pureed the soup.  You can do this in batches in a blender but be careful you do not get burned & be more careful that you don’t splatter magenta soup everywhere.

Image

Once pureed to your liking – add the reserved cubed beets & stir in the balsamic vinegar.  Season with S&P.

To serve – garnish liberally with yogurt (or whatever you are using) and lots & lots of dill.  Eat it up!  Then curse the inevitable pink splatter you find in your kitchen hours after you were sure you cleaned the last of it.

Image

Brie Quesadilla with Smashed Balsamic Blueberries

2 Comments

All Photos © Christine Elise McCarthy 2013

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 beauty is a three ingredient gem.  Of course, one of the ingredients is my Smashed Balsamic Blueberry Sauce but that is easy to make!  See?

Smashed Balsamic Blueberry Sauce

INGREDIENTS

6 oz fresh blueberries

1 shallot – minced

1/2 TBS olive oil

2 oz balsamic vinegar

1/2 tsp fresh rosemary – minced

Image

DIRECTIONS

Heat the olive oil in a small stock pot & saute the shallot until it softens.

Add the other ingredients & bring to a boil.

Lower heat & simmer about 5 minutes.  I used a potato masher & smashed about half the blueberries.  The edge of a wooden spoon would work, too.  Just be careful because this is a sticky, molten lava.

Image

See?  And the only other things you need are tortillas & brie.

I heated a tortilla in a dry pan, slathered it with blueberry sauce & some brie.  I folded it & compressed it with a pot lid, waited two minutes & repeated that on the other side.

Image

It was sweet & savory melty goodness.  I ate it standing up.  There are no calories that way.

Image

Image

Smashed Balsamic Blueberry Sauce

3 Comments

All Photos © Christine Elise McCarthy 2013

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 really easy & REALLY delicious & would go well on sweets (ice cream) or on chicken or fish or even grilled cheese sandwiches.  Try it!  Yummy!

Smashed Balsamic Blueberry Sauce

INGREDIENTS

6 oz fresh blueberries

1 shallot – minced

1/2 TBS olive oil

2 oz balsamic vinegar

1/2 tsp fresh rosemary – minced

Image

DIRECTIONS

Heat the olive oil in a small stock pot & saute the shallot until it softens.

Image

Add the other ingredients & bring to a boil.

Image

Lower heat & simmer about 5 minutes.  I used a potato masher & smashed about half the blueberries.  The edge of a wooden spoon would work, too.  Just be careful because this is a sticky, molten lava.

Now – get creative with how you use it!

Image