Noodle Salad for One

I make this tasty bowl-full all the time. It’s easy, fast, and uses just about all the leftovers in the fridge, and best of all, it tastes great!

1 large handful noodles (I like corn and quinoa—gluten-free—penne, but anything will do)

1 small head broccoli, cut into florets

5 stalks asparagus, cut into 1-inch pieces

5 slices zucchini, cut into sixths

½ carrot, diced

5 slices cucumber, diced

1 green onion, diced

1 ½ TBLSP vegan mayonnaise

1 tsp Dijon-style mustard

1 ½ teaspoon pickle relish, or 2 slices of pickle, diced

1 TBLSP lemon juice, pickle juice. or rice vinegar

Pinch dried parsley

Pinch dried basil

Pinch of garlic powder

Pinch of salt (if you’ve used pickle juice, it’s salty, so taste first!)

Pinch of freshly ground black pepper

Pignolia or other nut

1. Get the water boiling and toss the noodles in when it’s ready. Follow the manufacturer’s direction, and don’t overcook them. Drain and put into a bowl.
2. In another pan, get the broccoli florets, asparagus pieces, and zucchini bits boiling. Don’t overcook these either! Drain, and plop them into the same bowl as the noodles.
3. Add the diced carrot, cucumber, and green onion to the bowl with the noodles and cooked veggies.
4. In a small bowl, mix together the mayonnaise, mustard, relish/pickle, lemon juice, and the dried herbs and spices.
5. Combine the dressing that you just made with the noodles and mix them gently. Top with the seeds or nuts.
6. Refrigerate for 30 minutes and then devour, or take it on a picnic, for a fun time.

Roasted Vegetables with Ranch Dressing for One

Sometimes, leftovers and scraps make the best meals. I’m usually not so lucky as to remember how I got to the place of yummy, but this time, it was simple. 

For the Veggies:

½ zucchini, sliced thinly

½ large sweet potato, sliced thinly

1/8 cauliflower, cut into florets

½ onion, sliced thinly and separated into rings

1 small ear of corn, kernels removed (or ¼ cup frozen)

1 clove garlic, diced tiny

Slosh (or two) of olive oil

Salt and pepper to taste

Noodles or rice to serve

For the Dressing:

2 TBLSP vegan mayonnaise

1 teaspoon vegan sour cream

Splash of tamari or soy sauce

Splash of apple cider vinegar

1 shake of onion powder

1 pinch of dried parsley

1 pinch of dried dill weed

1 pinch of dried oregano

1 pinch of dried tarragon

Salt and black pepper to taste

Make the Veggies:

Preheat oven to 350 degrees Fahrenheit.

1. I use a mandolin to make the veggie slices somewhat uniform in size so they’ll roast evenly, but you do whatever works for you. Plop the veggies onto a baking dish. I use a cookie sheet and just corral the veggies toward the middle.
2. Slosh some olive oil over the top of the veggies and toss some salt and pepper on there too. Give the whole pile a nice toss, so that the veggies are coated evenly with the oil and salt and pepper.
3. Roast for 40-45 minutes, stirring the veggies up several times along the way. The veggies are done when the sweet potatoes are fork soft.

Meanwhile, get the noodles cooking. I used whole wheat in this image, but pretty much any noodle that makes you happy will work. Or rice. Any rice would do. Heck. Try millet, quinoa—any grain that pleases your palate.

Make the Dressing:

1. Combine all the dressing ingredients in a small bowl with a whisk.
2. Let it cool in the fridge until the other components are done. 

Assemble the Meal:

1. Make a pile of the roasted (and amazing-smelling) veggies in the middle of your serving plate.
2. When the noodles are cooked and drained, arrange them in a ring around the veggie pile.
3. Spoon the dressing in a thin circle at the perimeter between the veggies and noodles, or just plop it on, whatever makes you happy.

Variations:

• You can use just about any combination of veggies in this mix, whatever is in season or in the fridge. What’s interesting is to play with the seasoning—try Italian herbs, like oregano, basil, parsley, and rosemary (in a blend or on their own).
• Adding nuts or tofu to the top would be good too. 

Vietnamese Vermicelli Bowl for One

Vietnamese food can often seem like the most marvelous combination of Chinese and French cuisines. It’s the adaptability of the Chinese and the sauces of the French that they marry so well. I think what I love best (after the fresh mint and cilantro) is that they don’t shy away from serving hot foods with cold salad ingredients.

For the Dressing:

                2 TBLSP white vinegar (I like rice, but any pale vinegar will do)

                ½ TBLSP granulated sugar

                ½ TBLSP lime juice (or lemon)

                1 inch of carrot, finely grated or shredded

                Itty bitty slosh of soy sauce

For the Noodles:

                1 serving (about as many noodles as you can contain between your forefinger and thumb) vermicelli noodles (ramen-style noodles work nicely, too)

    Boiling water

For the Veggies: (any combination of the following—use your own favorites)

                A blop of olive or peanut oil. Probably less than a tablespoon.

     1 carrot, sliced thinly or julienned

                1 mushroom, cut in half and then sliced thinly

                2 slices of yellow onion, diced

                1 clove garlic, minced

    ¼ head broccoli, cut into florets

    1 very large handful of fresh spinach, chopped roughly

                2 ounces baked tofu, diced or sliced

    1 handful mung bean sprouts

    7 or 8 slices of zucchini, quartered

For the Crunchies:

                Small handful of lettuce

                1 or 2 sprigs of fresh cilantro or parsley

                2 sprigs of fresh mint

    2 slices of cucumber, diced into tiny cubes

                1 TBLSP peanuts, crushed or chopped (I also use raw cashews. Delicious!)

For the Dressing:

1. Combine all ingredients in a small bowl. Be sure to get the sugar mixed in there.

For the Noodles:

• If you’re using Italian pasta-style vermicelli noodles, get the water boiling and get the noodles in there. The veggies will go fast. Drain the finished noodles and place in a serving bowl.
• If you’re using ramen-style noodles, follow manufacturer’s directions. Mine say to run water over the noodles (in a strainer) and then stir-fry the noodles until they’re the right consistency. Place in the serving bowl.

For the Veggies:

1. Heat the oil in a frying pan. Settle the veggies (not the tofu or spinach yet) into the oil, and stir fry until the carrots soften. About 4 minutes.
2. Add in the tofu and spinach, and stir-fry until the tofu is heated through and the spinach is wilted. About 2 minutes.
3. Place in the serving bowl with the noodles. I like to make stripes—noodles, veggies, and crunchies.

For the Crunchies:

1. Apply the crunchies artfully to the top of your creation.
2. Sprinkle the peanuts over the top.
3. Swozzle the whole thing with the yummy dressing.

It looks like a lot of food, but trust me, you can do it!