Wasabi-Ginger Coleslaw for One

This tangy side dish can serve double duty—put it on your sandwich! Yummmm!

½ teaspoon wasabi powder

½ teaspoon water

3 leaves of cabbage, chopped (I used napa, but any kind of cabbage will do)

1 slice of red onion, diced

Small handful of cilantro or parsley, chopped

½ carrot, grated

1 radish, grated or chopped

½-inch ginger, peeled and diced fine

1 TBLSP vegan mayonnaise

½ TBLSP of pickle juice or apple cider vinegar

Ground black pepper, to taste

1 TBLSP peanuts for decoration

1. In a small bowl, combine the wasabi powder with the water and set it aside to think about stuff. (Wasabi is a very philosophical vegetable.) Use more or less powder, depending on your tastes—just keep the ratio of water to powder the same.
2. Chop and put the cabbage, onion, cilantro, carrot, and radish into a small bowl.
3. The wasabi should be a nice paste, so add the ginger, mayonnaise, pickle juice, and black pepper to it. Stir it with enthusiasm to make a nice dressing. Make sure that the lumps are ginger—not wasabi—or you’re in for some trouble later.
4. Slosh the dressing over the cabbage mixture and stir it up. Maybe “toss” is a better word.
5. Top with peanuts and devour.

Shown here on a Buttermilk Biscuit (recipe coming soon), with roasted asparagus draped across, and some vegan mozzarella melted over the whole lovely thing under the broiler. It wasn't a tidy sandwich, but it sure was good! 

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.

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!

 

Carrot and Apple Salad for One

I kept thinking that carrots (which are sweet and crunchy) and apples (which are sweet and crunchy) ought to hang out together. So on one too-warm day, I gave it a try. Happiness ensued.

2 carrots, julienned or shredded

½ green apple, julienned or shredded (I like grannysmith)

¼ cucumber, julienned or cut into matchsticks

1/8 red onion, diced small

2 green onions, chopped

¼ cup finely diced Italian parsley (cilantro or curly parsley would be nice too)

1 ½ TBLSP pumpkin seeds (sunflower seeds—any seed really)

1 ½- 2 TBLSP rice vinegar

1 teaspoon olive oil

¾ teaspoon yellow mustard

Garlic powder

Dried tarragon

Dried coriander

Salt and pepper

1. In a medium-sized bowl, place the veggies (carrot, apple, cucumber, onions, and parsley) and toss in the seeds.
2. In a tiny bowl, combine the dressing ingredients (vinegar, oil, mustard, and herbs and spices to taste). You’ll probably want a whisk for this.
3. Swozzle the dressing over the veggies and stir gently.

Serve with something substantial—like a sandwich or a veggie-dog. It’s a light and fluffy salad!

It would probably do well at a picnic or potluck (in larger quantity, of course). I made a double batch, and it was still pretty crisp and tasty the next day. 

Waldorf Salad for One

My mom used to make this on a warm summer day—it’s refreshing, fast, and delicious--it's also a nice winter offering. I like to double the recipe and eat it as a main course and it makes a nice side dish for an al fresco meal, too.

½ an apple (sweet or sour, your choice)

1 rib of celery

1 green onion

A handful of raisins

A handful of walnut pieces

1 TBLSP parsley, chopped

1 TBLSP vegan mayonnaise

¼ teaspoon lemon zest

A squirt of lemon juice

½ teaspoon agave nectar

Salt and pepper to taste.

1. Chop the apples, slice the celery and onion, and put them, with the parsley, raisins, and walnut pieces in a small bowl.
2. In another small bowl, combine the mayonnaise, zest, lemon juice, agave, and salt and pepper with a whisk. (If you’re taking this on a picnic, don’t add the salt, because it will make things wilt.)
3. Drizzle the dressing over the apple mixture and stir to combine.

It's great served on a bed of bitter greens, but it does just fine on its own, too. 

Japanese Carrot and Ginger Salad Dressing for One

I’ve never been much of a fan of iceberg lettuce unless you put it underneath that fabulous Japanese salad dressing. So when a neighbor gave me a big sack of already chopped salad that was mostly iceberg, I had to play with my food.

¼ large carrot, peeled and chopped

¼ cup vegan mayonnaise

½ TBLSP ground ginger

½ TBLSP soy sauce

½ TBLSP granulated sugar

1. In a food processor or blender, combine carrot, mayonnaise, ginger, soy sauce, and sugar.
2. Blend until it’s fairly smooth. I like a few chunks, but you do it how you like it.

Serve on a mostly iceberg lettuce salad with cabbage, carrot, and green onion for a restaurant-style salad.

This recipe could easily double or triple if you're not dining alone. 

I like this elegant dressing and salad with a roll of avocado sushi and some miso soup, but it would certainly be nice on a more elaborate salad and served as a main course. Like this:

Variations:

• Use ½ inch or so of freshly grated ginger instead of ground.
• Sprinkle in a few grains (and I mean just a few grains) of wasabi powder. It will mix with the sugar and be SUPER hot, so really: Go easy. 

Warm Cauliflower and Mustard Greens Salad for One

It’s autumn and I want comfort food. But I don’t want to eat a heavy meal. What to do, what to do? Here’s the perfect compromise—it’s a slightly warm salad and there’s only enough fat in it to keep the cauliflower from sticking to the pan.

1 TBLSP sliced almonds

½ red onion, medium diced

1 TBLSP golden raisins (black will also do nicely)

1 TBLSP sugar

1 TBLSP red wine vinegar

Pinch of salt

1/8 cup water

1 ½ TBLSP olive oil

½ head cauliflower, cut into bite-sized florets

Salt and pepper to taste

2 cloves garlic, sliced thinly

1 TBLSP capers

2 or 3 leaves of mustard greens

1. In a non-stick frying pan, toss the almonds on medium heat until warmed through. They should just be starting to smell wonderful and browning slightly around the edges. Remove them long before they burn and put them into your serving dish.
2. In the same pan, combine the onion, raisins, sugar, vinegar, salt, and water. Heat to boiling on medium high (speed is not the point here). Once boiling, stir occasionally for the next 2 or 3 minutes, until the onion starts to soften and the liquid has somewhat evaporated. Place the onion deliciousness in a small bowl.
3. In the same pan, heat the olive oil on medium until it’s hot. Add the cauliflower and season with salt and pepper. Cook, stirring every now and then, until the cauliflower is lightly browned. This should take about 8 to 10 minutes.
4. Add the garlic, capers, and mustard greens and continue to cook until the mustard greens have wilted. Add to the plate or bowl of almonds.
5. With a slotted spoon (so you don’t get much of the pickling liquid), transfer the onions to the cauliflower. Add as much pickling liquid as you like. I like mine a little dry AND I want to use the pickling liquid for something else. (It’s a nice pink and very tangy.) Give the whole salad a good stir so that almonds and capers are spread throughout.

Eat warm or let it cool to room temperature.

Variations:

• Any bitter green would be nice in this. Try chard, dandelion—even arugula.
• This would be very interesting wrapped in a noodle (like a lasagna noodle or cannoli), sauced (I thin a mock béchamel or alfredo would be good), and baked for a bit. 

Baked Cumin Veggies for One

I was out for a walk with my friend Cynthia and Roxie the Wonder Dog, and she (Cynthia) had a hankering for a nosh. She dashed into the local mom ‘n’ pop shop and came out with this yummy little hot salad. It was so good that I tried to recreate it! You try it and tell me what you think.

¼ head of cauliflower, cut into large bite-sized pieces

¼ head of broccoli, cut into large bite-sized pieces

4 spears of asparagus, cut into 1-inch pieces

¼ white or yellow onion, sliced into thin moons

¼ cup raisins (or dates—any dried fruit will do)

Slosh or two of olive oil

Several sprinkles of cumin

Salt and pepper to taste

Preheat oven to 350 degrees Fahrenheit.

1. In a baking tray with a rim, toss all the veggies and dried fruit until they’re mixed nicely.
2. Drizzle a small amount of olive oil over the top. Sprinkle on the cumin, salt and pepper. Stir until everything’s coated nicely. You don't need much oil, so go lightly! 
3. Bake for 30 minutes, stirring occasionally. They might be done sooner, depending on how soft you like your veggies, so keep an eyeball peeled.

Variations:

• Toss in some thinly sliced apple.
• Try it with other veggies, like fennel, sweet potatoes, or green beans. Nearly any combination will do. 
• A little bit of garlic powder never hurt anyone. 
• Sprinkle some nuts over the top for a more substantial dish.