DDD #91 – Vegan Spicy Lemongrass & Ginger Beef with Purple Cabbage Fried Rice

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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.  I had a head of purple cabbage in my fridge that was the size of a basketball.   I decided to add half of it to some leftover rice to accomplish two things: not waste all the cabbage & to extend the quantity of rice with some guiltless & vibrant cabbage.  I am very happy with the result both in color & the crunch the cabbage adds to the texture.  I recommend it very highly.

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Purple Cabbage Fried Rice

INGREDIENTS

(I used a tad more cabbage than rice but the ratio is up to you.)

2 cups cooked rice

2 cups chopped purple cabbage

1/2 onion – diced

1 cup grated or slivered carrots

1-5 cloves garlic – chopped

2 or more TBS fresh minced ginger

1 TBS sesame (or other) oil

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DIRECTIONS

Heat the oil in a large wok or saute pan.  Add the onions, & cabbage & saute until they begin to soften.  Add the carrots, rice & ginger & stir to combine & warm through.  Add the garlic and saute another minute or two.  Serve.

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Vegan Spicy Lemongrass & Ginger Beef

Serves 2 very well (this is HALF the recipe I made in the video)

INGREDIENTS

2 or 3 stalks of lemongrass – cut into 3″ lengths & smashed with the handle of a knife (to bruise them & release the flavor.  The cooked lemongrass is inedible so pick around it in the finished dish.) . Or – use the juice of 1/2 lemon.

8+ ounces seitan (or other meat replacement like – Beyond Meat Chicken or Gardein beef or pork products)

3 dry red chilies (optional – they are quite spicy) – crumbled a bit

3 garlic cloves – chopped

2 or more cups of fresh green beans – trimmed

1 TBS sambal oelek or garlic chili paste (more for extra heat)

3 TBS vegan mushroom or oyster-favored sauce

2 TBS minced ginger

1 TBS ground anise or szechuan pepper

2 TBS dark soy sauce (it gives the seitan that dark & beefy color)

1 TBS liquid aminos (or soy sauce or tamari)

1 TBS shao xing rice wine

2 TBS brown sugar

Potential garnished: sliced red or green jalapeno peppers, basil or mint or cilantro leaves

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DIRECTIONS

Heat the oil in a wok or large pan & add the dry red chilies – if using.  Add the lemongrass & saute a minute or two.  Add the green beans & saute on high heat until they begin to sear a bit.

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Add the remaining ingredients.  Add about 1/4 cup water to aid in steaming the beans a bit & create some sauce.  Heat through – until the sauce thickens.  Serve with rice.

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Vegan Spicy Lemongrass & Ginger Beef with Purple Cabbage Fried Rice

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.

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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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I had a head of purple cabbage in my fridge that was the size of a basketball.   I decided to add half of it to some leftover rice to accomplish two things: not waste all the cabbage & to extend the quantity of rice with some guiltless & vibrant cabbage.  I am very happy with the result both in color & the crunch the cabbage adds to the texture.  I recommend it very highly.

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Purple Cabbage Fried Rice

INGREDIENTS

(I used a tad more cabbage than rice but the ratio is up to you.)

2 cups cooked rice

2 cups chopped purple cabbage

1/2 onion – diced

1 cup grated or slivered carrots

1-5 cloves garlic – chopped

2 or more TBS fresh minced ginger

1 TBS sesame (or other) oil

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DIRECTIONS

Heat the oil in a large wok or saute pan.  Add the onions, & cabbage & saute until they begin to soften.  Add the carrots, rice & ginger & stir to combine & warm through.  Add the garlic and saute another minute or two.  Serve.

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Vegan Spicy Lemongrass & Ginger Beef

Serves 2 very well

INGREDIENTS

3 stalks of lemongrass – cut into 3″ lengths & smashed with the handle of a knife (to bruise them & release the flavor.  The cooked lemongrass is inedible so pick around it in the finished dish.)

8+ ounces seitan (or other meat replacement like – Beyond Meat Chicken or Gardein beef or pork products)

3 dry red chilies (optional – they are quite spicy) – crumbled a bit

3 garlic cloves – chopped

2 or more cups of fresh green beans – trimmed

1 TBS sambal oelek or garlic chili paste (more for extra heat)

3 TBS vegan mushroom or oyster-favored sauce

2 TBS minced ginger

1 TBS ground anise or szechuan pepper

2 TBS dark soy sauce (it gives the seitan that dark & beefy color)

1 TBS liquid aminos (or soy sauce or tamari)

1 TBS shao xing rice wine

2 TBS brown sugar

Potential garnished: sliced red or green jalapeno peppers, basil or mint or cilantro leaves

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DIRECTIONS

Heat the oil in a wok or large pan & add the dry red chilies – if using.  Add the lemongrass & saute a minute or two.  Add the green beans & saute on high heat until they begin to sear a bit.

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Add the remaining ingredients.  Add about 1/4 cup water to aid in steaming the beans a bit & create some sauce.  Heat through – until the sauce thickens.  Serve with rice.

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Vegan Crab Cake Po’ Boy with Avocado, Purple Coleslaw on a Homemade Pistolette Roll

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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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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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See that gorgeous slaw?   My recipe for it is HERE.  It takes ten minutes & can be made even a day or two in advance.  I used just a hint of Just Mayo in it.  If you are curious about vegan mayonnaise – there is a great article about how the various brands fared against each other & against egg mayo – HERE.

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Because I am trying to spend as little money as possible on groceries & I needed a roll for my Po’ Boy – I had to make my own bread!  I used Deep South Dish’s recipe found HERE for Pistolette Sandwich Rolls.  There were several steps but none were difficult.  Plus – the whole house smelled like freshly baked bread – a WONDERFUL thing anytime but especially in colder weather.  Here are some photos of my process:

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I put a little dish of water in the oven while they baked & they came out golden & crusty on the outside & soft in the middle.  They would make amazing dinner rolls or as an accompaniment to cheese like – maybe – my Vegan Spicy Jalapeno Cilantro Cashew Nut Cheese – seen just above.  That is a raw cheese and can be made in minutes.

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Vegan Crab Cake Po’ Boy with Avocado

Serves one

INGREDIENTS

As many Gardein Crabless Cakes as you desire – fried or baked (I fried mine in a little olive oil)

The roll of your choice

Avocado slices

Lettuce

Coleslaw

Sliced radishes (optional)

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DIRECTIONS

Assemble your Po’ Boy!  It is just that simple.  Some bread, a bit of lettuce, a few avocado and/or radish slices, your crabless cakes & some slaw!  BOOM!  Enjoy!

I initially assembled the sandwich with the crab cakes whole but mashing them up made the Po’ Boy easier to eat & more appetizing to look at.  It looks like crab!

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Vegan Spicy & Sweet Purple Cabbage Slaw

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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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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 super easy.  I used purple cabbage, carrots & radishes but just cabbage would be fine.

Vegan Spicy & Sweet Purple Cabbage Slaw

INGREDIENTS

1 cup purple (or other) cabbage – shredded

3 radishes – chopped

1/2 cup carrots – grated or cut into matchsticks

1-2 jaleno peppers – diced (seeded for less heat)

1/4 cup vegan mayo

2 TBS relish

S&P

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DIRECTIONS

Mix everything up & season with S&P.  Add more relish for more sweetness or more mayo for a wetter slaw.

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Vegan Ash Mash (Persian Mung Bean Soup) with Purple Kohlrabi & French Breakfast Radishes – for the Slow Cooker or Stove Top

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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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I bought mung beans at my local Asian market with no idea what to make with them.  Having had such success this week with my Vegan Spicy Chicken Enchilada Soup with Homemade Red Enchilada Sauce – for the Slow Cooker or Stove Top (seen just above) – I decided to make another slow cooker soup with them.  This soup has such simple ingredients it is hard to understand why it is so tasty – but it really IS!  I used purple kohlrabi because I could not resist buying these gorgeous things when I saw them at the store.

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They come in green, as well, and have a texture like the stem of broccoli – but also have something in common with radishes.  I saw lots of people suggesting to slice them thin & salt them & eat them raw.  I tried that – and liked it – but I was Hell bent on soup.  Because these reminded me of radishes – I decided to also use the French breakfast radishes you see in the enchilada soup photo.  The nice side benefit of using kohlrabi & radishes is that – once cooked – they seem like potato – but without that heaviness.  If you don’t like the sound of kohlrabi & radishes (which become creamy & mild in this soup) – use turnips – or even potato, instead.

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Lets talk about mung beans.  That bag had two cups of dry beans in it & I got it for $1.49.  That is CHEAP eating!    Here is some info from Dr. Axe on mung beans:

Mung beans — a type of small, green legume in the same plant family as peas and lentils — is a high source of protein, fiber, antioxidants and phytonutrients. Although in most parts of the world they’re less popular than other bean varieties, like chickpeas or black beans, mung beans have some huge health benefits to offer!

While mung beans may be new to most people in the U.S, they’ve been a part of traditional Ayurvedic diets in India for thousands of years. Mung beans are considered  “one of the most cherished foods” in the ancient Indian practice that’s been a traditional form of medicine since roughly 1,500 B.C.

These days, mung beans are beginning to pop up in protein powders, canned soups and in restaurant dishes state-side. So here’s what you need to know about mung beans:

  • Mung beans are a high source of nutrients including: manganese, potassium, magnesium, folate, copper, zinc and various B vitamins.
  • They are also a very filling food, high in protein, resistant starch and dietary fiber.
  • You can find mung beans in dried powder form, as whole uncooked beans, “split-peeled” form (just like you’d find split green peas), as bean noodles, and also assprouted seeds (which are the kind you’d see used on sandwiches or salads).
  • Their dried seeds may be eaten raw, cooked (whole or split), fermented, or milled and ground into flour.
  • Because of their high nutrient density, mung beans are considered useful in defending against several chronic, age-related diseases, including heart disease, cancer, diabetes and obesity.

Clinical evidence continues to show that plant-derived foods have various potential health benefits, including lowering inflammation. Health experts recommend that plant-based foods make up a large portion of every person’s diet, and many worldwide health organizations have recommended an increase in the intake of plant-derived foods to improve health status and to prevent chronic diseases. Among plant-based sources of protein and nutrients, mung beans are one of the foods gathering the most attention.

As you’ll come to learn, mung beans are one of the healthiest sources of plant protein there is when you consider how many other nutrients they contain in addition to amino acids (the building blocks of proteins). As the Journal of Chemistry Central puts it, “mung beans have biological activities including antioxidant, antimicrobial, anti-inflammatory, antidiabetic, antihypertensive, lipid metabolism accommodation, antihypertensive and antitumor effects.” (1)


Mung Beans Nutrition Facts

One cup of cooked mung beans contains the following (percentages based on the RDAs for the average adult female): (2)

  •  212 calories
  • 14 grams of protein
  • 15 grams of fiber
  • 1 gram of fat
  • 4 grams of sugar
  • 321 micrograms of folate (100%)
  • 97 milligrams of magnesium (36%)
  • 0.33 milligrams of vitamin b1 thiamine (36%)
  • 0.6 milligrams of manganese (33%)
  • 7 milligrams of zinc (24%)
  • 0.8 milligrams of vitamin B5 pantothenic acid (8%)
  • 0.13 milligrams of vitamin B6 (11%)
  • 55 milligrams of calcium (5%)

If you choose to sprout mung beans and eat them raw, each cup will only have about 31 calories and will provide about three grams of protein and two grams of fiber.

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And from GreenMungBeans.com:

Green Mung Bean Nutritional Information
• High in Protein
• High in Fiber
• Low in Fat
• Low in Calories

Nutritional Facts: 1 oz (28 grams) of dried Green Mung Beans:
• 100 Calories
• 0g Fat
• 5g Fiber
• 7g Protein (Protein equivalent to 1 hardboiled egg or 1 oz of chicken, turkey, salmon, etc.)

Green Mung Beans are Nutritional Powerhouses
• Good source of protein
• Good source of dietary fiber (helps to lower cholesterol, prevents constipation and keeps you feeling full)
• Low in sodium
• Low in cholesterol
• Vitamins: A, B Vitamins (Thiamin, Riboflavin, Folic Acid, Niacin, Vitamin B6, Pantothenic Acid) Vitamin E, Vitamin D, Vitamin C, Vitamin K.
• Minerals: Calcium, Potassium, Iron, Magnesium, Phosphorous, Zinc, Copper and Manganese.
• Sprouted Green Mung Beans produce live enzymes
• Mung Beans are low on the glycemic index at 25 and have a low glycemic load of 4 making them a smart food choice for diabetics. Diabetics can safely eat Green Mung Beans. The low glycemic index, fiber and protein help to regulate blood sugar.
• They also contain skin anti-aging properties that stimulate the production of hyaluronic acid, collagen, and elastin, all essential to younger healthier skin.

Eating Green Mung Beans is Ideal for those with Digestive Issues and Sensitive Stomachs

Green Mung Beans Are:
•Easily digestible
•Anti-inflammatory (can reduce inflammation)
•Containing oligosaccharides to prevent gas and bloating, unlike other beans
•Containing high amounts of fiber, thereby preventing constipation
•One of the few tridoshic foods in Ayurvedic diets that can be eaten to balance all three dosha’s (energetic forces) in the body

Green Mung Beans Exhibit Powerful Antioxidant Properties that can Help Fight Disease as well as Protect the Body.

Consuming Green Mung Beans Have Been Studied to Treat the Following Medical Conditions:
•Diabetes
•Heart Disease
•Cancer
•Celiac Disease/Gluten Free Diets
•Anemia
•Osteoporosis
•Digestion
•Inflammation

Green Mung Beans Contain Phytoestrogens Contributing to Anti-Aging Benefits
Benefits of Phytoestrogens:
•Produce Collagen, Elastin, and Hyaluronic acid, All Three of which are Essential to Acquiring Younger and Healthier skin
•Can Regulate Hormones after Menopause, Relieve Hot Flashes, and Prevent Osteoporosis

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So – as you can see – there are lots of reasons to track down & chow down some green mung beans!  When you add all the benefits of turmeric & the fact that the rice makes this soup a complete protein – you are hard-pressed to make a more robustly healthy soup.   If you cannot find mung beans locally (in health or Asian food stores) – try here on AMAZON.    Another great thing about this soup is how economical it is.  Some cheap beans, some rice, a few cheap veggies & some stock.   I bet this vast quantity of soup cost me less than $20.  With some crusty bread, you could feed a very large group of folks.

This recipe makes A LOT of soup but this is a very protein rich vegan soup & great for cold weather and we are nowhere near the end of winter.  I have not yet frozen any but I certainly will be.  I imagine it will freeze well – so make the vat of it & freeze a bunch for lazy days.

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Vegan Ash Mash (Persian Mung Bean Soup) with Purple Kohlrabi & French Breakfast Radishes

Serves a boatload of people as it fills a 7 quart slow cooker.

INGREDIENTS

 1 cup dry green mung beans

1 cup long grain Basmati (or other) rice

2 (15 oz) cans white beans – drained

2 jalapenos – seeded & diced (very optional)

1 onion – diced

1 TBS turmeric

1 TBS olive oil

1 tsp pepper

16 cups vegetable stock (try to use a low sodium one)

5 kohlrabi – cubed

10 French breakfast radishes – cubed

GARNISH – vegan sour cream

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DIRECTIONS

for the slow cooker

Heat the olive oil in a pan & saute the onion & jalapenos (if using) until soft.

I boiled the stock before putting it in the slow cooker because I was unfamiliar with the cooking time of the mung beans.  I left the slow cooker on high for 5 hours – and everything was very soft – so – the boiling of the stock might not be necessary but – if you need to serve this at a 5 hour deadline – maybe boil the stock, too.  Otherwise – if time is not an issue – you needn’t.

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Now – just put everything into the slow cooker – on high – for 5 hours.  I imagine low for 8 hours would work, too, but I ain’t tried that.   When it is done – you can choose to garnish with sour cream – but it doesn’t really need it.

for the stove top

Heat the olive oil in a pan that will be large enough to hold the entire recipe & saute the onion & jalapenos (if using) until soft.  Add everything else & bring to a boil.  Simmer until the rice & beans are soft – 30 minutes to an hour.  When it is done – you can choose to garnish with sour cream – but it doesn’t really need it.

And – now your house smells all homey & yummy & you have 30+cups of protein-packed, healing soup!  Invite the villagers in & impress them with your skills & generosity.

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Vegan Fried Tofu Tacos with Purple Cabbage & Heirloom Carrot Slaw

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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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Tacos are kind of like pizza in that they are endlessly customizable & virtually everyone loves them.  I have no great revelation here except that it is kind of hard to pan fry breaded tofu & have it look pretty but who cares?  These are TACOS & nobody cares what they look like – only what they taste like.  And these were very tasty.  Because the tofu was fried & I added avocado – I wanted to keep the rest pretty light – so I added no cheese or cream sauce but you certainly could. I made a very simple slaw with very little vegan mayo in it & it worked great because it added color & crunch but not much in the way of calories.  If calories don’t concern you, you could make the slaw with a creamier dressing, add more mayo or even use a different dressing altogether  – like an Asian miso salad dressing or something.  As I said – tacos are endlessly customizable so make these to suit yourself.  One pound of tofu will likely fry up to make enough filling for 6-10 tacos – depending on the size of your tortillas & your appetites.  Like with pizza – I am just making suggestions here as to ingredients but you can add ones you want, lose ones you hate, and fill them as densely or sparingly as you please.  They are tacos – almost impossible to fuck up.

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Purple Cabbage & Heirloom Carrot Slaw

Makes enough slaw for 6-10 tacos

INGREDIENTS

1/4 large head purple cabbage – chopped or grated (I used the grating blade in my food processor)

5 heirloom (or regular) carrots – grated (I used the grating blade in my food processor)

5 scallions – sliced finely

1 small bunch cilantro – chopped

1/4 tsp cumin

1/4 cup vegan mayo

S&P

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DIRECTIONS

Mix everything up & season with S&P.  Add more mayo if you like a wetter slaw

Set aside.

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Vegan Fried Tofu Tacos

makes 6-10 tacos (as far as tofu goes – the other ingredient ratios are up to you)

1 lb extra firm tofu – cubed

Corn tortillas

Avocado – sliced

Tomato – diced

Cilantro

1 TBS sriracha

1 TBS agave nectar

1/2 cup corn meal

1 tsp cumin

1 tsp garlic powder

1 tsp onion powder

1 tsp chili powder

S&P

1/4 cup olive oil

Potential garnish:  grated cheese, sour cream, diced onion, corn, black beans, cilantro, jalapenos, lime wedges

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DIRECTIONS

Toss the cubed tofu in the sriracha & agave.  In a large bowl, mix the corn meal with the cumin, garlic powder, onion powder, chili powder & some S&P.  Toss the tofu in the corn meal until it is well covered.

Heat the olive oil in a pan large enough to hold all the tofu – or do it in shifts.  If the tofu is too crowded – it might start breaking up.  Fry – carefully tuning once in a while – until it is all browned.  Never fear if some breading falls off.  You are gonna drop lots of goodies on top of the tofu so pretty is not important.

I like to warm my corn tortillas over the burners of my stove until they get some char marks.  You can do this – or not – but I recommend it.

Assemble your tacos! Layer some slaw, then tofu, tomato, avocado & cilantro and/or whatever toppings you have chosen.  Shove them in  your face.  Swill a beer.  Eat more tacos.  Have no regrets!

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Roasted Purple Cauliflower & Brussels Sprouts with Lemon and Pasta

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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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OK – now food!  This recipe is simple but it requires that you be bold with the few ingredients.  Salt & parsley often get written off as insignificant but they are not.  Remember when salt was the villain of the day & we were all warned to swear off of it?  In the eighties?  Well – I swore off of it.  In that period, I shared a staple mushroom pasta recipe with an old friend.  A year or so later, my then boyfriend tried her version & was SO EXCITED by it – he made me promise to get her recipe.  Well, in fact, it was MY recipe – she was just a bit more liberal with the salt – in that she used some.

Salt has since been let off the hook as an evil culinary pleasure as we face far more significant dangers like GMOs and, really, anything processed.  But that was a great lesson for me & I took it to heart.  I am still not one to heavily salt things but I have discovered that a bit of salt can truly bring other flavors out in a dish that, before the addition of salt, had been hiding from my taste buds.

This dish will require that you use salt – maybe more than you are accustomed to.  It will require the use of Parmesan & olive oil & lemon zest.  The precise amount of each of these ingredients will be hard for me to outline for you because I will not, for example, know if you are using a bland processed Parmesan or a delightfully salty, higher quality, freshly grated cheese.  Olive oils vary enormously.  Some are just yucky oil.  Others are fruity & sweet.  Even lemons vary in their power.  So – while this is a relatively simple recipe, it will require your confidence to experiment with the quantity of each ingredient – until you achieve a flavor that excites you.

Most recipes with only a few ingredients benefit enormously when the ingredients are as high quality & as fresh as possible.  In my case, the Parmesan was grated fresh from this huge block that has the most amazing crystal-like texture when eaten in chunks.

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My lemon was from a tree in my yard.

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But the parsley & olive oil were bullshit, standard supermarket varieties.  As was my pasta.  This dish would be perfect for a handmade pasta – as the flavors are so clean & simple.

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My purple cauliflower & Brussels sprouts were also supermarket finds and both had the misfortune of sitting in my fridge for weeks before I finally used them but they seemed to rally nicely – both in color & flavor.

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I used purple cauliflower because, fuck, I have a food blog.  I am trying to mix it up.  But 1) I paid about $7.50 for a tiny head of it and 2) purple is a very difficult color to pull off in food.  Google purple cauliflower recipes.  HERE, look!  Sorry, but those purple soups are mostly revolting.  So – use regular cauliflower if you want to.

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Roasted Purple Cauliflower & Brussels Sprouts with Lemon and Pasta

Feeds 2 very well

INGREDIENTS

1/2 lb pasta

Purple (or other) cauliflower – about 2 cups of cut florets

10+ Brussels sprouts – ends trimmed & halved

4 garlic cloves – roughly chopped

Olive oil

Lemon zest – 1-2 TBS or to taste

Grated Parmesan – 1/4 cup (or to taste)

Chopped parsley

S&P to taste

Garnish: more Parmesan, lemon zest, S&P

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DIRECTIONS

Heat the oven to 400 degrees.

Prepare the cauliflower florets & Brussels sprouts.  Toss them with 2-3 TBS olive oil & the chopped garlic.

Put on a cooking sheet lined with parchment paper or foil (for easier clean up) and roast for 25-30 minutes.

Cook the pasta according to directions.

Heat a saute pan over medium heat & add the roasted vegetables.  The vegetables should have enough residual olive oil on them without greasing the pan but add more olive oil if you think it needs it.  Add more chopped garlic, if you desire.  Add the lemon zest & keep warm while the pasta cooks.  When the pasta is ready, set aside about 1/2 cup of the pasta water & drain the pasta & add the pasta to the pan with the vegetables.

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Toss the pasta & vegetables.  Add the cheese – perhaps even more than I suggested.  Use some of the reserved pasta water to aid in combination of the ingredients & to create a very light creaminess.  Add SALT & PEPPER.  Seriously.  Add salt.  Add pepper.  Taste.  Add more salt or pepper or lemon zest or cheese.  Don’t stop experimenting with flavors until you get it right.

Serve with a drizzle of olive oil & some chopped parsley.  Maybe even add more cheese and S&P.  Fuck it!  Who’s watching?  Mmmmmm!

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