Crispy baked tofu tacos with cilantro lime slaw get a crispy, umami coating from a combination of nutritional yeast and soy sauce! with cumin for smokey spice! Served with a bright and fresh slaw. They were inspired by the best vegetarian tacos I’ve had on a trip to Sonoma!Read More
Easy and tasty weeknight salad coming at ya! This spicy peanut slaw with hemp crusted salmon is perfect for a make ahead lunch. It's packed with flavor and super filling. And don't forget all those healthy fats in the salmon, hemp seeds and peanuts.Read More
If you can't take the heat, then you probably shouldn't make these crispy sriracha-lime cauliflower tacos! Serve with a quick cilantro-lime slaw and a slice of creamy avocado to tame the spice.
Oh boy, do I have an epic recipe for you today! I would call this the ultimate vegetarian man food, but I absolutely despise that term. Everything I see referred to as man food is fried, covered in cheese or a fully loaded hamburger. I mean, I'm a woman and I like fried food, you know I love everything cheese, and this may surprise you, but I also appreciate a big juicy hamburger with all the fixins'. Fried pickled green tomato, pimento cheese, bacon, and lettuce please!
What annoys me is the implication that women should only like uninspired salads or, as this article hilariously pointed out, tiny portions of artificially sweetened dessert. Nope! We want substance!
Okay, rant over. Now back to this recipe and the little piece of heaven that is sriracha.
After fancy mustard, sriracha is my favorite condiment and I don't think I'm alone with my love for it. What other condiment has it's own hipster t-shirt, halloween costume and award winning documentary? Not mayonnaise! By the way, the sriracha documentary is one of the most adorable things I've ever watched. It was on either Netflix or Amazon Prime, and if it's still there, it's well worth watching.
Between this and the Vietnamese rice noodle salad I made on Friday, I've consumed close to 1/2 cup of sriracha in 48 hours. Just building up my tolerance for our trip to Vietnam this fall! I'm proud to report back that I survived, although I did lose about 7 lbs in sweat. I'm one of those people who sweats profusely eating spicy food. I'm actually kind of nervous, because it's gotten worse as I've gotten older. My dad has the same problem and it's gotten to the point where he can't eat spicy food anymore, not because he doesn't love it, but because he'll go through 2-3 cloth napkins wiping away his sweat. It's awkward. When I think about getting older, I'm more fearful of losing my tolerance to heat than going grey or getting wrinkles! Life without sriracha, or more specifically, these crispy sriracha-lime cauliflower tacos, is a sad thought!
Crispy Sriracha-Lime Cauliflower Tacos
- 1 head cauliflower, stemmed, cut into florets
- 1 egg
- 1/4 cup water
- 1/2 cup whole wheat flour
- 1/2 cup sriracha
- 1/4 cup rice vinegary
- 1 teaspoon soy sauce
- 1 clove garlic, minced
Cilantro Lime Slaw:
- 1/2 medium head of green cabbage
- Juice of 1 lime
- 2 tablespoons rice vinegar
- 1/3 cup chopped fresh cilantro
- 1/3 cup chopped green onion
- 8 corn tortillas
- 1 avocado, sliced
- 1 lime, sliced, for serving
- First, make the slaw. Remove the core from the cabbage and carefully slice into thin shreds. Add lime juice, rice vinegar, cilantro and green onion. Season with 1/4 teaspoon sea salt and toss to combine. Set aside while you prepare the remaining ingredients.
- Then, prepare the cauliflower. Preheat the oven to 400 degrees and spray a large baking sheet with oil.
- Beat the egg and water together in a large bowl. Place the flour in another large bowl and season with salt. Dip the cauliflower into the egg mixture, then toss with the flour. Using a dry hand or slotted spoon, remove the cauliflower and spread evenly across the baking sheet. Spray lightly with oil and place in the oven. Bake 20 minutes, flipping halfway, until cauliflower is golden and crispy.
- While cauliflower is baking, make the sriracha sauce. Whisk sriracha, rice vinegary, soy sauce and garlic together in a small pot on medium heat. Bring to a simmer, then turn off heat.
- When cauliflower is cooked, remove from oven and place in a large bowl. Pour the sriracha sauce over the top and toss to combine. Spread cauliflower evenly over the baking sheet and place back in the oven 5 minutes to crisp.
- Meanwhile, toast the tortillas over a gas flame on medium-low until lightly charred, about 1 minute. Top tortillas with slaw, avocado slice, and sriracha caulifower. Squeeze lime juice over the top then serve.
Other taco recipes from the blog:
Break out the Birkenstocks for this hippie salad! Topped with sprouted amaranth, red cabbage, pumpkin seeds and a creamy lemon-tahini dressing, this is a salad that would make any flower child proud!
Today, I bring you the most hippie salad I've ever made. In full disclosure, no, Birkenstock is not sponsoring this post.
Mostly raw, vegan, and gluten free, this is the salad any kombucha guzzling, hybrid driving, obsessively recycling, yoga enthusiast would dream of.....I think I just described myself.
Alas, this salad is so flavorful and satisfying with it's citrusy and spicy tahini dressing, fluffy sprouts and crunchy veggies that you'll soon forget all that and just enjoy it.
The idea of this salad prompted my first experiment with DIY sprouted grains. Sprouted grains are a regular at our house in the form of Ezekiel bread, but I had yet to make them myself. I was initially intimidated, but then I realized I've already tackled ricotta, goat cheese, pizza crust, beer and yogurt, so might as well jump head first into the world of sprouting grains!
Why sprout grains in the first place. Essentially, sprouting mimics the process of a seeds germination into a plant. This greatly increases nutrient bioavailability, mainly by breaking down a compound called phytic acid. Soaking and sprouting does this by increasing the activity of phytase, the enzyme that breaks down phytic acid. This is important for anyone who follows a plant based diet as phytic acid binds to minerals that tend to be lacking in a plant based diet, namely zinc, iron, calcium and B vitamins. You can do the same with beans and nuts, which also contain phytic acid.
The process is so simple, I really don't know why I didn't start sprouting earlier. Basically, all you do is soak, rinse, then let it sprout for a few days in a clean mason jar covered with cheesecloth or a sprouting lid. Check out this fantastic how-to article on Nutrition Stripped for more in depth information and a helpful chart on sprouting times. And if you really want to get into it, check out The Everything Sprouted Grains Book.
From a culinary standpoint, sprouted grains are a lot of fun to experiment. They have a lighter, fluffier texture than cooked whole grains, which works well tossed into a salad or in a sandwich. You can also grind the sprouted whole grain into flour and bake with it. Sprouted grains can even be used to make cereal or granola. I just used sprouted quinoa to make my quinoa almond energy bites!
Do be careful though as sprouted grains are at risk for food borne illness. Keep your kitchen and hands clean as well as your sprouting equipment. After sprouting, make sure you store the grains in the fridge and consume within 4 days.
Now, go throw on your Jefferson Airplane vinyl, light some incense, and make this salad!
p.s. Are you in Atlanta this weekend? Come meet me at Pure Barre in the Park, sponsored by the Virginia Highlands Pure Barre. The class is sold out, but I'll be there from 8-11 at my booth and would love it if you could drop by and say hello! We'll be in Piedmont Park across from the Nook. Hope to see you there!
Hippie Salad with Sprouted Grains and Tahini Dressing
Feel free to use any sprouted grain you like, but I chose amaranth, simply because I had a lot on hand and it seemed like a good beginners grain with it's shorter sprouting time. Inspired by Martha Stewart Meatless.
- 1 head broccoli, cut into florets
- 1 bunch arugula
- 1/2 small head of red cabbage, thinly sliced
- 1/4 small red onion, diced
- 1/2 cup pumpkin seeds
- 1 1/2 cups sprouted grain, like amaranth, quinoa, millet or wild rice
- 1/2 cup tahini
- Zest and juice of 1 lemon
- 2 tablespoons extra virgin olive oil
- 1 garlic clove, chopped
- 1 tablespoon honey
- 1/2 teaspoon cumin
- 1/2 teaspoon smoked paprika
- 2-4 tablespoons water (optional, to thin)
- Sea salt and cracked black pepper to taste
- Set a steamer basket over a medium pot filled with an inch or so of simmering water. Place broccoli florets in the basket, cover, and steam for 5 minutes until tender, but with bite. Set aside to cool.
- While the broccoli is cooling, make the dressing. In a medium bowl, whisk together the tahini, lemon juice and zest, oil, garlic, honey and spices. Whisk in water until smooth. Season with sea salt to taste. Set aside.
- In a large salad bowl, toss the arugula, red cabbage, red onion and broccoli. Top with pumpkin seeds and sprouted grain. Divide salad among plates, drizzle with dressing and serve.