I decided to jump on this cabbage/greens as a taco-shell craze, and it’s delicious! also i made my new favourite filling ever, ohhh man if you like mushrooms i recommend you make this filling. i’ve had it bouncing around in my head for a while now and boy am i glad i made it.
MUSHROOM WALNUT FILLING
10 crimini mushrooms, chopped fine (pulse in a food processor)
1/3 c. walnuts
2 tsp chili powder
1 tsp cumin
1 pinch chili flakes
1/8 c. nutritional yeast
3 cloves garlic, minced
1/4 c. broth
saute mushrooms in a pan until they start to release their liquid. add spices and garlic, continue cooking until the mushrooms start to brown. add nuts, nutritional yeast and broth a scrape up any bits that are stuck on the pan, cook for another few minutes until the water is absorbed and it all comes together. done!
CORN TOMATO SALSA
corn kernels from 2 ears
10 cherry tomatoes, quartered
a bunch scallions, sliced (whites and greens separated)
juice and zest of 1 lime
black pepper and salt to taste
1 tsp smoked paprika
saute corn in a bit of oil with a pinch of salt. add white parts of the scallions, paprika and cook, stirring frequently until the corn is cooked but still has bite. add remaining ingredients, stir, adjust salt and pepper and remove from heat.
CRISPY ONION + CAULIFLOWER
drizzle of oil
1/3 head of cauliflower, sliced thin
1 red onion, sliced thin
a few shakes cayenne
salt and pepper
mix it all together! roast at 400 until the cauliflower browns, flipping once. make sure the onions don’t burn! if they’re getting too cooked, shuffle them to the centre of the pan and the cauliflower to the outside. all done.
cabbage, any kind! next time i would use savoy because i think it’ll be easier to get the leaves apart
kale, massage and cut into this strips
assemble it! eat it! oh man!
nommmss that looks delicious!
I’ve never herad about corn tomato salsa. Thank you for the suggestion and for sharing it!
one of my favourite summer combinations!