I love looking at photos of beautiful vegan bowls online and ordering them at restaurants but I've never made one before! This was fun and had me wondering why I don't have more bowls in my life. I chopped the veggies up for easier eating and topped with siracha. Leftovers rolled up well in a tortilla! Buzzfeed's Trader Joe's Challenge Protein Packed Vegan Sweet Potato, Kale and Chickpea Bowl I would make again. I paired it with a brew from back home that is a 2016 finalist in one of my favorite lists, the Good Food Awards.... a Lakefront Brewery Growing Power Organic Farmhouse Pale Ale.
I love a challenge, especially a vegan one! So when I got an invite to try Buzzfeed's 1 Trip To Trader Joe’s + $20 = 5 Easy Vegan Dinners I was excited to get on board. I had already had the tip that the instructions were somewhat lacking and found a better list of instructions from Veggies Save the Day. My biggest challenge was that since I live in a smaller city, I only have one Trader Joe's so when I got to that side of town to get started on my list I found most of the items to be out of stock. So frustrated, I decided to change the game plan and keep it local. Living in North Carolina I love the year round farmer's markets and small local grocers so I decided to start with what I could get there then head on over to trusty Harris Teeter for the rest! So I am not the best with keeping track of my spending but I'd say I came out around the $20 goal as many of the veggies are much cheaper at my farmer's market, and I'm not a fan of canned beans so I cook batches of dried ones. My one splurge was bread, getting a $5 local sourdough. Stay tuned for my week of vegan meals!
I came across the funniest veggie blog, Thug Kitchen, and this recipe. I happened to purchase some beautiful purple cauliflower and thought this would be perfect. And it was! I boiled my shit in Schlitz since this thug kitchen is in Milwaukee. For hot sauce, I used a friend's home made variety and I did top with a home made salsa. One of the best vegan tacos that's come out of my kitchen!
from Thug Kitchen: The Official Cookbook: Eat Like You Give a F*ck, by Thug Kitchen, Copyright © 2014, Rodale Books.
Roasted Beer and Lime Cauliflower Tacos with Cilantro Coleslaw
For the slaw:
Make the slaw:
Cut the cabbage into the thinnest strips you can and make sure those pieces are no longer than 2 inches. This is a great time to get good with your knife if you are looking for a silver f**king lining in all that chopping. Chop the carrot into thin matchsticks of the same length. Got that s**t down now, right? In a small bowl, mix together the lime juice, vinegar, oil, and salt. Add the dressing right before you are going to eat and toss that s**t well. Fold in the cilantro just before serving.
Make the tacos:
Crank your oven to 400°F. Chop the cauliflower into small florets no bigger than a quarter. In a saucepan over medium heat, warm the beer, broth, lime juice, tamari, hot sauce, and garlic. Add the cauliflower and simmer for about 90 seconds. Drain.
In a large bowl. toss the spices, salt, and olive oil together. Add the cauliflower and onion and stir 'til those f**kers are coated. Dump it on a rimmed baking sheet and bake until browned, stirring halfway, about 20 minutes.
To assemble the tacos, warm the tortillas in the oven or microwave for a hot minute and then pile them high with the cauliflower filling, slices of avocado, some of the slaw, and top with plenty of salsa.
Workplace potlucks... love 'em but sometimes deciding what to make is too much. I knew I wanted to take advantage of the great Growing Power greens we have available at the farmer's market at my work but decisions, decisions. Aftter thinking then finally going through my recipe files I found the perfect thing... a green salad with a Fruit Ale Dressing from Vegetarian Times. I thought this would be perfect since I recently met the sister in law for dinner at a restaurant in her workplace, Bartolotta's Rumpus Room and tried this amazing Zombie Killer beer that I immediately hunted down after that amazing meal and still have 2 bottles left in the fridge. It has a nice sweet cherry flavor that would work well for this recipie. I gave it a try, nervous since I prefer to do tried and true recipies for gatherings like this, but it turned out great and was pretty simple for this Thursday night in the kitchen.
1 - 750ml bottle ZOMBIE KILLER by B. Nektar
1 Tbsp Dijon Mustard
1/2 Cup Olive Oil (I used a Spanish variety)
Bring ZOMBIE KILLER to a boil in a 2 qt saucepan. Reduce heat to medium and
simmer about 30-45 minutes until liquid is reduced to about 1/2 cup. Cool.
Whisk ZOMBIE KILLER, Maple Syrup, and Mustard together. Slowly whisk in Olive
Oil. Season with salt and pepper (I used home made celrey salt).
Store dressing until ready to use. I put back in the ZOMBIE KILLER bottle and
closed with a wine stopper from my Rabbit Wine bottle opener but I'm sure a cork
would work too).
1 Large Bunch Arugula or other Greens (I used combination of Arugula, Bib Lettuce, Spinach)
2 Thinly Sliced Gala Apples (or any other sweet apple will work)
1/2 Cup Golden Rasins
1/4 Cup Chopped Toasted Pecans
I tore up the greens and threw in the salad spinner to wash and left there for transport. The apples were cut up the night before and I let them sit in some lemon juice in the fridge to prevent browning. Toasted pecans were mixed with the rasins and put in their own container ready to take to work in the morning.
The next morning I grabbed the beer bottle of dressing, salad spinner, apples and nut/raisin mix along with a serving bowl and salad tongs. Salad was tossed with about half of the dressing at party time.
It was a hit and gone in no time! Salad and beer was quite the pairing in our office! I already have requests to make again... I might mix it up with some blue cheese or dried cranberries depending on the mood.
is the smallest kitchen ever. We used to watch those decorating shows that said they were doing small kitchens and then could see that 4 of my kitchens would fit in their "small kitchens".