Beer Lime Cauliflower Tacos With Cilantro Coleslaw- Another winner from Thug Kitchen

You may be thinking… hmm I don’t know about this… Seriously, give these things a try because  ::Oh…my… goodness::  these were amazing!  This is coming from a steak loving non-vegan.  There was so much flavor in this dish, and not a meat in sight.  I highly HIGHLY recommend if you are in the mood for a delicious taco night with friends and family and they are open to living a little healthier.

As you all know, I am trying to make 1-2 recipes a night instead of relying on a quick meat and potato dish.  Life gets so boring when you eat the same thing over and over again.  I do have to follow a recipe though, so I have been browsing through cookbooks.  I find one or two I want to try, get all the ingredients in advance and when I have a night that isn’t taken up by taking my kids going to girl scouts or soccer or gymnastics, I try to cook!  Shocking, I know.   This week was another winner from Thug Kitchen.  I am seriously never disappointed when making a recipe from this book.

I put some time saving tips in pink.  Although I basically followed the recipe to a T, there are some things I would do differently next time.

Roasted Beer-and-Lime Cauliflower Tacos  With Cilantro Coleslaw

INGREDIENTS

For the slaw:
1/2 head of green cabbage (about 1/2 pound)
1 small carrot 
2 tablespoons lime juice
2 tablespoons rice vinegar
1 teaspoon olive oil
1/8 teaspoon salt
1/3 cup cilantro, chopped

For the tacos:
1 head cauliflower (about 1 pound) – 
3/4 cup beer
1/4 cup vegetable broth
1 tablespoon lime juice
1 1/2 teaspoons tamari or soy sauce
1 1/2 tablespoons chipotle hot sauce
1 to 2 garlic cloves, sliced
1 1/2 teaspoons chili powder
1 teaspoon smoked paprika
1/4 teaspoon ground cumin
1/4 teaspoon garlic powder
Pinch of salt
1 tablespoon olive oil
1/2 yellow onion, chopped
6 corn tortillas
1 avocado, sliced
Salsa, for serving

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Normally, for me- these are WAY too many ingredients

DIRECTIONS

To 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*cking lining in all that chopping. Chop the carrot into thin matchsticks of the same length. Got that sh*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 sh*t well. Fold in the cilantro just before serving.

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To make the tacos: Crank your oven to 400°F. Grab a rimmed baking sheet. 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 1 1/2 minutes. Drain.

Toss the spices, salt, and olive oil together in a large bowl. Add the cauliflower and onion, and stir till those f*ckers 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 plenty of salsa.

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This blew my mind, I would not think that an all veggie taco (I made a wrap/burrito) could taste this good. (But it did)

TIPS=  When I make this again, I will skip all the chopping because seriously, who has time for that?  I cheated in this recipe and used already pre-minced garlic and store bought fire roasted salsa.  Next time I would absolutely get the bag of cauliflower florets and the bag of already cut cabbage and carrots.

This took me about an hour and 20 minutes because of all the damn chopping.  I think that making this again with everything pre-cut would take approximately 30 minutes, all you would have to do is mix the spices and beer with the cauliflower & roast it, and mix the rice vinegar, lime, oil and  salt with the cabbage.  The only chopping would be half an onion.  I think I can handle that.  So much faster!

Here would be my time saving swaps:

For the slaw:
1/2 head of green cabbage (about 1/2 pound) (bag of shredded cabbage and carrots)
1 small carrot (nix this if you get the slaw bag)
2 tablespoons lime juice
2 tablespoons rice vinegar
1 teaspoon olive oil
1/8 teaspoon salt
1/3 cup cilantro, chopped (get pre-chopped @ the store or skip it, I didn’t have any!)

For the tacos:
1 head cauliflower (about 1 pound) – (pre-chopped bag of florets)
3/4 cup beer
1/4 cup vegetable broth (I just used 1 cup of beer and skipped the broth)
1 tablespoon lime juice
1 1/2 teaspoons tamari or soy sauce
1 1/2 tablespoons chipotle hot sauce
1 to 2 garlic cloves, sliced (time saver- pre-minced in a jar)
1 1/2 teaspoons chili powder
1 teaspoon smoked paprika
1/4 teaspoon ground cumin
1/4 teaspoon garlic powder
Pinch of salt(you COULD skip the spices and add a bad of Taco seasoning, but it would add a bit more sugar/preservatives to your recipe)
1 tablespoon olive oil
1/2 yellow onion, chopped
6 corn tortillas
1 avocado, sliced
Salsa, for serving (store bought)

 

Enjoy!

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Back to the Kitchen

I am not a naturally talented cook, and time is not on my side.

Kindergarten just started for my oldest.  I can’t believe I am actually a mom of a child in the public school system!  With that came a new routine for the family.  Two stops before home to pick up the kids after work, a night of gymnastics, homework, and an additional lunchbox to pack.


Also with the kids back at school and summer officially “over” it seems like my regular job has also kicked into high gear, so naturally the first thing to go was cooking new meals.  I fell back to relying on the quick and easy recipes.  Don’t get me wrong, there is nothing wrong with quick, easy, and reliable meals.. it just gets boring!

Last year when I was obsessed with 21 day fix, it forced me to try new recipes and I loved it.  I had to plan out my meals, buy food, and try to cook something new, different, and nutritious.  Now, I know realistically I can’t do that every night, but I want to try and make a few new recipes a week to keep it fun.

Last year I bought myself the cookbook Thug Kitchen and made a few recipes from the book.   This weekend I pulled it out again, peruse through it and picked out 2 recipes to try for the week.  The first is a chickpea and broccoli burrito, the second is a beet and quinoa salad.  Plus this book is funny as F*, and no I am not a vegan.


Tonight I made the chickpea and broccoli burrito.  By the time I got home it was 6:15pm, I had dinner at 7:30.  The kids had chicken nuggets.   Time was needed to chop an onion, pepper, and broccoli crown.  I used canned chickpeas.  The rest was adding spices and roasting in the oven for 35 minutes.    I put it on one of the Tumaro’s whole wheat wraps and added some spinach.  I was planning on adding avocado but it wasn’t ripe enough.  wah wah.   Verdict:  DELICIOUS!  Totally loved it, and after putting the recipe into the myfitness pal recipe creator the entire meal was only 300 calories and a perfect blend of protein, carbs, and fat.  I have enough left for 2 lunches this week too, because let’s face it I am the only one in this house who will eat it (I cut this recipe in half).  Maybe my son will try it, he’s my adventurous eater.   You can find the whole recipe here and transcribed below.  Next time I’ll add more lime… who doesn’t love lime?  Happy eating!

ROASTED CHICKPEA & BROCCOLI BURRITO

3 cups of cooked chickpeas (2-15 ounce cans, drained)
1 large yellow onion
1 red bell pepper
1 large crown of broccoli
4 cloves of garlic (I used goya minced garlic)
1 lime (I used lime juice)
Spice Blend:
3 tablespoons olive oil
1-2 tablespoons soy sauce, tamari, or Bragg’s Liquid Aminos (You can usually find this old school hippie shit near the vinegars or soy sauces in the healthy eating section of most big grocery stores and on the internet)
2 teaspoons chili powder
1 teaspoon ground cumin
1 teaspoon smoked paprika

1/2 teaspoon ground coriander or more cumin if you don’t want to go to the storeblack pepper or cayenne pepper to taste

Heat the oven to 425 degrees. Chop up the onion, bell pepper, and broccoli so that all the pieces about the size of a chickpea. Chop up the garlic real small but save that shit until later. Place all the chopped up veggies in a large bowl with the cooked chickpeas. Pour in the oil and soy sauce, stir, and then throw all the spices in there. Mix until all the vegetables and shit are covered.

Put all of that on a large rimmed baking sheet (like what you would put cookies on but with an edge) and bake for 20 minutes. Take it out of the oven, don’t fucking burn yourself, add the garlic, and bake for another 15 minutes. The broccoli will look a little burnt at this point but that is the plan so chill the fuck out and take it out of the oven. Squeeze the juice of half of the lime over the pan and stir the roasted chickpeas and veggies all around. Taste some and see if it needs more spices or anything. Now make a fucking burrito. I like mine with spinach, avocado, cilantro, and some fire roasted salsa but you do your thing

makes 6-8 burritos

Chickpea Scramble

I’m not always in the mood to cook breakfast, but when I do this is so delicious and easy to make! It’s also a great “breakfast for dinner” type of meal!

Chickpea Scramble
-1 can of chickpeas
-1/2 red pepper, diced
-1/2 green pepper, diced
-1/2 small red onion, chopped
1 garlic clove of garlic, minced
1 cup of chopped mushrooms
1 cup of baby spinach
1/2 cup of cherry tomatoes cut in half
1/4 cup of nutritional yeast
1/2 tsp of turmeric
1/2 tsp of cumin
1/2 tsp of smoked paprika
1/2 tsp of sea salt
1/4 tsp of cayenne (omit if you don’t like spicy food.)

Pulse chickpeas in food processor until mixture looks like scrambled eggs. Add in spices and pulse a couple times so it’s evenly dispersed. Heat non stick pan and add chickpea mixture and add all vegetables (except spinach and cherry tomatoes) cook on medium heat for 5 minutes. (If you don’t have a non stick pan or it is sticking to the pan for some reason add 1 tbsp of water or veggie broth at a time.)  then add cherry tomatoes and spinach until wilted. Serve hot with toast or oil free home fries. Or make a breakfast sandwich with this delicious mix!

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❤ Annaleigh

Oil Free Roasted Vegetables and Chickpeas

Yes.. Yes you read that right. You can roast  veggies with no oil and they are still delicious! Once you eat vegetables this way you may not go back to the oil!
-1/2 zucchini
-1/2 yellow squash
-1/2 red pepper
-1/2 yellow pepper
-1/2 orange pepper
– 1/2 red onion
-1 head of broccoli
– 1 cup of mushrooms
– 1 can of low sodium organic chickpeas
– 1/2 tsp cumin
-1/2 tsp curry
-1/4 tsp turmeric
-1/4 tsp garlic powder
-1/4 tsp smoke paprika
– 1/4 tsp cayenne
– salt and pepper to taste

Heat oven to 400 degrees. While oven is preheating chop your veggies  and then put all the veggies and chickpeas on a cookie sheet lined with  parchment paper*  (this is your secret to oil free roasting) sprinkle  seasoning over the mix and throw in the oven for 30 min. Half way through take the pan out and mix them around so everything cooks evenly then back  in the oven they go. When the timer goes off enjoy them alone as a meal or  with a side of brown rice! I love to top them with nutritional yeast and hot sauce!

*A silicone baking mat may also work
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🏼<3 Annaleigh
My two cents:  Cooking without oil is really new to me.  When I did 21 day fix last year I was allowed 4 tsp of “oils” so I actually looked at what the calories of oils were.  Olive oil, 120 calories for 1 tsp!  Wow, and 1 tsp is not a lot… now I didn’t douse my pan in oil so divide that by the servings, and I wasn’t getting THAT many calories from oil in my dishes.  That being said, not everyone in my family uses oil sparingly.  It is also important to note we NEED fat in our bodies to function.  It is an essential macro-nutrient, although it does carry the most calories.  1 gram of fat equals 9 calories while 1 gram of protein or carbohydrate equal 4 calories.
According to eat balanced:
“What is fat for?
  • A source of energy – Our body uses the fat we eat, and fats we make from other nutrients in our bodies,  to provide the energy for most of our life-functions
  • Energy store – The extra calories that we consume, but do not need to use immediately, are stored for future use in special fat cells (adipose tissue)
  • Essential fatty acids – Dietary fats that are essential for growth development and cell functions, but cannot be made by our body’s processes
  • Proper functioning of nerves and brain- fats are part of myelin- a fatty material which wraps around our nerve cells so that they can send electrical messages. Our brains contain large amounts of essential fats
  • Maintaining healthy skin and other tissues.  All our body cells need to contain some fats  as essential parts of cell membranes, controlling what goes in and out of our cells
  • Transporting fat-soluble vitamins A, D, E and K through the bloodstream to where they are needed
  • Forming steroid hormones needed to regulate many bodily processes”

We should stick with healthy fats, and we need at least 20-30% of our calories to come from fats.   If you’re eating a balanced, whole food diet full of eggs, meat, fish, nuts, and seeds, you’re probably just fine.

 

That being said… If you were interested in cutting out oil I found a great site with lots of tips and tricks.  Some of my favorites I listed below and I regularly make my broccoli oil free using the water method and I LOVE it!

Tips from Forks over Knives

Choose Your Oil-Free Cooking Method

  • Sautéing and stir-frying—The most common question I get on this topic is how to sauté or stir-fry without butter or oil. The trick is to use small amounts of water or broth, adding just a small amount (1 to 2 tablespoons) at a time. Do this as often as needed to cook and brown the food, without steaming it. Also, remember to toss and stir the food periodically with a wooden spoon so that it doesn’t burn.
  • Baking—You can use a fruit purée as a healthy (and delicious!) substitute for fats like oil, butter, or shortening. Some of my favorites include applesauce, mashed bananas, and puréed dates. In some instances, nut flour or nut butters can serve as substitutions or additions.
  • Roasting—There’s no need to coat your vegetables or other foods with oil before roasting them in the oven. They might take a little longer, but they will eventually brown and roast nicely. Before placing them in the oven, I like to season my vegetables with spices, herbs, and either a little vegetable stock or a light water-soy sauce mixture.
  • Deep frying alternative—It may take a little getting used to, but I’m confident that you will come to enjoy the not-greasy but still delicious (and far healthier) choice to bake your potatoes and veggies instead of deep frying them. You can even bake up delicious (eggless) breaded patties or veggies by lightly dipping them in a slurry of arrowroot powder or cornstarch mixed with either water or unsweetened, unflavored plant milk, and then coating them with whole-grain bread crumbs or cornmeal. Use nonstick, silicone, or parchment-lined baking sheets to achieve a crispy outer crust.

 

Happy cooking!