Sometimes the best meals are the ones you don't plan for.
Take this meal from last Saturday:
CAULIFLOWER CEVICHE TOPPED WITH TACO SLAW
BLACK BEANS IN CHIPOTLE ADOBO SAUCE
Guess you you can this a fusion meal.
1 head of cauliflower, cut into small pieces
1 mild brown or white onion, small diced
4 jalapenos, seeds and veins removed, minced
3 roma tomatoes, medium diced
1/2 cup cilantro
2 limes, juiced
Salt and Pepper
Steam cauliflower until slightly soft.
Drain and cool off in a glass bowl filled with ice water to stop cooking.
Once cooled, drain and chop into even smaller pieces.
Place in a bowl and add the rest of the ingredients.
Add salt and pepper to taste.
Refrigerate for 2 hours or overnight to help the cauliflower absorb the flavors.
Serve with tostadas and homemade salsa.
TACO SLAW recipe from Veganomicon by Isa Chandra Moskowitz and Terry Hope Romero
-cabbage (purple or green)
-apple cider vinegar
BLACK BEANS IN CHIPOTLE ADOBO SAUCE recipe also from Veganomicon.
Super spicy chipotle and onion sauce.
2 tablespoons olive oil
1/2 cup diced onion
3/4 cup frozen corn
3/4 cup frozen carrots
2 cups leftover cooked brown rice
2 tablespoons soy sauce/tamari/nama shoyu
1 tablespoon agave
Heat oil in a wok or iron skillet over high heat until hot but not smoking.
Add vegetables and sauté until caramelized.
Stir in brown rice and until broken up but you still have a few clumps of rice.
Add soy sauce and agave and stir to combined.
Flatten rice with a spatula and let the bottom caramelize.
Make sure to stir so you don't burn the rice.
Add pepper, stir and serve.
I usually add green onions, but I didn't have any that day.
My husband loved this meal so much, he said he's gonna request it often.