CAULIFLOWER CEVICHE TOPPED WITH TACO SLAW, BLACK BEANS IN CHIPOTLE ADOBO SAUCE, AND FRIED RICE

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

FRIED RICE.

Guess you you can this a fusion meal.

CAULIFLOWER CEVICHE

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)

-carrots

-apple cider vinegar

-pickled jalapenos

salt

pepper

BLACK BEANS IN CHIPOTLE ADOBO SAUCE recipe also from Veganomicon.

Super spicy chipotle and onion sauce.

FRIED RICE

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

pepper

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.