Sunday, August 09, 2015

Beet and Red Cabbage Coleslaw with Toasted Pumpkin Seeds + Double Garlic Rice

Combining grated beets with red cabbage makes for a more colorful, unique slaw and boosts the nutritional value.

The coleslaw recipe is just a minor adaptation from the one in Bryant Terry's cookbook The Inspired Vegan. For example, Terry uses toasted pecans in place of pumpkin seeds (which is pretty wonderful too). We've also added cilantro to the slaw and replaced apples with dried cherries.

The Double Garlic Rice recipe is also adapted from the same cookbook by Terry. Above, garlic "chips" set aside for their final purpose.


Spicy Chile Lentils, Double Garlic Rice (hidden away back there in the darker recesses of the photo) and Beet and Cabbage Slaw with more dressing on top.

Beet and Red Cabbage Coleslaw with Toasted Pumpkin Seeds

Start by slicing 1/2 head purple cabbage into very thin strips. Place in a large mixing bowl. Over the bowl grate 1 peeled red beet, with a cheese grater. Set aside while you puree until smooth in a blender: 1/4 cup apple cider vinegar, 1 t. Dijon mustard, 1 chopped garlic clove, 2-3 T. chopped cilantro, a small pinch of sugar, 1/2 t. salt and 1/2 cup silken tofu. Once everything is blended and creamy, add more salt and black pepper to taste. If you prefer a slightly sweeter slaw, add a drizzle of maple syrup.

Pour about 1/2 the dressing over the cabbage and beets, and with your clean hands, massage the slaw until wilted. This may take a few minutes but it's strangely relaxing.

Now, add about 3/4 cup toasted pumpkin seeds and 1/4 cup dried cherries (or dried cranberries). Stir well and refrigerate for an hour or until ready to eat. When serving, dollop a bit more dressing on top along with more chopped cilantro for a garnish.


Double Garlic Rice

Place a saucepan or deep skillet over a low flame. Add to the cold pan 2 T. olive or coconut oil and 4 cloves of garlic, peeled and sliced thinly. Cook until the garlic is crispy and golden, taking care to not burn. Remove the garlic with a slotted spoon or fork and set aside while you add 1 cup minced onion to the skillet.

Raise the heat a bit and saute onion for 10 minutes, until lightly caramelized. Add 1 cup brown rice and stir constantly for a minute or two, coating the grains with the garlicky oil. Add 1 habanero chile  and stir a few more times. Pour in 2 1/4 cups of water and about 1/2 t. salt. Bring to a boil, cover and immediately reduce heat to lowest setting. Simmer covered for 45 minutes or until the water has all been absorbed and the rice is chewy-tender.

Remove the pan from the heat and let rest, still covered for 10 minutes. Then, gently fluff the rice with a fork and work in the reserved garlic "chips." Serve hot as a side dish with any sort of meal.


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