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 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.