This is a great vegan recipe for the end of your shopping week !
There’s nothing perishable in the ingredients list:
3 cups frozen cauliflower
2 cans (15 oz. each) garbanzo beans or chickpeas, rinsed and drained
1 can (13.66 oz.) coconut milk (used full-fat coconut milk)
1/4 cup green curry paste
1/2 tsp. salt (used table salt)
1 1/2 cups frozen peas
2 pkgs. (8.8 oz. each) ready-to-serve long grain rice (I just cooked up my own rice)
1/2 cup lightly salted cashews
Plus (as long as you already have the cashews), this is a fairly cheap dish to put together ! I can’t post the directions for legal reasons unfortunately but I promise that this is a fairly quick and easy dish to whip up.
My mom has had this recipe in our favorites collection so long, I don’t remember where we found this recipe originally.
Of course when I plan on making a dish needing cilantro then there’s absolutely no cilantro in any of the stores in my town ! I decided to still make this dish though ’cause I wanted to see how it’d taste without any cilantro.
Well the cilantro definitely would’ve added a splash of color and a fresh component to the finished dish, I think the flavors stand on their own regardless (I loved the smell of the ginger,garlic, garam masala and onions cooking). In case you’re wondering, the cauliflower is supposed to look like that. It gets tossed in a yogurt mixture and then roasted until cooked and charred in some spots before getting mixed into the sauce mixture. If there was one thing to complain about with this recipe, it’d be the size they want for the cauliflower (2-inch pieces). I get that cauliflower shrinks down in size some when it’s cooked but not that much so those 2-inch pieces are still freaking huge to try and fit into your mouth without cutting up before hand so I think I’ll just cut them smaller next time and probably change the cook time.
I wish I knew where we got this recipe from so I could give you a link to it but this has been in my mom’s favorite recipes collection long enough that I don’t know where it came from.
My family loves these tacos so much, fights have come close to starting over one thinking the other’s taking more than their share !
The cauliflower and sliced red onions really absorb the chipotle-lime marinade, giving the taco some heat and acidity. The red cabbage gives a nice crunch to the dish and while the original recipe called for crumbled queso fresco or feta cheese, we tried out this recipe for tofeta (tofu feta). It’s been a while since having actual feta so I’m not gonna say this is a 100% replica of feta but it does have a nice level of saltiness to it (doesn’t make you feel like you need to drink something afterwards) and the oil/lemon juice marinade for the tofu gives it a little fatty/bright flavor that pairs really nice with the oregano that’s also in the marinade. Based off the reception we’ve had for this dish, I’d suggest on only expecting this to last 1 day !
We’ve had the taco recipe for so long that I don’t know where it came from other than the fact that it came from a magazine (picture from the magazine was stapled to the copied down version) and the tofeta recipe came from “Vegan on the Cheap” by Robin Robertson.
I wasn’t paid in any form to promote either recipe or the sources that they came from.