As I continue to evolve my cooking to account for a delicious vegan and gluten free diet, I am amazed at the easy switches that seem to add only depth (and not lack of flavor or enjoyment) of food.
Latest iteration: blanched purple cabbage tacos!
I should have added some carrot or bell pepper… But, it was still delicious!
Purple cabbage tacos
Purple cabbage leaves, blanched
citrus juice (I used papaya.)
cilantro leaves and stems, diced
salt and pepper
juice and zest of 1 lemon
sprinkling of poppy seeds
Roast chickpeas in enough fruit and lemon juice to coat at 400 degrees 15 minutes.
Splash with vinaigrette and poppy seeds and mix while the chickpeas cool.
Prepare the edamame by boiling for five-six minutes in salted water.
Peel a couple nice sized cabbage leaves from head (big enough to roll up).
Drop in boiling water for three minutes.
Remove and pat dry.
Build your tacos, with whatever you like and wrap.
I secured leftover with baker’s twine to hold the shape.
Enjoy within a day or two, though.
But, enjoy : )