Wow I’ve been gone for a WHILE.
I mean, it was to be expected.
I was in Paris for four months, which was a culture shock, and then all of a sudden I was back in America, which was more of a culture shock, and then I was at college, which was the most of a culture shock.
I’m the kind of person who adapts well and quickly to new situations, but it turns out I’m not so great at the reverse. Going back to lives you’ve left behind feels regressive and strange. If you know me, I don’t do well with regression.
Also, I bet that at some point during my sabbatical, Mercury was in retrograde. So, like, there’s that, too, okay?
Anyways, enough of the excuses. Here’s the summary: yeah, Paris was amazing. It’s the food capital of the word. Bread, cheese, wine (lots of wine). It was the life.
Aaaand now I’m back in Trump’s America, in Middletown, CT, but I have a kitchen this year and I’m living in a real house. America may be a loosely-veiled oligarchy, but at least my fridge this year is full-sized. Down with mini fridges! Everything is fine!
Let’s distract ourselves from Swamptown politics with healthy food. If we can’t save our country, let’s save ourselves and the environment. These burrito bowls are both vegan and gluten-free and packed with spices and fresh herbs. They’re delicious, hearty, colorful, and not that hard to make!
I won’t lie to you and say they’re super easy, but I will say they are worth the effort and very Instagrammable.
Anyways, welcome back! While you wait another 6-7 months for me to post again, here’s a great lil piece from this week’s New Yorker (because I’m a cultured individual who reads the New Yorker). See ya!
- 3 cups riced cauliflower (I use Trader Joe's frozen cauliflower rice)
- ½ cup packed cilantro
- 1 tablespoon fresh lemon juice
- 1 tsp sea salt
- 7 oz firm tofu, cubed (half a block)
- 2 tsp cayenne powder
- 3 tsp turmeric powder
- 2 tsp cumin powder
- 1 tsp sea salt
- ½ tsp black pepper
- 1 tbsp avocado oil
- 8 oz dried black beans (half a Goya bag), soaked overnight or boiled and then soaked for 3 hours
- 2 bay leaves
- 1 cup vegetable broth
- 1 small green chile, chopped
- very small pinch saffron threads (optional)
- 1 tsp black pepper
- 1 tsp sea salt
- 1 cup sweet corn
- 3 radishes, sliced
- 1 cup mini heirloom tomatoes, halved
- ½ cup picked red onions
- Over very low heat, in a nonstick skillet, cook cauliflower rice, stirring occasionally every 5 minutes. After about 5-7 minutes, add cilantro, lemon juice, and salt and mix well to combine. Continue to cook over low heat for another 5-7 minutes, making sure cauli rice isn't sticking to the pan.
- Meanwhile, preheat oven to 450ºF and line a baking sheet with a silicone mat or parchment paper.
- Toss all tofu ingredients together and transfer to prepared sheet. Bake in preheated oven for 20-25 minutes, until tofu is golden brown and spices are cooked. Cool on wire rack.
- In a large pot, combine soaked black beans, broth, bay leaves, chopped chile, and saffron. Simmer over low-medium heat for 20 minutes, until liquid is mostly absorbed. Add salt and pepper to taste.
- To assemble, spoon cauli rice into a bowl, top with beans and tofu, and then raw toppings.
very good tnx
:0
Thanks!