Culinary Adventures

#GlutenFree Fried Avocado & Kimchi Tacos

• KimChi 

1 head Napa cabbage (I use red and green cabbage)

1/4 cup kosher salt

1/2 cup rice vinegar

1 tablespoon sugar

2 tablespoons Srirachi Hot Chili Paste

1-inch piece fresh ginger, grated

2 cloves garlic, finely chopped

2 scallions, finely sliced

water, as needed

Remove outer leaves from cabbage. Cut cabbage in quarters and remove the tough inner core. Finely shred or chop the cabbage and put it into a colander, add salt, and mix well. Place over a bowl and let drain, covered, until wilted. In a large bowl combine the vinegar and sugar and stir to dissolve. Add the chili paste, ginger, garlic, and scallions and stir (I used peeled carrots & sliced radishes for this kimchi, now would be the time to add them). 

Rinse the salt off the cabbage with a couple of changes of water. Dry well and add to the vinegar mixture; stir well to combine. Put into sterilized glass jars and pack the cabbage down; add enough water to cover. Close the jar and refrigerate for at least 4 hours. This is spicy and gets spicier the longer it sits - add or subtract chili paste to your taste. 

*Kimchi should be made as far ahead of time as possible, I waited 48 hours to use it for these tacos.

• Chipotle Mayo

2 whole chipotle peppers in adobo

2 cups mayo

lime juice, to taste

salt, to taste

Put all ingredients in a blender and blend until fully combined.

Thin with water or more lime juice if needed.

• Fried Avocado

3 ripe hass avocados

1/3 cup cornstarch

2 eggs, beaten

1/2 cup panko (I used gluten free panko)

1 teaspoon powdered ginger

oil for frying - preheated to 350 degrees Fahrenheit 

Cut avocados in half and remove the seeds. Slice each half in half lengthwise then remove skins and cut each quarter into three pieces. Dredge avocado pieces in cornstarch, then dip them in the eggwash, and then coat the avocado in the panko. 

Deep fry until golden and crispy. Drain. Serve hot!

To serve

Tortillas (I used fresh corn tortillas)

Shredded cheese or Cojita

Lime

Chipotle Mayo

KimChi (or shredded romaine or cabbage if no kimchi is available)

Fried Avocado

Warm tortillas on the stove top or grill.

Schmear a thin layer of chipotle mayo over the tortilla then top with kimchi, fried avocado, and cheese. 

Squeeze fresh lime juice over the tacos right before you take the first bite.

• Enjoy!!!

Inspired by @BCTaco

(Source: thepartypoppersbrigade.com)

#GlutenFreeBreakfast - Tropical Shepard’s Breakfast

* Coconut Brown Rice & Kidney Beans with a Pan Fried Egg

• 1 Large Brown Egg (Organic & Free Range if Possible)
• 2 Cups Brown Rice
• Coconut Milk - to taste
• 2 Cups Red Kidney Beans - if using a can, save the liquid
• Black Peppercorns &/or Juniper Berries - peppercorns 8 to 10, juniper 2 * remember how many go in so u know how many to fish out 
• Water - as needed
• Half a large Onion - minced
• 2 cloves of garlic - whole or minced
• 2 sprigs of thyme
• Olive Oil - as needed

Mise En Place -

• Rice Measured
• 1 Quart of liquid - combination of coconut milk, water & reserved kidney bean juice
• chopped onion
• chopped or whole garlic
• oil & other aeromats within reach

Instructions for Coconut rice

High heat - stock pot (or what ever cooking vessel you decide to cook the rice in) add the oil and garlic (if you chopped it), once it starts to stink like garlic and you hear the sizzle, add the onions. Saute ‘til translucent but not browned. Add brown rice and saute until you smell toasted rice and rice is coated in oil. Add liquid all at once, bring to a boil, stir once, cover, and reduce to a simmer. Simmer for 15 minutes, turn the heat off and leave the pot in place for at least another five minutes, then stir in cooked kidney beans and recover. Rice is ready to eat or remove to storage container. Be sure to cool rice down completely before putting a lid on the container (I just put it in the fridge uncovered for at least 2 hours before putting a cover on).

To Serve 

Prepare the egg however you want and serve over the rice and beans, garnish with

• Quick Pickled Carrots, Cucumbers, Cabbage
• Kim Chi
• Broccoli Sprouts 
• or whatever you want, get creative and most of all..

Enjoy!

(Source: thepartypoppersbrigade.com)

Back to School?

@VeganliciousLJ ya know, if only I had another reason to go ridiculously into debt to learn something that was gonna be outdated by the time I was trained in it, I’d go back to school just to be in your class… You are great! 

(Source: thepartypoppersbrigade.com)