Foodie Friday: Cauliflower Vegan Tacos

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I stole this recipe from Blissful Basil and it was every bit as good (perhaps better) than the last batch of vegan tacos I made.  

They require a little bit more work and preparation, but were worth it.

WARNING:  I made enough to share but ended up eating all of them.  Exercise extreme caution and self-restraint in the presence of these tacos.

INGREDIENTS
For the Crispy Cauliflower
  • 1 small head of cauliflower, cut into bite-size florets
  • 1 cup gluten-free rolled oats*
  • 2 tablespoons chopped fresh cilantro
  • 2 teaspoons chili powder
  • 1 teaspoon smoked paprika
  • ½ teaspoon cumin
  • ¼ teaspoon garlic powder
  • ⅛ teaspoon cayenne pepper
  • 1 teaspoon fine grain sea salt
  • 1¼ cup plain, unsweetened almond milk
  • ¾ cup brown rice flour*
  • 1 tablespoon fresh lime juice

*I used good ole panko instead of oats and rice flour and all was well.

For the Cabbage Slaw
  • 2 cups thinly sliced purple cabbage**
  • ¼ cup fresh lime juice
  • 1 tablespoon apple cider vinegar
  • ½ tablespoon agave nectar or other liquid sweetener
  • ¼ teaspoon fine grain sea salt

**I picked up a plain slaw mix that included carrots at Whole Foods and added everything else to it.

I’m not including the recipe for the “avocado cream” since it is essentially just guacamole.  Also, you’ll want to grab some tortillas of your choice (I used corn).

INSTRUCTIONS
To Make the Crispy Cauliflower
  1. Preheat oven to 400 degrees Fahrenheit.
  2. Add the rolled oats to a food processor. Pulse 75-80 times or until a coarse meal forms. You don’t want the oats to be a fine flour, but rather a texture similar to panko bread crumbs. Transfer the oats to a large, shallow bowl or dish. Skip all this and just use panko.  Add in the cilantro, chili powder, paprika, cumin, garlic powder, cayenne pepper, and sea salt. Gently mix to incorporate spices.
  3. Add the almond milk, brown rice flour, and lime juice to a large bowl and whisk until smooth.
  4. Place about a handful of cauliflower florets into the almond milk batter, toss to coat, shake off excess batter, and transfer to the oat and spice mixture. Toss the pieces until coated and transfer to a large greased baking sheet. Repeat with the remainder of the cauliflower.
  5. Bake the cauliflower for 25-30 minutes or until crispy and golden, tossing halfway through baking.
  6. Remove from oven and let cool slightly.
To Make the Cabbage Slaw
  1. While the cauliflower is baking, make the cabbage slaw by adding the purple cabbage, lime juice, apple cider vinegar, agave nectar, and salt to a small bowl. Toss to coat and let rest, stirring occasionally.

Assemble your tacos and resist the urge to eat them all!

The Lonely Run that Wasn’t So Lonely

Splits from yesterday’s 3.4 mile run:

Mile 1 - 9:22

Mile 2 - 9:54

Mile 3 - 8:15

4/10 mile - 3:17 (8 minute pace)

Interesting, yeah?  Well, there’s a story behind those splits (of course). My first mile was kind of blah.  I was running a little late and had missed the main Breakaway Thursday running group, so I was just shuffling along by myself in the park feeling kind of lonely, but thankful for the company of my iPod.  I needed to pick my pace up a little bit, but it was toasty outside and I was having trouble doing that.

As I came to the north section of the path a girl ran up to me and introduced herself to me.  She explained that she knew she might not be able to keep up with me, but could she please run with me on this section because she didn’t feel like it was safe to run alone.

Now, I am not one to downplay other women’s safety concerns. Everyone should have the right to run outside and feel perfectly safe.

But- we were in a park in broad daylight.  While there weren’t other runners within sight up ahead, there are certainly plenty of people out and about in the park on summer evenings- especially on Thursdays since a flock of 50 runners tend to stampede around the park in various packs.  Basically, the biggest threat that time of day is a giraffe escaping the zoo and running you down.  Also, I’m 5’3” and as our parking lot attendant so graciously pointed out the other day, I have no upper body strength.  If someone comes after me, my best defense is to run away. I’m not exactly what you would call body guard material. 

So I was torn.  I wanted to help this woman, but I also felt like there was no threat whatsoever in the park.  My pace was already slower than it needed to be.  In the end, I tried to reassure her that the path was very safe in broad daylight but that I would slow my pace so that I would be within her sight up ahead.  Thus resulting in the 9:54 pace for mile 2 of my run.

As I curved around the back part of the zoo and back into the main area of the park where I knew the other runner would feel safe, I ran into a speedier group of runners.  I was surprised when they asked me to join them and was unsure if I could pick up my pace, but decided to go ahead anyway.  We ran the back half of the run around an 8 minute pace.  It was hard work in the heat, but I was happy to finish my run much faster than I started.  

The lesson:  Who you run with can greatly influence your pace.  This seems pretty obvious, but I realized yesterday how true it is.  

Oh, and Sunday’s race?  Heat index of 107.  YUCK.  May have to rethink this PR strategy and migrate to survival mode.