meatless monday: new year, new wrap!

2012: the year of the dragon.

Happy New Year! May 2012 be a prosperous, adventurous, and delightful 366 days (that’s right, it’s a leap year!) for you and yours. Here’s a meatless recipe I’ve been meaning to post from my friend and student Douglas (whose recipe below is posted verbatim, to keep Douglas’ whimsy and charm in tact). 🙂

cheesy sprouted grain tortilla roasted potatoes garlicky kale habanero slaw garnished with toasted pumpkin seeds

cut 2-2 1/2 lbs potatoes into bite sized pieces (I use red bliss 1/4’ed),
toss evenly to coat with olive oil, s&p, rosemary red pepper flakes, zest of 1 lemon
roast on a sheet pan or in a casserole dish covered in foil at 350 for 30
uncover turn up to 450 30 minutes

prepare your slaw (total vegetation) around 1 1/2 cups in a fine dice a
mixture of red onion red pepper carrot cucumber some cilantro leaves and a habanero chili or two (hot as hell, be extremely careful, maybe wear latex gloves, prep on something disposable – like a paper towel – discard ribs and
seeds, don’t touch your face or eyes)~you want to go less hot, try a jalepeno
but taste first some are much hotter than others including the white ribs
and seeds will make it hotter.  put it all in a small vessel and cover in
rice vinegar (low acid, not swapable) 1-2 tablespoons of sugar
let marinate while potatoes roast.

wash and dry and stem and cut your kale, or other greens.  when you pull out
the potatoes, start the kale.  olive oil in a hot pan over medium heat slice 4-5
cloves of garlic tilt pan so oil pools in corner put garlic in pool and
poach garlic in oil till golden brown 2-3 minutes.  Add your greens, careful
of oil spattering, toss so that the greens are coated and frying in the
garlicy oil 4-5 minutes add broth/stock/water (aka chateau sink) enough for a
1/4 inch at the bottom of pan turn heat up high cook another few minutes
till liquid has evaporated.

when you pull out the potatoes, shut off oven, start your greens
add a sheet tray with a cup of pumpkin seeds for 10 minutes
have ready grated aged cheddar on sprouted grain tortillas, then add the
tray of tortillas careful the ovens still very hot dont let the tortillas
burn bout 4-5 minutes
pull out pumpkin seeds and the melted cheesy
assemble cheesy sprouted grain tortilla roasted potatoes garlicky kale
habanero slaw garnished with toasted pumpkin seeds


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