tomorrow morning – no counterspace

To Do List

Cooking with Catladies – experiment 1

Thai beet slaw/salad (needs a better name)
- peel and slice thinly 1 beet
- shred a complementary amount of purple cabbage
- halve a purple onion and slice one thinly
- Jalapeno, seeded, sliced into thin matchsticks (core reserved for stock)
- make dressing of:
  - 1 clove garlic, minced
  - 2 tsp sugar
  - 1 teaspoon vinegar (still haven’t decided between rice vinegar for the thai theme or red wine vinegar for the color theme)
  - juice of 1/2 lime
  - 1 tsp good olive oil
- toss together with some generous grinds of black pepper
- give a further toss with 1 Tbsp chopped cilantro
- ETA:decided on 1 teaspoon of each kind of vinegar – needs more lime juice!
Thai-inspired chickpea taco filling (version 1)
- Drain a can of chickpeas
- fry 1 tsp shredded fresh coconut (no really, from a coconut – no sugar added), purple onion, garlic, ginger, cilantro stems, jalapeno flesh in 1 tsp olive oil.
- Add half the can of chickpeas, juice of 1/2 the lime, 1 bay leaf, and some lime zest
- Add a mixture of vegetable stock and water and cook until no longer thin.
Thai-inspired chickpea taco filling (version 2)
- fry 1 tsp fresh coconut in 2 tsp olive oil
- add 1/2 tsp thai green curry paste
- Add the rest of the chickpeas and a similar mixture of vegetable stock and water
- cook until no longer thin
ETA: Instead of one or the other, it should be both – add some green curry paste to the first recipe to give it a yummy base flavor. And don’t forget to add a little salt in the cooking