To be honest, I really want to say they “slap,” but I’m too old for that.

Print

Colcannon Potato Cakes

Take your leftover Colcannon (mashed potatoes and greens) and transform them into crispy patties. Garnish with herbs and dip in sour cream for an elite snack – or full meal!

Keyword colcannon cakes, colcannon patties, fried colcannon cakes, fried colcannon patties, leftover colcannon recipe

Prep Time 5 minutes minutes

Cook Time 10 minutes minutes

Total Time 15 minutes minutes

Servings 6 servings

Calories 91kcal

Author Kare

Ingredients

For the Colcannon Cakes

• 2 cups leftover colcannon mashed potatoes cooled
• 2 large eggs
• 1/4 cup all-purpose flour
• 1/2 teaspoon kosher salt + more to taste
• 1/8 teaspoon freshly ground black pepper + more to taste
• 2-3 tablespoons olive oil or vegetable oil, for frying

For serving

• sour cream
• fresh dill minced
• flaky sea salt

Instructions

• In a large bowl, mix together the colcannon potatoes, eggs, flour, salt, pepper, and olive oil.
• Place a large frying pan over medium heat. When hot, add 2 tablespoons of the oil. When the oil is shimmering and hot, add the potatoes in 1/4 cup increments. Use a spoon to spread them out a bit.
• Fry on one side until golden brown on the bottom and slightly dry looking on top, about 2 minutes, then flip and cook on the other side until golden and cooked through.
• Serve with sour cream for dipping. Garnish with fresh dill and flaky sea salt.

Notes

Scaling the recipe: This recipe is easily halved or doubled depending on how much leftover potatoes you have and how many cakes you want to make. 

Nutrition

Serving: 2cakes | Calories: 91kcal | Carbohydrates: 10g | Protein: 3g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.004g | Cholesterol: 41mg | Sodium: 163mg | Potassium: 176mg | Fiber: 1g | Sugar: 0.3g | Vitamin A: 60IU | Vitamin C: 2mg | Calcium: 12mg | Iron: 1mg

The Story Behind the Recipe

I recently created (and shared!) a recipe for Colcannon, Irish mashed potatoes with cabbage. I LOVE this side dish, especially for St. Patrick’s Day. But then I remembered that such thing as mashed potato cakes exist, and I couldn’t get the idea out of my head.

Enter: Colcannon Potato Cakes.

We’re talking leftover Colcannon – buttery, creamy mashed potatoes with onion, garlic, and sautéed cabbage – formed into patties and pan-fried until crisp.

What’s not to love?!

Why You’ll Love Colcannon Cakes

• Super fast – Just 15 minutes to make.
• Takes care of leftovers – It’s always nice when you can transform leftovers into another dish.
• Small list of ingredients – Just leftover Colcannon, eggs, flour, salt and pepper, and some oil to fry them.
• DELICIOUS – Fluffy inside, crispy outside, a little salty, buttery, yummmmmm. Especially with fresh herbs and sour cream.

Ingredient Details

• Leftover Colcannon (Irish Mashed Potatoes with Cabbage) – You’ll want them cooled so that they don’t cook the eggs when you mix them in.
• Eggs – To help bind the potato cakes together (and I like the nice added hit of protein!)
• Flour – I use all-purpose flour for these Colcannon Patties. It helps to hold them together and helps to create a crisp outer layer. I suspect that a one-for-one gluten-free blend or maybe even potato starch would work, but I haven’t tested a GF version yet.
• Salt & pepper
• Olive oil or vegetable oil for frying these colcannon cakes – I’m partial to olive oil, but vegetable oil is a nice neutral choice that stands up to high heat and crisps up a bit better.
• Sour cream, fresh dill, and flaky sea salt – For serving.

How to Make Colcannon Patties (Step-by-Step with Pics)

1. In a medium mixing bowl, stir together the cold colcannon mashed potatoes, eggs, flour, and salt and pepper.
2. Heat a frying pan then add the oil. When the oil is shimmering, scoop the batter into the pan. I like to use approx. 2-tablespoons per patty, for around a 3-inch patty. Use a spoon to flatten it out gently.
3. Let the batter cook until golden on the bottom and looking slightly matte/dry on top. Flip and cook on the other side.
4. Serve with sour cream, dill, and flaky sea salt.

Tip for Success

• If the potato batter sticks to your spoon, quickly dip the spoon into the oil before scooping the potatoes, and they’ll slide right off.

More Mashed Potato Recipes

• Colcannon (Irish Mashed Potatoes with Cabbage)
• The Best Mashed Potatoes (with Cream Cheese)
• Golden Mashed Potatoes (with Turmeric)
• Crock Pot Garlic Mashed Potatoes

The post Colcannon Cakes appeared first on Kitchen Treaty.

Print

Colcannon Recipe (Irish Mashed Potatoes with Cabbage)

Fluffy, buttery mashed potatoes with tender sautéed cabbage. SO delicious! This Irish side dish is perfect for your St. Paddy's Day meal.

Keyword colcannon, colcannon potatoes, irish mashed potatoes, mashed potatoes with cabbage

Prep Time 5 minutes minutes

Cook Time 30 minutes minutes

Total Time 35 minutes minutes

Servings 8 servings

Calories 372kcal

Author Kare

Ingredients

• 5 tablespoons unsalted butter divided [2 tablespoons for sauteing, 3 for the potatoes] + more for serving
• 1/3 cup chopped scallions white and light green parts sliced; reserve green parts for garnish
• 2 medium cloves garlic minced
• 1/2 small head cabbage chopped; about 1 pound of cabbage
• 2 pounds russet potatoes about 6 medium potatoes; peeled and cut into 2-inch chunks
• 1/2 cup whole milk
• 1 teaspoon kosher salt + more to taste [I use more like 2 teaspoons]
• 1/4 teaspoon freshly ground black pepper + more to taste

Instructions

Cook the potatoes:

• Fill a large pot halfway with water and place over high heat. Bring to a boil and carefully add potato chunks. Boil until fork-tender, about 15 minutes. Drain in a colander and set aside.

Sauté the veggies:

• While the potatoes are cooking, saute the veggies. In a large saute pan on low heat, melt 2 tablespoons of the butter. Add the scallions and cook until bright green and beginning to become tender, about 3 minutes. Add the garlic and cook for about 30 seconds, then add the cabbage. Cook, stirring frequently, for 8-10 minutes, until vibrant green and tender. If the veggies begin to brown, reduce the heat – you want bright green and tender but not browned.

Combine and serve:

• Place the potatoes back into the pot they were boiled in. Add the milk, 3 tablespoons butter, 1 teaspoon salt, and 1/4 teaspoon ground pepper. Use a potato masher to mash the potatoes together, adding another splash milk if needed.
• Stir in the sautéed cabbage, onions, and garlic. Taste and add more salt and pepper if you'd like (I usually add at least another teaspoon of salt – potatoes need a lot of salt!)
• Spoon into a large bowl. Top with a generous pat of butter and sprinkle with a few sliced scallion greens for garnish. Serve.

Notes

Vegan/Dairy-Free Option:

Swap the butter, and milk for plant-based options. Unsweetened oat milk is especially nice in mashed potatoes.

Make-Ahead

Make colcannon up to two days ahead of time. Keep it in an airtight container in the fridge, then warm it up either in a slow cooker on warm (stir every 30 minutes or so), over the stove top, or in the oven, covered so they don’t dry out. You can also heat them it in the microwave, stirring every 30 seconds.

Can I Freeze Colcannon?

You can freeze colcannon up to one month ahead of time. Place in an airtight container, then thaw overnight in the refrigerator and heat before serving.

Nutrition

Serving: 1cup | Calories: 372kcal | Carbohydrates: 39g | Protein: 7g | Fat: 22g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.5g | Cholesterol: 62mg | Sodium: 344mg | Potassium: 904mg | Fiber: 3g | Sugar: 3g | Vitamin A: 775IU | Vitamin C: 11mg | Calcium: 85mg | Iron: 2mg

The Story Behind the Recipe

For years I’ve been hearing about Irish Colcannon, a mashed potato dish with greens. I’ve most often seen it with cabbage, but it can be made with kale, too. I was intrigued.

So this year, I decided to make it. Holy yum! I mean, mashed potatoes are always delicious, but the garlic, scallions, and sautéed cabbage really take it to another level. I love that they include some veggies along with the deliciousness of mashed potatoes, and it’s just a super pretty green-flecked dish, too.

I’ll be making this one year-round, not just as a Saint Patrick’s Day side.

Ingredient Details

• Potatoes – I prefer russet potatoes for my colcannon because they cook up nice and fluffy. You’ll want to peel them first. You can also use red potatoes or Yukon Gold potatoes. Bonus: No peeling needed! They just need a good scrub and diced smaller so there aren’t huge hunks of peel.
• Scallions – You’ll use the white part for sautéing and the green for garnish.
• Garlic – Adds really nice flavor.
• Cabbage – You can use standard green cabbage as I do here or Napa cabbage.
• Milk – I like to use whole milk but you can use 2% or even an unsweetened plant-based milk.
• Butter – For sautéing, for the potatoes and more for serving.
• Salt & pepper

Adaptations/Variations

• For vegan/dairy-free colcannon, swap in plant-based unsweetened milk and vegan butter.
• Kale colcannon – swap in kale ribbons for the cabbage.

How to Make Colcannon – Step by Step with Pics

1. Saute your veggies and cabbage.
2. Boil the potatoes.
3. Mash the potatoes with milk and butter.
4. Stir in the sautéed cabbage.
5. Taste and add more salt and pepper if you like.
6. Serve topped with more scallions and a generous pat of butter.

I hope this St. Paddy’s Day side is a huge hit for you and your family! We are loving this one here, and I can’t wait to make it again for the big day.

The post Colcannon (Irish Mashed Potatoes with Cabbage) appeared first on Kitchen Treaty.

This is a really simple vegetable barley soup recipe with a hit of unique flavor thanks to curry powder. Chickpeas come along for the ride, as they pair perfectly with curry flavors, are a favorite in soups, and add a nice bit of protein. 

And then we’ve got the veggies. Your standard mirepoix: onion, carrots, and celery. Add some garlic for flavor, then potatoes and cabbage for a nice vegetable-packed situation. 

Oh, and barley, of course! The versatile grain found in soups and stews in grandmas’ kitchens everywhere. It’s chewy, satisfying, and perfect in this Curried Vegetable Barley Soup. 

This is a nice, thick soup (perhaps even more of a “stoup,” thanks for the term, Rachael Ray). Normally when I’m developing a soup recipe, I’d add more broth to the equation, but ultimately I found that I really, really love this thick vegetable barley soup with its veggie-and-barley packed situation. If you want a brothier soup, consider adding 2 more cups of broth (and maybe 1/2 a teaspoon additional curry powder). If you’re down with the thickness, try it stoup-ified! You might just love it as much as we do.

Soup + fall = cooooozy. So happy. 

Print

Vegetable Barley Soup

This veggie-packed soup has a lovely, easy hit of flavor thanks to curry powder. With its chickpeas, veggies, and barley, it makes for a super hearty (and delicious) dinner.

Prep Time 15 minutes minutes

Cook Time 25 minutes minutes

Total Time 40 minutes minutes

Author Kare

Ingredients

• 2 teaspoons olive oil
• 1/2 medium yellow onion diced (about 1 cup)
• 1 medium carrot peeled and diced (about 1/2 cup)
• 1 medium stalk celery diced (about 1/2 cup)
• 1 medium clove garlic minced
• 1 teaspoon curry powder
• 4 cups low-sodium vegetable broth
• 1 15-ounce can chickpeas (a.k.a. garbanzo beans), drained and rinsed
• 1 cup diced red potatoes 1-2 medium potatoes
• 2 cups shredded green cabbage about 1/4 of a head
• 1/2 cup barley uncooked
• 1/2 teaspoon kosher salt + more to taste
• 1/4 teaspoon freshly ground black pepper + more to taste

Instructions

• Set a large soup pot over medium-low heat. When hot, add the olive oil. When that’s hot, add the onion, carrots, and celery. Add a pinch of salt. Cook, stirring occasionally, until the onion is soft, 7-8 minutes.
• Add garlic and curry powder and cook, stirring constantly, for one more minute.
• Stir in the vegetable broth. Add the chickpeas, potatoes, cabbage, barley, 1/2 teaspoon salt, and 1/4 teaspoon pepper.
• Increase heat to medium high. Once it comes to a boil, reduce heat and keep at a low boil for 10-12 minutes, until the barley is cooked through and the potatoes are tender.
• Remove from heat. Taste and add more salt and pepper if desired. Serve.

The post Vegetable Barley Soup appeared first on Kitchen Treaty.

Basically these vegetarian and vegan avocado summer rolls are like a dippable salad, and especially delicious with peanut dipping sauce!

Table of Contents

• The Story Behind the Recipe
• What’s the Difference Between Spring Rolls & Summer Rolls?
• Ingredients for Vegetarian Summer Rolls
• How to Wrap a Summer Roll
• How to Store Vegetarian Summer Rolls
• Can I Freeze Summer Rolls?
• More Veggie-Forward Summer Recipes

• 👩‍🍳 Jump to the Full, Printable Recipe
• 📣 Read Reviews & Comments

The Story Behind the Recipe

My favorite color is green. Always has been. Sometimes I’ll prefer a certain shade – my lime phase, for instance, went on for years. Now I guess I’m in more of a mossy zone, but really, just about any green’ll do.

So naturally, I especially love these Vegetarian Summer Rolls. I mean, hello green! But I don’t just love them because they’re green.

Full disclosure: “Green” might also be a word to describe me and my skill level in actually assembling said summer rolls. These vegan summer rolls are pretty easy once you get the hang of it, but I’d be lying if I said I didn’t have a few sloppy numbers before I got into the swing of things. But no worries, once I figured it out, I photographed all the steps so you don’t have to go through what I did!

What’s the Difference Between Spring Rolls & Summer Rolls?

Spring rolls are often fried, whereas summer rolls are served fresh and uncooked. They are also known as fresh spring rolls or salad rolls.

Spring and summer rolls are found throughout Asia, but fresh summer rolls are especially popular in Vietnam. (source/more info)

They often contain meat or seafood (obviously, this vegetarian summer rolls recipe does not!

Ingredients for Vegetarian Summer Rolls

For the summer rolls:

• Cabbage – I like to use red cabbage for the gorgeous color, but green will work too.
• Carrots – I use your standard orange carrot, but rainbow carrots would be so pretty here!
• Rice vinegar, lime juice, salt, and honey or agave – For pickling the cabbage and carrots. Just swap agave for the honey if you’re making vegan summer rolls.
• Rice paper spring roll wrappers – Softened so they’re nice and rollable.
• Avocado – Halved, pitted, and sliced
• Lettuce – I use green leaf lettuce, but you can use whichever lettuce you prefer.
• Mint & Thai basil – These fresh herbs add SO much flavor.

For the peanut dipping sauce:

• Peanut butter – I like to use creamy PB, but crunchy will work!
• Tamari or soy sauce – If you need to stay gluten-free, go for the Tamari.
• Lime juice – From one fresh lime.
• Rice vinegar
• Honey or agave syrup
• Sriracha sauce – Just a little for a bit of a kick!

How to Wrap a Summer Roll

Basically, you lay your wrapper out, and you place the mint and avocado just left of center. Then you add your lettuce, veggies, and basil just right of center. Placing the smaller veggies in a lettuce “cup” helps to keep the roll neater.

Then, bring the right side toward the center …

… fold the top and bottom toward the middle …

Then finish by bringing the left side toward the center.

You’re in business!

Don’t worry – no matter how sloppy your Avocado Summer Rolls are, they still taste divine. Trust me, I know this first-hand!

Creamy avocado. Fresh mint and basil. Carrots and red cabbage lightly pickled in sweet-and-salty rice vinegar. Crisp lettuce. Yesss.

Oh, and even though it’s definitely not green, the spicy peanut sauce is a must.

How to Store Vegetarian Summer Rolls

These summer rolls are best eaten pretty soon after making them, so I don’t recommend storing them. You can prep most of the ingredients beforehand though!

Can I Freeze Summer Rolls?

No, I don’t recommend it. You’ll end up with a soggy and sad mess.

More Veggie-Forward Summer Recipes

• Zoodles & Noodles with Burst Cherry Tomato Sauce
• Summer Corn & Edamame Succotash Salad
• Zucchini Fettuccine Alfredo
• Veggie-Loaded Peanut Noodle Salad

Print

Vegetarian Summer Rolls

Veggie-packed rolls with avocado, red cabbage, carrots, basil, and mint – all served up with a super easy peanut dipping sauce. Perfect light summer dinner!

Keyword vegetarian summer rolls

Prep Time 25 minutes minutes

Total Time 25 minutes minutes

Servings 8 rolls

Calories 163kcal

Author Kare

Ingredients

Avocado Summer Rolls

• 1/2 cup shredded red cabbage
• 1/2 cup carrots cut into matchsticks (about 1 large carrot)
• 2 tablespoons rice vinegar
• 1 tablespoons freshly squeezed lime juice from about 1/2 of a lime
• 1/2 teaspoon kosher salt
• 1 teaspoon honey can substitute granulated sugar or agave syrup
• 8 rice paper spring roll wrappers
• 1 medium avocado halved, pitted, and sliced
• 3-4 green leaf lettuce leaves rinsed, dried, and torn in half
• 1/4 cup fresh mint leaves
• 1/4 cup fresh Thai basil leaves

Peanut Dipping Sauce

• 1/4 cup creamy peanut butter
• 2 tablespoons Tamari or soy sauce
• 2 tablespoons freshly squeezed lime juice from about 1 lime
• 1 tablespoon rice vinegar
• 2 teaspoons honey or agave syrup
• 1/2 teaspoons Sriracha sauce or more to taste

Instructions

• In a medium bowl, stir together the rice vinegar, 1 tablespoon lime juice, salt, and honey (or other sweetener). Add cabbage and carrots. Toss. Let sit for about 10 minutes.
• Meanwhile, make the dipping sauce. To a medium bowl, add the peanut butter, Tamari, 2 tablespoons lime juice, rice vinegar, honey (or other sweetener), and Sriracha. Stir with a whisk 1-2 minutes until creamy. Taste and add additional Sriracha if desired. Set aside.
• Slice your avocado and prep the mint, basil, and lettuce if you haven’t already.
• Add about 1/2 inch of warm water to an 8-inch by 8-inch baking dish or a pie pan. Place one rice paper wrapper in the water and submerge. Let sit for about 1 minute, until soft.
• Carefully transfer the rice paper wrapper to your clean kitchen counter or cutting board. At this point, I like to put another rice paper wrapper in the water to soak while I’m assembling so it’s ready to go when I’m done with the previous one. To assemble, place a couple of mint leaves in a short vertical line just left of center, then top with a couple of slices of avocado. Then, place 1/8 cup or so of the cabbage and carrots inside a lettuce leaf then place the veggies just right of center. Top with two or three of basil leaves.
• To roll, bring the right side of the wrapper toward the center, then fold the top and bottom in toward the middle. Finish by bringing the left side toward the center, pulling as tightly as you can without ripping. The rice paper should stick to itself and voila! A summer roll! Repeat until all 8 rolls are assembled.
• Cut rolls in half, if desired, and serve with the dipping sauce.

Notes

Nutrition information includes the peanut dipping sauce.

Gluten-free option

Use gluten-free Tamari instead of soy sauce.

Vegan option

Use vegan granulated sugar, agave syrup, or pure maple syrup in place of the honey.

Nutrition

Serving: 1roll | Calories: 163kcal | Carbohydrates: 19g | Protein: 5g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Cholesterol: 2mg | Sodium: 558mg | Potassium: 256mg | Fiber: 3g | Sugar: 4g | Vitamin A: 1941IU | Vitamin C: 8mg | Calcium: 30mg | Iron: 1mg

The post Vegetarian Summer Rolls with Avocado & Herbs appeared first on Kitchen Treaty.

Note from Kare: Brandy from Nutmeg Nanny is back with a tasty and adaptable recipe that, frankly, makes a terrific dinner in and of itself. But if you want to give it the appetizer treatment, I don’t think anyone will complain! I adore these crispy baked vegetable egg rolls – no deep frying in sight. Take it away, Brandy!

I’m a serious egg roll lover. I’m not even exaggerating when I say that.

Sometimes when we order Chinese food, I think to myself: “Would it make me too much of a pig if I just ordered three egg rolls and nothing else?” I have yet to give into my desire to just feast on egg rolls but I’m really only one bad day away from probably letting it happen.

However, one thing I love about egg rolls is how easy they are to make. Seriously, it’s not that difficult – especially when they’re baked instead of deep-fried. (Bonus: they’re healthier that way too!)

Homemade egg rolls are great because you get to throw in all the vegetables (and meat) of your choosing. For this recipe I did a mix of cabbage, carrot, bean sprouts and shiitake mushrooms. I also made a version with added chicken because I’m all about the protein addition.

However, I did have two issues when making this recipe. Problem 1: I had to drive around to all the grocery stores in the area before I found egg roll wrappers. Even then, all I found was spring roll wrappers. Which in the end are similar enough, but they are a bit thinner – so that means they come out a bit crispier. Problem 2: I’m the worst egg roll wrapper EVER! I’m not really sure why I’m so bad at this but I just can’t get them all to be the perfect size. In the end it’s really not a big deal since it’s just my family eating them BUT I guess if I were looking to win a gold medal for a egg roll wrapping I would not win. I’m not even sure I would place.

Oh and back to problem number 1, guess where I finally found the wrappers – the Asian market. Duh. Why didn’t I just go there in the first place? I’ll never know. However, most large grocery store chains do in fact carry egg roll wrappers. Mine were just all out on the day I needed them. Apparently everyone wants to make egg rolls. Which makes sense they are in fact delicious.

As far as dipping goes you can really make up any sauce that you like with egg rolls but I opted to make a peanut butter based sauce. I think the savory peanut lime flavor goes perfectly with all the vegetables stuffed into these babies. PLUS it’s just another excuse to eat peanut butter, which is always a plus in my book.

(more…)

The post Crispy Baked Vegetable Egg Rolls (with Chicken Option) appeared first on Kitchen Treaty.

But pasta e fagioli – which literally translates to “pasta and beans” – is an Italian peasant dish traditionally made with inexpensive, vegetarian ingredients. So I added meat to half of it. I’m so difficult that way.

I’ve been wanting to adapt pasta e fagioli for the Crock Pot for awhile, and this Slow Cooker Vegetarian Pasta e Fagioli Soup seemed like a natural variation.  Sturdy kidney beans, carrots, and cabbage mingle with tomatoes and Italian-seasoned veggie broth for a warm, comforting dinner.

If your garden’s overflowing (finally!) with zucchini like ours is, you might throw some of that in there, too.

A little pasta and, if you desire, cooked ground beef thrown in to a portion at the end for the meat-eaters, and you’re good to go.

Something for everyone.

There’s a school of thought out there that onion and garlic should be sauteed before being added to the slow cooker, because sometimes the end result can taste funny. I’ve spent a fair (possibly embarrassing) amount of time pondering and testing this. Because why add that extra work to slow cooker recipe preparation if it’s not necessary?

My conclusion is that for most super-hearty chilis and stews, a quick pre-saute isn’t necessary. But for brothy soups or recipes where very developed flavors and spices are important, it can make a difference. Although the biggest difference is the smell! When you add the onion and garlic raw, when you lift that lid toward the end of the process, your food can smell a little funky. Not bad! But you can just tell if you didn’t cook it up first. It still tastes okay, though – the flavors just aren’t quite as developed.

For this soup, I actually made two versions at the same time – one with pre-cooked onions and garlic, and one where I just dumped everything in. Then my guy and I did a little taste test. I preferred the one with sauteed onion – but I also knew which one it was, so it could have been mental. My guy went in blind – he had no idea which was which – and he slightly preferred the one that started with raw onions!

So I wrote this recipe to include the saute at the beginning of the process – but if you’d rather dump ’em in raw, it won’t make a huge difference in the end result.

(more…)

The post Slow Cooker Vegetarian Pasta e Fagioli Soup (with Optional Ground Beef) appeared first on Kitchen Treaty.

This summer, we’ve been branching out with tacos. Oh yeah, gettin’ all fancy up here on the Kitchen Treaty grill.

Okay, I totally know tacos aren’t fancy. What I do know, though, is that they can be delicious. And easy! Gotta love delicious and easy.

This grilled tofu tacos recipe does require a little planning-ahead time – about two hours for marinating in a fresh lime juice, cumin, and smoked paprika blend. But then they come together lickety split. Slice up the cabbage and onions, toss lightly with lemon juice, a little olive oil, and salt and pepper. Slice up some avocado, and grill the tortillas.

Yep, grill the tortillas! It’s such an easy way to warm them so they’re nice and soft and pliable – plus, the grill is already on, so why not? I remove the flour tortillas from the package, place them on a dinner plate, and cover with a damp towel. Then just lay them on a grill heated medium-high, and cook for 1-2 minutes on either side until slightly browned and warmed through.

Then back on the plate they go, covered by the towel, until it’s time to assemble your tacos.

Chicken for the carnivore, tofu for the vegetarian. We’ve got this one dish two ways thing down.

Grab a tortilla, add some avo, sliced tofu, and sweet onion slaw. You can use any sweet onions you want, by the way – being from the Pacific Northwest, I’m partial to Walla Walla. But Vidalia or Texas sweets would work just fine, too. And purple cabbage would be pretty, if you wanted to go with that particular twist. Here, we had a giant head of green cabbage from our CSA and I was bound and determined to use that sucker down to the last leaf. This recipe helped!

Super simple grilled tacos, and no cooking indoors. Summer meal perfection.

(more…)

The post Grilled Tofu Tacos with Walla Walla Sweet Onion Slaw appeared first on Kitchen Treaty.