rhubarb custard tart with a macadamia nut crust + raspberry ice | gf + df

rhubarb tart with a macadamia nut crust + raspberry ice | what's cooking good looking
rhubarb tart with a macadamia nut crust + raspberry ice | what's cooking good looking

There used to be a restaurant called The Pie Plate near my home growing up. It was a bit of a hybrid between a diner and an IHOP that specialized in (you guessed it) pie, but you could also get typical diner / breakfast-y fare too, all day every day.  It was my FAVORITE place on earth. Mostly because when you walked in there were glass cases filled with every type of pie you could imagine, my heaven. Apple, cherry, key lime, blueberry, lemon meringue ...... and so after we ate our breakfast, I was allowed to order whatever piece of pie I wanted. I would usually order apple or blueberry ...... NEVER ever rhubarb. I hated rhubarb pie.

When they had rhubarb pie, it was a big deal. There would be tabletop signs announcing "RHUBARB PIE IS HERE!" and I just didn't get what all the fuss was about. I would think to myself:  Whatever rhubarb pie. I'm just not that into you. 

As I grew up, my taste buds did too (as they do). I got curious about rhubarb. I picked some up at the market and was determine to experiment with it. You cannot eat it raw, you have to cook it down to make it edible and to release it's lusciously bittersweet taste, and I realized I liked that about rhubarb. It's a bit mysterious. 

One of the first things I made with rhubarb was a simple cobbler, just to test it out, and when I took my first bite I thought, what was wrong with me?? How could I have ever hated rhubarb?? It's one of the most delicious vegetables I have ever had. Oh, and yes, in case you didn't know, rhubarb is a vegetable .... adding to it's mysteriousness. 

Now, when I see rhubarb at the markets, I get super giddy. I now think to myself: Hello, rhubarb. I love you. You are coming home with me (wink wink). 

I bring home armfuls and cook them down to an edible form, and usually make 2-3 things with with what is left. I like to reserve a little for cocktails and for serving over ice cream, but I also like to make one main event rhubarb dish. I've made pie (obviously), smoothies, and a dairy-free ice cream with pistachios, but this rhubarb custard tart is one of my proudest sweet moments in my kitchen. It has the texture of a key lime pie, with the yumminess of the rhubarb. Oh, and it happens to be free of dairy, gluten, and refinded sugar..... but the best part about that is that it happens kind of naturally because of the ingredients used. It's not forced, so it does not taste l like a diet-restriced dessert - at all. 

Rhubarb and I are now lovers forever and ever and ever. The end. 

 

Friends! TOMORROW is the last day you can vote for your favorite blogs for the Saveur Blog Awards. If you haven't done so, it would mean SO very much to have your vote. I'm actually the only veggie focused / healthier blog in the delicious food category, so I think that makes it even more exciting.  It just takes 2 minutes to vote (I timed it!). Click the icon below, and scroll all the way to the bottom to the most delicious food category, to find me. Thank you thank you <3


rhubarb tart with a macadamia nut crust + raspberry ice | what's cooking good looking
rhubarb tart with a macadamia nut crust + raspberry ice | what's cooking good looking
rhubarb tart with a macadamia nut crust + raspberry ice | what's cooking good looking
rhubarb tart with a macadamia nut crust + raspberry ice | what's cooking good looking
rhubarb tart with a macadamia nut crust + raspberry ice | what's cooking good looking

rhubarb custard tart with a macadamia nut crust + raspberry ice | gf + df

Since rhubarb is super seasonal, you can make this tart using other fruits that are in season. Just sub in the whatever fruit you like for the rhubarb, and make sure to let me know if you try other combinations!

MAKES
one 9" tart

INGREDIENTS

for the crust:
1/4 cup of shredded coconut
1 1/4 cups of macadamia nuts
1/2 cup of rolled oats
1/2 teaspoon of sea salt
1 cup of brown rice flour
1/4 cup of melted coconut oil
1 teaspoon of vanilla extract

for the rhubarb custard:
5 cups (about 7 stalks) of rhubarb, green tops removed + chopped
2/3 cup of maple syrup
1/4 teaspoon of cinnamon
1 tablespoon of vanilla extract (or 1 vanilla bean, scraped)
1 teaspoon of lime juice
1/4 teaspoon of salt

11oz / 1 1/3 cup of canned coconut milk
4 tablespoons of agar flakes
1 tablespoons of orange juice
1 tablespoon of lime juice

for the raspberry ice (optional):
1 cup of frozen raspberries 

METHOD

Prepare the crust:

  • Heat the oven to 300º. Oil you tart pan and set aside. 
  • Spread the coconut out onto a baking sheet and bake for 5 minutes. Remove, place into a food processor, then raise the oven heat to 350º. 
  • Add the macadamia nuts, oats, and salt to the food processor (with the coconut), and pulse many times until you have a very finely ground texture. Transfer to a bowl and add the brown rice flour, melted coconut oil, vanilla, and stir to combine. The dough should be wet, and should stick together, but should not  be too sticky. If it's too sticky, then let it sit for several minutes. 
  • With clean hands, form the dough into a ball, and then place it in the center of the tart pan and press it in with your fingers to form it to the pan.
  • Poke a few holes in the bottom with a fork, and then bake for 20-25 minutes (check at 20 and see if it is browning on the edges). Remove when the crust is light brown. 
  • Allow the crust to cool for several minutes, and then place it in the fridge to completely cool for at least an hour (you can also do this a few days in advance). 

Prepare the custard:

  • Place the rhubarb, maple syrup, cinnamon, vanilla, lime juice, and salt into a medium sized heavy bottom pan. Heat it up over medium-low heat, and cook the rhubarb down, while stirring occasionally. If it gets too hot and starts bubbling, turn the heat down. You don't want to burn the rhubarb. Cook for about 20 minutes until the rhubarb is very soft. Mash with a potato masher to get a fairly smooth consistency. 
  • Add the coconut milk and stir to incorporate. Then add the agar flakes, stir, and bring the heat up slightly until it simmers. Turn the heat to low, cover, and cook for about 15 minutes while stirring every several minutes. After 15 minutes, check to make sure the agar has dissolved (just look closely to see if you see any flakes). If you do, cook for a few minutes more. If not, turn the heat off and allow the mixture to sit and cool for 10-15 minutes. 
  • Transfer the mixture to a food processor, add in the orange juice, lime juice, and blend for about minute until the mixture is smooth. 
  • Allow the mixture to sit (in the food processor) for 10 minutes. This will allow it to cool and thicken even further. Then blend again until it's super smooth. 

Assemble the tart, allow it to set, and then get ready to serve:

  • Pour the rhubarb mixture into the chilled tart crust, and smooth the top. Place the tart in the fridge, and allow the tart to set for at least 2 hours (but overnight would be ideal). If you cut into it too soon, the crust and the inside might fall apart. It's best to have patience with this one.The longer it sits, the better it will hold together. 
  • When you're ready to serve, make the raspberry ice (this topping it totally optional).  Place the frozen raspberries into the food processor and pulse several times until you have a fine-grain ice. 
  • Remove the tart from the fridge, top with the raspberry ice, and serve immediately. 

daikon + zucchini noodles with a ramp tahini, crispy shiitakes + quick pickled ramps …… and a spiralizer giveaway!

daikon + zucchini noodles with a ramp tahini, crispy shiitakes + pickled ramps | what's cooking good looking

About 10 years ago, if you would have told me that a tomato was a summer veggie (fruit), I would have looked at your funny. I didn't have much of a grasp on seasonal foods back then, and why it is important to eat seasonally. I did, however, know that those tomatoes were hard and flavorless in the winter, especially compared to the ones that I would eat in the summer, but a tomato was something I thought I was okay to enjoy all year round, because the grocery store sold them, and if the grocery store sell them then that means it's all good. (As I'm sure you've guessed, I've since become much much more skeptical of what is on the average grocery store's shelves. )

I distinctly remember my first realization that there was a very specific season for certain foods. It was in the springtime when I started shopping at whole foods more often instead of the run of the mill stop and shop, and all of a sudden fresh peas and fiddlehead ferns started taking over the shelves pushing out some of the root vegetables. It also was around the time that farmers markets started to pop up where I lived, and I became much more aware of the change in season based on what was coming into the markets at what time. If I wanted a really tasty peach, I had to be patient and wait until late summer, same thing went for that juicy tomato. Nowadays, I wouldn't be caught dead buying a tomato in the dead of winter. It just feels wrong. 

Spring is my favorite season for veggies because it is exciting to see a spring veggie after months of roasting root vegetables.  Spring also feels shorter than the other season, like a fleeting moment. If you don't slow down and savor it, it is gone and we're onto those summer veggies. Ramps are the prefect example, because they are here for such a short period of time that when you see them you have to grab as many as you think you can eat, and turn them into pickles and pesto so that you can enjoy them for a little longer than there are here for. 

A few days ago I found ramps for the first time, and snatched up three bundles. Just enough to get my ramp fix, but I want to leave some behind for other ramp enthusiasts to enjoy too. Determined to use them all right away (because they can turn limp pretty quickly)  I decided to make a quick pickled ramp, a ramp tahini, and I also saved a few on the side to enjoy in their deliciously pungent raw form.  I whipped out my spiralizer, made some veggie noodles, tossed them with the ramp tahini and finished them with the pickled and fresh ramps, and threw on some roasted shiitakes for an umami kick. I sat outside, with my ramp-heavy, raw pasta, and I was so happy. It was now officially spring. 

 

For the SPIRALIZER GIVEAWAY!

Friends, I am giving away 2 spiralizers to two separate readers! This is the one I use at home, and I love it! It is well designed and it comes with three different attachments to make different shaped veggie noodles. 

To participate, please sign in right below here and then leave a comment telling me what you would love to make with your new spiralizer! Contest closes one week from today (4/30/15). Good luck! 



daikon + zucchini noodles with a ramp tahini, crispy shiitakes + pickled ramps | what's cooking good looking
daikon + zucchini noodles with a ramp tahini, crispy shiitakes + pickled ramps | what's cooking good looking
daikon + zucchini noodles with a ramp tahini, crispy shiitakes + pickled ramps | what's cooking good looking
daikon + zucchini noodles with a ramp tahini, crispy shiitakes + pickled ramps | what's cooking good looking
daikon + zucchini noodles with a ramp tahini, crispy shiitakes + pickled ramps | what's cooking good looking
daikon + zucchini noodles with a ramp tahini, crispy shiitakes + pickled ramps | what's cooking good looking

daikon + zucchini noodles with a ramp tahini, crispy shiitakes, + pickled ramps

If you cannot find ramps near you or if they are no longer in season, you can leave out the ramp pickle, and sub green onion in the tahini. It will not make much of a different (except it might not feel as exciting as using a ramp ;). 

SERVES 2

INGREDIENTS

for the pickled ramps:
about 10 ramps, trimmed, white parts only (green parts reserved), chopped
about 2-3 tablespoons of apple cider vinegar

for the crispy shiitake's:
3.5 oz (about 1/2 cup) of shiitake mushrooms, stem removed, and sliced thin lengthwise
tamari + sunflower oil

for the ramp tahini:
1/4 cup of water
3 tablespoons of tahini
1 tablespoon of tamari
1 tablespoon of lemon juice
1 tablespoon of sesame oil
1 scant tablespoon of shallots
10 ramps, the green parts only (the white parts reserved for the pickle), chopped 
** feel free to reserve a few of the green parts to sprinkle on top

for the noodles:
2 large yellow zucchini
1 large daikon

additional toppings: gomasio, microgreens

METHOD

Pickle the ramps:

  • Place the sliced ramps (white parts) into a small bowl and cover with the vinegar. Set aside until you're ready to serve. 

Roast the shiitake's:

  • Pre-heat the oven to 425º. 
  • Place the sliced shiitake's onto a baking sheet and drizzle lightly with tamari. Then drizzle with a little sunflower oil and toss to coat evenly. 
  • Bake the mushrooms for about 15-20 minutes, until they are brown and crispy. Remove, and set aside until you're ready to assemble the noodles. 

Make the ramp tahini:

  • Place all of the ingredients for the tahini (except for the ramps) into a food processor and blend until smooth.  Pour into a small bowl, and stir in the ramps (green parts). Set aside until you're ready to assemble. 

Lastly, make the noodles:

  • Using a spiralizer, or a julienne peeler, turn the zucchini and daikon into long noodles that resemble spaghetti. Place the veggie noodles into a large bowl. 

Assemble the dish:

  • Toss the veggie noodles with the ramp tahini.  Add about a teaspoon of the pickled ramp (strained from the vinegar). Top with the shiitakes, and any additional toppings that you like. 

roasted baby artichokes with gremolata + a za'atar lemon yogurt

roasted baby artichokes + za'atar lemon yogurt | what's cooking good looking
roasted baby artichokes + za'atar lemon yogurt | what's cooking good looking

It's no secret that one of my favorite vegetables of spring (and of all time) are artichokes. My artichoke obsession started at a young age because my mom used to make big batches of stuffed globe artichokes and keep them around as snacks for us for when we got home from school. Not your usual after school snack, but I am thankful that she was more inclined to feed us vegetables as snacks instead of junk. Don't get me wrong, I ate my fair share of fruit roll ups, but if you gave me the choice between the artichoke and the fruit roll up I would have always chosen the artichoke. 

I used to think artichokes were limited to being stuffed with italian bread crumbs and steamed, but since I have made it a point to make a new artichoke recipe for the blog every single year, I've learned that artichokes may have more versatility than you'd probably think. These marinated and grilled artichokes were  my gateway into alternative artichoke recipes, and still remain one of my favorites.  Last year I got real wild with this artichoke and smashed pea dish which is more of a meal than an app or a snack. This year I wanted to revisit the baby artichokes, because it's been a while since I've made them, and I forgot how much I love these little flavor bombs. 

A few things that I know for sure, artichokes love lemon, and lemon loves garlic, and lemon + garlic love olive oil … AND lemon, garlic + olive oil love salt + pepper, so if you make sure your artichoke involves some kind of lemon, garlic, olive oil, salt and pepper combo you are winning. 

So with that, gremolata was the first thing that came to mind. Gremolata is a fancy Italian word for a condiment with lemon zest, fresh garlic, and parsley. In other words, it's basically a bomb of flavors that was meant to be sprinkled over roasted baby artichokes.  Flavor bomb plus flavor bomb …and  …… there is a lot of things adding up in this recipe, all of which will be really good (and I haven't even mentioned the lemon za'atar yogurt yet which just send this over the moon). So let's just go and make all the baby artichokes and sprinkle them with gremolata and dip them in za'atar yogurt until spring turns into summer and there are no more artichokes to be eaten. 

roasted baby artichokes + za'atar lemon yogurt | what's cooking good looking
roasted baby artichokes + za'atar lemon yogurt | what's cooking good looking
roasted baby artichokes + za'atar lemon yogurt | what's cooking good looking
roasted baby artichokes + za'atar lemon yogurt | what's cooking good looking
roasted baby artichokes + za'atar lemon yogurt | what's cooking good looking
roasted baby artichokes + za'atar lemon yogurt | what's cooking good looking

roasted baby artichokes with gremolata + a za'atar lemon yogurt

MAKES about 2 dozen baby artichokes

INGREDIENTS

for the artichokes:
about 12 baby artichokes
1/2 of a lemon, juiced
olive oil
salt + pepper

for the gremolata:
a small handful of parsley, minced
1 large garlic clove
the zest of 1 lemon

for the za'atar lemon yogurt:
7 oz of plain greek yogurt
1 tablespoon of za'atar
1 tablespoon of olive oil
1 tablespoon of lemon juice
1/4 teaspoon of paprika
a pinch of salt
pepper
about a tablespoon of chives, chopped (optional)

METHOD

Make the gremolata:

  • In a small bowl, add the minced parsley. Then, using a microplane, grate the garlic clove over the parsley (mince the remaining garlic that gets too small to grate). Zest the lemon over the parsley and garlic, and the give it a stir to combine. Set it aside until you're ready to use. 

Make the za'atar yogurt:

  • In a small-medium bowl, combine all of the ingredients for the yogurt, and stir to combine. Cover it and keep it in the fridge until you're ready to serve. 

Prep + roast the artichokes:

  • Pre-heat the oven to 400º. 
  • Prepare a medium sized bowl with water, the juice of 1/2 a lemon, and some ice. This will keep the artichokes from oxidizing. 
  • Pull off and discard the dark green outer leaves until you get to the tender, inner yellow ones.  Cut off the top 1/4 inch (where the prickly bits are). Trim the bottom of the stem. Then, using a paring knife, shave off the rough edges around the base of the artichoke. Slice the artichoke in half and place it in the bowl of lemon water. Repeat until all of the artichokes are done. 
  • Drain the artichokes from the water and place on a small baking sheet. Toss with a couple of tablespoons of olive oil and season well with salt and pepper. 
  • Bake them for 15 minutes. Remove then and flip them over, and then bake for other 5-10 minutes until they are tender and crispy. 

Assemble and serve:

  • Place the artichokes in a bowl and sprinkle the gremolata over them. Serve immediately (warm) with the yogurt. 

 

spring pea miso soup + crispy wasabi chickpeas + dandelion pesto

spring pea miso soup + wasabi chickpeas + dandelion pesto | what's cooking good looking
spring pea miso soup + wasabi chickpeas + dandelion pesto | what's cooking good looking

I made this soup the other day with the door open a crack. It felt amazing to let a little fresh, slightly warm but still brisk air in. Spring hads been super slooooooooow this year to arrive in nyc, but little by little it is making it's way here. There is a light at the end of this cold, dark tunnel. 

When I lived in Florida, I missed the seasons so much. Down there, each season blends into the next, and christmas and easter do not have much to differentiate themselves except for the decor. Living in nyc, there are very defined seasons, dictated by weather, the clothes you wear, and the food that you find at the market. As much as I dislike winter and I get sick of cooking with root vegetables, there is something about enduring those frigid few months that makes you appreciate the sunnier, warmer, spring-vegggie filled days so much more. Since this winter has been particularly cold and long, I am really really anxious for spring to get here already, and even more anxious to get my spring veggie cooking on.  

That first pop of green on a tree-lined street, the first time you see an artichoke or a fiddle head fern at the market, the first day you do not have to wear your winter coat …. it's like coming-out of hibernation (or jail, depending on how bad the winter). 

It's right around this time where the weather cannot make up it's mind, that I find that a spring soup is most appropriate. It is still brisk enough here to warrant a warming dish, but I was determined to give my soup a little pop of spring. Fresh peas, which are just starting to come around, are one of the first signs of spring here  ……. but the great thing about peas is that if you cannot find the fresh ones (or if you're feeling too lazy to de-pod them) there are no shortage of bags of frozen peas in the freezer section. 

By the title, this soup may sound fancy and ambitious, but there are more words in the recipe title than there are in ingredients in the soup. The soup itself only uses four ingredients and it's so simple, it only takes about 20 minutes to prepare. The pesto and chickpeas are totally optional but totally recommended, as they elevate this soup and the whole soup eating experience. You might know me well enough by now to know that I will never share a soup recipe that does not have toppings, textures, and a swirl of something delicious. I like to enjoy my soup more as meal than an appetizer, and there is nothing more satisfying to me than a seasonal soup with layers of texture and flavor for lunch or a light dinner. 

spring pea miso soup + wasabi chickpeas + dandelion pesto | what's cooking good looking
spring pea miso soup + wasabi chickpeas + dandelion pesto | what's cooking good looking
spring pea miso soup + wasabi chickpeas + dandelion pesto | what's cooking good looking
spring pea miso soup + wasabi chickpeas + dandelion pesto | what's cooking good looking
spring pea miso soup + wasabi chickpeas + dandelion pesto | what's cooking good looking

spring pea miso soup + crispy wasabi chickpeas + dandelion pesto 

Just a little note about the wasabi chickpeas. I tested them a few times, and found that the way I share them below (by tossing them with the paste) worked best, but was not perfect. The wasabi flavor is faint, however, I still like the subtle hint of wasabi flavor over the regular roasted chickpea. If you want to play it safe then feel free to ditch the wasabi and just make this a regular roasted chickpea by tossing them with some olive oil, salt, and pepper. Enjoy!

SERVES 4

INGREDIENTS

for the pea miso soup:
1 large leek, sliced
3 large cloves of garlic, minced
2 cups of peas (fresh or frozen will do)
3 tablespoons of chickpea (or sweet white) miso, dissolved in a couple of tablespoons of water
2 1/2 cups of filtered water

for the chickpeas:
1 15oz can (organic, no-sodium) chickpeas
1 tablespoon of wasabi powder
1 tablespoon of sunflower oil (or a neutral oil)
1 teaspoon of tamari
black pepper
1 tablespoons of water

for the dandelion pesto:
about 2 cups of dandelion greens, loosely packed
1 clove of garlic, minced
1/4 teaspoon of salt
pepper
about 1/3 cup of extra virgin olive oil

additional toppings: mircogreen, gomasio

METHOD

Prep + roast the chickpeas:

  • Pre-heat the oven to 400º. 
  • In a small bowl, whisk together the wasabi powder, oil, tamari, black pepper, and water and whisk to combine. You should have a thick paste, but if it's too thick add a little more water. Then add in the chickpeas and toss to coat them evenly. 
  • Spread the chickpeas onto a parchment lined baking sheet and bake for 35-45 minutes, until they are brown and crispy. Take the pan out every ten or so minutes and shake them so they do not burn on one side. 

Prepare the soup:

  • In a medium sized heavy bottom pot, heat the oil over medium-low and then add the leeks. Cook while stirring (to prevent burning) for about 7 minutes. You want the leeks to be soft but be careful they do not burn or else they will taste bitter. 
  • Add the garlic, and cook for another two minutes. Then add the peas, and the dissolved miso. Give it s stir and then add the water. You want to add just enough water so that the ingredients are covered. I found that 2 1/2 cups was perfect. 
  • Simmer on low heat for about 15 minutes while you prepare the pesto. 

Make the pesto:

  • Bring a small to medium sized pot of water (that's filled a little more than half way) to a boil. Have a small bowl with ice water nearby. Add in the dandelion greens to the boiling water and blanch for just under 60 seconds. Using a slotted spoon, transfer the greens to the ice bath. 
  • Squeeze the excess water from the green, then add them to a food processor along with the garlic, salt, and pine nuts. 
  • Pulse a few times until everything is chopped, then add in the olive oil in a continuous stream while the food processor is running. You will have to scrape down the sides about half way through. You want this pesto to be on the thicker side, so stop adding the oil when you feel like it's at the consistency you prefer. 

Blend the soup, and assemble:

  • When the soup is done simmering, blend it either using an emersion blender or a high-powered blender such as a vitamix. I like to puree about 3/4 of the soup, to leave a little texture, but go ahead and blend as little or as much as you like. 
  • If you've only blended partially, add the blended soup back to the pot and stir to combine. Then ladle the soup into individual bowls. Top with a spoonful of the pesto, and swirl it to incorporate. Then finish with a small handful of the chickpeas, a pinch of micro greens, and a pinch of gomasio. 

crispy avocado tacos + roasted radishes + sriracha smashed beans

crispy avocado tacos | what's cooking good looking

After one helluva crazy year, and an intense week last week for me on the internet ….. I was beyond thrilled (and a bit teary-eyed) to learn about my nomination for the most DELICIOUS food blog by Saveur magazine (!!!!!!!), for the second year in a row. WOW. Just wow. As soon as I found out I literally screamed at Michael and then immediately started to cry (tears of joy, of course). A totally over-dramamtic reaction, but I was so very happy, and I easily cry at happy moments. That scream was a new one for me though. 

I think the reason for my overly emotional reaction was definitely in part because it is one of the most (or second most) exciting moment in this little blog's life. But it is also emotional because last year when I was nominated, the excitement was overshadowed by my mom getting sick and going to the hospital almost immediately after. I feel like the universe is giving me a second chance to enjoy a little celebration for all this …… so let's pop some bubbly and make some tacos!!!!!!!!!

I am so thankful for my readers (hello, you) who follow along, comment, and make my recipes. There are times as a blogger you wonder why it is you spend hours and hours coming up with recipes and taking photos,  if anyone is ever going to get to enjoy it at the other end.  Your comments, emails, tweets, and 'grams make me feel like someone is there on the other end, and that is what makes this all worthwhile ….. and this nomination is just the (dairy-free) icing on that cake.

If you've enjoyed following along as much as I've loved making recipes for and with you … then, I would love your vote! It just takes a minute, you can only vote once,  for one blog in each category.  There are so many other talented blogs in my category, as well as all of the other categories, so hopefully you will find a few new favorites in there too (I certainly did). To get to the voting page, click the Saveur link in the sidebar ------------> and then to find me you have to scroll alllllll the way down to the bottom to the most delicious food category. 

So, onto our celebration TACOS. What better way to celebrate this or any occasion than with tacos, stuffed with crispy, baked, avocado, some roasted radishes, some spicy smashed siriacha beans, and some crunchy bits. When I made these, I was kind of just playing around with the idea of crispy avocado. I wasn't sure how I would feel about a warm and crunchy avocado (I like my avocado, cool and creamy) but ….. I have to say, I feel really really really good about warm, crunchy avocado, especially when it's  in a tortilla. with lots of other delicious stuff. 

These tacos are very easy to throw together, so they are perfect for a fun, simple weeknight meal, or great if you want to invite some friends over for a taco party. Less time cooking, more time celebrating and partying is what I am all about right now. 

crispy avocado tacos | what's cooking good looking
crispy avocado tacos | what's cooking good looking
crispy avocado tacos | what's cooking good looking
crispy avocado tacos | what's cooking good looking
crispy avocado tacos | what's cooking good looking

crispy avocado tacos + roasted radishes + sriracha smashed beans

MAKES
about 8-10 tacos 

INGREDIENTS

about 1 cup of butter radishes, quartered
a drizzle of olive oil
salt + pepper
3-4 avocados, that are on the firm side 
1/4 cup of bread crumbs (gluten-free if you want to make this gf)
1 can of (organic, no-sodium) cannelloni beans, drained
2 tablespoons of your favorite sriracha
about 1 cup of purple or green cabbage, shredded (sliced very thin)
about 10 tortillas (I like to use Ezekiel gluten-free sprouted tortillas)

*additional (optional) toppings: micro greens, pain yogurt, sautée onions

METHOD

Roast the radish:

  • Pre-heat the oven to 400º. 
  • Place the sliced radish onto a baking sheet and drizzle with olive oil and season with salt and pepper. 
  • Roast for 10-15 minute until the radish is soft. Remove and set aside until you're ready to assemble the tacos. 

Prepare + bake the avocado:

  • Turn the oven heat up to 425º. 
  • Slice the avocados by halving them, remove the pit, and then using a spoon, gently separate the avocado from the skin (keeping it in one piece). Then slice each half, lengthwise, into three slices. Each avocado will yield 6 slices. 
  • Pour the bread crumbs onto a plate or flat surface, and one by one, dip the avocado into the bread crumbs so they are completely coasted on both sides. Then place them onto a baking sheet (season with salt and pepper if your bread crumbs are not seasoned). Do this until all of the avocados have been coated. 
  • Bake in the oven for about 10 minutes, until the crust has become light brown. 

While the radish and avocados are baking, prepare the beans:

  • Place the drained beans into a bowl with the sriracha, and mash it all together with a fork. Do this until they are all roughly mashed. 

Assemble the tacos:

  • Place a spoonful of the sriracha beans onto the center of the tortilla. Then top with 2-3 slices of avocado, and a couple of rashes. Fishish with a pinch or two of the cabbage and any other additional toppings that you like.