wild salmon skewers + ginger scallion relish + lemongrass sticky rice

wild salmon skewers + ginger scallion relish + lemongrass sticky rice | what's cooking good looking
wild salmon skewers + ginger scallion relish + lemongrass sticky rice | what's cooking good looking


Cooking at home with friends is one of my favorite summertime (or anytime) weekend activities. But particularly in the summer though, when we can spend the morning sitting outside on the porch with some coffee, browsing magazines and cookbook for recipes … and the afternoon gathering ingredients from the local farm stands and fish markets. Our weekends pretty much revolve around our food schedule and I like it like that.

I am happy to say that this summer we have been cooking home even more than usual. Some weekends every single meal, every single latte, smoothie, tea, snack, lunch, dinner and dessert, is made at home. When friends come to stay with us, I like to get them involved as much (or as little) as they like with the cooking. Some friends like to dive in and get super ambitious, and some would rather sit back and hang out. I am happy in the kitchen no matter what is going on, but even more so if there is good wine (or coffee), good music, and good conversation with good friends. 

Last weekend, we did cook a lot, but we didn’t make these skewers. I did have them on my mind though, and I’ve been wanting to make a version of this ginger scallion relish ever since I saw it in the most recent Bon Appetite. I finally got a chance to try these (a few times) this week, and the ginger relish / sesame salmon / lemongrass rice combo could not be any more perfect for summer. Now that I’ve tested them on myself, I cannot wait to cook these with a house full of friends this holiday weekend ….. and maybe even recruit one or two so we can get a skewer production line going on ;)

wild salmon skewers + ginger scallion relish + lemongrass sticky rice | what's cooking good looking
wild salmon skewers + ginger scallion relish + lemongrass sticky rice | what's cooking good looking
wild salmon skewers + ginger scallion relish + lemongrass sticky rice | what's cooking good looking
wild salmon skewers + ginger scallion relish + lemongrass sticky rice | what's cooking good looking
wild salmon skewers + ginger scallion relish + lemongrass sticky rice | what's cooking good looking
wild salmon skewers + ginger scallion relish + lemongrass sticky rice | what's cooking good looking

wild salmon skewers + ginger scallion relish + lemongrass sticky rice 

Feel free to use any veggie combination you can find or that is in season. As you will see in the instructions below, I recommend doing the salmon and veggie skewers separate since their cooking times are different. However, if you don't mind your veggies being crunchy/undercooked then you can keep them on the same skewer. Also, using two sticks per skewers will make for a more sturdy skewer, and the fish and veg won't spin. 

The ginger scallion relish is adapted from the July 2016 issue of Bon Appetite, and also found HERE

MAKES
about 3- 4 skewers
**you'll need about 6-8 skewers (2 sticks per skewer)

INGREDIENTS

for the ginger scallion relish:
6 scallions, thinly sliced
1 jalapeño (or a mild green chili) de-seeded, and thinly sliced
1 teaspoon of grated ginger
1 tablespoon of lime juice
1 teaspoon of sesame oil
1 teaspoon of maple syrup
a pinch or two of kosher salt 

for the lemongrass sticky rice:
1 cup of thai sticky rice (or regular white jasmine rice)
1 lemongrass stalk, chopped into 1" chunks
1/4 teaspoon of salt
1 tablespoon of ghee or olive oil
1 jalapeño (or a mild green chili), thinly sliced
a large handful of cilantro, chopped (optional) 

for the skewers:
1lb of wild salmon, skin removed, and chopped into 1" cubes
1 green zucchini, sliced into rounds
1 yellow zucchini, sliced into rounds
1 red onion, sliced into 1" thick pieces
1 lemon, sliced
salt, pepper, sesame seeds
grapeseed oil

METHOD

**Make sure to soak your skewers, for at least an hour, before you’re ready to grill.

Start by making the relish:

  • Place all of the ingredients for the relish into a bowl, stir to combine, taste, and adjust any seasoning necessary. Set aside until you're ready to serve. 

Then, cook the rice:

  • Place the rice into a medium saucepan with 2 cups of water (or however many cups it calls for on the package). Add the lemongrass, jalapeño, ghee, salt, and bring to a boil. Cover, reduce to a simmer, and cook for the time recommended on the package (usually about 25 minutes for sticky rice). Once the rice is done, remove from the heat, but keep covered until you’re ready to serve.
  • Right before you're ready to serve, stir in the chopped cilantro (if you're using). 

While the rice is cooking, prepare and cook the skewers:

  • Pre-heat the grill to medium heat.
  • Assemble the skewers however you wish, but use 2 sticks per skewer to keep the salmon and veggies from spinning on the skewer. After having made this a couple of times, I would recommend doing the salmon and lemon on one skewer and the veggies on a separate skewer, since the veggies take a few more minutes to cook than the salmon. However, if you don’t mind your veggies a little crisp, then you can place them onto the same skewers, alternating veg and salmon.
  • Once they are all skewered, brush them with the grapeseed oil, season with the salt, pepper, and sprinkle the sesame seeds all over.
  • Place the skewers onto the grill and cook (the salmon) for about 3-4 minutes on each side. If you are cooking the veggies separately, you can cook them for several minutes longer.

To serve:

  • Place a skewer on a plate (or one salmon and one veggie) along side a scoop of the rice, and spoon the relish over top of the salmon pieces. Enjoy warm! 

strawberry rhubarb popsicles + pie crisp crumbles

strawberry rhubarb popsicles + pie crisp crumbles | what's cooking good looking
strawberry rhubarb popsicles + pie crisp crumbles | what's cooking good looking

I've been thinking about popsicles for weeks, because this week is popsicle week, and it's also the beginning of summer. We are nearing the end of rhubarb season but strawberries are in their peak and can be found at most of the farm stands nearby. I can't help myself from buying rhubarb and strawberries any time I find them, which means I've made several crisps, pies, and picnic bars with the stock pile I have built up this season. I know I had one more strawberry rhubarb recipe in me, and with popsicles on my mind ..... here we are. 

I was trying to come up with a unique twist to these popsicles, and it just wasn't coming to me, so I thought ...... when you combine strawberries and rhubarb there is not much more that is needed. It is such a magical combination, it really shouldn't be altered much. Then, one night this week, I had a dream about these popsicles (seriously) ...... but they were PIE-sicles. Popsicles in the shape of a piece of pie with crust crumbles about the edges. I woke up SO excited to create these, and SO excited for a super fun way to enjoy popsicles, and best of all, for a way to make them that does not require a mold. Sooooo, thank you food dream ..... these PIE-sicles are totally going to be a thing for me all summer long. 

strawberry rhubarb popsicles + pie crisp crumbles | what's cooking good looking
strawberry rhubarb popsicles + pie crisp crumbles | what's cooking good looking
strawberry rhubarb popsicles + pie crisp crumbles | what's cooking good looking
strawberry rhubarb popsicles + pie crisp crumbles | what's cooking good looking
strawberry rhubarb popsicles + pie crisp crumbles | what's cooking good looking
strawberry rhubarb popsicles + pie crisp crumbles | what's cooking good looking
strawberry rhubarb popsicles + pie crisp crumbles | what's cooking good looking
strawberry rhubarb popsicles + pie crisp crumbles | what's cooking good looking
strawberry rhubarb popsicles + pie crisp crumbles | what's cooking good looking
strawberry rhubarb popsicles + pie crisp crumbles | what's cooking good looking
strawberry rhubarb popsicles + pie crisp crumbles | what's cooking good looking

strawberry + rhubarb popsicles with pie crisp crumbles 

This recipe does not require a popsicle mold (yay!) but it does require about 8 popsicle sticks, and a 9" round cake pan. You can still make these once strawberries and rhubarb are out of season, by using any fruit you like! Just sub 4-5 cups of any fruit or fruit combination. 

MAKES
8 pops

INGREDIENTS

for the popsicles:
4 stalks of rhubarb, green tops removed and discarded, and diced
1 quart of strawberries, hulled, and halved
3 tablespoons of date sugar (or regular cane sugar)
the juice of 1/2 a lemon
a pinch of sea salt

1 quart of your favorite vanilla ice cream (I love dairy-free coconut bliss ice cream!)

for the crisp crumbles:
1/2 cup of almond flour
1/4 cup of brown rice flour
3 tablespoon of date sugar (or regular cane sugar)
a pinch of sea salt
4 tablespoons of coconut oil

METHOD

Cook the rhubarb + strawberries and mix it with the ice cream:

  • Remove the ice cream from the freezer, and leave it on the counter to warm up while you prepare the strawberries and rhubarb. Line a 9" round cake pan with plastic wrap and set aside. 
  • Place the rhubarb, strawberries, sugar, lemon juice and salt into a medium heavy-bottomed pot and heat over medium-low heat, stirring continuously until some of the liquids release from the fruit, to prevent the sugar from sticking to the bottom and burning. Keep checking and stirring often, until the rhubarb is very soft, about 10-15 minutes. Continue to roughly mash and stir the strawberries and rhubarb until you have a somewhat smooth puree. Remove from the heat and allow it to cool slightly.  
  • Pour the ice cream into a the pot with the strawberry rhubarb puree, and stir until it is evenly incorporated. Pour that mixture into the plastic-lined cake pan, and smooth the top with a spatula. Place it in the freezer for at least an hour, until it's frozen. 

While the mixture is chilling, make the pie crumbles:

  • Pre-heat the oven to 325º. Line a small baking tray with parchment. 
  • Place all of the ingredients for the crisp into a food processor and pulse about 8-10 times until the mixture is crumbly. It will be pretty wet as well because of the coconut oil, don't worry about this, it's normal. Pour the mixture onto the baking tray, and smooth it into a thin layer. Cook for 15-20 minutes until golden brown (check it at 15 minutes, and if it is not golden brown keep cooking). Allow the mixture to cool to room temperature before handling, as it will harden as it cools. 

Decorate the edges with the pie crumbles:

  • Remove the cake pan with the mixture from the freezer. Take a bowl that is smaller than the cake pan and place it (upsidedown) in the center of the pan/popsicle mixture (see the photos above). Sprinkle the crumbles about the edge and press them into the mixture with your fingers. Remove the bowl, and place the popsicles back in the freezer for about 15 minutes to harden.
  • Remove it again, and loosen the popsicle mixture from the pan by pulling up on the plastic wrap. Then when it's loose and releasing, place a cutting board or flat surface over the top and flip it over to release the mixture. Remove the plastic wrap, and recreate the edge decorating that same way as the first side using the bowl. When that side is done, place it back into the freezer for another 10-15 minutes to harden again. 
  • Remove and cut it into 8 "pie" slices. Stick the popsicle sticks into the wider edge of the piece. Place it back into the freezer one last time, for at least 15 more minutes, or until you're ready to enjoy. They will keep for a couple of week in an air-tight container in the fridge. 

crispy skinned sweet potato + avocado mash + poached egg + chimichurri

crispy-sweet-potato-chimichurri-WCGL-01.jpg
crisped sweet potato + avocado mash + poached egg + chimichurri | what's cooking good looking
crisped sweet potato + avocado mash + poached egg + chimichurri | what's cooking good looking

I usually reserve sweet potatoes for wintertime recipes, when I am  in a vegetable rut and need a little brightness in my life. But on a recent trip to one of my favorite restaurants (Roberta's), with one of my favorite ladies (Hetty), I had this dish ..... and it was one of the best things I had eaten in a restaurant in a while. I knew I needed to recreate it my way, and share it with you. I am so glad I did. This is one of the few things I made and devoured (both servings!!) before Michael got home. He didn't even get a chance to try it, and was quite jealous because I couldn't stop telling him that it was one of the tastiest most satisfying meals I have ever made. Don't feel bad for him though, this is something I am going to be making over and over and over again. 

The best part about this, it is crosses all categories, all seasons, there are no boundaries with this dish. It can be breakfast, lunch or dinner. It can be enjoyed on a hot summer day, or a cool winter night. It can be shared with many as a appetizer, or eaten alone ...... or if you're as smitten as I am with this humble, flavorful dish,  you can eat two serving all yourself. Oh, and a little bonus, you can make each part of this recipe in advance making this dish perfect for both a dinner party or brown bag lunch. 

I decided to experiment with the crispy skin of the sweet potato by using another favorite recipe of mine, the crispy smashed fingerling potatoes. Whenever I have to feed a group in the summer, crispy potatoes are always on the menu. They are easy to throw together, and always win people over. I was so pleased that using the same technique, the larger sweet potato came out just the same and as tasty as the little guys. Avocado mash or chimichurri alone can make pretty much anything taste delicious, but when the two are added together to one crispy sweet potato, MAJOR food magic happens. 

crisped sweet potato + avocado mash + poached egg + chimichurri | what's cooking good looking
crisped sweet potato + avocado mash + poached egg + chimichurri | what's cooking good looking
crisped sweet potato + avocado mash + poached egg + chimichurri | what's cooking good looking
crisped sweet potato + avocado mash + poached egg + chimichurri | what's cooking good looking
crisped sweet potato + avocado mash + poached egg + chimichurri | what's cooking good looking

crispy skinned sweet potato + avocado mash + greens + chimichurri 

This recipe will likely make much more chimichurri that you will need for two sweet potatoes, so you can easily double this recipe without doubling the chimichurri, or you can reserve any extra chimichurri and keep it in the fridge for up to a week. It goes well with so many things! Also, all parts of this recipe can be made in advance, making this very easy to throw together for serving guests or making ahead for yourself. 

SERVES
2 as a main, 4 as an appetizer

INGREDIENTS

2 sweet potatoes
olive oil
salt + pepper

for the chimichirri:
1 cup of loosely packed cilantro
1 cup of loosely packed parsley
1/3 cup of red onion
4 cloves of garlic
1/2 of a jalapeño, seeded
1/2 teaspoon of kosher salt
1/2 cup of extra virgin olive oil
3 tablespoons of red wine vinegar

for the avocado mash:
1 avocado
a squeeze of fresh lime juice (1/2 a lime)
olive oil
salt + pepper

2 fresh eggs (optional) 

optional additions: a handful of greens (raw, or sauteed), some microgreens, scallions

METHOD

Make the chimichurri:
(TIP: it's best to make this a day or two before, so the flavors develop. Make it no less than 30 minutes before serving):

  • Separately, roughly chop the cilantro, parsley, onion, garlic, and jalapeño, then add them to one large pile on the cutting board and continue to chop them all together until all the ingredients become minced and uniform in size. Place them in a small bowl, add the olive oil, vinegar, salt, and stir. Cover, and set it aside until you're ready to serve. 

Prepare the sweet potatoes:

  • Pre-heat the oven to 450º. 
  • Place the sweet potatoes in large pot with cold, salted water. Bring to a boil, and from the time it beings to boil, cook them for 15 minutes. You want them to be fork tender, but not fully cooked. They will continue to cook in the oven. 
  • Remove them from the water, and place onto a small baking sheet. Using a spatula, press down and flatten the potato slightly. Do not flatten fully, you basically just want to crack open the skin. Generously drizzle with olive oil, and generously season with salt and pepper. 
  • Roast for 20-30 minutes, but keep on checking because I find that oven temperatures vary even more at higher temperatures. You're looking for the skins to be brown, and charred around the edges. Once the skins look crispy, remove and place onto individual plates or one large if serving as an app to a group. 

While the sweet potatoes are boiling + roasting, smash the avocado, and poach the eggs:

  • Place the avocado, lime juice, a drizzle of olive oil, and a pinch of salt and pepper into a small bowl and smash with a fork until the avocado is mashed. Set aside until you're ready to assemble.
  • If using, poach your eggs, one at a time an set aside on a paper towel lined plate until you're ready to assemble.  I you're not familiar (or need some tips) on how to poach an egg, this article is good: http://www.bbcgoodfood.com/videos/techniques/how-poach-egg 

Assemble the dish:

  • Place your potatoes onto a plate or plates (if you haven't done so). Add a scoop of the avocado mash, place the poached egg on the side, and finish with a drizzle of the chimichurri. Add any greens or additional toppings, and enjoy immediately. 

hibiscus vanilla thai-styled ice tea

hibiscus vanilla thai-styled iced tea | what's cooking good looking
hibiscus vanilla thai-styled iced tea | what's cooking good looking

I have a super vivid memory of the first time I tried thai iced tea. I was in college, eating at a traditional, no-frills Thai restaurant with some friends. I was not someone who grew up eating ethnic foods outside of my own background, which is Italian and Polish. The extent of my ethnic eating when I was younger was general tso's chicken and po po platters, and it wasn't until college that I tried sushi, indian, and thai food for the first time, all of which are favorites of mine now. Because I got such a late start with these foods, my memories of the first time I tried them are still there, still very vivid. When I ordered my first thai iced tea, I remember who was there and exactly what it tasted like. It was sweet, creamy and sooo delicious. Kinda like what I would imagine shooting stars, rainbows, and summer, all mixed together, to taste like. 

Fast forward to today, I haven't had many thai iced teas since that first one because I don't often see them on menus, and I also remember thinking this tastes too good to not have a million calories and grams of sugar. Then, sometime last week, that memory made it's way back into my head. The taste, the look, the shooting stars, and I decided that I needed to make my own version. A version that I can drink and not feel terrible because of the dairy and amount of sugar. I did some research and it turns out that coconut milk is a more than acceptable milk to sub for the half and half, and in fact, I think it adds a little something to the flavor and texture. 

Another vivid memory I have, totally separate from my first thai iced tea experience, is my grandmother brewing tea outside in the hot summer sun. Apparently, it has a name .... it's called sun tea, and it's totally a thing. I remember her large glass pitcher with bright yellow flowers sitting on a small table in the middle of the backyard all by it's lonesome. It would sit there for hours using the heat of the sun to heat and brew the tea until it turned a dark amber color. That pitcher sitting in the sun was summer to me, that tea tasted like summer, and I have this urge to bring back that hippy chic, energy saving, tea making technique this summer ...... starting with this vanilla hibiscus brew right here. 

Now, you don't have to brew this in the sun, unless you really want to. But you can brew this ahead of time, and even double the batch, so you can sip on it with friends all weekend long. Coconut milk is also optional, but it's the ingredient that makes this thai-inspired brew come to life. It is possibly one of the most refreshing and delicious beverages, making it a perfect poolside, or lunchtime drink. 

hibiscus vanilla thai-styled iced tea | what's cooking good looking
hibiscus vanilla thai-styled iced tea | what's cooking good looking
hibiscus vanilla thai-styled iced tea | what's cooking good looking
hibiscus vanilla thai-styled iced tea | what's cooking good looking
hibiscus vanilla thai-styled iced tea | what's cooking good looking

hibiscus vanilla thai-styled ice tea 

If you cannot find hibiscus tea bags, you can use regular black tea bags. It will not have those floral undertones, but it will still be very delicious. As mentioned above, the tea can be made/brewed ahead of time, several days or more, and kept in the fridge until you're ready to enjoy ..... with or without the coconut milk (although I highly recommend with). 

MAKES
4 servings

INGREDIENTS

4 cups of water
3 hibiscus tea bags (or black tea bags)
1/2 cup of coconut sugar
1 vanilla bean, scraped (pod reserved)
1 star anise
2 whole cloves

approx 1 cup of full fat or light (canned) coconut milk

a sprig of mint for garnish (optional)

METHOD

Brew the tea + chill:

  • Bring the water to a boil in a medium saucepan, and stir in the sugar and remove from the heat. Add the tea bags, vanilla (seeds + pod), star anise, and cloves. Allow the tea to sit and cool for about 15 minutes, and then transfer to the fridge for 1 hour. After about an hour, remove the tea bags and strain. You can place the tea back into the refrigerator until you're ready to serve, or serve immediately. 

To serve:

  • Fill a tall glass with ice. Pour the tea over the ice, about 3/4 way up the glass. Top off with the coconut milk, and stick a sprig of mint in the glass for garnish. Enjoy immediately.


 

spicy crispy broccoli tacos + tangy cashew cream

spicy crispy broccoli lettuce wraps + tangy cashew cream | what's cooking good looking
spicy crispy broccoli lettuce wraps + tangy cashew cream | what's cooking good looking
spicy crispy broccoli lettuce wraps + tangy cashew cream | what's cooking good looking

A few weeks ago, I hopped on a plane to Lafayette, Lousianna. A town with a little airport about 2.5 hours west of New Orleans. A place I had never really heard of until Tabasco asked me to come visit them on their island, Avery Island, in the middle of Louisiana. Srounded by bayous, and filled with crocs and crazy lush, mossy trees, Avery Island totally took me by surprise, and one of the more magical places I have visited in the US. 

Before my visit to Avery Island, I  knew little about Tabasco except for the fact that it was at every single restaurant, and when you asked for hot sauce, 99% of the time they bring you Tabasco. I had no idea that Tabasco was, and still is, a family run business. I also had no idea that Tabasco was made all right there on Avery Island. If you would have asked me I would have thought that it was all done in some massive factory operation in the middle of somewhere much less lush. But to see it with my own eyes, I was really really impressed and taken back by the beauty of the land where it was grown, aged, and bottled, as well as by the people who work there from the head people in charge down to the forklift workers, some of whose families have worked there for generations. I left Avery Island with warm and fuzzy feelings, a new appreciation for this ever popular hot sauce, and such great memories. 

While we were there we got to try everything. The "mash" which is basically the Tabasco peppers that are mashed and aging in barrels (super spicy!), as well as their compelete line of hot sauces, including some products that are brand new and they are testing on the market. Since I've now tried them all, a lot of friends have asked me what's my favorite, and without hesitation I can say the Reserve is my favorite. I had never heard of the reserve before this trip, and you can only buy it online, but after I tried it once, I was reaching for it to put on everything. It's aged twice as long as the regular Tabasco, and has a much more neuanced / sophiticated taste. It's good, and it's what I choose to use for this recipe today, although you can use any of the Tabasco line, the traditional or chipotle would be great choices as well. 

I've been obsessed with the idea of crispy broccoli tacos ever since I tried something similar at a restaurant (that I can't remember now, because it was in the winter and I tend to block out part of the winter ... especially the really cold parts). Anyhow, I just loved the texture and I envisioned a spicy version all wrapped up with some avocado, green onion, and cilantro. Since it's summer, I lightened these up just a bit by using a lettuce wrap instead of a tortilla, but a tortilla is more than acceptable. A drizzle of this tangy cashew cream and good douse of hot sauce, and you have a tasty, spicy, veggie taco option for the beginning of summer! 

**This post is sponsored by TABASCO, in conjunction with the #TABACSOtastemakers trip. All thoughts are my own. Thanks for supporting the brands who support WCGL! 

spicy crispy broccoli lettuce wraps + tangy cashew cream | what's cooking good looking
spicy crispy broccoli lettuce wraps + tangy cashew cream | what's cooking good looking
spicy crispy broccoli lettuce wraps + tangy cashew cream | what's cooking good looking
spicy crispy broccoli lettuce wraps + tangy cashew cream | what's cooking good looking
spicy crispy broccoli lettuce wraps + tangy cashew cream | what's cooking good looking
spicy crispy broccoli lettuce wraps + tangy cashew cream | what's cooking good looking
spicy crispy broccoli lettuce wraps + tangy cashew cream | what's cooking good looking

spicy crispy broccoli tacos + tangy cashew cream

MAKES
4-6 tacos

INGREDIENTS

for the tangy cashew cream:
1/2 cup of cashews, soaked for a min of 2 hours
1/4 cup of water
1 tablespoon of white wine vinegar
3 green onions, white parts only (green parts reserve for garnish)
1/2 teaspoon of kosher salt

1 head of broccoli, chopped into florets
1/2 cup of garbanzo bean flour
1/2 cup of water
1 teaspoon of garlic powder
1/2 teaspoon of kosher salt
1 teaspoon + of TABASCO chipotle, original red, or reserve

about 1/3 cup of sunflower oil (or another neutral high-heat oil)

for the tacos:
4-6 tortillas OR  8-12 bibb lettuce leaves
1 avocado, sliced
some thinly sliced red chilies (optional)
a few dashes of TABASCO (of your choice, optional)  
a handful of cilantro, chopped
the green part of the green onion, reserved from the cashew cream

METHOD

Make the cashew cream:

  • Drain the cashews from their soaking liquid, and place all of the ingredients for the cashew cream into a food processor and blend until super smooth. Remove and set aside (or in the fridge) until ready to serve. 

Prepare + fry the broccoli:

  • In a large bowl, add the flour, water, garlic powder, salt, and TABASCO, and stir until combined. You want the mixture to be thick, but thin enough to coat the back of a spoon. If it's too thin, add more water, a tablespoon at a time. Add the broccoli florets to the mixture and toss to evenly coat.  
  • In a large cast iron, add enough oil to evenly coat the bottom of the pan and heat over medium heat until the oil looks shimmery. Test by adding a small piece of the broccoli, and if it is sizzles, then it's ready. Add the broccoli, but do not crowd the pan. I did this in two batches. Cook for about 5 minutes on each side, until golden brown and the batter is crispy on all sides, and then remove and place onto a paper towel-lined plate. Do this until all of the broccoli is cooked, being sure to turn down the heat slightly if the oil starts to smoke. 

Assemble the tacos:

  • Lay a single tortilla, or two pieces of bibb lettuce (overlapping), onto a flat surface. Spoon some cashew cream down the middle, then add a couple of pieces of broccoli, making sure you don't overstuff. Then add two slices of avocado, a pinch of green onion and cilantro, a couple of the sliced red chilies, and finish with a couple of dashes of TABASCO (optional). Do this until all of the tacos are assembles, and enjoy immediately!