Zanhard's Recipes

Vegetarian
Prep Time: 15 minutes
Cook Time: 10 minutes
Serves: 4

Ingredients:

• 1 small head of cabbage
• 2 tbsp olive oil
• 1 lime
• salt
• 1/2 cup raw or roasted nuts
• 1/2 cup parmesan cheese
• 1 handful cilantro or parsley
• 1 cloves garlic
• ginger root
• 1/2 tsp cumin
• 1/2 tsp red pepper flakes
• 1/4 tsp Cayenne pepper
• 1/4 tsp paprika
• 1/2 tsp ground turmeric
• 2 tbsp apple cider vinegar
• 1x 15 oz can of white beans
• 1 cup sticky rice

Steps:

1. Preheat oven to 400°F.
2. Thinly slice the cabbage and scatter it onto two baking sheets. Drizzle with olive oil and season with salt. Toss to coat. Roast in the oven at 400°F for 20-22 minutes or until the edge pieces are golden brown and beginning to crisp.
3. While the cabbage is roasting, begin cooking your rice according to package instructions.
4. Soak the almonds in boiling water for 5 minutes. Add the nutritional yeast, cilantro, garlic, ginger, spices, and apple cider vinegar to a blender. Drain the almonds and add them to the blender as well with an additional 1/2 cup of water. Pulse the blender until roughly ground, then add the beans, seasoning with salt and process until smooth.
5. Once the rice is done cooking make it crispy by sauteing it in a pan on medium heat and olive oil. Cook for around 5-7 minutes or until rice is golden on the bottom. Cut into chunks and remove from the pan.
6. When the cabbage is done roaster, cover with a squeeze of line juice and toss.
7. Plate by taking a scoop of turmeric mash, add a pile of the lime cabbage and then break the crispy rice over top.