Beans · Share with friends · vegan

Cauli-black-bean salad

Big, bowl-oh love

Eat as you like  VE

Flavours: 1 tbsp miso, ½ tsp balsamic vinegar, ½ tsp rice wine vinegar, garlic clove, 2 tsp sesame oil, 2 tbsp desiccated coconut, 3 tsp cumin powder, 3 tsp coriander powder, S/P

Bulk: 1 large cauliflower, ½ cup dried black beans (or 1 tin black beans), ¼ cup dry quinoa, 1 medium red onion, some thinly sliced red cabbage

Store: can be kept in the fridge for 3 days in a sealed container

Jazzy: can add a blob of wasabi in the dressing and maybe even some ginger

Lets cook: Start by boiling the beans. Give them a stir every now and then and top up the water when needed (they are thirsty little things). Taste test after 40 minutes to see if they are soft. If not, keep boiling and checking. If using tinned beans, add water to just cover the beans and boil for around 8 minutes until the water turns dark and smells flavourful. Once done, keep the beany water, set the beans aside and boil the quinoa in the same water for around 20 minutes (top up if need be until the quinoa is soft and dry). This way the quinoa taste much nicer and also turns purple! Meanwhile, cut the cauliflower into florets and blend in a food processor or blender to make cauli-rice. Place in a large bowl and set aside. Slice and dice the red onion and stir-fry on a medium heat (in a big frying pan) along with crushed garlic, sesame oil, cumin, coriander, coconut, some S/P and ¼ cup water. Stir frequently until the onion is soft and water is all gone (around 7 minutes). Then add the cauliflower, mix well and stir-fry for a further 7 minutes. Place the cauli-rice back into the big bowl. Finally, make the bean dressing by mixing the miso, balsamic vinegar, rice wine vinegar, some pepper and ½ tbsp water. Mix and coat the black beans with the dressing then finish off by layering the beans on top of the cauli-rice. Serve with some thinly shredded red cabbage  cutefacenobackground

 

BCS2

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