THE CHINA STUDY QUICK & EASY COOKBOOK (33 page)

12–16 6-inch corn tortillas

1 recipe Falafel (
p. 82
)

1 cup Green Sauce (
p. 52
) or your favorite salsa, more as desired

2 cups chopped romaine lettuce

1 large tomato, chopped

1 medium red onion, diced

1.
Preheat a nonstick skillet over medium heat for 5 minutes. Add enough corn tortillas to cover the bottom of the pan and heat for 3–4 minutes to soften the tortillas. Repeat with the remaining tortillas.

2.
To serve, cut each falafel in half and place two or three halves in the center of each corn tortilla.

3.
Top each tortilla with some of the Green Sauce, romaine lettuce, tomato, and red onion.

MAKES 4 SERVINGS    

I eat tacos more than a few times monthly. They are easy, versatile, and full of flavor. I like this version because of how quickly it comes together. I make extra batches of all of the components—the Mushrooms Barbacoa, the Peanut Slaw, and even the Asian Salad Dressing (
p. 45
), used to make the slaw—and use them in a variety of ways throughout the week.

12–16 6-inch corn tortillas

1 recipe Mushrooms Barbacoa (
p. 196
)

1 recipe Peanut Slaw (
p. 114
)

chopped fresh cilantro, for garnish

fresh lime wedges, for garnish

1.
Preheat a large nonstick skillet over medium heat for 5 minutes.

2.
Add enough corn tortillas to cover the bottom of the pan in a single layer and heat for 3–4 minutes. Repeat with the remaining tortillas.

3.
To serve: place slices of the Mushrooms Barbacoa in the center of each tortilla and spoon some of the slaw on top. Garnish with the chopped cilantro and serve with the lime wedges as a garnish.

MAKES 4 SERVINGS    

I think of tostadas like open-face tacos. Like with tacos, you can use whatever filling you like. In this recipe, the refried beans are filling, the Fresh Herbed Tomato-Corn Salsa adds a fresh flavor to the dish, and the avocados add extra creaminess.

12 6-inch corn tortillas

1 15-ounce can fat-free refried beans

1 recipe Fresh Herbed Tomato-Corn Salsa (
p. 58
)

1 ripe avocado, diced small

1.
Heat the corn tortillas a few at a time in a nonstick skillet over medium heat until they start to brown, about 5 to 6 minutes.

2.
Place the tortillas on a work surface and spread 2–3 tablespoons of refried beans over each tortilla. Top with ¼ cup of the salsa and some of the diced avocado.

MAKES 4 SERVINGS    

This unusual take on a popular Italian dish is one of my favorite comfort food dishes. It has all of the flavors of the original without all of the fat and dairy. This dish takes a little more effort than most in this cookbook, so save it for guests or for when you want to treat yourself to something special. Steam the leftover cauliflower and use it in the Quinoa–Black Bean Buddha Bowl (
p. 201
), or on a salad.

2 heads cauliflower

½ cup water

sea salt and black pepper to taste

12 ounces whole grain linguine

6 cloves garlic

1 tablespoon dried basil

1 teaspoon dried oregano

6–8 tablespoons Del’s Favorite Parmesan (
p. 56
)

1½ cups pasta sauce

1.
Turn the oven on to broil and heat to 425°F.

2.
Bring a large pot of water to a boil.

3.
Cut the cauliflower heads in half through the stem, then trim each half so you have a cutlet 1–1½ inches thick.

4.
Place the cauliflower cutlets in a large skillet and add the ½ cup water to the pan. Cook the cutlets for 5 minutes over medium heat, until almost tender. Season with sea salt and black pepper to taste and place the cutlets on a nonstick baking sheet or one lined with parchment paper.

5.
Cook the pasta in the boiling water according to package instructions.

6.
Add the garlic, basil, and oregano to a blender and puree for 30 seconds. Drizzle the garlic mixture evenly over the cooked cauliflower cutlets and sprinkle Del’s Favorite Parmesan on top.