Here's a really quick and easy dinner I threw together with some leftovers Friday night. It shows that just simply taking leftover ingredients, switching up the seasonings and the way you sere it can turn into a whole new din din.
I had some veggies leftover from the raw food dinner at Fresh Thymes on Wednesday night. These were the dregs, really...a stump of a red cabbage, a little hunk of jicama, maybe half a cup of shredded carrots. Really, not much, but I don't like to throw veggies away. For the dinner, they had been part of a beautiful spicy Thai-inspired veggie dish, with a fantastic coconut sauce that everyone really enjoyed. Now, they weren't much to look at.
So I shredded up the cabbage and the jicama, tossed it with some yummy stuff, and wrapped it up with collard leaves (I try to always have some in the fridge for quick wraps!) and threw in some nice ripe avocado - another staple - and voila! Cabbage and jicama burritos!
Here's a rough recipe, more intended to inspire you to make magic with your leftovers than to follow exactly, although if you do follow it exactly, it is tasty:
2 cups shredded cabbage
1 cup shredded jicama
1/2 cup or so shredded carrots
2-3 tablespoons chopped cilantro
2-3 tablespoons chopped green onion
2 tablespoons olive oil
1 teaspoon apple cider vinegar (lime juice would work great, too)
1 teaspoon cumin
1 teaspoon or so chili powder
Cayenne pepper and salt to taste
Toss the ingredients above throughly, letting stand for a half hour or so to soften before serving, if desired. Serve with halves of collard leaves for rolling, burrito style, adding avocado slices, or anything else you have on hand!
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