Teriyaki-Glazed Tofu Lettuce Cups

Teriyaki-Glazed Tofu Lettuce Cups

Well well well, what do we have here?

Lettuce filled with tofu, that’s what. Can you get more vegan?

Well, maybe if I had also incorporated kale and quinoa. Then these could be eeeven more granola.

As it is, I feel like just the idea of tofu turns some people off. But no longer, because just LOOK at this tofu:

Teriyaki-Glazed Tofu Lettuce Cups

No matter your general feelings on tofu, come on. This stuff looks good.

This is definitely a tofu recipe for tofu haters.

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Stuffed Avocados with Crunchy Asian Cabbage Slaw

Stuffed Avocados with Crunchy Asian Cabbage Slaw | coffeeandquinoa.com

When it comes to clothes shopping, I have a cardinal rule: if it isn’t going to be your new favorite thing, don’t buy it. It means you don’t really like it that much.

If it’s just OK now in the store, how is it going to look with a few wrinkles when you’ve waited a bit too long to fold it? Are you really ever going to choose it over all your other clothes to wear on a given day? Maybe… but probably not.

If you’re considering buying it in three colors, on the other hand, you probably have yourself a winner. Hold off on the other two colors until you make sure you like the first one, though.

Stuffed Avocados with Crunchy Asian Cabbage Slaw | coffeeandquinoa.com

Blog recipes are a lot like that, too. If you’re just so-so on a recipe you came up with, you might not want to recommend it to everyone you know (and even more people you don’t) on the internet. You’ve got to be obsessed with it, or it’s not worth posting about.

That’s pretty idealistic, of course. Not every recipe I post is my new favorite thing, but I try to follow my own rule as much as I can. And I get pretty excited about my end-of-year fail posts, too, so I’m never afraid to relegate a recipe to the fail pile. As I scrape it into the trash, I dream up something sarcastic to say about it in December.

Luckily, this one is far from the fail pile. It’s more in the which-other-two-colors-should-I-buy-it-in category. In fact, I liked this recipe so much that I made a spin-off that I’ll post for you next week :)

Stuffed Avocados with Crunchy Asian Cabbage Slaw | coffeeandquinoa.com

Come on, if these avocados were a summer dress, wouldn’t you want to buy three of them?!

I know I would. These avocados look like a party, and I love a dress that looks like a party.

Stuffed Avocados with Crunchy Asian Cabbage Slaw | coffeeandquinoa.com

Anyway, I wasn’t sure these avocados were going to make it to the blog when I started out. Experience has shown me that cabbage and avocado do not make a great combination of textures. But for some reason I couldn’t get the idea out of my head, so I decided to give it a try anyway. I was glad to prove myself wrong! The sesame and ginger flavors of the slaw are AH-mazing with the avocado, and the texture is good, too. The secret is just to shave the cabbage very thinly with a mandolin.

Time to put that lazy little gadget to work!

Stuffed Avocados with Crunchy Asian Cabbage Slaw | coffeeandquinoa.com

Between shredding the cabbage and onion with a mandolin and pitting the avocados, this recipe is fraught with opportunities to lose a finger. If I ever go down a digit, I’m convinced that a really snug avocado pit will be to blame. Or a butternut squash… gah, those things are the worst. If I worked in a restaurant, I’d end up in the ER every night.

For the record, I didn’t have any near brushes with nine-finger-ness while making this recipe. I just always have to hold my breath while pitting avocados.

Anyway, these stuffed avocados make a perfect light lunch with toast or another side. I also got to thinking about serving them at a party, and decided that most guests wouldn’t want to eat an entire half of an avocado. Enter: avocado slaw crackers!

Stuffed Avocados with Crunchy Asian Cabbage Slaw | coffeeandquinoa.com

A thin slice of avocado and a little mound of slaw atop a sesame or rice cracker. They are so colorful and so tasty… perfect crunchy little bites! I think you’ll impress your guests if you ever serve these.

I used 34 Degrees sesame crisps for these. I’ve mentioned 34 Degrees before because they are my favorite. They’re so different from any other cracker, and people always love them. The folks at 34 Degrees were nice enough to send me a few boxes of crackers after I gushed about them in this post. Let’s just say they’ve gone to good use!

Stuffed Avocados with Crunchy Asian Cabbage Slaw | coffeeandquinoa.com

OK, one final side note: I’m running a half marathon tomorrow! A race on a Thursday?! Weird, I know. It’s actually a Utah holiday (Pioneer Day) that many businesses are closed for. The city does fireworks and a parade, and holds a 10K, half marathon, and full marathon along the parade route. The street closures cut my neighborhood off from downtown and make it pretty hard to get to work, so this year I decided to not even try. Instead I’ll be waking up at the crack of dawn in the middle of the night to bust my butt 13.1 miles down a canyon and through downtown Salt Lake. Yep, I picked another downhill race! I’m hoping for a fun long run and maybe even a new PR. Wish me luck?

Now go make these avocados! And remember my sage advice next time you’re in the dressing room debating a new purchase. Hah! Kidding… kind of.

Stuffed Avocados with Crunchy Asian Cabbage Slaw | coffeeandquinoa.com

5.0 from 2 reviews
Stuffed Avocados with Crunchy Asian Cabbage Slaw
 
Hands-on time
Total time
 
Author:
Yields: 4 servings
Ingredients
  • 1 cup shredded red cabbage (I recommend using a mandolin)
  • 1 cup shredded green cabbage
  • 3/4 cup grated carrot (about 1 carrot)
  • 1/2 cup shaved red onion
  • 4 green onions, thinly sliced
  • 1 Tbsp minced fresh ginger
  • juice of 1 lime
  • 2 Tbsp mirin
  • 1 Tbsp rice vinegar
  • 1 Tbsp turbinado or brown sugar
  • 2 tsp toasted sesame oil
  • 2 avocados, halved and pitted
  • sesame seeds
Instructions
  1. In a medium bowl, mix together both cabbages, the carrot, red onion, and green onion.
  2. In a small bowl, whisk together the ginger, lime juice, mirin, rice vinegar, sugar, and sesame oil. Pour over the cabbage mixture and toss to combine.
  3. Carefully scoop a hole in each avocado half. Fill with the slaw and top with sesame seeds. Enjoy!
Notes
For a smaller appetizer version, top a rice cracker or sesame cracker with a small slice of avocado and a spoonful of slaw. Garnish with sesame seeds.

 

Summer Baked BBQ Bowl

Summer Baked BBQ Bowl | coffeeandquinoa.com

The wedding gifts we registered for are bordering on what my dad likes to call a “life upgrade.”

Do you know what he’s talking about? When you make one change that snowballs, leading to bigger and bigger changes to accommodate the first. My favorite example of this is when a friend of mine brought home a Great Dane puppy… and then had to buy an SUV because she couldn’t fit in his car. And then a new house because his townhouse was also too small.

Life. Upgrade.

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Green Quinoa Salad with Asparagus, Avocado and Kale Pesto + a Giveaway!

Green Quinoa Salad with Asparagus, Avocado and Kale Pesto

Do I have an exciting post for you today!

You may remember my friend Julia of The Roasted Root. Julia is a health food maven and blogger extraordinaire. She’s known for her gluten-free goodies, savory stews, and kick-ass kombucha, but most of all, the girl can roast a mean root. Not a beet, carrot or tuber gets by her without being turned into something fabulous. Julia is very clearly inspired by vegetables, and so I’m over-the-moon excited about the release of her second cookbook, Let Them Eat Kale!

I can’t think of anyone more perfect than Julia to spend months in the kitchen with countless bunches of beautiful leafy greens, chopping, massaging and braising to her little heart’s content. And now you and I get to reap the benefits. Julia was sweet enough to send me a copy of her book to review (plus another to give away!). Let’s just say I think there are splotches of drool on my copy.

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Chickpea Caesar Salad Wraps

Chickpea Caesar Salad Wraps

Hello hello – it’s been a while!

I hope you’ll excuse my absence. {Insert sheepish face here.} Sometimes the summer weather just ruins all your cookin’ plans, ya know? Like, you really wanted to roast pans upon pans of veggies, then you realized that you could probably roast them on the sidewalk because it is SO HOT OUT and you have no business adding to that heat by turning on the oven. So instead you order a glass of sauvignon blanc on a restaurant patio and leave all those veggies hangin.

I hope I’m not the only one who has been slacking on the cooking front to enjoy the summer weather. It is so worth it! Those roasted veggies can SO wait til fall… and in the meantime, that bottle of white wine is calling your name. It’s nothing to be ashamed of. In fact, I’m encouraging it with quick and easy meals like this!

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