Crispy Lime Cabbage & Turmeric White Bean Mash
This is the plant-based meal of my dreams. It is packed with flavor, protein, deliciously sweet-and -acidic vegetables (lime cabbage is a dream) and paired with my favorite carb. Skip the crispy rice step to make this an easy dinner, or go the extra mile to get all the textures and flavors in one place.
Equipment
- 1 chef's knife
- 2 sheet pans
- 1 large sauté pan
Ingredients
For the crispy cabbage
- 1 small head of cabbage red or green, or a combination of the two!
- 1-2 tbsp olive oil
- 1 lime for juicing
- Kosher salt to taste
For the turmeric white bean mash
- 1/2 cup raw almonds
- 1/2 cup nutritional yeast
- 1 handful cilantro rough stems removed
- 2 cloves garlic
- 1" knob ginger sliced
- 1/2 tsp each of Aleppo pepper, cumin, red pepper flakes
- 1/2 heaping tsp ground turmeric
- 2 tbsp apple cider vinegar
- 1 15 oz. can of white beans drained and rinsed
- 1/2 tsp kosher salt plus more to taste
For the crispy rice
- 1 cup short grain white rice uncooked, sticky rice works best for this method
- Olive oil as needed
For garnish
- Fresh mint or basil
Instructions
- Preheat the oven to 400°F.
- 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.
- While the cabbage is roasting, begin cooking your rice according to package instructions. I like to use a rice cooker for this to keep everything simple.
- For the white bean mash, begin by soaking the almonds in boiling hot water for 5 minutes. Add the nutritional yeast, cilantro, garlic, ginger, spices and apple cider vinegar to a food processor. Drain the almonds and add them to the food processor with an additional 1/2 cup of water. Pulse until roughly ground, then add the beans, season with salt and process until smooth. Set aside.
- At this time the rice should be done. To make it crispy, put a sauté pan on medium heat and add a generous glug of olive oil. Add in the rice in one even layer and lightly smash it down. Cook, undisturbed for 5-7 minutes or until the rice is deeply golden on the bottom. Cut it into big chunks and remove from the pan.
- When the cabbage is done roasting, cover with a squeeze of lime juice and toss.
- To plate, start with a scoop of the turmeric mash, add a pile of the lime cabbage and then break the crispy rice over top. Sprinkle with chopped mint or basil and enjoy!