Friday, January 23, 2009

Bizarre Desires

Running will make you crave bizarre things. I went through a stage where post long-run all I wanted in the world was turkey. Turkey, Turkey, Turkey. And I had never before been a turkey fan. I usually want a veggie burrito. Sometimes I will just want enough brussel sprouts to make my head explode. I usually don't want sweet things and they usually tend towards the super salty end, like my potato chip craving after Vermont 100 (brought on by electrolyte issues I am sure). But recently, I have been craving pickled/vinegarly things post run. No I am not preggers, but pickles, pickled beets, sauerkraut....yum yum. And slaw, coleslaw. I've wanted that too. And forget your grandmothers mayo drenched, disgusting slaw. I am talking vegan, slightly dressed, with rounded flavor. I found a great celery root slaw at PCC recently and just love the heck out of it. On Tuesday, I wanted to make a Southwest inspired meal, driven by wanting to try my hand at making a red chili Adobo sauce with shredded chicken and decided to make a cooling delicious slaw to go with it. Actually, I made the slaw the day before per the recipe below and ate the whole bowl. When I made the chicken, I swapped the apples out and put in mustard greens. Naturally, there are brussel sprouts involved! As good as it was, the chicken outshone everything.

Brussel Sprout Coleslaw


1 apple , cut into matchsticks
1 large carrot, cut into matchsticks
2 cups cabbage , shredded with a knife
1 cup brussel sprouts, shredded
3 tablespoons Karam's garlic sauce
1 tablespoon whole grain mustard
4 tablespoons apple cider vinegar
2 teaspoons agave nectar
1 teaspoon salt
½ teaspoon cayenne


Shred and matchstick the apples, carrot, cabbage and brussel sprouts using a knife or food processor, but not a box grater as it creates too much water. Toss the vegetables together with two wooden spoons.

In a small bowl stir together the remaining ingredients. Pour dressing over the vegetables and incorporate. Refrigerate and let the slaw cool and the flavors work together.

Excellent at a side to spicy dishes or over greens as a salad. (If you can't find Karam's garlic sauce, try a vegan mayo & add some roasted garlic)

Shredded Chicken in Red Chili Sauce


1 can organic tomato sauce
½ can chilis in adobo sauce
½ can tomato paste
1 cup stock (chicken or vegetable)
1 handful cilantro
2 cloves garlic
1 tsp. cumin
2 chicken breasts, skinless, braised in stock, onion & cayenne. Shredded.


In a food processor, combine the first 9 ingredients. Puree until a smooth sauce is formed. Adjust seasoning. In a large pot, put the sauce to simmer. Once chicken is braised and cooked in stock, onion and cayenne, shred the chicken into bite size pieces using two forks. Add the chicken into the sauce and continue to simmer until everything (else) is cooked. Serve straight from the pot, using a slotted spoon, onto warm tortillas and top with oven roasted bell pepper, onions & mushrooms, a little of the sauce and sour cream.

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