Happy Sunday! My week ahead is looking a little busy so I may not have the time to demo all these recipes but I will try my best. I am also going to be including some more plant based recipes into my weekly plans. This week I’m excited to share this Black Bean Burger from one of my favs @pamelasalzman 💛
MONDAY: Black Bean Burgers with Roasted Pepper Sauce
I tested this recipe out last week and loved it! If you need to make them vegan you can sub a flax egg. I also didn’t have unroasted almond butter so I used tahini with about a teaspoon of red wine vinegar and the sauce was amazing! You’ll want to drizzle it on everything amazing.
TACO TUESDAY: Achiote Grilled Chicken Tacos from Tacolicous
Below is my recipe but I’ll be testing out one from the Tacolicous Cookbook!
WEDNESDAY: Salmon Quinoa Kale Salad
I’ve made this one before and just love it! It’s great to make extra and have on hand for a couple lunches too.
FRIDAY: Curtido + Steak
I received an early copy of Latin American Paleo Cooking from Amanda Torres of @thecuriouscoconut and it’s a really fabulous compilation of recipes from all over Latin America made Paleo compliant. Amanda has agreed to share her recipe for Curtido which hales from El Salvador and is a delicious no mayo slaw which is a great side dish to many things including steak, which is what I plan on cooking for Friday.
1 small head green cabbage, sliced very thinly or grated
4 carrots, grated
1 medium onion, thinly sliced and cut about 1″ long
2 jalapeños peppers, dived and seeded or 1-2 cloves of garlic minced
2 tsp Himalayan salt
2 tsp dried oregano
½ cup filtered water
½ cup apple cider vinegar
In a large nonreactive bowl, combine all the ingredients and stir well. Depending on how large your cabbage is , you may need to add a bit more vinegar and water. Place it in the fridge for 15 minutes before serving. The flavors will continue to develop as it sits. Store in an airtight container in the fridge for up to 3-4 days.