Crispy Cauliflower Tacos

Photo: A Couple of Cooks

Make Mother Earth, and your stomach, happy.

Makes 8 servings

Ingredients

• 1 recipe Crispy Breaded Cauliflower

• 15-ounce can of vegetarian refried beans

• ½ teaspoon cumin

• 2 cups red cabbage, shredded

• 2 limes (1 for the cabbage & 1 to serve)

• 3 tablespoons Yum Yum Sauce (use vegan mayo or substitute Spicy Chipotle Sauce)

• 8 corn tortillas

• Fresh cilantro, for garnish

Instructions

1. Make the Crispy Breaded Cauliflower (about 40 minutes total; use the remaining time to complete the steps below.)

2. If using purchased refried beans, taste and if needed, mix with ½ teaspoon cumin and/or a pinch or two kosher salt.

3. Thinly slice the cabbage, enough for 2 cups. Mix it with 2 tablespoons lime juice and a pinch or two of salt. Allow it to stand at room temperature until serving.

4. Make the Yum Yum Sauce.

5. Warm the tortillas, or char them by placing them on grates above an open gas flame on medium heat for a few seconds per side, flipping with tongs, until they are slightly blackened and warm.

6. Chop the cilantro for a garnish.

7. To serve, place refried beans in a tortilla, top with cabbage, breaded cauliflower, Yum Yum sauce and cilantro. Serve with lime wedges to spritz prior to serving. (If you have leftover cauliflower, you can reheat them in a 350F oven for 10 minutes, flipping once.)

This delicious dish is from none other than A Couple of Cooks. They're one of our go-to’s for all things food.

Eggplant Lasagna

Maybe your best dinner yet by mixing two comfort food favorites, eggplant parmesan and lasagna, for this delicious dish.

Ingredients

• 2 medium eggplants, about 6" to 8" long

• Kosher salt

• 1 tbsp. extra-virgin olive oil

• 3 cloves garlic, minced

• 1 yellow onion

• 2 tsp. dried oregano

• Freshly ground black pepper

• 1- 25 oz. jar marinara

• 16 oz. whole milk ricotta

• 1/2 c. freshly grated Parmesan

• 1 large egg

• 1/4 c. chopped fresh parsley, plus more for garnish

• 4 c. shredded mozzarella

Instructions

1. Preheat oven to 400°.

2. Cut ends of eggplants and slice thinly, about 1/4” thick. Lay slices on a cooling rack and season with salt. Let it sit for 20 minutes. Pat salted sides with a paper towel. Flip, season again, and let sit for another 20 minutes. Pat dry with a paper towel.

3. In a large skillet over medium heat, heat oil. Sauté garlic for 1 minute, then add onions and oregano. Season with salt and pepper and cook until onions are translucent. Add marinara and cook until warmed through.

4. In a medium bowl, combine ricotta, Parmesan, egg and parsley. Season with salt and pepper.

5. In a 9"-x-13" casserole dish, spread a thin layer of marinara sauce, a single layer of eggplant “noodles, "a layer of ricotta mixture, then a layer of mozzarella; repeat layers. Top last layer of eggplant with marinara sauce, mozzarella, and Parmesan.

6. Cover with foil and bake for 35 minutes. If desired, remove foil and broil until golden on top, 1 to 2 minutes. Let cool for 10 minutes, then garnish with parsley and serve.

Thank you to Delish for this recipe. Make sure you check out the original recipe for other amazing recipes.

Apple Highball

Finally, a cocktail that dry January participants and those who choose to close their day with a drink can agree on.

Ingredients

• 1.5 ounces Ritual Zero Proof Whiskey Alternative or your favorite whiskey (for Keto/Paleo, use the whiskey alternative)

• 1 bar-spoon (about a teaspoon) orange marmalade

• Ginger beer (enough to fill the glass)

• Dried apple and orange chips, for garnish

Instructions

1. Combine whiskey/whiskey alternative, marmalade and ginger beer.

2. Give it a good shake, but you don’t have to go too hard for this one. Just mix it up and go.

3. Garnish and serve. And save those apple and orange chips for a late-night snack.

The original recipe is from the Greatist/Alex Pendergrass.

Holiday Martini

Photo: Kourtney Brooke/TINGE

‘Tis the season to be merry.

Ingredients

• 1 ounce (2 tablespoons) vodka

• 1 ounce (2 tablespoons) 100% cranberry juice (not sweetened*)

• ½ ounce (1 tablespoon) Cointreau

• ½ ounce (1 tablespoon) lemon juice

• 2 teaspoons simple syrup or maple syrup*

• For the garnish: cranberries, rosemary sprig

*See link below for modifications if you’re using sweetened cranberry juice…it changes your simple syrup measurements.

1. Place the vodka, cranberry juice, Cointreau, lemon juice, and syrup in a cocktail shaker with ice. Shake 15 seconds until cold.

2. Strain the drink into a cocktail or martini glass. Garnish with cranberries and rosemary and serve.

Thanks to last week’s Water Me Wednesday guest Kourtney Brooke from TINGE for this sharing this A Couple of Cooks recipe! Visit the original recipe on their website for modifications and how to make a larger batch of these babies for a party.