'Surf" Tacos made with seaweed infused rice, dilly tartar sauce, and radish relish.
This weekend I had the privilege and honor to do a cooking demo and prepare lunch for 300 dedicated community activists at the Crisis in the Oceans event which led up to the People's March on Climate Change in Irvine, California. Speakers included Jonathan Balcombe, Kate Mackey, and Gene Bauer! What an honor to be feeding these fine folks!
Over 2000 attendees showed up for the march. Many of the marchers holding vegan and plant-based messaging signs! This is huge. 2000 people may not seem like a lot for a march these days, but in previously ultra-conservative Irvine, this showing up in solidarity with Mother Earth was a real inspiration.
I couldn't have done this without the help of some incredible individuals. A huuuuge heartfelt thanks so much to all of the food prep and food service volunteers. Without you, I would never have been able to pull this off.
I promised all of the eco-aware attendees that I would post the recipes from the demo (so as not to waste paper on hand-outs) and lunch today, so here you go...'Surf and Turf' Taco Plates!
For the Flaky Fish-y Rice
- 1 cup (180 g) uncooked long grain rice (such as basmati or jasmine)
- 2 cups (470 ml) water
- 1 tablespoon (3 g) hijiki seaweed
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon cumin
- 1/8 teaspoon red chile flakes, or to taste
- 1 cup (116 g) finely diced red radish
- 1 cup (160 g) finely diced red onion
- 1/4 cup (4 g) chopped cilantro
- 1 tablespoon (9 g) minced garlic
- 1 tablespoon (15 ml) lime juice
- 3/4 cup (168 g) AquaFaba mayo (see recipe below)
- 1 tablespoon sweet pickle relish
- 1 teaspoon lemon juice
- 1/2 teaspoon minced garlic
- 1/2 teaspoon onion powder
- 1/4 teaspoon dried dill, or 3/4 teaspoon fresh
- 2 cups (140 g) finely shredded red or green cabbage (or a mix of both!)