pea shoot, radish + fermented jalapeño tostadas / March 25, 2016 by Lindsey | Dolly and Oatmeal

pea shoot, radish + fermented jalapeño tostadas | dolly and oatmeal

the beginning of spring gets me every time. the simple pleasures of warmth, growth, and outside vibes are enough to make me super giddy. i'm looking forward to a less agitated beginning of spring since last year there was a stressful move to our new apartment while i was in the midst of finishing up my cookbook. so i can't wait to get out into our little outside space and bring our backyard back to life a bit earlier this year. i'm hoping to plant some of my favorite plants, veggies, and bushes, including sweet honeysuckle, perhaps a raspberry and edlerflower vine, and i'm super hopeful about growing a rhubarb bushel. i guess we shall see if these grow in brooklyn too!

spring also means a slew of new cookbooks hitting the shelves! i couldn't be more excited for so much of the creativity and beauty that dress the pages of so many bloggers and cooks that i admire. so in the spirit of cookbook season, i'm sharing a recipe from autumn giles (of autumn makes and does), new cookbook, beyond canning! i was so excited for this book, because i am totally overwhelmed by all things preserving, fermenting, pickling, etc.! when i opened autumn's book it was like a breath of fresh air - a steady voice guiding me through the steps until boom!, i had fermented my first piece of food without incident! for this and many other recipes you will need a kitchen scale (which i've been using for a while now, and have really become reliant on especially when baking), mason jars/weck jars/ ball jars, salt, and water. the fermented jalapeños were so welcome in this breakfast tostada situation, adding heat and tons of flavor that i'm eager to add them to a salad or blend them up in a dressing. autumn also provides a recipe for fermented jalapeño salsa, which i think i'll definitely be making with the leftovers as well!

and i'm thrilled to give away a copy of beyond canning: new techniques, ingredients, and flavors to preserve, pickle, and ferment like never before, to one reader (giveaway open worldwide!). if you'd like to enter, please leave a comment below about your favorite spring or summer-time produce to preserve throughout the season - as a beginer who needs all the help i can get, i'd love to hear your thoughts! thank you for entering :) *giveaway closes friday, april 1 at 5pm EST

pea shoot, radish + fermented jalapeño tostadas | gf

these can easily be made vegan by substituting the sunny egg for a chickpea or tofu scramble, or even leaving that off altogether and adding a grain like quinoa or brown basmati rice.

fermented jalapeños

| makes 1 scant quart |

340 grams jalapeño slices; you can decide how thick you’d like them
5 percent brine to cover by at least 1 inch

tostadas

| makes 4 tostadas |

8 toasted tortillas (i like these)
1 batch 5-spice black beans, (omit cayenne pepper)
roughly 1/4 cup fermented jalapeños
2 radishes sliced paper thin on a mandolin
handful of pea shoots or microgreens
extra virgin olive oil
4 organic farm eggs
1-2 avocados, pitted and sliced thin
hot sauce (optional)
salt and fresh pepper

method

fermented jalapeños

make the brine. place a quart mason jar on a kitchen scale. zero the scale. fill it with water. calculate 5% of the weight of the water, add that amount in salt which creates the 5% brine. cover and shake the jar until salt is dissolved.
drop the jalapeño slices into a clean quart mason jar, shaking the jar side to side to help them settle, but not packing them down. if you slice them especially thick, you may not fit the full amount in the jar. fill the jar only to its shoulder.
pour the brine into the jar so that it completely covers the jalapeños. jiggle a wooden chopstick around in the jar to help remove air bubbles.
weight the contents, secure with an airlock, and allow the jalapeños to ferment for up to 2 weeks. you may begin tasting for doneness after 3 days. jalapeños and other hot peppers have a tendency to produce more surface yeasts than other vegetables, so if that happens, don't be alarmed, just skim it off and proceed with fermentation.
cover, label, and refrigerate.

tostadas

toast the tortillas using tongs over a gas stovetop flame, or heat them in the oven until warm. plate one tortilla and top with the beans, a couple of jalapeños and radishes, and some pea shoots (or microgreens). top with another tortilla and set aside. (repeat with remaining tortillas before you cook the eggs.)
heat a skillet over medium heat and add enough olive oil to thinly coat the pan. once the pan is hot, carefully crack the eggs into the pan and cook until whites are set, but yolk is still a bit runny, about 5-6 minutes.
top each tostada with 1 egg, a few slices of avocado, more jalapeños, radishes, and pea shoots. drizzle with hot sauce (optional), a sprinkle of salt, and a few grinds of pepper.

enjoy!

similar recipes:

balsamic roasted asparagus w/ fried capers + a 7-minute egg

mole black bean tacos w/ cabbage + cilantro slaw | v + gf / January 27, 2016 by Lindsey | Dolly and Oatmeal

mole black bean tacos w/ cabbage + cilantro slaw | dolly and oatmeal #vegan #glutenfree

our backyard is currently under about 5 feet of snow in some places. the blizzard this past weekend tossed around a fare bit of snow, not to mention our little 9-pound pup, quint. while this winter hasn't been much of a winter so far, it seems as though it's just lingering; the thought that there are basically 2 more months of these winter-ish days are enough for me crawl under the covers until spring. but then i remind myself of warm spring and summer days and try to summon some of those vibes in ways that i eat. over the summer me and frank made sara's grilled halibut sandwiches with jalepeno slaw, and it was somewhat of a transformative experience, as far as slaw goes. the slaw was cool, and crunchy, fresh, and spicy; and tossed with a good amount of a slightly creamy dressing. i had been discouraged by previous slaw experiences where there was a big globby mess of mayo with some hint of veg hiding in it.

aside from this slaw, mole sauce is another thing that makes heart pitter-patter. me and frank both have a deep love for it and its slow, intentional method. after making mole for new year's eve 2 years in row, it's become our tradition of sorts. this year, we made alex stupak's mole poblano from his new book, tacos, and it was super! it had a really interesting spice blend of anise seeds, coriander, cloves, peppercorns, and more; it also had a thick, chile base, without being too spicy, and a mix of nuts adding to its deep flavor. i tweaked the recipe a bit, omitting the lard, and replacing it with vegetable oil (which no doubt changes the flavor a bit), subbing in gluten-free bread, as well as vegetable stock. so if you have a hankering for loooong, slow cookin' this is a must-try sauce. there are some really good ones, like this one that we tried last year, if you're looking for a good online version. if not, my go-to brand (for all things non-homemade sauce) is sky valley.

wishing you all the cozies! xo

mole black bean tacos w/ cabbage + cilantro slaw | v + gf

for a slaw with less spice, substitute the jalapeño with half of a poblano pepper. also, this makes more slaw then you will likely use for the serving size below; leftover slaw can be stored in a lidded container in the fridge for up to 4 days.

slaw adapted slightly from sara's jalapeño slaw

| serves 2-3 as a meal |

1/2 head red cabbage, thinly shredded (on a mandolin or with a knife)
1/2 cup chopped cilantro,, plus more for serving
1 small red onion, sliced paper thin
1 jalapeño pepper, some seeds removed and thinly sliced
2 tablespoons white wine vinegar
1 tablespoon dairy-free cultured coconut yogurt (i use this one)
1 tablespoon extra virgin olive oil
2 teaspoons maple syrup
salt + fresh pepper
1 15 oz. can black beans (preferably with a BPA free lined can and no salt added), drained and rinsed
1/4 - 1/3 cup mole sauce (homemade or this one)
6 small corn tortillas, toasted
toasted sesame seeds, for serving
lime wedges, for serving

method

to make the slaw. place the cabbage, cilantro, red onion, and jalapeño in a large bowl and give it a good toss. to the bowl, add the vinegar, yogurt, oil, syrup, and salt and pepper to taste. toss again to dress, and set aside for at least 15 minutes. (slaw can be made up to 1 day in advance.)
in a medium pot over medium-low heat, combine the beans and 1/4 - 1/3 cup of mole sauce, depending on how much sauce you want. stir until heated through and steaming. turn heat to low, and toast your tortillas.
portion the mole beans among the tortillas and top with a good amount of slaw, toasted sesame seeds, chopped cilantro, and a few squeezes of lime juice.

enjoy!