It feels a bit frivolous to post about food while all this (imagine an expansive, all-inclusive gesture accompanying the word “this”) is going on, but everyone’s gotta eat, and if you’re thinking of lunch, why not have this fantastic salad? It comes together quickly and easily and is a vegan version of the Thai Larb salad. This recipe is a modification of Oz Telem’s recipe from his wonderful Cauliflower book.
- 1 small cauliflower
- 1 big handful each of: cilantro, parsley, green onion, basil, finely chopped
- juice from 1 lime
- 1 tsp minced garlic
- 1 tsp minced ginger
- 1 1/2 tbsp tamari or nama shoyu
- optional: 1 tbsp vegan bacon (tempeh, eggplant, whatever you have on hand), finely chopped.
Cut cauliflower into florets, then place in food processor. Process to couscous consistency. Mix in a bowl with herbs. Add lime, garlic, ginger, and nama shoyu, and if you have it, some of the vegan bacon.