Sriracha Pan Seared Cabbage
1 small cabbage sliced into 1 inch thick pieces
Sauce:
1/2 cup coconut aminos
2 tbsp sriracha
1 lime, juiced
2 tbsp miso paste
2 tbsp dijon mustard
4 cloves garlic
2 tsp smoked paprika
½ cup fresh chopped cilantro
Cilantro-Lime Hummus
2 ⅔ cup cooked chickpeas ( 2 15oz cans)
¼ cup tahini
1 large bunch of cilantro
1 avocado
3 cloves garlic
Juice of 1 large lime.
¼ + cup water (adjust to desired consistency)
Optional:
¾ tsp salt, or to taste
Instructions:
All the sauce ingredients in a bowl and whisk together.
Heat a pan on medium low heat. Add the cabbage to the pan. Top with a couple tablespoons of the sauce. Flip and add another 1-2 tablespoons of sauce on the other side. Cover with a lid and cook for 3-4 minutes. Flip, cover, and cook for an additional 4-5 minutes or until the cabbage is tender.
Make the hummus by combining all the ingredients in a food processor and blend until smooth.
Add the hummus to the plate and top with a piece of the cabbage and additional sauce if desired. Enjoy
