California Farm Red Lentils Cole Slaw Curtido Wrap

Name: California Farm Red Lentils Cole Slaw Curtido Wrap
Total time: 7200 s
Yield: 2 people, 3, 2 or 1 wraps each
Cuisine: American
Ingredients: Simmer the lentils in fresh coconut milk:; 1 cup finely shredded dry coconut, to make 4 cups fresh coconut milk; 4 cups boiling water cooled down to 203F degrees to pour over shredded coconut; 2 Cups dry red lentils; 1/2 white onion, diced; 3 cloves garlic, minced; 1 Thumbnail of fresh ginger, chopped; 1 Tsp coriander; 1 Tbs sesame oil; Make the curtido cole slaw:; 4 cups boiling water; 1/2 Green, white, red or Nappa Cabbage, shredded; 2 Carrots cut in thin strips; 2 green onions cut in thin strips; 1 Tsp mexican oregano; 1/2 tsp flaked sea Salt; 1/2 Cup apple cider vinegar; 1/2 cup fresh lemon juice; Green harissa lemon pepper sauce for topping; Make your choice of soft wrapper:; Nixtamalized blue corn tortilla, frozen, small diameter, 5 minutes; Fresh pita bread, medium size diameter, 30 minutes; Soft shell pizza wrap, large size diameter, 45 minutes

Hobby Horseman @HobbyHorseman

California, United States

For Ramadan, I am imagining a large fresh tasty dinner eaten late, easily digestible, with few dishes to clean afterwards.
Red lentils from India in fresh coconut cream from the Phillipines served over fresh, lightly fermented cole slaw from El Salvador. Optional second filling of fried nuggets of fish or chicken or Iranian lamb koobideh kebabs. Fingerfood wrapped in a soft wrapper, with lots of lemon water.
This freshest cole slaw recipe ever, called Curtido, is eaten barely fermented, like fresh sauerkraut. Delicious with red lentils, black beans, blue corn, enchilladas, burritos, tacos, fish nuggets, chicken nuggets, lamb. Ferment on the counter as little as an hour to five days, then store in the fridge for a week.
Eat lentils in soft shell wraps, make 6 small blue corn tortillas or 4 medium size pita breads, or 2 large soft shell pizza wraps.

#GlobalApron

Hobby Horseman @HobbyHorseman

California, United States

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Ingredients

1 1/2 hours to five days, fresh for a week

2 people, 3, 2 or 1 wraps each

Simmer the lentils in fresh coconut milk:
California Farm Fresh Organic Coconut Milk and Cream
1 cupfinely shredded dry coconut, to make 4 cups fresh coconut milk
4 cupsboiling water cooled down to 203F degrees to pour over shredded coconut
2 Cupsdry red lentils
1/2white onion, diced
3 clovesgarlic, minced
1Thumbnail of fresh ginger, chopped
1 Tspcoriander
1 Tbssesame oil
Make the curtido cole slaw:
4 cupsboiling water
1/2Green, white, red or Nappa Cabbage, shredded
2Carrots cut in thin strips
2green onions cut in thin strips
1 Tspmexican oregano
1/2 tspflaked sea Salt
1/2 Cupapple cider vinegar
1/2 cupfresh lemon juice
Green harissa lemon pepper sauce for topping
Make your choice of soft wrapper:
Nixtamalized blue corn tortilla, frozen, small diameter, 5 minutes
California Farm Grown Corn Nixtamalized Tortillas
Fresh pita bread, medium size diameter, 30 minutes
California Farm Pita Bread
Soft shell pizza wrap, large size diameter, 45 minutes
California Farm Panfried Pizza Wraps
Equipment: cast iron sauce pan, cheese cloth bag, dutch oven with lid, large mason jar, large 11” diameter cast iron skillet
Cost: wraps 10-20 cents each, lentils 50 cents, coconut milk 50 cents, curtido cole slaw $1, harissa 20 cents, $2.50 per dinner

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Steps

1 1/2 hours to five days, fresh for a week

1

Make fresh coconut milk from unsweetened shredded dry coconut. Mix both cooked shredded coconut flesh as well as coconut milk with lentils.
2

Glaze onion, garlic, ginger, coriander in sesame oil. Add fresh coconut milk and finely shredded coconut, add dry lentils, mix with coconut milk till submerged, boil hard, then simmer 20 minutes till red lentils are soft and still firm. Keep hot.
3

Meanwhile, ferment the cole slaw. Wash, shred cabbage, carrots, onion, put in dutch oven. Pour boiling water over, let stand till soft. Cabbage will shrink and fit a quart mason jar. Lift vegetables out of broth, put in mason jar with spices, add lemon juice and vinegar, top with some of the cabbage water if need be.
4

Keep cabbage immersed under vinegar to prevent mold, use second smaller mason jar lid and ring inside under the wide mouth lid and ring. Close jar and shake vigorously to start fermentation. Taste daily. Open to release fermentation pressure on lid. Leave on counter as long as you want fermentation to get stronger. Put in fridge when tasty, it stops fermentation. Stays fresh for a week in the fridge.
5

Heat frozen soft wraps in dry skillet, about 1 minute to char but keep soft, fill with fresh drained curtido cole slaw, hot lentils in coconut on top. Optional second filling on top. Fold the soft wraps. Drizzle Top with 1/2 Tsp of green pepper lemon harissa, serve warm..

California Farm Koobideh Kebab

Linked Recipes

California Farm Fresh Organic Coconut Milk and Cream

California Farm Grown Corn Nixtamalized Tortillas

California Farm Pita Bread

California Farm Panfried Pizza Wraps

California Farm Koobideh Kebab

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Cooksnaps

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Hobby Horseman @HobbyHorseman

on March 19, 2024 19:01

California, United States

I teach people at the farmers market to grow small scale fruits and vegetables. My grandparents and parents taught me growing, cooking and preserving home grown fruits and vegetables, eggs, meats and fish. I got certified by the University of California Master Gardener Program in 2005. I try to bring out the original flavor of ingredients, then add layers of spices, herbs and flavorings that enhance, not distort the taste. These are the global, organic and vegan family recipes we use.