VEGETARIAN FARE—PURE AND SIMPLE
(One Love coffee)
WHAT YOU’LL FIND IN CHAPTER FOUR
GREEN BEANS AND HONEY-ROASTED ALMONDS
VEGETABLES STIR-FRIED IN COFFEE-INFUSED OIL
COFFEE SPICE–ROASTED BRUSSELS SPROUTS
CHINESE-SPICED VEGETABLES AND TOFU
COCONUT CURRY ROOT VEGETABLE STEW WITH A COFFEE BROTH
GRILLED VEGETABLE SKEWERS MARINATED IN COFFEE AND STAR ANISE–INFUSED OIL
LENTIL AND WHITE BEAN BURGERS FLAVORED WITH MARLEY COFFEE SPICE BLEND
HERB- AND GARLIC-ROASTED EGGPLANT WITH MARLEY COFFEE SPICE BLEND AND MOZZARELLA CHEESE
COFFEE-INFUSED ROASTED VEGETABLE AND KIDNEY BEAN ENCHILADAS WITH MOLE SAUCE
One Love, a single-origin 100 percent Yirgacheffe coffee from Ethiopia, the birthplace of coffee, possesses hints of spices and vanilla, along with floral and berry notes that perfectly complement vegetables of every kind. Simmer root vegetables in a coffee-infused stock to make an exotic coconut curry root vegetable stew, sprinkle finely ground coffee beans into a rub to use on vegetables to coax out every last bit of sweetness as they roast, or prep a sauce for a stir-fry that combines brewed coffee with chili paste, brown sugar, and soy sauce.
Coffee lends a mellow flavor to a variety of meat-free dishes, from simple side dishes to more complicated main courses. You’ll love our Herb- and Garlic-Roasted Eggplant topped with marinara sauce and mozzarella cheese and our Green Beans and Honey-Roasted Almonds spiced with Marley Coffee Spice Blend.
Think of these recipes as a guide, and incorporate or substitute your favorite vegetables as inspired. And don’t skip this chapter if you’re into eating meat. Nearly everything here can be served as a side next to your favorite meat, chicken, or seafood dish. Or whip up a couple and serve them together at the same meal. These are colorful, satisfying, and at their flavorful best thanks to coffee.
GREEN BEANS AND HONEY-ROASTED ALMONDS
YIELD: 4 SERVINGS
Here, Marley Coffee Spice Blend enhances crisp green beans, which take on a delicious sweet-savory flavor when cooked with honey-roasted almonds. These make a great side for Grilled Honey-Glazed Chicken or Miso and Coffee Sea Bass.
INGREDIENTS
2 TABLESPOONS (16 G) SESAME SEEDS
2 TABLESPOONS (ABOUT 24 G) MARLEY COFFEE SPICE BLEND
1 POUND (454 G) GREEN BEANS, TRIMMED AND CLEANED
3 TABLESPOONS (45 ML) EXTRA-VIRGIN OLIVE OIL
2 CLOVES GARLIC, MINCED
1/4 CUP (28 G) FINELY CHOPPED HONEY-ROASTED ALMONDS
1/4 CUP (60 ML) CHICKEN STOCK OR BROTH
KOSHER SALT AND FRESHLY GROUND BLACK PEPPER TO TASTE
DIRECTIONS
In a small bowl, stir together the sesame seeds and Marley Coffee Spice Blend. Set aside.
Bring a large saucepan of water to a boil over medium-high heat. Add the green beans, cover, and cook for 10 to 15 minutes, or until crisp-tender and still bright green. Drain and set aside.
In a large skillet over low heat, heat the olive oil until very hot. Add the garlic and almonds. Cook for 30 seconds, stirring. Stir in the chicken stock and season with salt and pepper. Add the green beans and cook for 3 minutes, or until very hot and coated with the stock mixture.
Transfer the beans to a serving dish and sprinkle with the spiced sesame seeds. Serve hot.
TIP: TO MAKE A VEGETARIAN VERSION OF THIS DISH, USE VEGETABLE STOCK OR BROTH IN PLACE OF CHICKEN STOCK.
VEGETABLES STIR-FRIED IN COFFEE-INFUSED OIL
YIELD: 4 SERVINGS
This dish showcases vegetables in their pure and simple state—what could be better? The Coffee and Star Anise–Infused Oil pairs especially well with assertively flavored vegetables like bok choy, peppers, and onions. Serve this with Coffee Jerk Salmon or Coffee Stout Lamb Stew Infused with Coffee Beans for a refreshing meal.
INGREDIENTS
2 TEASPOONS (10 ML) SESAME OIL
2 CARROTS, JULIENNED
1 HEAD BOK CHOY, WASHED AND TRIMMED
1 STALK CELERY, SLICED INTO THIN STRIPS
1/2 CUP (80 G) SLICED YELLOW ONION (ABOUT 1 SMALL ONION)
1 (4-OUNCE, OR 115 G) CAN BAMBOO SHOOTS, DRAINED
1/2 HEAD BROCCOLI, CUT INTO FLORETS
1/4 CUP (38 G) RED BELL PEPPER STRIPS
1/4 CUP (38 G) GREEN BELL PEPPER STRIPS
1 (15-OUNCE, OR 425 G) CAN BABY CORN, DRAINED
1/2 CUP (40 G) SHIITAKE MUSHROOMS, SLICED
2 CLOVES GARLIC, MINCED
1/2 CUP (120 ML) TERIYAKI SAUCE
1/4 CUP (60 ML) COFFEE AND STAR ANISE–INFUSED OIL
2 TABLESPOONS (16 G) SESAME SEEDS
DIRECTIONS
In a medium-size or large wok over medium heat, heat the sesame oil until very hot. Add the carrots, bok choy, celery, onion, bamboo shoots, broccoli, red and green bell peppers, baby corn, and mushrooms. Stir-fry for 5 minutes, or until the vegetables are crisp but soft. Stir in the garlic, teriyaki sauce, and infused oil. Simmer for 2 minutes. Transfer to a serving bowl. Sprinkle with the sesame seeds and serve.
TIP: SERVE THIS OVER RICE OR YOUR FAVORITE NOODLES.
COFFEE SPICE–ROASTED BRUSSELS SPROUTS
YIELD: 4 SERVINGS
Even if you’re not a Brussels sprouts fan, you will be after a taste of these deliciously caramelized, garlicky sprouts. If you like your veggies spicy, increase the amount of Marley Coffee Spice Blend. These go nicely with Caribbean Pan-Seared Snapper Escovitch.
INGREDIENTS
21/2 PINTS (500 G) BRUSSELS SPROUTS, CLEANED, TRIMMED, AND HALVED
2 CLOVES GARLIC, MINCED
1/3 CUP (73 G) COCONUT OIL
2 TABLESPOONS (ABOUT 24 G) MARLEY COFFEE SPICE BLEND
KOSHER SALT AND FRESHLY GROUND BLACK PEPPER TO TASTE
DIRECTIONS
Preheat the oven to 375°F (190°C, or gas mark 5). In a large bowl, toss the Brussels sprouts with the garlic, coconut oil, Marley Coffee Spice Blend, salt, and pepper. Spread them evenly on a parchment paper–lined baking sheet. Roast for 20 minutes, stirring occasionally, or until the sprouts are golden brown and fork-tender.
TIP: CHOOSE BRIGHT GREEN BRUSSELS SPROUTS WITH COMPACT HEADS, AND KEEP THEM REFRIGERATED IN AN AIRTIGHT PLASTIC BAG FOR NO LONGER THAN 3 DAYS.
CHINESE-SPICED VEGETABLES AND TOFU
YIELD: 4 SERVINGS
Brewed coffee along with chili paste and hoisin sauce enliven the flavor of this pretty, healthy vegetarian main course—which is likely to become your go-to dish when cooking for those who don’t eat meat.
INGREDIENTS
3 TABLESPOONS (45 ML) SESAME OIL
1 TABLESPOON MINCED FRESH GINGER
1 CLOVE GARLIC, MINCED
2 HEADS BOK CHOY, WASHED, TRIMMED, AND ROUGHLY CHOPPED
2 HEADS BROCCOLI, CUT INTO FLORETS
1 (15-OUNCE, OR 425 G) CAN BABY CORN, DRAINED
1/4 POUND (115 G) SHIITAKE MUSHROOMS, TRIMMED AND SLICED
1 GREEN BELL PEPPER, CORED, SEEDED, AND DICED SMALL (1/2 INCH, OR 1 CM)
1 LARGE CARROT, JULIENNED
1/4 YELLOW ONION, DICED
1 BUNCH SCALLIONS (WHITE AND LIGHT GREEN PARTS), SLICED THIN, DIVIDED
1/3 CUP (80 ML) BREWED ONE LOVE COFFEE
1/4 CUP (60 ML) LOW-SODIUM SOY SAUCE
1/4 CUP (60 ML) VEGETABLE STOCK OR BROTH
2 TABLESPOONS (31 G) HOISIN SAUCE
1 TABLESPOON (15 G) CHILI PASTE
1 TABLESPOON (15 G) PACKED LIGHT BROWN SUGAR
2 TABLESPOONS (16 G) CORNSTARCH
1 (1-POUND, OR 454 G) PACKAGE FIRM TOFU, CUBED
DIRECTIONS
Preheat a large wok over medium heat for 2 minutes, or until very hot. Add the sesame oil and heat it for 1 minute, or until it shimmers. Add the ginger, garlic, bok choy, broccoli, baby corn, mushrooms, green pepper, carrot, onion, and half of the scallions. Stir-fry the vegetables for 5 to 6 minutes, or until the bok choy is wilted. Transfer to a large bowl and set aside.
Return the wok to medium heat. Add the coffee, soy sauce, vegetable stock, hoisin, chili paste, and brown sugar. Whisking constantly, bring the mixture to a rolling boil. Whisk in the cornstarch and continue to whisk until the sauce thickens, about 3 minutes. Return the vegetables to the wok and toss with the sauce.
Add the tofu and toss again. Transfer to a serving dish and garnish with the remaining scallions.
TIP: SERVE THIS COLORFUL, CRUNCHY DISH WITH WHITE RICE, IF DESIRED.
◁ COCONUT-CURRY ROOT VEGETABLE STEW WITH A COFFEE BROTH
YIELD: 4 TO 6 SERVINGS AS A MAIN COURSE
Slightly exotic and beautifully colored thanks to the curry powder, coffee, and coconut milk, this hearty stew makes a fine vegetarian main course.
INGREDIENTS
1/4 CUP (55 G) COCONUT OIL
1 YELLOW ONION, PEELED AND DICED
2 CLOVES GARLIC, MINCED
1 YUKON GOLD POTATO, PEELED AND DICED
1 VERY LARGE KABOCHA OR BUTTERNUT SQUASH, PEELED, SEEDED, AND CUT INTO 2-INCH (5 CM) CUBES
2 TABLESPOONS CHOPPED FRESH THYME LEAVES
1 LARGE CARROT, DICED
1 CUP (235 ML) COCONUT MILK
1/2 CUP (120 ML) VEGETABLE STOCK OR BROTH
1/2 CUP (120 ML) BREWED, COOLED ONE LOVE COFFEE
3 TABLESPOONS (19 G) CURRY POWDER
1 LEEK (WHITE AND LIGHT GREEN PARTS), CLEANED AND DICED
1 RED BELL PEPPER, CORED, SEEDED, AND SLICED THIN
1 HEAD CAULIFLOWER, CUT INTO FLORETS
3 TABLESPOONS CHOPPED FRESH ITALIAN PARSLEY
KOSHER SALT AND FRESHLY GROUND BLACK PEPPER TO TASTE
DIRECTIONS
In a large saucepan over medium heat, heat the coconut oil for 1 minute, or until very hot.
Add the onion, garlic, potato, and squash. Sauté for 5 minutes, stirring frequently, or until the onion is translucent. Add the thyme and cook for 2 or 3 minutes, stirring. Add the carrot and cook for 3 minutes more, stirring occasionally.
Stir in the coconut milk, vegetable stock, coffee, and curry powder. Reduce the heat to low and simmer for 25 minutes, stirring occasionally.
Add the leek, red bell pepper, cauliflower, and parsley. Simmer for 15 minutes more, or until the liquid is bubbling and the vegetables begin to soften. Taste and season with salt and pepper.
TIP: THIS IS NICE SERVED IN BOWLS WITH WHITE RICE, GARNISHED WITH FRESH HERBS OF YOUR CHOICE.
GRILLED VEGETABLE SKEWERS MARINATED IN COFFEE AND STAR ANISE–INFUSED OIL
YIELD: 3 TO 4 SERVINGS
A lemony marinade made with our Coffee and Star Anise–Infused Oil imparts a delicious flavor to these colorful vegetable skewers. Feel free to use whatever fresh vegetables you have on hand.
INGREDIENTS
FOR MARINADE:
1/4 CUP (60 ML) COFFEE AND STAR ANISE–INFUSED OIL
2 CLOVES GARLIC, MINCED
JUICE OF 1 LEMON
1 BUNCH FRESH BASIL, TRIMMED AND CHOPPED
KOSHER SALT AND FRESHLY GROUND BLACK PEPPER TO TASTE
FOR VEGETABLES:
1 LARGE ZUCCHINI, ENDS REMOVED, CUT INTO 1-INCH (2.5 CM) PIECES
1 LARGE YELLOW SUMMER SQUASH, ENDS REMOVED, CUT INTO 1-INCH (2.5 CM) PIECES
1 LARGE RED ONION, CUT INTO 1-INCH (2.5 CM) PIECES
2 CUPS (298 G) CHERRY TOMATOES, STEMMED
1 CUP (96 G) BUTTON MUSHROOMS, STEM ENDS TRIMMED
1 RED BELL PEPPER, CORED, SEEDED, AND CUT INTO 1-INCH (2.5 CM) PIECES
2 EARS FRESH CORN, HUSKED AND CUT INTO THIRDS
DIRECTIONS
TO MAKE THE MARINADE:
In a small bowl, whisk the infused oil, garlic, lemon juice, and basil. Season with salt and pepper.
TO MAKE THE VEGETABLES:
Onto 6 to 8 metal skewers, thread the zucchini, yellow summer squash, red onion, cherry tomatoes, mushrooms, red bell pepper, and corn. Arrange the skewers on a large baking sheet. Brush with the marinade, making sure they are completely coated. Let marinate for 10 minutes. Reserve any remaining marinade.
Preheat a grill to medium or place a grill pan over medium heat. Place the skewers on a grill rack and place this on the grill, or place the skewers directly on the grill pan. Grill for 3 minutes. Brush the skewers with any remaining marinade. Grill for 3 minutes more, or until the vegetables begin to color and soften.
TIP: SERVE THESE WITH YOUR FAVORITE MEAT, OR ENJOY AS A HEALTHY VEGETARIAN MEAL OPTION.
LENTIL AND WHITE BEAN BURGERS FLAVORED WITH MARLEY COFFEE SPICE BLEND
YIELD: 4 TO 6 BURGERS
You won’t miss the meat in these flavor-packed burgers, which have both red lentils and white beans, along with Marley Coffee Spice Blend for some extra kick.
INGREDIENTS
2 TABLESPOONS (28 G) UNSALTED BUTTER
6 TABLESPOONS (90 ML) EXTRA-VIRGIN OLIVE OIL, DIVIDED
1 SMALL YELLOW ONION, FINELY DICED
1 STALK CELERY, CHOPPED
1/2 LARGE CARROT, GRATED
1/4 CUP CHOPPED FRESH CILANTRO LEAVES
2 CLOVES GARLIC, MINCED
2 (14-OUNCE, OR 395 G) CANS WHITE BEANS, RINSED AND DRAINED
1 (14-OUNCE, OR 395 G) CAN RED LENTILS, RINSED AND DRAINED
2 TABLESPOONS (30 ML) FRESHLY SQUEEZED LEMON JUICE
1/2 CUP (23 G) FRESH BREAD CRUMBS
1 TABLESPOON MAYONNAISE
1 EGG
2 TABLESPOONS (ABOUT 24 G) MARLEY COFFEE SPICE BLEND
1/4 CUP (55 G) COCONUT OIL
DIRECTIONS
In a large skillet or sauté pan over medium heat, melt the butter with 3 tablespoons (45 ml) olive oil for 1 minute, or until very hot. Add the onion, celery, carrot, cilantro, and garlic. Cook for 2 to 3 minutes, or until the vegetables soften. Remove the pan from the heat and set aside.
In the work bowl of a food processor, combine the white beans, red lentils, lemon juice, and remaining 3 tablespoons (45 ml) olive oil. Pulse until the beans and lentils are fairly smooth. Transfer to a large bowl.
Stir in the bread crumbs, mayonnaise, egg, and Marley Coffee Spice Blend. Mix well. Add the sautéed vegetables. Shape the mixture into 4 to 6 patties of whatever size you prefer. Arrange the burgers on a parchment paper–lined baking sheet. Refrigerate for about 1 hour.
In a large skillet over medium heat, heat the coconut oil until very hot. Carefully place the burgers in the skillet and cook for about 3 minutes. With a large spatula, flip the burgers and continue to cook for 3 minutes more, or until steaming hot inside and crispy on the outside.
TIP: SERVE THESE BURGERS ON BURGER BUNS OR OPEN-FACED ON A SLICE OF TOAST.
HERB- AND GARLIC-ROASTED EGGPLANT WITH MARLEY COFFEE SPICE BLEND AND MOZZARELLA CHEESE
YIELD: 4 TO 6 SERVINGS
Eggplant can be a little bland on its own, but when marinated in garlic, basil, and lemon juice, plus Marley Coffee Spice Blend and Coffee and Star Anise–Infused Oil, it becomes incredibly flavorful. This is definitely hearty enough to be a main course, thanks to the generous amount of cheese.
INGREDIENTS
2 CLOVES GARLIC, MINCED
1 BUNCH FRESH BASIL, STEMMED AND TORN INTO PIECES, (1/4 CUP, OR ABOUT 9 G, RESERVED FOR GARNISH)
3 TABLESPOONS (ABOUT 36 G) MARLEY COFFEE SPICE BLEND
JUICE OF 1 LEMON
1/4 CUP (60 ML) COFFEE AND STAR ANISE–INFUSED OIL
3 EGGPLANT, SLICED ABOUT 1/2-INCH (1 CM) THICK LENGTHWISE
1 CUP (235 ML) MARINARA SAUCE
1 POUND (454 G) MOZZARELLA CHEESE, SLICED ABOUT 1/2-INCH (1 CM) THICK
GRATED PARMESAN CHEESE, FOR GARNISH
DIRECTIONS
Preheat the oven to 375°F (190°C, or gas mark 5). In a medium-size bowl, whisk the garlic, basil (except the 1/4 cup reserved for the garnish), Marley Coffee Spice Blend, lemon juice, and infused oil.
Arrange the eggplant in a single layer in a shallow roasting pan. Cut slits in each slice of eggplant. Evenly spoon the garlic and basil mixture over the slices. Roast for 20 minutes, turning once, or until fork-tender. Evenly spoon marinara sauce over each piece of eggplant. Top with mozzarella slices.
Preheat the broiler to low. Broil the eggplant for 3 to 4 minutes, or until golden brown. Garnish with the reserved basil and a sprinkle of Parmesan cheese.
ROASTED ROOT VEGETABLES
YIELD: 8 SERVINGS
When coffee is finely ground and paired with sweet-smelling pumpkin pie spice, aromatic fresh rosemary, a drizzle of olive oil, and a small scoop of dark brown sugar, an inimitable marinade results. Tossed with vegetables, this marinade imparts a deep, deliciously caramelized flavor. Enjoy this dish with roast chicken or pork, or serve as a side dish or main course.
INGREDIENTS
6 LARGE CARROTS, DICED
6 GOLDEN BEETS, PEELED AND DICED
6 TURNIPS, PEELED AND DICED
3 CASSAVA, PEELED AND DICED
2 LARGE BUTTERNUT SQUASH, PEELED, SEEDED, AND DICED
1/4 CUP (60 ML) EXTRA-VIRGIN OLIVE OIL
1/4 CUP (60 G) PACKED DARK BROWN SUGAR
1 TABLESPOON PUMPKIN PIE SPICE
1 TEASPOON VERY FINELY GROUND ONE LOVE COFFEE BEANS
3 SPRIGS FRESH ROSEMARY, LEAVES STRIPPED AND CHOPPED
DIRECTIONS
Preheat the oven to 375° F (190°C, or gas mark 5). In a large bowl, toss together the carrots, beets, turnips, cassava, and butternut squash. Add the olive oil, brown sugar, pumpkin pie spice, coffee, and rosemary. Toss to combine. Transfer to a large rimmed baking sheet and roast for about 25 minutes, stirring occasionally, or until fork-tender.
NOTE FROM ROHAN MARLEY
I CHOSE THE NAME, ONE LOVE, FOR THIS COFFEE BECAUSE “ONE LOVE” WAS ONE OF MY FATHER’S BIGGEST SONGS. LIKE JAMAICA, WHICH HAS CHINESE, EUROPEAN, AND ETHIOPIAN PEOPLE, THIS COFFEE IS A MELTING POT OF FLAVORS. I LOVE IT BECAUSE YOU CAN REALLY TASTE THE EARTH TONES, AND IT HAS GOOD BALANCE AND ACIDITY. ONE LOVE COFFEE GOES WELL WITH ETHIOPIAN, INDIAN, AND CHINESE FOOD.
COFFEE-INFUSED ROASTED VEGETABLE AND KIDNEY BEAN ENCHILADAS WITH MOLE SAUCE
YIELD: 6 ENCHILADAS
A nontraditional take on a Mexican classic, this dish features veggie-stuffed tortillas in a wonderful mole sauce burnished by One Love coffee. Try it when you have a craving for south-of-the-border fare!
INGREDIENTS
2 TABLESPOONS (30 ML) EXTRA-VIRGIN OLIVE OIL
2 SMALL TO MEDIUM-SIZE ZUCCHINI, ENDS TRIMMED, DICED
2 SMALL TO MEDIUM-SIZE YELLOW SUMMER SQUASH, ENDS TRIMMED, DICED
1 MEDIUM-SIZE RED ONION, DICED
1 RED BELL PEPPER, CORED, SEEDED, AND DICED
1 CLOVE GARLIC, MINCED
1/4 BUNCH FRESH CILANTRO, STEMMED AND CHOPPED
1 (8-OUNCE, OR 225 G) CAN WHITE BEANS, RINSED AND DRAINED
1/2 TEASPOON GROUND WHITE PEPPER
KOSHER SALT TO TASTE
JUICE OF 1/2 LEMON
1 BATCH MOLE SAUCE
6 LARGE CORN TORTILLAS
2 CUPS (240 G) GRATED MONTEREY JACK CHEESE
2 SCALLIONS (WHITE AND LIGHT GREEN PARTS), SLICED THIN
2 CUPS (400 G) COOKED BROWN RICE
1/2 CUP (60 G) SOUR CREAM
1 LARGE RED RADISH, SLICED THIN
DIRECTIONS
Preheat the oven to 350°F (180°C, or gas mark 4).
Preheat a medium-size skillet or sauté pan over medium heat. Add the olive oil and, when it is very hot, add the zucchini, summer squash, red onion, red bell pepper, garlic, and cilantro. Sauté for about 2 minutes, or until the vegetables begin to soften. Stir in the white beans, white pepper, salt, and lemon juice. Remove from the heat and set aside.
Cover the bottom of a large baking pan with a layer of mole sauce. Place 1 tortilla on a clean work surface and place some sautéed vegetables in the center. Roll the tortilla and place it in the baking pan seam-side down. Repeat with the remaining tortillas and vegetables, until all of the tortillas are filled and arranged in a single layer in the pan. Top with mole sauce, Jack cheese, and scallions. Bake for 25 minutes, or until bubbly and hot. Serve with the brown rice and garnish with sour cream and radish slices.
◁ COFFEE-SPICED VEGETABLE TACOS
YIELD: 6 TACOS
The vegetables for this fun, casual dish are spiked with cumin and Marley Coffee Spice Blend, sautéed, and stuffed into warm corn tortillas. The accompanying crunchy, colorful slaw contains yucca in addition to cabbage and carrot.
INGREDIENTS
FOR SLAW:
1 CUP (70 G) THINLY SLICED PURPLE CABBAGE
1/2 YUCCA, CUT INTO VERY THIN STRIPS
1 CARROT, CUT INTO VERY THIN STRIPS
1/4 CUP (60 ML) EXTRA-VIRGIN OLIVE OIL
JUICE OF 1 LIME
1 TEASPOON AGAVE NECTAR
FOR TACOS:
1/4 CUP (60 ML) EXTRA-VIRGIN OLIVE OIL, PLUS MORE FOR BRUSHING THE GRILL PAN
1 ZUCCHINI, ENDS TRIMMED, SLICED
1 YELLOW SUMMER SQUASH, ENDS REMOVED, SLICED
2 EARS FRESH CORN, HUSKED, KERNELS SCRAPED FROM THE COB, COBS DISCARDED
1/4 MEDIUM-SIZE ONION, CHOPPED
1 CLOVE GARLIC, MINCED
1 BUNCH KALE, CLEANED AND CHOPPED
1 GREEN BELL PEPPER, CORED, SEEDED, AND DICED
1/2 BUNCH FRESH CILANTRO, STEMMED AND CHOPPED
1 TABLESPOON MARLEY COFFEE SPICE BLEND
1 TEASPOON GROUND CUMIN
KOSHER SALT AND FRESHLY GROUND BLACK PEPPER TO TASTE
6 CORN TORTILLA SHELLS
FOR GARNISH:
QUESO FRESCO, SOUR CREAM, FRESH CILANTRO LEAVES, AND LIME WEDGES
GRILLED OR ROASTED SCALLIONS (OPTIONAL)
DIRECTIONS
TO MAKE THE SLAW:
In a large glass bowl, toss together the cabbage, yucca, and carrot. Add the olive oil, lime juice, and agave nectar. Toss again until all ingredients are well mixed. Cover and refrigerate.
TO MAKE THE TACOS:
In a medium-size skillet or sauté pan over medium heat, heat the olive oil for 1 minute. Add the zucchini, summer squash, corn, onion, garlic, kale, green bell pepper, cilantro, Marley Coffee Spice Blend, cumin, salt, and pepper. Sauté for 2 minutes.
Preheat a grill pan over medium heat for 1 minute. Brush the pan with olive oil. Place the tortilla shells on the pan for 1 minute, or until very warm. Transfer to a serving platter and fill with sautéed vegetables. Top with slaw. Garnish with queso fresco, sour cream, cilantro, lime, and, if desired, grilled or roasted scallions.