On a recent trip to visit a friend in the mountains, we made a dish inspired by this Michael Natkin’s recipe for Cauliflower and Chickpea Tapas with Parsley-Fennel Mayonnaise. On the fly, I recreated the basic elements of the dish, subbing bottled oj for the mandarin oranges, changing up the spices a bit, and veganizing the mayo dressing. I served it over a bed of arugula with a little rice.
We took the night off from testing, but we’ve been so delighted with all of Taymer’s recipes, that we ended up with a Caribbean inspired dinner anyway. We made an amazing bean soup, incorporating some of the seasonings and cooking techniques we’ve learned recently, and a zesty salad: swiss chard, oranges, avocado, hearts of palm, radishes, and a dressing made of Tay’s bajan seasoning and tahini.