Watermelon Radish Mini Tacos

Watermelon Radish Tacos | She Paused 4 Thought

There are some dishes where even a carnivore won’t miss the meat because an explosion of flavors transcends every expectation. When you maximize flavor combinations, even the most ordinary dish becomes extraordinary.

So, you might ask, how does one learn to maximize flavor and become a culinary flavor superstar? A great starting point is the The Vegetarian Flavor Bible, by Karen Page and Andrew Dornenburg, a brand new and truly amazing reference book that allows you to unleash your inner creative chef and turn up the flavor volume way high in your cooking.

Flavor Virtuosos

I recently attended a book-signing event for The Vegetarian Flavor Bible at Melissa’s Produce. As you can probably see by the photo below, I’m an unabashed fan of these two-time James Beard Award winners.

The Vegetarian Flavor Bible | She Paused 4 Thought

I already have Karen & Andrew’s book, The Flavor Bible. It is my go-to book when I need inspiration for creating a recipe or help with ingredient substitutions. The Vegetarian Flavor Bible expands into even greater detail about a wider range of plant-based ingredients, including vegetables, fruits, legumes, grains, nuts and more.

The Vegetarian Flavor Bible | She Paused 4 Thought

The book profiles hundreds of foods giving their peak seasons, botanical relatives, possible substitutes, pairings, nutritional profiles, serving suggestions, flavor volume levels (quiet to extremely loud) and other cooking tips. All this is what makes the book a must if you want to take your cooking to the next level.

The Event

MelissasProduce|She Paused 4 Thought

We started our delicious meal with fresh vegetables and fruits from Melissa’s Produce.

MelissasProduce|She Paused 4 Thought

Chef Tom Fraker walked us through all of the culinary delights prepared for us. My favorite was the Watermelon Radish Tacos. They’re crisp, slightly spicy, and taste like a spring garden in your mouth, in addition to being stunning on a plate.

MelissasProduce|She Paused 4 ThoughtRoasted Bell Pepper, Basil & Parmesan Hummus & Spanish Marinated Portobello Mushrooms with Dutch Yellow Potatoes

carrots-soy_burgersRoasted Parsnips, Carrots & San Marzano Tomatoes & Soy Sloppy Joes

These sandwiches were made with Melissa’s Soy Ground. I honestly couldn’t tell there wasn’t any meat in it. Quite amazing.

MelissasProduce|She Paused 4 Thought

We all managed to save room for delicious Strawberry-Rhubarb Muffins topped with Ojai Pixie Tangerines.

From Melissa's Produce event featuring The Vegetarian Flavor Bible | She Paused 4 ThoughtOnce our palates and stomachs were satisfied, Karen gave a compelling talk about her journey to becoming vegetarian. She had lost several family members to cancer, which made her rethink her carnivore ways. I, like her, was shocked to learn that the number-one cause of death in America is nutritionally controllable diseases such as cancer, heart disease, and diabetes. After eliminating meat Karen eliminated her digestive issues and lost 20 lbs. in the process.

Karen contends that a plant based diet is the healthiest way to eat. I agree, and this is one reason The Vegetarian Flavor Bible is a new staple in my kitchen even though I haven’t cut meat completely out.

Even if you consider yourself a committed carnivore, this book will help you create endless possibilities for astounding flavor combinations.

Today’s recipe:

If you haven’t ever encountered a watermelon radish you are in for a real treat. Karen Page describes them in The Vegetarian Flavor Bible as slightly sweet, with notes of jicama and/or pepper. I say they look like summer and taste like spring, and inspire a masterpiece on a plate or canvas. (This is why I will leave describing food to the experts.)

Note: Watermelon radishes are an heirloom Chinese Daikon radish. It is a member of the Brassica (mustard) family along with arugula, broccoli and turnips. You can find them in higher end grocery stores and at local farmer’s markets.

Watermelon Radish Tacos | She Paused 4 ThoughtPrint

Vegetarian Flavor Bible
Author: 
Recipe type: Vegetarian appetizer
 
Ingredients
  • ½ Melissa's Kool Cabbage (or Napa cabbage), shredded
  • ¼ red onion, diced small
  • 2 each purple, yellow and orange baby carrots, tops removed; halved lengthwise; sliced thin
  • 4 tablespoons seasoned rice vinegar
  • 1 pinch kosher salt
  • 1 pinch freshly ground pepper
  • 1 Melissa's watermelon radish, sliced very thin
  • 1 small bunch fresh cilantro, chopped fine
  • 2 fresh limes, cut into small wedges
  • 20 toothpicks
Instructions
  1. Place the cabbage, red onion and carrots in individual bowls and add equal amounts of the rice vinegar. Season them with the salt and pepper and toss. Place equal amounts of the cabbage, onion and carrots onto each of the radish slices. Add the cilantro, fold them in half and secure with a toothpick. Serve with the lime wedges.
Notes
Yield: 20 mini tacos.

I love so many cookbooks for various reasons, but I don’t write about them. This book is one of my newest favorites along with The Flavor Bible. Even thought there aren’t any recipes in this book, the possibilities of new creations will keep you inspired for a lifetime.

Life is too short not to make food you love.
…and then, she paused for thought.

About Cathy Arkle

Cathy Arkle is a food blogger, culinary explorer, graphic artist, and cooking class junkie. Her inspirations come from her travels across the globe (50 countries) in the last 20+ years partaking in various ethnic cuisines while working as a graphic artist for major networks (NBC, ABC, CBS, FOX & ESPN). She has collected a few Emmys in the field of graphic design for sports & entertainment. Cathy is also a graduate of the Pro Chef courses at The New School of Cooking in Culver City, CA

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20 Responses to Watermelon Radish Mini Tacos

  1. Leslie Macchiarella March 7, 2015 at 1:58 pm #

    I’m always learning something new from you! Now I know about watermelon radishes sliced thin and piled high with goodness! Awesome and lovely!

    • Cathy Arkle March 7, 2015 at 2:13 pm #

      Thanks Leslie. They are quiet refreshing as well.

  2. cookingontheweekends March 7, 2015 at 4:36 pm #

    Cathy, this is such an excellent recap, and you captured the beauty of the event perfectly. Just lovely. 🙂

  3. Cathy Arkle March 7, 2015 at 5:14 pm #

    Thanks Valentina! It was such a wonderful event.

  4. Nanette March 7, 2015 at 6:50 pm #

    Those tacos are sooooo beautiful! Wish I could have them for dinner! I’m very interested in the new Vegetarian Flavor Bible although sadly I’m not sure how to use a “flavor bible.” Next blog? 🙂

    • Cathy Arkle March 7, 2015 at 7:05 pm #

      Thanks Nan. What a great idea, I will dive further into how I use this book in a future post.

      Every time I need to substitute something I go to the Flavor Bible. When I am creating a new recipe I look at flavor profiles to determine what works together. A lot of times I see combination in the book that I never would have thought of. It is book of inspirations for me.

  5. Nancy Rose Eisman March 9, 2015 at 4:52 pm #

    Ditto what Valentina said. You really did the event, food, and especially the book justice. Of course the fact that your photography is outstanding doesn’t hurt! Looking forward to more recommendations from you.

    • Cathy Arkle March 9, 2015 at 9:46 pm #

      Thanks Nancy, Melissa’s Produce has such great events. I can’t say enough good things about the book or the authors.

  6. Kelly Page March 9, 2015 at 4:55 pm #

    You were the person who turned me on to the Flavor Bible, and it is indeed my cooking bible that I use every week. I wasn’t aware of the Vegetarian version. I need to order it now!

    Your radish tacos are spectacular!

    • Cathy Arkle March 9, 2015 at 9:46 pm #

      Thanks Kelly, you will LOVE the Vegetarian Flavor Bible. I don’t know how people create recipes without it.

  7. sippitysup March 10, 2015 at 9:06 am #

    This is just so clever. Perfect party food and I can’t wait to try it. GREG

  8. nancy March 10, 2015 at 7:44 pm #

    Fabulous write up of the event and I loved those little radish tacos – can’t wait to make them!!

  9. Sue/theviewfromgreatisland March 17, 2015 at 12:02 pm #

    These are adorable!! Pinning 🙂

    • Cathy Arkle March 28, 2015 at 6:18 pm #

      Thanks Sue! They are adorable and tasty as well. Thanks for stopping by!

  10. Priscilla @ She's Cookin' May 7, 2015 at 3:21 pm #

    Watermelon radishes are so incredibly beautiful – I wish they were more widely available. I’m sorry I had to miss this event, I heard Karen and Andrew speak at IFBC in Seattle and Nancy brought me the book, so I’ll just have to make that gorgeous taco myself!

    • Cathy Arkle May 7, 2015 at 3:46 pm #

      Priscilla is was one of my favorite events. I was so inspired. And yes, I do wish watermelon radishes were more available as well.

  11. CHERI NEWELL May 25, 2015 at 7:26 pm #

    Who knew a “Taco” could look so appetizing??? Just gorgeous color and looks so tasty!!!

  12. Chicory App June 4, 2015 at 1:04 pm #

    Amazing recipe! I never knew such a dish even exist! This is one of the best “food discovery” moments in my life and I’m definitely trying out that recipe some time.
    I work for a foodtech company called Chicory and wonder if you would be interested in becoming our recipe partner!? Please let me know!

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