A MEXICAN FEAST Recipe by Julia

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3 votes | 949 views

Servings: 2

Ingredients

Adapted from my mother's take on guacamole, but a vegan version:
GUACAMOLE DE PAMELA
2-3 Mashed Avocados
1 Large clove of garlic, minced
1/4c Salsa (hot)
2T Grapeseed oil vegenaise
1t Sea salt
1-2T Lemon/Lime juice (fresh)
1-2 Jalapenos, minced
Add hot sauce and cayenne pepper to taste
Serve with organic blue corn tortilla chips
(ripe) PLANTAIN TACO
1. Cook crimson quinoa: 1 cup grain, 1.5 cup water (boil + simmer 12-15 min)
2. Use ripe plantains, cut down skin of one side and peel, add to bowl & whisk
3. Add mashed plantain to quinoa (stir) as it finishes cooking and keep lid on to cook
4. Add clove of minced garlic, sliced jalapeno and 1 tsp. coconut oil
5. Add whole cherry tomatoes, cubed avocado and a can of eden black beans
6. Season with sea salt, cayenne pepper and red pepper flakes
7. Garnish Ezekial sprouted corn tortilla with grapeseed oil vegenaise, hot sauce and sprouts; ENJOY.
(green-ish) PLANTAIN TACO
1. Cook millet: 1 cup grain, 2 cups water (or mushroom broth)
2. Use slightly less-ripe plantain, some brown spots + firm (cut down side and peel)
3. Slice like a banana, fry in a pan like pancakes with coconut oil until browned
4. Add plantain to cooked millet with avocado, black bean, salsa and sprouts
5. Add clove of garlic and whole jalapeno, minced
6. Season with sea salt, cayenne pepper and red pepper flakes

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