A MEXICAN FEAST Recipe
I was born in Southern California, which means I was raised on some of the best and cheapest mexican food around. I always joke that in LA, you could go to any hole in the wall and get a burrito, rice + beans, chips + guac with a homemade (family-recipe) salsa for under $10. That's not the case in NYC. I know I may be a mexican foodie snob, but I'm not paying 12 bucks for five chips and a tablespoon of mashed avocado. So, I make it instead.
- 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
- This summer I discovered the many ways a plantain can function. I was obsessed with them after finding them at my local market, and being intimidated by opening one. As a mexican feast is not one without a taco and/or burrito, I bring you my favorite way to eat them; two ways:
- (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
7. Garnish Ezekial sprouted corn tortilla with grapeseed oil vegenaise, hot sauce and sprouts; ENJOY.