Plantain Tartlets with Guacamole, Spicy Lime Cauliflower Steaks, Hot n Spicy Mexican Street Corn
Updated: Aug 27, 2019
Plantain Tartlets Stuffed With Guacamole
Cooking Time - 10 Minutes
For the tartlets:
2 plantains or green bananas
vegetable oil for frying
For the Filling
1/2 cup sweet corn
1/2 bunch of cilantro
1 avocado juice of half lemon
2 garlic cloves pepper salt
Peel the plantains and cut them into slices.Heat a large amount of oil in a frying pan and fry the plantain slices for 30 seconds and drain them.To make the tarts we need an oven tray for muffins. With the banana slices cover the bottom and the edges of each mold by smashing them a bit with the fork. Bake the tarts for 5-10 minutes at 350ºF.Prepare the filling. Mash the avocado and mix it with the lemon juice, salt, pepper, chopped garlic, chopped tomatoes, cilantro and corn.Fill the tarts and serve.
Comforting meat-free dinners that are varied, colorful, and delicious. Vegan food has always called my attention because it is varied, colorful, and delicious; there are surprising combinations which create extraordinary and unexpected tastes. However, the most important fact is that no animal has to get hurt in order to eat well. I went vegan in 2011 and it was the best choice I have ever made. First, I did it to save animals, but then later I realized how beneficial it was for both the environment and health. I love trying new recipes and share my vegan creations with everyone, that is why I started my blog Vegspiration, where anyone can find something to get inspired and take the path towards veganism.
Spicy Lime Cauliflower Steaks
Since cauliflower steaks essentially absorb any flavor you cook them in, they can be made in countless different ways! In this particular recipe, they are seasoned with lime, paprika, cumin, and agave nectar for a touch of sweetness. Simple, quick, and extremely flavorful!
For the Spicy Lime Cauliflower Steaks:
1 large head of cauliflower
1/4 cup olive oil2 limes, zest and juice
2 garlic cloves, finely grated
1 teaspoon agave nectar
2 tablespoons smoked paprika
1 tablespoon cumin
1 teaspoon salt 1/4 cup finely chopped cilantro leaves
Lime wedges, to serve
For the Raw Vegan Chimichurri:
1/2 cup parsley leaves
1/2 cup cilantro leaves
3/4 cup olive oil
1/4 cup red wine vinegar
3 garlic cloves
1 teaspoon red pepper flakes
1/2 teaspoon salt
1/2 teaspoon pepper
Start by washing and cutting the cauliflower into thick steaks, the remaining florets can be saved and used for another dish or juicing.Mix all ingredients, except the cilantro, in a small mixing bowl, brush the cauliflower steaks, and then use the remaining sauce in the pan.Fry the steaks in medium-high heat for 3-5 minutes on each side. The steaks are ready when the cauliflower steaks turn softer and have a nice golden color.Serve with some freshly squeezed lime and cilantro.To eat the steaks with some raw vegan chimichurri sauce, all you need to do is blend all the ingredients in a food processor and pulse for 15-20 seconds.
Final cooking time will depend on how thick you cut the steaks and on the heat level. The original recipe of the cauliflower steak is adapted from The Kitchn. The chimichurri recipe was adapted from Tastes Lovely.
Natalie Yonan is a raw chef and recipe developer, she's the blogger behind Happy Health Blog. She combines her biggest passions of healthy foods and beauty by creating delicious, stunning, healthy and easy to make dishes that inspire people to bring more plant foods into their diets. She travels the world, experiments in the kitchen, and she's started her own raw dessert company and set up workshops to share her passion for food with the world.
Hot n’ Spicy Mexican Street Corn
Grilled sweet corn sprinkled with cayenne pepper, drizzled with chipotle-spiked sauce and topped with fresh cilantro!
Traditional street corn is served with cotija cheese, a seasonal cheese named after a town in Mexico. This sauce is hot
Ingredients - For the Corn:
4 ears of corn
Extra virgin olive oil
For the Chipotle Mayo:
1/4 cup vegan mayo
1 chipotle pepper in adobo sauce
1 tablespoon lime juice
Fresh cilantro to garnish .
Drizzle shucked corn with olive oil and sprinkle with sea salt and a small dash of cayenne pepper.
Place on a hot grill and rotate a quarter of a turn ever 2-3 minutes until corn is tender and has light grill marks, around 10 minutes.
Meanwhile, place mayo, chipotle pepper in adobo sauce and lime juice in a food processor. Blend until creamy.
Drizzle hot corn with chipotle mayo and garnish with fresh cilantro leaves.
Total Calories: 677 | Total Carbs: 177 g | Total Fat: 22 g | Total Protein: 23 g | Total Sodium: 986 g | Total Sugar: 38 g Calculation not including olive oil or salt.
Easy-to-make, nourishing recipes for busy families. Crissy is a registered dietitian, wife, mom and creator of the blog where she shares easy-to-make, nourishing recipes for busy families. She has a passion for helping others find balanced health and wellbeing through a healing diet.
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Hi, I am Anu, an Engineer by profession and a foodie cum by heart. When I am not tinkering with my computer at work, I am tinkering with my pots &; pans at home. You will find me either cooking or eating or reading about food or watching food shows. I am the author of One Teaspoon of Life.
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