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Raciónes: 2

Ingredientes

  • 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

Nutrition Facts

Amount Per Serving %DV
Serving Size 231g
Recipe makes 2 servings
Calories 345  
Calories from Fat 270 78%
Total Fat 29.96g 37%
Saturated Fat 5.39g 22%
Trans Fat 0.0g  
Cholesterol 10mg 3%
Sodium 1451mg 60%
Potassium 970mg 28%
Total Carbs 18.69g 5%
Dietary Fiber 12.3g 41%
Sugars 1.83g 1%
Protein 6.01g 10%
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