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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
View Full Recipe at Sassy Kitchen
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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