16 de enero de 2018

TUESDAY




Happy Holidays everyone, I've been very busy these days but I have a new recipe, but first check this out ,  I’ve come to learn that Cinco de Mayo( and you guys) is celebrated more here in the States than it is in Mexico. So with that in mind, I’m bringing you this delicious (and completely inauthentic) recipe. Plus, I can’t think of anything that represents America-mex as much as a burrito bowl, can you?

Ingredients
3 corn tortillas, sliced into strips
3 cups loose packed cauliflower florets
2 large leeks, white and light green parts, rinsed well & sliced
2 poblano peppers, stem, seeds and ribs removed, thinly sliced
1 garlic clove, minced
½ teaspoon dried Mexican oregano
1 cup cooked black beans, drained and rinsed
2 ripe mangoes, cubed
1 avocado, cubed
½ cup chopped cilantro
1 lime, sliced into wedges
extra-virgin olive oil
sea salt and freshly ground black pepper
Green Chile Cashew Cream:
1 cup cashews, soaked 3 to 4 hours, preferably overnight, drained and rinsed
2 tablespoons canned mild green chiles, more if desired
1 scallion, chopped
⅓ cup cilantro, coarsely chopped
1 garlic clove
juice of 1 lime
½ cup fresh water, plus more as needed
sea salt and freshly ground black pepper

Instructions
Make the cashew cream. In a blender, combine the cashews, green chiles, scallion, cilantro, garlic, lime juice, water and a pinch of salt and pepper. Blend well and season to taste. Add additional water if necessary to get your blender blade moving. Chill until ready to use.

Preheat the oven to 350°F and line a baking sheet with parchment paper. Place the tortilla strips on the baking sheet and toss with a drizzle of olive oil and a pinch of salt. Bake for 10 minutes or until crispy. Remove from the oven and set aside.

Make sure your cauliflower is fully dry. Place the cauliflower in a food processor and pulse until it has the texture of rice. 
Work in batches if necessary and don’t over process or it will get mushy.
In a large skillet, heat 1 teaspoon of olive oil over medium heat. Add the cauliflower and sauté until heated through, about 5 minutes. 
Season with salt, pepper and a squeeze of lime juice to help remove any bitterness from the raw cauliflower. Skip this step if you prefer raw cauliflower rice. 
Remove from the skillet and portion the “rice” into 4 serving bowls.
In a medium skillet, heat 1 teaspoon of olive oil over medium heat. Sauté the leeks and poblanos with generous pinches of salt and pepper.
 Cook until soft for 7 to 10 minutes, and then add the minced garlic and oregano. Stir, cook for 1 minute, then add a squeeze of lime and remove from heat. Distribute among the bowls.
To the bowls add the black beans, mango, avocado, and cilantro. Top with the crispy tortilla strips and serve with the green sauce and extra lime wedges.




Notes
Other vegetables that would be good here: chopped tomato, grilled corn, chicken or baked tofu, and roasted sweet potatoes.

If raw cauliflower is too veggie for you, mix the cauliflower “rice” with equal parts cooked rice or quinoa.

Recipe By loveandlemons

27 de diciembre de 2017

CAULIFLOWER RICE BURRITO BOWL

DU MONDE

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18 de diciembre de 2017

DU MONDE

When my mom and I got to eat dinner by ourselves, I’d often vote for Mexican food as always just for the tortillas and queso,  in some days a very traditional food from my hometown but  I’m still a sucker for chips and good queso, and I still haven’t learned to save room for dinner.


Here’s my fresher, plant-based take: A vegetarian taco salad that serves as a balanced, full meal in a bowl. 






Vegan Taco Salad Ingredients:

• 3/4 bag organic arugula
• ½ 15.25oz can organic corn (no sugar added)
• ½ 15oz can organic black beans
• ½ 3.8oz can sliced black olives
• 1 large handful sliced organic mixed tomatoes
• 1 cubed avocado
• 1 almond flour tortilla (you can find these at Whole Foods)

Creamy Cilantro Lime Dressing:
• 1 cup soaked cashews
• 3½ tbsp olive oil
• 1 lime
• 3 tbsp pure water
• ½ tbsp cilantro leaves
• 1/8 tsp sea salt
• pinch of black pepper



Directions:
1. Soak cashews for 24 hours or at least overnight.
2. To make dressing, blend cashews, olive oil, juice of lime, water, cilantro, sea salt, and pepper together in high-powered blender.
3. Using a pizza cutter, slice tortilla into small strips and bake in oven at 350 degrees for approx. 3-5 minutes. Keep an eye on it because it does get crispy fast.
4. Add arugula to large mixing bowl.
5. Add corn, beans, olives, tomatoes, and avocado.
6. Top with crunchy tortilla strips and approx. 2 tbsp dressing. Mix together well.
Note: You will have plenty of dressing left over, so make sure to save in a small jar with a lid, refrigerate and use for future tasty salads!
 You have to tell me what you think!
The only thing that's missing is the fried tortilla bowl- just kidding

7 de noviembre de 2017

VEGAN TACO SALAD

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