Mexican Street Corn W. Lime Crema & Coriander

Print Recipe
Mexican Street Corn W. Lime Crema & Coriander
Votes: 0
Rating: 0
You:
Rate this recipe!
Servings
ears of corn
Ingredients
  • 12 ears of fresh sweet corn
  • 1 cup of cashews soak for at least 4 hours
  • 1/3 cup fresh lime juice
  • 3 tablespoons coconut milk
  • 1/8 teaspoon Sea salt
  • 1/4 cup water
  • 1/2 bunch chopped fresh coriander
  • sesame seeds to garnish
Servings
ears of corn
Ingredients
  • 12 ears of fresh sweet corn
  • 1 cup of cashews soak for at least 4 hours
  • 1/3 cup fresh lime juice
  • 3 tablespoons coconut milk
  • 1/8 teaspoon Sea salt
  • 1/4 cup water
  • 1/2 bunch chopped fresh coriander
  • sesame seeds to garnish
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Preheat BBQ/Grill, on a medium/low heat.
  2. Remove husks and silk from corn, leaving a bit of the stalks to hold onto when eating.
  3. Prepare lime crema by combining cashews (drained) with lime juice, coconut milk, salt and water. Blend until creamy. Add additional water, one tablespoon at a time, if needed. Crema should be thin enough to easily pour buy not watery.
  4. Grill corn over medium heat, turning often, until cooked through and slightly charred.
  5. Presentation is so much with this dish so have fun with it! Place grilled corn on a platter, drizzle with crema, sprikle generously with coriander, sesame seeds and sea salt flakes. Enjoy!
Share this Recipe

Harissa-Roasted Broccoli, Tofu, and Quinoa Bowl

Print Recipe
Harissa-Roasted Broccoli, Tofu, and Quinoa Bowl
Votes: 0
Rating: 0
You:
Rate this recipe!
Servings
Ingredients
  • 250 g extra-firm tofu
  • 3 garlic cloves grated
  • 2 tablespoons harissa paste
  • 7 tablespoons olive oil divided
  • 1/4 cup apple cider vinegar divided
  • Sea salt flakes freshly ground pepper
  • 1 large head of broccoli cut into large florets with some stalk attached
  • 1.5 cups quinoa
  • 1/2 inch red onion cut into 1/2slices
  • leaves Sliced avocado and mint for serving
Servings
Ingredients
  • 250 g extra-firm tofu
  • 3 garlic cloves grated
  • 2 tablespoons harissa paste
  • 7 tablespoons olive oil divided
  • 1/4 cup apple cider vinegar divided
  • Sea salt flakes freshly ground pepper
  • 1 large head of broccoli cut into large florets with some stalk attached
  • 1.5 cups quinoa
  • 1/2 inch red onion cut into 1/2slices
  • leaves Sliced avocado and mint for serving
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Preheat oven to 200c. Lay a double layer of paper towel on a large plate. Place tofu on towel, then cover with another layer of towel. Cover with another plate and place something heavy (a few cans of beans or tomatoes will work) on plate to act as a weight. Let sit at least 10 minutes; pressing out excess liquid in tofu is key to a crisp, not soggy, bowl. Remove weight and towels and cut tofu into 5cm pieces.
  2. Whisk garlic, harissa, 1/4 cup plus 2 Tbsp. oil, and 3 Tbsp. vinegar in a large bowl; generously season with salt and pepper. Toss broccoli and tofu in harissa mixture until coated. Season with salt and pepper. Transfer broccoli mixture to a lined baking tray, spread out evenly, and roast, turning everything halfway through, until broccoli is lightly browned and cooked through, 30–40 minutes.
  3. Meanwhile, place quinoa in a small bowl and cover with cold water. Let soak about 15 minutes, then drain through a fine-mesh sieve. Cook quinoa in a large pot of boiling salted water, stirring occasionally so quinoa doesn’t stick to bottom, until tender, 10–12 minutes. Drain again; transfer to a medium bowl. Toss and fluff with remaining 1 Tbsp. oil and 1 Tbsp. vinegar; season with salt and pepper.
  4. Divide quinoa among bowls. Top with broccoli mixture, onion, avocado, and mint.
Share this Recipe

LEMONY CAULIFLOWER CAKE

Print Recipe
LEMONY CAULIFLOWER CAKE
Votes: 0
Rating: 0
You:
Rate this recipe!
Course Dessert
Servings
6 inch cake
Ingredients
  • Crust Ingredients:
  • 1.5 cups pumpkin seeds (or sunflower seeds or any nut of your choice if not nut-free)
  • 8 soft medjool dates pitted
  • 1 tbsp maple syrup
Filling:
  • 2 cups steamed cauliflower florets
  • 2 medium avocados peeled and de-seeded
  • 1 cup chopped pineapple fresh or thawed out
  • 8 tbsp maple syrup
  • 6 tbsp lemon juice
  • 1/2 tsp lemon extract or zest of 1 lemon or more to taste
  • 1 tsp pure vanilla extract
  • 1/4 tsp salt
  • pinch optional: aof turmeric for a yellower colour I didn't use
  • 1/4 cup poppy seeds
  • Toppings:
  • a few handfuls of pumpkin seeds poppy seeds, and fresh flowers
Course Dessert
Servings
6 inch cake
Ingredients
  • Crust Ingredients:
  • 1.5 cups pumpkin seeds (or sunflower seeds or any nut of your choice if not nut-free)
  • 8 soft medjool dates pitted
  • 1 tbsp maple syrup
Filling:
  • 2 cups steamed cauliflower florets
  • 2 medium avocados peeled and de-seeded
  • 1 cup chopped pineapple fresh or thawed out
  • 8 tbsp maple syrup
  • 6 tbsp lemon juice
  • 1/2 tsp lemon extract or zest of 1 lemon or more to taste
  • 1 tsp pure vanilla extract
  • 1/4 tsp salt
  • pinch optional: aof turmeric for a yellower colour I didn't use
  • 1/4 cup poppy seeds
  • Toppings:
  • a few handfuls of pumpkin seeds poppy seeds, and fresh flowers
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Process all crust ingredients into a sticky crumble in a food processor. Transfer the mixture into a 6" springform pan with tall walls. Press down to compact into an even crust along the base. Freeze while working on the next step.
  2. Blend all filling ingredients, except poppy seeds, into a smooth mixture in a power blender.
  3. Add in the poppy seeds and pulse briefly to blend them in without crushing them (or can stir them into the mixture by hand if you prefer). Transfer this mixture over the prepared crust and smooth out the top.
  4. Sprinkle with any desired toppings (except fresh flowers) and freeze for 5-6 hours or overnight.
  5. Decorate with fresh flowers prior to serving if using. Thaw the cake out on the counter a few minutes and enjoy!
Share this Recipe