recipes
Baja Cauliflower Tacos Recipe courtesy of Chef Eddie Garza All recipe components gluten-free, soy-free, nut-free Makes 12 to 14 tacos The Batter: 2 c. garbanzo bean flour ½ c. coarse corn meal 2 t. baking powder 1 t. dulse flakes 1 t. ground cumin 1 t. chili powder 1 t. garlic powder ½ t. salt ½ t. black pepper 2 (12-ounce) bottles of Mexican lager In a large bowl, whisk together the garbanzo bean flour, cornmeal, baking powder, dulse flakes, cumin, chili powder, garlic powder, salt, and pepper. Pour in 1½ bottles of beer and whisk well. The batter should resemble a slightly thick pancake batter.
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The Tacos: 1 head cauliflower, cut into bite-size florets 4 c. vegetable oil, for frying Salt 12 to 14 corn tortillas 2 to 3 c. red cabbage, julienned 1 c. chipotle aquafaba mayo (recipe below) 2 c. mango salsa (recipe below) Toss the cauliflower into the batter and coat well. Heat the oil in a large pot on medium heat to 350°F. Use a thermometer to check the temperature. When the oil has reached the right temperature, carefully drop in a few pieces of cauliflower, one at a time, and cook 3 to 4 minutes each. When the pieces are nicely browned, remove with tongs and place on a heatresistant plate lined with paper towels, or a roasting rack, to allow excess oil to drip. Repeat until all the cauliflower is cooked. Lightly sprinkle the fried bits with salt. The Chipotle Aquafaba Mayo: Makes approximately 2 cups ½ c. aquafaba ¼ t. cream of tartar ½ t. mustard powder 1 t. salt 2 t. fresh lime juice 1 t. apple cider vinegar
2 t. agave 2 chipotle peppers in adobo, plus 1 teaspoon of adobo sauce, pureed 1 ½ c. sunflower oil In a 32-oz. mixing bowl, add aquafaba and whisk with a hand mixer for 3 to 5 minutes. Add cream of tartar, mustard powder, salt, lime juice, vinegar, agave, and chipotle puree. Whisk for 2 to 3 more minutes. Slowly add in oil while whisking constantly as mayo begins to thicken. Once all the oil has been added and well incorporated, transfer chipotle mayo to a mason jar and chill until ready to use. The Mango Salsa: Makes 2 cups 2 large mangos or 4 small ones, peeled and diced small 1 jalapeño, seeded and minced 2 T. chopped cilantro Juice of ½ lime ¼ t. salt Mix all ingredients in a large bowl and refrigerate for at least 1 hour. This salsa will keep well in the refrigerator for 3 to 4 days. To build the tacos: Place 3 to 5 cauliflower florets in the center of each tortilla. Top each taco with a generous pinch of shredded cabbage, a dollop of chipotle aquafaba mayo, and mango salsa.
Vegan California Walnut Ceviche with Mariquitas Recipe courtesy of California Walnuts (walnuts. org) Makes 8 servings The Ceviche Sauce: ½ c. fresh squeezed lemon juice ¼ c. yuzu juice 1½ T. Aji Amarillo paste 1 T. tamari soy sauce 1 T minced fresh garlic 1 T. minced ginger 1 t. sea salt 1 t. pepper Stir together all ceviche sauce ingredients in a small bowl. The Walnut Ceviche: 2 c. California walnuts, blanched and broken into bite-size pieces 1 c. peeled, seeded and diced cucumber ¼ c. finely diced red jalapeno pepper ¼ c. finely diced green jalapeno pepper
JAN/FEB/MAR 2022
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