A MEXICAN FEAST Recipe

Ingredients

• 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