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Black Rice Burrito Bowl
Makes 6 servings
Recipe by Nina Curtis, Director and Executive Chef of Plant’ish & Co. Culinary Arts
2 c. black rice
4 c. vegetable stock (for cooking rice)
2 c. cooked black beans1 c. diced carrots1 c. diced zucchini1 c. diced bell peppers (any color)
1 c. diced white onions
2 cloves garlic, minced
1 t. onion granules1 t. ground cumin1 t. smoked paprika
½ t. chipotle powder
Salt, to taste
Avocado cooking oil
Endive leaves, for serving
House-made guacamole (restaurant’s own)
Pico de gallo (restaurants’ own)
Cashew Sour Cream (recipe follows)
Cook the black rice according to the standard instructions, using vegetable stock instead of water for added flavor. Set it aside. In a large skillet, heat avocado cooking oil over medium heat. Add the diced carrots, bell peppers, and white onions to the skillet. Cook until softened, about 5 to 7 minutes, and add the zucchini halfway through the cooking process (you don’t want to overcook the zucchini).
Add the minced garlic, onion granules, ground cumin, smoked paprika, chipotle powder, and salt to the skillet. Stir well to combine and cook for another 2 to 3 minutes, allowing the flavors to meld together. Remove from heat.
To assemble the Burrito Bowls: Divide the cooked black rice among six serving bowls. Top each bowl with a portion of the cooked black beans and sautéed vegetable mixture. Serve with a dollop of house- made guacamole and pico de gallo on top. Add a dollop of the Cashew Sour Cream on top of the pico de gallo. Garnish with cilantro leaves or micro greens. Instead of traditional flour tortillas, serve with endive leaves for a lighter, gluten-free option.
The Cashew Sour Cream:
2 c. cashews (soaked for 2 to 4 hours, rinsed and drained)
1 c. filtered water
¼ c. apple cider vinegar
1T. lemon juice
1 T. onion powder
½ t. crystal salt (adjust to taste)
Blend all ingredients in a blender until smooth and creamy. Chill for two hours before serving.
Soyrizo Tacos
Recipe courtesy of Lulu Duran, Cesar’s Killer Margaritas, Chicago
4 oz soy chorizo
1½ c. peeled and diced potato
¼ c. thinly diced purple onion
Salt, to taste1 t. pepper1 t. garlic powder2 t. olive oilRed onion, sliced, for garnish
Salsa, for garnishTortillas
Begin by placing oil on a warm pan. Add diced purple onion, allow to soften. Add potatoes and spices, and let cook for 5 minutes. Once potatoes are browned, add the soyrizo. Break down with spoon and allow to emulsify with the onions. Cook down for 5 to8 minutes, turn heat down for 1 to 2 more minutes; set aside.
Warm tortillas on a warm pan, flipping them until soft and warm. Fill tortillas with potato and soyrizo mix, top with sliced red onion and your salsa of choice. Provecho!
Cauliflower Ceviche
Recipe courtesy of Tacotarian
2½ c. fresh lime juice2 c. orange juice4 cups diced tomatoes2 cups chopped cucumber
1½ c. chopped fresh cilantro
2 c. chopped white onion
3 oz. salt
6 heads cauliflower, chopped
3 oz. cooked jalapeños, seeded
Pico de gallo, for garnish
Avocado, sliced, for garnish
Fill a large pot with water and bring to a boil. Once water has boiled, put cauliflower inside, turn off heat, let cauliflower sit inside pot from 3 to 5 minutes. Take cauliflower out and place in a large metal strainer, add ice on top, and let cool.
In a bowl, mix tomatoes, cucumber, onion, jalapeño and cilantro; add lime juice, orange juice and salt; finally incorporate the cauliflower and mix thoroughly. Top with pico de gallo and avocado. Serve with tortilla chips.
Poblano Corn Flatbread with California Crema
Recipe courtesy of California Milk Advisory Board (RealCaliforniaMilk.com)
Makes 4 to 6 servings
2 medium fresh poblano or pasilla peppers
1 ball prepared pizza dough Masa or flour for work surface
⅓ c. Real California Crema Mexicana Agria (Mexican sour cream)
⅓ c. salsa verde, plus extra for topping
2 c. crumbled Real California Queso Fresco cheese
½ c. crumbled Real California Panela cheese
½ c. quartered and thinly sliced white onion
1 ear fresh corn (or 2/3 c. frozen or no salt added canned corn)
2 T. roasted, salted pumpkin seeds
Fresh cilantro leaves (optional topping)
Use a grill, broiler, or gas stovetop burner to cook peppers, turning occasionally, until well charred, 12 to 15 minutes. Transfer to a bowl, cover and set aside 5 minutes.
Preheat oven to 450°F and line a large baking sheet with parchment paper. Meanwhile, rub charred skin from peppers; remove stems and seeds and cut peppers into strips. On a lightly floured work surface, roll dough out to a 10-by-15-inch rectangle. Transfer to the prepared baking sheet and top with salsa verde, crema, cheeses, onion, pepper strips, and corn. Bake until pizza is golden, 12 to 15 minutes.
Serve sprinkled with pumpkin seeds and cilantro, if using.
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