Plant Based Living - With Kim and Jeanne - Episode #9 - July - 2018
Recipes in this Video
Tortillas are a staple in Mexican cuisine, serving as a base for many dishes such as tacos, enchiladas, and quesadillas. They can be made from corn or wheat flour and are integral to daily meals across Mexico and Central America. The preparation and consumption of tortillas have deep cultural roots, often associated with family gatherings and traditional cooking methods.
Ingredients
- ●corn flour
- ●water
- ●salt
- ●wheat flour
Instructions
- 1Mix corn flour with water and salt until a dough forms.
- 2Divide the dough into small balls.
- 3Flatten each ball into a thin circle using a tortilla press or rolling pin.
- 4Heat a skillet over medium-high heat.
- 5Cook each tortilla for about 30 seconds on each side until lightly browned.
- 6Keep warm in a cloth until ready to serve.
Ingredient Alternatives
corn flour
Healthier: whole grain corn flour
Cheaper: masa harina
Whole grain corn flour is more nutritious, while masa harina is often more affordable.
wheat flour
Healthier: whole wheat flour
Cheaper: all-purpose flour
Whole wheat flour offers more fiber and nutrients, while all-purpose flour is usually cheaper.
Techniques
Equipment
Also Known As
Corn tortillas are a staple in Mexican cuisine, originating from ancient Mesoamerican cultures that revered corn as a sacred crop. Traditionally made by hand, they are essential for tacos, enchiladas, and many other dishes. Today, homemade corn tortillas are celebrated for their freshness and flavor, with many families passing down their techniques through generations.
Ingredients
- ●masa harina
- ●water
- ●salt
- ●cooking oil
Instructions
- 1Combine masa harina, salt, and water in a bowl until a dough forms.
- 2Knead the dough for a few minutes until smooth and pliable.
- 3Divide the dough into equal portions, about the size of a golf ball.
- 4Preheat a skillet or griddle over medium-high heat.
- 5Flatten each dough ball between two sheets of plastic wrap or parchment paper using a tortilla press or rolling pin.
- 6Cook each tortilla on the hot skillet for about 30-60 seconds on each side until lightly browned and cooked through.
- 7Keep cooked tortillas warm in a clean kitchen towel while you finish the rest.
Ingredient Alternatives
masa harina
Healthier: whole grain masa harina
Cheaper: all-purpose flour
Whole grain masa harina adds more nutrients, while all-purpose flour is more accessible.
cooking oil
Healthier: avocado oil
Cheaper: vegetable oil
Avocado oil is healthier, but vegetable oil is more economical.
Techniques
Equipment
Also Known As
Ingredients
- ●1 cup cooked rice
- ●1 medium apple, diced
- ●1/2 cup almond milk
- ●1/4 cup raisins
- ●1 tsp cinnamon
- ●1 tbsp honey (or maple syrup for vegan option)
- ●1/4 cup chopped nuts (walnuts or pecans)
- ●1/2 tsp vanilla extract
- ●pinch of salt
Instructions
- 1In a medium saucepan, combine the cooked rice and almond milk over medium heat.
- 2Add the diced apple, raisins, cinnamon, honey (or maple syrup), vanilla extract, and a pinch of salt to the saucepan.
- 3Stir the mixture well and cook for about 5-7 minutes, until heated through and the apples are slightly softened.
- 4Remove from heat and stir in the chopped nuts.
- 5Serve warm, garnished with additional nuts or a sprinkle of cinnamon if desired.
Equipment
Ingredients
- ●1 cup shredded cabbage
- ●1 cup shredded carrots
- ●1/2 cup bean sprouts
- ●1/4 cup chopped green onions
- ●1/4 cup chopped cilantro
- ●1 tablespoon soy sauce
- ●1 teaspoon sesame oil
- ●1 package spring roll wrappers (about 20)
- ●1 egg (for sealing, optional)
- ●Cooking spray or oil for brushing
Instructions
- 1Preheat the oven to 400°F (200°C).
- 2In a large bowl, combine the shredded cabbage, carrots, bean sprouts, green onions, cilantro, soy sauce, and sesame oil. Mix well.
- 3Take a spring roll wrapper and place it on a clean surface with one corner pointing towards you.
- 4Spoon about 2 tablespoons of the filling onto the wrapper, about 1 inch from the bottom corner.
- 5Fold the bottom corner over the filling, then fold in the sides, and roll tightly to form a spring roll. Seal the edge with a little water or beaten egg if desired.
- 6Repeat with the remaining wrappers and filling.
- 7Place the spring rolls on a baking sheet lined with parchment paper. Brush or spray the tops lightly with cooking oil.
- 8Bake in the preheated oven for 15-20 minutes, or until golden brown and crispy, turning halfway through for even cooking.
- 9Remove from the oven and let cool slightly before serving.
Equipment
Ingredients
- ●1 cup walnuts
- ●2 cups fresh basil leaves
- ●2 cloves garlic
- ●1/2 cup grated Parmesan cheese
- ●1/2 cup olive oil
- ●1/2 tsp salt
- ●1/4 tsp black pepper
- ●4 burger buns
- ●1 large tomato, sliced
- ●1 avocado, sliced
Instructions
- 1In a food processor, combine walnuts, basil leaves, garlic, and Parmesan cheese. Pulse until finely chopped.
- 2With the processor running, slowly drizzle in the olive oil until the mixture is smooth and creamy.
- 3Season the pesto with salt and black pepper to taste. Set aside.
- 4Grill or pan-fry the burger patties according to your preference until cooked through.
- 5Toast the burger buns on the grill or in a toaster until golden brown.
- 6Spread a generous amount of walnut pesto on the bottom half of each bun.
- 7Place the cooked burger patty on top of the pesto.
- 8Layer with slices of tomato and avocado.
- 9Top with the other half of the bun and serve immediately.
Equipment
Ingredients
- ●2 cups elbow macaroni
- ●1 cup cashews (soaked for 4 hours)
- ●1/2 cup nutritional yeast
- ●1/4 cup almond milk
- ●1/4 cup lemon juice
- ●1 tsp garlic powder
- ●1 tsp onion powder
- ●1/2 tsp turmeric
- ●1/2 tsp salt
- ●1/4 tsp black pepper
- ●1/4 tsp smoked paprika
Instructions
- 1Cook the elbow macaroni according to package instructions until al dente. Drain and set aside.
- 2In a blender, combine the soaked cashews, nutritional yeast, almond milk, lemon juice, garlic powder, onion powder, turmeric, salt, black pepper, and smoked paprika.
- 3Blend until smooth and creamy, adding more almond milk if necessary to reach desired consistency.
- 4In a large mixing bowl, combine the cooked macaroni and the cheese sauce from the blender. Stir until the pasta is well coated.
- 5Preheat your oven to 350°F (175°C).
- 6Transfer the macaroni and cheese mixture to a baking dish.
- 7Optional: Top with breadcrumbs or additional nutritional yeast for a crunchy topping.
- 8Bake in the preheated oven for 20-25 minutes until heated through and slightly golden on top.
- 9Remove from the oven and let cool for a few minutes before serving.
Equipment
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