Difficulty: EQUIPMENT HEAVY
Special Menu: SUPER BUDGET
Mexican Broccoli Slaw
2 large broccoli stems, peeled and julienned
1/2 c matchstick carrots
1/2 t minced garlic
1 T chopped red onion
juice of 1/2 lime
1/4 t cumin
1 T agave
2 T chopped cilantro
salt and pepper
Corn Fritters
1 T olive oil
1 small onion, peeled and diced
1 clove garlic, peeled and minced
cut kernels from 3 ears fresh corn
1/2 cup non-dairy milk
1 flax egg
2 T chopped green onion
2 T shakey cheeze
1/2 cup cornmeal
1/2 cup flour
salt and pepper, to taste
Preheat oven 375
heat oil in pan and saute onion and garlic, add corn and saute for a minute, remove from heat
In a bowl whisk together the milk, flax egg, green onion and shakey cheeze
add corn mixture, cornmeal, flour, and salt and pepper and stir well
line a cookie sheet with foil and spray well with cooking spray
use a spoon to scoop batter onto cookie sheet in piles, then spray tops with cooking spray
Bake 15 minutes, flip, then bake for 15 additional minutes
Jackfruit Carnitas
1 T olive oil
1 small onion, chopped
1 clove garlic, minced
1 jalapeno pepper, seeds and pith removed, finely chopped
2 14 oz cans jackfruit in brine, well drained and rinsed, seeds removed
1 T red wine vinegar
1/2 T tamari
1 t liquid smoke
1 T fresh lime juice
½ t nutritional yeast
½ t smoked paprika (or regular paprika)
½ t dried oregano
1/4 t ground coriander
1/4 t ground cumin
several grinds freshly ground black pepper
heat oil in pan and saute onion, garlic and jalapenos until softened
add jackfruit and saute until it dries out a little bit
add liquid seasonings and spices and heat, stirring often until jackfruit has taken in all the liquid and resembles carnitas
pile up carnitas, slaw, and corn fritters and serve with cholula and fresh cilantro. Olé.
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