RECIPES

Baja Cauliflower Tacos

Recipe courtesy of Chef Eddie Garza All recipe components gluten-free, soy-free, nut-free Makes 12 to 14 tacos

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.

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.

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.

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

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.

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

¼ c. finely diced seeded tomato ¼ c. finely diced red onion ¼ c. peeled and diced golden kiwi or mango ¼ c. loosely packed cilantro, chiffonade cut, divided Stir together walnuts, cucumber, peppers, tomato, onion, kiwi or mango and 3 tablespoons cilantro in a medium bowl, then stir in sauce. Cover and refrigerate until ready to serve. The Mariquitas ((plantain chips): 3 green plantains 4 c. vegetable oil Sea salt, to taste Tajin Seasoning, for garnish Carefully score and peel plantains, removing any stringy tissue. Using a mandolin, make long thin slices following the natural curve of the plantain. Place on parchment lined baking sheets. Heat oil in a large pot to 340°F. Gently add 4 to 5 plantain slices and fry until crisp. Drain on paper towel lined baking sheets and season with salt immediately. Repeat with remaining plantain strips. To plate the ceviche: Wet the rims of eight small glasses and dip in Tajin spice. Spoon 4 ounces of finished ceviche into each glass and garnish with remaining cilantro. Serve with plantain chips.

Three Way California AvoTacos

Recipe courtesy of California Avocado Commission (californiaavocado.com) Makes 12 servings 48 corn tortillas, 6” Black Bean Mash (recipe follows) Pickled California Avocado Slices (recipe follows) Lime Crema Sauce (recipe follows) Lime Crema Slaw (recipe follows) Fried California Avocado Slices (recipe follows) 48 grape tomatoes, sliced ⅛” thick on the bias 24 jalapeño peppers, sliced 1/16” thick on the bias 3 limes, each cut into 8 wedges

Makes 3 cups 3 c. (18 oz.) canned black beans, reserving ½ cup + 2 T. liquid 1½ t. garlic powder 1½ t. ground cumin 1½ t. ancho chili powder 1 t. smoked paprika 1 t. kosher salt 1 t. black pepper, freshly ground Combine beans and reserved liquid from the can. Add remaining ingredients and mash to a smooth consistency. Adjust seasoning to taste.

Makes 48 slices 1 c. (8 oz.) white wine vinegar 2 T. kosher salt 2 T. granulated sugar 2 T. Aleppo pepper 4 ripe but firm, Fresh California

Avocados, peeled, seeded and cut into 12 slices, approximately ½” thick slices 1 jalapeño pepper, sliced 1/16inch on the bias 2 garlic cloves Combine white wine vinegar, salt, sugar and Aleppo pepper in a saucepan. Bring to a boil to dissolve the salt and sugar. Let cool to room temperature. Place avocado slices in a deep bowl. Add jalapeño slices and whole garlic cloves. Pour cooled pickling liquid over the avocado slices. Cover bowl tightly and gently rotate to distribute seasoning. Refrigerate at least 2 hours.

Makes approximately 2 cups 1½ c. (12 oz.) vegan mayonnaise ¾ c. (6 oz.) lime juice, freshly squeezed 2 T. lime zest 1 t. kosher salt 1 t. black pepper, freshly ground Stir all ingredients together in a mixing bowl until well combined. Set aside.

Makes 10 cups 8 c. (12 oz.) Napa cabbage, shredded 2 c. (12 oz.) mango, ¼-inch diced 2 c. (12 oz.) ripe, Fresh California

Avocado, ¼-inch diced 3 c, (12 oz.) orange bell pepper, ⅛-inch julienned 1½ c. (12 oz.) Lime Crema Sauce 1½ t. kosher salt 1½ t. black pepper, freshly ground Combine all ingredients in a mixing bowl with Lime Crema Sauce. Cover and refrigerate until needed.

Makes 48 slices 3 c. (15 oz.) all-purpose flour 2 c. (16 oz.) vegan eggs 12 c. (24 oz.) panko breadcrumbs 4 ripe but firm, Fresh California

Avocados, peeled, seeded and each cut into 12 slices, approximately ½-inch thick Vegetable oil for deep frying Heat oil to 350°F. Place flour, vegan eggs, and panko breadcrumbs in 3 separate bowls. Dredge each avocado slice in flour, then eggs, then panko. Place on a tray. Refrigerate. When the oil is ready, place breaded avocado slices in the fry basket, lower the basket, and fry for about one minute or until golden and crispy. Transfer to a paper towel lined tray to drain. To assemble, per order: For each serving, place 4 corn tortillas on a hot flat top/griddle and char lightly. On serving plate, double stack tortillas forming two stacks. Evenly spread 2 tablespoons of Black Bean Mash on each of the two top facing tortillas, leaving a ½-inch border. Place ⅓ cup of Lime Crema Slaw on top of Black Bean Mash. Then top each with 2 Fried California Avocado Slices and 2 Pickled California Avocado Slices. Drizzle ½ teaspoon of Lime Crema Sauce on each taco in a zigzag pattern. Place one grape tomato (sliced) on top of each. Garnish plate with 2 slices fresh jalapeño, 2 lime wedges, and 1 pickled jalapeno slice from Pickled California Avocados.

*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.

Frozen Coconut Margaritas

Recipe (a frozen copycat version of the popular Coconut Margarita at Bonefish Harrys in Beverly, Massachusetts) courtesy of HungerThirstPlay.com 1 15-oz. can crema de coco* ¾ c. + 1 T. coconut milk (½ of a 13.5-oz. can) ½ c. lime juice 1½ c. coconut tequila 8 c. ice cubes about (about 2 trays) 4 c. sweetened coconut flakes Agave, for rimming Preheat oven to 350°F. Spread the coconut flakes in a single layer on a sheet pan. Toast for 15 to 20 minutes, stirring every 5 to 7 minutes, until golden brown. The shredded coconut will toast fast, so keep an eye on it! Let cool before using, this allows the coconut to get a little crunchy and stick to the glass better. Blend the crema de coconut, coconut milk and lime juice in a blender on low speed for 10 to 15 seconds until combined. Add tequila and ice and blend on high speed for 1 minute or until the margarita is smooth and slushie.

To serve: Rim the outside lip of the glass with agave, then gently press into the toasted coconut. Pour the frozen coconut margarita into the glass and serve right away! *Either Goya or Coco Lopez brand crema de coco/cream of coconut works best for this recipe.

To Abuela’s House We Go

Recipe courtesy of Christopher Bureau, Fairmont Grand Del Mar, San Diego, California Makes 1 cocktail 1½ oz. Reposado Tequila (we use Avion Reposado) ½ oz. Licor 43 Abuelita Mexican Hot Chocolate Cinnamon stick To prepare the hot chocolate, melt 1 tablet and 4 cups of milk in a saucepan and whisk until combined and hot. In an Irish coffee mug, combine the reposado tequila and Licor 43. Fill the remainder of the glass with the hot chocolate. Stir and top with whipped cream and a dusting of cinnamon and add cinnamon stick for garnish.

The Night Owl

Recipe courtesy of Lorena Castro, Reyes Mezcaleria, Orlando, Florida Makes 1 cocktail 1 oz. Ilegal Reposado 1 oz. Mr. Black Cold Brew Coffee Liqueur 1 oz. cold brew coffee 1 oz. Reyes Tres Leches Mix Abuelita Chocolate dust, for garnish Combine liquid ingredients and shake vigorously. Pour into a coupe glass. Finish with Abuelita Chocolate dust.

Dirty Horchata

Recipe courtesy of Nicholas Jackson, FIVE 55, Monterey Park, California Makes 1 cocktail 2 oz. Mars Iwai Whisky 1 oz. Bailey’s Irish Cream 1 oz. Bananas Foster Liqueur 2 oz. cream 1 egg white Cookie crumbs, finely chopped Cinnamon, large ice cube and chocolate sauce, for garnish Add wet ingredients to shaker and shake. Dip top of a snifter into chocolate sauce and then finely chopped cookie crumbs. Strain through mesh strainer into snifter. Add freshly grated cinnamon to top of cocktail. Finish with a large ice cube and chocolate sauce.

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