Fall is a good time to test all kinds of recipes from different cultures.
Well, also I have to test out some recipes before taking them to birthday potlucks!
Making the gringa type of corn tortilla turned out to be easier than I thought. A hispanic amiga is going to teach me to make real tortillas one day. For now, it’s Bob’s Red Mill Masa Harina, stone ground golden corn flour made with dried corn kernels that been cooked and soaked in limewater and then grounded into masa.
The vegan dip by Chloe and chef Roberto from The Official Hungry on youtube is available from https://www.youtube.com/watch?v=VT06ntxNAmE
The corn tortilla recipe is just off the back of Bob’s 680 gm bag of Masa Harina (flour, sea salt, and hot water). I don’t have a tortilla press or an Asian dumpling press so it was just parchment paper & a wooden roller. Thus, the strange shape but sure is yummy with the warm spinach tofu and artichoke basil dip with nutritional yeast flakes as well as chilli red pepper flakes.
Probably the dip would be great with Que Pasa’s organic corn tortilla chips too but since I was in the kitchen trying out new flavors, I thought it would be good to roll out some tortillas. I also made some of the Tour De France adapted rice cake recipes developed by Chef Hannah Grant at https://www.youtube.com/watch?v=RG7bWKK9G7E
I cooked it with apple juice made from an organic apple diced and blended with some filtered water in the Vitamixer. Seeing my sister gave me a can of coconut milk and other goodies, I used some of it to cook the brown rice and dried raisins and cranberries. This turned out real well and sure tasted good with the above spinach & artichoke dip seeing all the corn tortillas were gone. It is on the left side of the baked spinach dip in the top photo.
Of course, earlier in the day, I also grilled some eggplants and shitake on the Grill it pan I got from PNE with a friend. One of those two for $60, a savings of $5 but it was nice to have an indoor smokeless grill without the fuss of firing up the barbecue. The nice orange salsa sauce across the salad is a recipe from Ruby. (lightly roasted organic heirloorm or Roma tomatoes with little onions, garlic, basil, diced pepper, olive oil, and nutritional yeast is optional) The pink veggies are from homemade organic sauerkraut fermented over 7 days with starter probiotic culture from Donna Gates and instructions from my sister.
Then with the sunflower oil and coconut milk from my sister, I made a batch of chocolate raisin oatmeal cookies with nuts and seeds. It wasn’t sweet as there were leftover chocolate chips, cacao nibs, grated dark chocolate, raisins, cranberries, and plenty of sweet sources.