I’m so excited to share my Falafel Sliders recipe with you. Back in March I was in London visiting my man (he was on tour at the time). To make a long story short he had ordered us some food backstage, so after the show […]
When I think of a day spent at the amusement park… I instantly think of a crispy glazed funnel cake too. I picture myself on a warm Summer night enjoying a freshly fried plate of this finger licking crunchy treat in between water rides and firework shows. Ahhh memories of summers past. I miss those experiences and am really craving some Summer fun.(more…)
When I was a wee young girl, I attended a Magnet elementary school in Brentwood, CA and used to get bussed there. It was a one hour ride in each direction as we zigzagged our way through my beloved City of Angels. I feel like I learned so many back streets and the lay of the land beyond East LA from that bus ride. We used to make a stop in front of Phoenix Bakery in Chinatown, and the owner’s son would get on board the school bus. A handful of times he brought a box of cream puffs to share from his famed bakery. It was then that I was introduced to the delicate pastry.(more…)
Meatless Sesame Cabbage Salad is the vegan answer to a Chinese Chicken Salad gone plant based. It’s a simple salad I’ve been throwing together since I became a vegetarian a handful of years ago. Sometimes I add a meatless-chicken patty to the greens or extra crunchy elements just to spice it up. Either way feel free to mix and match. I will give you my recipe to use as a base but use whatever you have to make it your own.(more…)
At this point, I definitely need a reason to be chipper. I’m predetermining Cinco De Mayo the lighthearted hullabaloo my soul is greatly craving. These french fry and cheese stuffed fried jalapeños are super simple to make, yet extra enjoyable for me and my quarantine partners to rejoice with. Grown In Idaho #SuperCrispy Crinkle Cut Fries, cheese, and jalapeno chile never tasted so good! Serve with guacamole, salsa, a cold one, more Super Crispy Crinkle Cut Fries, and call it a Cinco De Mayo party at home!!!!(more…)
Plant Based Cauliflower Ceviche: makes you realize you never needed fish in your ceviche to begin with. This recipe is full of flavor and very refreshing, I’d go as far as saying it’s the best.
It’s hot outside. I mean real hot. Like turn on the air conditioning in summertime hot. I wish I could go out, be with friends, and enjoy a nice cooling meal with a cold beer on the side. SINCE that is not possible I prearranged a dinner on my patio of plant based cauliflower ceviche and a pile of corn chips.
This is a recipe I’ve been holding on to for a while. I’ve never published it on Presley’s Pantry, but it has been served many times in my home for gatherings of sort. I love to watch the shocked expression when I tell people it’s fish-less. The little crumbles of cauliflower do an excellent job of imitating the texture of ceviche. Make it for the ones you find near and dear, and try and deal with this insane heat while staying safe at home.
If you are wondering where you can snag a set of the cute pig bowls… find them here at My Cajita!
Ingredients for Plant Based Cauliflower Ceviche:
- 10 limes (juiced)
- 1 head of cauliflower (remove from stems- just the curd)
- 3 jalapenos (diced)
- 1 cup cilantro
- 1 red onion (diced)
- 1/3 cup olive oil + 1 tablespoon
- 1/2 hot house cucumber (diced)
- 2 tablespoons Pico Pica
- 1 teaspoon garlic powder
- 1 tablespoon salt + 1 teaspoon
- 1/2 cup orange juice
- 1 teaspoon chile flakes
- 1/2 teaspoon oregano
- 3 Avocados (diced)
- 1/2 teaspoon black pepper
- 2 cups of tomato (diced)
- Start by juicing all the limes in a big bowl. Discard seeds if any fall into the juice.
- How you cut the cauliflower makes all the difference in the world of how this recipe will taste. I believe if you buy it already riced or cut it loses it’s texture and doesn’t quite work. This is the most important part of the recipe. I cut all the stem away for the curd (tree-like top), then with my fingers, I break the curd up into segments to get small bits. This takes time, but is well worth it.
- Once all the cauliflower is in the bowl, I add all the other ingredients. Mix well and place in the fridge to get super cold for a minimum of 2 hours or ideally over night.
- Serve with corn chips!
Looking for other things to eat in this heat? Try my grilled calabacita tacos!