Are you the type that makes a list of the food you need for the week with a set schedule of planned meals or do you just grab basics and then get imaginative with what you have on hand? I used to be the type that stuck to a planned list and scheduled meals. These days I feel like I am thinking outside the box and falling more into the latter. I was excited to learn that Northgate Market now offers ‘Pronto Curbside’ in both Norwalk and La Habra locations which makes life so much more convenient. The way I see it, I’m one less person in the market making it safer for the working associates, and customers, and I’m still able to stock up on all my favorite items.(more…)
Category: Foods for LENT
My Mom loves a hearty plate of tofu smothered in sauce. Her name on Instagram is Tofupansa for gawdSSSSsakes… what more do I need to say to convince you she LOVES tofu. Anyhow, she’s always asking me to make her a batch and I kinda blow it off. Not because I’m trying to ignore her wishes, but more because I hadn’t really dreamed up the perfect way to serve it up.(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!
The first time I had a three layer banana pecan cake was at my Uncle Luke and his bride Vita’s wedding. I was a little girl under the age of ten and had never tasted anything so fine. Having banana cake at a wedding wasn’t a popular thing to do in those days. I distinctively remember instantly falling in love with the taste of banana cake and wondering WHEN I would have this enchanting taste in my life again?(more…)
This vegetarian muffuletta is all you’ll need to SCORE big with your friends and family this Super Bowl Sunday!! I used my own homemade sourdough bread, but as a time saver you can buy a loaf at your favorite bakery. I also made the most tasty olive salad to enclose my sandwich fillings. I say feel free to stack up your sandwich with whatever your heart desires. I listed the ingredients I used below.(more…)
We are currently experiencing COLD Los Angeles season, and by that I mean its a bit nippy outside. During this climate here on the west coast my mind naturally makes the transition to soup time. Everyday I’m whipping up a new bowl in my soup kitchen….some I share, some I don’t.(more…)