Steamed Kale meets sliced Pickle, Onion and Tomato to top a stack of grilled marinated Eggplant.
The marinate was a mixture of Broth, Pineapple Juice, BBQ Sauce, Molasses, Wasabi Powder, Cilantro, Ginger, Garlic, SeaSalt/Pepper/Sugar, diced Cucumber, Sesame Seed, Sesame Oil, Poblano Pepper and Sesame Seed Oil to marinade TOFU, Pineapple & Onion slices.
Tofutti ‘cheese’ and BBQ Sauce were utilized on an Earth Balanced grilled Bun,
I’ve been dreaming of Euphoria. Mexican-style bliss may possibly bring myself the closest to that state. Infusing ingredients. Confusing palates. Enthusing and bemusing, let’s tip one back and have fun.
This Chilaquiles concept has evolved from its original normality. I baked Flax, Oat Bran & Whole Wheat Lavash Bread pieces taking away the fried corn tortillas to be flavorfully healthier.
Water was heated and seasoned with bay leaves (later removed), SeaSalt/Pepper/Garlic, Cucumber, Cocoa, Tomato Paste, Chipotle Powder, a drop of Vanilla, Meatless Crumbles, Tofu, Onion, Green Pepper, Jalapeño, Cilantro, Chocolate, Lemon & Lime Juice, Corn and Sugar.
Interlaying baked Lavash pieces with the Chipotle Chocolate Cucumber Sauce like a pyramid ready for demolition. Garnishing with Lemon and Lime slices, the dish was destroyed along with the plate and fork and table.
In a mixing bowl, Tofurky ‘chorizo’, Vegenaise, Cilantro, BBQ Sauce, Chipotle Powder, Lemon & Lime Juice and Corn Meal were mixed together, happily, with a coleslaw mix.
The Eggplant slices were sitting in the marinade for quite a few days consisting of a mixture of Broth, Pineapple Juice, BBQ Sauce, Molasses, Wasabi Powder, Cilantro, Ginger, Garlic, SeaSalt/Pepper/Sugar, diced Cucumber, Sesame Seed, Sesame Oil, Poblano Pepper and Sesame Seed Oil. The Eggplant slices were grilled on both sides.
Pitas were utilized as a serving shovel to mouth this plant-based greatness.
A cluster of letters compressed into various words immediately pressed ever so tightly to form images to be read through the universe of the human eye ampersand absorbed into aspirations of your own dreamt culinary adaptations. I press these words into developed photographs of Vegan Mexican-style street corn, Ⓥ Elote.
While enjoying a delicious Craft Beer, Water was seasoned with SeaSalt/LemonPepper/ Oregano and the Corn was slightly cooked in that seasoned water. A skillet was heated with Canola Oil. Garlic was tossed in followed by Corn on the Cob to be tossed around generously. Patrón was added to the corny hot garlicy skillet and continuously tossed.
In a mixing bowl, Tofurky ‘chorizo’, Vegenaise, Cilantro, BBQ Sauce, Chipotle Powder, Lemon & Lime Juice and Corn Meal were mixed together, happily.
Corn Husks were saved and rewrapped the Corn on the Cob and placed back into the cast iron skillet and dressed with the Chipotle concoction to be roasted in the oven. After a few minutes of roasting, Daiya shreds were added and then the Elotes were Ⓥeganly broiled. Ⓥegan Elotes were devoured before even plating. They were damn delicious and held immense attitude.