全餅圖

墨西哥餡餅 [Vegan]

作者: Grace Wong

熱辣辣的夏日,何不來個清新輕型的菜式?!Mama在廚房做來這個營養豐富又美味的美食⋯⋯一下子便吃光光了!

What is better than something fresh and light on a hot summer day?! Mama created this super nutritious and yummy delight in the kitchen and they were gone in no time!

材料: (四人份)

  • 2個玉米薄餅 
  • 6盎司蕃薯(蒸熟和去皮)
  • 1個牛油果(去皮和核) 
  • 4湯匙杏仁醬 
  • 1/4隻紅椒(去籽和切成小塊)
  • 薄荷葉少許(切碎) 
  • 2湯匙杏仁片
  • 1茶匙印度黑鹽

做法: 

  1. 在一個碗裡,放入已煮熟的蕃薯;然後搗成泥。加入鹽;拌勻。在另一個碗裡,放入牛油果;搗成泥。備用。 
  2. 把杏仁醬均勻地塗在兩塊玉米薄餅上。
  3. 把蕃薯泥均勻地塗在一塊玉米薄餅上至邊緣。
  4. 加上牛油果泥,均勻地塗在蕃薯泥上至邊緣。
  5. 在牛油果泥上灑上紅椒粒,薄荷葉碎和杏仁片。放上另一塊玉米餅;輕輕壓下。切成8件三角形即可。立即奉上。慢用!

2

‘Quesadilla’

Ingredients:(Makes 4 servings)

  • 2 pieces tortilla 
  • 6 oz sweet potato (steamed and peeled)
  • 1 avocado (peeled and cored)
  • 4 tbs almond butter
  • 1/4 red pepper (seeded and diced)
  • Handful of mint leaves (chopped)
  • 2 tbs slivered almonds 
  • 1 tsp Indian black salt

Instructions:

  1. In a bowl, put in cooked sweet potato and mash until no big pieces are left. Add in salt and blend well. In another bowl, put in avocado and mash until smooth. Set aside.
  2. Spread almond butter evenly over both tortillas.
  3. Spoon mashed sweet potato over one tortilla and spread evenly to the edge.
  4. Add in mashed avocado and evenly spread over sweet potato.
  5. Sprinkle red pepper, mint leaves and slivered almonds over top. Cover with the other tortilla; gently pressing down to stick. Cut into 8 triangles. Serve right away. Enjoy!

1

Grace Wong

關於 Grace Wong

Grace Wong是註冊言語治療師,兩個孩子的母親。她熱愛分享健康食品和飲食的知識,她成為素食者已超過22年,親身體驗了素食和生食生活帶來的益處。
//Grace Wong is a registered Speech and Language Pathologist and a mother of two. She is passionate about sharing her knowledge of choosing healthy food and eating healthily. Grace has been a vegetarian/vegan for over 22 years and has personally experienced the many benefits of vegetarianism, veganism and the raw food lifestyle.

留言

則留言