Sriracha Cauliflower Tacos with Avocado Crema & Plantain Chips (Vegan)

Happy International Women’s day to all you lovely ladies!

Finally, I have time to start making new recipes again. Between my holiday and some styling projects, I didn’t have time to cook for the blog. It has been a while since I made a new taco recipe and this one happens to be vegan. I pan roasted the cauliflower in a sriracha sauce. Made the avocado crema with soya plain yogurt and topped the tacos with crumbled plantain chips for extra crunch. And you can scoop the leftover avocado crema with the plantain chips too. I used enough sriracha for it to have a kick. If you like it spicier, you can always add a bit more to taste.

This recipe makes about 12 tacos.

Ingredients:

For the Sriracha cauliflower:

1 cauliflower, chopped into small florets

5 tablespoons of sriracha (you add a bit more if you like it spicier)

4 tablespoons of agave syrup (you can also use honey)

2 tablespoon of olive oil

Pinch of salt

Pinch of onion powder

Pinch of celery salt

For the avocado crema:

2 avocados

1/3 cup of soya plain yogurt (or any plain yogurt that you like)

Juice of 1 lime

Pinch of celery salt

Pinch of onion powder

Salt to taste

For the red cabbage salad:

2 cups of shredded red cabbage

1 tablespoon of olive oil

1 tablespoon of white vinegar

Salt to taste

Pepper to taste

Extras:

About 12 tortillas

1 or 2 jalapenos, thinly sliced

Fresh coriander, thinly sliced

1 medium bag of plantain chips

 

To make the avocado cream: just blend the avocados with the yogurt, lime juice, a pinch of celery salt and onion powder. Then add salt to taste. Place it in a Tupperware and cover it. Keep it in the fridge until ready to serve.

To make the red cabbage salad: just mix the shredded cabbage with the olive oil, vinegar, salt and pepper. Set it aside.

To make the sriracha cauliflower: Mix the sriracha with the agave syrup, olive oil, onion powder, celery salt and salt in a big bowl. Add the sliced cauliflower and mix well.

In a large pan over medium heat, cook half of the cauliflower for about 12 minutes. Till it starts to get charred, stirring from time to time. Be careful towards the end, so that it doesn’t burn because of the agave.

When you are ready to serve, warm up the tortillas in a pan. Serve a bit of the red cabbage on each tortilla. Then add the sriracha cauliflower. Top with a few slices of jalapeno, crumbled plantain chips, chopped coriander and a drizzle of the avocado crema.

For more foodie inspiration, travel & lifestyle; you can follow me on Instagram and Facebook. For behind the scenes, more of Amsterdam and a peek of press events, you can follow my Instagram stories and Youtube channel.

Honey Chili (Sriracha) Potatoes

A while ago, one of Pieter’s colleague from India told him about this dish, and how he should definitely try it. I’ve been wanting to make it ever since. This weekend I finally got to it and started testing it. This is my version of it and I love it. It is an Indian-Chinese dish and it sort of reminds me of sweet and sour chicken, but the potato version of it.

Ingredients:

For the potatoes:
600grs baby potatoes with skin, chopped into cubes (as even as possible)
3 tablespoons of vegetable oil
For the sauce:
1 tablespoon of vegetable oil
2 tablespoons of finely chopped ginger
1 tablespoon of  sesame seeds
Pinch of Cayenne pepper
2 tablespoons of Sriracha
3 tablespoons of ketchup
3 tablespoons of soy sauce
2 cloves of garlic, minced
3 tablespoons of honey
3 spring onions, finely chopped
1 tablespoon of white Vinegar
1 teaspoon of corn flour
Salt to taste

Start by slicing the potatoes into small cubes. Keep the skin on. Then add the vegetable oil to a large pan over medium heat. Once the oil is hot, fry the potatoes in two batches. You don’t want to crowd them. Try not to move the potatoes too much as it will prevent them from getting golden. Place the cooked potatoes on a plate lined with paper towels.

Place the Sriracha, ketchup, soy sauce, garlic, honey, white part of the spring onions and vinegar in a bowl.

In a clean pan, add one tablespoon of vegetable oil over medium heat. Once the oil is hot, add the ginger, sesame seeds and cayenne. Cook for two minutes while stirring. Then add the sauce mix and the corn flour. Cook for another minute while stirring. Then add the fried potatoes. Mix well until the potatoes are coated in the sauce. Add salt to taste.

Sprinkle the green part of the spring onions and some extra sesame seeds. Serve straight away. Enjoy!

For more foodie inspiration, travel & lifestyle; you can follow me on Instagram and Facebook. For behind the scenes, more of Amsterdam and a peek of press events, you can follow my Instagram stories and Youtube channel.

Potato Gratin with Chanterelles (Tartiflette my way)

We tried Tartiflette for the first time when we were in Annecy a couple of weeks ago. It is basically a potato gratin made with Reblochon cheese (a cheese from that region) and bacon. On our last day there, we went to a supermarket (like we always try to do when we travel) and we brought home some of this cheese. So I was looking forward to make my own version of this dish. I made it vegetarian by adding chanterelles and skipping on the bacon. And I added a few other things to make it more flavorful. This is a perfect side dish when you are having a dinner party or for the holidays coming up.

For the gratin:

1 1/2 kilos of waxy potatoes (not the kind for mashing)

3 tablespoons of olive oil

3 medium white onions, finely chopped

2 cloves of garlic, minced

180ml of white wine

450grs of reblochon cheese

1 tablespoon of Dijon mustard

Pinch of salt

Pinch of nutmeg

For the Chanterelles:

1 tablespoon of butter

1 tablespoon of olive oil

250grs of chanterelles (or any other mushroom that you like)

2 cloves of garlic, minced

Salt to taste

Fresh thyme

 

Preheat the oven to 200C/400F and lightly grease your oven dish.

Peel the potatoes and slice them into thin pieces. I used my mandoline to do it quicker. You can also use a food processor if you have one.

Place the olive oil in a large pan over medium-low heat. Once the pan is hot, add the onions and cook them for about 10 minutes until they become translucent. Stir from time to time, you don’t want the onions to get dark. Then add the garlic and stir for 1 more minute.

Then add the white wine, reblochon cheese and mustard. Stir until the cheese has melted and it looks like fondue. Add a pinch of nutmeg and salt to taste.

Spread 1/3 of the sliced potatoes into the prepared baking dish. Then spread 1/3 of the cheese sauce over the potato layer. Repeat this 2 more times, finishing with the cheese sauce on top.

Bake it for 35 minutes until the top is slightly brown.

Place the butter and olive oil in a large pan over medium heat. Once the oil is hot, add the chanterelles and garlic. If your pan is not big enough, do it in two batches as you don’t want to overcrowd the mushrooms. Cook for a couple of minutes until the mushrooms are golden. Add salt to taste.

Serve the potato gratin with the sautéed chanterelles and add some fresh thyme. Enjoy!

For more foodie inspiration, travel & lifestyle; you can follow me on Instagram and Facebook. For behind the scenes, more of Amsterdam and a peek of press events, you can follow my Instagram stories and Youtube channel.