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Watermelon Gazpacho and Garden Fresh Burrito with Mango Salsa
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(For all ingredients, please use organic versions if available) Watermelon Gazpacho 2 tomatoes 1 - 1½ cups watermelon 1 large cucumber, cubed ½ green Anaheim pepper 1 slice white Vidalia onion ½ - 1 tablespoon grated ginger Juice of 1 lime Handful cilantro leaves 1 teaspoon salt (Himalayan) Watermelon Gazpacho 2 tomatoes 1 - 1½ cups watermelon 1 large cucumber, cubed ½ green Anaheim pepper 1 slice white Vidalia onion ½ - 1 tablespoon grated ginger Juice of 1 lime Handful cilantro leaves 1 teaspoon salt (Himalayan) Watermelon Gazpacho- Boil some water, put in the tomatoes in the boiled water for only 30 seconds. And them put the tomatoes in the cold water.
- Peel the tomatoes skin, and cut them into quarter and seed it.
- Cut the tomatoes into long strips.
- Put the tomatoes in a bowl.
- Cut the watermelon into cubes.
- Seed the cucumber, and then cut it into cubes.
- Slice and cut the Anaheim pepper.
- Slice the onion.
- Grate some fresh ginger for 1 tablespoon at the most.
- Chop the cilantro. Make sure there’s no stem in it. Only the leaves.
- Put the watermelon in a blender and make them into purée.
- Add into it all the diced vegetables. Stir nicely.
- Add in some salt to taste.
- Place the soup in the refrigerator until it’s time for meal.
Garden Fresh Burrito Nut Meat- Soak the nut with adequate filtered water. If you doing it in advance, just put it in the refrigerator the night before.
- Strained the nut and put them into the blender.
- Turn the blender into “Pulse Chop” or just turn the blender to ‘on’ and ‘off’.
- Add in a little bit of water and add a bit more when needed.
- The blended nut should be creamy and almost like a pâté feel.
- Put the blended nut in a bowl and start to season it with generous amount of chili powder, some cumin, some Mexican seasoning, some cajun salt, some Bragg liquid amino. Mix them all together.
- Chop some green onion and some green scallion.
- Add them into the mixture and mix again. The taco nut is ready.
- Take two larga Napa cabbage leave as substitution of the tortillas.
- Put the taco nut on the Napa leave, spread it out.
- On top of the nut, put the cilantro sauce.
- Put the mango salso on top.
- Ready to be served.
Mango Salsa- Cut the mango and scoop it out with a spoon.
- Cut the mango into small pieces.
- Cut the Anaheim pepper and the serano pepper, deseeded it, and finely diced it.
- Cut and finely diced the red onion.
- Cut the pineapple into small cubes.
- Finely chopped the fresh mint leaves and the cilantro.
- Mix all the ingredients in a big bowl.
- Add in some lime juice, and mix again.
- Put the mango salsa in the refrigerator and take it out when it’s time to be served.
Cilantro Sauce- Take the avocado, get red the pit and scoop out the flesh.
- Put them in a blender.
- Add in the onion.
- Add in the cilantro, and some fresh garlic.
- Add in half a lemon for juice.
- Add in some soy sauce, some cumin, and some good salt.
- Add in some water and blend them all into purée.
- Pour them in a bowl and place it in the refrigerator for later use.
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File NO: 1817,1819, |
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