Thai Toast! But first- a little back story. I was sitting at the table with my sister and boyfriend last month when I came up with this random idea. They both thought it was not a great idea. Especially Jose... but ohhhhh how wrong he was. This toast hit the spotzzzz. If you’re sick of your regular ole joe pb and banana toast- why not give this savory, crunchy, flavor filled toast a chance? You might just love it. *also left over peanut sauce means you can use it for so many other dishes! (Hint hint : my recipe for Dan dan noodles )
. Details: one piece of bread (I used @canyonbakehouse), peanut sauce base, then add cucumber, chopped carrots, bell peppers, purple cabbage, sesame seeds, cilantro and more peanut sauce drizzled on top. Thai Toast Recipe by The Daily Kale Peanut sauce: 1/2 cup peanut butter 1-2 tbsp chili paste 1 tsp rice vinegar 2 tbsp sesame oil 4 tbsp tamari 1 tbsp golden monkfruit (or coconut sugar) 2 tbsp lime juice 1 garlic clove 1/4 tsp ginger powder Black pepper 1/4 cup green onion 4-6 tbsp cilantro 4-6 tbsp water (added in slowly) Directions: Blend everything together until completely combined and until desired creamy consistency. Store in a mason jar in the fridge for up to 5 days. Is Tostada Tuesday a thing ? No? Yes? Look y’all - I made mole sauce the other day and felt so proud. By no means is my recipe the authentic way to make it- but yooooo - I like adding my own personal touch to recipes /also I like to make things that don’t take a long time. Sooooo I sped this up a little bit- fyi: this is usually not a quick sauce. Also also also- Jose likes it - and he is not a fan of mole ‘usually’, so yay! . !Before I share the mole recipe I wanted to tell you how I served this- cause I added a little bit of a twist. An Indian Mexican fusion if you will. A flavor town situation you might say. Basically what I’m saying is don’t knock something if you haven’t tried it, give things a chance. You just never know! It might be magic. . Details: air fried @sietefoods almond flour tortilla, mint chutney, tomato, red onion, jackfruit mole, cilantro, red cabbage and queso fresco. * Mole Tostada with Mint Chutney sauce
Recipe by The Daily Kale Ingredients: Mole sauce: 2 dried ancho chiles (seeded) 2 dried guajillo chiles (seeded) 2 dried passilla chiles (seeded) 2- 2.5 cups vegetable broth (or water) 1/2 yellow onion (roasted) 1 beef steak tomato (roasted) 1/2 jalapeño (seeded and roasted) 5 cloves garlic 3 tbsp peanut butter (plain) 4 tbsp golden monkfruit (or 2 tbsp coco sugar) 2 tsp salt 1 tsp cumin 1/2 tsp cinnamon 1/2 tsp coriander 1/2 tsp black pepper 1 tsp oregano 2 tbsp cacao powder or 2 oz Mexican choc Directions: In a sauce pan cook the dried chiles for a few minutes on medium heat. Then place in blender with veggie broth (start with 2 cups - only add the other half a cup later if you need to) and blend. Add in the tomato, jalapeño, onion, peanut butter, chocolate or cacao and garlic and blend until completely smooth. Pour into a pot and add in the spices and stir. Simmer *covered with a lid * for about 25-30 minutes. Mint chutney: 1/2 jalapeño (seeded) 1/2 avocado 1/4 cup mint 1/4 cup cilantro 1 tbsp lime juice Pinch of cumin 1 tsp salt 3 tbsp onions 2 tbsp coco milk can or water* Directions: Blend everything except for the water until smooth. Add in water if necessary * slowly* to thin it out to your desired consistency. . Remember to have fun with your food! There are no rules in my opinion! Enjoy! Look I’m in love with @sietefoods mini bunuelos and I don’t care who knows it ! they are cinnamon-y toast crunch heaven. I love them plain don’t get me wrong- but I knew they’d be the perfect coating to this. And it didn’t disappoint! So if y’all are lucky enough to find these somewhere- I highly recommend trying this out. Otherwise you can totally leave them off and their still very good! Tag me on instagram @Thedailykale if ya make it !
Mint Chocolate Fudge Crunch Balls Recipe by The Daily Kale Ingredients: 1 cup almond flour 1 scoop collagen ( @vitalproteins) 5 tbsp. almond butter 5 tbsp. cacao powder (@navitasorganics) 3 tbsp. maple syrup or sugar free 1-2 tbsp. coconut milk can* 1.5 tsp peppermint extract 1 tbsp. golden monkfruit (or coconut sugar) Pinch of cinnamon Pinch of salt 1/4 cup @sietefoods mini bunuelos (crushed) Directions: Stir all dry ingredients together in a bowl until any and all clumps are out. Set aside. Boil a pot of hot water. Add wet ingredients into the bowl with the dry mixture. *Start with 1 tbsp. coconut milk. Add in the other tbsp if your mixture is not fudge-y enough. Turn off heat for the boiling water. Place bowl on top of the pot and stir until it becomes a paste. Similar to a less wet brownie batter. Take 1 tbsp. at a time and with your hands shape them into balls. Roll the balls around in the crushed mini bunuelos. Set in freezer for 15 minutes. Then enjoy! *Store them in an air tight container in the fridge. Tofu Masala Taco ✨
I remember the first time I tried Indian food with my best friend @elizabethdantus . Dayummmm. Once you try something that you’ve genuinely never tasted before- your taste buds SING. Like I’m talking full on choir mode singing. I loveeeee. So I decided to make my own version and then throw it all in my favorite tortilla by @unbunfoods. Come on down to Flavorrrrrr town folks. Sharing the recipe for all of this cause I wouldn’t keep this from you!✨ #thedailykale . Bake tofu for about 15 minutes first with a little oil and a little salt and pepper. . Masala Sauce: 2 tbsp red onion (chopped) 1/2 can coconut milk 1 tbsp garam masala Pinch of black pepper Pinch of cayenne (optional) 1/8 tsp turmeric 1/8 tsp ginger 1/8 tsp coriander 1/8 tsp garlic powder Pinch of cumin Pinch of cloves + cinnamon Pinch of salt 4-5 tbsp tomato sauce Splash of lime juice 1 tbsp Lakanto golden monkfruit 1 package of tofu cut into strips or cubes —-- Crunchy Curried chickpeas: Toss with oil - then spices —-- 1 can of chickpeas 1 tbsp coconut oil (melted or spray) 1 tbsp curry powder 1 tsp turmeric powder 1 tsp garlic powder 1/2 tsp onion powder 1 tsp garam masala Pinch of salt Pinch of black pepper —-- Bake at 425 for 15 min then mix around and bake another 15 minutes. —-- Mint chutney : 1/2 jalapeño (seeded) 1 tsp salt 1/2 cup mint 1/2 cup cilantro 1 tbsp lemon juice 2 tbsp water Pinch of cumin 3 tbsp green onions —-- Yogurt sauce: 1 cup yogurt (@kitehillfoods) 5 tbsp cilantro 3 tbsp mint 1 tbsp lemon juice 2 tbsp green onions 1 tsp @Lakanto golden monkfruit . For both the mint chutney and the yogurt sauce just put in a blender and blend until smooth :) garnish with cabbage and cilantro. Enjoy! |
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