 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.  Y’all, I have a thing for beautiful pink lady apples. The vibrant bright pink color and the flavor. I don’t loveeee all the fruits, not gonna lie, but when it comes to these apples (and honorable mention to honey crisp apples).. I just really love them.
. So I decided a few weeks ago to make these lil cuties. And they turned out just how I wanted :) look I understand they don’t look Ike your regular ole’ cinnamon rolls, but hear me out- if you’re looking for a paleo, no sugar added, vegan, super flavorful and low carb-ish cinnamon roll...This just might be your cup of tea. Alright here ya go. Tag me on instagram if you make them or leave a comment below! Apple Pie Cinnamon Rolls Recipe by The Daily Kale Ingredients: 2 cups almond flour 3 tbsp @Lakanto golden monkfruit 2 tbsp psyllium husk 1 tsp salt 1 tbsp baking powder 1 tsp baking soda 3 tbsp coconut oil (melted) 3/4 cup almond milk Filling: 1/2 pink lady apple 2 tbsp maple syrup (@choczero ) 3 tbsp Lakanto golden 1 tbsp coconut oil 2 tsp cinnamon 2 tsp nutmeg Pinch of salt Directions: For the filling, blend everything together until it makes an apple sauce like consistency. Cream cheese Icing ingredients: 6 tbsp cream cheese(softened @kitehillfoods) 1 tbsp @lakanto golden 1 tsp lemon juice 2 tbsp maple syrup Pinch of nutmeg and cinnamon Directions: Stir everything together until it’s smooth and creamy. Instructions: Preheat oven to 350. For the dough, mix all dry ingredients together first, then add in the wet and stir. Then knead the dough in the bowl a little, forming a ball. Let dough ball sit for 5-10 minutes covered before rolling out into a rectangle. *This is an important step as it gives the psyllium husk time to combine with the other ingredients, so the dough won’t break as much. Spread the filling evenly all over the dough, don’t get too close to the edges cause you’re going to be rolling that area. Add crushed mini bunuelos on top of the filling (optional). Roll width wise, slowly and with the help of your parchment paper so it doesn’t break. Once it’s in a long roll, cut into the sizes you prefer and place on a *sprayed with oil* parchment paper lined pan. Press them down a bit if you want to. Bake for 20-25 minutes. Add crushed mini bunuelos to the top and pour or drizzle on the cream cheese frosting. |
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