 Credit: Vegan Secret Supper I'd like to introduce you to a wonderful cookbook called Vegan Secret Supper and a delicious recipe for Sesame Avocado Quinoa Pilaf with Fried Sweet Plantain, Caramelized Ramps & Minted Coconut Cream. Ramps, also referred to as wild leeks, have a short growing season in early spring, and are mostly prevalent on the East Coast. A mix between onions and garlic in flavor, ramps are mild enough to eat raw, and you can use the leaves as well as the stem. Makes 6–8 servings. Caramelized Ramps 2 tsp coconut oil 1 small bunch fresh ramps, greens trimmed off and set aside, and sliced in half salt, to taste In a frying pan on medium heat, melt coconut oil. Add ramps cut-side down and sprinkle with salt. When ramps have turned slightly golden, stir and reduce heat. Cover and cook until translucent and caramelized. Set aside.  Credit: Vegan Secret Supper Sesame Avocado Quinoa Pilaf
1 cup (250 mL) uncooked quinoa 2 cups (500 mL) water ½ tsp salt greens from the ramps (above), chopped 1 avocado, cubed ¼ cup (60 mL) chopped cilantro In a saucepan on medium-high heat, toast quinoa for about 1 minute, stirring constantly before adding water and salt. Bring to a boil and cook, stirring occasionally for 10 minutes, until water level is just beneath quinoa. Cover and reduce heat to low, and continue to cook for 10 minutes. Remove from heat. On an unoiled baking sheet, spread quinoa to let cool evenly. In a large bowl, combine greens, avocado, and cilantro and add cooked quinoa. Add dressing (below) and stir until combined. Dressing For Pilaf ½ cup Coconut sour Cream (p. 195) 2 tsp sesame oil 3 tbsp olive oil salt and pepper, to taste In a bowl, whisk Coconut Sour Cream with sesame and olive oil. Season with salt and pepper. Set aside. Minted Coconut Cream ¼ cup (60 mL) coconut milk 3 tbsp chopped fresh mint In a blender, purée coconut milk and mint until smooth. Set aside. Fried Sweet Plantain 2 tbsp coconut oil 1 sweet plantain, sliced into ¼-in (6-mm) thick rounds juice of 1 lime salt, to taste In a flat-bottomed frying pan on medium-high heat, melt coconut oil. Add plantain and fry both sides until golden brown. Sprinkle each side with salt and squeeze lime juice over plantains just before removing from pan. Drain excess oil from plantains on paper towel if you wish. To Plate: 1 lime, cut into 6-8 wedges, for garnish Place ⅓ cup (80 mL) pilaf in center of a plate. Top with 3 slices plantain and a couple caramelized ramps. Dot plate with Minted Coconut Cream and garnish with lime wedge. Enjoy! :) Comments are closed.
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