Tequila Sunrise
Serves 1 - Ingredients
3-4.5 ounces orange juice
1-1.5 ounces tequila
1 ounce grenadine syrupIce cubes
Slice of orange and lemon
Preparation
Take 5 to 6 ice cubes and put them in a long drink or large glass
Pour the orange juice and the tequila into the glass. Mix well
Add the grenadine. Pour it slowly into the glass.
The grenadine then drops to the bottom of the glass. A little bit of patience and you see a red glow in the bottom of the glass with the yellow orange juice above.
Decorate with a slice of orange and lemon and your Tequila Sunrise is ready.
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Squash Fritters With Jalapeño Cream
Calories: 1205 - Ingredients
For the Fritters:
2 cups cooked squash or sweet potato, mashed
1/4 cup jalapeño cream, plus more for serving
1/4 teaspoon pepper
1/4 teaspoon Himalayan pink salt
2 tablespoons camelina oil
6-8 leaves of fresh sage
For the Jalapeño Cream:
2 cups cashews, soaked in boiled water for 30 minutes
2 lemons, juiced
2 1/2 tablespoons apple cider vinegar
1-2 tablespoons sauerkraut (optional, but gives a lovely flavor!)1 jalapeño, roughly chopped
2 tablespoon chives
1 teaspoon onion powder
2/3 teaspoon garlic powder
2 teaspoons pepper
1 teaspoon salt or more to taste
Preparation
To Make the Fritters:
In a bowl, combine cooked squash or sweet potato with a 1/4 cup of jalapeño cream. Add a dash of salt and pepper and gently combine.
Over medium-high heat, add camelina oil to a non-stick skillet. Once the oil is hot, spoon the squash mixture into the pan. No more than 2 tablespoons per fritter. Gently flatten them with a spatula. After 40-60 seconds, flip the fritters and add the sage leaves to the pan. Cook the fritters and sage for a minute or so and then remove immediately.
Plate and serve with another spoon of jalapeño cream, crispy sage leaves, and a drizzle of camelina oil.
To Make the Jalapeño Cream:
Drain and rinse cashews.In a high-speed blender, add drained cashews, lemon juice, water and apple cider vinegar. Start on a low speed and gradually increase the speed as necessary. You'll likely have to stop every 10-20 seconds to scrape the mixture down from the sides of the blender.
After blending for 2 minutes, stop and add the rest of the ingredients. This is where you control the flavor. If you like heat, add more jalapeño, if you like tang, add more vinegar, etc. Blitz until everything is thoroughly combined. Add water a teaspoon at a time to help blend if necessary.
Best served chilled.
Store in an airtight container for up to three days.
Nutritional Information
Total Calories: 1,205 | Total Carbs: 161 g | Total Fat: 56 g | Total Protein: 33 g | Total Sodium: 591 mg | Total Sugar: 64 g
Nutrition information does not include added oil from frying
Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Plant Tribe is a vegan food blog that aspires to help others lead a plant-based lifestyle by creating and sharing beautiful plant-based recipes. Check out their blog here: Plant Tribe
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Hi, I am Anu, an Engineer by profession and a foodie cum by heart. When I am not tinkering with my computer at work, I am tinkering with my pots &; pans at home. You will find me either cooking or eating or reading about food or watching food shows. I am the author of One Teaspoon of Life.
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