Sun-dried Tomato Crisps (No-corn Chips) With Guacamole & Homemade Salsa

May 5, 2014AppetizersLina LiwagComment

My very good friend Zeny and her 6-yr. old daughter Ayeesha came over for brunch this weekend. Smoothies and desserts were in order but I wanted more. At the onset, I didn't really knew what else to make but after a few ideas here and there, I eventually was inspired by the upcoming Cinco de Mayo celebrations. Chips and dips would work for Ayeesha I thought. The only problem was, I haven't made chips before and would require some practice. I didn't really want store-bought ones either. But I've been making crisps and crackers a lot lately so why not use the same recipe? So here's one of my family's favourite crisps recipes. The great thing about this is that it's corn-free and nut-free. I used sunflower and flax seeds instead. The recipe is simple and easy to make. If you don't own a dehydrator, it can also be baked at the lowest oven temperature.

Sun-dried Tomato Crisps (No-corn Chips) With Guacamole & Homemade Salsa

Crisps
2 c. tomatoes, chopped
1/4 c. sundried tomato, chopped and soaked
1 c. sunflower seeds
1 c. flax seeds
1 clove garlic, minced
1 1/4 c. water

1. Use 1/4 c. of the water to soak the sun dried tomatoes for 10-15 minutes until soft and making sure to reserve the water.
2. In a food processor or blender, pulse the sunflower seeds until they turn into a coarse meal. You also have the option of turning it into a flour for smoother chips. Transfer into a mixing bowl. Next, process the flax seeds into a fine meal then transfer into the same bowl.
3. On the same blender or food processor, blend/pulse the sun dried tomatoes with the reserved water and garlic until the mixture turns into a paste. Add the chopped tomatoes and pulse until the tomatoes liquefy.
4. Pour the tomato mixture and the rest of the water into the dry ingredients and mix until well incorporated.
5. Spread the batter thinly, about 1/8" thick on a dehydrator sheet. Dehydrate at 115F until crisp, approximately 12 hours. Break into tortilla chip sizes and serve with guacamole, salsa and optional sour cream. Makes 4 trays.

Guacamole
2 small avocados, cut and pitted
1 1/2 Tbsp. red onions, minced
Juice of 1 lime
1 tsp. maple syrup
2 Tbsp. cilantro leaves, finely chopped
Salt to taste
A pinch of cumin
A pinch of cayenne pepper (optional)

Place everything in a bowl and use the tines of a fork to mash the avocado with the rest of the ingredients making sure not to make it too smooth but give it some chunky consistency. If you own a mortar and pestle, it would really work perfectly.

Homemade Salsa
2 cups tomatoes, chopped*
3 Tbsp.cilantro, finely chopped
2 Tbsp. red onions, minced
2 1/2 -3 Tbsp. apple cider vinegar**
1/4 tsp. cumin
Salt to taste
1 tsp. olive oil
1/2 jalapeño pepper, seeded and finely chopped (optional)

Set aside 1/2 c. of the tomatoes . In a food processor or blender, place all the ingredients and pulse briefly until the tomatoes liquefy. Add the rest of the tomatoes and pulse once. If preferred, the reserved tomatoes can also be folded in for a chunkier consistency. Transfer to a bowl and adjust the taste accordingly.

* The tomatoes can be deseeded if a thicker salsa is preferred. Plum tomatoes are less juicy than the other varieties.
** If you're like me who loves tart salsa, 3 Tbsp. apple cider vinegar is just perfect.

Our girl-time was really wonderful and fun last Saturday. The boys were out and we had the whole house to ourselves. We were able to catch up with what he had missed for over a year no matter how short it was. We also enjoyed our mini tarts. I'm hoping to post the recipe of that soon but in case you're not on Instagram, here was the iPhone image of it:)

We're still waiting for that elusive Spring weather here in Toronto. Hopefully it won't be long and will soon see some pretty flowers and Spring produce. Ayeesha brought me some pretty green roses and mini hydrangeas which I am enjoying inside. Take a look at how cute she is here. Wishing you all a Happy Cinco de Mayo!

"Hawaiian Inspired" Taco Salad

July 21, 2013Salad, LunchLina Liwag2 Comments

Aloha! I've been absent from the blog for four weeks now as my family went for a vacation to Hawaii recently. In coming back, there were a few days of unpacking...after that... a much needed break from the internet. This created a quieting of the mind which is necessary from time to time to refocus on the more important things in life. For me, it's my time with my God and my family...it's refreshing and a really wonderful chance to grow.

Hawaii - what an awesome place on earth! It created impressionable memories and the the icing on the cake was that our family grew even closer than ever before. Although I have lived in Europe in my mid 20's, there's no other place that has charmed me most than the islands of Hawaii. I can't wait to go back!

When we were in Maui, I noticed that fish tacos were popular there. My son actually enjoyed eating at a place called Coconut's Fish Cafe. Inspired by their popular fish taco recipe, I thought of creating my own version, plant based style. This can also be done without the tacos as an option. Corn and corn products are considered one of those popular items that have been genetically modified. However, this brand is the only one I trust as they do not use any GMO ingredients in their products. Check out their website here.

"Hawaiian Inspired" Taco Salad
Ingredients (Preferably Organic

For the salad:
3 c. green cabbage, cut into strips or shredded
1 c. purple cabbage cut into strips or shredded
6-8 pcs. Food For Life organic sprouted corn tortillas (this is frozen)

For the toppings:
1 c. tomatoes, cut into cubes
1 c. ripe mangoes, cut into cubes
2 Tbsp. red onions, minced
1/2 to 1 piece jalapeno pepper, finely chopped
1/4 c. coriander leaves, finely chopped
1 Tbsp. lime juice (extra lime to squeeze on top of taco)
1 avocado, sliced into segments or into cubes

For the dressing:
1/4 c. tahini
1 small clove of garlic, minced
2 Tbsp. lime juice
2 Tbsp. unpasteurized apple cider vinegar
1 Tbsp. maple syrup or coconut nectar
1 tsp. brown mustard
Celtic sea salt to taste (optional)
1/4 c. filtered water

Method:
1. Prepare the cabbage and defrost the tacos. They can also be lightly toasted if desired.
2. Combine all the ingredients for the dressing in a blender and process until smooth.
3. Add the dressing to the cabbage and let it sit for about 10 mins. to soften them.
4. Mix the mangoes, tomatoes, lime juice, half of the onions, half of the coriander leaves and half of the jalapeno.
5. Assemble the tacos before serving: the cabbage on the bottom followed by the mango/tomato salsa then top with more onions, jalapeno and coriander leaves and then add the avocado last. Squeeze extra lime on top of each taco if desired. Enjoy!