Tag Archives: Ann Gentry

HEALTHY TASTE OF LA – Sunday Nov. 6th

Chef AJ has organized and amazing event that will take place next Sunday, November 6th from 9 – 5 at the South Bay Redondo Seventh Day Adventist Church.  I highly recommend this event…Just look at the list of celebrity chefs and experts that will be there…AMAZING!!!

Interested in sampling delicious plant-based recipes from some of the best chefs in the world of Plant-based nutrition like Chefs Ramses BravoEric TuckerAnn GentryEric LechasseurLindsay Nixon and Chef AJ?  How about listening to lectures from experts in the field like T. Colin Campbell and Julieanna Hever?  Healthy Taste of LA II is Sunday, November 6th from 9 – 5 at the South Bay Redondo Seventh Day Adventist Church.

South Bay Redondo Seventh Day Adventist Church 
401 S. Prospect Avenue
Redondo Beach, CA 90277

For more information and to register for this one of a kind event visit: http://healthytasteofla.com/

Advertisements

Leave a comment

Filed under Cooking Demonstration, Education, Events, General Vegan, Vegan, Vegetarian

MEXICALI CHOP – With Crunchy Tortilla Strips

I came upon this recipe for Mexicali Chop Salad recently on Vegetarian Times website and thought I would share it with you.  This recipe is courtesy of Real Food Daily…a restaurant I have yet to try, but hope to soon!  I think this salad would make a wonderful meal paired with my Baja Corn Chowder and topped off with my Mexican Wedding Cake Bites.

Ann Gentry who is the chef-owner of Real Food Daily in the Los Angeles Area wrote this about her recipe, “When Real Food Daily first opened, I used to sneak away to a nearby Mexican-inspired restaurant for a black bean–and-corn salad with guacamole, chips, and a beer.  One day, I realized I could make my own version.”

Extra Dressing will keep for one week in the fridge.

INGREDIENTSServes 8

TORTILLA STRIPS

1 1/2 tsp. canola oil

3 6-inch corn tortillas

1/2 tsp. chili powder

1/4 tsp. maple crystals or sugar

1/8 tsp. salt

 

DRESSING

1/2 cup olive oil

2 cloves garlic, minced (2 tsp.)

2 tsp. ground cumin

2 tsp. ground coriander

1 tsp. sugar

1 tsp. salt

1/3 cup lime juice

1/4 cup chopped green onion

1/4 cup cilantro leaves

Pinch cayenne pepper

 

SALAD

1 head romaine lettuce, sliced (8 cups)

2 medium tomatoes, chopped (2 cups)

1 avocado, diced (1 cup)

3 celery stalks, sliced (1 cup)

1 cucumber, seeded and diced (1 cup)

1 cup fresh or frozen, thawed corn kernels

3/4 cup cooked pinto beans

1/2 cup jarred roasted red bell peppers, rinsed, drained, and sliced

1/3 cup finely chopped red onion

1. To make Tortilla Strips: Preheat oven to 350°F. Brush oil on tortillas. Cut in half, then cut into 1/8-inch-wide strips. Spread on baking sheet. Combine chili powder, maple crystals, and salt in bowl. Sprinkle chili powder mixture over strips. Bake 15 minutes, or until crisp. Cool.

2. To make Dressing: heat oil, garlic, cumin, coriander, sugar, and salt in saucepan 2 to 3 minutes over low heat, or until garlic begins to sizzle.

3. Blend remaining Dressing ingredients with garlic oil in blender until smooth.

4. Toss together all Salad ingredients with Tortilla Strips and 1/4 cup Dressing.

For a printable version of this recipe click here.

Top image of Mexicali Chop courtesy of kathrynlovett.com

Image of Ann Gentry courtesy of VegNews.com

Bottom image of Mexicali Chop courtesy of VegetarianTimes.com

2 Comments

Filed under Beans/Legumes, Gluten Free, Main Dish, Recipes, Salad, Salad Dressing, Vegan, Vegetables, Vegetarian