Plant based tamale with guacamole, cilantro, radish, and salsa macha. — This recipe was inspired by Chef Rickie Perez, a finalist in our #PlantBasedAllStar contest.
by Chef Mikel Anthony
This recipe is part of the Chef’s Roll Test Kitchen, in partnership with MorningStar Farms and FOH.
Salad
INGREDIENTS
- 1-2 ea. Mint sprigs
- 1 handful Mixed greens
- 5 ea. Mini heirloom tomatoes, halved
- 5-6 ea. Pea shoots
- 1 ea. Beet for beet spaghetti string
- 1 part Olive oil
- 2 parts Sherry vinegar
METHOD
- Whisk sherry and oil with salt and pepper to season.
- Toss with all other ingredients.
Spicy Red Bean Balls
INGREDIENTS
- MorningStar Farms Spicy Red Bean Protein Blend
METHOD
- Make as many as desired. Grab about 2-3 oz. of blend into your hand and roll into a ball.
- Sear in a pan and plate with salad.
