Chef Dora, James Beard Award Winner
Chef: Dora Ramírez
Habanero Hearts of Palm Ceviche
This vegan hearts of palm ceviche will transport you to Mexico with the combination of habanero, lime juice, tomato, onion and hearts of palm
4 to 6 servings
Ingredients
2 cans (14 oz.) Hearts of palm, drained
3 Plum tomatoes, pulp removed, diced
½ Red onion, finely diced
1 Habanero pepper, finely diced
2 tbsp. Lime juice, fresh
3 tbsp. Extra virgin olive oil (optional)
1 tbsp. Chopped cilantro or to taste
Instructions
Cut the hearts of palm in slices or half-moon pieces.
In a large bowl, combine the hearts of palm, tomato, onion, and habanero pepper.
Add the lime juice, olive oil, and cilantro. Mix well. (Hold off on seasoning it.)
Let marinate in the refrigerator for 30 min.
Season with salt and mix to combine.
Serve with chips or tostadas.
Notes
You might have to try several brands of hearts of palm and see which one you like best. Some are more tender than others. The recipe calls for 1 whole habanero, but if you don't eat a lot of spicy food I would add 1/2 or even a 1/3 of a pepper. Oil is optional. Avocado would go really well with this.
Sweet Corn Pound Cake
Make this vegan sweet corn pound cake while corn is still in season and enjoy it warm straight from the oven or serve with ice cream!
8 Servings
Ingredients
6 tablespoons chickpea flour
3 medium ears of fresh yellow corn, shucked, and kernels cut (about 1 1/2 cups of kernels)
7 oz vegan condensed milk
¼ cup fine yellow cornmeal
½ cup unsalted vegan butter, melted
1 ¼ cups + 2 tbsp. all-purpose flour
2 tablespoons cornstarch
2 tespoons baking powder
½ teaspoon salt
Instructions
Preheat oven to 350°F. Lightly grease an 8 1/2 inch loaf pan with nonstick spray and line parchment paper.
In a medium bowl, whisk the chickpea flour and 6 tablespoons of water to make a paste and reserve for later.
Add corn, condensed milk, cornmeal, melted butter, and the chickpea flour paste to the blender and puree until smooth.
In a large bowl, mix the all purpose flour, cornstarch, baking powder, and salt. Pour the wet ingredients into the bowl with the flour while whisking, until a thick batter forms.
Pour into a prepared loaf pan and bake at 350°F for 45 to 50 minutes until golden brown or until a tester inserted into the center of the cake comes out clean. Remove from the oven and let cook on a rack for at least an hour. Unmold and enjoy!
Notes
To make this fancy serve with Italian maraschino cherries and their syrup and vanilla ice cream.
Cucumber and Lime Agua Fresca
This is a refreshing agua fresca that is very easy to make and very popular at juguerías (juice shops) across Mexico. I have added mint to it, which is not traditional but makes it very refreshing. Enjoy it on a blistering-hot day and cool down in an instant!
4 Servings
Prep time: 10 min
Ingredients
2 medium cucumbers (556 g)
1/2 cup (118 mL) light agave syrup or your favorite sweetener
1/2 cup (118 mL) fresh lime juice
Leaves of 1 mint sprig
Instructions
Cut the ends off the cucumbers and partially peel them, leaving half of the peel on. Cut into large pieces and transfer to a blender. Add the agave syrup, lime juice, 5 cups (1.1 L) water, and mint and puree until smooth.
Pass through a fine-mesh sieve into a pitcher and let it chill in the fridge until you are ready to serve it. Serve over ice. Store it in the fridge for up to 2 days. If you have some left over, freeze it to make ice pops.