Brunch! Who doesn’t like Brunch?
Well, this week's #MeatlessMonday dish was inspired by a Breakfast Burrito recipe that I turned into an open face scramble & crêpe dish.
This Keto Vegetarian Chipotle Plant-Based Ground w/ Corn & Black Bean Salsa over Coconut Crêpe is a dish that is sweet & savory with a little spicy kick to wake you and your guest up before you all go-go for your next mimosa.
This looks like a complicated recipe but I promise the process is easy once you get started because the recipe is broken up into 4 steps.
I cook it, I eat it, so I know you’ll love it!
Ingredients
Lime & Coriander Sour Cream
300 g silken tofu
2 tablespoons lime juice
1 ½ tablespoon apple cider vinegar
1 tablespoon olive oil
2 teaspoons lime zest
1 teaspoon Dijon mustard
1 teaspoon of sea salt
1 small garlic clove,
⅓ cup coriander leaves, chopped
Corn & Black Bean Salsa
2 corn cobs, husked and shucked (or 1 cup frozen corn kernels, thawed)
¼ large red onion, finely diced
½ jalapeño chili pepper, finely diced (slice and reserve other ½ for garnish)
12 cherry tomatoes, quartered
400 g tin (1 cup) black beans, drained & rinsed
1 cup coriander leaves, roughly chopped
Juice & zest of 2 limes
2 teaspoons olive oil
1 pinch dried red chili flakes
Sea salt & cracked black pepper, to taste
Chipotle Scramble
2 tablespoons olive oil
½ teaspoon ground turmeric
1 teaspoon ground cumin
12 oz Plant-Based Grounds
1 clove garlic, minced
1 chipotle chili in adobo sauce, chopped
2 tablespoons adobo sauce
1 cup baby spinach, chopped
¼ cup water
garnish avocado & lime slices
Coconut Crêpe
1/2 cup Coconut Flour
6 Large Eggs
1 1/4 cup Unsweetened Almond Milk
3/4 tsp Salt (optional)
1 tbsp Unflavored gelatin powder or 1/2 tbsp Xanthan gum (optional - for more pliable, sturdy crêpe)
1/2 tsp Cumin (optional)
1/2 tsp Paprika (optional)
DIRECTIONS
Sour Cream Direction
To make sour cream, place all ingredients into a high-speed blender and process until smooth. Chill until needed.
Note: You can make the night before and you’ll have a lot leftover for other dishes.
Salsa Direction
To make salsa, place a cast iron pan - if you have one - over high heat, add the corn kernels and roast until slightly charred and blackened, about 7-8 minutes.
Place the charred corn into a bowl with the remaining salsa ingredients and toss to combine.
Chipotle Scramble Direction
Finally, for the chipotle scramble, place the oil in a frying pan over medium heat. Add the plant-based grounds, turmeric, cumin, and garlic and fry together for 1-2 minutes. Add the chili, adobo sauce, spinach, and water and cook, stirring, until the water evaporates and the spinach has wilted through.
Coconut Crêpe Direction
In a large bowl, whisk all ingredients together until smooth. Let the batter sit for a minute or two to account for the natural thickening caused by coconut flour. The batter should be very runny right before cooking - it should pour easily (add more almond milk and eggs in *equal* proportions if needed to achieve this).
NOTE: If you are using the optional gelatin, add it last. Sprinkle it over the top of the batter (instead of dumping) and whisk as you do to avoid clumping. Then, add an extra 1/4 cup of almond milk.
Heat a small skillet over medium to medium-high heat and grease lightly (use oil of choice or an oil mister).
Pour 1/4 cup (60 mL) of batter onto the skillet and immediately, rapidly tilt in different directions to evenly distribute. Cook, covered with a lid, until the edges are golden and you see bubbles forming in the middle. The edges will curl inward when you lift the lid (about 1-2 minutes).
Flip over, cover again, and cook until browned on the other side (1-2 minutes). Repeat until the batter is used up.
To build your plate, place a warmed crêpe on a plate, spoon on some of the chipotle scrambled, and some corn salsa on top.
Top them with sour cream, avocado slices, reserved jalapeño, and slices; serve with a slice of lime on the side.
Pat yourself on the back, enjoy, and have a mimosa for me.
👌🏽👌🏽👌🏽