Plant-based stuffed albondigón with chayote, potatoes, salad and salsa
The Culinary Institute of America · 19 min video
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Read about plant-based meat in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 1 lb Incognito plant-based ground
- caramelized onions
- roasted garlic
- toasted panko
- oatmeal milk
Mix the plant-based ground with caramelized onions, roasted garlic, toasted panko and oat milk to bind.
- cumin
- Mexican oregano
Add cumin and Mexican oregano crushed in the hands; mix until it holds together.
Cumin and Mexican oregano
- olive oil
Oil a sheet of aluminum foil and press the mixture into a flat rectangle about half to three quarters of an inch thick.
Rolling it on oiled foil around cashew cheese
- cashew mozzarella
Lay cashew mozzarella along the middle and roll it up tight like a stuffed meatloaf, without air gaps.
- chayote
- olive oil
- steamed potatoes
Slice the chayote, marinate in a little olive oil and roast; steam some chayote and potatoes.
- greens
- olive oil
- lemon zest
- cilantro, parsley, dill
- mint
Dress fresh greens with olive oil, a touch of lemon zest, cilantro, parsley, dill and a chiffonade of mint.
Herb salad
- roasted tomatoes
- roasted tomatillos
- cilantro
- congaña pepper
- roasted jalapenos
- roasted onions
- roasted garlic
- dried oregano
- salt
- lemon
Blend roasted tomatoes, tomatillos, cilantro, peppers, roasted jalapenos, onions and garlic with dried oregano, salt and lemon juice for the salsa.
His mother's salsa