- first place the dates, powders and water in a blender and blend until no bumps
- add in the bananas and blend until a smooth, ice cream like consistency is formed
- place in a pretty bowl & add toppings
Ever since I ate tapas at a vegan Vegas restaurant, I been wanting Jain tapas. This is one recipe I’d love to try soon because all ingredients are easily available and it’ll take literally minutes to make. Eat small portions, that’s what tapas mean.
1 large head cauliflower, cut into 1-inch florets (about 1 ½ lb.)
4 tsp olive oil, divided
2 tbsp tahini
1 tbsp lemon juice
¼ tsp salt
1 tbsp chopped parsley
1 tsp toasted sesame seeds (optional)
¼ tsp paprika or crushed red chili peppers
Place oven rack in top position. Preheat oven to 425°F.
Toss cauliflower with 2 tsp. olive oil, and season with salt. Spread on large cookie sheet, and bake 12 to 15 minutes, or until cauliflower is fork-tender and slightly browned.
Heat remaining 2 tsp. olive oil in small saucepan over medium heat. Stir in tahini, lemon juice, 5 Tbs. water, and salt. Simmer over low heat 1 to 2 minutes. Remove from heat.
Divide cauliflower among plates. Whisk sauce, then spoon over cauliflower. Sprinkle with parsley/chives and sesame seeds/paprika, and serve.