Recipes with Julie Van Rosendaal: Recreating dishes from Native Tongues and Vegan Street | CBC News

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Recipes with Julie Van Rosendaal: Recreating dishes from Native Tongues and Vegan Street

Chopped or slivered jalapeños, for serving To make the dust, blend the pumpkin seeds with the nutritional yeast, garlic powder and salt until the mixture is well-blended and has the consistency of tower-style Parmesan cheese.Trim the stem ends of the brussels sprouts and cut in half lengthwise.

Heat about an inch of oil in a short, heavy pot or deep skillet to about 375 F or until it bubbles around a wooden spoon.Remove with a slotted spoon and transfer to a paper towel-lined plate to drain.Serve immediately, sprinkled with fresh jalapeño and drizzled with the crema.For a bit of extra flavour, you can grill your corn for this salad on the barbeque first.

This Mexican street corn salad was inspired by the one at Native Tongues, but as I grilled the corn, it's very different. Feel free to wing it with measurements, and add other things you think might taste delicious! I like sprinkling crushed Doritos over my grilled corn. It adds a nice crunchy contrast to esquites, too.

 

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