Just the right size for appetizers or tapas, these tasty little bites will leave guests lingering around the snack table. Crispy baked tortillas are topped with a meaty jackfruit base (spiced with chipotle chiles and cumin) that is so similar to pull
What you need / ingredients ?
Vegan Hidden Pumpkin Pound Cake Courtesy of Christina Frantzis Prep Time: 45 min Cook Time: 95 min Cake 8 Tbsp aquafaba (canned chickpea liquid), divided 2 510 g gluten-free pound cake mix 1-1/4 cup coconut or rice milk, divided 2/3 cup vegetable oil, divided 1/2 cup pumpkin puree 1/2 tsp vegan orange food colouring Glaze 1 cup icing sugar, sifted 4 tsp water 1/4 cup pecans, chopped Note: Aquafaba is the water that canned chickpeas are packed in. Strain chickpeas and reserve for another use and use the water to substitute eggs.
|Step 01:||Preheat oven to 400°F. Combine vinegar, 1 cup water, sugar, and 1/2 teaspoon salt in a saucepan. Bring to a simmer; cook until sugar and salt dissolve|
|Step 02:||Cut 4 circles from each tortilla with a 2-inch round cutter. Place on a baking sheet. Bake at 400°F for 9 minutes.|
|Step 03:||Place jackfruit in a bowl, and shred. Stir in lime rind, juice, chile powder, cumin, garlic, pepper, and remaining 1/4 teaspoon salt. Place in a nonst|
|Step 04:||Top each baked tortilla circle with 1 teaspoon jackfruit mixture and a few pickled vegetables. Sprinkle with cilantro.|