We have been dedicating our summer season segments on the Calgary Eyeopener to recreating iconic dishes from well-loved eating places across the metropolis, and this week introduced us to Native Tongues Taqueria (at 235 12 Ave. S.W.) and Vegan Street (at 1413 9 Ave S.E. — there’s one other in Mission, which has a unique menu).

I’ve had loads of requests to recreate dishes from each spots, so I believed I would make two of my favorite issues this week.

I am keen on brussels sprouts, significantly those at Vegan Avenue. I get them organized each time I’m going.

One of many causes restaurant brussels sprouts are so good is that they typically use the fryer. Cooking halved sprouts in scorching oil makes them splendidly caramelized and crispy, and so they cook dinner in just some minutes.

I take advantage of about an inch of canola oil in a heavy (enamel-coated forged iron) Dutch oven, or you may roast yours, cook dinner them in a scorching skillet, or toss in oil and cook dinner in your air fryer.

The coating makes them — it is a scrumptious mud of pulverized pumpkin seeds with dietary yeast, garlic and salt, with a creamy drizzle made with vegan mayo, Tajín and lime juice. (Additionally they serve theirs with chopped jalapeños — I took one out of the fridge however forgot to cut and add it, so it is lacking from the photograph!)

I additionally made esquites this week — a salad of Mexican avenue corn is an ideal hot-weather meal, and as we’re on the point of corn season in Alberta, I believed I would make one.

The esquites are easy and scrumptious at Native Tongues — uncharred corn, a little bit of crumbled feta, some herbs, and a unfastened limey, mayo-y sauce.

I made a decision to grill my corn on the barbecue first for a bit of additional flavour, however you’ll be able to go both means. That is additionally a good way to make use of up leftover cooked corn on the cob.

Recipes for esquites are usually corn, inexperienced onion, cilantro, and maybe some crumbled feta, dressed with mayo and lime juice and spiked with chili powder, however there are such a lot of different issues that will be scrumptious so as to add — black beans or chickpeas, diced peppers or tomato, jicama, even peaches or watermelon. (It might now not technically be esquites, however could be scrumptious!).

Vegan Avenue Brussels Sprouts

Pumpkin seeds, dietary yeast, garlic and salt makes a scrumptious coating for these crispy brussels sprouts. (Julie Van Rosendaal)

Be at liberty to cook dinner your sprouts any means you want, however they’re actually great (and near the unique) when cooked in scorching oil.


Pumpkin Parmesan:

  • 1 cup pumpkin seeds (I used sliced almonds)
  • ½ cup dietary yeast
  • 1 tbsp garlic powder
  • ½ tsp salt

Lime Crema:

  • 1 cup vegan mayo
  • 1 tbsp Tajín
  • 1 tbsp lime juice
  • ½ tsp salt

Brussels Sprouts:

  • Brussels sprouts (as many as you’d prefer to cook dinner)
  • Canola or different vegetable oil, for cooking
  • Chopped or slivered jalapeños, for serving (non-compulsory)
  • Recent lime juice, to style
  • Salt, to style

To make the mud, mix the pumpkin seeds (or almonds, which I used as a result of I did not have pumpkin seeds, and it was scrumptious) with the dietary yeast, garlic powder and salt till the combination is well-blended and has the consistency of tower-style Parmesan cheese.

To make the crema, whisk collectively the mayo, Tajín, lime juice and salt.

Trim the stem ends of the brussels sprouts (leaving among the stem so they’ll keep intact) and reduce in half lengthwise.

Warmth about an inch of oil in a brief, heavy pot or deep skillet to about 375 F or till it bubbles round a wood spoon.

Cook dinner the brussels sprouts (in batches, if you have to, in order that they do not cool the oil an excessive amount of) till deep golden and tender.

Take away with a slotted spoon and switch to a paper towel-lined plate to empty.

Toss with a beneficiant quantity of pumpkin parmesan (and so they additionally add a squeeze of lime and massive pinch of salt, to style) whereas they’re nonetheless scorching.

Serve instantly, sprinkled with recent jalapeño and drizzled with the crema.

Serves as many as you want.


For a bit of additional flavour, you’ll be able to grill your corn for this salad on the barbeque first. (Julie Van Rosendaal)

This Mexican avenue corn salad was impressed by the one at Native Tongues, however as I grilled the corn, it is very totally different.

Be at liberty to wing it with measurements, and add different belongings you suppose may style scrumptious! I like sprinkling crushed Doritos over my grilled corn. It (or common tortilla chips or corn chips) provides a pleasant crunchy distinction to esquites, too.


  • Corn on the cob
  • Your favorite mayonnaise
  • Chili powder
  • Lime juice
  • Salt
  • Crumbled feta (non-compulsory)
  • Chopped inexperienced onions or chives
  • Chopped cilantro (non-compulsory)
  • Crushed Doritos or corn chips (non-compulsory)

Shuck your corn and cook dinner on a preheated grill, turning as wanted, till tender and char-marked, or stand your cobs upright, reduce the kernels off and sauté in a skillet with a drizzle of oil for 4 to five minutes, till tender and beginning to flip golden on the sides.

If you happen to grilled your corn, reduce the kernels off the cob and switch to a bowl.

Gown your heat corn with mayo, a pinch of chili powder, a squeeze of lime juice and massive pinch of salt.

Switch to a bowl and sprinkle with crumbled feta, inexperienced onions and cilantro, or toss all of them collectively earlier than serving.

If you happen to like, high with crushed Doritos or corn chips on the final minute.

Serves as many as you want.

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