Chloe Coscarellis Mango Masala Panini Recipes

CINNAMON ROLL PANCAKES WITH CHLOE COSCARELLI RECIPE BY TASTY

Cinnamon Roll Pancakes With Chloe Coscarelli Recipe by Tasty image

Here's what you need: all-purpose flour, baking powder, sea salt, almond milk, maple syrup, vegan margarine, light brown sugar, ground cinnamon, vegetable oil, confectioners sugar, water

Provided by Rachel Gaewski

Categories Breakfast

Time 30m

Yield 2 pancakes

Number Of Ingredients 11

Ingredients

1 cup all-purpose flour
2 teaspoons baking powder
½ teaspoon sea salt
1 cup almond milk
2 tablespoons maple syrup
3 tablespoons vegan margarine, or refined coconut oil, at room temperature
5 tablespoons light brown sugar
2 teaspoons ground cinnamon
vegetable oil, for greasing
2 cups confectioners sugar
¼ cup water

Steps:

In a large bowl, whisk together the flour, baking powder, and salt. In a small bowl or measuring cup, whisk together the almond milk and maple syrup.
Add the wet ingredient to the dry and whisk to combine. Do not overmix.
In a small bowl, mix together the margarine, brown sugar, and cinnamon. Transfer to a pastry bag or plastic zip-top bag and snip off one corner.
Lightly grease a large nonstick skillet or griddle and heat over medium heat. When the pan shimmers, measure out ¼ cup (35 g) of the batter (or eyeball it) and pour it onto the skillet. Pipe a circular swirl of the cinnamon mixture into the batter. Repeat to fill the skillet.
When small bubbles appear in the center of the pancakes, after about 4 minutes, flip.
Cook on the other side for about 1 minute more, until lightly browned and cooked through. Repeat with the remaining batter, adding more oil to the skillet between batches as needed.
In a small bowl, combine the confectioners' sugar and water and whisk until smooth.
Drizzle the pancakes with the glaze and serve.
Enjoy!

CHLOE COSCARELLI'S MANGO MASALA PANINI

Chloe Coscarelli's Mango Masala Panini image

I am making this for dinner this week and wanted the nutritional information. Chloe Coscarelli's...on your next cookbook... Add the nutritional information per serving...pleeeease!

Provided by hollygollygee

Categories Lunch/Snacks

Time 1h

Yield 6 serving(s)

Number Of Ingredients 38

Ingredients

tamarind mango chutney
1 cup mango
2 tablespoons brown sugar
1 teaspoon tamarind paste
2 tablespoons water
spiced chickpea masala
2 tablespoons olive oil
1 onion, chopped
sea salt
3 garlic cloves, minced
1 teaspoon ginger, fresh grated
1 teaspoon turmeric, ground
1/2 teaspoon cumin, ground
1/2 teaspoon cinnamon, ground
1/2 teaspoon clove, ground
1 pinch cayenne
15 ounces garbanzo beans
2 tomatoes, finely chopped
1/2 cup water
fresh ground pepper
1/4 cup cilantro, finely chopped
1 tablespoon brown sugar or 1 tablespoon maple syrup
2 teaspoons lemon juice
cauliflower curry
1/2 head cauliflower
4 tablespoons olive oil
sea salt
black pepper
1 potato, small russet
1/2 onion
1 1/2 teaspoons curry powder
1/4 teaspoon ground ginger
1/8 teaspoon turmeric
1 1/2 tablespoons mustard seeds
1 tablespoon lemon juice
1/4 cup peas, frozen
6 ciabatta rolls
1 tablespoon olive oil, for grilling

Steps:

Cook chutney ingredients for 10 minutes and process in a food processor.
Roast cauliflower at 400 degrees with 2 Tablespoons of oil and salt and pepper. Boil potatoes. Cook everything else except the peas in a skillet until soft and fragrant. Mash together with potatoes and cauliflower and then add peas.
Sauté onion until browned, add all the spices and cook till fragrant. Add beans, water, and tomatoes, salt and pepper. Simmer for 10 minutes. Mix in cilantro, brown sugar, and lemon juice. Pulse in a food processor.
Put a bit of each filling on a bun with a bit of spinach, brush with oil and grill.

Nutrition Facts : Calories 348.6, Fat 17.8, SaturatedFat 2.4, Sodium 237.6, Carbohydrate 43.5, Fiber 7.5, Sugar 14.8, Protein 7.2

LA-STYLE CHIMICHURRI TACOS

LA-Style Chimichurri Tacos image

Make and share this LA-Style Chimichurri Tacos recipe from Food.com.

Provided by gailanng

Categories Black Beans

Time 1h15m

Yield 4 serving(s)

Number Of Ingredients 24

Ingredients

2 tablespoons olive oil
1 onion, finely chopped
1/2 teaspoon sea salt
1 tomatoes, finely chopped
1/2 cup brown rice or 1/2 cup white rice
1 cup vegetable broth
1 cup fresh cilantro
1/2 cup fresh Italian parsley
1/2 cup olive oil
1/4 cup lime juice
4 garlic cloves
2 tablespoons agave syrup
1/2 teaspoon ground cumin
1 teaspoon sea salt
1/2 teaspoon fresh ground black pepper
2 tablespoons olive oil
8 ounces cremini mushrooms, trimmed and sliced
1 (15 ounce) can black beans, rinsed and drained
1 (8 ounce) package flour tortillas
sour cream
chopped tomato
sliced onion
shredded lettuce
diced avocado

Steps:

Tomato Rice: In a medium saucepan, heat oil over medium-high heat and add onions and salt. Sauté onions until soft. Add tomato, rice, and broth and bring to a boil. Reduce heat to low and simmer, covered, until all broth is absorbed and rice is cooked. Turn off heat and let sit, covered, 15 minute.
Chimichurri Sauce: Blend cilantro, parsley, oil, lime juice, garlic, agave, cumin, salt and pepper in a food processor until combined and herbs are very finely chopped.
Taco Filling: In a large skillet, heat oil over medium-high heat and saute mushrooms until they have released their juices. Add black beans and half of the Chimichurri sauce and cook until heated through. Reserve the remaining half of the Chimichurri sauce to spoon onto the taco, if desired.
To serve: Fill each tortilla with tomato rice, taco filling, extra chimichurri sauce, desired additional toppings, and a dollop of sour cream. Fold over and serve.

Nutrition Facts : Calories 764.7, Fat 46.3, SaturatedFat 7, Sodium 1249.9, Carbohydrate 74.6, Fiber 11, Sugar 4.6, Protein 16

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