PLUM-TILLAS WITH VANILLA DIPPING SAUCE
Ingredients:
FOR VANILLA DIPPING SAUCE
- 1 cup unsweetened plain or vanilla soymilk
- ¼ cup granulated sugar
- 2 teaspoons pure vanilla extract
- 1⁄8 to ¼ teaspoon xanthan gum
- ¼ cup coconut cream or full-fat coconut milk
FOR PLUMS
- 6 firm medium-size plums, pitted and cut into bite-size pieces
- 1 teaspoon non dairy butter, melted
- 1 tablespoon packed light brown sugar
- 1 teaspoon balsamic vinegar
- 1 teaspoon water
FOR TORTILLAS
- Four 9-inch flour tortillas
- Nonstick cooking spray
Instructions
TO MAKE THE SAUCE:
- Combine all the ingredients (start with only 1/8 teaspoon xanthan gum, adding more if needed to obtain a yogurt like texture) together in a blender.
- Blend until perfectly smooth and somewhat thick, like yogurt.
- Refrigerate in an airtight container for at least 3 hours before using.
TO MAKE THE PLUMS:
- Place the plums in a skillet and combine with the butter, sugar, vinegar, and water. Sauté over medium heat until all the liquid evaporates and the plums are just tender but not mushy, about 4 minutes.
- Remove from the heat and set aside.
TO ASSEMBLE THE TORTILLAS:
- Preheat a panini press fitted with smooth or grill plates on high heat. Place the equivalent of one and a half plums evenly on half of each tortilla and fold over the other half.
- Lightly coat both sides of the tortilla with spray, close the panini press, and cook until golden brown and crispy, about 6 minutes in all.
- Cut each tortilla into 4 triangles and dip into the vanilla sauce as desired.