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PLUM-TILLAS WITH VANILLA DIPPING SAUCE

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.
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