PLUM-TILLAS WITH VANILLA DIPPING SAUCE
Ingredients
For Vanilla Dipping Sauce:
- 1 cup unsweetened plain or vanilla soymilk
- ¼ cup granulated sugar
- 2 tsp pure vanilla extract
- ⅛ - ¼ tsp 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 tsp non dairy butter, melted
- 1 tbsp packed light brown sugar
- 1 tsp balsamic vinegar
- 1 tsp water
For Tortillas:
- 4 9-inch flour tortillas
- Nonstick cooking spray
Instructions
To Make the Sauce:
- Combine all the ingredients (start with only ⅛ 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:
- reheat 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.