Plum-tillas with Vanilla Dipping Sauce

Plum-tillas with Vanilla Dipping Sauce Recipe

By Veegs



1 cup (235 ml) unsweetened plain or vanilla soymilk

¼ cup (50 g) granulated sugar

2 teaspoons pure vanilla extract

1⁄8 to ¼ teaspoon xanthan gum

¼ cup (60 ml) coconut cream or full-fat coconut milk


6 firm medium-size plums (1 pound, or 454 g), pitted and cut into bite-size pieces

1 teaspoon non-dairy butter, melted

1 tablespoon (14 g) packed light brown sugar

1 teaspoon balsamic vinegar

1 teaspoon water


Four 9-inch (23-cm) flour tortillas

non-stick cooking spray


1TO MAKE THE SAUCE: Combine all the ingredients (start with only 1/8 teaspoon xanthan gum, adding more if needed to obtain a yogurtlike 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.

2TO 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.

3TO 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.

4No panini press? Preheat the oven to 400°F (200°C, or gas mark 6). Lightly coat a baking sheet with non-stick spray. Place the folded tortillas on the sheet and lightly spray the tops with non-stick spray. Bake for 5 to 7 minutes, until crisp. Cut and serve.

5Alternatively, use a grill pan with a press, following the same instructions as when using a panini press.

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