Courtesy of Edgewood Country Club Executive Chef Tony Villanueva
Chef’s Notes

This plant-based, vegan, and gluten-free dish is bursting with flavor and is sure to satisfy any vegetarian or gluten-free vegan appetite. This dish can be served hot, cold, or at room temperature. Customize the size of the rice cakes according to your preference. Enjoy!


Rice Cake

  • 1 cup of Sushi Rice or your preferred grain of rice
  • 2 cups of water
  • 1 tsp of Kosher Salt
  • 1 tsp of Aleppo Pepper Flakes
  • 1 tsp of Minced Chipotle Pepper in adobo

Sweet Mango & Black Bean Compote

  • ½ cup of sweet ripe Mango, chopped
  • ½ cup of canned black beans, rinsed
  • 1 sprig of Cilantro Leaves, finely chopped
  • 1 lime, juice, freshly squeezed
  • 1 tbsp Agave Nectar

Handful of Greens Do Good microgreens for garnish

Step by Step Instructions

Rice Cake Instructions

  • In a saucepan, bring two cups of water, kosher salt, and sushi rice to a boil.
  • Once the rice and liquid come to a boil, reduce the heat to a simmer and cook for about 3 to 5 minutes, or until the rice is fully cooked and tender.
  • Transfer the hot, cooked rice to a bowl and gently mix in the Aleppo Pepper and Minced Chipotle Pepper.
  • Using a 3-inch ring mold or cup, shape the rice into a cake. As it cools, the starches in the rice will help it hold its shape until it’s plated.

Sweet Mango & Black Bean Compote Instructions

  • In a bowl, combine the rinsed black beans, chopped ripe mango, lime juice, and agave nectar.
  • Gently fold or mix the ingredients together.

Select an appropriate bowl or plate and gently place the rice cake in the center. You can add a cup of mixed greens to the plate before positioning the rice cake. Spoon a generous portion of the sweet mango and black bean compote on top of the rice cake. Garnish with a bunch of fresh microgreens.

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