Chef Dunny of Vegan Baddies makes no-cook, raw avocado tacos
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Chef Dunny of Vegan Baddies makes no-cook, raw avocado tacos

Raw Avocado Taco Fresh, vibrant, and packed with flavor. No cooking required. Ingredients (Serves 2) • 2 ripe avocados, halved and pitted (use as taco “shells”) • 1 medium tomato, diced • 1 small jalapeño, finely minced (remove seeds for less heat) • ½ red onion, finely diced • Juice of 2 lime wedges • ¼ cup walnuts, soaked for 2 hours, then drained • ½ tsp cumin • ½ tsp coriander • ¼ tsp chili powder • ¼ tsp garlic powder • ¼ tsp onion powder • Pinch of pink salt • Cracked black pepper, to taste • Vegan sour cream, for garnish (your preferred brand) Directions 1. Prepare the walnut taco “meat”: In a food processor, pulse the soaked walnuts with cumin, coriander, chili powder, garlic powder, onion powder, pink salt, and black pepper until it reaches a crumbly, taco meat-like texture. Don’t over-blend — you want a bit of texture. 2. Make the fresh pico topping: In a small bowl, mix the diced tomato, red onion, and jalapeño. Squeeze in lime juice, add a pinch of salt, and stir to combine. 3. Assemble your avocado tacos: • Scoop out just a little of the avocado flesh if needed to create a small well. • Spoon a generous layer of walnut taco meat into each avocado half. • Top with your pico mixture. • Finish with a small dollop of vegan sour cream and an extra squeeze of lime if desired.

The Nine
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The Nine

The Nine: talking about the latest news you're talking about in Detroit and across the country.

Nothing Bundt Cakes owner and operator honored as entrepreneur of the year.
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Nothing Bundt Cakes owner and operator honored as entrepreneur of the year.

Andrea Jones' Butter Cream Frosting Recipe Ingredients: ● 1/2 cup (1 stick) unsalted butter, softened ● 8 oz cream cheese, softened ● 2 to 3 cups powdered sugar, sifted (adjust for desired sweetness and consistency) ● 1-2 teaspoons of vanilla extract Instructions: 1. Soften Ingredients: Make sure the butter and cream cheese are both at room temperature. This helps them blend smoothly. 2. Beat Butter and Cream Cheese: In a large mixing bowl, use a hand mixer or stand mixer to beat the butter and cream cheese together on medium speed until the mixture is smooth, creamy, and lump-free (about 2–3 minutes). 3. Add Powdered Sugar Gradually: Reduce the mixer speed to low and slowly add powdered sugar, 1 cup at a time, mixing until fully incorporated. Once all the sugar is added, increase the speed to medium-high and beat until the frosting is light and fluffy (about 1–2 more minutes). 4. Adjust Consistency (Optional): ○ For thicker frosting, add more powdered sugar (1/4 cup at a time). ○ For softer or more spreadable frosting, add a teaspoon of milk or cream if needed. 5. Use or Store: ○ Use immediately to frost cakes, cupcakes, or cookies. ○ If not using right away, store in the refrigerator for up to 5 days. Bring to room temperature and re-whip before using.

Parc Detroit debuts new menus
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Parc Detroit debuts new menus

Parc Detroit is rolling out new menus for lunch, dinner and brunch. Chef Jordan Hoffman demonstrates how to prepare their Scampi Nero. Parc Detroit is located at 800 Woodward Avenue in Detroit. For more visit, parcdetroit.com.