March 20, 2011: Gallo Pinto Together With Cabbage Salad

gorging on Ottolenghi's recipes for a calendar week or two, it was fourth dimension to furnish to our other favourite cookbook - home-made tortillas. This time, nosotros decided to become alongside lazy store-bought wraps (they're nowhere nigh every bit good!) in addition to whip upward a Viva Vegan salad instead.

The refried rice-bean combo is bully - filling in addition to hearty, alongside lots of garlic in addition to spices to add together a fight of punch (admittedly I commonly pour on roughly Casa Iberica hot sauce to boot it upward roughly other notch or two). It's also pretty straightforward - much easier than making course of pedagogy rice in addition to edible bean recipes at least. We quest to branch out a fight in addition to bear witness roughly other options from Viva Vegan, but this is in addition to thus adept that it's difficult to brand the effort.

The salad was a winner every bit well, a unproblematic combination of crunchy cabbage in addition to carrot alongside a tangy in addition to garlicky dressing. Combine this alongside the gallo pinto on a burrito alongside hot sauce in addition to avocado in addition to you're basically inwards heaven.


Gallo Pinto
(from Viva Vegan! past times Terry Hope Romero)

iii tablespoons olive oil
v garlic cloves, minced
1 pocket-sized onion, finely chopped
1-2 chillies, finely sliced
1 carmine capsicum, seeded in addition to chopped into 1-inch pieces
2 cups of cooked rice, cold
1-2 teaspoons of cumin
2 cups kidney beans (we used canned - the recipe strongly recommends cooking your ain in addition to thus yous tin role the cooking liquid afterward on)
1/2 loving cup vegie stock (or edible bean cooking liquid)
1 tablespoon veg. Worcestershire sauce
1 teaspoon liquid smoke
1/2 teaspoon soil pepper in addition to 1/2 teaspoon of common salt (or to taste)
Fresh coriander, chopped

Heat the crude oil in addition to garlic inwards a big pot. When the garlic sizzles, throw inwards the onion, chilli in addition to capsicum, in addition to fry for 5-10 minutes, until the onion is soft.

Put the rice inwards in addition to stir-fry for x minutes. Add the cumin, beans, stock, Worcestershire sauce, liquid smoke, common salt in addition to pepper. Stir good in addition to mash the beans a fight (it's upward to yous how mushy yous similar them - I become for pretty mushy, Cindy would rather them mainly unsquashed).

Cook until the liquid is generally absorbed - virtually x minutes. Kill the rut in addition to stir inwards the coriander when you're laid upward to serve.


Classic cabbage salad 
(also from Terry Hope Romero's Viva Vegan!)

iv cups cabbage, finely shredded (due to availability constraints nosotros used Chinese cabbage, which worked fine)
2 carrots, shredded (I reckon a peeler is the best tool to role for this job)
1 tomato, diced finely

coriander-citrus vinaigrette
1/2 loving cup olive oil
Juice of 2 limes
1 tablespoon carmine vino vinegar
iii tablespoons coriander
2 cloves garlic, roughly chopped
1 teaspoon mustard powder
1/2 teaspoon salt
H5N1 few shakes of pepper

Combine dressing ingredients inwards a blender in addition to pulverise.

Stir together salad ingredients in addition to toss alongside the dressing. Done!

Potato-Chickpea Enchiladas Amongst Light-Green Tomatillo Sauce

September 17, 2011
these murphy too chickpea enchiladas from Veganise This (originally from Viva Vegan).

First things first: this is a lot of operate - you've got to brand 2 unlike sauces, the enchilada filling, get together the dish too thus bake it all inwards the oven. I catch I spent 3 hours on a Sat afternoon putting it all together. The 2 sauces are fantastic - the pino nut crema brings a creamy cheesiness that belies its vegan-ness too the tomatillo sauce has a tangy sharpness that had me actually looking frontwards to tasting the concluding dish. The enchilada filling is hearty, but fifty-fifty amongst all the spices that larn into it, its flavours cease upward a chip overwhelmed yesteryear the sauces (particularly amongst my heavy-handed pouring approach).

Was the concluding dish worth all the work? Maybe. It went downwards a process at the picnic, but I intend serving it fresh from the oven mightiness endure a ameliorate pick than at room temperature the twenty-four lx minutes catamenia after. The tortillas had lost their cylindrical cast too the everything was a chip smushed together. I'm non certain if we'll arrive over again - in that location are thus many inspiring recipes inwards Viva Vegan that it mightiness endure a spell earlier I tin justify the fourth dimension on it.

Spicy Peruvian 'Cheese' Sauce

November 8, 2011

Here nosotros pretty much vanquished what remained of the vege box. We had vi potatoes, which reminded me of a side dish inward Viva Vegan, in addition to and hence decided to roast upward our broccoli in addition to lastly carrots with them in addition to telephone telephone it a main.

[As an aside: produce you lot pronounce 'broccoli' equally broccol-ee or broccol-eye? And where did you lot grow up? I am losing this battle with my friends, with Michael fifty-fifty changing teams. H5N1 weblog poll seems similar the appropriate terminal humiliation.]

The Viva Vegan dish is Peruvian potatoes with spicy "cheezy" sauce, a vegan accept on Papa a la Huancaina. The sauce gets its spice from aji amarillo paste, which Michael tracked downwardly at Casa Iberica. An orangish puree, aji amarillo is rattling dissimilar to the other Central American chillis we've tried. It's rather hot, in addition to sour too, but it all hits the natural language has no comport on on the pharynx at all! It adds a terrific spark to this silky sauce, but I'd recommend starting pocket-size in addition to increasingly the dose to taste.

My exclusively reservation with this recipe is that it used cream substitute, which was interesting to endeavor but neither convenient nor a SOLE food. I reckon the sauce powerfulness produce OK with evidently ol' soy milk instead.

Spicy Peruvian 'cheese' sauce
(adapted slightly from Viva Vegan)

four 1/2 tablespoons chickpea flour
1 teaspoon 'chicken' stock powder
two cups hot water
two tablespoons aji amarillo paste
1 tablespoon vegetable oil
two cloves garlic, minced
1 pocket-size onion, finely chopped
1 teaspoon salt
2/3 loving cup savoury yeast flakes
300mL carton vegan cooking cream (will endeavor soymilk instead adjacent time)
juice of i lemon
1/2 loving cup cracker crumbs

In a medium bowl, stir together the chickpea flour in addition to stock powder. Gradually add together the water, stirring constantly to cast a shine glue in addition to and hence a shine liquid. Whisk inward the aji amarillo paste, adjusting the dose to taste.

Heat the fossil oil inward a large saucepan over medium heat. Add the garlic, cooking in addition to stirring for thirty seconds, in addition to hence the onion. Cook the onion until soft, close four minutes. Pour inward the bowl of chickpea flour liquid, stirring it into the onions until thickened, close five minutes. Add the salt, yeast flakes, cream, lemon juice in addition to cracker crumbs, stirring until everything is good combined in addition to the cracker crumbs direct maintain softened.

Remove the sauce from the estrus in addition to carefully pulse it with a hand-held blender until shine (we had a few spatters). To serve, pour the sauce over steamed or roasted vegetables or equally a dip.

Baked Mexican Street Corn

March 3, 2012

our Mamasita meal, though it owes at to the lowest degree every bit much to our vege box too everything, really, to Viva Vegan. Terry Hope Romero offers a twain of variations on street-style corn too it was close convenient for me to larn for baking my corn too slathering it amongst vegan mayonnaise.

While this doesn't postulate the charred edges too cheesiness of Mamasita's street-style corn, it has its ain charm - the kernels are juicy too sweetness too the mayonnaise carries the nooch, Mexican oregano too dried chilli across the whole surface area. It's besides pretty fun to roast corn yet inwards its husk.

Baked Mexican street corn
(one of several variations appearing inwards Viva Vegan!
past times Terry Hope Romero)

a whole cob of corn, husk intact
vegan mayonnaise
coarse salt
nutritional yeast flakes
dried crumbled Mexican oregano
lay down dried Mexican chilli
lime, quartered

Preheat an oven to 180°C.

Place the corn cob, yet tightly wrapped inwards its husk, on a rack inwards the oven too roast it for thirty minutes.

Carefully disclose the husk from the corn too clear away the corn silk. Chop the cob inwards one-half to shape 2 to a greater extent than manageable pieces too house them on a plate.

Slather over the mayonnaise, too hence sprinkle over the salt, yeast flakes, oregano too chilli. Serve amongst a wedge of lime on the side for squeezing over the top.