The first time I had Empanadas was on a trip to Colombia. The dough was made out of cornmeal. No egg. Ground beef(I wasn’t a vegetarian then). I was not much on the cornmeal. I think that I would like the flour dough in this recipe better. This is definitely a must try!
Christopher: ‘This is a classic Argentinian pastry that is enjoyed all across South America. Traditionally they’d be filled with beef, but we felt after our Gaucho BBQ we could probably use a break from the meat and really you can fill them with anything. We’ve gone for a healthier baked option but if you’re feeling naughty you could deep fry them.’
These empanadas take: 1 hour max
For the Chimichurri:
Hand a red onion, diced
A large handful of parsley, roughly chopped
Six cloves of garlic, crushed
one cup of olive oil
Half a cup of red wine vinegar
One teaspoon of dried oregano
The juice of one lemon
Salt and pepper
For the veggie mix:
One onion, diced
Two cloves of garlic, crushed
Three peppers of mixed colour, roughly chopped
One teaspoon of cumin
One teaspoon of paprika
One tablespoon of red wine…
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It is getting hot on Galveston Island. It looks like we are going to stay in the mid 90s over the next week. So! I decided to do a replay of my Classic Cold Noodles with Peanut Sauce.
This is spicy and crunchy. The salad always tastes better the next day! The recipe makes a big batch that is several dinners for two
I live in a place where we really enjoy food! We love to get together for breakfast. If there’s a meeting you will always have someone bringing something to eat. With all the talking we do, w…
From Molly The Blogger!
Quorn is the best vegetarian product to replicate chicken or veal. I have used it to make a wonderful piccatta dish. Pot pie. I have had friends eat these dishes without knowing that this was Quorn. They could tell the difference. The texture is perfect. And the cutlet will pick up the flavors of other ingredients!
I saw this recipe and the word fillet in the title. I thought it was for a fish type dish. We call the Quorn cutlets where I am from. Fish are fillets.
This looks super simple. The ingredients are a perfect combination. A must try!
I’ve had this recipe tucked away for a while now and I feel the world deserves to know about! I’m a vegetarian, and I picked this up from the Quorn cook book, so now I’m going to …
Source: Recipe: Pesto Fillets
From The Sugar Apple Blog!
This is an absolutely fabulous site for vegetarians. I went on to their site looking for sandwiches and found a whole lot more! They have articles about fashion. Vacations. And all kinds of wonderful recipes for vegetarians/vegans like me. Go check it out!
its our 5favs meatless samwiches (yes, misspelled on purpose ) because sometimes that’s all you need to hit the spot. which ones will you try? open faced tomato sandwiches w/creamy cucumber spread via southern living ultimate veggie sandwich via I am food blog cranberry chickpea salad sandwich via the whole serving vegan sweet potato falafel sandwich […]
Darn it! I am still trying to get organized with being a mom again! It’s worth it though! Marcos is wonderful! We are having so much fun together(along with a few hiccups!) And I am laughing a lot more these days 😎
Here is a post I did a year ago. It’s become a favorite for Jim and I. I love the sauce. And I always have basil in the yard.
Darn it! This looks so good and I want to eat it right now! Unfortunately, I have to go to a pot luck and won’t be able to try this until tomorrow! Another way use up my basil. Great pho…
Source: Thai basil tofu
From The Food Gallery Blog!
Believe it or not, I use to absolutely hate tofu. Just thinking of it would make me gag. I didn’t like that it was so bland. I hated the rubbery texture. There was no way that your would ever get me to eat tofu!
Then one day I went to a restaurant that we have on the island named the sky bar. Jim dared me to try their Blue Diamond special. It was fried tofu. I gingerly put a piece in my mouth thinking the worst. Instead, I got hooked on this dish. I love going to the restaurant and this is what I order EVERY time!
I found out that most people and restaurants don’t know how to prepare tofu. No wonder you don’t see it in a lot of restaurants. I have since learned how to make tofu in many ways. It has become a staple for our family meals!
Item: Special deep-fried tofu Date: January 27, 2016 Location: Asia Ma, Glasgow, Scotland This must be the first time I’ve seen such a huge chunk of tofu cooked at once! Topped with lots of scallions and fried garlic, it was a goodie😀
[recipe] Vegan Tapas Plate (Pimientos De Padrón, Patatas Bravas, Aioli) — Cheap and Cheerful Cooking
(bitte für die deutsche Version runterscrollen) With this easy and simple recipe for a vegan tapas plate, you can bring the taste of Spain to your home. Tapas are small savoury dishes of Spanish origin and usually you enjoy a couple of them shared with your friends. True tapas are rather basic, humble and easy to […]
As vegetarians, when we go to parties, Jim and I don’t expect our hosts to make sure that there are vegetarian options for us. We do that! Jim and I will bring something for us and often times the other guests love what we bring.
I saw this post for tapas and just have to share it. I love the thought that true tapas are basic, humble, and easy to make. Some times, the most basic flavors are simple. My favorite dinner is steamed baby potatoes with butter, corn on the cob, and carmelized tomatoes. Heaven!
I think these dishes will be the same!
This is a really simple but very satisfying recipe that makes a great quick lunch. I made this as an alternative Sunday lunch to give me a break from gravy! This is very nice the next day served cold, too. Serves 4 Ingredients 1 large butternut squash, peeled, deseeded and cut into 2 cm dice […]
The first time I ever saw couscous was when my husband came home from a business trip to Paris. He presented me with a box of couscous, raving how wonderful it was. I looked at the box and then him. “How do you cook it?” He got the blank look that he gets when he doesn’t know the answer. So the box went up on the shelf where it sat. And it sat. And it sat.
Fortunately the next time Jim went to Paris, I was able to go with him. That is where I actually got to experience what couscous could be. Did you know that there are Couscous restaurants in Paris? Places where couscous is the main attraction? This is where I got to see what you could do with couscous. I was hooked. Every since then, I am on the look out for recipes that are different, but look delish. Here is one I found today!
Chipotle peppers in adobo sauce and tomato paste are both wonderful flavor enhancers that cost pennies. I rarely use an entire can of either, so I simply freeze the leftovers in a small plastic bag or a small plastic container. They thaw quickly and taste just the same as fresh out of the can. The […]
I had never tasted a chipotle pepper until about 5 years ago. I found this recipe for tofu mole and it was an ingredient in not only the sauce, but also the marinade. I had been eating hot peppers for years and thought no pepper was too hot for me. I used the highest number of peppers recommended in the recipe.
Holy moly! It was hot! I think that I drank a gallon of water to just stop the burning. I have learned to adjust the amount of chipotle peppers to a level more bearable. Now I am addicted to them.
I use them in my chili. I mince a little for scrambled eggs. They add a nice kick in soup. If you don’t want to spend time mincing, the adobo sauce has the heat as well as a little extra flavor!
Serves 4-6 Want to prepare a gourmet meal to satisfy your taste buds, but keep it simple? This recipe ticks all three boxes: easy, satisfying and filling! Ingredients: Ingredients may vary depending on your preferences and availability Wholewheat wraps Plain Feta Butternut Onion Cherry Tomatoes Cucumber Basil Leaves Rocket Leaves Kidney Beans Balsamic Vinegar Olive […]
From Nyum nyum Food!
I think that wraps are one of the greatest inventions in recent food history! Just slap something on them and roll them up. I love the chewiness of the wraps compared to bread you get in the store.
And this looks absolutely fabulous. And I know that salty creaminess of the Feta will blend so well with the sweet butternut squash. What more can you ask?