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You are here: Home / Archives for Vegetarian

Vegetarian

Rellenitos de Papa with Daiya Cheese

October 28, 2013 by Lucymfel

Relleno de Papa

Relleno de Papa

We all make more mashed potatoes than we would like and that is exactly what happened to me yesterday. Our daughter likes potato wedges, fries, and chunks but mashed, not so much. I don’t like throwing left-overs away and decided I would put them in the fridge and eat them the next day.

Snack Time with Rellenitos de Papa

Snack time is around ten thirty and I decided that instead of re-heating the mashed potatoes for lunch, I would make Rellenitos de Papa with Pepper Jack Daiya Cheese. I had already incorporated the Daiya Cheese into the mashed potatoes from the night before and I decided to fill the small little potato balls with more Daiya Cheese.

I remember trying to make Rellenos de Papa with my grandmother one time and I failed miserably. Her Rellenos de Papa were much bigger (tennis ball sized) and stuffed with ground meat. When we fried the ones I made versus hers, mine turned into fried mashed potatoes. Of course her’s stayed in the shape of a ball.

My mistake was that I handled the potato balls too much and my hand warmed them up. Forming the ball and filling them has to be done quickly. My grandmother used canola oil that covered the Rellenos de Papa in a deep pot, at medium to high heat. She has over 80 years of experience making them. She just celebrated her 90th birthday this past July.

This is a vegan version and you could find faux meats to fill  them with or any leftover veggies from the night before and of course make them much bigger. I also did not deep fry but pan fry in olive oil and did not move them around. I browned each side and then with a spoon coated the entire rellenito with olive oil whilst leaving them in place.  These were small appetizer size (golf ball size) and were made pretty quickly.

Rellenitos de Papa

Left over mashed potatoes (cold preferably)

Pepper Jack Daiya Cheese

Olive Oil or whatever oil you use for frying

2 tablespoons of Flour with a sprinkle of salt and pepper (this is to coat the balls)

Dipping Sauce Mayo-Kectchup

1 tablespoon of Vegan Mayo (any brand we used Earth Balance)

1 tablespoon Ketchup (we used Woodstock Organic Tomato Ketchup)

1 garlic clove peeled and shredded (raw not cooked)

Salt and Pepper to taste

Cooking the Rellenitos de Papa

I made the mayo-ketchup sauce after I had given Raul a test rellenito. He thought it would be a good idea to use this as a dipping sauce. Next time, I will make the mayo-ketchup first so it could really have that garlic taste.

My leftover’s allowed me to make seven, cheesy filled, balls. I quickly formed each ball leaving a little hole in the middle, I put the shreds of Daiya that could fit, closed up, and rolled in the flour. I made sure to coat all sides of the ball. I  heated up the olive oil in a small frying pan (medium heat) and did not turn the rellenitos over until I saw one side was brown. Once both sides were brown, I used a spoon to drizzle the hot olive oil over the rellenito to make sure the flour was cooked. (If you cook the rellenitos too low, they will get mushy. One of them got too soft.)

This really took about twenty minutes to make; this does not include the taste testing in between. This might be something you could do for a party instead of making the huge rellenos that would fill anyone up in no time. We ate them pretty quickly. If you are a vegetarian, you could use regular cheese and mayo.

I really don’t use exact measurements in this recipe, but I am sure that trial and error won’t hurt. The key is not to move the rellenitos too much while frying or you’ll end up with fried mashed potatoes.

Filed Under: Vegetarian

Book Review L.I.V.E. Latin Inspired Vegan & Vegetarian Eats

September 26, 2013 by Lucymfel

 

LIVE Book

I was provided an abridged version of L.I.V2.E. (Latin Inspired Vegan & Vegetarian Eats): Local & Organic Recipes to Encourage a Healthy Lifestyle as a book review by the author, Melinda Gonzalez. Although it was a review of the abridged version, the opinions expressed are solely my own. 

When we started our journey into healthier eating (not just vegan or vegetarian), we had to play a guessing game of what to do and what not to do. Since I was the cook, I did not know that buying and cooking whole foods was better than buying processed vegetarian foods. We are always looking to connect with people who have gone on a food journey similar to our own. Being a vegetarian & vegan Latino family  is strange to some folks in our own families and connecting with folks all over the globe makes us realize that we are not alone.

We recently had a person join our Latino Vegans & Vegetarians group on Facebook. Melinda Gonzalez, who has a blog called Organic Melinda, introduced us to her blog and also made us aware that she had written a book called, L.I.V2.E. (Latin Inspired Vegan & Vegetarian Eats): Local & Organic Recipes to Encourage a Healthy Lifestyle .  She asked if any blogger would be interested in reviewing her book and I signed up. I was interested in reviewing the book because any recipe that I can veganize for my partner that has a Latin twist, is something I keep on hand and forward to other’s looking to go meatless for a day or for life.

Meal Plan and Exercise Plan

The book is so much more than just recipes; it starts off with the reasons Melinda went vegetarian, to eating super healthy with the birth of her daughter. I can relate to her in the sense that I really did not go vegetarian or eat whole foods until our daughter was born.

For those who don’t know where to start when choosing a healthier meal plan, there is one for you with recipes from the book. If you are a busy family on the go or you are considering incorporating more vegetarian meals during the week, then the meal plan takes the guess work out of your cooking. Exercise is also important and I force myself to move out of the house with my dog at least twice a day, go for walks with our daughter, and swim with her to do exercise. Melinda’s book also provides an exercise plan that was created with the help of a certified personal trainer and registered holistic nutritionist.

Staple Foods for Latinos and Caribbean People

There are foods that have been a staple in many Latino and Caribbean homes that are now considered super foods and are being consumed by those looking for healthier food options.  Melinda explains how foods such as Amaranth, Cacao, and even Avocados have been in the diet of Latinos for many centuries.

If I look at my mom’s recipes, we always had avocados when they were in season and if someone was going to Puerto Rico, my dad always had to have one from the island if they were in season. Living in Puerto Rico, we are lucky to have family members and friends with all sorts of root vegetables and fruit that you can’t find in the states. Ever had Grosellas for dessert? 

Organics on a Budget, GMO’s, & Farmer’s Market List

We buy local organics from El Departamento de La Comida in Santurce, Puerto Rico and we don’t look at price unless it is a tight week budget wise. Melinda has some tips for those looking to purchase local organics on a budget and suggest growing your own or buying at certain times of the month to save some dollars.

Nevertheless, if you are looking to purchase fruits and vegetables that are not Genetically Modified Organisms, then the book also provides an insight on her reasons she avoids GMO’s for her family and offers other alternatives such as growing your own veggies or going to coops.

Since Melinda lives on the East Coast of the United States, she provides a list of Farmer’s Markets in New York and New Jersey. If you purchase the book,you can read more about her conversations with farmers and why sometimes getting labeled as a USDA Organic farm can be costly and lengthy process .

Recipes

This section gives a wide variety of recipes not just Latino dishes. She offers recipes for the entire day; breakfast, lunch, dinner, snacks, and desserts. The recipe that I wanted to try was the Vegan Veggie Mofongo for one simple reason; I wanted to see how baking the plantain in the oven would really taste and come close to deep frying. I have my own way of doing the mofongo which is closer to making Mangú, a Dominican dish that has one boiling the plantain instead of deep frying pieces.

Melinda provided me a tip about not over baking the plantain pieces or they would be hard as sticks. I cooked the pieces, took them out just in time, and mashed them in my mortar and pestle. I served this with mixed vegetables and an avocado salad with spinach and tomato. My partner and I agreed that texture was close to that of deep frying and was actually better than my boiling technique. It is also healthier than deep frying and gives you that bit of crunch that you find with deep frying.

Melinda offers her experience and knowledge in this book and the reasons she chooses to be a tree hugging hippie (she writes that she literally hugs trees and goes barefoot to be grounded with nature.) Purchasing the book would be a good jump start for those who are considering going vegetarian or vegan.

 

 

Filed Under: Vegetarian

A Nuttzo Nut & Seed Butter Experience

April 12, 2013 by Raul Colon

Nuttzo CHOC and NuttZo original

Nuttzo CHOC and NuttZo original

I have always been a fan of Peanut butter but not almond butter or any other nut butters.

When I was sent Nuttzo, I read that the product was vegan friendly, kosher, and organic. I started adding Nuttzo to my protein shakes (made with  which I drink after training or when I am about to miss a meal.

NuttZo CHOC in a Protein Shake
Going into my Protein Shake.

NuttZo significantly improved the taste (with added on nutritional value) of my vegan protein shakes (I prefer Vega Sport Performance Protein).

Satisfying My Chocolate Cravings

The Chocolate version of NuttZo really helped me satisfy my chocolate cravings.

Since I am a fan of chocolate and at times I don’t have a vegan chocolate options or products, I opened the jar of Nuttzo Choc first and consumed it a lot quicker than the regular jar.

Unique Packaging

I am a big fan of simple and fun packaging. NuttZo is placed inside a jar but the labels are inverted than what we normally see on jars.

I really fell in love with the packaging especially when the ingredients can be easily found on the main label. Later when editing this post I reviewed the website and there is a practical reason why the label is upside down.

Who would of a thought an upside down Jar could easily trick the mind?

Ingredients

Being Vegan I have to make sure I consume protein and other great nutrients such as Omega 3; ingredients found in Nuttzo.

In trying to learn more about Nuttzo, I looked at their site where they provided 8 reasons to eat NuttZo CHOC. The reasons they provided where all tied to health and other benefits such as improving your mood, skin, and why every ingredient makes NuttZo such a great product.

More info on ingredients found here:

  • Nuttzo Original
  • Nuttzo PF (Peanut Free)
  • NuttZo CHOC

I had these two samples of NuttZo delivered to my home in Puerto Rico where I enjoyed them and hope the product becomes available to ship to the Island.

If you want to find out more on where to find, try, and buy Nuttzo visit their cool website.

Disclosure: Even though our two Complimentary Samples where sent to our house on behalf of Nuttzo and Smack Media, we don’t feel that this influenced the writing of this post in any way.

Review

Filed Under: Vegetarian Tagged With: vegan

Zest Restaurant at @SanJuanWBC Hotel Caters to Vegetarians!

March 12, 2013 by Lucymfel

Raul and I are always looking for local places to eat that can cater to both of our palates.

We recently were hired for @CIMAPR to help a local boutique hotel, San Juan Water & Beach Club with telling their online story. One of the most exciting things that happened with our new client is that their Executive Chef, Raúl Correa, was nominated for @FandW Food & Wine Magazines People’s Best New Chef Gulf Coast region. 

When I sat down to talk to the General Manager, José Torres, he told me they had a complete vegetarian menu and not just one for omnivores.

Vegetarian Menu Zest Restaurant San Juan Water & Beach Club

Anytime a restaurant can accomadate our family, that is a place that we can support. With a little help from our community, we are asking for you to vote for Chef Raúl in the Gulf Coast category and read more about his inspiration for cooking.

We are rooting for Chef Raúl and hope that if you are vegetarian or vegan, stop by Isla Verde and have your meal at Zest!

Filed Under: News, Vegetarian

Decisions in Vegan Nutrition

October 17, 2012 by Raul Colon

Many of us have the bad habits of trying to eat things that might not be as healthy as we think they are. In the perfect world everything edible, with moderation, would bring nutritional value. Reality is everything, edible by humans does not necessarily mean nutritious.

I have been vegetarian for 6+ years and at almost one year of being vegan, I can say that I can still find many ways to improve what I eat.

My enemy Sugar

Every once in a while my archenemy, Sugar, starts to battle with me and more times than I want to admit, she wins.

I have found many healthier options when it comes to cookies, but I can still eliminate those options completely.

Vegan Beer and Spirits

Every once in a while I will have a drink or two making sure it is a spirit or beer that is made in a vegan friendly way. I use the Vegan is Easy app to help me decide which ones are vegans and which ones are not. But I would be better off not having any drinks.

To learn more about Vegan friendly spirits and beer, feel free to go to Barnivore Vegan Alcohol Directory and download their iPhone app.

Organic Farmer’s Market is Very Important

For quite some time we have been visiting the local Organic Farmer’s Market and making sure we get as much fresh, organic foods while supporting our local farmers.

My biggest commitment to nutrition is tied to giving a good example for my daughter to follow. In her case at 21 months old she is still breastfed and vegetarian.

As individuals we are prone to take the less healthy route when eating. But when we think about our role as parents, our minds shift and make sure we make the best choice; not only for our daughter but for ourselves as we are the primary caregivers.

Our biggest Challenge is the Family our Dog

I also see the importance in keeping our dogs healthy and the great options of dog food that are available for them. I started thinking on how to improve the quality of lifestyle of my Labrador Juanga. What I find curious is how people would sometimes feed their dog a more strict and healthier diet than what they feed their kids and themselves. In our house it is the opposite and we might need to fix that.

Nutritious and Healthy Drinks

At our local farmer’s market, we purchase juices from Martin and Itege, our Rastafarian Vegan Friends, who are encyclopedias of nutrition. Martin and Itege have a unique way of offering vegan and even medicinal drinks that have great taste and are nutritious.

Leading by Example

As parents we need to lead by example. Seeking options for kids that are fun to eat, with a high nutritional value, and with great taste is a challenge everyone should sign up for.

I try to give my daughter the best and there is a lot more to learn. I think we have done a great job, but we still have many more years of learning and exchanging information with those who care about nutrition.

In what ways do you identify and find great tasting food options that are healthy for your family?

Filed Under: Lifestyle, Vegetarian Tagged With: Lifestyle, Personal Trainer, vegan, Vegetarian

Join @peace_n_loaf for a Slice of Hope

October 9, 2012 by Lucymfel

The ladies at @Peace_n_loaf are teaming up with an industry magazine called, Pizza Today, in a charity  event called Slice of Hope. Slice of Hope is dedicated to raising money for breast cancer awareness and is counting with the donations made at participating pizzerias in the U.S. and Puerto Rico. Look for participating stores near you.

I spoke to Stephanie and Vanessa at the Organic Markert, (Isa was home sick with a cold)  regarding the Slice of Hope charity event for this coming Friday, October 12. They will be open from 3-9 p.m. (their usual hours) and will be donating 15% of their sales to the Karen Mullen Breast Cancer Foundation.

You will be able to purchase your regular sized pies and if you don’t want an entire pie, you can purchase a nice sized piece of pizza with a drink for $5.00. I have eaten at @Peace_n_loaf on several occassions and their slices are not small at all.

Besides who wants to cook on Friday after a long day of work?

 

If you need further details, you can contact Stephanie or Isa regarding this event on Facebook , via Twitter, or Website.

Filed Under: Lifestyle, News, Vegetarian Tagged With: Puerto Rico

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