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Veganism from the Latino's Perspective.

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VegLatino Recipes for SuperBowl Sunday!

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This year we are going to watch the SuperBowl because Raul @rj_c and our great friend @Julito77 have a bet going on to see who will win. Since we are related to Raul, Daniela and I will be cheering for the Giants as I am sure Julio’s wife and children will be cheering for the Patriots. You can follow all the banter by following the hashtag #PapaRebelde as well.

While we cheer on the Giants, we are going to be munching on some vegan and vegetarian friendly dishes. Below are several recipes already on the site that you can make for your families as you cheer on your favorite team.

Lately we have been fascinated with making Black Bean Burgers. I found this recipe in the Good House Keeping @GoodHouseMag Vegetarian Meals recipe book. I modified the recipe and ommitted the mayo. I incorporated salsa into the mix. You can use  vegan mayo if you wish or use regular mayo.

I have been able to get seven slider sized burgers but the recipe says it is good for 4 sandwiches. We use burger buns instead of the whole wheat pitas. Do as you like, but you won’t be disappointed with the outcome.

SouthWestern Black Bean Burgers

Recipe as written in the @GoodHouseMag Vegetarian Meals.

Prep 10 minutes

Cook: 6 minutes

1 can of Black Beans rinsed and drained

2 tablespoons of light mayonnaise

1/4 cup packed fresh cilantro leaves, chopped

1 tablespoon plain dried bread crumbs

1/2 teaspoon ground cumin

1/2 teaspoon hot pepper sauce

nonstick cooking spray

1 cup loosely packed sliced lettuce

4 mini (4-inch) whole wheat pitas, warmed

1/2 cup mild salsa (for topping)

1. In a large bowl, mash beans with mayonnaise until almost smooth. Stir in cilantro, bread crumbs, cumin, and pepper sauce until combined. With lightly floured hands, shape bean mixture into four 3-inch round patties. Spray both sides of each patty lightly with nonstick cooking spray.

2. Heat 10- inch skillet over medium heat until hot. Add patties and cook until lightly browned about 3 minutes. With pancake turner, turn patties ove and cook until heated through, 3 minutes longer.

3. Arrange lettuce on pitas; top with burgers then salsa.

Recipes on Veglatino

Quick Vegetarian Pizza You can cut the tortilla into slices and serve.

Vegetarian Piñon This can be your entree for the evening.

El Ruben (Rueben) Sandwiches You can make individual sandwiches or serve on a baguette and cut pieces for all to enjoy.

Gardein or Vegetables Pinchos You can use a faux protein product or just do the vegetables.

Old-Fashioned Onion Rings You can deep-fry pickles as well. For those who are vegan omit the egg and use your favorite vegan beer instead of water.

What other recipes are you going to use for Sunday?

Our ThanksGiving Meal @VegLatino

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When I woke up on Thursday morning, I knew I had lots of cutting and preparing to do. Thankfully Raul took care of the baby when she woke up and I was able to proceed with our meal. Our meal was a mixture of vegan and vegetarian recipes.

For breakfast I made Orange Cranberry Muffins. I prepared them the night before so I could eat and work quickly. When you have an 11 month old who is speed crawling, every second is precious.

I also made some Rosemary Olive Oil Potato Wedges. There are three of us so I cut two potatoes. Drizzle with olive oil and make sure you coat them all. Add sprinkle dried or fresh rosemary over potatos. Season with Salt and Pepper. Depending on the type of potato, some might take longer than others. I put them in the oven for about forty minutes or until fork tender and golden brown. These were great for the baby because they were big enough for her to hold herself.

I also made Cranberry Chutney the day before. Raul did not like it much but I just can’t live without cranberries. They help me when I pass kidney stones, which hasn’t been for awhile this year.

I wanted some stuffing so I made a Quinoa Stuffing, modified the quantities for three people, and put them into muffin cups. These came in pretty handy when feeding our daughter and good for on-the-go food during our outings this weekend.

I knew I wanted to make a pie or tart, so I think I made a mixture of both. I wanted to eat something with pears that was going to be refreshing. So I borrowed some ideas from a recipe and added granola on top.

I made some yellow squash and zucchini circles with onions. And some Sweet Potato circles sprinkled with cinnamon, ginger, nutmeg, and clove for our daughter. She is used to all of these flavors because I have been exposing her to them since she was six months old.

Even though we were all getting over a cold, and my tastebuds were not all that great, our meal was a healthy one. We bought a soy dinner roast and I topped that off with a mushroom gravy that included chanterelles, baby bellas, and shiitake mushrooms. To give us an extra boost of protein, I added chia seeds to the gravy.

The good thing about all the cooking was seeing my daughter eating everything on her tray. I have include some of the links to the recipes that I used. I did modify recipes because I was cooking for three. One of us only had two teeth.

What was on your ThanksGiving Menu? 

 

Gardein Pinchos ala Beefless Home-Style Tips

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It had been a long time since my partner had eaten a kebob aka known as food on a stick. Although the kebobs made in most countries look very different than the pinchos we are used to in Puerto Rico, the main ingredient is protein. We decided to do a kebob with vegetables and Gardein Home-Style Beefless Tips. The Gardein site has a kebob recipe but I decided to do my own.

I did not use the entire packet and decided to make about eight kebobs or pinchos with two beefless tips on each. Any vegetable goes with kebobs but we decided to use tomatoes, mushrooms, and onions. Depending on how big you buy the mushrooms, you can use a whole mushroom or half. I bought baby portabella mushrooms and used a whole mushroom. You can use grape tomatoes or campari tomatoes halved.

Ingredients

Wooden or Metal Skewers (If using wooden skewers pre-soak in water)
Any Vegetables you like but we used the following:
10 Baby Portabella Mushrooms whole
Tomatoes Grape or Campari
1 Large Onion cut into large pieces
Gardein Home-Style Beefless Tips
Adobo to taste
Pepper to taste
¼ cup of Olive Oil
¼ cup of Freshly squeezed Lime juice
Cooking Brush
BBQ (Whatever Kind you like)

Instructions:

Marinade the mushrooms and Gardein Beefless Tips for at least 20 minutes by mixing the olive oil, lime juice, adobo, pepper, and pouring it over the ingredients. I found that marinating these two absorbed full flavor of the beefless tips and mushrooms.

Start a assembling the items on your skewers but making sure you have room at the bottom to turn them over. Once they are assembled, line them up on a grill or on a baking sheet in your oven and set to broil.

I put these in my oven to broil and was constantly turning them. When you start seeing the vegetables cook, brush on the barbecue sauce of your choice. These won’t take too long to cook because there is not meet. Just wait for the vegetables to brown. Add a piece of bread at the end of the pinchos to soak up the excess barbecue sauce.

Disclosure: We where given products by Gardein in appreciation from one of our previous posts on their great products. Even though part of the ingredients (beefless tips) where provided by @Gardein we don’t feel that this influenced the writing of this post in any way.

Falafel Sandwich

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photo credit

We received a link for a recipe from our friend @Analovebug for a Falafel Sandwich. Give it a try and let us know how it tastes.

prep time

30 min

total time

42 min

makes

6 servings

what you need

2 cans (15 oz. each) chickpeas (garbanzo beans), drained

1/2 cup  oatmeal

1/4 cup KRAFT Real Mayo Mayonnaise

1 small  onion, coarsely chopped

2 cloves garlic

1 tsp.  ground cumin

1/2 cup fresh cilantro, chopped, divided

1/2 cup  BREAKSTONE’S or KNUDSEN Sour Cream

2 Tbsp. tahini

2 tsp.  lemon juice

1 cup chopped English cucumbers

1 cup  chopped seeded tomatoes

1/4 cup KRAFT Greek Vinaigrette Dressing

2 Tbsp.  oil

6 whole wheat pita breads (6 inch)

make it

PROCESS chickpeas, oatmeal, mayo, onions, garlic, cumin and half the cilantro in food processor until smooth. Shape into 18 (2-inch) patties, using about 2-1/2 Tbsp. chickpea mixture for each. Place in single layer on baking sheet. Refrigerate 15 min.

MEANWHILE, mix sour cream, tahini and lemon juice until well blended. Refrigerate until ready to use. Combine cucumbers, tomatoes, remaining cilantro and dressing.

HEAT 1 Tbsp. oil in large skillet on medium heat. Add half the falafel patties; cook 3 min. on each side or until browned on both sides. Remove from heat; cover to keep warm. Repeat with remaining oil and patties.

TOP each pita with 3 falafel patties, about 4-1/2 tsp. sour cream mixture and 1/3 cup cucumber mixture. Serve immediately.

kraft kitchens tips

VARIATION

Prepare using KRAFT Light Mayo Reduced Fat Mayonnaise and BREAKSTONE’S Reduced Fat or KNUDSEN Light Sour Cream.

MAKE AHEAD

Falafel patties can be prepared ahead of time. Refrigerate up to 24 hours before cooking as directed.

VARIATION

Omit pita breads. Serve cooked falafel patties topped with cucumber mixture and sour cream mixture.

Old Fashioned Onion Rings with Panko BreadCrumbs

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Here is the recipe we used to make homemade onion rings. Using the Panko breadcrumbs will make the onion rings extra-crunchy! Have these as a side with a vegetarian burger. You can use the same recipe to make fried pickles. Make sure to pat off the pickle juice.

Old Fashioned Onion Rings

Ingredients

  • 1 large onion, cut into 1/4-inch slices
  • 1 1/4 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1 egg
  • 1 cup milk, or as needed
  • 3/4 cup dry bread crumbs
  • seasoned salt to taste
  • 1 quart oil for frying, or as needed

Directions

  1. Heat the oil in a deep-fryer to 365 degrees F (185 degrees C).
  2. Separate the onion slices into rings, and set aside. In a small bowl, stir together the flour, baking powder and salt.
  3. Dip the onion slices into the flour mixture until they are all coated; set aside. Whisk the egg and milk into the flour mixture using a fork. Dip the floured rings into the batter to coat, then place on a wire rack to drain until the batter stops dripping. The wire rack may be placed over a sheet of aluminum foil for easier clean up. Spread the bread crumbs out on a plate or shallow dish. Place rings one at a time into the crumbs, and scoop the crumbs up over the ring to coat. Give it a hard tap as you remove it from the crumbs. The coating should cling very well. Repeat with remaining rings.
  4. Deep fry the rings a few at a time for 2 to 3 minutes, or until golden brown. Remove to paper towels to drain. Season with seasoning salt, and serve.

Do you have any vegetarian friendly recipes you want to share?