Chile Verde is a popular Mexican dish with an aromatic green chile sauce with cilantro, and tomatillos that cook the protein, thus the translation name “green chile” of Chile Verde.I remember this was one of my favorite dishes from my mama’s Mexican seitan recipes.
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This week has been the introduction of a new month, a celebration to freedom and the 239th birthday of the United States of America. This weekend for the 4th of july (the independence of the United States of America) is an all American tradition of grilling burgers and hot dogs, enjoying the warm summer days, and enjoying any outdoor resources. My 4th of July couldn’t have been more awesome without the company of my vegetarian big family. We definitely fired up the grill with all of the vegetarian options, some family and friends camped outside, and spent our days at the river, swimming, slip and sliding, shooting bows and arrows and of course shooting guns…definitely did it the American way…only in a Vegetarian American Way!!! Below is my gluten free veggie burger I want to share with you all because it’s so practical and not only do I use them in burgers but also in spicy asian wraps, or Mediterranean with hummus and avocado. They are full of fiber and protein, and will satisfy any hungry taste buds!
Good morning, beautiful readers, YES I mean you! This past week I’v been so in love with my new kitchen toy! And that is my badass tagine clay pot. Tagine is a really sweet traditional north African clay pot from the areas of Tunisia, Morocco and Algeria. It has a deep base and a cute pointy (conical) lid. It is used to cook stews, curries, meats, couscous and other vegetable dishes. If you don’t have a clay pot, or tagine, you can just use a regular pot for this recipe. This recipe calls for a moroccan spice blend called Ras El Hanout which you either can purchase it from your local grocery store or make it from scratch. It’s kind of similar to the garam masala in Indian food and suits really nice in vegetable dishes. If you can, try to invest in a type of clay pot because the flavors of the dishes have a really nice earthiness to it that is amazing! I’ve noticed especially that when you cook some type of legumes in clay pots like beans, lentils, split mung, and chickpeas (my favorite) the flavors and aromas are enhanced on a whole different level! Check it out and let your taste buds take you on a scented journey with this ambrosial chickpea tagine infused with rosewater!
Biryani is a festive colorful rice dish from India, that is cooked with many spices and herbs. Growing up my mother would make a similar rice dish, but in a Bengali style, which is called Pushpanna and it is much sweeter and mixed with dried fruits. Both are very delicious, but I’m more inclined to vegetable biryani which is a bit more on the savory side. My Biryani (kinda like the Indian version of Chinese fried rice) version has lots of vegetables and i usually use leftover rice, and stir fry it in ghee or coconut oil. You can also cook fresh rice and just let it chill. This biryani dish is a great companion with any Indian curries, dal, and yogurt raitas. With so many layers of flavors and textures, this veggielicious dish is perfect for any special occasion.
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Hola everybody, hope you are enjoying your easter weekend! Or Semana Santa as we call it in Mexico. Today this garlic free pesto goes out to a dear friend that has allergies with all kinds of nuts (except macadamia), veggies, garlic and onions, wheat, corn and other allergens related to his disorder: IBS (Irritable Bowel Syndrome). I’ve thought about the importance of creating menus for people that have allergies. I want to show that with proper use of spices, vegetables, and cooking methods, you can still enjoy a delicious and creative meal and I am more than happy to showcase that in my recipe index. So here you go with this delicioso vegan and gluten free pesto to enjoy for any occasion, please share with any family or friends that would appreciate it! Salud!
I cooked up this experiment yesterday for lunch and it was veganlicious!!! You can’t really ever go wrong with coconut and asian sauces. I posted it on Facebook yesterday after I made lunch for my boyfriend and I was extremely pleased to see all my sweet friends and family looking forward to this recipe so here it is. This is definitely one of the most unplanned and creative posts I’ve done, so I hope it’s clear and easy to understand. Please comment if you have any questions, I’ll be happy to answer promptly.
