Sunday, November 19, 2017

Sunday Dinner

Nothing better than a great vegan dinner to make Sunday complete.

 Roasted smothered onions over roasted mushrooms, zucchini, Brussels sprouts, and broccoli...served over a bed of fresh romaine, spinach, and kale lettuce, sliced Roma tomatoes, avocados and bbq Temphe with aside serving of passion fruit. Loved it. There's nothing better.

Have a great week my peeps.

Saturday, November 11, 2017

Baked Beans with Tofu Served Over Squash, Batata & Pico de Gallo

In this wonderful dish you will find delicious yellow Squash, Spanish sweet potato (Batata) and some delicious homemade Pico de Gallo. 
Batata is a Spanish sweet potato that is so delicious,  it must be boiled and served with a bit of a sprinkle of salt and olive oil. The flavor is very gentle and soft to swallow with a sweet smooth flavor.  Its outer layer has a pinkish/purple color.  Batata come in a variety of sizes and they are very inexpensive. 
This was a great meal and very filling.

Baked Beans

1/2 block of firm tofu (cut & diced in small pieces)

1 can of  kidney beans
1/4 c. brown sugar
1/2 of sweet onion (diced in fine small pieces)
1/3 c. ketchup
1/3 c. yellow mustard
1/4 c.  maple syrup
1 tsp. salt
1/2 tsp. garlic powder
1/8 tsp. of black pepper
2 envelopes of Jamon
(artificial ham flavoring found in any Spanish section at your local grocery store)

In a mixing bowl mix together all these ingredients and then place the beans on top of a half sliced yellow squash, bake it for 45 minutes covered with foil at 365 degrees. Also peel your Batata and bake on the side of the squash wrapped in foil.
Pico de Gallo
Chop in small pieces
 1 eight oz. containers very ripe cherry tomatoes or 4 large tomatoes
1 large yellow onions
1 bunch Cilantro
1 or 2  avocados
1 fresh jalapeno peppers
 1 T. lemon  juice
1/3 c. olive oil
Mix all ingredients in a bowl and allow it to sit for about 15 minutes before serving.  
Serve the squash with the baked beans, sliced baked Batata and Pico de Gallo on the excellent meal.

From my Caribbean Vegan Kitchen to yours...SALUD!

Thursday, November 2, 2017

Fall Recipe...8 Bean Chunky Tomato Soup

Copyrights @ Millie Torres

Out of all the soups, I have made in the past, this 8 beans chunky tomato soup will always be my favorite. This soup came out so good that my son and I had seconds.
 This soup is super filling and you will not be hungry again for at least 6 hours.
I hope you like it...Enjoy!!!

Copyrights @ Millie Torres

My recipe:

(1) 8 bean blended bag by Goya
(1) 28 ounce can of diced tomatoes
1/2 tsp. black pepper
1 tsp. dried chopped onion
1 tsp. Tabasco sauce
1 T. garlic powder
1/4 tsp. kosher salt
1 T. olive oil
6 garlic cloves (minced)
5 cilantro sprigs (chopped finely)
1/2 tsp. dried basil
2- Lg. T> of my homemade sofrito
(recipe for sofrito is inside my recipe box)
1/2 can of tomato sauce
1 envelope of Sazo'n
1/2 container of vegetable broth
4 glasses of water

In a large or medium size cooking pot mix in all ingredients, then boil the soup until soup creates a nice sauce.  Always check to see if more salt or additional spices may be needed to savor your desires.  Serve with your favorite toasted bread smeared with some non-dairy butter...enjoy. I am still savoring this soup and I ate the last bowl of it today for lunch. I did the happy dance...oh yeah!

Copyrights @ Millie Torres

From my Caribbean Vegan Kitchen to yours...SALUD!
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