Welcome to Millie's American & Latin Vegan cuisine. I live on a plant based gluten free-vegan diet filled with lots of fresh fruits, vegetables and whole grains. My dishes are all made without any harmful ingredients like wheat, gluten, dairy, yeast, corn derivatives, meat or fish. Most of my dishes are prepared with a Latin flavor from my native island of Puerto Rico and they are made with lots of Spanish spices & love. So pull up a chair and enjoy some rice & beans with me.
Monday, April 2, 2018
Reposting One of my Favorite Dinners...Enjoy.
I first cut the temphe in half and I pressed it with paper towels and a few books on top and I set it aside. Then in a medium bowl, I poured in a handful of finely chopped cilantro, ½ c. flour, 1/2 t. of salt, 1/8 tsp. each of black pepper, onion & garlic powder, then add 1/3 to 1/4 c. cold water, I mixed it well to make a nice pancake batter mix (if more water or flour is needed just add more to the mixture.) Dip the temphe in the batter for about 5 minutes, then grill it on a grill...it is also great when you fry it in a little olive oil. Grill or fry your temphe until it is a nice golden color.
Potato, Cauliflower, Plantain & Carrot Mash
2 really ripe plantain (cut into circles)
1/2 of a cauliflower (crumble into small sixes)
4 carrots (diced well)
(boil them all 4 of them together until they are very tender)
Then make on the side some instant Idaho mash potatoes (enough for 3 people) as directed or boil 4 large potatoes until tender (if you prefer regular potatoes), mash them well. Then place the hot mashed potatoes in a large bowl...add to the potatoes the plantains, carrots & cauliflower and mix well (make sure they are already drained from the boiling water. before stirring them into the bowl) Add 1/3 c. non-dairy butter & 1/2 c. of non-dairy sour cream., salt and black pepper Whip well with hand beater until the mixture is smooth. Serve with grilled temphe & a salad of your choice. I used assorted beans & tomatoes with some olive oil drizzled over them.