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Share pictures of Vegan Food! [Jul. 22nd, 2004|06:45 pm]

[mood |excitedexcited]

Check out the community I created! It's for pictures of vegan food! Whether you create it or just eat it, share a mouthwatering pic of your yummy food!
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(no subject) [Jul. 4th, 2004|03:24 pm]

i'm looking for a really good enchilada red sauce recipe, one with a lot of flavor. can anyone help?
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oaxacan mole [Jun. 27th, 2004|10:15 pm]

[music |"in my head" - flotilla]

ok, now i have never made this, and i ripped it straight from one of my favorite cookbooks, world food cafe. but i've been dying to make it since forever. the only reason i haven't yet is because it looks a bit time consuming. it's definitely a weekend meal.
does anyone else have a tried and true recipe for mole? how does this one seem to compare? share!!! :-9
this community has been dormant for so long and that makes me so sad, maybe this will kick up some action!

mole sauce
3 Tbl roasted peanuts
1/4 cup sesame seeds
1/4 cup pumpkin seeds
2-inch piece cinnamon stick
2/3 cup ground almonds
1 tsp ground allspice
1/2 tsp ground cloves
1 tsp dried thyme
1 Tbl dried oregano
1 onion, coarsely chopped
3 garlic cloves
2 jalapeno chiles
1/3 cup raisins
1 banana, peeled and chopped
3 Tbl veg oil (they suggest sunflower)
1 cup vegetable stock
4 oz bittersweet chocolate

1 pound sweet potatoes, peeled and diced in 1" cubes
2 ears corn, cut into 1" rounds
4 Tbl veg oil (again with the sunflower)
2 plaintains, peeled and cut into 1/2" rounds
1 red and 1 yellow bell pepper, seeded, de-ribbed, and chopped
4 oz green beans
salt to taste
1 cup water


1. grind the peanuts, sesame seeds, pumpkin seeds, and cinnamon together in a food processor. add the ground almonds, allspice, cloves, thyme, oregano, onion, garlic, chiles, raisins, and banana. blend to a thick paste.
2. heat the oil in a large saucepan over med heat and fry the paste for 2 min., stirring constantly. slowly add stock, stirring well.
3. add the chocolate to the sauce. stir well until the chocolate is melted. simmer gently for 10 min. the sauce will be quite thick.
4. blanch the sweet potatoes and corn in salted boiling water for 1-2 min. and drain well.
5. heat the remaining 4 Tbl oil in a skillet over med heat and fry the plaintains until they start to brown. add the sweet potatoes, corn, and peppers, and fry until they all start to brown.
6. stir the fried vegetables into the sauce, then add the green beans and water. simmer gently for 10 min. and then season with salt.
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High Protein Recipes [Jun. 12th, 2004|07:21 am]

Does anyone know of any easy to prepare, high-protein recipes? I have to do some serious weight training for work, but don't like having shakes to make up for my protein requirement. I'm aiming for around 100g of protein a day.

X-posted to other veggie communities =)

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yuca con mojo [Jun. 3rd, 2004|05:16 pm]

[mood |hungryhungry]

i used to love this when my ex's mom made it for me. i got a craving for it and found this recipe at recipecottage.com. so far as i can tell, this looks pretty close to the home made version i enjoyed, although when she couldn't find the oranges - ex/mama used fresh lemon juice. i'm off to the farmer's market now!

Yuca con Mojo
(Cuban recipe)

Cooking the cassava:
Peel the cassava and cut into one inch slices. Halve or quarter each slice.
Put in a pot and cover with water. Bring to boil. Simmer for 30 to 45 minutes until cassava is soft, like a boiled potato.

Mojo Sauce:
3 cloves garlic
1/3 cup olive oil
juice from 1/2 a sour orange*
1/2 tsp salt

Crush the garlic. Peel and mince. In a small skillet heat the olive oil.
Add garlic and saute for one minute. Add the orange juice and salt and saute another 15 seconds. Pour over boiled cassava.

* - If sour orange is not available in your area you can use equal amounts of orange juice and lime juice. My estimate would be about 2 tablespoons of each type of juice.
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(no subject) [Jun. 2nd, 2004|12:33 pm]

Vegetarian Posole
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Coyote Cafe's Red Chile Sauce [Jun. 2nd, 2004|11:10 am]

Coyote Cafe's Red Chile Sauce

"Red chile sauce can be served over tamales, enchiladas, burritos, posole, grilled foods, etc."

25 whole (~1/2 lb) dried New Mexico red chile
25 whole red ancho chiles
1/2 lb dried New Mexico red chili powder

2 quarts water
1 lb Roma tomates
1/2 cup chopped white onions
1 Tbsp olive oil
5 large cloves garlic, roasted, peeled and finely chopped
1 tsp roasted ground cumin
1 1/2 tsp roasted ground Mexican oregano
1 tsp salt
2 Tbsp peanut oil

Remove seeds and stems from chiles. With a comal or black iron skillet or in an oven at 250 F, dry roast chiles for 3 to 4 minutes. Shake once or twice and do not allow to blacken. Add to the water in a covered pan and simmer very low for 20 minutes to rehydrate. Allow to cool.

Blacken tomatoes in a skillet or under the broiler (about 5 minutes). Saute onion in the oil over low heat until browned.

Put chiles in a blender. Add blackened tomatoes, onion, garlic, cumin, oregano, and salt. Add 1 cup liquid. Taste the chile water first. If it is not bitter, use the chile water; otherwise use plain water or vegetable broth. Puree to a fine paste: add more liquid if necessary.

Add peanut oil to high-sided pan and heat until almost smoking. Refry sauce at a sizzle for 3 to 5 minutes, stirring continuously. Do not allow sauce to get too thick; add water if necessary.

Source: unknown
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Coditos con Salsa - Pasta Salad with Jalapeno Vinaigrette [Jun. 2nd, 2004|10:31 am]

Coditos con Salsa - Pasta Salad with Jalapeno Vinaigrette

"This is a great side dish. It's quick and easy to put together at the last minute, or it can be made up to one day ahead and refrigerated. If making it ahead of time, don't add the avocado until you are ready to serve, since it will change both color and consistency. The Mexican way of marinating jalapeno chiles, called jalapenos en escabeche, is so common that this is one canned or pre-prepared item found all over the country and was one of the first to cross the border."

8 ounces elbow macaroni, cooked, drained and cooled
1/4 cup olive oil
2-3 large garlic cloves, peeled and finely minced
1 firm, ripe avocado, cut into 1" cubes
4 green onions, green part included, coarsely chopped
2 marinated jalapenos, chopped, with a bit of the liquid added to your taste
1/4 cup finely chopped cilantro leaves
juice of one medium lime (about 3 Tbsp)
salt and pepper to taste

In a skillet, saute the garlic briefly in the olive oil; do not let it turn brown. Combine the avocado, onion, chiles, cilantro, and lime in a serving bowl. Add the sauteed garlic and olive oil from the skillet, and gently combine dressing ingredients. Add the pasta and toss to combine it with the dressing. Serves 6 as a side dish.

Source: http://www.mexconnect.com/mex_/recipes/puebla/kgcoditos.html
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About chiles... [Jun. 2nd, 2004|09:48 am]

Perhaps someone could give us a "Chiles 101" introductory course? :) I almost always have to look up the different kinds of chiles to see if I'll be able to use them in recipes, and usually end up substituting something less spicy... my mouth simply cannot handle really spicy food although I've built up more of a tolerance over the last few years.
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Arroz Verde - Green Rice [Jun. 2nd, 2004|09:45 am]

Arroz Verde - Green Rice

"Visually intriguing, tasty and and a bit different from the usual Mexican red rice. It is guaranteed to jazz up even the simplest grilled meal. Avocado slices are a nice garnish for this dish."

1 cup rice
2 tablespoons vegetable oil
3 small or 2 large poblano chiles, roasted, seeded and peeled
2-3 sprigs fresh parsley
2-3 sprigs fresh epazote
1/2 medium onion, chopped
2 large cloves garlic, peeled and chopped
2 1/2 cups vegetable broth
1/2 cup fresh or thawed frozen peas (optional)
Salt to taste
1 ripe avocado, peeled, pitted, and sliced, for garnish

Soak the rice in hot water to cover for fifteen minutes, then rinse in a strainer under running water until the water runs clear. Drain and let dry. Heat the oil and saute the rice, stirring to prevent sticking or burning, until golden. Puree the chiles, onion, garlic and herbs in a blender with 1/2 cup of the broth. Add the puree, and when it has been absorbed add the remaining two cups of broth. Cover and simmer until all the liquid has been absorbed. Remove from heat, and add the peas if using them. Stir to fluff, taste for salt, garnish with avocado slices, and serve immediately. Serves 6.

Source: http://www.mexconnect.com/mex_/recipes/puebla/kgarrozverde.html
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