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An intro and links [Jun. 2nd, 2004|09:39 am]

Hello! I was invited to stop by, so here I am. :)

Here are some links to recent vegetarian Mexican recipes I've posted...

Zanahorias Al Vapor con Vainilla (Steamed Carrots with Vanilla)
Lentejas Oaxaquenas: Oaxacan-Style Lentils

The site that I got those from have a bunch of other good-sounding recipes that I'll post here, too. While I love Mexican food and am "mostly vegetarian" I haven't sought out authentic Mexican recipes and so most of what I have already are Mexican-style, instead.

Update: searching through my collected memories, here are other recipes from the past. I hope you enjoy them! :)

A favorite of mine and others who eat at my place: Baked Vegetarian Chimichangas
Toddy's Vegetable Fajitas
Veggie Tamale Pie
Polenta Stuffed Peppers and my tweaked version Polenta Stuffed Sweet Peppers
Sweet Potato Burrito
Grilled Vegetable and Goat Cheese Empanadas
Sweet Potato and Black Bean Burritos
Vegetarian Potluck Tortilla Filling
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Polvorones de Canela [May. 16th, 2004|11:17 pm]

This is an adapted version of the cookie recipe from a Moosewood Cookbook's section on Mexico. They were fun to make with my little ones - something about getting to roll egg-free dough around in cinnamon and sugar and then getting to lick their fingers was just too fun, apparently ;). The recipe is very simple, so I won't bother to lj cut it. If you like cinnamon toast and shortbread cookies, you should like this a lot.

1 cup butter
1/2 sugar
1/2 tsp cinnamon
1/4 tsp salt
1 tsp vanilla
2 cups flour

Cream the first two ingredients, then mix in the next 3 ingredients. Fold in the flour to make a stiff dough, and chill for a couple hours. Heat the oven to 350, then roll the dough into 1" balls. In a small dish, stir together about 1/2 cup of sugar, and 1 tsp cinnamon. Roll the balls in the mixture and place on a cookie sheet. Bake 15 - 20 minutes, or until browned. Cool on a wire rack. Very fine little cookies :).
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Brocomole recipe [May. 11th, 2004|10:44 am]

I do Brocomole (because I'm not crazy about avocado).
3/4 cups cooked brocoli stems
1 tbsp freshly squeezed lime juice
2 slices of tomatoes cubed
2 tbsp finely chopped red onion
1/2 tsp ground cumin
1 clove of garlic minced
1 finely chopped jalapeno

Put everything in the blender but tomatoes and onion. Blend. Stir in tomatoes and onion. That's it, Enjoy ! (It's better if you let it in the fridge a little)

I also do mango salsa which is a lot like the previous Central Market recipe but I add cubed tomatoes and oregano.
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mango salsa [May. 10th, 2004|11:54 pm]

[mood |hungryhungry]

My favorite different sort of salsa is mango salsa. I love the sweetness of it with just a touch of spice and heat. I've had two different ones that I like - one from Whole Foods and the other from Central Market - and the stores' websites provide the recipes. Each is a little different, but they're both tasty!

From Whole Foods:

1 mango, diced
1 cup diced jicama or tart, crisp apple
1 cup diced red bell pepper
1 small fresh green or red chili pepper, seeded and finely chopped
1 tsp extra virgin olive oil
1 Tbsp fresh lemon juice
1/2 tsp cumin
1 tsp ground corriander
1/4 tsp salt
1/4 tsp black pepper

In a medium bowl, mix all ingredients gently and chill until serving time.

From Central Market:

3 mangos, diced
1/2 red onion, finely chopped
1 bunch cilantro, stems removed and leaves chopped
2 jalapeño chiles, seeded and chopped
1/3 cup fresh lime juice

Combine all ingredients in a bowl. Add salt to taste. Makes 2 cups.
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Group Project [May. 10th, 2004|10:14 am]

How would you all feel about compiling recipes on a theme?

For a first go at it, how about contributing a recipe for 'atypical' salsas. I understand that salsas can mean many different things to different people, but for a point of reference, the Old El Paso jarred salsa you can buy at the grocery store would be 'typical' (since that's what most people, americans anyway, experience of the stuff). You could submit a tried and true favorite, or just something really bizarre that you have come across but looks interesting from the ingredient list.

What do you think?

*goes off to ponder her contribution*
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Hola! [May. 9th, 2004|05:19 pm]

[mood |contentcontent]
[music |My Love Life - Morrissey]

Hello there! I'm Dominican/Puerto Rican so that'll be where most of the recipes I post are from. Hope no one minds :).My family cooks mexican from time to time so I might throw in a few of our slightly altered veg versions of those as well. Here's a Dominican recipe to start off:

Guineitos sabrososCollapse )
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Recipe request [May. 9th, 2004|09:57 am]

I know I'm the only one looking at this page atm, but I can always hope - I'm looking for a recipe for sopitos. At almost any Mexican restaurant I can order these gorgeous little masa cakes, usually topped with beans, sauce, cheese, veggies, etc. For the life of me, I can't find the recipe online. I'm guessing I'm just going to have to experiment with baking little masa cakes and then frying them, but if someone knows of an authentic way of making them, I would be most grateful. :)
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Welcome and a Recipe [May. 9th, 2004|09:21 am]

Hello all - as was probably made evident in the user info, this is a place to discuss latin-american cuisine, share recipes, beg for recipes, etc. Adaptation and experimentation is encouraged - after all, cooking vegetarian requires a lot of creativity, so the focus will not necessarily be on absolute authenticity (though that would be great where possible).

Pico de Gallo
-this is my favorite version at the moment, and rarely makes it to the fridge it gets eaten so quickly :):

Find some cabbage and chop it into small bits until you've got a couple cups. Dice a tomato and a bit of onion. Throw it in the bowl with the cabbage. Chop up some cilantro, maybe a little radish, and some chili (fresh or canned). If you've got some garlic to mince put a little of that in as well. If you want to control the 'hot', take three tablespoons or so of water. Add a few drops (to taste) of hot sauce. Squirt in a whole bunch of lime juice - toss the mixture in with the vegetables. Add salt and pepper to taste. Add more water if the mixture isn't 'wet' enough for your liking, but it should be pretty dry.

Next, find some small corn tortillas. In a large skillet, heat a half inch or so of cooking oil. Cut the tortillas into 6 wedges a piece. When the oil is hot, put the wedges in - not overlapping much, only several at a time - and fry a couple minutes, turn and keep frying until a little browned. They will harden up when taken out of the oil. Drain on paper towels, and sprinkle with salt (see below). Enjoy while fresh with the pico de gallo.

Mexican table salt: this can be used instead of plain salt. and it should be ;)
1/2 cup sea salt (or whatever you have in the house)
1/4 cup chili powder
1 teaspoon cayenne
1/8 teaspoon ground cloves
1/8 teaspoon crumbled dried oregano.
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