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4 large onions, quartered
2 garlic bulbs, peeled
2 bunches fresh cilantro, washed, chopped
2 green peppers, quartered
3 red peppers, quartered
1 bunch Chinese cilantro, if available
olive oil
1. Place onions in food processor and process, adding peppers, and cilantro. Add olive oil to taste. Process until desired texture is achieved.
2. Use fresh, refrigerate, or freeze into cubes using an ice cube tray.
Idalia Dinzey
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1 can pigeon peas (gandules) plus liquid
2 c. rice (jasmine, basmati, or brown)
2 c. water
2 tsp. olive oil
2-3 Tbsp. sofrito
1/4 c. green olives
2 bay leaves
1/2 tsp. ground cumin
1 tsp. oregano
1 tsp. annatto seasoning (Sazón Boillo lite)
1/4 - 1/2 green plantain, peeled, shredded
2 Tbsp. tomato paste
salt to taste
1. Sauté the sofrito in olive oil. adding tomato paste and liquid from pigeon peas. Then add water, salt, annatto seasoning, oregano, cumin, olives and pigeon peas.
2. Bring to a boil. Add rice and bay leaves. and return to boil. Add grated plantain, cover and and cook over medium heat until rice is soft, 25 - 30 minutes. Serve hot.
Idalia Dinzey
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2 c. gluten flour
2 Tbsp. sesame seeds, ground
1/4 c. walnuts or pecans, ground
1/4 c. sunflower seeds, ground
1/4 c. brown rice flour
1/4 c. not beef seasoning
1/2 c. nutritional yeast
1/4 c. rolled oats, ground
1 tsp. garlic powder
1/2 tsp. cumin
1/2 tsp. salt
1 Tbsp. lemon juice
1/4 c. non-fermented soy sauce
2 c. warm water
2 Tbsp. sofrito
1/4 c. non-fermented soy sauce
3 Tbsp. not beef seasoning
2 Tbsp. lemon juice
10 c. water
2 Tbsp. sofrito
2 celery ribs, chopped
1 onion, quartered
fresh cilantro, chopped
1. In a large mixing bowl, mix all dry ingredients together with gluten flour.
2. Combine 1 Tbsp. lemon juice, 1/4 c . soy sauce, 2 Tbsp. sofrito and 2 c. warm water. Combine with dry ingredients, mixing and kneading well. Form into a roll, wrap in parchment paper and freeze for one hour. Slice into 1/2-inch slices.
3. In a large saucepan, combine 10 c. water, 1/4 c. soy sauce, 3 Tbsp. not beef seasoning, 2 Tbsp. lemon juice, 2 Tbsp. sofrito, celery, onion and cilantro. Bring to a boil. Add sliced gluten dough, bring to a boil and simmer for one hour.
Idalia Dinzey
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3 Tbsp. sofrito
2 cloves garlic, minced
1 Tbsp. olive oil
2 Tbsp. tomato paste
1/2 green olives
1 medium potato, diced
2 bay leaves
1 tsp. cumin
1/2 tsp. oregano
1 lb. multi grain gulten, chopped
2 - 3 c. water
1/4 plantain, diced
Sauté sofrito and garlic in olive oil. Add remaining ingredients and simmer, stirring occasionally, until thickened. Serve
over rice or with Mofóngo.
Idalia Dinzey
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2 green plantains, peeled, sliced, boiled and mashed while hot
2 cloves garlic, minced
salt to taste
extra virgin olive oil to taste
3 - 5 garlic cloves, minced
1 tsp. salt
1/2 c. catsup
1/4 c. Veganaise
Combine mashed plantains and 1 or 2 cloves minced garlic, salt and olive oil to taste. Combine remaining garlic, one tsp. salt, catsup and Veganaise. Spoon over top of plantain mixture.
Idalia Dinzey
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1 piece of fresh or frozen ginger, or to taste
2 cans coconut milk
4 c. hot water
1 1/2 tsp. vanilla
1/4 c. Florida crystals
1/2 tsp. salt
3/4 c. cornstarch
ground coriander, opt.
In a small saucepan, bring the ginger to boil in a small amount of water. In another saucepan, combine remaining ingredients. Heat until thick, stirring constantly with a whisk. Pour in liquid from ginger, and crushed ginger as well, if desired. Chill in refrigerator. Sprinkle with coriander and serve.
Idalia Dinzey
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2.5 oz. cream of coconut
4 oz. pineapple juice
ice
Place cream of coconut and pineapple juice in blender. Add ice according to the thickness desired. Blend well.
Idalia Dinzey
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