Monday, April 23, 2018

Gardening

Well the weather is gorgeous here in Ohio and it is a great day for cleaning and that's just what I am doing. 

I wanted to share with you my seedlings as they are growing for replanting in two weeks. I have broccoli, carrots, garlic, Swiss chard, romaine lettuce and green leaf lettuce. I also have cauliflower, zucchini, 4 types of beans, cilantro, basil, rosemary, radishes, red cabbage & green cabbage, 4 different types of peppers and three types of tomatoes and my avocado plant. It's going to be a big garden this year so I will post more photos as my balcony gets in the growing and harvesting stages.






 From my Caribbean Vegan kitchen to yours...SALUD 

Monday, April 2, 2018

Reposting One of my Favorite Dinners...Enjoy.









Grilled Temphe
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.

From my Caribbean Vegan Kitchen to yours...SALUD!
"De mi casa a su casa"

Monday, March 26, 2018

Buddin, an Island Treat Vegan Style


In Puerto Rico we make a pineapple pudding sweet cake with bread called "Buddin". Buddin is baked and then refrigerated to eat cold. Buddin is typically made with stale bread, egg yokes, real butter,  real milk and real heavy cream.  As vegans you know we don't eat dairy, so  I decided to give this typical dessert a try with a vegan twist. 
I used gluten free vegan products and instead of bread I used dairy free Bob's Red Mill flour. So here is my version and I hope you all like it as a sweet dessert, mine came out great.
Recipe needs:
1 c. Tapioca flour
1-1/2 c. Gluten Free flour
1 c. Gluten free quick oats
1-1/2 c. packed brown sugar
1 tsp. salt
1 tsp. ground cinnamon
1/8 tsp. ground cloves
2 T. (melted) non dairy butter
1/2 tsp. baking soda
1-1/2 c. raisins
1 can of crush pineapples (drained well, save the juice)
1 box of gluten free vanilla pudding mix and some non dairy milk
1. Whip the pudding mix with some non dairy milk until a nice firm but smooth consistency appears...set it aside.  In another large bowl mix all the dry ingredients together, then mix the pudding in with the dry ingredients. Mix well with a wooden spoon, add the crushed pineapple and then slowly add about a half a cup or less of the pineapple juice.
 (Add the juice slowly to keep the consistency of the cake mixture smooth but firm like a regular cake mix).
Pour it into a medium size greased square baking pan or a metal jello pan like mine. Bake at 375 for 30 minutes, then do the toothpick cake test and if the toothpick comes out dry, its done. If it comes out still wet then put it back in the oven for another 5 to 10 minutes or until golden brown. Slice and enjoy it warm or cold with some non dairy butter or non dairy cream cheese...it is delicious.



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