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More to come soon
Tuesday, April 29, 2014
LENTILS STEW
1 tb olive oil
5 oz Lentils (dried)
1 small onion s. diced
2 oz green bell pepper small diced
2 ea potatoes m. diced
1 tsp sofrito
2 cups vegetable stock
1 tsp annatto oil for color
2 ea carrots sliced
2 ea stalks of celery sliced
2 oz tomato sauce (organic if you like)
1 oz pumpkin m. diced
1 tsp garlic minced
Put the lentils in water and let them sit for about an hour to soften them. Pour the oil in a medium sauce pan over medium high heat. Add the onion, peppers and sofrito and saute until translucent. Add garlic, celery, carrots saute for about 2 mins. Add the tomato sauce and cook for about 3 mins. Pour the annatto oil and the vegetable stock. Bring the stock to a boil. Add the potato and the pumpkin and cook until the potato lentils and pumpkin are cook through. Serve. Up to 6 servings. (P.D. great with rice boiled potatoes or cuscus.)
VEGETARIAN CHINESE FRIED RICE
2 cups white rice (cooked)
1 oz tofu brunoise
1 ea small onion s. diced
3 ea scallions sliced
1 tsp ginger minced
1 tsp garlic minced
2 oz green bell pepper s. diced
low sodium soy sauce as needed
3 oz Chinese cabbage shredded
vegan "deli ham" 2 slices s. diced
First we have to cooked the rice and set it apart. Cut the vegetables and grab saute pan, put the pan over medium high heat. Add the vegan "ham" and the tofu saute for about 2 mins. Add the onion, pepper, ginger and garlic. Saute for about 2 mins. Add the rice, scallions, bean sprouts. Add the soy sauce (depends on how much you like the soy sauce and how "salty" the rice is to determine how much sauce you add).
Add the Chinese cabbage and toss the rice for about 1 min. in the pan until every ingredient is combine properly. Serve. Up to 4 servings.
GLAD TO BE BACK!!
First I like to apologize for not posting any recipes last week. I've been flooded with work. But now I'm back with two great recipes. Let's get to work.
Wednesday, April 23, 2014
Friday, April 18, 2014
"DAIRY FREE" TEMBLEQUE" (PUERTO RICAN COCONUT PUDDING)
This is a recipe that bleeds Boricua one of our national most emblematic holidays dessert. I decided to make it dairy free and it tasted awesome. "yo soy boricua pa que tu lo sepas!" Just kidding around, now let's get to work...
1 can of coconut milk (organic if you like)
1 can of cream of coconut
4 oz soy milk or almond milk
1 tb brown sugar
Pinch of salt
1 tsp cinnamon
4 oz corn starch or (arrow root starch)
Grab a sauce pan and add the coconut cream, coconut milk, soy milk (almond milk), sugar, salt and cinnamon. Heat it over medium high heat about 5 min. Prepare a slurry (starch diluted with a bit of water) with the corn or arrow root starch. Stir the mixture with a whisk. Pour the starch slurry into the milk mixture stir constantly until the starch is incorporated and with no lumps. Heat the mixture until is creamy. Pour the finished mixture in a heat-proof mold. Chill the mixture for about six hours. Serve. Up to 5 servings
1 can of coconut milk (organic if you like)
1 can of cream of coconut
4 oz soy milk or almond milk
1 tb brown sugar
Pinch of salt
1 tsp cinnamon
4 oz corn starch or (arrow root starch)
Grab a sauce pan and add the coconut cream, coconut milk, soy milk (almond milk), sugar, salt and cinnamon. Heat it over medium high heat about 5 min. Prepare a slurry (starch diluted with a bit of water) with the corn or arrow root starch. Stir the mixture with a whisk. Pour the starch slurry into the milk mixture stir constantly until the starch is incorporated and with no lumps. Heat the mixture until is creamy. Pour the finished mixture in a heat-proof mold. Chill the mixture for about six hours. Serve. Up to 5 servings
ROASTED VEGETABLES PASTA
This is an amazing gourmet tasting pasta. Enjoy...
ROASTED VEGETABLES
2 oz zucchini small diced
2 oz yellow squash small diced
4 oz tomato small diced
3 oz eggplant small diced
1 clove of garlic crushed
1 tsp oregano dried
1 tsp rosemary dried or fresh
salt to taste
pepper to taste
1 tb extra virgin olive oil
Combine all the ingredients in a bowl marinade them with the e.v.o.o , salt, pepper, rosemary and oregano.Spread the ingredients in a baking sheet and cook them for about 15 min. in a preheated 350 F degree oven.
"AL OLIO" LINGUINE PASTA
8 oz Linguine pasta cooked
2 cloves of garlic chopped
1/2 small onion s. diced
2 oz green bell pepper s. diced
3 tb extra virgin olive oil
Pour the e.v.o.o. in a saute pan. Heat it up for about 3 min. Add the onion and the bell pepper cook for about 1 min. Add the garlic and cook until translucent. Add the pasta in the pan toss it for about 2 min. Then add all the roasted vegetables. Add the chopped cilantro and serve. Up to 4 servings.
WHITE BEANS SALAD WITH QUINOA
This is a great way to have lunch. This salad is very tasty and light. Plus packed with protein. First be sure to have your quinoa and beans cooked and ready to use.
1 1/2 cup white beans cooked
3 oz tomato small diced
1 oz quinoa cooked
1/2 small onion small diced
1 oz green bell pepper small diced
2 oz spinach chifonade
1 oz roasted red bell pepper
salt and pepper to taste
1 tb extra virgin olive oil
1 tb honey
1 tsp cilantro chopped
After cooking the beans and quinoa chill it for a bit until cold. Combine the diced tomato, the peppers and the onion in a bowl. Then add the beans and quinoa. Add the spinach, olive oil and the honey. Season with salt and pepper to taste and the chopped cilantro. Serve. Up to 4 servings
1 1/2 cup white beans cooked
3 oz tomato small diced
1 oz quinoa cooked
1/2 small onion small diced
1 oz green bell pepper small diced
2 oz spinach chifonade
1 oz roasted red bell pepper
salt and pepper to taste
1 tb extra virgin olive oil
1 tb honey
1 tsp cilantro chopped
After cooking the beans and quinoa chill it for a bit until cold. Combine the diced tomato, the peppers and the onion in a bowl. Then add the beans and quinoa. Add the spinach, olive oil and the honey. Season with salt and pepper to taste and the chopped cilantro. Serve. Up to 4 servings
I'M BACK GUYS
Since I became a vegetarian I've never felt so inspired about reinventing my culinary spectrum. This week I had an amazing time experimenting in the kitchen. Today I have some great easy recipes but very gourmet tasting. Let's go.
Thursday, April 17, 2014
SORRY
Due to an unforseen situation I will be posting the new recipes tommorrow night. Thanks for the understanding and check out my blog tomorrow.
Tuesday, April 15, 2014
Wednesday, April 9, 2014
THAT'S IT UNTIL NEXT WEEK
Thanks to all the people that have check out my blog. Any questions or comments let me know. Constructive criticism is always welcome. Follow me on twitter as @HeavyVegChef https://twitter.com/HeavyVegChef
ZUCCHINI AND YELLOW SQUASH TOSTADA
This recipe embrace what quick and easy is all about so you can eat in minutes. Let's go....
4 ea 6 in. corn tortillas
6 oz zucchini m.diced
6 oz yellow squash m. diced
5 oz tomato s. diced
5 oz lettuce chiffonade
8 oz vegan shredded cheese or Mexican queso fresco crumbled (your choice)
salt to taste
pepper to taste
We begin dicing the zucchini, yellow squash. Grab a saute pan and cook the zucchini and yellow squash. Set it apart. Put the corn tortillas on the toaster oven for about 5 min. or until they are crispy. Dice the tomatoes,chiffonade the lettuce and set it apart for later. Grab the tortillas from the oven and put above the tortillas the zucchini and the yellow squash some lettuce and tomato. Sprinkle with shredded cheese. Add salt and pepper to taste. Serve. Up to 2 servings
MANGU (mashed green plantains with onion and garlic)
Mangu is a Caribbean dish originally from Dominican Republic. Usually they serve it with hard boiled eggs for breakfast. But for dinner or lunch is awesome but lets forget the eggs. For our vegetarian version we will need:
4 ea green plantains peeled and sliced
1 ea medium onion julienne
3 cloves garlic sliced
5 tb extra virgin olive oil
salt to taste
pepper to taste
First we peel and cut the plantains into slices. Put the sliced plantains into a salted water pot and let them cook until tender. Grab a saute pan put the oil heat it up for about 2 min. Sweat the onion put the garlic and saute until translucent. Set it aside. Mash the plantains in a bowl with a bit of the cooking water. Put the infused garlic and onion oil in the bowl. Stir it together season with salt and pepper to taste and serve.
Up to 4 servings.
4 ea green plantains peeled and sliced
1 ea medium onion julienne
3 cloves garlic sliced
5 tb extra virgin olive oil
salt to taste
pepper to taste
First we peel and cut the plantains into slices. Put the sliced plantains into a salted water pot and let them cook until tender. Grab a saute pan put the oil heat it up for about 2 min. Sweat the onion put the garlic and saute until translucent. Set it aside. Mash the plantains in a bowl with a bit of the cooking water. Put the infused garlic and onion oil in the bowl. Stir it together season with salt and pepper to taste and serve.
Up to 4 servings.
CHEF'S SALAD
First we start:
1/2 oz bean sprouts mix
5 oz spinach
3 oz avocado m. diced
4 oz tomato s. diced
1 oz dressing or vinaigrette (your choice)
First we wash and strain the 5 oz of spinach. Cut the avocado in some medium slices and dice it.Same with the tomatoes.
Combine the spinach, the avocado, tomatoes, in a bowl add the bean sprouts and the dressing. Serve.
Up to 3 servings
1/2 oz bean sprouts mix
5 oz spinach
3 oz avocado m. diced
4 oz tomato s. diced
1 oz dressing or vinaigrette (your choice)
First we wash and strain the 5 oz of spinach. Cut the avocado in some medium slices and dice it.Same with the tomatoes.
Combine the spinach, the avocado, tomatoes, in a bowl add the bean sprouts and the dressing. Serve.
Up to 3 servings
TODAY I HAVE SOME QUICK EASY RECIPES
Today I got some quick recipes that will make your day any day. How about a tasty salad? Or an awesome Caribbean dish that anyone can do? Maybe a vegetarian Mexican tostada? Here we go.....
Tuesday, April 8, 2014
Wednesday, April 2, 2014
PAPAYA VINAIGRETTE
One of my favorite tropical fruits. Papaya is a regular part of my diet love it but doing it in a salad vinaigrette, Doesn't get any better than that. We start with:
2 parts of papaya peeled and diced
1 part of olive oil
1 part of rice vinegar
1 clove of garlic
1 green onion
Salt to taste
Pepper to taste
First we peel the papaya and dice it. We put the papaya, the clove of garlic and the green onion and blend it.
Then add the rice vinegar and pour the oil slowly on the blender until we have and homogenize mix. Add the salt and pepper to taste. Enjoy. About 2 cups
2 parts of papaya peeled and diced
1 part of olive oil
1 part of rice vinegar
1 clove of garlic
1 green onion
Salt to taste
Pepper to taste
First we peel the papaya and dice it. We put the papaya, the clove of garlic and the green onion and blend it.
Then add the rice vinegar and pour the oil slowly on the blender until we have and homogenize mix. Add the salt and pepper to taste. Enjoy. About 2 cups
SIMPLE ASIAN SALAD VINAIGRETTE
This vinaigrette is very simple but amazingly tasty. I have to confess that I love Asian food and flavors.
We will need :
1 part of honey
2 parts of low sodium soy sauce
1 part of rice vinegar
1 tsp ginger finely chopped
We put all the ingredients in a bowl and mix them together as simple as that.
With this little formula you can do as much as you want. Bon Appetite.
We will need :
1 part of honey
2 parts of low sodium soy sauce
1 part of rice vinegar
1 tsp ginger finely chopped
We put all the ingredients in a bowl and mix them together as simple as that.
With this little formula you can do as much as you want. Bon Appetite.
ROASTED PUMPKIN CREAM SOUP WITH HONEY
This recipe is the bomb. Is savory is sweet is a culinary wild ride, not to mention great for a Thanksgiving appetizer. Check it out. Here we go:
1 1/2 pound Pumpkin
First we marinade the pumpkin and roast it in the oven for about 20 min. of or until it's soft.
Take it out of the oven and set it apart
Pumpkin Marinade
1 tsp nutmeg
1 tb cinnamon
1 tb salt
1 tb pepper
1/2 cup sugar
5 tb olive oil
1 tb olive oil
1 small onion rough cut
2 stalks of celery rough cut
2 small carrot peeled and sliced
1 cup vegetable stock
1 clove of garlic chopped
3 oz honey
After we roast the pumpkin and set it apart we grab a large pot and begin saute the onion, celery and carrot until translucent. Put the roasted pumpkin in the pot. Heat it for about 2 mins. Pour the vegetable stock and bring it to a boil. Blend the soup season with salt and pepper to taste. Add the 3 oz of honey. Garnish with parsley. About 4 servings
1 1/2 pound Pumpkin
First we marinade the pumpkin and roast it in the oven for about 20 min. of or until it's soft.
Take it out of the oven and set it apart
Pumpkin Marinade
1 tsp nutmeg
1 tb cinnamon
1 tb salt
1 tb pepper
1/2 cup sugar
5 tb olive oil
1 tb olive oil
1 small onion rough cut
2 stalks of celery rough cut
2 small carrot peeled and sliced
1 cup vegetable stock
1 clove of garlic chopped
3 oz honey
After we roast the pumpkin and set it apart we grab a large pot and begin saute the onion, celery and carrot until translucent. Put the roasted pumpkin in the pot. Heat it for about 2 mins. Pour the vegetable stock and bring it to a boil. Blend the soup season with salt and pepper to taste. Add the 3 oz of honey. Garnish with parsley. About 4 servings
Tuesday, April 1, 2014
TOMORROW GREAT RECIPES COMING YOUR WAY
I'm really exited about some recipes I'll be posting to tomorrow. Like Roasted Pumpkin cream soup and papaya vinaigrette visit my blog thanks for the following on Twitter
Tuesday, March 25, 2014
GREAT DOCUMENTARY
VEGETARIAN SANCOCHO
This is a root vegetable stew very puertorican taste great with white rice and bread pure awesomeness
we start with
1 tsp chopped garlic
1 tbsp olive oil
3 oz green bell pepper small diced
3 oz onion small diced
1 oz sofrito
1 cup vegetable stock
4 oz tomato sauce
3 oz potatoes
2 oz carrot diced
3 oz malanga (Caribbean root starch) m. diced
2 oz yautia (Caribbean root starch) m. diced
1 ea green plantain sliced thick
2 oz Cassava (yucca) m. diced
half bunch cilantro chopped
First, like any great stock, we start saute the onion then the peppers
garlic and the sofrito until cooked. Pour the vegetable stock and the tomato sauce and bring it to a boil.
Add the root vegetables peeled and diced bring the heat to medium low and simmer until the root veggies are soft and tender. Add the chopped cilantro and serve. up to 5 servings
we start with
1 tsp chopped garlic
1 tbsp olive oil
3 oz green bell pepper small diced
3 oz onion small diced
1 oz sofrito
1 cup vegetable stock
4 oz tomato sauce
3 oz potatoes
2 oz carrot diced
3 oz malanga (Caribbean root starch) m. diced
2 oz yautia (Caribbean root starch) m. diced
1 ea green plantain sliced thick
2 oz Cassava (yucca) m. diced
half bunch cilantro chopped
First, like any great stock, we start saute the onion then the peppers
garlic and the sofrito until cooked. Pour the vegetable stock and the tomato sauce and bring it to a boil.
Add the root vegetables peeled and diced bring the heat to medium low and simmer until the root veggies are soft and tender. Add the chopped cilantro and serve. up to 5 servings
TODAY IS THE DAY SOME AWESOME RECIPES
Today I'll be posting some very boricua recipes, but first I wanna explain what is sofrito. Sofrito is a staple
in every puertorican cooking. Is a medley of vegetables and aromatics which originated in Italy and Spain.
Back then, it was all mashed together but nowadays is just blended fresh. Everyone has a different approach just like art. Is great for stock and creole sauces and rices. Here's a quick recipe:
bunch of cilantro
half a onion
bunch of culantro
half a bell pepper
2 cloves of garlic
5 ea sweet chili (aji dulce)
2 oz of olive oil
in every puertorican cooking. Is a medley of vegetables and aromatics which originated in Italy and Spain.
Back then, it was all mashed together but nowadays is just blended fresh. Everyone has a different approach just like art. Is great for stock and creole sauces and rices. Here's a quick recipe:
bunch of cilantro
half a onion
bunch of culantro
half a bell pepper
2 cloves of garlic
5 ea sweet chili (aji dulce)
2 oz of olive oil
Monday, March 24, 2014
Tuesday, March 18, 2014
WHY I'M DOING THIS
MY NAME IS ELIEZER RODRIGUEZ AND I'M AN EXPIRIENCED COOK FROM PUERTO RICO ON THE ROAD TO BECOME A VEGETARIAN. WHY I AM DOING THIS? BECAUSE I WANNA SHARE THIS EXPERIENCE WITH SOME PEOPLE THAT CARE ABOUT EATING RIGHT AND LOVE AND RESPECT FOOD ALONG WITH SOME AMAZING RECIPES.
BORICUA TOFU LASAGNA
- Tofu superfirm
- Peppers
- onion
- garlic
- sofrito
- salt
- pepper
- Organic Pasta Sauce
- Sazon
- Grated vegan cheese
What I do is I freeze tofu and then thaw it squeeze in a towel until dry it crumbled with hands put the pot with the vegetables to saute a bit I made sofrito seasoning salt pepper made the tofu with a little water and then the rest of the sauce to make lasagna with remaining cheese can substitute for vegan cheese and gluten free pasta (but gets a little more expensive)
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