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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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