Tag: vegan
Aliños Colombianos
Aliños Colombianos
Aliños Columbianos is a seasoning paste used in Colombian cuisine. It is a similar in concept to a sofrito that’s used in Puerto Rico and Cuba. It can be used as a base to soups and stews such as sancocho and as a marinade for meat and poultry. This paste keeps in the refrigerator for up to a week.
Equipment
- food processor
Ingredients
- 1/2 green bell pepper
- 1/2 red bell pepper
- 1/2 medium white onion
- 4 garlic cloves
- 4 green onion
- 1/2 tsp cumin
- 1 packet Goya Sazón with azafran
- 1 cup water
Instructions
- Add all ingredients to a food processor.
- Pulse until a paste if formed.
Stir Fried Sugar Snap Peas
Stir Fried Snap Peas
I’m a big fan of sugar snap peas. When they are in season, they taste like candy. This is a simple stir fry side dish that takes 5 minutes to make. It is also vegan, gluten free, and paleo friendly. You can turn this side dish into a main course by serving with steamed rice and adding a protein such as shrimp, beef, pork, chicken, or tofu.
Ingredients
- 1 tbsp vegetable oil
- 4 garlic cloves minced
- 5 button mushrooms sliced
- 2 cups sugar snap peas
- 1 cup water chestnuts sliced
- 1 tsp salt
- 2 tsp sesame oil
- 2 tsp toasted sesame seeds
Instructions
- Heat up cooking oil in a large sauté pan or wok over high heat. Add in the garlic and mushrooms. Cook for 1 minute.
- Add in the snap peas and water chestnuts. Season with salt. Stir fry for 3 minutes.
- Add in the sesame oil and seeds. Cook for 1 more minute.
Orange Sauce
Orange Sauce
Orange flavored stir frys are a popular menu item in Chinese American restaurants. In China, oranges aren’t available. Tangerine peel and juice is what’s used. So you’ll see tangerine chicken, shrimp, etc, instead of orange. The tangerine peel usually is found dehydrated. It requires soaking in warm water for 20 minutes before being chopped up.So this particular recipe will use freshly squeezed orange juice and zest. It’s pretty straight forward from here on out. The cornstarch is used a a thickening agent. Constantly whisk while it thickens to break up any lumps. When it is finished, the orange sauce should be able to coat the back of a spoon.Orange Sauce is very versatile. It works with any protein, tofu, or vegetables. Keep it in the refrigerator for up to 2 weeks.
Ingredients
- 1/2 cup orange or tangerine zest
- 1 cup orange juice
- 1/4 cup soy sauce
- 1/4 cup rice cooking wine
- 3/4 cup rice vinegar
- 2 1/2 tbsp cornstarch
- 1/2 cup sugar
- 1 tbsp vegetable oil
- 2 tbsp ginger minced
- 6 garlic cloves minced
Instructions
- Mix together the zest, orange juice, sugar, soy sauce, cooking wine, rice vinegar, and cornstarch. Set aside.
- Heat up cooking oil in a small pot over medium high heat. Stir in the garlic and ginger. Cook for 1 minute.
- Pour in the orange mixture.
- Cook for 4 minutes until it thickens; constantly stirring with a whisk. Take off the heat.
- Store in a container. Let cool. Store in the refrigerator for up to 2 weeks.
