Tag: vegetarian
Grilled Caramelized Apples
Grilled Caramelized Apples
This is a quick and easy side dish that pairs great with pork. The apples caramelize in the foil pouch with butter, brown sugar, and cinnamon while absorbing a nice smokey flavor. They will only take 5 minutes prep time and 10 minutes to grill.
Servings: 2
Equipment
- chimney starter
- charcoal
- grill
- aluminum foil
Ingredients
- 1 large apple peeled and cored
- 2 tbsp unsalted butter
- 2 tbsp brown sugar
- 1/4 tsp cinnamon
Instructions
- Cut the apple into slices.
- Make a pouch out of the aluminum foil. Mix together the apples with the butter, brown sugar, and cinnamon. Seal the pouch.
- Let the charcoal get grey in the chimney starter. Pour the charcoal in the grill. Place the pouch over the charcoal. Grill for 5 minutes a side.
The apples pair great with pork chops!
Tetelas Oaxaca
Tetelas Oaxaca
Tetales are a refried black bean stuffed masa cake; much similar in concept to the Salvadoran pupusa. The tetelas are pan fried until crispy and topped with crumbled cheese, sour cream, salsa, and cilantro.
Equipment
- tortilla press
- gallon sized storage bag; cut into 2 sheets of plastic
Ingredients
- 1 cup masa harina flour
- 2/3 cup warm water
- 2/3 cup refried black beans
- vegetable oil for frying
Garnish
- queso fresco crumbled
- cilantro chopped
- Mexican sour cream
- red or green salsa
Instructions
- Mix together the mass flour and warm water.
- Roll into 4-6 equal sized balls.
- Place 1 sheet of plastic on a tortilla press. Place 1 of the dough balls in the center, with the other sheet of plastic on top.
- Flatten to 1/8” thick. Remove the top sheet of plastic.
- Place a heaping tbsp of refried black beans in the center of the pressed dough. Spread it around.
- Using the plastic, fold up the bottom third of the tetelas. Fold back the plastic.
- Fold over the right side at an angle. Fold back the plastic.
- Fold over the left side, creating a triangle. Seal the corners.
- Heat up vegetable oil on a griddle over medium high heat. Place the tetelas on the griddle.
- Fry for 4-5 minutes until crispy.
Yucatán Fried Beans
I love refried beans. This is possibly the easiest and most flavorful recipe to make Yucatán style fried black beans. Toast the onions and habanero. Purée the black beans with the onions. Fry the purée with the habanero until it reaches your desired consistency. That’s it. You can use either vegetable oil or lard to fry the beans in; depending if you want them vegan or not.
Equipment
- blender
Ingredients
- 2 slices white onion
- 1 habanero
- 4 cups cooked black beans with broth
- 2 tbsp vegetable oil or lard
- salt to taste
Instructions
- Dry toast the onion and habanero for 5 minutes in a sauté pan over medium high heat.
- Place the onions and black beans in a blender .
- Purée until smooth.
- Heat up vegetable oil or lard in a sauté pan over medium heat. Pour in the beans. Add the toasted habanero back in. Simmer for 5-10 minutes until the beans are thickened to your liking. Season with salt.
Sizzling Tofu Sisig
Sizzling Tofu Sisig
Typically when you think of sisig, you think of pork belly, chicken, or pigs head. Here is a vegetarian option of the popular Filipino dish that is just as tasty using fried tofu. When selecting tofu, make sure to use firm or extra firm. Press the tofu for 20 minutes, wrapping it layers of paper towels and weighing it down. Then cube it, toss it in cornstarch, and fry it for 4 minutes a side. Before you start anything else, place a cast iron skillet in a preheated 450 degree oven. You will want to have this hot and ready when the sisig is finished. Now you can sauté the onions, garlic, bell peppers, and chilies for a few minutes in a regular sauté pan. Pour in the calamansi juice and soy sauce. Let reduce for a couple of minutes. Add in the tofu and mayo. Sauté for just 1 more minute. Transfer the sisig from the sauté pan to the hot cast iron skillet. Serve the tofu sisig immediately.
Equipment
- cast iron pan
Ingredients
- 1 block firm tofu pressed and cut into cubes
- 2 tbsp cornstarch
- vegetable oil for frying
- 1 1/2 tbsp butter
- 1/2 medium white onion diced
- 4 garlic cloves minced
- 1/2 medium green bell pepper diced
- 1/2 medium red bell pepper diced
- 3 green Thai chilies finely chopped
- 1/4 cup calamansi juice
- 3 tbsp soy sauce
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 cup mayonnaise
Instructions
- Toss the cubes of tofu in the cornstarch.
- Heat up 1/2” of vegetable oil in a sauté pan over medium high heat. Cook the tofu in 2 batches, making sure to not overcrowd the pan.
- Fry for 4 minutes a side.
- Drain the grease on paper towel. Set aside.
- Melt a tbsp of butter in a large sauté pan over medium high heat. Sauté the onions and garlic for 3 minutes.
- Add in the bell peppers and chilies. Sauté for 3 more minutes.
- Pour in the calamansi juice and the soy sauce. Simmer for 2 minutes until it is slightly reduced.
- Add in the tofu and the mayonnaise. Sauté for 1 minute. Season with salt and pepper.
- Transfer the tofu sisig into a hot cast iron skillet. You can toss the cast iron skillet in a preheated 450 degree oven for 10 minutes when you start cooking the onions for the sisig. Serve immediately.
