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Papitas Con Chorizo - Potatoes With Mexican Chorizo - Vegan, Gluten-Free, Oil-Free - Using Sweet Potatoes & Jicama

11/24/2016

 
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Potatoes With Mexican Chorizo
Papitas Con Chorizo



Ingredients:
2 cups of chopped Potatoes  
1 cup of cooked Garbanzo Beans
1 tablespoon of Chorizo Seasoning
1/2 tablespoon of Apple Cider Vinegar
a few sprigs of Cilantro
Salt to taste

In this recipe I used:
1 cup chopped Sweet Potato & 1 cup chopped Jicama



EZ Chorizo Seasoning:
3 -4 tablespoons of chile de Ancho Chile Powder
1 tablespoon of Mexican Oregano (Whole) or Regular Oregano
1 teaspoon Garlic Powder
1 teaspoon Ground Cumin
1 teaspoon Smoked Paprika


Optional Ingredients For The Chorizo Seasoning:
1 tablespoon of Cayenne Pepper Powder
1 teaspoon Onion Powder
1 teaspoon Ground Cinnamon
1/2 teaspoon Turmeric 
1/8 teaspoon Ground Cloves
1/4 teaspoon Ginger powder
1 tablespoon of dried Cilantro 
2 tablespoons of crushed dried Lemon
2 teaspoons Salt


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Directions

Your going to start by making the chorizo seasoning. The most important ingredient is the ancho chile. That is the flavor, the rest just enhances the flavor. You can find ancho chile at a Latino market or order it online. 

Mix all your spices together. This will be more than you'll actually need in the dish. Just store the extra seasoning for future recipes. 

Now chop 2 cups of potatoes. You can use any potatoes you like.  I chose to use 1 cup of sweet potatoes and 1 cup of Jicama. 

Take 1 cup of cooked & drained chickpeas. Using a potato masher, start mashing them til they become chunky and crumbly like chorizo.   Some people like to peel the chickpeas but I just left them whole. Take a fork and mash it some more as you slowly start to add the seasoning. How much will depend on how spicy you like it. I used a little over a tablespoon. You want to make a crumbly but pasty mixture. So you'll want to add water and mix it. Add the vinegar and mix it in. Stop once you get the consistency and flavor you like.

Now the chickpea chorizo is ready to cook with the potatoes. I'm going to water saute the potatoes. You don't want to use too much water. You want to cook them but not boil them. You don't want them to get all mushy. So your going to add about 1/4 cup of water to start, as you cook, the water will evaporate and so you'll add a little bit more til your potatoes are cooked but firm... don't let them get all mushy. Keep in mind that cooked Jicama will remain crunchy no matter how much you cook it, so don't expect it to have the same texture as your sweet potato. Now you can add the chickpea chorizo to the pan. Mix it into the potato mixture  til it's all covered. Heat up the mixture for a bit, add salt if you like. When done, mix in a little chopped cilantro. That's it. I like to serve mine on a bed of greens. Hope you liked this recipe.  :-)



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Posole Rojo De Calabaza - Pumpkin Hominy Stew - Vegan & Gluten-Free

11/18/2016

 
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Posole Rojo De Calabaza
Pumpkin Hominy Stew

Traditional Mexican Food For Fiestas - Dia De Los Muertos, Christmas, New Years... 

Ingredients:
1 chopped Onion
4 cloves of minced Garlic
3 chopped Celery
3 chopped Carrots
6-8 cups Vegetable Broth
1 small Pumpkin 
1/2 cup dry Black Beans  (or 1 - 15oz cans of black beans) 
1/2 cup dry Pinto Beans (or 1 - 15oz can of pinto beans) 
12 small Roma Tomatoes  (or 1 - 14.5 oz can of tomatoes)
6 cups cooked Hominy   (or 3 - 15oz cans) 
1 teaspoon of Cumin
1 tablespoon of Ancho Chile Powder     (or 2 dried chiles)
1 tablespoon of Guajillo Chile Powder   (or 5 dried Chiles)
1/2 tablespoon of Chipotle Powder  (or 1 in adobo)
1/2 teaspoon of Paprika
1 tablespoon of Mexican Oregano
1 Cinnamon Stick
2 Bay Leafs
1/4 cup of chopped Cilantro
Salt to taste

Posole Toppings:
Radishes
Shredded Cabbage
Roasted Pepitas
Cilantro
Avocado
Chopped Onion
Lime Wedges
Vegan Crema


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Directions:

This recipe is for a slow cooker. To begin with, I took all the vegetables and prepared them the night before.

Chop the onion, celery and carrots. Mince the garlic. 

Cut the pumpkin open and clean out all the seeds and fiber. Take a peeler and skin it. Throw the skin and stem away. Cut the peeled pumpkin into bite sized pieces. 

To make the red chile sauce, put the tomatoes into a blender along with the ancho chile powder, guajillo chile powder, chipotle chile powder, paprika and cumin. Pulse til smooth. This blend is mild to medium in heat. Add more chile if you like it spicy.

Put all the chopped up vegetables, dry beans, red chile sauce, broth, hominy, oregano, cinnamon stick & bay leafs into a slow cooker. I used a 1/2 cup of black beans and a 1/2 cup of pinto beans but you can use whatever beans you like. As for the broth, how much you use will depend on how much space is left. I wound up using 7 cups, you may need more or you may need less. I wound up putting the Hominy on top because it's already cooked. I then set it on low for 8 hours. 

After 8 hours, its done. Add 1/4 cup of chopped cilantro and mix it in before serving. You can also add salt now if you like. 

This dish is usually served with various toppings including shredded cabbage, sliced radishes, pumpkin seeds, cilantro, lime wedges and more...

That's it. Posole is a great dish to prepare for the holidays. Hope you enjoyed this recipe. It's Vegan, Gluten-Free, Weight Loss and Diabetic Friendly. 


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The Peruvian Classic "Lomo Saltado" - Vegan & Gluten-Free

11/11/2016

 
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LOMO SALTADO 
A Peruvian Stir-Fry
Vegan & Gluten-Free Version



INGREDIENTS:
2 Portobella Mushrooms
1 lb Button Mushrooms
2 Vine Ripened Tomatoes
1 Green, 1 Yellow, 1 Red Pepper 
4 Aji Peppers
1 Medium Red Onion
2 Cloves Of Garlic
1 small thumb of Ginger
2 tablespoons of Gluten Free Tamari (or Liquid Aminos)
1 tablespoon of Rice Wine Vinegar
1/4 teaspoon of Ground Cumin
1/4 teaspoon of Liquid Smoke
juice of 1 small lime
1/2 tablespoon of Coconut Oil
1 tablespoon of Finely Chopped Cilantro

Baked Sweet Potato Fries:

2 medium Sweet Potatoes (or 1 extra large)
1/4 teaspoon of Paprika
1/4 teaspoon of Cayenne
Salt to taste
1 teaspoon of Olive Oil (optional)


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Directions:

Slice all the vegetables into long thin strips, cut the tomato into wedges and finely chop the garlic, cilantro and ginger. 

Heat a large wok or pan, add the coconut oil or you can water saute. Start by cooking your onion, ginger and garlic for a couple of minutes. Once your onions soften, add the mushrooms and stir-fry til they soften up. Now add all peppers and cook for a few minutes. Add the sauce and stir it in. Finally add the tomatoes and cook them for a couple of minutes. 

Top with a little cilantro. 


Directions For Sweet Potato Fries:
Pre-heat oven to 450 degrees Fahrenheit. Grease a baking sheet. 

Peel and cut the sweet potatoes into wedges. Toss with olive oil, salt and spice. 
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Spread out the potatoes onto the baking sheet. Bake for 25-30min or more, depending on how crispy you want the fries to be. 



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    Aphorisms of a Dancing Girl

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