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Fussilli with flower sprouts and chickpeas
The kalettes, a mixture of kale and Brussels sprouts, bought in the Coop have, like many products, a recipe from Betty Bossi printed on them. In this case, it was fussilli with flower sprouts and bacon. I can’t explain how a recipe with dairy and meat ended up there, where I think this still rather unknown product is more likely to be bought by a different target group. But that’s a question for the recipe developers at Betty Bossi. Anyway, without further ado I changed the recipe. Instead of bacon there are chickpeas, instead of crème fraîche there is coconut milk, instead of Sprinz there is nutritional yeast. In addition,…
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Arroz Moro
Arroz Moro is a dish that uses leftovers. It consists of rice and menestra. It is usually accompanied by meat, estofado or fried plantains. The ratio of rice and menestra is 2:1. Arroz Moro translates as rice with red beans, so it is an advantage if the menestra has been prepared with red beans. However, since it is a leftover meal, you can of course use a different menestra. But then it is not Arroz Moro.
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Menestra
Menestra comes from the Pasaje region. Besides this vegan version, there are also those with milk and cheese. The stew is traditionally served with rice and meat. The dish is popular throughout Ecuador. You can use menestra as a base for arroz moro.
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Milanesa Vegana à la Lupe
Milanesa is very often served in Argentina as street food or in snack bars and restaurants. It is a piece of breaded meat that usually comes in a sandwich. This recipe is from my friend. She uses aubergines for the schnitzel, but of course other vegetables can be used.
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Guyanese Style Chow Mein
Guyana has a very diverse population. Among them are many Guyanese with Chinese roots. So it is not surprising that you will find a Chinese restaurant in every town. restaurant in every village and that this recipe is very much appreciated by all Guyanese. Guyanese. Normally, one can choose between meat, fish and vegetarian (vegetables only) when you order the noodles in the restaurant. To spice up the recipe a bit, I didn’t just omit the meat, but replaced it with tofu. In Guyana, you can find tofu in Chinese supermarkets. You’ll need green seasoning for this recipe, which you can find here.
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Guiso de Lentejas
Guiso de Lentejas is regularly served in restaurants in Argentina. There are different versions with meat and occasionally vegetarian versions.
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Glazed Chestnuts with Red Cabbage, Spätzle and Fried Onions
Spätzle with chestnuts and red cabbage is a winter classic that we used to have every weekend. Especially in those winters when my father bought a deer from the hunter.
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Giraumonade
Giraumonade is a dish of Creole-French cuisine. It is usually made with bacon, but the smoked tofu also brings a delicious smoky flavour to the dish.