Friday, 6 April 2012

Good Friday Vegan Casserole

Every year my mom used to cook a Brazilian/Portuguese dish with salted cod (bacalhau). It was good, but not as good as the vegan version she made today. I can honestly say it was the best I ever had. Here's the recipe:

6 white potatoes
3 red bell peppers
4 tomatoes
1 kale (we used lacinato)
1 pint green and kalamata olives
3 large portobello mushrooms
2 red onions
1/2 can coconut milk
olive oil

Boil the potatoes until almost ready. Drizzle olive oil, salt and pepper.

Slice the tomatoes and drizzle with olive oil, salt and pepper.
Slice the red peppers.
Chop the kale and massage it with a bit of olive oil.
Cut the portobello mushrooms and drizzle with olive oil, salt and pepper.

Chop onions and again, drizzle with olive oil, salt and pepper.
The olives:

Start layering the casserole:
Potatoes and Olives

Red Pepper and Mushrooms
Onions, more tomatoes, olives and finally the rest of the potatoes
Pour the coconut milk, cover with foil and put it in the oven at 300F for 2 hours. Remove the foil and cook for another 15 minutes at 450F.
Enjoy with some rice. It's delicious!

Thursday, 19 January 2012

Rice Paper Wraps with lentil hummus and couscous

Start by making the lentil hummus: 2 cups of cooked lentils, 1/2 cup tahini, 3 cloves of garlic, lemon juice, 1 tsp of cumin, salt and 1 Tbsp of hot sauce (used Frank's xtra hot). Put everything in the blender until nice and smooth.

 Soak the rice paper in warm water for 2 or 3 minutes:

Put a dry and clean cloth on the board or surface you will use to roll the wraps and put the moist rice paper on it:
Mix the lentil hummus with grated carrots and spread on the rice paper (as seen above).
On top add some couscous (you can make this in 5 minutes, by adding boiling water to the couscous and let it rest for a couple of minutes. Or follow this recipe.

Add some chopped red onions.
Then some cucumber. Then start folding: