Viva Vegan!: 200 Authentic and Fabulous Recipes for Latin Food Lovers (18 page)

1. Bring 2 quarts of water to a boil in a large pot. Wash each chayote and cut into quarters, and remove and discard the soft white seed inside (it’s edible but not that tasty). Dice the chayote into ½-inch cubes. Peel the potatoes and dice into ½-inch cubes; place in a large bowl filled with enough cold water to cover, to keep them from turning brown.

2. Add the diced chayote and carrots to the boiling water and cook for 7 to 8 minutes, until the chayote is slightly translucent on the edges and slightly tender but still firm to the bite. (Do not overcook chayote or it will become mushy.) Drain in a metal colander set over the sink and rinse with plenty of cold water to stop the vegetables from cooking. Drain the potatoes, place in the pot, and add enough cold water to cover by about 2 inches. Bring to a boil, lower the heat to a simmer, and cook until the potatoes are tender, 14 to 18 minutes. Stir the peas into the boiling potato water within the last 2 to 3 minutes of cooking. Drain and rinse the potatoes and peas with cold water.

3. Place the drained vegetables in a very large mixing bowl. Sprinkle with the parsley, cilantro, green onions, and capers. In a measuring cup, use a wire whisk or fork to mix together the vinegar, olive oil, oregano, thyme, mustard, and salt until smooth. Pour over the vegetables, season with a few twists of freshly ground pepper, and use tongs to thoroughly mix the salad, making sure to completely coat the vegetables with dressing.

4. This salad is best served immediately slightly warm or at room temperature and is tastiest when eaten within a day of preparing.

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Serves 4 as a side salad

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Time: Less than 30 minutes

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Soy Free

 

1 very large Vidalia onion or other white
sweet onion (about ¾ pound)
1 pound ripe red tomatoes
2 tablespoons olive oil
4 teaspoons white wine vinegar
½ teaspoon dried basil, crushed finely
¼ teaspoon salt
Freshly ground black pepper

 

1. Fill a large mixing bowl with about 2 cups of cold water and add a generous pinch of salt and a handful of ice cubes. You’re preparing an ice water bath to soak the onions, to remove any bitterness and give them a crisp texture.

2. Peel the onions, slice in half, and with either a chef’s knife, mandoline, or food processor, slice as thinly as possible. The slices should be nearly transparent, just under ⅛ inch thick. I prefer to use a knife, as it gives me the most control. If you use a food processor, take your time and make sure you don’t end up accidentally pureeing your onions. Alternatively, if you have a trustworthy mandoline slicer, this would be a great time to use it. As you slice your onions, dump them into the bowl of ice water, stirring to cover completely with water. With your fingers, separate the sliced onions into individual shreds. Let the onions soak for 10 minutes.

3. Slice the tomatoes into quarters and remove and discard the pulpy seeds. Slice each quarter into thin slices, about ¼ inch thick or slightly less, and place in a large bowl.

4. In a mixing cup, whisk together the olive oil, white vinegar, dried basil, salt, white pepper, and a few twists of black pepper with a fork or wire whisk, to create the vinaigrette dressing. When the onions are done soaking, drain them in a colander and vigorously shake to remove as much excess water as possible. Remove any ice cubes if they haven’t already melted. Pour the onions on top of the tomatoes and drizzle the vinaigrette on top. Gently toss to coat vegetables with dressing and arrange as a pile on individual serving plates. Serve immediately.

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Serves 4

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Time: Less than 20 minutes

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Gluten Free, Soy Free

 

½ pound jicama, diced into ¼-inch cubes
2 mangoes, peeled and diced
(see page 233 for mango-peeling tips)
¼ cup chopped fresh cilantro
2 green onions, chopped finely
1 tablespoon chopped fresh mint
¼ cup lime juice
¼ teaspoon salt

 

1. In a large bowl, combine all the ingredients, tossing to coat everything with the lime juice, herbs, and salt. Serve immediately or store in a tightly covered container, kept chilled.

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Serves 2 to 3 as a main course, or 4 as an appetizer

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Time: About 45 minutes, not including making the Tofu Chicharrones or other tofu

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Gluten Free

 

3 cloves garlic, minced or pressed
1¼ teaspoons kosher or other coarse salt
1 teaspoon dried oregano
½ teaspoon dried thyme
½ teaspoon ground sweet paprika
3 tablespoons light olive or grapeseed oil
¼ cup freshly squeezed lime juice

 

1½ pounds yuca root
1 small red onion, sliced into very thin
rounds (⅛ inch)
4 cups finely shredded green or red
cabbage, or a combination of both
4 tomatoes, seeded and diced
1 cup shredded carrot
¼ cup finely chopped fresh cilantro
1 recipe Tofu Chicharrones (page 101) or
Latin Baked Tofu (page 103) sliced into
thin strips, or 2 cups cooked chickpeas
or fava beans, rinsed and drained
Freshly ground black pepper

 

1. Trim ends of the yuca and use a sharp Y-shaped vegetable peeler to remove the waxed outside skin. With a heavy sharp chef’s knife, split the root into two or three equal pieces horizontally, then cut each piece in half lengthwise. You should have four to six large, semicircular chunks of yuca. Slice each chunk into two or three more pieces.

2. Place in a large stockpot and pour in enough cold water to cover the yuca by at least 3 inches. Bring to a boil over high heat, partially cover the pot, and cook for 25 to 30 minutes, or until the yuca is very tender. Fully cooked yuca is ready when its white flesh has a semitranslucent appearance on the edges and it also flakes easily when pierced with a fork. Drain and let cool enough to handle. Separate the yuca into long pieces no thicker than 2 inches, but preferably a little less. Sometimes cooked yuca may have a thick rubbery skin on the outside edges of the root; this peels off easily, so remove and discard. Return the yuca to the pot and cover to keep warm.

3. While the yuca is boiling, prepare the dressing. In a large bowl, use a fork to mix together the garlic, salt, oregano, thyme, and paprika to form a paste. Whisk in the oil and lime juice, then set aside half of the dressing in a cup or small bowl. Combine the onion, cabbage, tomato, carrot, and cilantro, with the rest of the dressing in large bowl and toss to cover everything with dressing. If including legumes, also add these to the salad and toss with the other ingredients. Let the salad marinate for at least 20 minutes or up to 2 hours at room temperature.

4. When ready to serve, divide the warm yuca wedges among serving plates. Sprinkle each mound of yuca with Tofu Chicharrones or Latin Baked Tofu. Drizzle the reserved dressing on top of the yuca and tofu. Top each mound with an equal portion of salad. Sprinkle each with freshly ground black pepper and serve immediately.

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Makes 5 to 6 cups of slaw, depending on

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how long it’s marinated

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Time: About 45 minutes

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Gluten Free, Soy Free

 

1 to 1½ pounds green or red cabbage,
shredded very finely (8 to 10 cups of
shredded cabbage)
1 to 2 pickled or raw jalapeños, seeded and
finely chopped
1 large carrot, shredded
¼ cup finely chopped fresh cilantro or
parsley, or a combination of both
1 tablespoon coarse salt
2 teaspoons dried oregano
¼ cup white vinegar, or more to taste