Viva Vegan!: 200 Authentic and Fabulous Recipes for Latin Food Lovers (57 page)

Mixed Mushroom Ceviche (the “surf”)
Peruvian Seitan and Potato Skewers (the
“turf ”)
Quinoa-Corn-Peanut Salad with Ají
Amarillo Dressing
Dulce de Batata with store-bought
vegan vanilla or chocolate ice cream

Sandwiches made with the following:
Seitan Chorizo (regular recipe), prepared,
chilled, sliced in half, and lightly pan-
fried in a little olive oil until hot and
edges are crisped
Chimichurri Sauce with Smoked Paprika
Toasted crusty French rolls
Thin onion and tomato slices to garnish
the sandwiches
Leafy green salad with any dressing
Buttery Cookies with Thick Dulce de
Leche Filling
Dry red Argentinian wine

Avocados stuffed with black beans, corn,
and jicama
Pan-fried Tempeh with Sofrito
Yellow Rice with Garlic
Chayote-Carrot Salad
Sweet Corn Ice Cream with Un-Dulce
de Leche

Bite-Size Green Plantain Sandwiches
Mini Potatoes Stuffed with Mushrooms
and Olives
Salsa Golf
Crunchy Fried Yuca, sliced into fingers
before frying
Any tropical fruit
batidos
Mojitos or margaritas

Mofongo
Red Beans with Dominican-style sazón
Basic white rice
Habanero-Melon-Papaya Salsa
Latin Shredded Seitan, either original,
Ropa Vieja, or Picadillo style
Classic Cabbage salad with tomatoes
Fresh Mango and Guava Bread Pudín
Batidos or Sangria

Hearty Warm Yuca and Cabbage Salad
Costa Rican Refried Rice and Beans
Latin Baked Tofu or Baked Tofu in Sofrito
Fried Sweet Plantains, Crispy Fried Green
Plantains
Slices of ripe avocado
Coconut Tres Leches Cake

So Good, So Green Dipping Sauce
Pickled Red Onions
Peruvian Seitan and Potato Skewers
Yellow Chile Grilled Tempeh
Grilled corn on the cob with olive oil
and sea salt (follow basic procedures on
page 64)
Peruvian Red Chile-Corn Salad with
Limas and Cherry Tomatoes
Un-Dulce de Leche served on store-bought
vegan vanilla ice cream and fresh berries

Mexican Side-Street Corn
Tempeh Asado served with plenty of
Chocolate-Chile Mole Sauce
Drunken Beans with Seitan Chorizo
Cilantro-Lime Rice
Caesar salad with Creamy Ancho Chile
Dressing
Fresh Papaya-Lime Sorbet and lightly
grilled pineapple
Micheladas or Horchata

“Any Noche” Romaine and Fruit Salad Potato-Chickpea Enchiladas with Green Tomatillo Sauce Refried pinto beans Cilantro-Lime Rice Vanilla-Coconut Flan Sangria

Red Chile-Seitan Tamales
Black Bean-Sweet Potato Tamales
Classic Roasted Tomatillo Salsa
Fresh Tomato Salsa
Guacamole served with tortilla chips and
crudité of jicama sprinkled with lime
juice, ancho chile powder, and salt
Pineapple-Raisin Sweet Tamales and
store-bought vegan vanilla or coconut
ice cream
Horchata or Micheladas

Chimichurri Baked Tofu
Savory Orange Rice, Brazilian Style
Swiss Chard with Raisins and Capers

Black-Eyed-Butternut Tostadas
Mango-Jicama Chopped Salad
Cilantro-Lime Rice
Tempeh Asado
Pan-Grilled Vegetables in
Chile-Lime Beer
Amaranth Polenta with Roasted Chiles

Creamy Potato Peanut Stew
Pickled Red Onions
Basic white rice
Steamed plain greens, such as kale or
Swiss chard

Spicy Tortilla Casserole with Roasted
Poblanos
Spinach-Avocado-Chile Salad
Refried black beans

Pupusas, any filling
Salvadorian Marinated Slaw
Simple Latin Tomato Sauce
Diced avocado

Tropical Pumpkin Soup
Tempeh Asado with Spinach-Brazil Nut-
Gazpacho Salad
Crepes with Un-Dulce de Leche and
Sweet Plantains (really about getting
to dessert but, hey, it’s all about the
crepes)

Peruvian Potatoes with
Spicy “Cheezy” Sauce
Green salad with chickpeas, tossed with
Fresh Gazpacho Salsa Dressing

 

 

Venezuelan-style Black Beans served
with white rice
Mango-Jicama Chopped Salad

 

Costa Rican Refried Rice and Beans
Fruity Chile Slaw

 

Seitan Saltado (Peruvian Seitan and
Potato Stir-fry)
Pan-grilled Vegetables in
Chile-Lime Beer

 

Quick Red Posole with Beans
Homemade Soft Corn Tortillas

 

Quinoa-Oyster Mushroom Risotto
Braised Brazilian Shredded Kale

 

Arroz con Seitan
Black Bean-Corn Salsa Salad

 

Rice with Pigeon Peas (especially the
deluxe version)
Sweet and Nutty Roasted Stuffed
Plantains

 

Yellow Chile Grilled Tempeh
Calabacitas

• Gallo pinto (simplified variation) is a favorite protein- and fiber-packed breakfast of mine, especially when made with brown rice (see page 93 for suggested preparation).

• Stuff a homemade or store-bought wheat tortilla with leftover rice, any bean or refried bean, a few slices of Latin Baked Tofu, a dollop of your favorite salsa, shredded green cabbage, and/or salsa. Fold it all up and you have a different (and somewhat more authentic, if you ask me) kind of “breakfast” burrito.

• Taquitos with Chorizo and Potatoes (page 168) are a nice brunchy item and can be assembled the night before. Keep chilled in a tightly covered container and fry as directed for an additional 3 to 4 minutes, to make sure the centers get hot.

•
Llapingachos
—the Ecuadorian mashed potato pancake—is a filling and tasty breakfast and a fine choice for fans of hash browns or home fries (see page 57). The
salsa de maní
(peanut sauce) is of course amazing, but you can simplify things by serving with a slice of avocado or a few spoonfuls of gently warmed tomato salsa.

• Black Bean-Sweet Potato Tamales (page 189) or Farmers’ Market Tamales (page 194), resteamed until hot in the center, unpeeled, and grilled on a lightly oiled cast-iron pan until the edges are crisped

• Corn tortillas (homemade or store-bought), lightly grilled until soft, topped with refried beans and a slice of avocado and/or a dab of salsa

• Sweet Coconut Corn Pudding (page 235), gently warmed in the microwave, using 60 percent heat, or gently heated on a stovetop in a shallow pan of warm water until the center of pudding is warm.

• Simply Arroz con Leche (page 234) made with brown rice. Be sure to double the total liquid amount and cook twice as long. Reduce the sugar by up to one-third and enrich with more fruit or a sprinkle of toasted chopped almonds, if desired.

• Any baked empanada is a meal-on-the-run that’s there for you even on your busiest weekday mornings. Of course, you can’t make them that morning before work, but if you have a batch ready in your freezer or fridge, they can be heated right then or brought to work and heated in a microwave. Pair your favorite empanada with a small crisp apple as a refreshing follow-up, for a satisfying meal that will keep you going strong well into lunch.

• Fried Sweet Plantains (page 115) are a decadent breakfast treat. Sweet and Nutty Roasted Stuffed Plantains (page 117) don’t require frying and are delectable.

• Fried corn-crusted empanadas are perfectly good breakfast fare, too . . . they can be quite rich, so I like to think of them as a savory alternative to doughnuts. Reheat in the oven for optimal crispness or make them from scratch on the weekend for an indulgent brunch with Creamy Avocado-Tomato Salsa (page 39) or Green Onion Salsa (page 44).

• Speaking of doughnuts, Churros (page 223) are the ultimate sweet breakfast or brunch treat with Latin hot chocolate. Plan about 45 minutes to whip up fresh warm churros and chocolate. They are complete as is, but are particularly delightful paired with fresh strawberries or ripe sweet melon.