Viva Vegan!: 200 Authentic and Fabulous Recipes for Latin Food Lovers (60 page)

Read Viva Vegan!: 200 Authentic and Fabulous Recipes for Latin Food Lovers Online

Authors: Terry Hope Romero

 
 
Volume (Dry) Measurements
Volume (Liquid) Measurements
¼ teaspoon = 1 milliliter
1 teaspoon = ⅙ fluid ounce = 5 milliliters
½ teaspoon = 2 milliliters
1 tablespoon = ½ fluid ounce = 15 milliliters
¾ teaspoon = 4 milliliters
2 tablespoons = 1 fluid ounce = 30 milliliters
1 teaspoon = 5 milliliters
¼ cup = 2 fluid ounces = 60 milliliters
1 tablespoon = 15 milliliters
⅓ cup = 2⅔ fluid ounces = 79 milliliters
¼ cup = 59 milliliters
½ cup = 4 fluid ounces = 118 milliliters
⅓ cup = 79 milliliters
1 cup or ½ pint = 8 fluid ounces = 250 milliliters
½ cup = 118 milliliters
2 cups or 1 pint = 16 fluid ounces = 500 milliliters
⅔ cup = 158 milliliters
4 cups or 1 quart = 32 fluid ounces = 1,000 milliliters
¾ cup = 177 milliliters
1 gallon = 4 liters
1 cup = 225 milliliters
4 cups or 1 quart = 1 liter
½ gallon = 2 liters
1 gallon = 4 liters
 
 
 
Oven Temperature Equivalents, Fahrenheit (F) and Celsius (C)
Weight (Mass) Measurements
1 ounce = 30 grams
100°F = 38°C
2 ounces = 55 grams
200°F = 95°C
3 ounces = 85 grams
250°F = 120°C
4 ounces = ¼ pound = 125 grams
300°F = 150°C
8 ounces = ½ pound = 240 grams
350°F = 180°C
12 ounces = ¾ pound = 375 grams
400°F = 205°C
16 ounces = 1 pound = 454 grams
450°F = 230°C
 
 
ACKNOWLEDGMENTS
 
F
irst things first, endless thanks to a long-distance family of home cooks that made sure these recipes could be made by anyone anywhere. From East Coast to West Coast, all points in between, and even as far as the U.K. and Germany, these gorgeous, brilliant, and supremely tasteful testers donated their kitchens and stomachs in the name of making better recipes.
 
Ana “wannabeavegan” Cruz
Kittee Berns
Melisser Elliott
Andrea “Andi” Espinoza
Jenny Howard (kitchenspoon)
Carla Kelly (Queen V supertester,
130+ recipes tested!)
Teressa Jackson
Erica Johnson
Lisa L.
Kim “Veg-in-Training” and Fred Lahn
“Phat Freddie”
Megan McClellan
Monique Martin
Tami Noyes
Thalia C. Palmer
Lisa Pitman (I’m talking to you!)
Laura Poe
Constanze Reichardt
Chantal Reid
Rob and Barbi
Dayna Rozental
Luciana Rushing
Amanda “Esme” Sacco
Leigh Saluzzi
Katy “ají paste fiend” Schwalbe
Stacy Swartz-Thomas
Anne-Kristin Thordin
Jennifer Turnbull-Henn
Cindy Uribe
Sarah “sandybadlands” Willson
Abby Wohl
Liz Wyman
Bahar “bazu” Zaker
 
 
Just when it couldn’t get even more exciting the follow people deserve tamales and hugs for helping make
Viva Vegan!
a reality. I can’t thank you enough, but this is a start:
John Stavropoulos for the shopping, cleaning, hugs, and life management stuff done while I was busy losing my mind. I love you even when you buy parsley instead of cilantro.
My Stavropoulos and Vournas family: Eleni, Christopher, Kiki, Chris, Kathy, Tina, and Cleo the dog for driving me around (not Cleo, she’s too young to drive), and allowing me take over their house, basement, fridge, and kitchen for extreme food photography.
My Papá and Mom for answering all those questions about food and stuff en español any time I called. Someday I’ll give you your cook-books back.
Isa Moskowitz for all things Post Punk Kitchen,
theppk.com
, and getting the whole vegan world-domination thing in motion.
My Queens crew of Jimb, Evelyn, Erica, Frank, Keren, JZN, Paula, Herzy, Abby, John C. (many thanks for the last minute camera!), Eppy (and his slice of Brooklyn), and by extension nerd.nyc.
And to everyone who sparked their imaginations to help us name this book . . . Vegan La Raza!
I would also like to thank:
Katie, Erica, Renee, Lindsey, and Georgia at Da Capo.
Angie Gaul, photographer warrior woman extraordinaire.
Miha, Mark, Paige, and Nikki for the cover shoot, and Ira and Rocco the dog for their lovely digs and kitchen.
Marc Gerald at the Agency Group.
INDEX
 
 
achiote (annatto)
 
about
 
Annatto-Infused Oil (Aciete de Achiote)
 
Sofrito con Cilantro and Achiote (variation)
 
Aciete de Achiote (Annatto-Infused Oil)
 
Agavelicious Horchata (variation)
 
Agave-Orange Flower “Honey,” Sopaipillas with
 
Agua de Papelón (Real Brown Sugar Limeade)
 
alfajores
 
Alfajores (Buttery Cookies with Thick Dulce de Leche Filling)
 
Chocolate-drizzled Alfajores (variation)
 
Guayaba Alfajores (variation)
 
almonds
 
Buttery Cookies with Thick Dulce de Leche Filling (Alfajores)
 
Chocolate-Chile Mole Sauce (an Oaxacan wannabe)
 
Creamy Horchata
 
Fruity Chile Slaw
 
Amaranth Polenta with Roasted Chiles
 
Ancho Chile Dressing, Creamy
 
Ancho Chile-Tempeh Asado (variation)
 
Annatto-Infused Oil (Aciete de Achiote)
 
Anticuchos, Seitan (Peruvian Seitan and Potato Skewers)
 
“Any Noche” Romaine and Fruit Salad with Candied Chile Peanuts
 
appetizers.
See
bocadillos, snacks, appetizers
 
apples
 
“Any Noche” Romaine and Fruit Salad with Candied Chile Peanuts
 
Shredded Carrot-Jicama Salad
 
arepas
 
Arepas Stuffed with Oyster Mushrooms and Pimiento Peppers
 
Arepas (Venezuelan- and Colombian-style “Tortillas”)
 
Arepas with Sexy Avocado-Tempeh Filling (Avocado Pepiada Arepa)
 
Colombian Arepa con Chicharron (variation)
 
Colombian Grilled Arepas with Corn and Vegan Cheese
 
Traditional Petits Pois Arepas (variation)
 
Arroz con Coco (Savory Coconut Rice)
 
Arroz con Gandules (Rice with Pigeon Peas)
 
Arroz con Leche de Coco (variation)
 
Arroz con Leche with Saffron (variation)
 
Arroz con Seitan
 
asparagus, in Pan-Grilled Vegetables in Chile-Lime Beer
 
avocados
 
about
 
Arepas with Sexy Avocado-Tempeh Filling (Avocado Pepiada Arepa)
 
Bite-Size Green Plantain Sandwiches (Patacones)
 
Black-Eyed-Butternut Tostadas
 
Creamy Avocado-Tomato Salsa (Venezuelan Guasacaca)
 
Creamy Potato Soup with Avocado (Locro)
 
Eggplant Torta Sandwich
 
Spinach-Avocado-Chile Salad
 
The Only Guacamole Recipe I Ever Make
 
Tostones with Avocado and Palm Ceviche
 
 
Baked Tofu with Salsa de Mani (variation)
 
Banana Smoothie, Truly Tropical (variation)
 
basic recipes.
See also
doughs
 
Annatto-Infused Oil (Aciete de Achiote)
 
Basic Beans from Scratch
 
Basic Onion-Pepper Sofrito
 
Chorizo Seitan Sausages
 
Classic Stovetop Long-Grain White or Brown Rice
 
homemade tortilla chips
 
Home-style Refried Beans
 
Steamed Red Seitan
 
Steamed White Seitan
 
batidos
 
Merengada (variation)
 
Tropical Fruit Shake (Batido)
 
Truly Tropical Banana Smoothie (variation)
 
beans
 
about
 
Basic Beans from Scratch
 
Bean and Tofu Chicharrones
 
Beans, Rice, and Sweet Plantain Empanadas
 
Black Bean-Corn Salsa Salad
 
Black Bean Soup Habanero (variation)
 
Black Bean-Sweet Potato Tamales
 
Black-Eyed-Butternut Tostadas
 
burrito fillings
 
Chocolate Mole Veggie Tamales
 
Colombian-style Red Beans
 
cooking pots for
 
corn empanada fillings
 
Costa Rican Refried Rice and Beans (Gallo Pinto)
 
Creamy Corn-Crusted Tempeh Pot Pie (variation)
 
Creamy Potato Peanut Stew (variation)
 
Cuban Black Bean Soup
 
Drunken Beans with Seitan Chorizo
 
Eggplant Torta Sandwich
 
Farmer’s Market Tamales
 
Green Posole Seitan Stew with Chard and White Beans
 
Hearty Pumpkin and Cranberry Bean Stew (Porotos Granados)
 
Hearty Warm Yuca and Cabbage Salad
 
Home-style Refried Beans
 
Onion-Flavored Beans (bean-cooking tip)
 
pupusa
fillings
 
Pupusas Stuffed with Black Beans and Plantains
 
Peruvian Red Chile-Corn Salad with Limas and Cherry Tomatoes
 
Portobello Feijoada (Brazilian Black Bean Stew with Portobello Mushrooms)
 
Potato-Chickpea Enchiladas with Green Tomatillo Sauce
 
Quick Red Posole with Beans
 
Quinoa-Corn “Chowder” with Limas and Ají
 
Red Beans with Dominican-style Sazón
 
Rice with Pigeon Peas (Arroz con Gandules)
 
Sancocho (Vegetable, Roots, and Plantain Soup)
 
Spinach-Brazil Nut-Gazpacho Salad
 
taco toppings

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