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Archive for the ‘Latin’ Category

Torta Tuesday!

A couple of weeks ago a friend of mine hosted a torta tuesday night at his place. I love tortas and it led to me making tortas of my own at home a few nights later. For those who don’t know, a torta is a Mexican sandwich served on a white roll called a bolillo. They can be served warm or cold and you can fill them with pretty much anything, though traditionally they are spread with beans and mayo or margarine, then filled with the toppings of your choice.

Here’s what I came up with – a potato and cheese torta,  which I served with Spanish rice –  it was delicious!

Ingredients:

Vegan bolillos or sandwich rolls, I used some nice ciabatta rolls for this one.

1 can black beans

Veganaise

1/2 bag of frozen hashbrowns

1 jalapeno pepper, chopped

Nacho Mom’s Fire Roasted Queso

Olive oil

Preparation:

Drain the can of black beans, leaving about a spoonful of liquid in with them and place in a small sauce pan. Turn on medium heat and the mash the beans with a potato masher until they form a thick paste then set aside. Meanwhile cut your bread in half and toast on a pan or in a toaster oven. Pour 1 Tbsp olive oil into a medium skillet, as well as the frozen hashbrowns and cook until golden brown. Add chopped jalapeno and salt to taste. Meanwhile spread mayo and black beans onto your roll. Pour on hashbrowns once they’re done and top with Nacho Mom’s Fire Roaster Queso.

Like any sandwich, tortas are super versatile, so go wild and top it with whatever your heart desires. Other good torta toppings: Upton’s chorizo, avocado, lettuce, tomato, roasted peppers and onions, Daiya cheeses, etc.

What are your favorite torta toppings?

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Tostadas are one of my favorite things to eat during the summer, but sometimes I get tired of the traditional toppings (potato, carrots, etc.), so I decided to shake things up a bit.

Ingredients:

2 tbsp olive oil
2 green onions
1/2 block of firm tofu, drained and cubed
1/2 orange bell pepper, chopped
1 jalapeno
2 sprigs of cilantro, coarsely chopped
2 tsp curry powder
1 tsp coriander powder
2 tsp turmeric
2 tsp cumin powder
3 tbsp water

1 can of black beans
1 package of corn tostadas (I use El Milagro brand)

Sautee the green onions in olive oil, add bell pepper and tofu once onions are translucent. Fry until tofu starts to brown, add jalapeno, spices and water. Stir and simmer until water evaporates.

Pour black beans into a medium sauce pan with half of their juice from the can (drain the rest) and place over medium heat. Mash beans with a potato masher until they are smooth.

Spread beans on tostada and top with curried tofu. The tofu has enough flavor to be served as is or you can add sour cream and a salsa of your choice.

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When I was a little girl in Mexico, my aunt used to make a type of sweet tamales called canarios (canaries). This cake tastes exactly like my aunts tamales. For a more authentic Mexican dessert you can add raisins to the batter and serve it without a topping as a pound cake or you can glaze the cake with pineapple cooked with sugar. It’s a very versatile cake. I live with a chocoholic which is why I top mine with chocolate mousse and a raspberry or two.

Canary Cake

Ingredients:

1/2 cup canola oil
3/4 cup sugar
Egg replacer for 1 egg
1 tsp vanilla flavor
1/2 tsp almond flavor
1 1/4 tsp baking powder
1 1/2 cups of flour
1/4 tsp salt
1 cup almond milk
1/4 cup water

Preheat oven to 350 F. In a large mixing bowl, mix oil, egg replacer, vanilla flavor, almond flavor and sugar. Add flour, baking powder, salt, almond milk and water. Mix everything together and pour batter into a greased 8in square pan. Bake for 35-45 minutes (or until a toothpick inserted in the middle comes out clean).

Place on cooling rack and move on to mousse.

Chocolate Mousse

Ingredients:

1 pckg Mori-Nu Silken Tofu
2 Tbsp maple syrup
1 12oz bag of vegan chocolate chips
1/4 cup almond milk
1 tsp vanilla

Blend the tofu, maple syrup, almond milk and vanilla together. Melt chocolate chips in a double boiler, add to tofu mix and bend. Cover cake evenly and refrigerate for 6-8 hours in order for the mousse to set. Garnish with some strawberries or raspberries and serve.

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