meatless dishes to make your table pop
Mexican beans taste better a day or two after first preparing. Refrigerate the cooked beans overnight. The following day add a cup-full of water or broth and cook at medium high heat for 10-15 mins. Stir them with a wooden spoon to stop the beans sticking and break them up for refrying. Continue reading “Refried Beans”
Beans have been a staple of Mexican and pre-hispanic American societies since antiquity. Eaten with maize they provide complete protein as well as plentiful amounts of folate, vitamin B1, iron and magnesium.
Mexican beans are often eaten re-fried, that delicious réchauffé of days-old bean paste, sautéed with garlic, chilli, cumin and other herbs and spices, ever tastier for each day they survive. Continue reading ““Olla De Frijoles Negros”: Mexican Black Beans”
If tapas defines what Spaniards eat out, the plato de cuchara (spoon dish) or plato único (single dish) defines what we have eaten at home through the centuries. Continue reading “Tapas 10: Intro To “Platos De Cuchara””
I had always equated falafel with those tasteless grey, dry pellets you get vacuum-sealed from the local health-food shop, heartburn the only sensation worthy of note.
In truth the fabled land of the Pharaohs is also home to the real falafel. But when we ventured out there in 2001 we set off unaware and unsuspecting.
Continue reading “Tapas 8: Croquetas De Garbanzos AKA Falafel”
Romesco originated from the province Tarragona in Catalonia. The local fishermen would pound roasted red peppers with tomatoes and almonds, parsley and lemon to accompany their catch.
Please skip this if you’re already in the know
As the blog is also for meat-eaters who want to understand veggie cooking here goes, in a nutshell Continue reading “Protein”
These mung bean fritters are a Korean street-food staple. Crispy on the outside the tender, moist centre is punctuated with crunchy sprouted mung, onion and other vegetables and kimchi, a pro-biotic super-food made from fermented Chinese Napa cabbage, pungent with ginger, garlic and red chilli
Traditional Kimchi contains sea-food products. You can find vegan approximations in some health-food shops, or follow our recipe for home-made vegan “kimchi“ . You can also try our kimchi-free version. It’s not probiotic, but bursting with flavour.
