Vegetarian filling. Add more achiote. (Photo: Margarita Persico) Or may use traditional pork filling. (Photo: Margarita Persico) . Though this filling is for the “pasteles,” it can also be used as a side with jasmine rice, as Sloppy Joe’s or with the starch of your choice. To make the pasteles’ masa, click here. Ingredients 1 1/2 pounds meat — your choice or any vegetarian protein such as . . . → Read More: Filling for the Pasteles or Sloppy Joe’s Filling for the Pasteles or Sloppy Joe’s 
Photos: M. Persico For years our Sunday meal was a vegetarian lentil loaf we would purchase at the health food store. I would make a batch of mashed yams or sweet potatoes sometimes-regular potatoes, and always gravy. Then they stopped selling it nearly a decade ago. We miss the convenience of the frozen lentil loaf. But this one below, my version of this delicious low cholesterol and dairy-free vegetarian loaf, is better—it’s homemade. Ingredients 2 cups . . . → Read More: Vegetarian Lentil Loaf Vegetarian Lentil Loaf 
Baby Lima (Photo: Margarita Persico) Serves 3 Recipe by Margarita Persico Ingredients 12 ounces Lima , cooked and drained Sea salt and pepper to taste 2 tablespoons olive oil 4 garlic cloves, sliced 1 teaspoon crushed red pepper Trader Joe’s 21 Seasoning Salute or Herbamare or herbal spice mix of choice 2 tablespoons pesto Dribble olive oil Instructions 1. Heat the Lima 2. Sauté in olive oil the garlic 3. Add remaining ingredients 4. Heat for . . . → Read More: Baby Lima Beans Baby Lima Beans 
Art work by handsome husband. (Photo: Margarita Persico) Serves approximately 6 – 8 Ingredients To cook: 1 pound dry black or red s (soaked over night) Black s (Photo: Margarita Persico) 3 or 4 cups Water Kombu seaweed (a piece about 2 inches; soak for 5 minutes and discard water) 3 bay leaves To Sauté: ½ cup yellow onions 5 garlic cloves 2 tablespoons olive oil A slice jalapeno or habanera pepper (to taste) Add to . . . → Read More: Black or Red Bean Soup Black or Red Bean Soup 
Soups are wonderful for rainy and cold days or when one is hungry and in a hurry. I like making soups in advance and keeping extra soup in the refrigerator or freezer. I have a series of soups that I have been preparing over the years, some I have for breakfast such my Minestrone Soup—Costa Rican Farmer’s Market Style. I purchase my produce at the local farmer’s market where I visit twice a week when . . . → Read More: Split Pea Soup Split Pea Soup 
Lentils are an excellent vegetarian source of iron. They are also a source of zinc, calcium, vitamin C and fiber. Only oatmeal and soy have higher iron content per milligrams serving. A 6.6 milligrams serving of lentils has 35 percent nutritional value of iron according to the National Institute of Health. The iron in lentils is a nonheme iron, which means is a non animal source of iron; therefore, lentils have no cholesterol since it . . . → Read More: SIMPLE LENTIL SOUP SIMPLE LENTIL SOUP 
Olive-Black Bean Dip on a cracker (Photo: Margarita Persico) One day walking down a grocery aisle of Mrs. Gooch’s market, now Whole Foods Market in California, I found an olive-black bean spread. I purchased, tried and loved it. Shortly after they stopped selling it. Disappointed but determined to continue having this delicious spread I made my own vegetarian version. It was a hit at home and among friends at parties. ——- Olive Spread By Margarita Persico . . . → Read More: Olive-Black Beans Spread Olive-Black Beans Spread 
“Where’s the beef?” and the petite octogenarian whose voice has echoed into the subconscious of many viewers, including myself, of Wendy’s 1984 television advertisements series. But nearly two years later I was making beefless burgers in my kitchen. Why vegetarian? A Korean tourist asked me in a restaurant after a city tour of Tokyo (1988). He could not believe I was asking for a vegetarian meal. “But you are an American and you do not . . . → Read More: Veggie Burgers Veggie Burgers |
|
|
Copyright © 2012 The Healthy Dish - All Rights Reserved (2) The information provided is for educational purposes only. We have been cooking for decades, but most contributors are not chefs or doctors! (3) If you have a health concern you should seek your health-care provider’s advice . (4) See our policy in the About Page. |
|
