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 
Pasteles (Photo: Margarita Persico) The Puerto Rican Pastel is of indigenous Taino heritage. In Puerto Rico, the “pasteles” (cakes similar to tamales) are a prized dish for very special occasions since it is very time consuming. The “masa” for the pasteles consists of green bananas, taro, pumpkin and some people use other vegetables. The pasteles are seasoned with the juice of the fillings, usually pork or chicken with chickpeas, spices and annatto oil (“achiote” seeds infused in oil). Some people as myself, make them vegetarian using chickpeas and tempeh or other vegetable protein. These pasteles . . . → Read More: Puerto Rican Pasteles — Making the Masa Puerto Rican Pasteles — Making the Masa 
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 
Serves 3 – 4 Red and Green Salad Delicata Squash “Chips” Baby Lima Beans Dover Sole Shopping List 12 ounces Lima Beans, cooked and drained Sea salt and pepper Olive oil 1 garlic bulb Crushed red pepper Trader Joe’s 21 Seasoning Salute or Herbamare or herbal spice mix of choice Pesto [link] 1 head Red leaf lettuce Favorite salad dressing or make your own salad dressing 1 Tomato 2 oz Walnuts 1 1/2 pound Dover sole . . . → Read More: Dinner Menu and Shopping List Dinner Menu and Shopping List 
Argentine Eggplant Pie (Photo: Margarita Persico) Anghely Almonte comparte con los lectores de The Healthy Dish esta receta que aprendió a preparar en Argentina. “A mi suegra le gusta decir que es como una mezcla de todo lo que tengas en la nevera y lo tiras allí con la berenjena,” dice Anghely de esta receta que aprendió a preparar con su suegra doña Emilia Canto quien hace todo tipos de tartas. Ella cree que es de . . . → Read More: Torta de Berenjena Argentina Torta de Berenjena Argentina 
Arroz Chaufa (Photo: Margarita Persico) By Margarita Persico In a country, Peru, where the traditional staple foods are potatoes, corn, quinoa and beans, staple food brought in by the Spaniards and Chinese such as rice hold a special place. Arroz chaufa, similar to fried rice, is one of them. It is a Peruvian-Chinese fusion popular in all social levels. It is no surprise there are thousands of Chinese restaurants in Peru, a country with nearly . . . → Read More: Arroz chaufa (Fried Rice Peruvian style) Arroz chaufa (Fried Rice Peruvian style) 
Spinach Butternut Squash Risotto (Photos and Recipe: Margarita Persico) The sweet and astringent taste of the butternut squash and the spinach along with the saffron gives this risotto a special touch. For a side dish, a lettuce and spinach salad with nuts and apples, and steam or sauté green vegetables such as broccoli, kale or collard greens would make this dish complete for any occasion, including entertaining guest. Recipe below. Enjoy! Spinach Butternut Squash Risotto . . . → Read More: Spinach Butternut Squash Risotto Spinach Butternut Squash Risotto 
Split Pea Pancakes (Photo: Margarita Persico) With Indian roots and war linkage, Split Pea Pancakes are part of the traditional Indian food. Though now a unique and unusual food in the United States of America, these pancakes were prepared during World War I. Split Pea Pancakes was a substitute for wheat and meat. In the book: “Foods That Will Win The War and How to Cook Them,” food writer C. Houston Goudiss in 1918 recommended using . . . → Read More: Split Pea Pancakes Split Pea Pancakes 
Vegetable tower with mashed Yucca (Photo: Margarita Persico) Recipe courtesy of Rebecca Moya, OME Restaurant, San Pedro de Montes de Oca, Costa Rica Ingredients 3 slices of eggplant 3 slices of “zucchini” 3 slices of carrot 3 slices tomato 3 slices Onion 1 large Portobello mushrooms Instructions 1. In a large bowl, mix the vegetables with a little olive oil, red wine vinegar, salt, pepper, thyme, oregano and rosemary. 2. Put on the grill until . . . → Read More: Vegetable Tower with mashed Yucca Vegetable Tower with mashed Yucca 
Shepherd’s Pie and saute spinach (Photo: Margarita Persico) Everything Royal! Or nearly Royal but eating as a peasant—healthy and low fat. During the Royal Wedding I made a “healthier” version of the traditional Shepherd’s Pie. Looks complicated but it’s really easy. Just three steps: pie filling, mashed potato crust and gravy. For those in transition to healthier low fat meals the vegetarian version is an option below. And for variety, another option is a turkey or . . . → Read More: Shepherd’s Pie Shepherd’s Pie |
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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. |
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