Monday, July 31, 2006

Rice Milk Chocolate Pudding w/ berries

Rice Milk Chocolate Pudding w/ berries
1 1/2 cups of rice milk (or soy will work too)
3 tablespoon cornstarch
1/4 teaspoon vanilla
1/4 cup maple syrup
1/4 cup cocoa powder

Add milk, vanilla, and maple over medium heat.

Slowly stir in cornstarch and cocoa.

Stir until thick and free of lumps.

Put in refrigerator to cool for about 30 mins.

Add berries.

Makes about 3 servings.

Sunday, July 30, 2006

black bean arepa

grilled corn tortilla-bread stuffed with caraotas (black beans), pepper, and onion, from an arepa bar in Caracas

Friday, July 28, 2006

spaghetti with eggplant and lentils

sauted eggplant, onion, garlic, and pepper with lentil, tomato, and adobo sauce

Wednesday, July 19, 2006

chayote with carrot and onion

adapted from this recipe, with carrot, a little brown sugar, cilantro, and sweet pepper added

Monday, July 17, 2006

mexican rice with stewed vegetables

aka arroz con verduras
for the rice, I sauted an onion and aji dulce (mild peppers), then mixed in the rice, then added water, tomato sauce, and salt and simmered until done
for the veggies, I sauted an onion, aji dulce, potato, carrot, and zucchini in adobo and garlic sauces, then added scallions
very easy and tasty!

Friday, July 14, 2006

Tuesday, July 11, 2006

cachapas with guacamole

A savory cachapas option, with guacamole and cilantro. Cachapas are usually served with salty toppings, so the guacamole went well!

Monday, July 10, 2006

cachapas with mango and guayabita

Venezuelan cachapas (corn pancakes) with fresh mango slices and guayabita powder (allspice, as far as I can tell). I bought the cachapas pre-made from a supermarket here in Caracas, but there are several recipes for them online.

Thursday, July 06, 2006

Tuesday, July 04, 2006

Monday, July 03, 2006

cauliflower with curry butter and toasted cashews

from Deborah Madison's Vegetarian Cooking for Everyone
In a medium pan heat 3 tbsp margarine or vegetable oil with 1 1/2 tsp curry powder, 2 tbsp lime juice, 2 tbsp chives, a few tbsps chopped cilantro. Add steamed cauliflower and toasted cashews and toss.

Saturday, July 01, 2006

mushrooms with thyme and cinnamon

mushroom antipasta adapted from the cookbook Verdura: Vegetables Italian Style by Viana La Place

1 lb medium mushrooms
5 tbsp olive oil
3 garlic cloves, chopped
3 sprigs or 1 tbsp thyme
3 tbsp chopped parsley or 2 tbsp dried parsley
1 stick cinnamon broken in half or 1 tsp ground cinnamon
1/4 tsp salt
1/4 tsp ground black pepper
2 tbsp lemon juice

1) Saute the olive oil, garlic, thyme, parsley, and cinnamon over low heat for 3 minutes.
2) Add the mushrooms, raise the heat to medium, and saute for 5 minutes, stirring frequently.
3) Lower the heat, and add the salt, pepper, and lemon juice. Stir the mushrooms, cover the pan, and cook another 2 to 3 minutes, or until the mushrooms are tender but firm.
4) Transfer the mushrooms to a dish and let cool. Cover and marinate for at least 1 hour, stirring occasionally. Serve at room temperature.