Vegetarian Recipes

Soy broth and stewed for the mass

broth added to the rice dough

Place the dough to the top of the sheet when it is double room for two laps

First dubbed – is folded in half the mass itself, but leaves one side of sheet protruding to close

second bending

third folded – close both ends and bend placing the cake with fold down to seal

pot to cook all the cakes and wrapped

Portion 10 Pasteles
Ingredients:

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Stuffed cassava that will delight your palate. Both of nuts such as sesame seeds, are two options for this tasty meal or side dish. It has dual protein, which can be eaten by themselves or with fresh salad.

Portion 8 fillings

Ingredients:

• 4 pounds of manioc or cassava or fresh-frozen for majarla in olive oil

• 3 tablespoons olive oil

• 3 cloves garlic

• salt to taste

• 1 cup vegetable stock – for cassava mash

• 1 / 2 cup of walnuts “walnuts” ground

• 1 / 2 cup black sesame seeds

• 1 / 3 cup of cooked soybeans (see recipes)

• 1 carrot, grated for garnish

Procedure:

In a large pot, boil the yuca in salted water. Once cooked, drain water leaving a little bit with only one going to mash to form a paste. In a pan with two tablespoons of olive oil, saute minced garlic and add to mashed cassava. Mix well and add 1 cup vegetable broth to achieve the consistency that illustrated with mashed cassava. You can try if you’re already at the point, making a ball in his hands without it sticking to your fingers. Preprare a shallow dish with the seeds, another with ground walnuts and one with a teaspoon of olive oil. Take the mass of cassava in the hands portion of a large spoon and a teaspoon of soy as a filler. See illustration, always leaving the filling in the middle. Once you close the ball without leaving out the soy, dip the ball in a little oil and then the breading on the plate of seeds or nuts. Serve with fresh salad and you can eat the pellet at room temperature. If they are as an appetizer, try the smaller ball for the guests.

Even the desserts here feed and nurture, because with these divine morsels enjoy a touch of exotic Indian flavor and high in protein. This recipe is an adaptation of desserts that are eaten in India or the Middle East and is completely original in my kitchen.

Ingredient:

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