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Veggie Patties in vegetable with wild rice

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Grandma’s Piononos-sweet ripe plantains, soy bologna and provolone cheese sealed in whole wheat flour

Here steps by steps for wrapping the piononos

Piononos combination of cooked rice with spices and oriental cabbages “Pak Choi” in butter with toasted sesame sauce and sautéed with almonds

This recipe is in memory of my beloved grandmother who made me piononos Paquita as a child and have great love and admiration. The only thing that the adapted without meat and vegetarian cooking course. From a very early age I liked the kitchen and watched all that cooking at home and how they cooked. This is a very typical dish of Puerto Rico and with great regret I must say that they do with meat. (Not including me) still in my beautiful island of Puerto Rico now is that vegetarianism is sticking a little, but the fact is that 95% of the population is carnivorous and only 5% vegetarian but not constant. What pain so great ¡¡¡¡¡¡ !!!!! I hope my Boricuas who I have in my fans aware of a change of diet and respect for animal life. I invite you to visit my new HEALING KITCHEN section and see the ultimate way to live longer and healthier. Our ancestors had the wisdom of food for each condition and now we must return them to heal. “Back to basic” … back to the source. The piononos combined with an Arrocito cooked with spices and bacon imitation bacon bits (see recipes) and some oriental cabbages “Pak Choi” in toasted sesame sauce and butter sauteed with almonds. Hmmmmmm that delight of Caribbean cuisine.

Approximately 15 piononos

Ingredients:

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Categories: Appetizers, Rolls, Snacks, Vegetarian combination, caribbean recipes
Tags: bologna, bologna cheese, bologna soy, bologna soybean, caribbean menu, piononos, plamtains menu, plantain meals, plantain recipes, plantains menu, sweet plantain
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Three flavors handmade pasta with plantains balls in caribbean style “mofonguitos”

Handmade pasta 3 flavors (beet, tumeric / turmeric and black olives). Ask to a pasta chef for a costum make pasta, fresh and in your favorite flavors. I combined Italian and tropical flavors was simply a delicious blend. The pasta is cooked al dente to avoid losing the color scheme that made me curious. (Come with natural dyes as well.) It is a very simple dish that falls digestion and both nutritious and tasty. For the mofonguitos I added a little pumpkin to soften the dough and give a better texture and flavor. Mofongo is the original Puerto Rican fried plantain and pork leads. Here my version more healthy vegetarian and low fat boiled and gold to the pan to achieve the texture of mofongo. Remember that I have an obligation to look after you in health and diet without losing the local flavor of each country. So let’s go with the boiled, without flesh and gold to the pan.

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Categories: Italian dishes, Pasta, Vegetarian combination, caribbean recipes
Tags: caribbean cuisine, caribbean diet, caribbean dishes, caribbean menu, italian menu, mofongo, plantain balls
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