Tag Archives: vegetarian

Roasted Onion Pie

Versão em português

Torta de Cebolas Assadas

OOOPS, we skipped a week! I went to a conference last week and I didn’t have time to schedule a post. :S

To end the Pie Tertulias, I decided to cook a recipe that I always wanted to try. It seemed easy (and it was), but I had a huge problem: I couldn’t buy decent puff pastry in Uruguay! The frozen ones never properly puffed, and they all had that wonderful (not) taste of hydrogenated fat! Gross! I took matters into my own hands and made my own puff pastry, following La Cucinetta’s recipe. It totally worked, and wasn’t even THAT hard! I didn’t photograph the process, but I will next time!

This is a great recipe for a casual dinner at home, a happy hour, or even Sunday lunch, why not?

You’ll need:

¼ cup olive oil
2 Tbsp vinegar – the original recipe called for red wine vinegar; I used rice vinegar because that’s what I had 😀
1 Tbsp thyme – I used the dried version, but if you have fresh thyme, use it!
Zests of 1 lemon – it’s not in the ingredient picture because I only remembered it when I was about to put the onions in the oven
Salt and pepper
2 red onions
2 yellow onions
400 g puff pastry – you can use the store-bought version! I would have 😛
100 g creamy goat’s cheese – I used one that was seasoned with herbs, it was great! You can use regular cream cheese, if you prefer a milder taste.
1 egg, beaten, to brush the dough

Torta de Cebolas Assadas

This is a ROASTED ONION pie, right? So we’ll start by roasting the onions! 😀 Thinly slice the onions – if you have a mandolin (which is currently on my wishlist), use it! Line a big baking sheet with parchment paper and place the whole onion slices on it – do not separate the slices into rings and, if possible, do not pile them on the sheet.

In a bowl, mix the olive oil, vinegar, thyme, and lemon zest. Season with salt and pepper. Pour the mixture over the onions and bake for approximately 25 minutes, until they are soft. Remove from the oven, but don’t turn it off! 🙂

Open the puff pastry into a 20 x 25 cm rectangle. If you’re using the homemade dough, line the baking sheet with parchment paper, so it absorbs some of the extra fat, leaving the dough crunchier.

With a sharp knife, score a 1-cm border on all sides of the rectangle of dough – don’t cut it all the way down. This will give your pie a nice, puffy edge! With a fork, prick the entire inside area. Spread the goat cheese inside the scored area and place the onion slices – feel free to pile them up a little bit 🙂

Brush the non-covered borders with the beaten eggs and bake for 20 minutes, or until the dough puffs and turns a lovely golden color. Eat!

Goat Cheese Dip

Versão em Português

Patê de Queijo de Cabra

In Uruguay and in Brazil, we have a long weekend coming along: Carnival! Most people go out and celebrate, but we are just going to binge-watch Netflix and catch up with our reading! 😛

To finish the Dip Tertulias, I’ve chosen a very different recipe (adapted from Chef John’s) – when you read “goat cheese dip”, you might think of hours in the kitchen making something complicated, but all we need to do here is mix some ingredients in a big bowl! The easiest recipe in this series!

You’ll need:

200 g cream cheese
200 g mild goat cheese * − here, I used creamy goat cheese, but I’ve used hard cheese in the past. In that case, all you have to do is grate it coarsely.
1 clove of garlic − I used garlic flakes because it’s carnival! I was lazy!
¼ cup of chopped herbs – I used parsley and chives, but in the past I’ve used basil, dill… it’s a matter of taste (and of what’s in the fridge!)
Salt, pepper, and hot paprika to taste

* If your goat cheese is stronger-flavored, start by mixing just half of it. After the initial taste, you can decide if you want to add the rest!

Patê de Queijo de Cabra

* If your goat cheese is stronger-flavored, start by mixing just half of it. After the initial taste, you can decide if you want to add the rest!

The directions for this recipe are extremely appropriate for carnival: Place all ingredients in a bowl. With a silicone spatula, mix everything. Check that the seasoning is to your liking and that’s it! Done!

But hey, we can always fancy things up a bit! Place a large piece of plastic wrap on your counter. Put the dip on the plastic and shape it into a cylinder. Refrigerate for a couple of hours, until it’s nice and firm. To serve, remove the plastic (obviously!) and slice! 🙂

White Bean Beet Dip

Versão em Português

Patê de Beterraba e Feijão Branco

While looking for recipes to eat with bread that were different (and, if possible, vegan), I stumbled upon this one. As I had already made a white bean dip and a beet dip, I had no doubt that putting them together would be a hit! 🙂

Apart from the bright look, what really drew me to trying this recipe was the fact that it called for roasted beets – let’s face it, this is the best way of preparing them! After I learned that, I never went back to just boiling them! As the original recipe was a little mild for my taste, I upped the spices a bit.

You’ll need:

1 can white beans, drained – as I don’t buy canned beans here, I used 1 ½ cup cooked white beans
2 large beets – I used 1 large and 2 medium
1 garlic clove – of course I used more than that (six)! 😀
2 Tbsp olive oil
Salt, pepper, and paprika, to taste – I used smoked and mild paprika

Patê de Beterraba e Feijão Branco

Cut the beets in cubes – as my baking sheet was reasonably big, I chopped a few more to add to another meal! 🙂

GENEROUSLY spice the beets with olive oil, salt, pepper, and paprika, tossing it all well so that all the little cubes are well coated. Place some garlic cloves over the beets and bake for approximately 40 minutes, until the beets are nice and soft.

When they come out of the oven, place them in the blender, together with the white beans and one or two Tbsp water, just to help blend everything. As my blender broke (#RIP) and I haven’t bought a new one yet, I used a handheld mixer. It took a while, but it worked!

Then all you have to do is chill in the fridge for a while, then serve with some toast/chips 😀

Red Onion Dip

Versão em português

On the first weekend of February, we have Super Bowl. On the last, carnival – which we will celebrate with a Netflix binge-watch. These things call for a little snack, don’t they? 😉

To begin our Dip Tertulias, I (slightly) adapted this recipe by Rita Lobo, a fantastic Brazilian TV chef, because I was out of yellow onions. 🙂 I’ve made the original recipe, but truth be told, it’s much better with red onions!

You’ll need:

350 g sour cream or crème fraîche

2 large red onions (or 4 medium), sliced as thinly as you can

4 Tbsp of olive oil

Juice of 1 lemon

Salt, pepper, and nutmeg, to taste

Start by slicing the onions. If you have a mandolin, here’s your chance to finally use it! 😀 As I don’t have one (yet), I used a very sharp knife to get the job done.

In a large skillet, heat two Tbsp olive oil on low heat and add the onions. Now it’s time to caramelize: stir the onions every now and then, until their texture changes considerably – they’ll be soft and the white part will be translucent. Here, this process took around 20 minutes. Rita Lobo said that “it’s no use turning up the heat: the onions will burn instead of caramelize,” so I obeyed!

In a bowl, mix the sour cream with the remaining olive oil, the lemon juice, and the seasonings. Set aside.
When the onions are nicely caramelized, set aside a small portion for garnish, and chop the rest REEEALLY thinly. Add the chopped onions to the seasoned sour cream. Cover and chill in the fridge. Serve with crackers or sliced carrots and cucumbers.

This is a good recipe for a game night (here, Cards Against Humanity), because it is not only tasty, but can also be made the day before!

Vietnamese Spring Rolls

Versão em português

Rolinhos Primavera Vietnamitas

A friend of mine has an Asian-inspired closed-door restaurant here in Punta. When I went there for the first time, I saw “spring rolls” on the menu and I ordered it, thinking I’d get the Chinese fried version. Instead, he brought pockets of raw vegetables. I tried them, skeptically, but I loved it! Very fresh and light!

To end our Summer Tertulias, I decided to make that recipe. It isn’t hard, but it takes a while to roll everything. It’s totally worth it, though, and they last a few days in the fridge – a healthy snack option. They are very versatile: you can fill them however you want. I made the vegan version, but you can add boiled shrimp, for example.

The rice paper used for these spring rolls can be found in health/Asian stores. Here in Uruguay, I found them on the gluten-free section of the supermarket (the celiac population here is surprisingly big: we had a gluten-free section before it was cool 😀 ).

The quantities listed here are simply a suggestion – adjust however you like!

1 packet of rice paper wraps

1 cucumber, julienned – I still haven’t mastered the cut, though…

1 carrot, julienned

1/3 green bell pepper, julienned

1/3 red bell pepper, julienned

1/3 yellow bell pepper, julienned

1/2 red onion, thinly sliced

1 packet of bean sprouts – alfalfa sprouts work nicely too, but I didn’t find them in the market! 😀

Mint leaves

Lettuce

Sauce

4 Tbsp soy sauce – traditionally, fish sauce is used, but then the recipe is no longer vegan. I tested both and they are equally good.

1 Tbsp sugar

Juice of half a lemon

2 garlic cloves

1 cup of water

Rolinhos Primavera Vietnamitas

Start by prepping all the vegetables.

Then, set up your workstation: the veggies, the sprouts, the mint, the rice paper, a deep plate with water (to soften the rice paper), a clean dish towel, and a plate to place the finished rolls.

Place one wrap on the plate with water and let it sit for a minute. It will be quite soft! Carefully, remove the wrap from the plate and place it over your towel, trying to keep it from curling. The first few times it may be a little troublesome, but you’ll get the hang of it in no time!

Place the filling on the center of the wrap, being careful not to overfill. Fold the bottom part of the wrap over the filling, fold both sides into the center, making an envelope, and fold the top part over, closing the roll. Repeat until you run out of wraps or filling! 😀

Mix the sauce ingredients and serve!

Watermelon-Mint Agua Fresca

Versão em português

Agua Fresca

For the third recipe of the Summer Tertulias, I decided to make the first drink of the blog! 🙂 While researching “summer recipes” on Pinterest, I came across “agua fresca,” a very refreshing Mexican drink – the middle point between juice and flavored water 😀

Among the several options of agua fresca, I decided on this Epicurious version, which has an interesting detail: homemade mint syrup. I had never made syrup before, and was surprised at how easy it is! The coolest thing is that you can use the same syrup to make pineapple agua fresca!

For a big pitcher of agua fresca, you’ll need:

5 cups of watermelon, seeded – I used half a medium-sized watermelon and decided that was 5 cups 😀 For the pineapple version, I used roughly 2 cups of fresh pineapple, chopped.

1/4 cup of lemon juice

A LOT OF ICE (I used two trays)

For the mint syrup:

1/4 cup mint leaves

1/4 cup sugar

1/4 cup water

Agua Fresca

In a small saucepan, place all the ingredients of the syrup and bring to a boil over medium heat, stirring well to dissolve the sugar. Remove from heat and let it chill completely.

While the syrup cools down, remove the seeds of the watermelon and chop it. When I was done chopping, I remembered I had a pineapple that needed to be used as well. As I had doubled the syrup recipe, I decided to make pineapple agua fresca – the method was exactly the same, but I only used 2 cups of chopped pineapple.

Place the watermelon, the lemon juice, and the mint syrup in a blender and blend until smooth. Strain the contents directly over the pitcher. Add two cups of water, mix well, and add plenty of ice. Serve ice cold!

Freezer: Place the agua fresca in a popsicle mold and freeze – it will be a hit! 🙂

Carrot, Chickpea, and Tahini Salad

Versão em Português

Salada de Cenoura, Grão-de-Bico e Tahine

A very important part of moving is the massive clean-up – use everything you can, throw away useless stuff, so there are less boxes to carry! When it was time to clean up the fridge, I found half a can of tahini in there – certainly, a hummus leftover. I also had some frozen cooked chickpeas (we tend to avoid the cans, as they are pricey here!). The obvious thing would be to make hummus again, but I also had plenty of carrots in the fridge, so I was reminded of a gorgeous-looking recipe I had seen on smittenkitchen.

This was easily one of the best salads I’ve ever eaten! It’s also a complete meal in itself (who says that vegan food won’t keep you full?). I made the recipe below for lunch – we both ate until we were couldn’t possibly eat another bite, and there were leftovers!

I could talk for hours about how the tahini sauce goes perfectly with the carrots, how the warm and spicy chickpeas give this salad a comfort food status, etc… but I’ll stop.

To be amazed, you’ll need:

For the chickpeas:

1 can of chickpeas, drained – I used 2 cups of cooked chickpeas

1 Tbsp olive oil

½ tsp cumin

½ tsp smoked paprika – not in the original recipe, but I love paprika 🙂

½ tsp salt

For the salad itself:

450 g (1 pound) grated carrots

¼ cup chopped parsley – aka “a lot”

¼ cup pistachios, coarsely chopped – I don’t really like pistachios, so I didn’t use them.

For the dressing, the real hero of this story:

1 garlic clove, chopped – I used more. I always use more!

¼ cup lemon juice

3 (generous) Tbsp tahini – mix it well before measuring.

2 Tbsp water

2 Tbsp olive oil

Salt and black pepper to taste

Salada de Cenoura, Grão-de-Bico e Tahine

Start by coating the chickpeas with a mixture of the olive oil and seasonings, making sure they are well coated. Place them on a large baking sheet (but don’t pile them!), and bake in a pre-heated oven for 20-30 minutes, until they are golden brown and crunchy. During the bake time, shake the baking sheet every now and then, so that the chickpeas bake evenly.

With a whisk, mix all the sauce ingredients in a bowl. Add the carrot and the parsley and set it aside.

When it’s time to serve, add the pistachios (if you’re using them) and the chickpeas. Dig in and wonder why you haven’t made this recipe sooner! 😀

Parmesan Muffins

Versão em português

Muffin de Parmesão

Have you checked out the new blog sections? 😉

To continue our Muffin Tertulias, it was time to try a special recipe I had found (by chance) on Pinterest! Theoriginal recipe said that this muffin was just like Starbucks’, but I disagree. Starbucks’ muffins are always too dry! 😀

These were an absolute hit – they disappeared as soon as they came out of the oven, and I had to “hide” these two for the picture!

For 12 muffins, you’ll need:

250 mL milk

10 g instant yeast

250 g all-purpose flour

1 Tbsp sugar

1 tsp salt

Black pepper and oregano

200 g parmesan, coarsely grated – save a bit for decorating the top of the muffins

1 egg

100 g melted butter

Muffin de Parmesão

As this recipe calls for instant yeast, the process is a bit different than normal muffins. But it’s still quick! 🙂

Mix the yeast with the (warm) milk and let it foam. In a bowl, mix the flour with the salt, black pepper, and oregano.

Meanwhile, melt the butter and let it cool down a bit. When the butter has been cooled down, mix in the egg and the milk with yeast. Add the flour mix and most of the grated cheese. As always, the idea is to mix with a rubber spatula just until you can’t see any more flour – don’t knead! 🙂

Divide the dough into the cups, always filling only up to 3/4 of the capacity, and cover with the reserved grated cheese.

Now the process is different: as this is a yeasted dough, let it rest for 1 hour – it didn’t reeeeally rise much during that period, but I didn’t worry about it.

Bake in a pre-heated oven for 30 minutes, or until it turns golden and passes the toothpick test.

Cool it down a little bit and eat!

In the unlikely event of leftovers, just place them in a ziploc bag and freeze!

Cornmeal and Cheese Muffins

Versão em português

After our break for the Olympics (withdrawal syndrome, anyone? 😉 ), it’s time for a new series! Muffins, or “let’s use that muffin tin we bought in 2011 and haven’t used ever since” 😀

While I was choosing the recipes for this series, Sky made a specific request: he wanted a cornbread, but with cheese. I started researching and found this recipe, which I kinda followed – I used mozzarella because that’s what I had at home, I forgot to add herbs, used homemade buttermilk, you know how it goes.

When they came out of the oven, Sky ate three at once. I had one, liked it, but I didn’t fell in love with it. On the next day, though, I thawed one of the soups from the last series (the carrot one!) and decided to re-heat the muffins. TOTAL SUCCESS!! This was the perfect side for the soup!

For 12 muffins, you’ll need:

1 cup all-purpose flour

1 cup cornmeal

1/4 cup sugar

1 tsp baking powder

1/2 tsp baking soda

1 tsp salt – if your cheese is too salty, use less salt here!

2 garlic cloves – I used 3 big ones

1 cup of grated cheddar cheese – I used mozzarella, but any cheese that melts well will do.

2 eggs

1 cup buttermilk – to make at home, put 1 Tbsp lemon juice (vinegar would work too) in the measuring cup, fill it with whole milk, and let it sit for 10-15 minutes. Use the entire cup in the recipe.

1/3 cup butter, melted

Muffin Salgado de Fubá e Queijo

The best thing about muffins is they are usually VERY easy to make. If you use paper liners, you don’t even have to butter the tin! 🙂

Start by preparing your buttermilk if you can’t buy it at the store. Meanwhile, take the muffin tin out of the cabinet, rinse it because I know it’s been WAAAAY too long, dry it and put the paper liners on it.

Melt the butter in a pan large enough to mix all the other ingredients, so there are less dishes to do at the end! 😀 When the butter is melted, let it cool a bit before adding the buttermilk and the eggs – we don’t want scrambled eggs in our muffins! Set aside.

In a separate bowl, whisk together the flour, cornmeal, sugar, baking powder, baking soda, and salt. Add the cheese and toss it with the mixture. Place the dry mix over the wet mix and gently stir with a rubber spatula – you shouldn’t overwork a muffin batter, or else your muffins will be rock-hard! :/ Just mix until you can’t see flour specks anymore.

Place the batter in the tin – fill only to 3/4 capacity, so they won’t overflow in the oven. This time, I got exactly 12 muffins. Bake in a pre-heated oven for 20 minutes, give or take, or until they pass the toothpick test!

Serve warm with a nice hot soup!

To freeze, all you have to do is place the cooled muffins in a ziploc bag! 🙂

Roasted Carrot Soup

Versão em português

Sopa de Cenouras Assadas

The carrots were very pretty at the grocery store – they had that “buy me” look. It was time to make a recipe I had pinned centuries ago. You know one of those recipes that you think it’s going to work great, but you are kinda lazy and simply don’t do it? Yep.

Well, it was silly of me to be lazy about this recipe, as it is very easy – and wonderful! This is without a doubt one of the most interesting soups I’ve ever made, proving once again that Patricia Scarpin is a genius. ❤ As usual, I’ve adapted it a little bit, because that’s just how it goes.

The recipe is vegetarian, but to veganize it all you have to do is replace the cream for a soy/rice version.

You’ll need:

1 kg carrots – peel and chop into big chunks

350 g onions – same deal

Roughly 3 Tbsp olive oil

Salt and pepper – I added paprika too

About 5 cloves of garlic, peel and all – from the famous series “things I decided to add while taking the ingredients shot”

1 tsp cumin

1.5 liters veggie stock – I used the homemade version , concentrated, and completed with water

250 mL heavy cream, or a vegan substitute

Sopa de Cenouras Assadas

Place the carrots, onions, and garlic on a baking sheet. Add the olive oil, salt, pepper, paprika, and cumin. Mix everything very well and bake in a pre-heated oven for 40 minutes, or until the carrot is tender.

Then, remove the garlic peels – it should be very easy! – and place the ingredients from the baking sheet into a blender, adding the stock to help the process. As my blender died #RIPblender, I placed everything in the pot and used my immersion blender.

When everything is nice and blended, add the cream and heat the soup until it starts to boil. Serve immediately.

FREEZER: As most soups, this recipe freezes pretty well. I just placed the cold leftovers in a Ziploc bag! When re-heating, I used the immersion blender to pulse it a little bit, so it would regain the original texture.