Stewed Butter Beans/Habas Mantequillas Guisados

Hello my lovelies! I’m back again with a new vegan and vegetarian recipe for the cold winter. 

INGREDIENTS


Around 250 grams of Butter Beans soaked for 8 hours at least.
1 Onion chopped,     

2 Cloves of Crushed Garlic or more to taste

1/4 of a Sweet Pepper diced,

A Few Sprigs of Fresh Thyme.

SPICE MIX

1 Tablespoon of  Aji Amarillo Chilli-This medium hot chilli powder is from Peru,and has an intense sweetness and smoky flavour. Ideal in dishes when mild fruity heat is required.

1 Teaspoon of Shahi Kala Jeera(Black Cumin Seeds)-These cumin seeds have an intense smoky and nutty flavour, and go well with red meats and vegetables that need serious flavour injection.

1 Teaspoon of  Cinnamon or less

1 Teaspoon of Powdered Ginger

1 Teaspoon of Pimento(Jamaican Allspice Berries)

**1 Tablespoon of Fish/Crayfish Powder(Very Optional, if totally vegetarian do not add.)

Sea Salt and Black Pepper to taste

*1 Small Strip of Ghost Chilli(Optional, just for contrast of flavour and heat level.

Olive oil for sauteeing

METHOD

Drain the beans, and boil in lightly salted water, for at least 45 minutes in a pot, or cook for 20 minutes in a pressure cooker, until tender. 


Sauté the onion and pepper adding garlic and spice mix-Grind spices in a mortar and pestle/electric grinder first.


Add the beans when they have cooked, to the pot with the spiced onion mixture. Add the crayfish/fish powder. 

Add water, and allow to bubble for ten minutes. After this time the stew will be ready. Serve hot with rice,bread assortment of vegetable dishes or alongside a meat dish.


Disfrutalo!!

Roasted Cauliflower#2/Coliflor Asado#2

Roasted Cauliflower time again!! I swear, eating boiled is not an option again! Try this one with a roast dinner or side dish to something plain, as this one has mouth tingling Sichuan peppercorns, and spices to create a highly interesting dish that you will not believe is cauliflower! It tasted just as good as my roast beef!

INGREDIENTS

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1 Cauliflower, cut into medium sized into florets-If you use frozen, prepare to cook for longer to draw out excess water from the freezing process.

Drizzle of Oil

Spice Mix (1 Teaspoon each of):

Dried Rosemary, Powdered Annatto, Powdered Garlic, Ajwain Seeds, Salt(less than a teaspoon, as too much salt will ruin it! If using a large cauliflower feel free to add upto this amount though.)

 

METHOD

Firstly, cut and soak the cauliflower in salted water, for about 15 minutes, then set to drain. Pre heat the oven, and place the pieces of cauliflower in a baking dish/tray. Sprinkle the spice mix over the top, dividing the cauliflower into two. Repeat the action for the other pieces.

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Place in the oven. Drizzle oil over the vegetable. This should cook for around 30-40 minutes on 200 degrees. Serve with meat, tofu, fish  or as part of a warm salad. Disfrutalo!

 

 

 

Scrambled Eggs/Huevos Revueltos

I know what many of you are going to say… Scrambled eggs.. But I know how to do that!! But, when I began this blog four years ago, I wanted to show how easy and economical it was to cook your own meals! I also wanted to make things simpler for those who can’t even boil water! So, without further ado, here is a basic recipe for those who want to know how!

INGREDIENTS

2 Large Eggs or 3 Small-Medium Eggs
Salt and Black Pepper
Cheese (around 30 grams or so. OPTIONAL)
Around 20 grams or two spoons of butter

METHOD

First, whisk the eggs,with a little salt and pepper and then set aside. Or you could wait until the butter has melted and whisk the eggs in the pan, like I did in the picture! Otherwise, heat a pan with the butter and,when melted, add the eggs.

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Keep on a moderate heat, and using a wooden spoon, gently stir.

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As it cooks it,will set a little more and look like this:

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You are looking for a firm yet soft consistency. Add cheese if desired.

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Excuse the slightly blurred picture! Lol!

Stir the cheese in and allow to heat for 30-40 seconds more,to melt the cheese. In total, stir for 5 minutes until you have a slightly firm,yet soft and silky texture and it is hot throughout the mass of eggs. Leave it longer,and you will have nasty,rubber textured eggs! You’ve been warned!! Serve with toast,beans,hash browns,sausages or even by itself.

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Spicy Garlic Popcorn/Palomitas Picantes Con Ajo

What happens when you crave popcorn, but can’t have your favorite toffee flavour?(Due to Lent, I’ve given up sweets of most kinds except yoghurts.) I hear most of you say,’Just have the salted one’.. But in ‘Dinieworld'(My creative alter ego world!), nothing is ever going to be that simple and boring on my taste buds!

So if you like, a little spice(From smoked ghost chilli pepper), and garlic,make this recipe!

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INGREDIENTS

SERVES ONE

1/4 Cup of Popping Corn
1-2 Tablespoons of Oil

SPICE MIX:

1 Teaspoon of Coriander Seeds
1/2 Teaspoon of Garlic Powder
1 Whole Ghost Chilli Pepper
Upto 1 Teaspoon of Vegetable Buillion-You will probably need less.

METHOD
Firstly, grind the coriander seeds and chilli. Set aside. Put the pot to heat and add the kernels ,covering the pan. You will hear them start to pop. When you do, move the pan gently to disperse the kernels in the heated oil. It is done when you hear no more popping. Sprinkle seasonings to taste,stir and serve. Disfrutalo!!

Chocho, Avocado, And Parsley Salad/Ensalada De Chayote,Aguacate, Y Perejil

This is a cool, refreshing and easy salad to make with spicy foods or as a light dinner.

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INGREDIENTS

1 Medium Sized Avocado, scooped from its skin and roughly sliced.
1 Cupful Of Flat Leaf Parsley,roughly chopped.

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To the top, Flat leaf parsley, the bottom coriander leaves.

2 Chochos-These are a vegetable used in Caribbean,South and Central American, and Asian Countries. It is a relative of the cucumber, and has a mild flavour, that can be eaten raw or cooked.
Take a look on Beryls Verve Chayote Page.

Half Of A Cucumber, with middle scooped out and sliced on a mandolin.. Or with a sharp cleaver! Take care when using both!

DRESSING:
1 Crushed Garlic Clove
Juice Of One Orange
Splash Of White Wine Vinegar
1 Teaspoon of Liquid Smoke
1 Teaspoon Of Sesame Oil
1 Teaspoon Of Olive Oil

OPTIONAL: Chopped Onion and Goats Cheese.

METHOD

Firstly, peel,core and was the Chochos. Then either blitz in a food processor, or slice with a mandolin or knife. Squeeze excess water from the Chochos using a tea strainer and lightly pressing the veg,with a spoon. The water should drain easily.

Wash the orange, juice it, and set aside with the oils and vinegar,whisked together with a fork.

Scoop the seeds from the cucumber, with a teaspoon. Slice on a mandolin or with a knife. Scoop the flesh from an avocado,and if desired, chop onion and goats cheese.

Add the dressing to the avocados to stop oxidation. Add seasoning,and combine the other ingredients. Assemble the salad on a plate,adding onion and goats cheese if desired. Disfrutalo!

Roasted Cauliflower/Coliflor Asado

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Hi all, this is another vegan/vegetarian dish for you all to enjoy! This uses an underrated vegetable… The cauliflower!  Yes, there may be many recipes to roast cauliflower, but this one is simple and doesn’t mask the  natural sweetness and flavour of a cauliflower. Even those who hate cauliflower, will be happy to eat it! This was so lovely, that I forgot to take more pictures!

INGREDIENTS

1 Cauliflower, cut into medium sized into florets-If you use frozen, prepare to cook for longer to draw out excess water from the freezing process.
2 Teaspoons of White Wine Vinegar
A Sprinkle of Salt-Do not add too much as you want to taste the flavour of the vegetable.
Drizzle of Oil
Drizzle of Roasted Sesame Oil

 

METHOD

Firstly, cut and wash the cauliflower in salted water, then set to drain. Pre heat the oven, and place the pieces of cauliflower in a baking dish/tray. Sprinkle the salt, cooking oil and white wine vinegar. Place in the oven. This should cook for around 30-40 minutes on 200 degrees. Halfway through the cooking time, add a drizzle of sesame oil and return to the oven immediately. Serve with meat, tofu,fish or as part of a warm salad. Disfrutalo!

 

 

Spicy Black Eyed Peas With Mushrooms And Pumpkin Greens/Guisantes De Ojos Negros Con Hongos Y Verduras De Calabaza

Here is another quick, tasty bean and pumpkin greens dish, this time with cloud mushrooms and in a rich tomato sauce. I served it as an alternative to meat sauce and pasta. If you wish, use different beans, and cheeses, or if vegan, use nutritional yeast powder/vegan cheese supplement.

SERVES 3-4

INGREDIENTS

250 grams of Black Eyed Peas, soaked overnight for 8 hours. Or use 1 can of black eyed peas.
1 Small Onion diced,
2 Cloves of Garlic crushed,
3-4 Cloud Mushrooms (These can be bought from a Chinese store. Presoak in hot water until softened.)
Half a Pack of Dried Pumpkin Greens (Ugu in an African store), or fresh greens/spinach.
1 Tin Of Tomatoes
Salt to taste.

SPICE MIX:

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1 Bay Leaf, 1 & 1/2 Teaspoons of Pimento Seeds,Dried Thyme,Cumin,Annatto Powder, and 1 Small Piece of Moruga Scorpion Chilli-This is an extremely hot chilli, from Trinidad, with an aroma and taste similar to dark chocolate,with warm nutmeg notes. Use milder chilli, if you’re not brave enough! Hahahahaha!!
Oil to sauté

METHOD

Firstly,rinse the peas,and put them to cook in the pressure cooker with water cover covering over them by 2 inches. Leave on a high heat to pressurize for 20 minutes. Then turn down the heat for around 10 minutes or less.

Grind spices.
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Then in a pot, boil the dried mushrooms and pumpkin greens, for 10 minutes, until they plump up. Drain and rinse free from grit. Chop onion and garlic:

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Then chop the mushrooms:

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Chopped Cloud Mushrooms

Then chop the pumpkin greens,after moving the stalks:

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Ugu(Pumpkin Greens)

In a pan fry the onions and garlic, after around 5 minutes,add the mushrooms and greens,

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then add the tomatoes and spices:

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Leave to bubble gently until onions have softened and mushrooms have cooked for at least another 10 minutes. If the peas have cooked, quickly cool the pressure cooker(If using a manual one), by pouring cold water over the weight of the pot, until it stops hissing. Check the softness of the peas. You don’t want them too soft,but cooked and firm.

It would be advised to fry the onion at least, whilst the peas are cooking in the pressure cooker or earlier to save time.

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The sauce and beans should be cooked for around 10 minutes,meanwhile boil some pasta. Check seasoning, and serve, if desired, with cheese,nutritional yeast, or vegan cheese. Disfrutalo!!

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Finished dish

**This also makes a great breakfast dish alongside vegetarian sausages,eggs, or on top of toast.

Kidney Bean And Pumpkin Green Potage

This was taken from last Sunday’s dinner, where I wanted to do something which wouldn’t spoil the taste of the vegetables or under flavour them, then it wouldn’t be enjoyable. So I came up with this using, coconut milk powder, and subtle spicing.

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INGREDIENTS

A Wedge of Spanish Onion,diced
1 Clove of Garlic, crushed
2 Teaspoons of Annatto, Coriander, Smoked Paprika(Pimentón), and Chilli flakes(Or less).

1/2 Packet of Dried Pumpkin Greens(Ugu)-Buy from an African store or Amazon. You can buy fresh leaves from Fresh and Wild or other organic stores. For fresh greens,soak in salt water and then rinse to get rid of remaining grit. Use amaranth leaves/taro leaves as a replacement.

Oil to sauté
1 Can of Kidney beans(Red/White),drained and rinsed
4 Pieces of Black Fungus/Cloud Mushrooms/Wood Ear Mushrooms,
soaked in hot water,and then rinsed.

Coconut Milk Powder-

Pre-mix up to 3 Tablespoons of powder, with 200mls of warm water to make coconut milk.

METHOD

Fry the onion, garlic and then after two minutes, the spices.

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Fry until softened.

The greens and mushrooms should be presoaked and rinsed.

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Add them after chopping, to the pan. Add the beans and then the coconut milk.

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Leave to simmer for at least 15 minutes, and then reduce the mixture for at least 5 minutes more. Or until softened, if desired. Serve as a side dish or main meal!! Disfrutalo!!

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Left:Roast Pork, Right:Veg Melange

Post linked to this:

https://mariposaoro.wordpress.com/2015/08/14/dinies-fragrant-spiced-pork-puerco-especiado-y-fragante-por-dinie/?preview=true

Dinie’s Cheese Toastie-Tostada con Queso De Dinie

This is a light and flavoursome lunch, when pressed for time. Who can say no to oozing, cheese toasties? Definitely not me!! For any vegan friends, use any vegan alternatives available to you, to get that oozing cheese-like quality.

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INGREDIENTS

Two slices of  white bread-This works with baguette, ciabatta, and challah bread(which adds a sweetness/and nuttiness to the dish, when using sesame or poppy seeded challah.)

Around 8 thin slices of Petit Roblochon Cheese-This is a French Cheese, similar in mildness and texture, to Brie. Made with unpasteurised(Or “Raw”) cows milk, it has a sweet and lightly oozing  quality when uncooked. It becomes nutty with a slight hazelnut taste when cooked.

1 Tablespoon of Crispy Fried Onions, bought from a good grocery store
1 Teaspoon of Herbes De Provence,a French herb mix which uses lavender
1/2 Teaspoon or to taste of Chilli Flakes

Margarine/Butter

METHOD

Firstly, butter the bread. Then slice the cheese, and sprinkle on the chilli,onions and herbs.

Cover the sandwich with the other slice of bread, and place in a grill or Panini press/Toasted Sandwich Maker.

Leave to toast on the grill/Panini press, for around 5 minutes each side or until toasted to your liking,and the cheese has melted. The sandwich toasters normally work within the 10 minute timeframe also. Serve hot with a cup of tea. Disfrutalo!!

Spring Vegetable Rice- Arroz Con Vegetales de Primavera

Think you can’t make vegetable rice like the supermarket? Think again!!

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2 Spring Onions
Half a White Onion,
2 Carrots diced or 1 Large Carrot diced
5-6 leaves of Savoy Cabbage, chopped
1 Red Bell Pepper, diced
3-4 cloves of Garlic crushed and minced
3 Stalks of Celery, diced

1 Teaspoon each of Dried Thyme, Mint, Black Mustard Seeds, Pimento Powder and Coriander seeds-The seeds need to be ground in a coffee/spice grinder.
1 1/2 Cups Of Basmati Rice, rinsed at least 3 times.
Vegetable Oil to sauté the vegetables
Salt and Cracked Black Pepper to taste

METHOD

Peel, chop, wash and slice the vegetables to bitesize pieces. Fry the onions, garlic and vegetables on a medium heat for them to fry and soften, but not, darken in colour. Add the seasonings after grinding the coriander and black mustard seeds. In total, fry for around 10 minutes or until softening begins.

Rinse the rice in a sieve, and add to the pot. Stir, to coat in the seasonings and then add water to cover the contents. Turn the stove on a low heat, and leave for 20-30 minutes or until the rice is tender, and doubled in volume. Add extra drops of liquid if necessary, if the rice grains haven’t cooked yet. You are essentially looking to steam cook the rice. Serve with Barbecue Ribs, Chicken, Roast/Stewed Beef, or Quorn style Chicken pieces in Korma Sauce. Disfrutalo!!