Skip to main content

WorldVegan Saturday: A is for Argentina

MomChef, VegKid and myself have decided to celebrate international cuisine every Saturday, vegan style. We have started with a country that starts with "A" (Argentina!) and will work our way through the alphabet to Zimbabwe week-by-week until we've exhausted all letters of the alphabet (maybe not "X", we'll cross that bridge when we get to it.), wrapped our minds around cultures we've never truly experienced and stretched our vegan culinary taste-buds all around the world.

A is for Argentina:




First Course: Salad

There is nothing Argentine about this salad; I just feel weird not having greens somewhere for every meal. I'm a VegHead like that.

1 head Romaine Lettuce, outside leaves discarded, rinsed, trimmed, and chopped
1 large Tomato, chopped
1 small Red Bell Pepper, cut in thin julienne, 1 inch long
1/2 small Avocado, cut into chunks

Dressing:
Juice from 1 lemon
2 tsp Balsamic Vinegar
1 tsp Extra Virgin Olive Oil
Salt, to taste
Fresh Ground Black Pepper, to taste
  1. Add romaine lettuce, tomato, red bell pepper, and avocado to salad bowl.
  2. Toss to combine.
  3. Whisk together lemon juice, vinegar, olive oil, salt and pepper in a small bowl and toss with salad.

Makes 4 Servings: 77 Calories
High in dietary fiber
High in potassium
Very high in vitamin A
High in vitamin B6
Very high in vitamin C



Second Course: Locre de Argentina (Navy Bean and Corn Soup)

Locro is the Spanish word for stew, or thick soup. This navy bean soup is a version of locro from Argentina. It's similar to corn chowder, and is traditionally made with beans, chorizo, beef, smoked bacon, squash, and served with a spicy salsa.

My interpretation of the dish was hearty but can be a bit overwhelming with the meat substitutes but delicious none-the-less. It was a welcomed treat.


Ingredients:
2 cans navy beans
2 tbs corn oil
1 package of Tofurky kielbasa (4 links)
2 packages of Gardein Beefless Tips
2 cups frozen corn
2 carrots, peeled and sliced into bite size pieces
1 large acorn squash, peeled and chopped into 1 inch cubes
6 cups of vegetable broth

Spicy Onion Garnish
3 tbs corn oil
1 large onion, finely chopped
1 red pepper, finely chopped
1 tsp paprika
1 tsp chili powder
1 tsp red pepper flakes
1 tsp fajita seasoning
salt and pepper to taste
  1. Drain the navy beans and add them to a large pot.
  2. Heat 2 tablespoons of vegetable oil in a frying pan and sauté the kielbasa and the beefless tips until lightly browned. Cool and slice the sausages into bite size pieces, and add them with the beef to the pot with the beans.
  3. Add the corn, carrots and the squash to the pot.
  4. Add the veggie broth. If necessary add some water as well to cover the beans and meat by an inch.
  5. Simmer the meat, beans, and vegetables on low to medium heat for about an hour, then taste and check for seasoning. The soup should be thicker. Season with salt and pepper to taste.
  6. While the soup is cooking, make the sauce. Heat 3 tablespoons of oil in the same skillet that was used to cook the sausage, and add the chopped onion and red pepper. Season with a teaspoon of paprika, and chili powder, salt, and pepper to taste. Cook until the vegetables are soft, about 5 minutes.
  7. Serve soup hot, with the sauce on the side, and decorate each bowl with a sprinkle of green onions.

Makes 16 Servings: 218 calories
High in dietary fiber
High in vitamin A



Third Course: Empanadas
Argentine empanadas are often served at parties as a starter or main course, or in festivals. Shops specialize in freshly made empanadas, with many flavors and fillings.

The dough is usually of wheat flour and butter with fillings differing from province to province: in some it is mainly chicken in others beef (cubed or ground depending on the region), perhaps spiced with cumin and paprika, while others include onion, boiled egg, olives, or raisins. Empanadas can be baked (Salta style) or fried (Tucuman style). They may also contain ham, fish, humita (sweetcorn with white sauce) or spinach; a fruit filling is used to create a dessert empanada. Empanadas of the interior regions can be spiced with peppers. Many are eaten at celebrations.

You will have left overs of this filling. I will use my half of the leftover filling to top a baked sweet potato or perhaps make enchiladas later this week. GET CREATIVE!

Ingredients:
1 poblano pepper
1 bunch of kale, chopped
1 onion, chopped
1 red bell pepper, chopped
1 cup oyster mushrooms, chopped
1 tbsp fresh thyme, chopped
1 tbsp garlic, chopped
3 tbsp cilantro, chopped
1 can black beans, drained
1 cup corn, frozen
juice from 1 lime
1/4 cup vegetable stock
1/4 tsp cinnamon
1/4 tsp cumin
1/4 tsp paprika
1 tsp salt
1/4 tsp black pepper
1/4 tsp agave nectar
2 tbsp vegan cream cheese (we used tofutti)
Vegan pie crust (we got lazy and used Krusteaz Pie Crust Mix. Yay, convenience!)

  1.  Preheat oven to 400. Roast pepper in oven for about 20 minutes or until it's blackened. Remove from oven and place in a covered bowl to cool and steam. Once cooled, remove skin, seeds and stem. Chop. Reduce heat to 375.
  2. Saute onions, peppers, garlic and spices until translucent and softened. Add mushrooms, black beans, corn and lime juice. Saute for around 5 minutes and deglaze with vegetable stock (usually white wine is used for this and if you have some...do it!)
  3. Add kale and cilantro, to wilt. Remove from heat and let cool for 5 minutes. Add agave and cream cheese. (The agave was used to cut out some bitterness from our kale so adjust as necessary.)
  4. Make vegan pie crust: Use a 2" biscuit cutter to cut out rounds for empanadas. We ended up with 32 rounds but depending on your pie crust recipe, it could vary. 
  5. Spoon 2 tbsp of filling into the middle of the round. Dampen your finger with water and trace the outside edge of the dough round. Top with another dough round and press edges together to seal. Decorate edges with fork tines and cut a 1/2" slit in the top of each empanada to release steam.
  6. Bake at 375 for about 35 minutes, or until golden brown.  
The filling makes about 31 servings of 2 tbsp. 2 tbsp of filling has 28 calories.
The pie crust was 200 calories per empanada.
1 Empanada is 228 calories
High in dietary fiber
High in manganese
Very high in vitamin A
High in vitamin B6
Very high in vitamin C

Comments

Popular posts from this blog

Swimming Rama

Happy MoFo! I'm excited to be back on my newly revamped, but same old same, mediocre blog for Vegan MoFo 2018. Last year I participated but I participated exclusively on the gram (you can follow me if you feel like it). While I loved the daily prompts, I totally missed sharing the recipes; so I'm glad to be back. 
Quick explanation about the name change (in case you noticed):In previous years, this blog participated in Vegan MoFo as "Vegan4One." There were a lot of reasons why I felt the need to change my blog name but ultimately the main reason was that my recipes were no longer 4One and I found the name misleading to readers. When I originally started this blog back in September of 2009, I was cooking vegan for one person but so much has happened over the years (as it should) and to make that long story short, I'm cooking for more like 6 folks now (2 grown men, 1 teenage boy, myself, and an extra serving for my lunch the next day). 
Back to Vegan MoFo:I'll be…

Fried Peach Pasta Salad w/fresh mangoes & blueberries

But for 24,240 hours, you've patiently waited for me while I explored other things like getting married, expanding my reach on Instagram, getting a promotion, going on many tours with my band and recording two amazing (if I do say so myself) albums. And now I'm back for a little while because I missed you and I hope you missed me too.Speaking of missing stuff: ya know how in the Summer heat you can wait for Fall so you can wear your favorite sweater? And in the dead of Winter all you can daydream about how tan you're going to be come Summer? Well, Boise is officially entering the phase of Summer that makes you beg for Fall. With temps over 100 everyday it can be hard to cook, eat, or just function in general.

This quick and cooling salad is a one stop shop for a meal. It's got everything you need for it to be a successful single main dish, but it def works as side dish too.


The Fried Peach Pasta Salad with Fresh Mangoes and Blueberries is recommended for those of you who…

Fysh and Chips

Look a lot of people are dependent on salt to enhance the flavor of their food but here's the deal - too much salt (like anything else) is not awesome for your body, or your head, or your brain, or your mind (claps for anyone who can guess what movie that loose quote is from). I could go in to a long lecture-speech on the effects of eating too much salt but y'all ain't here for that and google is free. 
When you're ready to reduce your salt intake look for other flavor enhancers to make your meal's best attributes (a.k.a. flavors) P O P ! Like adding a squeeze or two of fresh lemon or lime juice, or your fave type of vinegar if you don't have any fresh lemon or limes; you really can't go wrong with adding fresh minced garlic, ginger, green onions, cilantro, basil, jalapeños, like literally any fresh strong flavor will do the trick and do it salt-free. In those times of desperate need get you a lil pump spray bottle and fill it with Braggs Liquid Aminos or co…