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Vegan Mexico
Este libro no está disponible por el momento.
329 páginas impresas
- Publicación original
- 2016
- Año de publicación
- 2016
- Editoriales
- Andrews McMeel Publishing, LLC, Vegan Heritage Press
Citas
- Joana Samanocompartió una citahace 7 años
Basic Guacamole
Makes about 1 cup
2 ripe Hass avocados, pitted and peeled
Juice of 2 limes
1/3 teaspoon salt
In a bowl or molcajete, combine the avocados, lime juice, and salt. Mash to combine, but don’t make the guacamole completely smooth. - Joana Samanocompartió una citahace 7 añosYou’ll need one tub of Kite Hill brand vegan ricotta. Crumble the ricotta onto cheese cloth or wax paper, making sure that the crumbles stay separated. Sprinkle 1/4 teaspoon salt all over the crumbles. Leave this out to dry for 6 hours and you have a queso fresco that surprisingly tastes and feels like the traditional dairy version.
- Joana Samanocompartió una citahace 7 añoser, optional (I prefer ancho powder with a dash of chipotle powder)
2 sprigs fresh epazote, chopped, or 1 tablespoon dried epazote, optional
Optional Garnishes:
1 Roma tomato, cut into 1/2-inch dice
1 small white onion, cut into 1/4-inch dice
1 serrano chile, seeded and minced
1/4 cup Roasted Chile Strips
Add the beans, water, onion, 1/2 teaspoon of the salt, and optional shortening combination (if using) to a 4-quart pot and bring the water to a boil over high heat. Reduce the heat so that the water is simmering and cook until the beans are just soft. This will take 1
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